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Chestnut leaf lollipop with cotton rose hibiscus leaf flavor

A technology of hibiscus leaves and lollipops, applied in the direction of confectionary, confectionery industry, function of food ingredients, etc.

Inactive Publication Date: 2017-05-17
NANLING POLYGONATUM ODORATUM ASSOC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using hibiscus leaves and chestnut leaves as the main raw materials, egg ginseng and pudi millet as health-care raw materials, a kind of hibiscus leaf-flavored chestnut leaf lollipop has been produced, which has not yet been reported or launched.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1, a chestnut leaf lollipop with hibiscus leaf flavor, produced by the following steps:

[0022] A. Pretreatment of hibiscus leaves: take the dried hibiscus leaves, soak them in warm water at 35℃ for 30 minutes, wash off impurities, cut them into 0.5 cm long pieces, add water twice the weight of hibiscus leaves, and pour them into A 100-mesh sieve beater beats the pulp to obtain hibiscus leaf pulp, then adds the sweet koji with 1.2% of the hibiscus leaf pulp weight, and seals and stands for fermentation. When the alcohol content reaches 0.5% by volume, the fermentation is terminated;

[0023] B. Chestnut leaf pretreatment: Take the dried chestnut leaves, remove impurities, and soak them in warm water at 35°C for 30 minutes. After picking them up, clean them with running water. Cut them into 1 cm long pieces. Add chestnut leaves to double the weight Then pour the water into a beating machine equipped with a 100-mesh screen to make a chestnut leaf pulp;

[0024] C. Pr...

Embodiment 2

[0030] Example 2, a chestnut leaf lollipop with hibiscus leaf flavor, produced by the following steps:

[0031] A. Pretreatment of hibiscus leaves: take the dried hibiscus leaves and soak them in warm water at 35°C for 30 minutes, wash off impurities, cut into 1 cm long pieces, add water twice the weight of hibiscus leaves, and pour into A 100-mesh sieve beater beats the pulp to obtain hibiscus leaf pulp, and then adds sweet koji with 1.5% of the hibiscus leaf pulp weight, and seals and stands for fermentation. When the alcohol content reaches 0.6% by volume, the fermentation is terminated;

[0032] B. Chestnut leaf pretreatment: Take the dried chestnut leaves, remove impurities, soak them in warm water at 35°C for 40 minutes, pick them up and wash them with running water, cut them into 1 cm long pieces, add chestnut leaves to double the weight Then pour the water into a beating machine equipped with a 100-mesh screen to make a chestnut leaf pulp;

[0033] C. Pretreatment of Chine...

Embodiment 3

[0044] Example 3, a chestnut leaf lollipop with hibiscus leaf flavor, produced by the following steps:

[0045] A. Pretreatment of hibiscus leaves: take the dried hibiscus leaves and soak them in warm water at 35°C for 30 minutes, wash off impurities, cut into 1 cm long pieces, add water twice the weight of hibiscus leaves, and pour into A 100-mesh sieve beater beats the pulp to obtain hibiscus leaf pulp. Then, add the sweet koji with a weight of 1.8% hibiscus leaf pulp, seal and stand for fermentation. When the alcohol content reaches 0.8% by volume, the fermentation is terminated;

[0046] B. Chestnut leaf pretreatment: Take the dried chestnut leaves, remove impurities, and soak them in warm water at 45°C for 50 minutes. After picking them up, wash them with running water, cut them into 1 cm long pieces, add chestnut leaves to double the weight Then pour the water into a beating machine equipped with a 100-mesh screen to make a chestnut leaf pulp;

[0047] C. Pretreatment of Chi...

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PUM

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Abstract

The invention discloses a chestnut leaf lollipop with a cotton rose hibiscus leaf flavor. The chestnut leaf lollipop with the cotton rose hibiscus leaf flavor is made from cotton rose hibiscus leaf and chestnut leaf taken as raw materials by adding codonopsis convolvulacea and panicum repens. The nutritional values of the cotton rose hibiscus leaf and the chestnut leaf are utilized fully, and the cotton rose hibiscus leaf and the chestnut leaf are combined with Chinese medicinal herb in a synergistic way, so that the chestnut leaf lollipop has the effects of removing heat from the lung to relieve cough, resolving sputum and relieving asthma. In the chestnut leaf lollipop, the cotton rose hibiscus leaf is subjected to initial fermentation through sweet wine rice, so that the prepared finished product has fine and smooth mouthfeel, tastes sweet and delicious, is easy to store, and is excellent in health care; after being taken for a long time, the chestnut leaf lollipop can remarkably improve the discomfort of lung heat cough and swollen sore throat. The chestnut leaf lollipop is simple in making process, is easy to realize, and has remarkable economic benefit and social benefit.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a hibiscus leaf flavor chestnut leaf lollipop prepared by using hibiscus leaves and chestnut leaves as raw materials and adding Chinese medicinal materials with health effects. Background technique [0002] Hibiscus leaves are plants of the hibiscus genus Malvaceae. The leaves are mostly curled and broken. The intact ones are flattened into an oval heart shape, 3-7 lobed, and triangular lobes. The upper surface is dark yellow-green, and the lower surface is gray-green, with 7-11 leaf veins and protrusions on both sides. Hibiscus leaves are slightly pungent and cool in nature. It has the effects of clearing lungs, cooling blood, resolving phlegm and relieving asthma. It is often used for lung-heat cough, hypertrophic rhinitis, lymphadenitis, appendicitis, carbuncle abscess, acute otitis media, burns, and scalds. [0003] Chestnut leaves are the leaves of chestnuts of the Fagaceae plant, s...

Claims

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Application Information

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IPC IPC(8): A23G3/36A23G3/48A23G3/56A23L33/10A23L33/105
CPCA23G3/36A23G3/366A23G3/48A23G3/563A23V2002/00A23V2200/30
Inventor 汪凌峰
Owner NANLING POLYGONATUM ODORATUM ASSOC
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