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Preparation method of puffed avicennia-marina food

A technology of puffed food and a production method, which is applied to the functions of food ingredients, food ingredients, food ingredients containing natural extracts, etc., can solve problems such as waste of resources, limited product development efforts, etc., achieve easy acceptance, shorten drying time, The effect of loose taste

Active Publication Date: 2017-12-15
GUANGXI UNIV OF CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the annual output of Lanqian is more than 300,000 tons, due to its limited product development efforts, it has not yet formed a commercial product at this stage, resulting in a lot of waste of resources

Method used

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  • Preparation method of puffed avicennia-marina food

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1. Preliminary preparation

[0023] Preparation of okra extract: in parts by weight, cut 100 parts of okra into pieces, dry at a temperature of 50°C for 5 hours, put them into a reactor, and then add deionized water at a ratio of 1:30. , adjust the pH value to 6.0, leaching for 20min under the conditions of microwave power of 500W, temperature of 60°C and infrared radiation power of 600W, after filtration, take the filtrate for concentration and vacuum drying to obtain the okra extract.

[0024] The above-mentioned pre-prepared material is used in the following method for making puffed food.

[0025] 2. A method for making puffed food comprising the following steps:

[0026] (1) Pre-treatment: Soak Lavender in an acetic acid solution with a mass fraction of 0.4% for 10 hours. After cleaning, put it directly into a steamer for deastringency treatment at a temperature of 105°C for 10 minutes, and take out the deastringency treatment. The finished olive money is soaked i...

Embodiment 2

[0031] 1. Preliminary preparation

[0032] Preparation of okra extract: in parts by weight, cut 100 parts of okra into pieces, dry at a temperature of 55°C for 6 hours, put them into a reactor, and then add deionized water at a ratio of 1:32. , adjust the pH value to 6.1, leaching for 28min under the conditions of microwave power of 550W, temperature of 67°C and infrared radiation power of 750W, after filtration, take the filtrate for concentration and vacuum drying to obtain the okra extract.

[0033] The above-mentioned pre-prepared material is used in the following method for making puffed food.

[0034] 2. A method for making puffed food comprising the following steps:

[0035] (1) Pre-treatment: Soak Lavender in an acetic acid solution with a mass fraction of 0.5% for 13 hours. After cleaning, put it directly into a steamer for deastringency treatment at 108°C for 11 minutes. Take out the deastringency treatment. The finished olive money is soaked in cold water at 2°C f...

Embodiment 3

[0040] 1. Preliminary preparation

[0041] Preparation of okra extract: in parts by weight, cut 100 parts of okra into pieces, dry at a temperature of 59°C for 8 hours, put them in a reactor, and then add deionized water at a ratio of 1:37. , adjust the pH value to 6.2, leaching for 24min under the conditions of microwave power of 600W, temperature of 65°C and infrared radiation power of 700W, after filtration, take the filtrate for concentration and vacuum drying to obtain the okra extract.

[0042] The above-mentioned pre-prepared material is used in the following method for making puffed food.

[0043] 2. A method for making puffed food comprising the following steps:

[0044] (1) Pretreatment: Soak the Lavender in an acetic acid solution with a mass fraction of 0.7% for 12 hours, after cleaning, put it directly into a steamer for deastringency treatment at 107°C for 11 minutes, take out the deastringency The finished olive money is soaked in cold water at 2°C for 5 hours...

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Abstract

The invention discloses a preparation method of a puffed avicennia-marina food. The preparation method of the puffed avicennia-marina food comprises the following steps: (1), carrying out pretreatments; (2), preparing a main material, namely putting avicennia marina powder, an okra extract, onions and celery into a grinder, carrying out stirring at a rate of 1000-2000r / min so as to carry out pulping treatment for 18-30 minutes, adding minced meat, Chinese sorghum flour, bean curd residues and buckwheat flour, and carrying out uniform stirring so as to obtain the main material; (3), preparing a mixed material, namely adding seasonings into the main material, carrying out uniform stirring, carrying out treatment in a high-voltage pulsed electric field treatment room in the presence of 40 pulses of which the pulse intensity is 1200V / cm for 100 microseconds, and then, carrying out drying in an infrared drying chamber until the water content is 25-30% so as to obtain the mixed material; and (4), carrying out puffing treatment. The puffed avicennia-marina food prepared according to the preparation method can be used as a snack between meals for patients with hyperglycaemia / diabetes so as to control and stabilize blood glucose as an auxiliary means.

Description

【Technical field】 [0001] The invention relates to the field of food, in particular to a method for preparing puffed food of Lavender. 【Background technique】 [0002] Diabetes mellitus is a group of metabolic diseases characterized by chronic hyperglycemia caused by genetic and environmental factors. The symptoms of polydipsia and polyuria in diabetic patients are directly proportional to the severity of the disease. Elevated blood sugar and increased urine sugar can cause osmotic diuresis, thereby causing symptoms of polyuria; elevated blood sugar and a large amount of water loss, blood osmotic pressure will also increase accordingly, high blood osmolarity can stimulate the thirst center of the hypothalamus, As a result, the symptoms of thirst and polydipsia are caused; due to the relative or absolute lack of insulin, the glucose in the body cannot be used, and the consumption of protein and fat increases, which causes fatigue and weight loss; in order to compensate for the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23L13/40A23L13/60A23L17/00A23L33/105
CPCA23L5/21A23L13/428A23L13/60A23L17/70A23L33/105A23V2002/00A23V2200/328A23V2250/21
Inventor 易湘茜高程海米顺利邓家刚侯小涛郝二伟杜正彩
Owner GUANGXI UNIV OF CHINESE MEDICINE
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