Flower folium llicis latifoliae food as well as preparation method and application thereof

Abstract

The invention discloses a flower folium llicis latifoliae food as well as a preparation method and application of the food. Plant flowers and folium llicis latifoliae are used as raw materials of theflower folium llicis latifoliae food. The flower folium llicis latifoliae food is prepared through the following steps of performing superfine crushing on flowers to obtain flower powder, and mixing the flower powder with folium llicis latifoliae powder, wherein the percentage by mass of the flower powder is 5-50%, and the percentage by mass of the folium llicis latifoliae powder is 50-95%; performing crushing, performing mixing, performing solid-state biological fermentation, performing water extraction for three times, performing centrifugal separation, performing filtration, performing filtrate clathration, and performing concentration so as to obtain concentrate; and performing sterilization so as to obtain the flower folium llicis latifoliae food. Through the adoption of the preparation technology disclosed by the invention, defects existing in the prior art can be overcome, the dissolution rate is high, the transformation efficiency is high, few losses are generated, the utilization rate of the flowers and the utilization rate of the folium llicis latifoliae are high, more new nutrition and more new functional compositions can be produced through a biochemical reaction in thebiological fermentation process, the application efficacy of products is improved, the mouth feel is improved, the quality is improved, and a new raw material product is provided for processing industries of food products, condiment, soft beverages, wine processing products, nutrition supplementing products, cosmetics and the like.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a flower kudingcha food and a preparation method of the flower kudingcha food, and in particular to the application of the flower kudingcha food. Background technique [0002] Plants and flowers not only have the similar effects of the plants, but also rich in amino acids, proteins, pigments, vitamins, trace elements, sugars, aroma substances, volatile aroma substances and other nutrients, and also contain a variety of active enzymes , flavonoids, carotenoids, hormones, etc., flower resources are very rich in my country, a large number of wild flowers, as well as artificial cultivation that has been growing in recent years, have a huge amount of warm storage. With people's pursuit of high-quality life, the consumption of edible flowers has become people's daily consumer goods. At present, the products produced by using flowers include health care products, cosmetics, tea drinks, hea...

AI Technical Summary

Problems solved by technology

With people's pursuit of high-quality life, the consumption of edible flowers has become people's daily consumer goods. At present, the products produced by using flowers include health care products, cosmetics, tea drinks, health wine, etc. In addition, there are condiments, pastries, snack foods Etc., these flower-rich products are generally prepared by using fresh flowers or dried flowers, simply mixing them after drying and crushing, or using conventional methods to extract them with solvents such as water and / or ethanol. These processes The disadvantages are that simple crushing makes it difficult to dissolve the flower components enough to affect the absorption of the body, and the second is that the existing conventional extraction methods are difficult to completely extract the components. Ingredients, especially volatile or low-melting ingredients are likely to cause a lot of loss, thus affecting the efficacy of the product and directly affecting the use effect