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White fungus and red jujube cake capable of beautifying face and preparation method thereof

A technology of white fungus and red dates, beauty and beauty, which is applied in the functions of food ingredients, oily food ingredients, food science, etc., can solve the problems of skin aging, skin dehydration, and reduced skin metabolism, and achieve the reduction of wrinkles, natural ingredients, Effect without toxic side effects

Inactive Publication Date: 2018-02-16
广东日可威食品原料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, with age and environmental stimuli such as ultraviolet rays, the metabolism of the skin gradually decreases, leading to problems such as skin dehydration and skin aging.

Method used

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  • White fungus and red jujube cake capable of beautifying face and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A beautifying and beautifying white fungus and red date cake composed of the following raw materials in parts by weight: 100 parts of low-gluten flour, 3.5 parts of baking powder, 45 parts of eggs, 50 parts of fine sugar, 6 parts of red dates, 6 parts of white fungus, 4 parts of ginkgo protein, 3 parts of sea buckthorn oil, 2 parts of honey, 2 parts of lemon juice, 2 parts of olive oil, 1 part of papaya flavone.

[0025] The preparation method of the papaya flavone is as follows: a. Cut fresh papaya into a vacuum drying oven for 24 hours, take out and pulverize, pass a 40-mesh sieve, weigh the papaya powder and place it in a Soxhlet reflux device, according to the ratio of material to liquid Add 70% ethanol solution for 1:12, reflux and extract for 3 hours in a 70℃ water bath, extract 3 times, filter while hot, and collect the filtrate; b. Take the filtrate and add 0.1% activated carbon, in a constant temperature water bath at 50℃ for 30 minutes, then while it is hot Filte...

Embodiment 2

[0033] A beautifying and beautifying white fungus and red date cake composed of the following raw materials by weight: 110 parts of low-gluten flour, 4.25 parts of baking powder, 47.5 parts of eggs, 55 parts of fine sugar, 8 parts of red dates, 8 parts of white fungus, 5 parts of ginkgo protein, 4 parts of sea buckthorn oil, 3 parts of honey, 3 parts of lemon juice, 3 parts of olive oil, 1.5 parts of papaya flavone.

[0034] The preparation method of the papaya flavone is as follows: a. Cut fresh papaya into a vacuum drying oven for 24 hours, take out and pulverize, pass a 40-mesh sieve, weigh the papaya powder and place it in a Soxhlet reflux device, according to the ratio of material to liquid Add 70% ethanol solution for 1:12, reflux and extract for 3h in a 70℃ water bath, extract 3 times, filter while hot, and collect the filtrate; b. Take the filtrate and add 0.1% activated carbon to it in a constant temperature water bath at 50℃ for 30min, then while it is hot Filter, colle...

Embodiment 3

[0042] A beautifying and beautifying white fungus and red date cake composed of the following raw materials by weight: 120 parts of low-gluten flour, 5 parts of baking powder, 50 parts of eggs, 60 parts of fine sugar, 10 parts of red dates, 10 parts of white fungus, 6 parts of ginkgo protein, 5 parts of sea buckthorn oil, 4 parts of honey, 4 parts of lemon juice, 4 parts of olive oil, 2 parts of papaya flavone.

[0043] The preparation method of the papaya flavonoids is as follows: a. Cut fresh papaya slices into a vacuum drying oven for 24 hours, take out and pulverize, pass through a 40-mesh sieve, weigh the papaya powder and place it in a Soxhlet reflux device, according to the ratio of material to liquid Add 70% ethanol solution for 1:12, reflux and extract for 3 hours in a 70℃ water bath, extract 3 times, filter while hot, and collect the filtrate; b. Take the filtrate and add 0.1% activated carbon, in a constant temperature water bath at 50℃ for 30 minutes, then while it is ...

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Abstract

The invention belongs to the technical field of food processing, and specifically relates to a white fungus and red jujube cake capable of beautifying the face and a preparation method thereof. The white fungus and red jujube cake is composed of the following raw materials: low-gluten flour, baking powder, egg liquid, dessert sugar, red jujubes, white fungi, gingko protein, sallow thorn oil, honey, lemon juice, olive oil and papaya flavonoids. The white fungus and red jujube cake is prepared by mixing the white fungi and the red jujubes as raw materials, and is especially added with the papayaflavonoids, the gingko protein and the sallow thorn oil as the effective components, so the prepared red jujube cake is rich in nutrients, mildly sweet and smooth, the components are natural, nontoxic and free of side effect, and the white fungus and red jujube cake can be eaten as a routine health-care leisure pastry to achieve the effects of beautifying the face and delaying aging, and has a broad market prospect.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a beautifying and beautifying Tremella red date cake and a preparation method thereof. Background technique [0002] The skin has two barrier functions: on the one hand, it prevents the loss of water, electrolyte and other substances in the body; on the other hand, it prevents the intrusion of harmful substances from the outside world. The skin maintains the stability of the human body's environment, and the skin also participates in the body's metabolic process. The stratum corneum of normal skin has a moisture content of 10-30% to maintain the elasticity and softness of the skin and keep the skin healthy. The stratum corneum of the skin easily absorbs moisture from the outside, and it is also easy to emit moisture to the outside. Due to changes in the external environment and climate, such as wind, sun, and irritation from the cold in winter, human skin is prone to become ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L19/00A23L31/00A23L33/105A23L33/185A23L33/115
CPCA23L7/104A23L19/09A23L31/00A23L33/105A23L33/115A23L33/185A23V2002/00A23V2200/302A23V2200/318A23V2250/2116A23V2250/548A23V2250/18
Inventor 周关健
Owner 广东日可威食品原料有限公司
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