Sweet-scented osmanthus cakes capable of enhancing immunity and preparation method of sweet-scented osmanthus cakes

A technology for enhancing immunity and sweet-scented osmanthus cake, which is applied in the functions of food ingredients, food ingredients containing polysaccharides/gum, food science, etc., can solve problems such as human injury, drug toxicity and side effects, and it is difficult to completely relieve immunity and complex physical conditions. , to achieve the effect of alleviating human aging, non-toxic and side effects, and enhancing immunity

Inactive Publication Date: 2018-02-16
广东日可威食品原料有限公司
View PDF3 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Drug treatment can only be carried out after the disease occurs, and a single drug can only control or relieve some specific symptoms, it is difficult to completely relieve the complex physical condition of low immunity, and the drug has toxic side effects, and the use of drug treatment after the disease occurs Immediately, irreparable damage is caused to the human body

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Sweet-scented osmanthus cakes capable of enhancing immunity and preparation method of sweet-scented osmanthus cakes
  • Sweet-scented osmanthus cakes capable of enhancing immunity and preparation method of sweet-scented osmanthus cakes
  • Sweet-scented osmanthus cakes capable of enhancing immunity and preparation method of sweet-scented osmanthus cakes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] An osmanthus flower cake for enhancing immunity, which is composed of the following raw materials: 30g of Poria cocos polysaccharide extract, 30g of American ginseng extract, 200g of water chestnut powder, 15g of honey, 150g of sweet-scented osmanthus, and 1000mL of water. Wherein, the American ginseng extract is composed of the following raw materials in weight percentage: 25% of total saponins of American ginseng, 15% of total polysaccharides of American ginseng, and 10% of protein.

[0027] The preparation method of the sweet-scented osmanthus is as follows: take osmanthus petals and soak them in boiling water for 5 seconds, squeeze the water dry with hands or gauze after cooling, mix honey and osmanthus petals in a mass ratio of 1:10, and put them into a sealable bottle Put it in the jar for a month to get sweet-scented osmanthus.

[0028] The preparation method of the Poria cocos polysaccharide is as follows: a. Take fresh Poria cocos sclerotia, peel it, vacuum dry...

Embodiment 2

[0036] An osmanthus flower cake for enhancing immunity is composed of the following raw materials: 40g of Poria cocos polysaccharide extract, 40g of American ginseng extract, 225g of water chestnut powder, 25g of xylitol, 175g of sweet osmanthus, and 1250mL of water. Wherein, the American ginseng extract is composed of the following raw materials in weight percentage: 32.5% of total saponins of American ginseng, 20% of total polysaccharides of American ginseng, and 15% of protein.

[0037] The preparation method of the sweet-scented osmanthus is as follows: take osmanthus petals and soak them in boiling water for 5 seconds, squeeze the water dry with hands or gauze after cooling, mix honey and osmanthus petals in a mass ratio of 1:10, and put them into a sealable bottle Put it in the jar for a month to get sweet-scented osmanthus.

[0038] The preparation method of the Poria cocos polysaccharide is as follows: a. Take fresh Poria cocos sclerotia, peel it, vacuum dry it, and us...

Embodiment 3

[0046] An osmanthus flower cake for enhancing immunity, which is composed of the following raw materials: 50g of Poria cocos polysaccharide extract, 50g of American ginseng extract, 250g of water chestnut powder, 35g of fructose, 200g of sugar osmanthus, and 1500mL of water. Wherein, the American ginseng extract is composed of the following raw materials in weight percentage: 40% of total saponins of American ginseng, 25% of total polysaccharides of American ginseng, and 20% of protein.

[0047] The preparation method of the sweet-scented osmanthus is as follows: take osmanthus petals and soak them in boiling water for 5 seconds, squeeze the water dry with hands or gauze after cooling, mix honey and osmanthus petals in a mass ratio of 1:10, and put them into a sealable bottle Put it in the jar for a month to get sweet-scented osmanthus.

[0048] The preparation method of the Poria cocos polysaccharide is as follows: a. Take fresh Poria cocos sclerotia, peel it, vacuum dry it, ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention belongs to the technical field of food processing, and particularly relates to sweet-scented osmanthus cakes capable of enhancing immunity and a preparation method of the sweet-scented osmanthus cakes. The sweet-scented osmanthus cakes consist of the following raw materials of a pachymaran extract, an American ginseng extract, water chestnut flour, a sweetening agent, sweet-scented osmanthus and water. The pachymaran extract and the American ginseng extract are particularly added as efficacy components, the immune function of organisms can be improved in two respects of influencing the growth and development of tissue organs and physiological and biochemical processes of fat metabolism, glycometabolism and the like of the organisms, and the sweet-scented osmanthus cakes havethe efficacy of supplementing qi and promoting blood and are suitable for prevention and auxiliary treatment on common diseases of coronary heart diseases, climacterium syndromes, recessive diabetes,neurataxia, anemia and the like; secondly, the sweet-scented osmanthus cakes are purely natural in components which are free from toxic and side effects, and after the sweet-scented osmanthus cakes are eaten for a long term, the symptom that the immunity is reduced, caused by reasons of human body senescence, high life stress, irregular in schedule and the like can be relieved, and the sweet-scented osmanthus cakes have broad market prospects.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an osmanthus cake for enhancing immunity and a preparation method thereof. Background technique [0002] The traditional sweet-scented osmanthus cake has a history of more than 300 years. It is a delicious pastry made of glutinous rice flour, sugar and sweet-scented osmanthus. It is a traditional snack with Chinese characteristics. It has a long history, is delicious and refreshing, the method is simple, and there are various types to meet people's various needs for taste. And it has beautiful historical legends, which adds to the historical value of osmanthus cake. The osmanthus cake has a complete shape, uniform thickness, yellow and white color, no spots, no impurities, moist and soft tissue, fine slag, no roughness, and no sugar. The taste is sweet and delicious, with a strong fragrance of sweet-scented osmanthus. Osmanthus fragrans, as an ornamental plant and a sp...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L33/105A23L33/125A23L31/00
CPCA23L19/10A23L31/00A23L33/105A23L33/125A23V2002/00A23V2200/324A23V2200/30A23V2250/2124A23V2250/208A23V2250/51
Inventor 周关健
Owner 广东日可威食品原料有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap