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Bamboo shoot beverage

A technology for bamboo shoots and beverages, applied in food science and other directions, can solve the problem of inconvenience of eating bamboo shoots frequently

Inactive Publication Date: 2018-05-08
宜宾花海味道农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem mainly solved by the present invention is that the existing bamboo shoots are inconvenient to eat frequently, and it must be improved in today's increasingly busy work

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] (1) 40 mass parts of bamboo shoots, 22 mass parts of kudzu root, 4 mass parts of American ginseng, 12 mass parts of hawthorn, and 7 mass parts of tamarind are made into powder for later use;

[0014] (2) Separately put the raw material powder in step (1) into a container, add 30 parts by mass of water, stir for 30 minutes, mix evenly, and form a mixture;

[0015] (3) Add 20 parts by mass of corn flour to the mixture in step (2), and stir until evenly mixed;

[0016] (4) Finally, after extrusion, granulation, and drying processes, the bamboo shoot drink is obtained.

Embodiment 2

[0018] (1) 35-45 parts by mass of bamboo shoots, 20-25 parts by mass of kudzu root, 3-5 parts by mass of American ginseng, 10-13 parts by mass of hawthorn, and 5-8 parts by mass of tamarind are made into powder for later use;

[0019] (2) Separately put the raw material powder in step (1) into a container, add 30 parts by mass of water, stir for 30 minutes, mix evenly, and form a mixture;

[0020] (3) Add 15-25 parts by mass of corn flour to the mixture in step (2), and stir until evenly mixed;

[0021] (4) Finally, after extrusion, granulation, and drying processes, the bamboo shoot drink is obtained.

Embodiment 3

[0023] (1) 35-45 parts by mass of bamboo shoots, 20-25 parts by mass of kudzu root, 3-5 parts by mass of American ginseng, 10-13 parts by mass of hawthorn, and 5-8 parts by mass of tamarind are made into powder for later use;

[0024] (2) Separately put the raw material powder in step (1) into a container, add 30 parts by mass of water, stir for 30 minutes, mix evenly, and form a mixture;

[0025] (3) Add 15-25 parts by mass of glutinous rice flour to the mixture in step (2), and stir until evenly mixed;

[0026] (4) Finally, after extrusion, granulation, and drying processes, the bamboo shoot drink is obtained.

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PUM

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Abstract

The invention discloses a bamboo shoot beverage. The bamboo shoot beverage comprises the following raw materials: 35-45 parts by mass of bamboo shoots, 20-25 parts by mass of kudzuvine roots, 3-5 parts by mass of American ginseng, 10-13 parts by mass of hawthorn fruits, 5-8 parts by mass of tamarind fruits, water, and a binding agent. The bamboo shoot beverage disclosed by the invention preservesnutrients of fresh bamboo shoots, and meets consumption habits of common consumers; and thus, the bamboo shoot beverage is beneficial for long-term drinking.

Description

technical field [0001] The invention relates to the field of bamboo shoot drinks, in particular to a bamboo shoot drink. Background technique [0002] Bamboo shoots are the young growing parts of young bamboo stems, which can be used as vegetables when they have not fully grown out of the ground, and the parts that have just been unearthed and have not been lignified. In spring, bamboo shoots grow and break through the ground to become bamboo very quickly, so the period during which bamboo shoots can actually be eaten is very short, and they are relatively precious ingredients. Bamboo shoots are rich in protein, flavonoids, amino acids, fats, sugars, calcium, phosphorus, iron, carotene, vitamins B1, B2, and C. Every 100g of fresh bamboo shoots contains 9.79g of dry matter, 3.28g of protein, 4.47g of carbohydrates, 0.9g of cellulose, 0.13g of fat, 22mg of calcium, 56mg of phosphorus, and 0.1mg of iron. The content of multivitamins and carotene is higher than that of Chinese ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L33/00
CPCA23L2/04A23L33/00
Inventor 王毅
Owner 宜宾花海味道农业开发有限公司
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