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Preparing method of breath-refreshing and digestion-helping trichosanthes seeds

A technology for fresh breath and melon seeds, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of melon seeds with a single taste, general health effects, and inability to effectively relieve oral odor.

Inactive Publication Date: 2019-01-04
ANHUI WANSHAN FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the taste of Trichosanthes seeds after frying is relatively single, which cannot effectively alleviate the bad smell in the mouth, and at the same time, the health care effect is general, which affects the application of Trichosanthes seeds

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The preparation method of a kind of refreshing breath aiding digestion Trichosanthes seeds proposed by the present invention comprises the following steps:

[0020] S1. Grinding the leaves of bamboo, medlar, cinnamon, clove, lily, astragalus, agarwood, dendrobium, licorice and amomum, adding water and decocting them for 3 times, combining the decoction liquid and concentrating to obtain material A;

[0021] S2. Add fructose, steviol glycoside and malic acid to material A, and stir to obtain material B;

[0022] S3. Wash the Trichosanthes seeds, dry them, mix them with the material B, cook them, drain the water, and let them cool to obtain the material C;

[0023] S4. Preheat vegetable oil, then add material C, stir, first bake at 80°C for 35 minutes, then heat up to 102°C for 6 minutes, then heat up to 145°C and bake for 30 seconds, then cool to 70°C, spray material B, Let it dry for fresh breath and digestive benefits of Trichosanthes Seeds.

Embodiment 2

[0025] The preparation method of a kind of refreshing breath aiding digestion Trichosanthes seeds proposed by the present invention comprises the following steps:

[0026] S1. Grind the leaves of Pachyphyllum edulis, wolfberry, cinnamon, clove, lily, astragalus, agarwood, dendrobium, licorice, and amomum, add water and decoct 5 times, combine the decoction liquid, concentrate, and obtain material A; among them, Pachyphyllum basil, Lycium barbarum Seedlings, cinnamon, clove, lily, astragalus, agarwood, dendrobium, licorice, amomum weight ratio is 20:12:6:4:8:5:2:6:3:2; relative density in material A is 1.04 ;

[0027] S2. Add fructose, steviol glycoside and malic acid to material A, and stir to obtain material B; wherein, the weight ratio between material A, fructose, steviol glycoside and malic acid is 80:2.5:2:2;

[0028] S3. Wash the Trichosanthes seeds, dry them at 100°C for 4 minutes, then mix them with material B, boil them at 70°C for 30 minutes, drain the water, and le...

Embodiment 3

[0031] The preparation method of a kind of refreshing breath aiding digestion Trichosanthes seeds proposed by the present invention comprises the following steps:

[0032] S1. Grind the leaves of Pachyphyllum edulis, wolfberry, cinnamon, clove, lily, astragalus, agarwood, dendrobium, licorice, and amomum, add water and decoct 4 times, combine the decoction liquid, concentrate, and obtain material A; among them, Pachyphyllum basil, Lycium barbarum Seed, cinnamon, clove, lily, astragalus, agarwood, dendrobium, licorice, amomum weight ratio is 25:10:10:6:6:8:4:5:5:4; relative density in material A is 1.06 ;

[0033] S2. Add fructose, steviol glycoside and malic acid to material A, and stir to obtain material B; wherein, the weight ratio between material A, fructose, steviol glycoside and malic acid is 90:4:1.5:3;

[0034] S3. Wash the Trichosanthes seeds, dry them at 102°C for 3 minutes, then mix them with material B, boil them at 72°C for 32 minutes, drain the water, and let th...

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PUM

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Abstract

The invention discloses a preparing method of breath-refreshing and digestion-helping trichosanthes seeds. The method includes the following steps of smashing herba lophatheri, fructus lycii, cortex cinnamomi, clove, lily, radix astragali, agilawood, dendrobe, licorice root and fructus amomi, adding water for 3-5 times of decoction, mixing and concentrating decoction liquid to obtain a material A,adding fructose, stevioside and malic acid to the material A to be stirred to obtain a material B, cleaning and drying trichosanthes seeds, mixing and cooking the trichosanthes seeds and the materialB, draining water and spread-cooling the trichosanthes seeds to obtain a material C, preheating vegetable oil, adding the material C to be stirred, conducting baking for 30-35 min at 80-85 DEG C, raising the temperature to 102-110 DEG C for baking for 4.5-6 min, raising the temperature to 135-145 DEG C for baking for 30-45 s, and conducting cooling to 70-75 DEG C, and spraying the material B forairing to obtain the breath-refreshing and digestion-helping trichosanthes seeds.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing Trichosanthes seeds for refreshing breath and helping digestion. Background technique [0002] Trichosanthes seeds are egg-shaped, flat and oval, with light brown to tan surface, smooth, with a circle of grooves on the edge, a hilum at the tip, blunt round or narrow base, hard testa, and membranous inner testa can be seen after being cut open , gray-white to gray-green in color, containing two yellow-white cotyledons, rich in oil. Trichosanthes seeds are rich in nutrients, rich in unsaturated fatty acids, multiple amino acids, multiple vitamins, and 16 trace elements such as calcium, iron, zinc, selenium and other nutrients. They are often used as snacks after frying. At present, the taste of Trichosanthes seeds after frying is relatively single, which cannot effectively alleviate the peculiar smell of the mouth. Contents of the invention [000...

Claims

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Application Information

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IPC IPC(8): A23L25/00A23L33/105A23L27/00
CPCA23V2002/00A23L25/20A23L27/00A23L33/105A23V2250/21A23V2200/30
Inventor 范群英
Owner ANHUI WANSHAN FOODS
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