Propolis Chinese date and preparation method

A technology for propolis jujube and propolis, which is applied to the jujube containing propolis and its production technology field, can solve the problems of high sucrose content, human injury and the like, and achieves the effects of high nutritional value, long storage time and strong fragrance

Inactive Publication Date: 2005-11-16
张其润
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage is that the sucrose content is too high, and it also contains a certain amount of artificial preservatives, antioxidants, etc.
Long-term consumption is harmful to the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Example 1. Utilize jujube (dried fruit) to make propolis jujube.

[0012] 1. Fruit selection: Choose mature dried jujubes without insect erosion and damage, with a moisture content of no more than 25%, 150-200 pieces per kilogram.

[0013] 2. Cleaning: Rinse with sterile water to remove dust.

[0014] 3. Use a nuclear punching machine to remove the core.

[0015] 4. After boiling for 15 minutes in the 25-degree honey liquid, soak the jujube in the honey liquid for 20-24 hours, and let it dry naturally.

[0016] 5. Enter the drying room at 35°C-65°C, and dry for 24 hours until the moisture content is about 20%.

[0017] 6. Production of propolis liquid:

[0018] (1) The original propolis is frozen and hardened at 1-4°C, and crushed.

[0019] (2) The ratio of propolis powder and edible alcohol is 100:500, soaked at 18°C-20°C for 24 hours, stirring several times in the middle. Then cool at 5°C-7°C for 2 hours.

[0020] (3) filter, after removing beeswax and impurity...

Embodiment 2

[0025] Example 2. Propolis jujube is made by jujube (fresh fruit).

[0026] 1. Fruit selection: choose mature fresh jujubes without insect erosion and damage, 150-200 pieces per kilogram.

[0027] 2. Cleaning: Rinse with sterile water to remove dust.

[0028] 3. Cooking: Steam the jujube until soft.

[0029] 4. Enter the drying room at 35°C-65°C, and dry for 30 hours until the moisture content is about 20%.

[0030] 5, the making of 10% propolis liquid: with embodiment 1.

[0031] 6. Put the jujube treated in step 4 into the propolis liquid and soak for 1 hour.

[0032] 7. Dry the soaked jujube in a drying room at 35°C-65°C for 10-20 hours until the moisture content is about 15%.

[0033] 8. Pack and store after cooling.

[0034] The propolis jujube prepared by the above method contains 0.3 propolis after determination.

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PUM

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Abstract

A propolis jujube with high nutritive value is prepared from propolis and jujube through immersing jujube in propolis and baking.

Description

technical field [0001] The invention belongs to the field of jujube processing, in particular to jujube containing propolis and its production process. Background technique [0002] Jujube is generally divided into fresh fruit and dried fruit. It is a kind of pure natural food with high nutritional value and is a favorite food of people. Jujube is rich in vitamin C, vitamins P, A, B, and trace elements such as calcium, phosphorus, and iron. Long-term consumption is beneficial to human health and has a good taste. Jujube has been used as a tonic medicine since ancient times. According to the records in "Chinese Medicine Encyclopedia", jujube has the effects of invigorating the middle, nourishing qi, nourishing blood and calming the nerves. There are also various processing methods for jujube. The jujube products sold on the market are mainly candied dates. The main raw materials are jujube and sucrose. The processing technology is: fruit selection, pitting, boiling in sucros...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00
Inventor 张其润
Owner 张其润
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