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Food mother material and its making method

A masterbatch and food technology, applied in the field of food masterbatch and its production, can solve the problem of small edible range of yam and yam buds

Inactive Publication Date: 2008-04-30
陈庆新
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a food masterbatch and its preparation method, to solve the problem that people can freely taste yam and yam buds in any food throughout the year; and to solve the problem that the edible range of yam and yam buds is small
It also solves the problem of scientifically matching some substances suitable for compatibility with yam or yam buds, so as to achieve consumption by different groups of people and in different seasons

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1: This kind of food masterbatch composition of the present invention uses the extract of yam plant buds as the main ingredient, and the extract of yam plant buds is the main material that has been cleaned, cooked at high temperature, peeled and extracted, extruded and dehydrated into mud. Raw materials. The above-mentioned yam strain bud extract can be replaced entirely or partly by yam extract. For example, 10%, 20%, 30%, 40%, 50%, and 60% of yam can be used instead of yam strain buds.

[0038] Poria cocos, tangerine peel, Alisma, Polygonatum odoratum extracts are used as supplementary materials, and the extracts of Poria cocos, tangerine peel, Alisma, Polygonatum odoratum are 6-10 grams of Poria cocos, 3-10 grams of tangerine peel, 10-15 grams of Polygonatum 10-15 grams, and 5 -10g formula, after washing, soaking in water, heating to boil, keep the water temperature at 65-95 degrees for 20-25 minutes, then take 0.5 times the spare raw material juice.

[...

Embodiment 2

[0040] Embodiment two is a kind of food masterbatch composition that is suitable for spring expanded from the present invention, and its adjuvant consists of 6-10 grams of poria cocos, 3-10 grams of orange peel, 10-15 grams of Polygonatum odoratum, 5-10 grams of Alisma, Composition of Bupleurum 3-10 grams, Reed Rhizome 15-30 grams, and Licorice 2-10 grams.

[0041] Efficacy: Enhance immunity, prevent influenza. Synergistic effect: Radix Bupleurum nature and flavor are bitter and pungent, slightly cold. Return the Liver and Gallbladder Channel. The aroma is dredging, can be lifted or dispersed, and helps to raise and send out the qi of Shaoyang. Compatible with dried tangerine peel and Alisma, it can promote qi and dampness. Compatible with licorice, it can clear away heat and detoxify, help prevent spring colds and enhance immunity. Compatible with reed rhizome, sweet and cold, clearing heat and promoting body fluid, quenching thirst and eliminating restlessness. All the ...

Embodiment 3

[0042] Embodiment three is a kind of food masterbatch composition suitable for summer extended from the present invention, and its auxiliary material is by 6-10 grams of poria cocos, 3-10 grams of tangerine peel, 10-15 grams of Polygonatum Polygonatum, 5-10 grams of Alisma, Anemarrhena 6-12 grams, peppermint 1.5-6 grams, gypsum 15-35 grams composition.

[0043] Efficacy: prevent heatstroke and cool down, invigorate the spleen and replenish qi. Synergistic effect: Zhimu returns to the lung, stomach and kidney channels. Its nature is bitter and cold, and its quality is moist. It can clear lung-heat at the top and relieve excess fire, moisten kidney dryness and nourish yin at the bottom, and relieve stomach-fire in the middle to relieve polydipsia. Peppermint belongs to the lung and liver meridian, its pungent and cool nature diverges, lightness rises, and its fragrance opens the orifice, which can not only relieve the exterior and dissipate heat, but also soothe the liver qi. ...

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PUM

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Abstract

A basic material for beverage, food or wine to improve immunity, nourishing qi, spleen and heart, regulating internal secretion, etc is prepared from the extract of yam bud as main raw material and the extracts of tuckahoe, tangerine peel, alismatis rhizome and fragrant solomonseal rhizome through proportional mixing, adding distilled water, boiling to obtain basic paste, and drying to become dried basic material or squeezing to obtain concentrated basic material.

Description

technical field [0001] The invention relates to a food masterbatch and a preparation method thereof. Background technique [0002] Yam, also known as Yam, Yuting, Xiucui, Yam, Ercao, Huai Yam, etc. in ancient times. It is the tuber of yam yam. The yam is crisp, and the section is white and sticky. Stems are slender, usually purplish, ribbed, smooth and glabrous. The upper leaves of the stem are opposite, the lower leaves are alternate or three-leaf whorled, and the leaf axils often have plant buds, commonly known as "Yamdan", also known as "Lingyuzi". There are rich and precious health nourishing and health ingredients inside and outside the yam seeds. The internal nutritional value and function are higher than those of yam tubers, and the outer skin is rich in choline and allantoin, which account for about 30% of the weight of the whole yam. After drying, the function is stronger than that of yam. It is mainly used for tonifying deficiency, strengthening the waist and l...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/30A23L1/214A61K36/896A61P37/02A61P43/00A23L33/105
Inventor 陈庆新
Owner 陈庆新
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