Unlock instant, AI-driven research and patent intelligence for your innovation.
Preparing method of kiwi series food
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of kiwi fruit and food, which is applied in the field of preparation, can solve the problems of inconvenient carrying and large volume, and achieve the effect of reducing the amount of food consumed
Inactive Publication Date: 2008-07-23
广州宏韵医药科技股份有限公司
View PDF0 Cites 5 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
However, traditionally processed kiwifruit products are relatively large in size, inconvenient to carry, and are only for initial processing. Therefore, it is necessary to consider the aspects of carrying, taste, and dosage forms that modern people generally pay attention to when processing kiwifruit products.
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
[0014] (1) Kiwi fruit, remove its rotten parts, wash, squeeze the juice, and reserve the juice;
[0015] (2) Add 10 times the amount of water to the pomace, extract once with stirring, 1 hour, filter, combine the filtrates, and concentrate;
[0016] (3) The concentrated liquid is combined with the fruit juice, an appropriate amount of auxiliary materials is added, mixed evenly, and spray-dried to obtain a dry cream powder, which is granulated and packed into capsules.
[0019] (1) Kiwi fruit, remove its rotten parts, wash, squeeze the juice, and reserve the juice;
[0020] (2) Add 12 times the amount of water to the pomace, extract once under stirring, 1.5h, filter, combine the filtrates, and concentrate;
[0021] (3) The concentrated liquid is combined with the fruit juice, an appropriate amount of auxiliary materials is added, mixed evenly, and spray-dried to obtain a dry cream powder, which is granulated and packed into bags.
[0024] (1) Kiwi fruit, remove its rotten parts, wash, squeeze the juice, and reserve the juice;
[0025] (2) Add 15 times the amount of water to the pomace, extract once with stirring, 1 hour, filter, combine the filtrates, and concentrate;
[0026] (3) The concentrated solution is combined with the fruit juice, an appropriate amount of auxiliary materials is added, mixed evenly, and spray-dried to obtain a dry cream powder. The cream powder is granulated, then added 2-8% magnesiumstearate, mixed evenly, and compressed into tablets to obtain the product.
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
Login to View More
Abstract
The invention relates to a preparation method of common food, which uses a fruit that is edible in the daily life, kiwi fruit, as raw material. The specific preparation method is that: the kiwi fruits are selected, cleaned, juiced and the juice is reserved; fruit residues are added with water of 8-15 times as much as the residues, extracted for 1-3 time(s) under stirring while each time lasts for 1-3 hour(s) and filtered, and then filtrates are mixed, concentrated and mixed with the juice. The moderate auxiliary materials are added, well mixed and spray-dried to form dry ointment powder. The ointment powder is palletized into capsules or to form other products of proper formulation types. The invention improves the common edible method of the kiwi fruit to lead to a more convenient edible way.
Description
technical field [0001] The invention relates to a method for preparing a series of food using a daily edible fruit as a raw material, in particular to a method for preparing various capsules, granules, chewable tablets, gels and the like using kiwi fruit as a raw material. Background technique [0002] Kiwifruit, also known as vinepear, sheep fruit, maoli, Lianchu, is the fruit of Actinidiaceae. Kiwi fruit is a high-level nutritional fruit. The kiwi pulp is emerald green, fine and juicy, sweet and sour, rich in flavor and fragrant. Contains a variety of vitamins and fat, protein, calcium, phosphorus, iron, magnesium, pectin, etc., especially vitamin C content is very high, every 100g contains vitamin C100 ~ 420mg, which is several times or dozens of times that of other fruits. It is 50-60 times that of citrus and 70-80 times that of pear. It is known as the "King of Vc". An adult needs 50-60 mg of vitamin C a day. Eating one kiwi fruit a day can meet the human body's nee...
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
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to View More 
Login to View More