Formulation of Ficus carica and novel technique

A technology of health food and figs, which is applied in the field of new preparations of health food, can solve the problems of increasing the variety of processed fig products, achieve the effect of solving storage and transportation problems, increasing varieties, and being applicable to a wide range of people

Inactive Publication Date: 2011-10-12
SHANDONG UNIV AT WEIHAI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The variety of processed fig products has been increased, and the problem of storage and transportation of fresh figs has been solved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 【Recipe】500g of figs, 500g of yams, 100g of gorgon, 500g of corn, 300g of tomatoes, 200g of jujubes, and 50g of maltitol.

[0018] (1) Select and wash high-quality yam, gorgon, and jujube, add water and boil for 3 times, add 8 times the amount of water for 4 hours, heat and boil for 2 hours; add 6 times the amount of water, heat and boil for 1.5 hours for the second time For the third time, add 4 times the amount of water, heat and boil to extract for 1.0 hour, combine the extracts, filter, and concentrate the filtrate to a fluid extract equivalent to 1g raw material / mL (60°C).

[0019] (2) Squeeze the juice of figs and tomatoes, mix with (1) liquid extract, add maltitol, stir evenly, and make fruit juice liquid extract containing maltitol.

[0020] (3) Grind the corn into 100-mesh cornmeal and fry until cooked.

[0021] (4) The two parts (2) and (3) are combined, mixed evenly, dried, pulverized, and packaged in divided doses.

Embodiment 2

[0023] 【Recipe】500g of figs, 500g of yams, 100g of gorgon, 500g of corn, 300g of tomatoes, 200g of jujubes, and 50g of maltitol.

[0024] (1) Select and wash high-quality yam, gorgon, and jujube, add water and boil for 3 times, add 8 times the amount of water for 4 hours, heat and boil for 2 hours; add 6 times the amount of water, heat and boil for 1.5 hours for the second time For the third time, add 4 times the amount of water, heat and boil to extract for 1.0 hour, combine the extracts, filter, and concentrate the filtrate to a fluid extract equivalent to 1g raw material / mL (60°C).

[0025] (2) Squeeze the juice of figs and tomatoes, mix with (1) liquid extract, add maltitol, stir evenly, and make fruit juice liquid extract containing maltitol.

[0026] (3) Grind the corn into 200-mesh cornmeal and fry until cooked.

[0027] (4) The two parts (2) and (3) are combined, mixed evenly, dried after granulation, granulated, and packaged in divided doses.

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PUM

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Abstract

The invention belongs to the health food processing technology field. The invention relates to a new health food preparation and a new technology for producing the Ficus carica Linn, which take the Ficus carica Linn, Dioscorea oppositaThunb., Euryale ferox Salisb., Zea mays L., Solanum lycopersicum, Zizyphus jujuba Mill. Var. Inermis (Bunge)Rehd., Maltitol and the like as the materials. The preparation comprises: boiling Dioscorea oppositaThunb., Euryale ferox Salisb., and Zizyphus jujuba Mill. Var. Inermis (Bunge)Rehd. with water to extract the active constituent, extraction of juices from the Ficus carica Linn and Solanum lycopersicum, crushing the Zea mays L. to the powder and frying. The invention ensures the content of the active constituent of Ficus carica Linn and the like, benefits to industrialization and has a low cost and a reliable quality, suitable for taking with water at breakfast with a health care function. The invention also increases the product variety of the Ficuscarica Linn and solves the transporting problem for the fresh Ficus carica Linn.

Description

technical field [0001] The invention belongs to the technical field of health food processing. The invention relates to a new health food preparation and a new process for preparing figs by using figs, yams, gorgon, corn, tomatoes, jujubes and maltitol as raw materials. Background technique [0002] 1. Composition and function of figs [0003] (1) Contains malic acid, citric acid, lipase, protease, hydrolase, etc., which can help the body digest food and promote appetite. Because it contains a variety of lipids, it has the effect of invigorating the spleen and eliminating food, moistening the intestines and laxative Effect. (2) The lipase and hydrolytic enzyme contained in it have the function of lowering blood fat and decomposing blood fat, so it can lower blood fat, reduce the deposition of fat in blood vessels, and then play a role in lowering blood pressure and preventing coronary heart disease. (3) Contains lemon Acid, fumaric acid, succinic acid, malic acid, propion...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29A23L1/212A23L1/28A23L1/217A23L1/168A23L19/00A23L19/18A23L33/00
Inventor 张崇禧
Owner SHANDONG UNIV AT WEIHAI
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