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A technology for figs and preparations, applied in food preparation, food science, application and other directions, can solve problems such as increasing the variety of processed fig products, and achieve the effect of solving storage and transportation problems, being suitable for a wide range of people, and increasing varieties.
Inactive Publication Date: 2009-03-11
JILIN AGRICULTURAL UNIV
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Problems solved by technology
The variety of processed fig products has been increased, and the
Method used
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[0017] (1) Select high-quality yam, Rhodiola rosea, and jujube and wash them, add water to boil for 3 times, add 8 times the amount of water to soak for 4 hours, heat and boil for 2 hours; add 6 times the amount of water to heat for the second time Boil and extract for 1.5 hours, add 4 times the amount of water for the third time, heat and boil for 1.0 hour, combine the extracts, filter, and concentrate the filtrate to a fluid extract equivalent to 1g raw material / mL (60°C).
[0018] (2) Juicing figs and seabuckthorn fruits, mixing with (1) liquid extract, adding maltitol, and stirring evenly to prepare fruit juice liquid extract containing maltitol.
[0019] (3) soak soybeans to make cooked soybean milk and spray-dry to obtain soybean powder, and break the wall of pine pollen through high-pressure micro-powder mill grinding technology....
[0023] (1) Select high-quality yam, Rhodiola rosea, and jujube and wash them, add water to boil for 3 times, add 8 times the amount of water to soak for 4 hours, heat and boil for 2 hours; add 6 times the amount of water to heat for the second time Boil and extract for 1.5 hours, add 4 times the amount of water for the third time, heat and boil for 1.0 hour, combine the extracts, filter, and concentrate the filtrate to a fluid extract equivalent to 1g raw material / mL (60°C).
[0024] (2) Juicing figs and seabuckthorn fruits, mixing with (1) liquid extract, adding maltitol, and stirring evenly to prepare fruit juice liquid extract containing maltitol.
[0025] (3) soak soybeans to make cooked soybean milk and spray-dry to obtain soybean powder, and break the wall of pine pollen through high-pressure micro-powder mill grinding technology....
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Abstract
The invention belongs to the technical field of health care food processing and relates to a new preparation of a Ficus carica Linn health care product which is prepared by the raw materials of Ficus carica Linn, Dioscorea opposita Thunb, Rhodiola sachalinensis A.Bor., Glycine max(L.)Merr., Hippophae rhamnoides L., pine pollen (the pure and dry pollen of Pinus Massoniana Lamb. and Pinus tabulaeformis Carr.), Ziziphus jujuba Mill.var.inermis(Bunge)Rehd., maltitol and the like. Glycine max(L.)Merr., Rhodiola sachalinensis A.Bor. and Ziziphus jujuba Mill.var.inermis(Bunge)Rehd are boiled in water for extracting biological active ingredients, Ficus carica Linn and Hippophae rhamnoides L. are subject to juice squeezing, Glycine max(L.)Merr. is soaked and prepared into cooked soybean milk which is spray-dried to obtain bean powder, and the wall of pine pollen is broken by being ground on a high-pressure micro-powder pulverizing mill. The preparation can keep the content of relevant biological active ingredients of Ficus carica Linn and other raw materials, is suitable for industrial production, has low cost and reliable quality, is applicable to various groups, is suitable for being taken with water at breakfast and can achieve the function of health care to the human body. Moreover, by adopting the invention, the varieties of the products prepared by Ficus carica Linn are increased and the problems of storing and transporting the fresh fruits of Ficus carica Linn are solved.
Description
technical field [0001] The invention belongs to the technical field of health food processing. The present invention uses figs, yams, Rhodiola rosea, soybeans, seabuckthorn fruit, pine pollen (pure and dried pollen of Pinus massoniana and Pinus tabulaeformis), jujube and maltitol as raw materials to prepare a new health food preparation of figs. 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 diseas...
Claims
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Application Information
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