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The new preparation and new producing process for kelp

A technology of kelp and hawthorn, which is applied in the directions of food preparation, application, food science, etc., can solve the problems of new health food preparations and reports on new processes of kelp cake preparations, etc., and achieves good regulation of blood lipids and cholesterol. Blood pressure lowering effect, variety increasing effect

Inactive Publication Date: 2009-09-16
SHANDONG UNIV AT WEIHAI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The above-mentioned kelp, hawthorn and jujube are both medicinal and edible. So far, there have been no reports of new health food preparations and new processes for kelp cakes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 【Recipe】Kelp powder 550g-650g, hawthorn extract 50g, jujube extract 50g, xylitol 10g-30g, flour 250g-350g, 10% starch slurry amount.

[0018] (1) Select high-quality kelp, wash it, microwave dry it, and crush it to 300 mesh.

[0019] (2) Select high-quality hawthorn and jujube and wash them, add water to boil and extract 3 times, first add 8 times the amount of water to soak for 4.0 hours, heat and boil for 2 hours to extract; second time add 6 times the amount of water to heat and boil for 1.5 hours, the second time Add 4 times the amount of water three times, heat and boil to extract for 1.0 hour, combine the extracts, filter, and concentrate the filtrate to a liquid extract equivalent to 1g raw material / mL (60°C).

[0020] (3) Mix (1) kelp powder, (2) hawthorn and jujube liquid extract, xylitol, flour or rice flour, etc., and knead with starch slurry in an appropriate amount to form a loose mass.

[0021] (4) Put (3) agglomerate into a mold to make a cake shape, ste...

Embodiment 2

[0023] 【Recipe】Kelp powder 550g-650g, hawthorn extract 50g, jujube extract 50g, xylitol 10g-30g, flour 250g-350g, 10% starch slurry amount.

[0024] (1) Select high-quality kelp, wash it, microwave dry it, and crush it to 300 mesh.

[0025] (2) Select high-quality hawthorn and jujube and wash them, add water to boil and extract twice, first add 8 times the amount of water to soak for 3.0 hours, heat and boil for 3.0 hours to extract; second time add 6 times the amount of water to heat and boil for 2.0 hours, combine The extract was filtered, and the filtrate was concentrated to a liquid extract equivalent to 1g raw material / mL (60°C).

[0026] (3) Mix (1) kelp powder, (2) hawthorn and jujube liquid extract, xylitol, flour or rice flour, etc., and knead with starch slurry in an appropriate amount to form a loose mass.

[0027] (4) Put (3) agglomerate into a mold to make a cake shape, steam and dry, each piece weighs 6g, and pack.

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PUM

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Abstract

The invention belongs to health care food processing technology field, which relates to the new preparation and new technology of producing kelp health care food with the raw materials such as kelp Laminaria japonica Aresch, the dry and ripe fruit of Crataegus pinnatifida Bge.var.major N.E.Br. or Crataegus pinnatifida Bge, Ziziphus jujube Mill.var.inermis(Bunge)Rehd., xylitol and flour or rice powder etc. The kelp is broken up and effective component of hawthorn and jujube is extracted, which are evenly mixed with xylitol and flour or rice powder etc 10 percent starch slurry is added and a loose block can be made. The block is then put into a mould to be made into the shape of a cake which is then steamed, dried and packaged. The invention uses industrial production for improving the variety of kelp products, which has good function of adjusting blood fat and cholesterin and lowering blood pressure.

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 kelp cake by using dried and mature fruits of kelp, safflower or hawthorn, jujube, xylitol, flour or rice flour, etc. as raw materials. Background technique [0002] Kelp Laminaria japonica Aresch is a brown algae, the whole herb of Zanaria japonica. Kelp tastes salty, cold in nature, and has the effects of eliminating phlegm, relieving asthma, detoxification and laxative. Contains iodine, iron, calcium, fat and starch, potassium alginate, mannitol, carotene, vitamin B1, B2, niacin and kelp acid (2-amino-6-trimethylaminocaproic acid. Kelp contains a lot of cellulose, Alginate substances and a variety of trace elements. Mannitol and kelp acid (2-amino-6-trimethylaminocaproic acid) in kelp have the functions of lowering blood pressure, regulating blood lipid balance and preventing atherosclerosis...

Claims

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Application Information

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IPC IPC(8): A23L1/337A23L1/30A23L33/10A23L33/105
Inventor 张崇禧
Owner SHANDONG UNIV AT WEIHAI
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