Nutritious olive food and preparation method

Abstract

The invention relates to a nutritious olive food and a preparation method and provides a nutritious olive food with olive and gynura as main ingredients and a preparation method. The technical scheme is that the nutritious olive food comprises ingredients in parts by weight as follows: 100-200 parts of olive and 5-100 parts of gynura. The preparation method comprises the followings steps of: denucleating and ultramicro-smashing the olive to prepare powder or decocting the olive to cream, ultramicro-smashing the gynura to prepare powder or decocting the olive to cream and then stirring uniformly the olive powder (cream) and the gynura powder (cream). The invention has the advantages of fresh taste and low heat and not only maintains the original unique flavor of olive, but also maintains the bioactivity and special medicinal value of olive. The nutritious olive food contains many nutrients, the production method is simple, convenient and feasible and the cost is low. The nutritious olive food is rich in provitamin A, ferrum, flavonoid, manganese as activating agent of enzyme, and the like, has nutritious and health care function and is suitable for broad consumers, in particular people needing to enrich the blood, tumor patients, and crowds suffering from pelvic inflammation, bronchitis and vascular atherosclerosis and the like.

Description

technical field [0001] The invention relates to a nutritious olive food and a preparation method thereof. Background technique [0002] Olives are rich in nutrients, and the pulp contains protein, carbohydrates, fat, vitamin C, calcium, phosphorus, iron and other minerals. The content of vitamin C is 10 times that of apples and 5 times that of pears and peaches. It also has a high calcium content and is easily absorbed by the body. Traditional Chinese medicine believes that olives are sweet, sour, and flat in nature and taste, and enter the spleen, stomach, and lung meridians. Chewing 2 to 3 fresh olives can prevent upper respiratory tract infection. Children often eat it, which is of great benefit to the development of bones. There are two kinds of olive traditional production methods, one is salting, and the other is sugar pickling. The product variety and taste are single, which is far from meeting the growing consumption needs of people. [0003] Red back vegetables ...

AI Technical Summary

Problems solved by technology

[0004] At present, there is no olive food processed with red back vegetables as ingredients in the market; neither does it relate to olive foods and preparation methods made of red back vegetables as ingredients in existing patent documents