Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A production method, the technology of white lentils, is applied in the processing of candied food, and in the field of making candied fruit with traditional Chinese medicine white lentils, it can solve the troublesome and time-consuming problems of destroying the nutrition and functional components of white lentils, and achieves the convenience of carrying, saving the cost of raw materials, and eating simple effect
Inactive Publication Date: 2012-07-11
杨军
View PDF2 Cites 7 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, people need tedious labor such as frying, boiling, and steaming to eat white lentils, which is troublesome and time-consuming, and the high temperature destroys the nutrition and functional components of white lentils.
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
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment Construction
[0010] specific implementation plan
[0011] (1) Material selection and cleaning: use fresh white lentils as raw materials, remove impurities, choose white lentils with uniform size, no pests, no damage, and no mildew, wash the dirt on the outer skin with water, and be careful not to damage the white lentils when cleaning flesh;
[0012] (2) Freezing treatment: put the cleaned white lentils into the cold storage for freezing treatment, the temperature of the cold storage is set at -2°C to -4°C, and the freezing time is 48 hours;
[0013] (3) Low-temperature saccharification: raise the temperature in the cold storage to 4°C-8°C, refrigerate the frozen white lentils in the cold storage for 30-40 days, then turn off the temperature in the cold storage, and slowly rise to room temperature;
[0014] (4) Vacuum impregnation: put 100kg of frozen and refrigerated white lentils and 100kg of honey together into a vacuum impregnation tank, adjust the vacuum degree of the vacuum impregna...
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 method for making a preserved white hyacinth bean. The cryogenic treatment, low-temperature saccharification and vacuum impregnation technologies are adopted. With cryogenic treatment, the histiocyte membrane of the white hyacinth bean is damaged so that the permeability of the histiocyte is increased to quicken the combination of starch contained in the white hyacinth bean with an enzyme. During the low-temperature storage period of the white hyacinth bean, starch and amylase change, the starch in the white hyacinth bean is converted into maltose and glucose, and the sugar content in the white hyacinth bean is promoted to be increased. The white hyacinth bean has the functions of tonifying the spleen, regulating the middle warmer, resolving summer heat and dissipating dampness. The preserved white hyacinth bean is made by using the cryogenic treatment, low-temperature saccharification and vacuum impregnation technologies, so that the preserved white hyacinth bean becomes a functional health-care food convenient to carry, easy to eat and beneficial to store, and the preserved white hyacinth bean has delicious taste, not only is nutritious but also can promote human health.
Description
[0001] technical field [0002] The invention relates to the processing of candied food, in particular to a method for making candied fruit by using white lentils, a traditional Chinese medicine, and belongs to the technical field of food processing. Background technique [0003] White lentils, the mature white seeds of dicotyledonous leguminous lentils, mild in nature, sweet in taste, and return to the spleen and stomach meridians. It has the effects of nourishing the spleen and harmonizing the middle, eliminating dampness and cooling off heat, clearing the liver and improving eyesight. White lentils contain protein, sucrose, glucose, maltose, stachyose, raffinose, galactose, fructose, starch, tyrosinase, L-picolic acid, plant lectin, etc. [0004] White lentils have high nutritional value, higher mineral and vitamin content than most root vegetables and melon vegetables, and the taste is fresh and delicious. According to the "Food Composition Table" compiled by the Insti...
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