Blood-pressure-reducing pawpaw can and production method of blood-pressure-reducing pawpaw can

A technology for lowering blood pressure and papaya, applied in food preservation, fruit and vegetable preservation, food science and other directions, can solve the problems of high sugar content, low nutritional value, unsuitable for the elderly and diabetic patients, etc., and achieves diverse nutritional components. Effect

Inactive Publication Date: 2013-09-18
孙学舟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many kinds of canned food sold in the market, most of which are made of additives such as fresh fruits and vegetables, sweeteners, and food colorings. They have high sugar content, low nutritional value, and a small range of consumer groups. They are not suitable for the elderly and diabetics. , and the added food coloring is industrially synthesized, long-term consumption will endanger health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of canned papaya for lowering blood pressure, it is made up of the raw material of following parts by weight (kg):

[0017] Papaya 90, red bean powder 7, shiitake mushroom 6, woody fragrance 2, poria cocos 1, kudzu root 5, cinnamon 3, angelica dahurica 3, eucommia leaf 2, sunflower disc 3, cassia seed 3, epimedium 2, cress 5, rush 2, cherry 30. Appropriate amount of water.

[0018] A preparation method of canned papaya for lowering blood pressure, comprising the following steps:

[0019] (1) Add the above-mentioned shiitake mushrooms with 2% salt, put them in the pot, stir-fry for 3 minutes, and grind them into powder after discharging;

[0020] (2) Heat and boil 40% sugar water, wash and slice the papaya, add it, keep warm for 10 minutes, take it out, mix in red bean powder and the above mushroom powder, let it dry naturally, put it in a steam pot, add 30% olives Oil, heated under steam at a temperature of 90°C for 15 minutes, taken out and baked in an oven un...

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PUM

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Abstract

The invention discloses a blood-pressure-reducing pawpaw can and a production method of the blood-pressure-reducing pawpaw can. The blood-pressure-reducing pawpaw can comprises the following raw materials in parts by weight: 86-90 parts of pawpaw, 6-7 parts of tremella powder, 2-3 parts of fresh ginger, 1-2 parts of sealwort, 1-2 parts of roselle, 1-2 parts of hollyhock root, 2-4 parts of sauropus rostratus miq, 1-3 parts of loofah sponge, 2-3 parts of pawpaw leaves, 1-3 parts of sunflower disc, 1-2 parts of seville orange flowers, 2-3 parts of immature bitter orange, 1-2 parts of salvia miltiorrhiza, 24-30 parts of apples and a proper amount of water. The can produced by the method uses fermented liquid of the apple and the traditional Chinese medicines as can juice instead of conventional high-sugar water with various additives, so that the flavor of the conventional can is radically changed in taste; the can does not contain any additive such as an edible pigment and is green, safe and diversified in nutrition ingredients; the nutrition components in the can are multiple, the pawpaw in the can has the effects of removing summer heat to quench thirst and moistening lung to arrest cough; the can has the effects of calming liver, harmonizing stomach, resisting bacteria and tumor, reducing blood pressure and the like.

Description

technical field [0001] The invention mainly relates to a canned papaya for lowering blood pressure, which belongs to the field of food. Background technique [0002] With the improvement of people's living standards, people pay more and more attention to the naturalness, nutrition and health of food. Because canned food can be stored for a long time without deterioration, it is widely used in dining tables, travel, travel, field work, etc. Canned food is sought after by consumers because of its sweet taste, fast and convenient. There are many kinds of canned food currently on the market, most of which are made with additives such as fresh fruits and vegetables, sweeteners, and food colorings. They have high sugar content, low nutritional value, and a small range of consumer groups. They are not suitable for the elderly and diabetics. , and the added food coloring is industrially synthesized, and long-term consumption will endanger your health. Contents of the inve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/08A23B7/154
Inventor 孙学舟
Owner 孙学舟
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