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Vegetable-taste granule and preparation method thereof

A technology of granular granules and vegetables, applied in the field of granules, can solve problems such as single nutritional structure, and achieve the effect of enriching the taste

Active Publication Date: 2013-09-18
吴永金
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional granule granules mainly focus on improving the taste. Although the ingredients are various, the nutritional structure is single. With the advent of various granule products, a multi-taste, multi-nutritional granule can satisfy people's health care and taste. need

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A vegetable-flavored granular granule, which is composed of the following raw materials in parts by weight (kg):

[0017] Cabbage 40, water celery 30, black fungus 12, purslane 10, kudzu 1, angelica 3, ginseng leaves 4, vitex leaves 2, pear blossoms 2, ginkgo leaves 3, grape leaves 2, pear leaves 2, updograss 2 , 2 wolfberry leaves, 2 sunflower discs, 0.2 citric acid.

[0018] A preparation method of vegetable-flavored granules, comprising the following steps:

[0019] (1) Mix and mince the above-mentioned cabbage, cress, black fungus, and purslane, add 2% white sugar, 2% lactic acid bacteria, and 80% milk, stir well, and put it in a water bath at 50°C to keep warm for 40 Minutes, get material a;

[0020] (2) Grinding the above-mentioned Gelouzi into powder to obtain material b;

[0021] (3) Extract the above-mentioned Angelica dahurica, ginseng leaves, Vitex chrysanthemum leaves, pear blossoms, ginkgo leaves, grape leaves, pear tree leaves, chinensis, wolfberry leav...

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Abstract

The invention discloses a vegetable-taste granule which is prepared from the following raw materials in parts by weight: 30-40 parts of wild cabbage, 20-30 parts of water fennel, 10-12 parts of black fungus, 7-10 parts of purslane, 1-2 parts of caraway, 2-3 parts of radix angelicae, 2-4 parts of ginseng leaves, 1-2 parts of negundo chastetree leaves, 1-2 parts of pear flower, 2-3 parts of ginkgo leaves, 1-2 parts of grape leaves, 1-2 parts of pear leaves, 1-2 parts of common achyranthes herb,1-2 parts of boxthorn leaves, 1-2 parts of sunflower disc and 0.1-0.2 part of citric acid. The vegetable-taste granule prepared from the raw materials contains various health care formulas, and the mouth feel of traditional raw materials is richened by adding lactic acid bacteria and milk into the raw materials and carrying out a thermal reaction; and the purslane in the raw materials contains various nutrition components such as protein, fat, carbohydrate, dietary fiber, calcium, phosphorus, iron, copper, carotene, vitamin B1, vitamin B2, nicotinic acid and vitamin C. The vegetable-taste granule prepared from the raw materials has the effects of relieving internal heat or fever, diminishing inflammation, facilitating urine, diminishing swelling and the like.

Description

technical field [0001] The invention mainly relates to a granule, in particular to a vegetable-flavored granule. Background technique [0002] Traditional granule granules mainly focus on improving the taste. Although the ingredients are various, the nutritional structure is single. With the advent of various granule products, a multi-taste, multi-nutritional granule can satisfy people's health care and taste. need. Contents of the invention [0003] The purpose of the present invention is to provide a vegetable-flavored granular granule. [0004] The present invention is achieved through the following technical solutions: [0005] A vegetable-flavored granular granule, which is composed of the following raw materials in parts by weight: [0006] Cabbage 30-40, water celery 20-30, black fungus 10-12, purslane 7-10, Gelouzi 1-2, Angelica dahurica 2-3, ginseng leaf 2-4, chrysanthemum leaf 1-2, pear blossom 1- 2. 2-3 ginkgo leaves, 1-2 grape leaves, 1-2 pear leave...

Claims

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Application Information

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IPC IPC(8): A23L2/39A23L1/29A23L33/00
Inventor 吴永金
Owner 吴永金
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