Flower crisp and preparation method thereof

A flower and chip technology, applied in the field of flower chips and its preparation, can solve the problems of randomness and convenience, and achieve the effects of mature technology, easy control, avoiding loss, and facilitating distribution and absorption

Inactive Publication Date: 2013-12-25
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet these products are all because of season, regional environment, the limitation of source of goods channel can not be popularized and applied, be difficult to provide edible arbitrariness and convenience to most people,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033]Select lilies that are free from mildew and rot, remove residual branches, miscellaneous leaves and other foreign objects, wash with clean water to remove surface dust and impurities, remove and drain the water, put them in boiling water for 30 seconds, then remove and drain the water, Submerged in a mixed aqueous solution containing 0.5% citric acid and 0.2% sodium bisulfite by weight, soaked at room temperature for 1 hour, then rinsed with pure water, fished into a bamboo sieve to drain, and placed in a dryer Use 45 ℃ low-temperature hot air to dry for 20 hours, make the water content less than 3%, and use ultra-fine pulverization equipment to pulverize into 1800-2000 mesh ultrafine powder to obtain lily pollen; weigh 5 kg of lily pollen, 10 kg of xylitol, sweeten 80 kg of corn flour, 4.948 kg of citric acid, 0.002 kg of nicotinamide, and 0.05 kg of vitamin C are mixed evenly, pressed and formed by tableting equipment, placed in an oven, dried with low-temperature hot a...

Embodiment 2

[0035] Select pomegranate flowers that are free from mildew and rot, remove residual branches, miscellaneous leaves and other foreign objects, wash with clean water to remove surface dust and impurities, remove and drain the water, put them in boiling water for 50 seconds, then remove and drain the water, Submerged in a mixed aqueous solution containing 0.5% citric acid and 0.2% sodium bisulfite by weight, soaked at room temperature for 1 hour, then rinsed with pure water, fished into a bamboo sieve to drain, and placed in a dryer Use 45 ℃ low-temperature hot air to dry for 20 hours, so that the water content is less than 3%, and use ultra-fine pulverization equipment to pulverize into 1800-2000 mesh ultrafine powder to obtain pomegranate pollen; weigh 10 kg of pomegranate pollen, 10 kg of xylitol, sweet 78 kg of corn flour, 1.974 kg of citric acid, 0.001 kg of nicotinamide, and 0.025 kg of vitamin C are mixed evenly, pressed and formed by tableting equipment, placed in an oven...

Embodiment 3

[0037] Select tulip flowers without mildew and rot, remove residual branches, miscellaneous leaves and other foreign objects, wash with clean water to remove surface dust and impurities, remove and drain the water, put them in boiling water for 30 seconds, then remove and drain the water, Submerged in a mixed aqueous solution containing 0.5% citric acid and 0.2% sodium bisulfite by weight, soaked at room temperature for 1 hour, then rinsed with pure water, fished into a bamboo sieve to drain, and placed in a dryer Use 45 ℃ low-temperature hot air to dry for 20 hours, so that the water content is less than 3%, and use ultra-fine pulverization equipment to pulverize into 1800-2000 mesh ultrafine powder to obtain tulip pollen; weigh 25 kg of tulip pollen, 22 kg of xylitol, sweet 50 kg of corn flour, 2.9635 kg of citric acid, 0.0015 kg of nicotinamide, and 0.035 kg of vitamin C are mixed evenly, pressed and formed by tableting equipment, placed in an oven, dried with low-temperatur...

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PUM

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Abstract

The invention relates to a flower crisp and a preparation method thereof. The flower crisp is prepared by the following components by weight percentage through mixing, forming and drying: 5-50% of flower powder, 10-30% of xylitol, 20-80% of sweet corn powder, 0.5-5% of citric acid, 0.001-0.002% of nicotinamide and 0.025-0.05% of vitamin C. The flower crisp prepared by the method reserves beneficial nutritional ingredients and a health care effect of a flower to the greatest extent, has a full-bodied natural flavor and a particular flower taste, is sour, sweet, fragrant, crisp and tasty, and improves the food preference of people. The flower crisp is simple in preparation technology; healthy leisure food can be provided for the people; and a new variety is added for developing flower food.

Description

technical field [0001] The invention belongs to the field of natural flower food or health food processing, and in particular relates to a flower chip and a preparation method thereof. Background technique [0002] The nutrition and special nutritional value of flowers are more and more valued by people, and they are one of the main sources of human vitamins, minerals, organic acids and aromatic substances. Flower food not only maintains the characteristics of food, but also facilitates the digestion of food. Flowers also contain various aromatic oils and organic acids, which improve the flavor of the product after being processed into food. Due to the various volatile aromatic substances contained in flowers, various special flavors are produced, thereby enhancing people's desire to eat flower food. Flower food not only has a unique flavor, but also the nutrients contained in it are further developed after processing, making the nutrients more abundant. The special substan...

Claims

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Application Information

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IPC IPC(8): A23L1/09A23P1/02A23L33/00A23L33/125A23P10/28
Inventor 张志年其他发明人请求不公开姓名
Owner 徐州绿之野生物食品有限公司
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