Egg yolk and agaric nutritious beverage and preparation method thereof

A fungus, egg yolk technology, applied in food preparation, bacteria used in food preparation, food ingredients containing natural extracts, etc. and arterial blood vessels, enhance memory, nutritional balance and perfect effect

Inactive Publication Date: 2014-04-16
WUHU JIACHENG ELECTRONICS TECH
View PDF5 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are few types of beverages related to fungus sold in the market, and most of them do not have health care functions, which can no longer meet the growing needs of consumers.

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

[0017] A kind of egg yolk fungus nutritional beverage is characterized in that it is made of the following raw materials in parts by weight (kg):

[0018] 33 fungus, 6 pomegranate leaves, 5 acacia peel, 7 cucumber seeds, 5 orange red, 5 mulberry seeds, 3 samphire seeds, 1 frozen green thorn, 2 white pepper powder, 5 longan meat, 4 tofu, 1 cashew nut, 3 clam meat , yellow peach grain 4, cowpea juice 26, puffed oat powder 5, egg yolk 4, lactic acid bacteria 0.3, nutrition and health care solution 6;

[0019] The nutritional additive is made of the following raw materials in parts by weight (kg): 0.8 bamboo head grass, 1.2 banyan whiskers, 1.4 rehmannia glutinosa leaves, 0.9 Gorgon fruit, 1.3 Jiaogulan, 20 cabbage juice, 5 dragon fruit, 1.5 honey, and 0.1 barley oil;

[0020] The preparation method is as follows: (1) mix bamboo head grass, banyan beard, rehmannia glutinosa leaves, Gorgon fruit and Gynostemma pentaphyllum, seal and soak in cabbage juice for 7-8 hours, fil...

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

No PUM Login to view more

Abstract

The invention relates to an egg yolk and agaric nutritious beverage and a preparation method thereof. The egg yolk and agaric nutritious beverage is characterized by being prepared from the following raw materials in parts by weight: 30 to 33 of agaric, 4 to 6 of pomegranate leaf, 4 to 5 of cortex albizziae, 6 to 7 of cucumber seed, 4 to 5 of red tangerine peel, 4 to 5 of mulberry, 2 to 3 of samphire, 1 to 2 of lokao buckthorn leaf and root-bark, 1 to 2 of white pepper powder, 4 to 5 of cassia pulp, 3 to 4 of bean curd, 1 to 2 of anacardium occidentale, 2 to 3 of boiled clam meat, 3 to 4 of yellow peach grains, 24 to 26 of cowpea juice, 4 to 5 of puffing oat powder, 4 to 5 of egg yolk, 0.2 to 0.3 of lactobacillus and 4 to 6 of nutritious health care liquid. The egg yolk and agaric nutritious beverage has delicate and smooth taste, fragrant flavor and balanced and perfect nutrition. Moreover, the egg yolk and agaric nutritious beverage also comprises various herb ingredients and can achieve effects of nourishing yin and supplementing blood, strengthening spleen and lubricating intestines and calming the liver and reducing the blood pressure when being eaten usually.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to an egg yolk fungus nutritional drink and a preparation method thereof. Background technique [0002] Fungus is a kind of fungus, which is delicious and nutritious, rich in protein, fat, polysaccharide, vitamins and trace elements. There are few varieties of beverage tastes related to fungus sold in the market, and most of them do not have health care functions, which can not meet the growing needs of consumers. Contents of the invention [0003] The object of the present invention is to provide an egg yolk fungus nutritional beverage and a preparation method thereof, which has the characteristics of unique flavor and rich nutrition. [0004] The technical scheme adopted in the present invention is: [0005] A kind of egg yolk fungus nutritional beverage is characterized in that it is made from the following raw materials in parts by weight: [0006] Fungus 30-33, p...

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
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/28A23L1/32A23L1/30A23L31/00A23L33/10A23L33/105
CPCA23L2/02A23L2/52A23L2/72A23L2/84A23L33/10A23L33/105A23V2002/00A23V2400/11A23V2200/30A23V2200/326A23V2250/2042A23V2250/2044A23V2250/208A23V2250/21A23V2300/14
Inventor 朱剑秋
Owner WUHU JIACHENG ELECTRONICS TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap