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Fungus tea jujube haw jelly and production method thereof

A technology of hawthorn cake and red dates, applied in bacteria, fungi, food preparation and other directions, can solve the problems of rare and unreported health food, and achieve the effects of improving human immunity, promoting metabolism, unique taste and flavor

Inactive Publication Date: 2014-05-21
LIAOCHENG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, health food developed around kombucha is rare, and health food combining kombucha, red dates, and hawthorn has never been reported.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Example 1 Method for making fungus tea red date haw cake

[0031] (1) Choose red dates and hawthorns separately, wash the red dates first, pour them into the pot, put an appropriate amount of water to boil, pour out the rotten red dates, and remove the core; then wash the hawthorn, remove the core, and remove the stem. Add water and beat into a homogenate, and set aside; the material mass ratio is: red dates: hawthorn: water: sugar = 6: 5: 2: 6, where sugar is added after the kombucha bacteria liquid is added.

[0032] (2) Add the Kombucha bacteria liquid, the inoculum amount is 10%, stir evenly and place it in a 30℃ thermostat for 24 hours, until a lot of bubbles are produced in the homogenate;

[0033] (3) Pour into a pot over low heat and concentrate until it is reddish brown. Add glucose to it and stir constantly during this process, until the red dates and hawthorn are flakes;

[0034] (4) Pour it into a clean flat plate or a shaped container, and wait for it to cool into ...

Embodiment 2

[0035] Example 2 Method for making fungus tea red date haw cake

[0036] (1) Choose red dates and hawthorns separately, wash the red dates first, pour them into the pot, put in an appropriate amount of water to boil, pour out the rotten red dates, and remove the core; wash the hawthorn, remove the core, remove the stem, and add water And beat into a homogenate, set aside; the material ratio is: red dates: hawthorn: water: sugar = 5:4:2:5, wherein the sugar is added after the kombucha bacteria liquid is added.

[0037] (2) Add the kombucha bacteria liquid, the inoculum amount is 8%, stir well and place it in a 35℃ thermostat for 24 hours, until a lot of bubbles are produced in the homogenate;

[0038] (3) Pour into a pot over low heat and concentrate until it is reddish brown. In this process, add soft white sugar and stir constantly, cook until the red dates and hawthorn are flakes;

[0039] (4) Pour it into a clean flat plate or a shaped container, and wait for it to cool into a sol...

Embodiment 3

[0040] Example 3 Method for making fungus tea red date haw cake

[0041] (1) Choose red dates and hawthorns separately, wash the red dates first, pour them into the pot, put in an appropriate amount of water to boil, pour out the rotten red dates, and remove the core; wash the hawthorn, remove the core, remove the stem, and add water And beat into a homogenate, set aside; the material ratio is: red dates: hawthorn: water: sugar=7:6:3:8, and the sugar is added after the kombucha bacteria liquid is added.

[0042] (2) Add kombucha bacteria liquid, the inoculum amount is 12%, stir well and place it in a 30℃ thermostat for 18 hours, until a lot of bubbles are produced in the homogenate;

[0043] (3) Pour into a pot over low heat and concentrate until it is reddish brown. In this process, add sucrose and stir constantly until the red dates and hawthorn are flakes;

[0044] (4) Pour it into a clean flat plate or a shaped container, and wait for it to cool into a solid. It can be stored at ...

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PUM

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Abstract

The invention discloses fungus tea jujube haw jelly and a production method thereof. The fungus tea jujube haw jelly is prepared from jujubes, haw, sugar and tea fungus liquid. The quality ratio of the jujubes to the haw to water to the sugar is (4-8): (3-7): (1-3): (2-8), and the addition volume of the tea fungus liquid is 8 to 12 percent. The fungus tea jujube haw jelly with a healthcare function is unique in taste and flavor, integrates the advantages of tea fungus, jujubes and haw and has functions of lowering the blood pressure, reducing the blood fat, tonifying the spleen, nourishing the stomach, supplementing the blood, promoting the circulation of qi, promoting the metabolism, improving the immunity of a human body and the like.

Description

technical field [0001] The invention belongs to health food, and in particular relates to a fungus tea red date and hawthorn cake and a preparation method thereof. Background technique [0002] Kombucha is an acidic beverage fermented by sugar tea water inoculated with Kombucha mother. Its entity is a symbiotic complex composed of yeast, acetic acid bacteria and lactic acid bacteria. Regular drinking can prevent and treat gastrointestinal diseases, high blood pressure, arteriosclerosis, coronary heart disease, etc. It is a pure natural health drink. Kombucha color, taste slightly like lemon tea and sour plum soup, shaped like jellyfish. Including aerobic membrane acetic acid bacteria, facultative anaerobic yeast, and anaerobic lactic acid bacteria, they are interdependent and mutually restricted in the solution made of sugar and tea juice, and symbiotic fermentation. The acetic acid bacteria in the strain are mainly membranous acetic acid bacteria and glucose acetic acid b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/30C12N1/20C12N1/16A23L33/10
CPCA23G3/48A23L19/09A23L33/135A23L33/14A23V2002/00A23V2200/326A23V2200/3262A23V2200/30A23V2200/3202A23V2200/324A23V2250/76
Inventor 张秀芝李洪霞
Owner LIAOCHENG UNIV
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