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A kind of blueberry jujube soup and its processing method

A processing method and technology of red dates, which are applied in the directions of food ingredients as taste modifiers, food ingredients as odor modifiers, and functions of food ingredients, etc., can solve problems such as difficulty in storage, and achieve the effects of enhancing health care efficacy and unique flavor.

Inactive Publication Date: 2016-03-09
ANHUI JINYING AGRI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, due to the berry type of blueberry fruit, the fruit is thin, juicy and has high water content, so it is difficult to store

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0022] A kind of blueberry jujube flower soup is made up of the raw material of following weight (gram):

[0023] 30 blueberries, 20 red dates, 10 water chestnuts, 50 pumpkins, 15 chia seeds, 12 winter melon kernels, 10 hibiscus petals, 8 peach petals, 2 chamomile, 2 prickly pear leaves, 2 golden cherry seeds, 2 stephen vines, 2 strawberry leaves, food 10 additives, 20 rice wine, appropriate amount of water;

[0024] The food additive is made of the following raw materials by weight (grams): 28 oilsand beans, 14 southern jujubes, 10 spinach, 6 Maoyan berries, 5 lotus nelumbines, 5 viburnums, 10 evening primrose seed powder, 10 pigs Skin jelly 15, red wine 25, lemon juice 4, salt 4;

[0025] The preparation method of the food additive is as follows: mix Maoyan berry, lotus root, and viburnum, add water and decoct twice, each time the amount of water added is 5 times the weight of the mixture, filter to remove slag, combine the filtrate, add impurity-removing washing Simmer th...

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PUM

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Abstract

The invention discloses a blueberry and red date-containing thick soup and a processing method thereof. The thick soup comprises, by weight, 20-30 parts of blueberry, 10-20 parts of red date, 8-10 parts of water chestnut, 30-50 parts of pumpkin, 8-15 parts of chia seed, 10-15 parts of wax gourd seed, 8-12 parts of shrub althea flower petal, 5-8 parts of peach blossom petal, 2-3 parts of Matricaria recutita, 1-2 parts of roxburgh rose leaf, 1-3 parts of Fructus Rosae Laevigatae, 1-2 parts of Stephania japonica, 2-3 parts of strawberry leaf, 5-10 parts of a food additive, 10-20 parts of rice wine and a proper amount of water. The blueberry and red date-containing thick soup has sweet, smooth and tasty mouthfeel, fuses the delicate aroma and the flower fragrance, has unique flavor, can be easily digested and absorbed by human bodies, and is suitable for being eaten by people of all ages and both sexes in all seasons; and the addition of many traditional Chinese medicinal components enhances the health care efficacy, and makes the thick soup have heat clearing, detoxifying, food digesting, stomach strengthening, tranquillizing, refreshing, blood circulation invigorating, blood enriching, face beautifying, skin moistening, yin nourishing and lung moistening effects and beneficial for the health of human bodies.

Description

technical field [0001] The invention relates to a blueberry jujube flower soup and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] Blueberry is rich in nutrients such as protein, dietary fiber, fat, vitamins, etc. It has a sweet and sour taste, unique flavor, and rich nutrition. It is known as the "King of Berries"; The effect of memory and improving human immunity, which integrates nutrition and health care, is very popular among consumers. [0003] However, because the blueberry fruit is a berry type, the fruit skin is thin, juicy, and has high water content, so it is difficult to store. In order to enrich the edible range of blueberries and expand the blueberry market, a nutritious blueberry food with good health functions is provided, and a simple and easy processing technology is provided to fully utilize the nutritional value of blueberries to meet people's nutritional and health needs for food. Content...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L21/10A23L33/00A23L19/00
CPCA23L19/09A23L33/10A23L33/105A23V2002/00A23V2200/14A23V2200/15A23V2200/32A23V2200/318A23V2200/30A23V2250/21
Inventor 田益坤
Owner ANHUI JINYING AGRI TECH
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