Sydney juice containing lily bulbs and ginkgo

A technology of pear juice and ginkgo, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food preparation, etc., to achieve the effect of moisturizing skin, simple and environmentally friendly preparation method, and rich dietary fiber

Inactive Publication Date: 2014-10-08
FUYANG SIJIWANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] People's daily life is inseparable from food and beverages. People's requirements for taste, nutrition and special health care functions are gradually increasing. The types of beverages and foods on the market can no longer meet people's daily needs. Foods and beverages with certain health care are more and more favored by consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] A lily and ginkgo pear juice is prepared from the following raw materials in parts by weight (Kg): 460 pears, 10 lily, 10 ginkgo, 30 kelp, 15 ribs, 40 coriander juice, 5 licorice, 5 chamomile, 4 angelica, 5 motherwort, 5 red Sedum 4, wolfberry 5, Gehua 4, eight-strand rope 2, charcoal mother 2, food additives 8, rock sugar powder 60, appropriate amount of water:

[0017] The food additive is made from the following raw materials in parts by weight (Kg): 50 sweet potatoes, 40 corns, 40 Chinese cabbage, 20 salmon meat, 15 hazelnut kernels, 50 tomato juice, 5 gallbladder, 6 ginseng, 4 cumin seeds, and an appropriate amount of water;

[0018] Preparation method of food additives: (1) After washing and peeling the sweet potatoes, cut them into pieces, put them into a pot together with the washed corn and Chinese cabbage, add an appropriate amount of water, boil them and make a slurry for later use;

[0019] (2) Wash the salmon meat and hazelnut kernels, put them into a pot, ...

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PUM

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Abstract

The invention relates to sydney juice containing lily bulbs and ginkgo seeds. The juice sydney is characterized by being prepared from the following raw materials in parts by weight: 460-470 parts of sydneys, 10-15 parts of lily bulbs, 10-15 parts of ginkgo seeds, 30-35 parts of kelp, 15-20 parts of spare ribs, 40-50 parts of coriander juice, 5-7 parts of licorice roots, 5-6 parts of camomile and the like. The invention discloses the sydney juice containing the lily bulbs and the ginkgo seeds and a preparation technology thereof. The preparation method is simple and environmental friendly. In the process of preparing the sydney juice, the kelp, the spare ribs, the lily bulbs and the like are added, so that the sydney juice is rich in dietary fibers, and has the efficacies of replenishing blood, maintaining beauty, clearing fire and nourishing skin; at the same time, the extracts of the licorice roots, the camomile, angelica dahurica, motherwort and the like are also added, so that the sydney juice has certain efficacies of invigorating spleen and replenishing qi, clearing heats and removing toxicity and eliminating phlegm and relieving cough, and the sydney juice is a healthy beverage.

Description

technical field [0001] The invention mainly relates to the technical field of beverages and preparation thereof, in particular to a lily, ginkgo, and Sydney juice. Background technique [0002] People's daily life is inseparable from food and beverages. People's requirements for their taste, nutrition and special health care functions are gradually increasing. The types of beverages and foods on the market can no longer meet people's daily needs. Certain health-care foods and beverages are increasingly favored by consumers. SUMMARY OF THE INVENTION [0003] In order to make up for the defects of the prior art, the present invention provides a lily ginkgo pear juice and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: a lily and ginkgo pear juice, characterized in that it is made from the following raw materials in parts by weight: pear 460-470, lily 10-15, ginkgo 10-15, kelp 30-35, pork ribs 15-20...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/29A23L33/00
CPCA23L2/02A23L2/52A23L33/00A23V2002/00A23V2200/318A23V2200/30A23V2200/314A23V2250/21
Inventor 刘洪侠
Owner FUYANG SIJIWANG FOOD
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