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A kind of chrysanthemum and clove mixed spices for food and preparation method thereof

A technology of mixing spices and cloves, applied in food ingredients containing natural extracts, food ingredients as odor modifiers, food science and other directions, can solve problems such as chronic diseases and even cancer, and achieve appetite promotion, long storage time, and good health effects Effect

Inactive Publication Date: 2016-05-25
ANHUI SANHUAN PAPER GRP SPICE SCI & TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if it is a high-molecular organic substance, it will accumulate in a large amount in the body, which will cause many chronic diseases and even cancer in the body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] specific implementation plan

[0018] The present invention will be described in detail below through specific examples.

[0019] A food-use chrysanthemum clove mixed spice, prepared from the following raw materials in parts by weight (kg): Chrysanthemum chrysanthemum 8, clove 3, plantain leaf 2, ghost needle grass 1, coffee bean 2, chlorogenic acid 0.5, gardenia 2 , Cypress leaf 1, coconut milk 3, sodium carboxymethyl cellulose 1, flavor enhancer 0.02;

[0020] The flavoring additive is prepared from the following raw materials in parts by weight (kg): 2 bay leaves, 4 vanilla, 2 lemongrass, 1 verbena, 10 licorice, 3 pandan leaves, 5 roses, 11 orange peels , celery 8; the preparation method is to first wash the orange peel and celery, dry them at a constant temperature at 50°C in an oven for 2 hours, crush them through a 50-100 mesh sieve, wash the remaining ingredients to make a slurry, freeze-dry them, and crush them ; Then mix the two pulverized materials, wet the ...

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PUM

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Abstract

The invention discloses a chrysanthemum and clove mixed spice used for food. The chrysanthemum and clove mixed spice is prepared from the following raw materials by weight: 8-10 parts of chrysanthemum morifolium ramat, 3-4 parts of clove, 2-3 parts of Japanese banana leaves, 1-2 parts of sticktight, 2-3 parts of coffee beans, 0.5-0.8 part of chlorogenic acid, 2-3 parts of cape jasmine, 1-2 parts of cypress leaves, 3-4 parts of coconut milk, 1-2 parts of sodium carboxymethyl cellulose and 0.02-0.04 part of a flavoring additive. The chrysanthemum and clove mixed spice combines natural spice plants reasonably, and is made into a food additive through a special process. The unique fragrance of the clove is mixed with the mellow of the coffee, and the spice has a unique flavor and comfortable taste. By adding the flavoring additive, the fragrance of the food is further increased. The spice can promote appetite of people, has a very good health-care effect, and guarantees healthy diet of people. A process provided by the invention is simple, and cost is low. The spice can be stored for a long time. A preparation process of mixed additive has no pollution. The spice is an ideal food additive, and is suitable for beverages, tea cakes and baked foods.

Description

technical field [0001] The invention relates to a preparation method of spices, in particular to a food-used chrysanthemum clove mixed spice and a preparation method thereof. Background technique [0002] Food additives refer to a class of chemical synthesis or natural substances used to improve food quality, prolong food shelf life, facilitate food processing and increase food nutritional content. Food additives have greatly promoted the development of the food industry and are known as the soul of the modern food industry, mainly because it brings many benefits to the food industry. However, if it is a high-molecular organic substance, it will accumulate in the body in large quantities, which will lead to various chronic diseases and even cancer in the body. [0003] Clove can be used to extract aromatic oil, and it is also a nectar source plant, which has the effects of warming the middle, warming the kidney, and reducing adverse reactions. Because of its unique fragran...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/10A23L2/56
CPCA23L2/52A23L27/10A23L27/20A23L33/10A23V2002/00A23V2200/15A23V2250/21
Inventor 华洪生
Owner ANHUI SANHUAN PAPER GRP SPICE SCI & TECH DEV