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Mango sago cream

A technology of sago dew and mango, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food preparation, etc., can solve the problems of not meeting the high standard requirements of beverages, and achieve increased dietary fiber content, simple and environmentally friendly processes, The effect of promoting blood circulation

Inactive Publication Date: 2014-12-10
ANHUI FUNAN CHANGHUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards, the food and beverage industry is also undergoing changes. Beverages have made great breakthroughs in taste and product categories, but few foods have special effects, which are increasingly unable to satisfy people's expectations. Beverages require high standards, and the beverage industry needs to innovate and develop in response to the development of the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A mango sago dew, made of the following raw materials in parts by weight (Kg): 100 mangoes, 40 sago, 20 red beans, 20 oats, 200 coconut milk, 200 yogurt, 5 aloe vera, 4 salvia miltiorrhiza, 4 chuanxiong, 4 Panax notoginseng , Isatidis 5, Patrinia 4, Tribulus terrestris 5, Fo Tan mother 2, corn black mold powder 2, food additive 8, appropriate amount of water:

[0016] The food additive is made from the following raw materials in parts by weight (Kg): corn black mold powder 8, spirulina 5, pagoda japonica 5, water chestnut 30, bamboo fungus 30, water chestnut stem 4, honey 50, rice wine 60, and an appropriate amount of water;

[0017] The preparation method of the food additive: (1) extracting corn black mold powder, spirulina and Sophora japonica with 5 times the amount of water to obtain the extract for subsequent use;

[0018] (2) After shelling the water chestnut, put it into the pot together with the bamboo fungus, add rice wine and honey, after heating and cooking,...

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PUM

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Abstract

Mango sago cream is provided. The mango sago cream is prepared from following raw materials by weight: 100-120 parts of mango, 40-50 parts of sago, 20-30 parts of red bean, 20-30 parts of oat, 200-220 parts of coconut milk, 200-220 parts of sour milk, 5-7 parts of aloe, 4-6 parts of red sage root, 4-6 parts of ligusticum wallichii, 4-6 parts of pseudo-ginseng, and the like. The invention discloses the mango sago cream and a preparing process thereof. The process is simple and environmental friendly. During the preparation process, the sago, the red bean and the oat are added, so that the mango sago cream has functions of enriching the blood and tonifying qi, and the content of dietary fiber in the mango sago cream is increased. Addition of extraction liquids of the aloe, the ligusticum wallichii, the pseudo-ginseng, isatis root, patrinia herb, and the like has certain functions of clearing heat and toxic materials, promoting blood circulation, promoting urination, and the like.

Description

technical field [0001] The invention mainly relates to the technical field of beverages and preparation thereof, in particular to a mango sago dew. Background technique [0002] With the improvement of people's living standards, the food and beverage industry is also undergoing changes. Beverages have made great breakthroughs in taste and product categories, but few foods have special effects, which are increasingly unable to satisfy people's expectations. Beverages require high standards, and the beverage industry needs to innovate and develop in response to the development of the market. Contents of the invention [0003] In order to make up for the defects of the prior art, the present invention provides a mango sago dew and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: a mango sago dew, made of the following raw materials in parts by weight: mango 100-120, sago 40-50, red beans 20-30, oats 20-30, co...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L1/30A23L1/308A23L33/10A23L33/105A23L33/21
CPCA23L2/02A23L2/52A23L33/10A23L33/105A23L33/21A23V2002/00A23V2200/30A23V2250/21
Inventor 李峰
Owner ANHUI FUNAN CHANGHUI FOOD
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