Unlock instant, AI-driven research and patent intelligence for your innovation.
Calcium-replenishing composite Chinese chestnut jam
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A compound technology of chestnut and jam, applied in application, food preparation, food science, etc., to achieve good health effects, facilitate digestion and absorption, and simple brewing process
Inactive Publication Date: 2015-06-03
QINGDAO ZHONGTIAN XINDA BIOTECH R & D
View PDF0 Cites 2 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
Chestnut itself contains a variety of amino acids, organic substances and vitamins that are beneficial to the human body, but as of today, there are few products that contain calcium and other trace ingredients in chestnut jam. Therefore, how to produce a calcium-supplementing compound chestnut jam to improve the flavor At the same time, it has the effect of calcium supplementation and has important practical significance
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0012] A kind of calcium-enriching compound chestnut jam is characterized in that, each component of raw material is composed as follows according to parts by weight:
[0013] 60 parts of steamed grain slurry, 16 parts of shrimp shell powder, 20 parts of shiitake mushrooms, 5 parts of sesame seeds, 13 parts of glutinous rice flour, 25 parts of wine, 4 parts of rice dates, 2 parts of bellflower, 3 parts of longan, 2 parts of mango, 3 parts of yam polysaccharide , 2 parts of salt, 3 parts of amaranth seeds.
[0014] Further, the cooked grain slurry is mixed with chestnut kernels, peanuts and soybeans at a weight ratio of 2:1:3, stir-fried at a controlled temperature of 86°C for 24 minutes, put into a pressure cooker, add 1.5 times of water, and cook for 30 minutes.
[0015] Further, the wine is mixed with grape juice and rock sugar at a weight ratio of 10:3, and sealed for 15 days.
Embodiment 2
[0017] A kind of calcium-enriching compound chestnut jam is characterized in that, each component of raw material is composed as follows according to parts by weight:
[0018] 65 parts of steamed grain slurry, 17 parts of shrimp shell powder, 25 parts of shiitake mushrooms, 6 parts of sesame seeds, 14 parts of glutinous rice flour, 30 parts of wine, 5 parts of rice dates, 3 parts of bellflower, 4 parts of longan, 3 parts of mango, 5 parts of yam polysaccharide , 3 parts of salt, 4 parts of amaranth seeds.
[0019] Further, the cooked grain slurry is mixed with chestnut kernels, peanuts and soybeans at a weight ratio of 2:1:3, stir-fried at a controlled temperature of 88°C for 22 minutes, put into a pressure cooker, add 1.5 times of water, and cook for 35 minutes.
[0020] Further, the wine is mixed with grape juice and rock sugar at a weight ratio of 10:3, and sealed for 16 days.
Embodiment 3
[0022] A kind of calcium-enriching compound chestnut jam is characterized in that, each component of raw material is composed as follows according to parts by weight:
[0023] 70 parts of steamed grain slurry, 18 parts of shrimp shell powder, 30 parts of shiitake mushroom, 7 parts of sesame, 15 parts of glutinous rice flour, 35 parts of wine, 6 parts of rice jujube, 4 parts of bellflower, 5 parts of longan, 4 parts of mango, 6 parts of yam polysaccharide , 4 parts of salt, 5 parts of amaranth seeds.
[0024] Further, the cooked grain slurry is mixed with chestnut kernels, peanuts and soybeans at a weight ratio of 2:1:3, stir-fried at a controlled temperature of 90°C for 20 minutes, put into a pressure cooker, add 1.5 times of water, and cook for 40 minutes.
[0025] Further, the wine is mixed with grape juice and rock sugar at a weight ratio of 10:3, and sealed for 18 days.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
PUM
Login to View More
Abstract
The invention discloses calcium-replenishing composite Chinese chestnut jam. The calcium-replenishing composite Chinese chestnut jam comprises the following components in parts by weight: 60-70 parts of steamed cereal paste, 16-18 parts of shrimp shell meal, 20-30 parts of shii-take, 5-7 parts of sesame, 13-15 parts of sticky rice flour, 25-35 parts of grape wine, 4-6 parts of rice date, 2-4 parts of platycodon grandiflorum, 3-5 parts of longan, 2-4 parts of mango, 3-6 parts of Chinese yam polysaccharide, 2-4 parts of salt and 3-5 parts of amaranth seed. By adopting the steamed cereal paste and the shii-take as main raw materials, the calcium-replenishing composite Chinese chestnut jam is beneficial for replenishing nutritional components such as protein, amino acids and vitamins of the human body; the shii-take has the effects of improving the smooth taste; the shrimp shell meal has the effect of replenishing the calcium element required by the human body; the brewing process of the grape wine is simple; by the synergistic effect of components such as the grape wine, the rice date and the longan, the calcium-replenishing composite Chinese chestnut jam is relatively good in health effect and also has the fragrance of fruits; the Chinese yam polysaccharide is used for replacing a common sweetening agent, so the calcium-replenishing composite Chinese chestnut jam is beneficial for digestion and absorption of the human body and suitable for people of various ages to eat.
Description
technical field [0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to a calcium-supplementing compound chestnut jam. Background technique [0002] Chestnut is sweet and fragrant, containing 51-60% starch, 5.7-10.7% protein, 2-7.4% fat, sugar, starch, crude fiber, carotene, vitamins A, B, C and calcium, phosphorus, Potassium and other minerals can provide up to 98% of the nutrients absorbed and utilized by the human body. It belongs to the first-class fruit that invigorates the stomach, invigorates the kidney, and prolongs life. It can be processed into dried chestnuts, chestnut powder, chestnut sauce, chestnut pulp, cakes, canned food, etc. Chestnut soup is a nutritious candy suitable for all ages. With the improvement of living standards, people's requirements for food are also getting higher and higher. Not only the food is required to be complete in color, fragrance and taste, but also to be rich in nutriti...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to View More 
Login to View More