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Jujube seed and longan congee

A technology of longan and jujube kernel, which is applied in application, food preparation, food science, etc., can solve the problems of long-term, no health care effect, inconvenient eating, etc., and achieve the effect of rich nutrition

Inactive Publication Date: 2015-12-23
张爱丽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it takes a long time to cook porridge, which brings inconvenience to people's eating.
At present, there are few types of porridge on the market, and a variety of flavors and additives are usually added to obtain a good taste. Long-term consumption not only has no health care effect, but also poses a threat to health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A jujube kernel and longan porridge, calculated in parts by weight, comprising the following raw materials:

[0019] 30-40 parts of brown rice, 20-30 parts of japonica rice, 20-30 parts of jujube seed, 20-30 parts of longan, 8-12 parts of pineapple, 20-30 parts of glutinous rice, 8-12 parts of pumpkin seed kernel, 8- 12 servings.

Embodiment 2

[0021] A kind of jujube kernel and longan porridge according to the first embodiment, calculated according to parts by weight, includes the following raw materials:

[0022] 30 parts of brown rice, 20 parts of japonica rice, 20 parts of jujube seed, 20 parts of longan, 8 parts of pineapple, 20 parts of glutinous rice, 8 parts of pumpkin seed kernel, and 8 parts of xylitol.

Embodiment 3

[0024] A kind of jujube kernel and longan porridge according to the first embodiment, calculated according to parts by weight, includes the following raw materials:

[0025] 35 parts of brown rice, 25 parts of japonica rice, 25 parts of jujube seed, 25 parts of longan, 10 parts of pineapple, 25 parts of glutinous rice, 10 parts of pumpkin seed kernel, and 10 parts of xylitol.

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PUM

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Abstract

The invention discloses jujube seed and longan congee. The congee is prepared from, by weight, 30-40 parts of brown rice, 20-30 parts of polished round-grained rice, 20-30 parts of wild jujube seeds, 20-30 parts of longan, 8-12 parts of pineapples, 20-30 parts of glutinous rice, 8-12 parts of pumpkin seed kernels and 8-12 parts of xylitol. The congee is of faint scent, agreeable to taste and rich in nutrition and melts in the mouth.

Description

technical field [0001] The invention relates to health food, in particular to a jujube kernel and longan porridge. Background technique [0002] Congee is a kind of traditional delicacy in my country, because it is easy to digest and draws various materials, occupies an important position on people's table always. But it takes a long time to cook porridge, which brings inconvenience to people's eating. At present, there are few types of porridge on the market, and various essences and additives are usually added to obtain a good taste. Long-term consumption not only has no health care effect, but also poses a threat to health. Contents of the invention [0003] The invention provides jujube kernel and longan porridge, which is fragrant and palatable, rich in nutrition and melts in the mouth. [0004] To achieve the above object, the present invention provides the following technical solutions: [0005] A jujube kernel and longan porridge, calculated in parts by weight, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/29
Inventor 张爱丽
Owner 张爱丽