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Anti-inflammation and immunity-enhancing mung bean alcohol-effect-dispelling nutritional jelly and preparation method thereof

A technology for enhancing immunity and mung bean, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of low content of functional substances, turbidity and easy precipitation, short shelf life, etc., and achieve smooth taste. , uniform texture, smooth taste effect

Inactive Publication Date: 2016-09-21
ANHUI JIASHILE FOOD PROCESSING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most mung bean functional beverages on the market have problems such as low content of functional substances, turbidity and easy precipitation, short shelf life, poor color and taste. To carry out research and develop a high-efficiency mung bean functional food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] An anti-inflammatory and immune-enhancing mung bean hangover nutritional jelly is composed of the following raw materials in parts by weight:

[0018] Mung bean 300, malt extract 30, grass fruit 15, peach gum 20, fermented watermelon juice 50, kudzu root 10, big green leaf 8, buckwheat 30, lotus seeds stuffed with vinegar 30, bellflower extract 20, artemisia annua powder 20, maltose 20, Edible pectin 25, jujube skin powder 20, rice wine 20, wolfberry 10.

[0019] The anti-inflammatory mung bean sobering nutritional jelly for enhancing immunity is made by the following steps:

[0020] 1) Clean the mung beans, add Caoguo, kudzu root, big green leaves, buckwheat, wolfberry and 12 times the amount of water, heat to 50°C, stop heating, soak for 30 minutes, then boil until boiling, turn to low heat, and last for 20 minutes Minutes to fully cook the mung beans, filter out the mung bean skin and refrigerate at 2°C, filter the remaining soup through gauze to remove impurities, ...

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Abstract

The invention discloses anti-inflammation and immunity-enhancing mung bean alcohol-effect-dispelling nutritional jelly and a preparation method thereof. The nutritional jelly is composed of the raw materials including, by weight, 300-320 parts of mung beans, 30-35 parts of malt extract liquid, 15-17 parts of amomum tsao-ko, 20-23 parts of peach gum, 50-60 parts of fermented watermelon juice, 10-12 parts of kudzu roots, 8-9 parts of folium isatidis, 30-35 parts of buckwheat, 30-35 parts of vinegar-brewed lotus seeds, 20-23 parts of extract liquid of platycodon grandiflorum, 20-23 parts of artemisia carvifolia powder, 20-23 parts of maltose, 25-30 parts of edible pectin, 20-23 parts of jujube peel powder, 20-23 parts of rice wine, and 10-12 parts of fructus lycii. The nutritional jelly has abundant nutrients, smooth mouth feel and uniform texture. The effective components of the nutritional jelly have the effects of resisting inflammation, dispelling alcohol effect, clearing fire and enhancing immunity.

Description

technical field [0001] The invention relates to the technical field of mung bean food, in particular to an anti-inflammation-enhancing immune mung bean hangover nutritional jelly and a preparation method thereof. Background technique [0002] Mung bean is the seed of a year-round herbaceous plant in the leguminous family, which is both food and medicine. Since ancient times, people have had the habit of making mung bean soup to prevent heatstroke and cool down. Mung bean soup not only cools and quenches thirst, but also has the effect of clearing heat and detoxifying. Mung bean has high protein content, contains 8 essential amino acids needed by the human body, and is rich in selenium and vitamins E et al. In addition, mung beans can promote urination and sodium excretion, and have a diuretic effect. Mung beans also contain phytosterols similar to cholesterol, which can reduce the intestinal absorption of cholesterol, and can promote cholesterol dissimilation and prevent ch...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L33/00A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/324A23V2250/21
Inventor 朱敏
Owner ANHUI JIASHILE FOOD PROCESSING
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