Spleen-fortifying, qi-moving and heat-clearing mung bean alcohol-effect-dispelling nutritional jelly and preparation method thereof

A technology of invigorating the spleen and promoting qi and mung bean, which is applied to 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 the taste Smooth, crystal-clear color, refreshing taste

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] A nutritional jelly for invigorating the spleen, promoting qi, clearing heat, clearing away heat and sobering up mung bean, which is composed of the following raw materials in parts by weight:

[0018] Mung Bean 500, Malt Extract 30, Tsao Guo 15, Peach Gum 20, Huoxiang 10, Moutan Bark 10, Coconut Oil 5, Candied Hawthorn 20, Pineapple Juice 23, Edible Gelatin 20, Jujube Honey 20, Sake 15, Shrimp Glue 13, Houttuynia cordata superfine powder 10, honey juice tangerine peel 13, fish skin collagen 13, menthol 3.

[0019] The described nutritional jelly for invigorating the spleen, promoting qi, clearing heat, mung bean and sobering up the hangover is made by the following steps:

[0020] 1) Clean the mung beans, add Caoguo, Huoxiang, peony bark, coconut oil, sake, menthol and 12 times the amount of water, heat to 50°C, stop heating, soak for 30 minutes, then boil until boiling, turn down Heat for 20 minutes to fully cook the mung beans, filter out the mung bean skin and refr...

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Abstract

The invention discloses spleen-fortifying, qi-moving and heat-clearing mung bean alcohol-effect-dispelling nutritional jelly and a preparation method thereof. The jelly is composed of the raw materials including, by weight, 500-550 parts of mung beans, 30-35 parts of a malt extract liquid, 15-17 parts of amomum tsao-ko, 20-23 parts of peach gum, 10-12 parts of agastache rugosa, 10-12 parts of moutan bark, 5-6 parts of coconut oil, 20-23 parts of sugar-pickled hawthorns, 23-25 parts of raw juice of pineapple, 20-23 parts of edible gelatin, 20-23 parts of Chinese date honey, 15-18 parts of sake, 13-15 parts of shrimp gum, 10-12 parts of superfine powder of houttuynia cordata, 13-15 parts of honey-processed pericarpium citri reticulatae, 13-15 parts of fish skin collagen protein and 3-3.5 parts of menthol. The nutritional jelly contains various nutrients, has a crystal-like appearance and a chewy mouth feel. The active components in the jelly have the effects of fortifying spleen, moving qi, clearing heat, refreshing the spirit and brain, nourishing the face and promoting appetite.

Description

technical field [0001] The invention relates to the technical field of mung bean food, in particular to a mung bean nutritional jelly for invigorating the spleen, promoting qi, clearing away heat and sobering up alcohol 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/18A23L33/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/334A23V2250/21A23V2250/542A23V2250/502
Inventor 朱敏
Owner ANHUI JIASHILE FOOD PROCESSING
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