Dried spinach and chestnut kernel for regulating lung and reducing blood lipid and preparation method thereof

Abstract

The invention discloses dried spinach and chestnut kernel for regulating lung and reducing blood lipid. The product is prepared from the following raw materials (by weight): 120-130 parts of soybean, 30-40 parts of mung bean, 20-30 parts of black soybean, 100-130 parts of 0.4-0.5 mol / l acetic acid, 1-2 parts of chitosan, 10-14 parts of channel catfish skin, 0.2-0.4 part of tea polyphenol, 5-7 parts of carboxymethylcellulose, 1.2-4 parts of wheat gluten protein, 0.01-0.02 part of lecithin, 160-170 parts of 30-40% ethanol solution, 5-6 parts of lentinula edodes, 7-9 parts of spinach, 9-12 parts of Chinese chestnut kernel, 3-4 parts of milk powder, 4-5 parts of rose petal, 2-2.2 parts of magnolia flower, 1.8-2 parts of persimmon leaf and 1.6-2 parts of gordon euryale leaf. The product has mellow and fragrant taste, has rich mouthfeel, and has long shelf life. With the addition of edible medicinal materials such as magnolia flower, persimmon leaf, gordon euryale leaf and the like, the product is endowed with health-care efficacy of guiding qi downward and regulating lung, purifying blood, decreasing blood pressure and blood lipid, and relieving summer heat and quenching one's thirst.

Description

technical field [0001] The invention relates to the technical field of dried tofu, in particular to dried spinach and chestnut kernels for regulating the lungs and reducing fat and a preparation method thereof. Background technique [0002] In the past 10 years, a renewable and degradable natural polymer has attracted extensive interest in the application of food packaging films. However, edible films made from these natural polymers cannot completely replace synthetic polymer films because edible films have lower tensile strength and higher water vapor transmission rate compared with synthetic polymer films. In view of the shortcomings of edible films, edible film modifiers have been gradually researched, so that edible films still have the potential to replace synthetic polymeric films in some applications. [0003] The substrates of common edible films mainly include proteins, polysaccharides, lipids and their mixtures. Edible films can be degraded by microorganisms or ...

AI Technical Summary

Problems solved by technology

Proteins and polysaccharides are hydrophilic, and edible films made of these polymers can effectively block oxygen, carbon dioxide, fragrance, oil, etc., but compared with synthetic polymers, some of their properties (such as high water vapor permeability) rate, low mechanical properties) limit its application