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Oxidation-resistant honey wine cactus-core jujube for beautifying skin and complexion and preparation method thereof

A technology of oxidizing honey and palm, which is applied in the field of flavored jujube food, can solve the problems of long time consumption, loss of food flavor and nutrition, etc., and achieve the effect of rich nutrition, saving soaking time, and round body

Inactive Publication Date: 2016-09-28
HEFEI KANGLING HEALTH TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Direct drying takes a long time and loses food flavor and nutrition

Method used

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Effect test

Embodiment Construction

[0019] A kind of beautifying and anti-oxidation honey wine palm jujube, which is composed of the following raw materials in parts by weight:

[0020] Jujube 900, cactus 100, sorbitol 20, xylitol 13, fermented sugarcane juice 20, pectin 13, royal jelly 10, lotus seed powder 30, hawthorn 60, donkey-hide gelatin 10, plum jade fat collagen peptide 13, bilberry extract 5, ginger juice 10, honey 30, mead 100, cinnamon 7, ginseng slices 7, gynostemma 10, apple cider vinegar 30.

[0021] Said kind of beautifying and moisturizing anti-oxidation honey wine palm heart jujube is made by the following steps:

[0022] 1) Select fresh jujubes with a physiological maturity of 80%, large round fruit, loose flesh, bluish white skin, less tannin, bright color, clean surface, no pests and diseases, fresh jujubes, cleaned, pitted and shredded;

[0023] 2) Wash the fresh cactus with water, remove thorns, peel, dice, soak in salt water, rinse with water, mix ginger juice and water solution, heat an...

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Abstract

The invention discloses oxidation-resistant honey wine cactus-core jujube for beautifying skin and complexion and a preparation method thereof. The product is composed of the following raw materials (by weight): 900-1000 parts of jujube, 100-120 parts of cactus, 20-23 parts of sorbitol, 13-15 parts of xylitol, 20-23 parts of fermented sugarcane juice, 13-15 parts of pectin, 10-12 parts of royal jelly, 30-35 parts of lotus seed powder, 60-70 parts of haw, 10-12 parts of donkey-hide gelatin, 13-15 parts of croaker's swim bladder collagen peptide, 5-6 parts of a lingonberry extract product, 10-12 parts of ginger juice, 30-35 parts of honey, 100-120 parts of honey wine, 7-8 parts of cinnamon, 7-8 parts of ginseng tablet, 10-12 parts of gynostemma pentaphylla and 30-35 parts of apple vinegar. The oxidation-resistant honey wine cactus-core jujube for beautifying skin and complexion has rich nutrients, is soft and loose in mouthfeel, is bright and smooth in gloss, is plump in size, is convenient to use, and is easy to store.

Description

technical field [0001] The invention relates to the technical field of flavor jujube food, in particular to a kind of beautifying and anti-oxidation honey wine palm jujube and a preparation method thereof. Background technique [0002] Although jujube is a unique fruit in my country, most of jujube consumption is at the stage of direct consumption. The processing methods are backward, with more rough processing and less deep processing and fine processing. A small amount of fresh food and candied dates, smoked dates, and canned dates are removed every year. In addition, most of them are made into dried dates and sold at home and abroad, which makes the added value of the products low. Generally speaking, the processing level of jujube needs to be improved. On the one hand, after joining the WTO, the competition in the pharmaceutical market has become more intense. How to make full use of my country's rich jujube resources, deeply process jujube and extract medicinal componen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/105A23L33/125
CPCA23V2002/00
Inventor 陈芳
Owner HEFEI KANGLING HEALTH TECH
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