Honey wine cactus-core jujube for clearing heat and removing toxicity and preparation method thereof

Abstract

The invention discloses a heat-clearing and poison-dispelling mead palm jujube and a preparation method thereof, which is composed of the following raw materials in parts by weight: jujube 900-1000, mead 100-120, cactus 100-120, shanitol 20-23, Xylitol 13‑15, Turmeric Gum 10‑12, Gelatin 13‑15, Lemon Juice 10‑12, Wolfberry 20‑23, Hawthorn 60‑70, Vinegar Sweet Potato Leaf Freeze-dried Powder 13‑15, Almond Oil 10‑ 12. Monascus powder 11‑13, ginger juice 10‑12, honey 30‑35, honeysuckle 10‑12, cocklebur 10‑12, Radix ginseng 8‑9, Panax notoginseng 10‑12, rice wine 30‑35. The palm jujube, a honey wine for clearing heat and dispelling toxins of the present invention, has sticky jujube flesh, is sweet and fragrant, has a full shape, and is warm in color.

Description

technical field [0001] The invention relates to the technical field of flavor jujube food, in particular to a heat-clearing and toxin-dispelling 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 components, ...

AI Technical Summary

Problems solved by technology

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