Buttered tea-aroma sophora japonica linn can and preparation method thereof

A kind of technology of acacia flower and butter tea, applied in the direction of heating and preserving fruits/vegetables, food science, etc., can solve the problems of unutilized, limited collection and storage, self-destruction, etc., and achieve the effect of improving nutrient utilization rate and high nutritional value of food

Inactive Publication Date: 2016-09-28
刘禾青
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the flowering period of acacia is short, and most of them are self-defeating. The collection and storage are limited and have not been used. In order to make full use of this resource, it needs to be further processed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] A canned acacia flower with butter tea fragrance is made from the following raw materials in parts by weight:

[0021] Acacia flower 400-410, hawthorn fruit 120-130, lily 20-24, butter tea 40-45, pickled radish 20-23, dogwood 19-21, chestnut 30-34, sugar 90-100, a little salt, water.

[0022] A method for preparing canned acacia flower with butter tea fragrance, comprising the following steps:

[0023] (1) Select fresh acacia flowers, remove the flower stalks, rinse them in clean water, soak them in baking soda water for 3-4 minutes, wash them again, put them in a stainless steel pot for blanching, and boil them for 5 -7 minutes, the blanching liquid is adjusted to a pH value of 8-9 with lime, and then rinsed with water until neutral;

[0024] (2) Put the acacia flowers rinsed in step 1 into the color protection solution mixed with 0.07% sodium isovitamin C and 0.5% citric acid, soak for 25-30 minutes; finally rinse again in clean water and put in 0.3% chloride Soak a...

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PUM

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Abstract

The invention discloses a can of acacia flower with butter tea flavor, which is made of the following raw materials in parts by weight: 400-410 acacia flower, 120-130 hawthorn fruit, 20-24 lily, 40-45 butter tea, 20-23 pickled radish, and dogwood 19‑21, chestnut 30‑34, sugar 90‑100, a little salt, water. The canned acacia flower of the present invention has many raw materials for processing. In addition to the main ingredient, acacia flower, there are various auxiliary materials such as hawthorn fruit, buttered tea, pickled radish, chestnut, etc. Reasonable matching and processing can weaken the photosensitive substances in the acacia flower and improve the utilization rate of nutrients. , and with processing, it makes more nutritious ingredients and high nutritional value.

Description

technical field [0001] The invention relates to the field of acacia flower processed food and its processing technology, and mainly relates to a canned acacia flower with butter tea flavor and a preparation method thereof. Background technique [0002] Acacia flowers are widely distributed in my country and bloom at the turn of spring and summer every year. People in our country have the habit of eating acacia flowers for a long time. It is suitable for all ages. It contains comprehensive nutrients, rich in protein, fat, carbohydrates, crude oil Fiber and minerals, also contains carotene, riboflavin, niacin, etc., also contains a lot of pollen, pollen is a high-level nutritional supplement, so acacia flower is an ideal wild food. Acacia flower has anti-inflammatory, anti-edema, anti-ulcer, lower blood pressure, prevent arteriosclerosis, antibacterial and other effects. Traditional Chinese medicine believes that it is bitter in taste and cool in nature, which can be used for ...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L19/00A23L5/20A23B7/005
CPCA23B7/005A23V2002/00
Inventor 刘禾青
Owner 刘禾青
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