Minty compound sunflower seed and preparing method thereof

A sunflower seed, lotus flavor technology is applied in the field of mint flavor compound sunflower seed and its preparation, which can solve problems such as harm to the body, toxicity and the like, and achieve the effects of sweet taste, simple production method, and avoiding overheating or local overheating.

Inactive Publication Date: 2016-10-12
PANZHIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Artificial flavors are made from petroleum or coal tar, which are toxic to a certain extent. At the same time, people’s

Method used

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  • Minty compound sunflower seed and preparing method thereof

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preparation example Construction

[0023] Simultaneously, the present invention also provides a kind of preparation method of mint flavor compound sunflower seed, comprises the following steps:

[0024] a, rinsing: take 1 to 10 parts by weight of raw sunflower seeds, rinse for later use;

[0025] b. Soaking: crush 1-2 parts by weight of gardenia and 1-2 parts by weight of licorice into coarse powder, add 1-6 parts by weight of hawthorn, 1-4 parts by weight of mint, and 1-4 parts by weight of wolfberry , 0 to 0.4 parts by weight of table salt are mixed evenly, and soaked in water together with the sunflower seeds rinsed in step a;

[0026] c. Water extraction: transfer the raw materials soaked in step b into a vacuum extractor together with water, vacuumize, extract by water for 0.5-1.5 hours, filter to remove slag, and keep the sunflower seeds;

[0027] d, drying the sunflower seeds to prepare the mint-flavored compound sunflower seeds.

[0028] In order to facilitate filtering, after mixing the materials in ...

Embodiment 1

[0039] Embodiment 1 Prepare mint-flavored compound sunflower seeds with the technical scheme of the present invention

[0040] Rinse the sunflower seeds (with shell) with clean water to remove dirt and deflated seeds; crush gardenia and licorice into coarse powder, then add 3 parts of hawthorn, 2 parts of mint, 2 parts of medlar, 1 part of gardenia, and 1 part of licorice , 0.1 part of table salt, put it into a cloth bag and seal it, then weigh 10 parts of sunflower seeds, put them into a vacuum extractor, add 25 times of water (m / v), soak for 30 minutes, and then vacuumize to a pressure of 0.05 mpa, then extracted with constant temperature water at 70°C for 1 hour, let the melon seeds stand in a vacuum extractor for 15 minutes, filtered to remove the residue, drained the sunflower seeds, and put them into a continuous hot air convection dryer for drying at a temperature of 50°C and time 9 hours, cooled to 30°C, sieved by air sieve machine, removed broken melon seeds, steriliz...

Embodiment 2

[0041] Embodiment 2 Prepare mint-flavored compound sunflower seeds with the technical scheme of the present invention

[0042] Rinse the sunflower seeds (with shell) with clean water to remove dirt and deflated seeds; crush gardenia and licorice into coarse powder, then add 1 part of hawthorn, 1 part of mint, 1 part of medlar, 1 part of gardenia, and 1 part of licorice , 0.01 part of salt, put it into a cloth bag and seal it, then weigh 1 part of sunflower seeds, put them into a vacuum extractor, add 20 times of water (m / v), soak for 30 minutes, and then vacuumize to a pressure of 0.04 mpa, and then extracted with constant temperature water at 60°C for 0.5h, let the melon seeds stand in a vacuum extractor for 15min, filter to remove residue, drain the sunflower seeds and put them into a continuous hot air convection dryer for drying at a temperature of 50°C. The time is 6 hours, cooled to 30°C, screened by air sieving machine, the broken melon seeds are removed, sterilized, pa...

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Abstract

The invention belongs to the field of food processing and in particular relates to minty compound sunflower seed and a preparing method thereof. The minty compound sunflower seed and the preparing method thereof are used for overcoming the defects in preparing flavor seed in the prior art. The minty compound sunflower seed comprises the following raw materials in parts by weight: 1-6 parts of hawthorn fruit, 1-4 parts of mint herb, 1-4 parts of fructus lycii, 1-2 parts of fructus gardeniae, 1-2 parts of radix glycyrrhizae, 0-0.4 part of salt and 1-10 parts of raw sunflower seed. During a preparing process, pharmaceutical/food resources of the hawthorn fruit, the mint herb, the fructus lycii, the fructus gardeniae, the radix glycyrrhizae and the like are utilized as raw materials, so that herb plays a role in the seed through constant pressure and low temperature. Thus, people can have the seed and receive the medical efficacy of the traditional Chinese herbs at the same time in daily leisure, and the purpose of keeping in good health and preventing diseases in enjoying food is achieved. In addition, the minty compound sunflower seed has the effects of clearing heat, moistening lung, relieving sore throat and easing up the voice.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a mint-flavored compound sunflower seed and a preparation method thereof. Background technique [0002] With the development of the food industry and the improvement of people's living standards, people's consumption capacity for leisure food has also been greatly improved. Flavored melon seeds are the most common kind of snack food. They have various designs and colors, different flavors, and are characterized by fragrance, crispness and freshness. Sunflower seeds are rich in vegetable protein and various nutrients. Medical research shows that sunflower seeds are a source of arginine, tocopherol, choline, betaine and phenolic acids, which help prevent and treat chronic diseases such as cardiovascular disease, cancer and diabetes. Flavored melon seeds made from sunflower seeds are deeply loved by consumers, and they are addictive and will never tire of eating for a lo...

Claims

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Application Information

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IPC IPC(8): A23L25/00A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/314
Inventor 田金凤尚远宏
Owner PANZHIHUA UNIV
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