Jujube food

A jujube and food technology, which is applied in the directions of food extraction, food ingredients, food forming, etc., can solve the problems of inconvenience of carrying, single taste, weak functionality, etc., and achieve the effects of convenient and simple eating, good taste, and increased content.

Inactive Publication Date: 2016-11-09
陆进坤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there are various defects in the products on the market at present, such as defects such as single mouthfeel, inconvenient carrying, and weak functionality, there

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Weigh jujube, wolfberry, longan, and barley in proportion and wash them; add water to decoct and extract according to the ratio of material to liquid of 1:5-10, extract twice, each extraction time is 30 minutes, filter, and obtain the filtrate, which is the oral liquid .

Embodiment 2

[0031] 1) Dry jujube at 80°C, crush the jujube, add water to the dry powder, the ratio of solid to liquid is 1:6, add acid protein compound enzyme (cellulase: pectinase: acid protease = 1:1:1) 3.0%, adjust pH=5.2, water bath temperature 50°C, water bath time 100 minutes, water bath extraction 2 times, heat up to 90°C, keep 30min to inactivate enzyme, cool, centrifuge, take upper layer extract, combine extract, concentrate extract, temperature 60°C, Concentrate to one-third of the original extract, add ethanol to the concentrate to reach an alcohol concentration of 80%, let it stand for 3 hours, and centrifuge to obtain a crude jujube polysaccharide extract, which is spray-dried. The inlet air temperature is 120°C, and the outlet air temperature 80°C, feed rate 12ml / min, inlet pressure 0.10MPa;

[0032] 2) Compound enzyme (protease: cellulase: pectinase = 1:1:1) was added to distilled water at a weight ratio of 1:6, stirred evenly, and activated in a water bath at 40°C for 30 m...

Embodiment 3

[0037] 1) Dried jujube at 80°C, crushed jujube, added water to the dry powder, the ratio of solid to liquid was 1:10, added acid protein compound enzyme (cellulase: pectinase: acid protease = 1:1:1) 1.0%, adjusted pH=5.2, water bath temperature 50°C, water bath time 120 minutes, water bath extraction 2 times, heat up to 90°C, keep 30min to inactivate enzyme, cool, centrifuge, take upper layer extract, combine extract, concentrate extract, temperature 100°C, Concentrate to one-third of the original extract, add ethanol to the concentrate to reach an alcohol concentration of 80%, let it stand for 1 hour, and centrifuge to obtain a crude jujube polysaccharide extract, which is spray-dried. The inlet air temperature is 135°C, and the outlet air temperature 89°C, feed rate 16ml / min, inlet pressure 0.10MPa;

[0038] 2) Compound enzyme (protease: cellulase: pectinase = 1:1:1) was added to distilled water at a weight ratio of 1:10, stirred evenly, and activated in a water bath at 40°C...

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PUM

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Abstract

The invention provides a jujube food which is prepared from the following raw materials by weight: 6 to 50 parts of jujube, 1 to 9 parts of wolfberry, 4 to 36 parts of longan and 4 to 36 parts of pearl barley, and can be prepared into granules, capsules, tablets, drinks, oral liquid, cake, candy and convenience foods. The raw materials of the jujube food are all medicine and food homologous materials, and the combination of the raw materials is reasonable, so that the prepared jujube food tastes good, is convenient to carry, high in functionality, and free of toxic and side effects, has health efficacies, and can not only whiten skin, beautify face appearance, and nourish bodies, but also achieve the effects of resisting radiation and fatigue, and enhancing immunity.

Description

technical field [0001] The invention provides a jujube food, and also provides a preparation method and application of the food, which has anti-radiation, anti-fatigue, and immunity-enhancing functions, and belongs to the field of food. Background technique [0002] As we all know, Shaanxi Province is an important jujube producing area and birthplace in my country. It has a long history of cultivation and various varieties. There are as many as 130 varieties in the province. Among them, the most famous ones are Goutou jujube, Huanghetan jujube, and Jiaxian oil jujube. Jiaxian oil jujube and Yanchuan dog head jujube are marketed at home and abroad as excellent representative varieties of red jujube in northern Shaanxi. Jiaxian County, China is one of the few jujube origin centers and one of the earliest jujube cultivation centers in the world. The industry has always given Jiaxian oil jujube the reputation of "the best natural product and the king of all kinds of fruits". ...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L33/105A23P10/40
CPCA23V2002/00A23V2250/21A23V2300/14A23V2200/30A23V2200/324
Inventor 陆进坤折改梅王亚飞苏艳路云飞
Owner 陆进坤
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