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Rose-blueberry lozenge

A technology of blueberries and roses, applied in food ingredients as taste improvers, food shaping, food science, etc., can solve the problems of reducing the nutritional value and ingestion effect of rose lozenges, and achieve good health care effects and rich nutritional value , sweet taste effect

Inactive Publication Date: 2017-04-26
YUNNAN MINZU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most rose lozenges on the market only use rose powder as the main raw material, and add some auxiliary materials to make it, which makes the user have to endure the bitter taste carried by the rose itself
In order to improve this shortcoming of rose lozenges, some other developers greatly increase the proportion of sucrose or saccharin, but this reduces the nutritional value and oral effect of rose lozenges

Method used

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Examples

Experimental program
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Embodiment Construction

[0009] Below, the technical solution of the present invention will be described in detail through specific examples.

[0010] Including rose pollen, blueberry powder, magnesium stearate and sodium methylcellulose, characterized by 10-15 parts of rose pollen, 15-20 parts of blueberry powder, 1-3 parts of magnesium stearate, carboxymethyl cellulose Sodium 3-5 parts. When eating, the product of the present invention is directly put into the mouth to melt or chew, because the blueberry contains various polysaccharide substances, and the mouthfeel is moderately sweet and sour, and the bitterness and astringency of the rose itself can be covered up. At the same time, the fragrance of the rose itself can fill the mouth with a delicate fragrance and play a role in refreshing the mind.

[0011] The invention has the advantages of rich nutritional value, sweet taste, good health care effect and the like.

[0012] The above is only a preferred embodiment of the present invention, but t...

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Abstract

The invention relates to the field of health foods and concretely relates to a rose-blueberry lozenge. The rose-blueberry lozenge is prepared from 10 to 15 portions of rose powder, 15 to 20 parts of blueberry powder, 1 to 3 parts of magnesium stearate and 3 to 5 parts of sodium carboxymethylcellulose. The rose-blueberry lozenge has the advantages of nutrient richness, sweet and smooth taste and good health care effects.

Description

technical field [0001] The invention relates to the field of health food, in particular to a rose blueberry lozenge. Background technique [0002] Roses contain 18 kinds of amino acids and a variety of trace elements needed by the human body. Domestic and foreign medical experts have shown that roses have special effects on the treatment of cardiovascular diseases. Therefore, roses have the function of medicinal food and are treasures in delicacies. As an edible medicine, roses are officially listed in "Food Materia Medica". Folks often take roses with sugar and boiled water, which is not only sweet and delicious, but also can promote qi and blood circulation; drink roses with wine to relax tendons and blood circulation, and can cure joint pain. Since ancient times, roses have been made into rose hydrosol by distillation, which has a fragrant smell and remarkable curative effect. [0003] Roses are rich in vitamins A, C, B, E, K, and tannic acid, which can improve endocr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/10A23P10/28
CPCA23V2002/00A23V2200/16A23V2250/51088
Inventor 熊华斌张言高云涛李晓芬
Owner YUNNAN MINZU UNIV
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