Tricyrtis macropoda-flavored cynanchum thesioides jam

A technology of red sour seven and ground shoot melon, which is applied in the field of food processing

Inactive Publication Date: 2017-05-17
ANHUI LIANZHE JADE & BAMBOO CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With red sour seven and ground shoot melon as raw materials, adding Chinese herbal medicines with health benefits, a kind of red sour seven-flavored ground shoot melon jam has not yet been reported or put on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1, a kind of red sour seven-flavor ground shoot melon jam and its preparation method adopts the following steps:

[0025] A. Red sour seven pretreatment: Take fresh red sour seven, clean them, cut them into 0.4 cm long fragments by chopping machine, add 0.3% cellulase, 0.2-0.4% of red sour seven Hemicellulase and 0.2% pectinase are heated to 35°C, kept for 30 minutes, and then poured into a beater equipped with an 80-mesh screen for beating to obtain enzymatic red acid seven pulp;

[0026] B. Ground shoot melon pretreatment: take fresh and mature ground shoot melon, remove the shell and seeds, put it into a beater equipped with a 60-mesh sieve for beating, and prepare the ground shoot melon pulp;

[0027] C. Production of traditional Chinese medicine pulp: Take 55% of the Chinese medicinal materials Yiren and 45% of the root of Akebia according to the weight ratio, add water 15 times the weight of the raw Chinese medicinal materials, soak for 2 hours, and th...

Embodiment 2

[0034] Embodiment 2, a kind of red sour seven-flavor ground shoot melon jam and its preparation method adopts the following steps:

[0035] A. Red sour seven pretreatment: take fresh red sour seven, clean, cut into 0.5 cm long fragments by chopping machine, add red sour seven fragments with 0.4% cellulase and 0.3% hemifiber Sulfase and 0.4% pectinase are heated to 39°C, kept for 40 minutes, and then poured into a beater equipped with a 90-mesh screen for beating to obtain enzymolysis red acid seven pulp;

[0036]B. Ground shoot melon pretreatment: take fresh and mature ground shoot melon, remove the shell and seeds, put it into a beater equipped with a 70-mesh sieve for beating, and prepare the ground shoot melon pulp;

[0037] C. Production of traditional Chinese medicine slurry: take 30% of the Chinese medicinal materials Coix seed, 25% of Akebia root, 10% of Liangshan Cordyceps, 15% of Chinese yam, and 20% of Capsicum lotus according to the weight ratio, add water 18 times...

Embodiment 3

[0049] Embodiment 3, a kind of red sour seven-flavor ground shoot melon jam is made by following steps:

[0050] A. Red sour seven pretreatment: Take fresh red sour seven, clean them, cut them into 0.8 cm long pieces by chopping machine, add 0.5% of red sour seven broken pieces of cellulase, 0.2-0.4% of Hemicellulase and 0.5% pectinase are heated to 40°C, kept for 30-45 minutes, and then poured into a beater equipped with a 100-mesh sieve for beating to obtain enzymatic red acid seven pulp;

[0051] B. Ground shoot melon pretreatment: take fresh and ripe ground shoot melon, remove the shell and seeds, put it into a beater equipped with a 80-mesh screen for beating, and make ground shoot melon pulp;

[0052] C. Production of traditional Chinese medicine pulp: Take 25% of coix seed, 20% of akebia root, 10% of Liangshan Cordyceps, 15% of Chinese yam, 10% of lotus, 5% of mountain branch root and 15% of water chestnut, and add raw Chinese medicinal materials 20 times the weight o...

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Abstract

The invention discloses tricyrtis macropoda-flavored cynanchum thesioides jam. The tricyrtis macropoda-flavored cynanchum thesioides jam is made by taking tricyrtis macropoda and cynanchum thesioides as raw materials and meanwhile adding coix seeds and fiveleaf akebia roots. The tricyrtis macropoda-flavored cynanchum thesioides jam makes full use of nutrition values of the tricyrtis macropoda and the cynanchum thesioides, is mutually compatible with traditional Chinese medicines, has a synergistic effect and has the efficacies of clearing away heat, decreasing internal heat, regenerating body fluid and quenching thirst. In the invention, cucumis metuliferus is subjected to fruit wine yeast primary fermentation, so that the mellow taste is added for a product; the traditional Chinese medicines are subjected to sweet wine yeast primary fermentation, so that the bitter tastes of the traditional Chinese medicines are effectively removed, and a made finished product is sweet in taste, mellow and delicious, unique in flavor and prominent in health functions, and can obviously improve the discomfort of body fluid-deficient and thirsty crowds when being eaten for a long term. The tricyrtis macropoda-flavored cynanchum thesioides jam is simple in making process, conforms to the development trend of the times and can be subjected to large-scale production.

Description

[0001] This application is a divisional application with the application number 201610918946.5, the application date is October 21, 2016, and the invention title is "a kind of red sour seven-flavor ground shoot melon jam and its preparation method". technical field [0002] The invention relates to the field of food processing, in particular to a red sour seven-flavored ground shoot melon jam prepared by using red sour seven and ground shoot melon as raw materials and adding Chinese medicinal materials with health-care effects. Background technique [0003] Red Sour Seven, a perennial herbaceous plant, the plant can reach 1m. Rhizomes traverse. The upper part of the stem grows short rough hairs. Leaves alternate, subsessile, clasping; leaves ovate-elliptic, oblong to oblong-lanceolate, 8-16cm long, 6-9cm wide, apex acuminate or acute, base heart-shaped or round, Margins with short strigose, sparsely strigose on both sides. Dichasium cymes terminal or in the upper leaf axi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L33/10A23L29/00
CPCA23V2002/00
Inventor 张艳
Owner ANHUI LIANZHE JADE & BAMBOO CO LTD
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