Vinous plums with anti-fatigue effect and preparation method thereof

An anti-fatigue and plum technology, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of poor taste of maca and inability to use maca, and achieve convenient operation and raw materials The effect of low cost and simple process

Inactive Publication Date: 2017-05-31
邱聿强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the taste of Maca is not good, most people don’t like it
At present, Maca products are generally extracted and made into Maca wine. Maca is directly cleaned and soaked in wine to obtain Maca wine; as Maca wine products are provided in the market, they are limited to people with drinking habits. ; Not suitable for more people to use Maca

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The wine-flavored plum with anti-fatigue effect is prepared from the following raw materials in parts by weight: 90 parts of white wine, 15 parts of Maca, 15 parts of wolfberry, 15 parts of mulberry, 15 parts of rock sugar and 300 parts of plum.

[0017] The preparation method of the above-mentioned wine-flavored plum with anti-fatigue effect comprises the following steps:

[0018] (1) Select the following raw materials by weight: 90 parts of white wine, 15 parts of maca, 15 parts of medlar, 15 parts of mulberry, 15 parts of rock sugar, and the three of maca, medlar and mulberry are added in equal proportions;

[0019] Maca, wolfberry, mulberry are crushed and mixed with rock sugar, soaked in white wine for 15-20 days, and filtered to obtain the extract;

[0020] (2) Dry 300 parts of plums at 40°C until the moisture content is between 25-35%, soak them in the extract obtained in step (1) for 3-6 hours, and then dry them until the moisture content is between 25-35%. Dur...

Embodiment 2

[0023] The wine-flavored plum with anti-fatigue effect is prepared from the following raw materials in parts by weight: 95 parts of white wine, 20 parts of Maca, 20 parts of medlar, 20 parts of mulberry, 20 parts of rock sugar and 400 parts of plum.

[0024] The preparation method of the above-mentioned wine-flavored plum with anti-fatigue effect comprises the following steps:

[0025] (1) Select the following raw materials in parts by weight: 95 parts of white wine, 20 parts of maca, 20 parts of medlar, 20 parts of mulberry, 20 parts of rock sugar, and the maca, medlar and mulberry are added in equal proportions;

[0026] Maca, wolfberry, mulberry are crushed and mixed with rock sugar, soaked in white wine for 15-20 days, and filtered to obtain the extract;

[0027] (2) Dry 400 parts of plums at 40°C until the moisture content is between 25-35%, soak in the extract obtained in step (1) for 3-6 hours, and then dry them until the moisture content is between 25-35%. During this...

Embodiment 3

[0030] The wine-flavored plum with anti-fatigue effect is prepared from the following raw materials in parts by weight: 100 parts of white wine, 30 parts of Maca, 30 parts of wolfberry, 30 parts of mulberry, 30 parts of rock sugar and 500 parts of plum.

[0031] The preparation method of the above-mentioned wine-flavored plum with anti-fatigue effect comprises the following steps:

[0032] (1) Select the following raw materials in parts by weight: 100 parts of white wine, 30 parts of maca, 30 parts of medlar, 30 parts of mulberry, 30 parts of rock sugar, and the maca, medlar and mulberry are added in equal proportions;

[0033] Maca, wolfberry, mulberry are crushed and mixed with rock sugar, soaked in white wine for 15-20 days, and filtered to obtain the extract;

[0034] (2) Dry 500 parts of plums at 40°C until the moisture content is between 25-35%, soak them in the extract obtained in step (1) for 3-6 hours, and then dry them until the moisture content is between 25-35%. D...

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PUM

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Abstract

The invention relates to the technical field of food preparation, and particularly relates to vinous plums with an anti-fatigue effect and a preparation method thereof. The preparation method comprises the following steps: (1) dipping maca, wolfberry and mulberries in a liqueur for 15-20 days, and filtrating to obtain an extracting solution; (2) drying plums at 40 DEG C until the moisture content is between 25% and 35%, placing the plums in the extracting solution obtained in step (1) to dip for 3-6h, then drying the plums until the moisture content is between 25% and 35%, and repeating the drying and dipping steps; and (3) drying the plums obtained in step (2) until the moisture content is below 5%, thereby obtaining the vinous plums with the anti-fatigue effect. The vinous plums have the beneficial effects that the vinous plums with the anti-fatigue effect take the plums as a base, the liqueur is used to dip the raw materials to obtain a functional extracting solution, and the plums can have synergistic effects with the maca, wolfberry, mulberries, xylooligosaccharide and the like, thereby obtaining the long-term edible plums with the anti-fatigue effect.

Description

technical field [0001] The invention relates to the technical field of food preparation, in particular to wine-flavored plums with anti-fatigue effects and a preparation method thereof. Background technique [0002] Maca contains high iron, protein, amino acid, mineral zinc and taurine and other ingredients, which can significantly fight fatigue, enhance muscle endurance, resist exercise fatigue, help strengthen the immune system, improve the body's disease resistance, and improve anemia symptoms . Maca has been planted in large quantities in Lijiang, Qujing and other places in Yunnan after the successful introduction in my country, which has played a positive role in improving the economic income of farmers in alpine mountainous areas. But Maca's eating taste is not good and most people don't like it. At present, Maca products are generally extracted and made into Maca wine. Maca is directly cleaned and soaked in wine to obtain Maca wine; as Maca wine products are provide...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/105A23L33/10
CPCA23V2002/00A23V2200/30A23V2250/21A23V2200/31
Inventor 邱聿强
Owner 邱聿强
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