Polygahatous polysaccharide flavored badam and preparation method thereof

Abstract

The invention discloses polygahatous polysaccharide flavored badam and a preparation method thereof. The badam is prepared from the following components in parts by weight: 1000-1200 parts of badam, 500-550 parts of polygahatous, 13-15 parts of licorice roots, 13-15 parts of star anise, 13-15 parts of cinnamon, 13-15 parts of pericarpium citri reticulatae, 13-15 parts of fennel, 13-15 parts of radix rehmanniae recen, 13-15 parts of radix rehmanniae praeparata, 13-15 parts of rhizoma dioscoreae zingiberensis, 13-15 parts of flos chrysanthemi indici and 60-80 parts of cream. The polygahatous polysaccharide flavored badam has uniform texture, full grain, bright color and crispy taste, is not greasy if being taken for a long time, is delicious, cannot easily causes internal fire, and is easy to store.

Description

technical field [0001] The invention relates to the field of food technology, in particular to almond polysaccharides with good taste and a preparation method thereof. Background technique [0002] Compared with microwave drying, the technical advantages of radio frequency drying are mainly reflected in better heating uniformity, greater penetration depth, stable temperature control and higher product quality. RF heating was originally used for post-baking of biscuits and pastries. Numerous studies have been carried out on the application of radio frequency heating to thawing, insecticide, and sterilization of food and agricultural products. People have carried out some research on radio frequency assisted drying of food and agricultural products, mainly including: alfalfa, corn and beans, but so far, there has been no research report on the use of radio frequency for drying nuts. In order to make the dielectric drying technology more practical and be accepted and adopted ...

AI Technical Summary

Problems solved by technology

In "Extraction, Purification, Composition Analysis and Antioxidant Activity of Polygonatum Polysaccharides", using Polygonatum Polysaccharides as raw material, the hot water extraction process of Polygonatum polysaccharides was optimized; and an important improvement was made to the determination of polysaccharide content by DNS, and it was the first time for its content determination In addition, the monosaccharide composition and primary structure of Polygonatum polysaccharide purification fraction have been studied, which has not been reported yet; At the same time, the research on different preparation processes In Vitro Antioxidative Activity of Five Polygonatum Polysaccharides Samples