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Blueberry fruitcake with efficacy of fortifying spleen and transforming dampness, and preparation method thereof

A technology of invigorating the spleen and removing dampness, and blueberry fruit, applied in the functions of food ingredients, food science, applications, etc., can solve the problems of inability to meet consumers' various nutritional needs and single health care effects, and achieve prevention and treatment of urban civilization diseases and cancer, rich in nutrients, and fine pulp

Inactive Publication Date: 2017-11-14
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many kinds of blueberry processed foods sold on the market, but there are not many blueberry fruit cakes that have both the nutritional value of blueberries and certain health effects. multiple nutritional needs

Method used

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  • Blueberry fruitcake with efficacy of fortifying spleen and transforming dampness, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] (1) Take by weighing 350 grams of blueberry fresh fruit, 350 grams of purple sweet potato, 10 grams of Chinese yam, 10 grams of poria cocos, and 20 grams of white granulated sugar;

[0041] (2) Peel and wash the purple sweet potatoes, steam them, and grind them into purple sweet potato paste;

[0042] (3) Poria cocos and yam are pulverized into 50 mesh powders respectively;

[0043] (4) Put the fresh blueberry fruit into the blender to obtain the blueberry puree;

[0044] (5) mix described purple sweet potato paste, poria cocos powder, yam powder, blueberry puree and add white granulated sugar and stir to obtain mixed sauce;

[0045] (6) Put the mixed sauce prepared in step (5) into a rectangular mold and scrape it into a rectangular block, then move it to gauze and dry it until the water content is 20%, after drying and shaping, sterilize it by ultraviolet radiation and pack it to obtain the finished product.

Embodiment 2

[0047] (1) Take by weighing 400 grams of blueberry fresh fruit, 400 grams of purple sweet potato, 20 grams of Chinese yam, 20 grams of poria cocos, and 30 grams of white granulated sugar;

[0048] (2) Peel and wash the purple sweet potatoes, steam them, and grind them into purple sweet potato paste;

[0049] (3) Poria cocos and yam are pulverized into 60 mesh powders respectively;

[0050] (4) Put the fresh blueberry fruit into the blender to obtain the blueberry puree;

[0051] (5) mix described purple sweet potato paste, poria cocos powder, yam powder, blueberry puree and add white granulated sugar and stir to obtain mixed sauce;

[0052] (6) Put the mixed sauce prepared in step (5) into a rectangular mold and scrape it into a rectangular block, then move it to gauze and dry it until the water content is 20%, after drying and shaping, sterilize it by ultraviolet radiation and pack it to obtain the finished product.

Embodiment 3

[0054] (1) Take by weighing 360 grams of blueberry fresh fruit, 360 grams of purple sweet potato, 20 grams of Chinese yam, 20 grams of poria cocos, and 30 grams of white granulated sugar;

[0055] (2) Peel and wash the purple sweet potatoes, steam them, and grind them into purple sweet potato paste;

[0056] (3) Poria cocos and yam are pulverized into 40 mesh powders respectively;

[0057] (4) Put the fresh blueberry fruit into the blender to obtain the blueberry puree;

[0058] (5) mix described purple sweet potato paste, poria cocos powder, yam powder, blueberry puree and add white granulated sugar and stir to obtain mixed sauce;

[0059] (6) Put the mixed sauce prepared in step (5) into a rectangular mold and scrape it into a rectangular block, then move it to gauze and dry it until the water content is 20%, after drying and shaping, sterilize it by ultraviolet radiation and pack it to obtain the finished product.

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Abstract

The invention relates to the technical field of health foods, and particularly relates to a blueberry fruitcake with the efficacy of fortifying the spleen and transforming dampness, and a preparation method thereof. The blueberry fruitcake mainly comprises the following components: 35-40 parts of fresh blueberry fruits, 35-40 parts of purple potatoes, 1-2 parts of Chinese yams, 1-2 parts of Poria cocos, and 2-3 parts of white sugar. The invention chooses the fresh blueberry fruits as a main raw material. The health effect of blueberries mainly reflects in a plurality of active materials, such as anthocyanidin, anthocyanin, flavonol, and phenolic acid. The active materials endow the blueberry fruitcake with a plurality of pharmacological activities of enhancing human immunity, strengthening the heart, resisting cancer, softening blood vessels, and preventing brain nerve aging. The fresh blueberry fruits are prepared into a leisure snack. The blueberry fruitcake has certain body health functions with a good flavor to be enjoyed.

Description

technical field [0001] The invention relates to a blueberry fruit cake with the effect of invigorating the spleen and eliminating dampness and a preparation method thereof, belonging to the technical field of health food. Background technique [0002] Blueberry fruit is rich in nutrition, and has good health effects such as anti-aging of brain nerves, strengthening the heart, and anti-cancer. Specific compounds in blueberry berries protect against the oxidative effects of free radicals. Among them, the anti-free radical oxidation ability of anthocyanins is 20 times that of VC and 50 times that of VE, especially its in vivo activity, which is unmatched by other antioxidants. In terms of protecting eyesight, anthocyanin is one of the substances known to have auxiliary effects. At present, there are many kinds of blueberry processed foods sold on the market, but there are not many blueberry fruit cakes that have both the nutritional value of blueberries and certain health eff...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L33/10
CPCA23L21/12A23L33/10A23V2002/00A23V2200/30
Inventor 胡文忠王倩影姜爱丽宋卤哲王馨悦赵蕾司琦
Owner DALIAN NATIONALITIES UNIVERSITY
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