Manufacture method of health care type multi-flavor herba affine cudweed tablet

Abstract

The invention discloses a manufacture method of a health care type multi-flavor herba affine cudweed tablet. Herba affine cudweed inflorescences and tender leaves are smashed into serous fluid; then,the serous fluid is matched with sticky rice slurry, maize meal and the like at a ratio to be heated and decocted with slow fire; then, an obtained mixture is subjected to working procedures, including pouring, drying, re-drying, flavor attaching, secondary backing, slicing, packaging and the like, so as to obtain the instant herba affine cudweed tablet with various flavors. The product fully keeps the specific flavors and nutrition ingredients of the herba affine cudweed, and has the advantages of being nutritional, healthy, high in health care functions, convenient in carrying and long in expiration date, and the requirements of different consumption groups can be met.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing health-care multi-flavor sagebrush tablets. Background technique [0002] Salmonella is a common wild vegetable in eastern Yunnan. The content of protein in Salmonella is 3.19%, the content of crude fat is 0.45%, and the content of crude fiber is 28.9%. It contains a variety of mineral elements, among which K and Ca are the most High, containing 15 kinds of amino acids, the total amount reaches 13.24%, with the highest content of glutamic acid. Because sage is rich in protein, fat, crude fiber, mineral elements and amino acids, it has high development and utilization value. Simultaneously, sage grass also has dietotherapy effect, and is used to treat diseases such as cold, cough and phlegm, rheumatic pain, lumbago and leg pain. Sagebrush has a long history of being eaten among the people. The traditional way is to use its inflorescence...

AI Technical Summary

Problems solved by technology

These traditional foods mainly have the following drawbacks or deficiencies: First, the production efficiency of the traditional process is low and cannot meet the requirements of large-scale production; The problem restricts its sales and promotion; thirdly, the taste of traditional sagebread cake is still relatively single, which cannot meet people’s diverse taste needs; fourthly, the shape of traditional sagebread cake is still relatively monotonous, generally in the form of round balls Or round cake shape; Fifth, the crude fiber of sagebrush in traditional sagebow cake is longer, and eating too much crude fiber will promote intestinal peristalsis, thereby prolonging the time of digestion and absorption, especially for the elderly with weak gastrointestinal function, Increase the burden on the stomach and intestines, making it difficult for food to be completely digested and absorbed, and also reduce the utilization rate of other nutrients; finally, the added value of traditional sage grass cakes is low in health care, and the nutrition is not comprehensive

However, because the main raw materials in its formula are fat and sugar, greasy food is not easy to digest, and food with too much sugar is likely to cause high blood sugar, so it is not suitable for people with diabetes and high blood pressure

In addition, the sagebrush biscuit has a single taste and cannot satisfy people's diverse taste needs

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