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Flavored cookies prepared from cluster mallow leaves, fourleaf ladybell roots and lily roots

A technology of mallow leaves and small sweet cakes, which is applied in the direction of baking, baked food with modified ingredients, dough treatment, etc., to achieve the effect of improving cough due to lung heat, outstanding health care function, and simple production process

Inactive Publication Date: 2018-09-28
南陵百绿汇农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using mallow leaves, sand ginseng, and lily as the main raw materials, tile grass, and humulus as health raw materials, a kind of mallow leaf, sand ginseng-flavored lily sweet cake is produced, and there is no report or product launch yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1, a kind of mallow leaves Adenophora ginseng flavor lily sweet cake, adopts the following steps to make:

[0025] A. Pretreatment of mallow leaves: take fresh mallow leaves, wash, chop, put into a blender, add water twice the weight of mallow leaves, 0.4% cellulase, and 0.5% hemicellulose Enzyme, 0.3% pectinase, stir evenly, heat to 40°C for 55 minutes, put it into a beater for beating, put it into a dryer, dry it until the water content is reduced to 9%, put it into a grinder for grinding , to prepare enzymatically hydrolyzed mallow leaf powder;

[0026] B. Sand ginseng pretreatment: take an appropriate amount of dry and clean sand ginseng, put it into a container, add honey water that is 8 times the weight of sand ginseng, heat and decoct for 40 minutes, then remove the sand ginseng residue, dry it in a spray dryer, and make the sand ginseng pink;

[0027] C. Production of honey lily: take an appropriate amount of clean dry lily, put it into the pot, ...

Embodiment 2

[0034] Embodiment 2, a kind of mallow leaf Adenophora ginseng flavor lily sweet cake, adopts the following steps to make:

[0035]A. Pretreatment of mallow leaves: take fresh mallow leaves, wash, chop, put into a blender, add water 4 times the weight of mallow leaves, 0.2% cellulase, and 0.3% hemicellulose Enzyme, 0.5% pectinase, stir evenly, heat to 42°C for 55 minutes, put it into a beater for beating, put it into a dryer, dry it until the water content is reduced to 8%, put it into a grinder for grinding , to prepare enzymatically hydrolyzed mallow leaf powder;

[0036] B. Sand ginseng pretreatment: take an appropriate amount of dry and clean sand ginseng, put it into a container, add 6 times the weight of sand ginseng in honey water, heat and decoct for 40 minutes, then remove the sand ginseng residue, put it into a spray dryer to dry, and make the sand ginseng pink;

[0037] C. Production of honey lily: take an appropriate amount of clean dry lily, put it into the po...

Embodiment 3

[0048] Embodiment 3, a kind of mallow leaf Adenophora ginseng flavor lily sweet cake, adopts the following steps to make:

[0049] A. Pretreatment of mallow leaves: take fresh mallow leaves, wash them, chop them, put them into a blender, add water 5 times the weight of mallow leaves, 0.5% cellulase, and 0.5% hemicellulose Enzyme, 0.4% pectinase, stir evenly, heat to 42°C for 60 minutes, put it into a beater for beating, put it into a dryer, dry it until the water content is reduced to 9%, put it into a grinder for grinding , to obtain enzymatic hydrolysis mallow leaf powder;

[0050] B. Sand ginseng pretreatment: take an appropriate amount of dry and clean sand ginseng, put it into a container, add honey water 8 times the weight of sand ginseng, heat and boil for 45 minutes, then remove the sand ginseng residue, put it into a spray dryer to dry, and make the sand ginseng pink;

[0051] C. Production of honey lily: take an appropriate amount of clean dry lily, put it into ...

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PUM

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Abstract

The invention discloses flavored cookies prepared from cluster mallow leaves, fourleaf ladybell roots and lily roots. The flavored cookies prepared from cluster mallow leaves, fourleaf ladybell rootsand lily roots are prepared by taking the cluster mallow leaves, the fourleaf ladybell roots and the lily roots as raw materials and also adding szechwan melandrium roots and humulus scandens. The nutritional value of the cluster mallow leaves, the fourleaf ladybell roots and the lily roots is fully utilized, a synergistic effect is achieved by mutual compatibility with traditional Chinese medicines, and the flavored cookies have the effects of nourishing yin, moisturizing the lung and clearing away heat and toxic material. A prepared finished product is crisp, delicious, fragrant and lightlysweet in taste, has prominent health-care functions and can obviously improve discomfort of people with cough due to the lung-heat and chronic cough due to deficiency of yin by long-term eating. The flavored cookies have a simple preparation process, are easy to realize, meet the demand of people for health and can be subjected to mass production.

Description

technical field [0001] The invention relates to the field of baked food, in particular to a lily-flavored sweet cake with mallow leaves, radix radix radix and lily, which is prepared by adding Chinese medicinal materials with health-care effects. Background technique [0002] Mallow leaf, also known as mallow seedling leaf, yarrow leaf, winter amaranth, Qicai Baba leaf, checkerboard leaf, is the tender seedling or leaf of mallow and mallow. Wild sunflower, biennial herb, 60-90cm high. Stems stellate villous. Leaves alternate; petiole 2-8cm long, only upper trough covered with downy hairs; stipules ovate-lanceolate, stellate-pubescent; leaves reniform to round, 5-11cm in diameter, often palmately 5-7-lobed , lobes short, triangular, blunt pointed, bluntly toothed, with very sparse scabrous hairs or almost glabrous on both sides. Mallow, annual herb, unbranched. Stems pilose. Petiole is thin and sparsely pubescent; leaf blade is round, 5-7-lobed, 5-8cm in diameter, base c...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36A21D2/34
CPCA21D13/06A21D2/34A21D2/36A21D2/366
Inventor 刘薇宋倩
Owner 南陵百绿汇农业科技有限公司