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Kerria japonica-flavored elaeagnus conferta roxb lollipop

A technology of goat milk fruit and ditang flower, which is applied in confectionery, confectionery industry, and medical raw materials derived from angiosperm submenus, etc., to achieve the effect of easy realization, simple production process and significant social benefits

Inactive Publication Date: 2018-10-30
ANHUI LIANZHE JADE & BAMBOO CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using Ditang flower and goat milk fruit as the main raw materials, and Dionysus chinensis fruit, Millennium Artemisia argyi and Windmill rattan as health raw materials, a kind of goat milk fruit lollipop with Ditang flower flavor has not been reported or launched yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1, a Ditanghua flavored goat milk fruit lollipop, made by the following steps:

[0026] A. Goat's milk fruit pretreatment: take mature goat's milk fruit, remove the fruit stem, clean it, slice it, put some goat's milk fruit slices into a stainless steel pot, add an appropriate amount of hot water at 95°C, pre-cook for 3 minutes, and then add an appropriate amount of goat's milk fruit Put the water into a beater equipped with a 60-mesh sieve for beating, take an appropriate amount of goat milk pulp and mix it with honey with a weight of 20% of the pulp, and make a mixed pulp of goat milk fruit and honey; some goat milk fruit slices, cut into Ding, add some sweet wine koji with a weight of 1% of goat milk fruit slices, seal it and let it stand for fermentation. After the alcohol content reaches 0.5% volume ratio, the fermentation ends, and put the fermented goat milk fruit dices into the dried fruit dryer Drying to reduce the water content to 10% to obtain dried ...

Embodiment 2

[0035] Example 2, a goat milk fruit lollipop with Ditang flower flavor, is produced by the following steps:

[0036] A. Goat’s milk fruit pretreatment: take mature goat’s milk fruit, remove the stalk, clean, slice, put some goat’s milk fruit slices into a stainless steel pot, add an appropriate amount of hot water at 98°C, pre-cook for 4 minutes, and then add an appropriate amount of goat’s milk fruit Put the water into a beater equipped with a 60-mesh sieve for beating, take an appropriate amount of goat milk fruit pulp and mix it with honey with a weight of 22% of the pulp, and make a mixed goat milk fruit pulp; some goat milk fruit slices, cut Ding, add part of the sweet wine koji with a weight of 1-2% of goat milk fruit slices, seal it and let it stand for fermentation. When the alcohol content reaches 0.8% volume ratio, the fermentation ends, and the fermented goat milk fruit dices are put into dried fruit to dry Dry in the machine to reduce the water content to 12%, and...

Embodiment 3

[0049] Example 3, a goat milk fruit lollipop with Ditang flower flavor, is produced by the following steps:

[0050] A. Goat's milk fruit pretreatment: take mature goat's milk fruit, remove the stem, clean, slice, put some goat's milk fruit slices into a stainless steel pot, add an appropriate amount of hot water at 95-100°C, and pre-cook for 3-5 minutes , and then put appropriate amount of water into a beater equipped with a 60-80 mesh screen for beating, take an appropriate amount of goat milk fruit pulp and mix with honey with a weight of 20-25% of the pulp to make a goat milk fruit honey mixed pulp; Part of the goat milk fruit slices, cut into cubes, add part of the sweet wine koji with a weight of 1-2% of the goat milk fruit slices, seal and let it stand for fermentation. When the alcohol content reaches 0.5-1% volume ratio, the fermentation is completed, and the fermented sheep The diced milk fruit is dried in a dried fruit dryer, so that the water content is reduced to...

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Abstract

The invention discloses a kerria japonica-flavored elaeagnus conferta roxb lollipop. Kerria japonica and elaeagnus conferta roxbs are used as raw materials, and anemone fruits, black incense sticks and combretum are added to prepare the kerria japonica-flavored elaeagnus conferta roxb lollipop. The nutritional value of the kerria japonica and the elaeagnus conferta roxbs are fully used, and the kerria japonica and the elaeagnus conferta roxbs cooperate with traditional Chinese medicines for synergistic interaction to achieve the effects of relieving cough and reducing sputum. In the kerria japonica-flavored elaeagnus conferta roxb lollipop, a commonly used plastic stick is replaced by a candy bar specially prepared from flour, kerria japonica powder and the like so as to provide a relatively novel eating method for the lollipop; after the candy is eaten, people can also enjoy the candy bar, so that the taste is unique, and the health-care function is outstanding; furthermore, dried elaeagnus conferta roxb dices are added into the candy, so that the eating effect is better; if people eat the kerria japonica-flavored elaeagnus conferta roxb lollipop for a long time, the discomfort ofgroups suffering from cough phlegm caused by cold can be obviously improved. The preparation process of the kerria japonica-flavored elaeagnus conferta roxb lollipop is simple and easy to implement and is outstanding in economical and social benefit, and batch production can be realized.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a goat's milk fruit lollipop with a Ditang flower flavor prepared by using Ditang flower and goat milk fruit as raw materials and adding Chinese medicinal materials with health care effects. Background technique [0002] Ditanghua, a plant of the genus Ditanghua in the family Rosaceae, also known as beetanghua, the flower is solitary on the top of the lateral branch; glabrous; the flower is 3-5 cm in diameter; the calyx tube is flat, with 5 lobes, ovate, entire, glabrous The petals are yellow, wide oval; the stamens are numerous, free, about half the length of the petals, like warm and humid and semi-shady environment, poor cold resistance, bitter taste, flat nature, flowers have the effect of reducing phlegm and relieving cough, used for tuberculosis cough. [0003] Goat's milk fruit is the mature fruit of the nectar nectar fruit of the plant of the family Sapraceae. Perennial e...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/56A61K36/73A61K36/74A61P11/10A61P11/14
CPCA23G3/566A23G3/48A23V2002/00A61K36/185A61K36/19A61K36/28A61K36/37A61K36/53A61K36/535A61K36/638A61K36/73A61K36/74A61K2236/331A61P11/10A61P11/14A23V2200/30A23V2200/314A61K2300/00
Inventor 许芳芳
Owner ANHUI LIANZHE JADE & BAMBOO CO LTD
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