Vegetable paper with blood pressure-lowering health-care effect and preparation method thereof

A vegetable paper and blood pressure lowering technology, applied in the application, the function of food ingredients, and the food ingredients as taste improvers, etc., can solve the problems of affecting product quality, prone to browning, oxidation, polymerization, etc. Rich in nutrients and strengthening the effect of lowering blood pressure

Inactive Publication Date: 2018-11-13
FOSHAN SHIRUI LEADING MATERIAL RES INST GENERAL PARTNERSHIP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Vegetable processed products are heat-sensitive foods, which are unstable when exposed to heat. They are prone to deterio

Method used

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  • Vegetable paper with blood pressure-lowering health-care effect and preparation method thereof
  • Vegetable paper with blood pressure-lowering health-care effect and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A vegetable paper with blood pressure-lowering and health-care effects, comprising the following components in parts by weight: 50 parts of chrysanthemum brain, 2 parts of sesame pollen, 0.2 part of gamma-aminobutyric acid, 0.1 part of tea seed oil, 4 parts of fruit juice, 10 parts of corn starch part, 0.1 part of potassium sorbate.

[0024] What needs special attention is: described fruit juice is after hawthorn, apple are mixed according to the ratio of 1:1, is squeezed through juice, and is concentrated process obtains.

[0025] The preparation method of vegetable paper is as follows:

[0026] (1) select fresh and tender chrysanthemum brains without rot and deterioration, and without pesticide pollution residues;

[0027] (2) Put the selected chrysanthemum brains into flowing clear water and clean them;

[0028] (3) Put the cleaned chrysanthemum brain into 90°C and 0.1% sodium sulfite for blanching for 1 min, then take it out quickly and cool it quickly with flowin...

Embodiment 2

[0034] A vegetable paper with blood pressure-lowering and health-care effects, comprising the following components in parts by weight: 80 parts of chrysanthemum brain, 12 parts of sesame pollen, 1.0 part of γ-aminobutyric acid, 0.6 part of tea seed oil, 15 parts of fruit juice, 20 parts of corn starch part, 0.3 part of potassium sorbate.

[0035] It should be noted that: the fruit juice is obtained by mixing hawthorn and apple in a ratio of 1:3, squeezing the juice and concentrating.

[0036] The preparation method of vegetable paper is as follows:

[0037] (1) select fresh and tender chrysanthemum brains without rot and deterioration, and without pesticide pollution residues;

[0038] (2) Put the selected chrysanthemum brains into flowing clear water and clean them;

[0039] (3) Put the cleaned chrysanthemum brain into 100°C and 0.1% sodium sulfite for blanching for 3 minutes, then take it out quickly and cool it quickly with flowing cold water;

[0040] (4) putting the co...

Embodiment 3

[0045] A vegetable paper with blood pressure-lowering and health-care effects, comprising the following components in parts by weight: 65 parts of chrysanthemum brain, 7 parts of sesame pollen, 0.6 part of gamma-aminobutyric acid, 0.3 part of tea seed oil, 9 parts of fruit juice, 15 parts of corn starch part, 0.2 part of potassium sorbate.

[0046] It should be noted that: the fruit juice is obtained by mixing hawthorn and apple in a ratio of 1:2, squeezing the juice and concentrating.

[0047] The preparation method of vegetable paper is as follows:

[0048] (1) select fresh and tender chrysanthemum brains without rot and deterioration, and without pesticide pollution residues;

[0049] (2) Put the selected chrysanthemum brains into flowing clear water and clean them;

[0050] (3) Put the cleaned chrysanthemum brain into 95°C and 0.1% sodium sulfite for blanching for 2 minutes, then take it out quickly and cool it quickly with flowing cold water;

[0051] (4) putting the c...

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Abstract

The present invention discloses a vegetable paper with blood pressure-lowering health-care effect and a preparation method thereof. According to the vegetable paper, chrysanthemum nankingense is takenas a main raw material, contains abundant proteins, cellulose and minerals, and has the health-care functions of clearing away heat and toxic materials and lowering blood pressure; sesame pollen, gamma-aminobutyric acid and tea seed oil are supplemented, and are capable of supplementing human body with inhibitory neurotransmitter, enhancing immunity and strengthening the health-care effect of lowering blood pressure; fruit juice not only enriches the nutrient components, but also improves the taste; beta-cyclodextrin is used for pretreatment, and can permeate into vegetable tissues to preventthe later drying, shrinkage and hardening and to improve the appearance quality; a color fixative is used to keep the original flavor of the vegetables to a large extent; and the microwave vacuum drying can prevent corn starch from producing strong starch taste caused by high temperature, so that the chrysanthemum nankingense vegetable paper with a bluish green color, a crisp mouth feel and faintfragrance can also be obtained.

Description

technical field [0001] The invention relates to the field of food, in particular to a vegetable paper with the effect of lowering blood pressure and health care and a preparation method thereof. Background technique [0002] The chrysanthemum brain is the tender stem and leaf part of the edible chrysanthemum head, which is easy to plant and easy to obtain raw materials. Chrysanthemum Brassica contains protein, fat, cellulose and potassium salt minerals. It has the health care function of clearing away heat and detoxifying, treating constipation and high blood pressure. Through a specific process, it is processed into paper-shaped vegetables, which are not only convenient to eat and unique in flavor, but also provide high-quality, high-nutrition health-care vegetable paper. [0003] Vegetable processed products are heat-sensitive foods, which are unstable when exposed to heat. They are prone to deterioration reactions such as browning, oxidation, and polymerization when expo...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L5/30A23L33/10A23L33/115A23L33/175A23L29/30A23L5/41
CPCA23V2002/00A23L5/34A23L5/41A23L19/01A23L29/35A23L33/10A23L33/115A23L33/175A23V2200/30A23V2200/32A23V2200/326A23V2200/324A23V2200/14A23V2200/048A23V2300/10A23V2250/038A23V2250/5118A23V2250/16
Inventor 不公告发明人
Owner FOSHAN SHIRUI LEADING MATERIAL RES INST GENERAL PARTNERSHIP
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