Lemon white fungus thick soup and preparation method thereof

A technology of tremella soup and lemon, which is applied in the field of food processing, can solve the problems of lack of unified production method and product standards, lack and the like, and achieve the effects of enhancing human immunity, delaying aging, and inhibiting pigmentation.

Inactive Publication Date: 2019-03-22
河北菓芝素食品制造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In recent years, people have done a lot of research on lemons from the perspective of pharmacological effects and clinical applications. Biscuits, bread, drinks, etc. made of lemons have

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The technical solution adopted in this specific embodiment is: a lemon tremella soup, characterized in that it consists of the following raw materials in parts by weight: 20 parts of lemon, 5 parts of mint, 50 parts of white fungus, 5 parts of dried wolfberry, and 5 parts of lotus seeds , 5 parts of dried longan, 5 parts of rock sugar, 8 parts of honey, 3 parts of yellow peach, 5 parts of coconut fruit, 5 parts of pineapple, 5 parts of hawthorn, 3 parts of Sydney, 5 parts of raisins, 3 parts of dried figs, and 150 parts of purified water.

[0036] A kind of preparation technology of lemon tremella soup, is characterized in that, it comprises the following steps:

[0037] Step 1. Select the first-class lemon, mint, white fungus, dried wolfberry, lotus seeds, dried longan, rock sugar, honey, yellow peach, coconut fruit, pineapple, hawthorn, Sydney, raisins, and dried figs as raw materials in certain parts by weight. spare;

[0038] Step 2. Wash the lemons, mint, white fu...

Embodiment 2

[0064] The difference between this example and Example 1 is that it consists of the following raw materials in parts by weight: 30 parts of lemon, 10 parts of mint, 60 parts of tremella, 10 parts of wolfberry, 8 parts of lotus seeds, 8 parts of dried longan, 10 parts of rock sugar 12 parts of honey, 8 parts of yellow peach, 8 parts of coconut fruit, 8 parts of pineapple, 8 parts of hawthorn, 5 parts of Sydney, 8 parts of raisins, 5 parts of dried figs, and 200 parts of purified water. The composition of other raw materials and the preparation process are all the same as in Example 1.

[0065] Example 2

[0066] The difference between this example and Example 1 is that it consists of the following raw materials in parts by weight: 25 parts of lemon, 8 parts of mint, 55 parts of white fungus, 8 parts of dried wolfberry, 6 parts of lotus seeds, 7 parts of dried longan, and 8 parts of rock sugar. 10 parts of honey, 5 parts of yellow peach, 6 parts of coconut fruit, 7 parts of pin...

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PUM

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Abstract

The invention discloses lemon white fungus thick soup and a preparation method thereof, and relates to the technical field of food processing. The lemon white fungus thick soup is prepared from the following raw materials in parts by weight: lemon, herba menthae, white fungus, died fructus lycii, semen nelumbinis, dried longan, rock candy, honey, yellow peaches, coconut jelly, pineapples, fructuscrataegi, snow pears, raisins and dried fructus fici. The lemon white fungus thick soup disclosed by the invention has the beneficial effects that no any preservative is added, and the lemon white fungus thick soup is safe and healthy, is capable of engendering fluid, relieving summer heat, appetizing, refreshing spleen and preventing cardiovascular disease, has various effects of resisting bacteria, diminishing inflammation, enhancing the body immunity and the like, is capable of promoting metabolism of skin, delaying senescence, inhibiting pigmentation, enhancing memory and improving osteoporosis, has a beautifying effect, and is capable of resisting scurvy; the lemon white fungus thick soup is very good in taste, suitable for long-term eating, easy to popularize and good in healthcare effect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a lemon tremella soup and a preparation method thereof. Background technique [0002] Lemon (scientific name: Citrus limon (L.) Burm.f.), a Rutaceae citrus plant, lemon is also called lemon fruit, lemon, and mother fruit. Small trees, branches with few thorns or nearly no thorns, young leaves and flower buds dark purple, thick papery leaves, ovate or elliptic. Single flowers axillary or few flowers clustered. Fruit oval or ovate, with thick peel, usually rough, lemon yellow, sour to very sour juice, small seed, ovate, apex; smooth seed coat, cotyledons milky white, usually single or with multiple embryos. The flowering period is April-May, and the fruiting period is September-November. [0003] Lemons are produced in the south of the Yangtze River in China, and are native to Southeast Asia, mainly in the United States, Italy, Spain and Greece. Because of its extremely...

Claims

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Application Information

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IPC IPC(8): A23L23/00A23L33/00
CPCA23L23/00A23L33/00
Inventor 张立新
Owner 河北菓芝素食品制造有限公司
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