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Method for preparing prebiotic hawthorn fruit cake from hawthorn seed xylooligosaccharide

A technology of xylo-oligosaccharides and prebiotics, which is applied in the direction of sugar-containing food ingredients, functions of food ingredients, food science, etc., can solve problems such as insufficient taste, complicated production and outflow, and inclusions in soft waxy, so as to improve the human body. Immunity, high utilization rate of hawthorn, good health effects

Pending Publication Date: 2021-10-15
承德怡达食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The above-mentioned hawthorn jelly with red dates and its processing method has the advantages of simple preparation method, but it still has some disadvantages, such as: the hawthorn jelly does not have the ability of prebiotics, the produced hawthorn jelly has incomplete health functions, and the production flow is complicated. The taste cannot be soft and waxy mixed with graininess, and the taste is not novel enough

Method used

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  • Method for preparing prebiotic hawthorn fruit cake from hawthorn seed xylooligosaccharide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] refer to figure 1 , a method for preparing prebiotic hawthorn fruit cake from hawthorn seed xylooligosaccharides, comprising the following steps:

[0029] Include the following steps:

[0030] S1. Material selection: select the following components by weight for use: 40 parts of hawthorn fruit, 10 parts of gray jujube, 8 parts of sea buckthorn fruit, 4 parts of cashew nut, 2 parts of sesame, 12 parts of starch, 0.5 part of vitamin C, and 5 parts of pectin , 4 parts of microalgae, 3 parts of oligosaccharide, 2 parts of α-lactalbumin, 2 parts of lactoferrin, 0.5 part of sweetener and 0.5 part of preservative;

[0031] S2, hawthorn fruit processing: the pulp of hawthorn fruit is separated from the fruit core;

[0032] S3, fruit core treatment: the fruit core of hawthorn fruit is crushed into a powder with a fineness of less than 1mm with a mill, and it is put into a gauze bag and placed in a pot for boiling. After boiling, the boiling time is not limited. less than 2h; ...

Embodiment 2

[0046] refer to figure 1 , a method for preparing prebiotic hawthorn fruit cake from hawthorn seed xylooligosaccharides, comprising the following steps:

[0047] S1. Material selection: Select the following components by weight for use: 43 parts of hawthorn fruit, 10 parts of gray jujube, 5 parts of sea buckthorn fruit, 6 parts of cashew nut, 2 parts of sesame, 8 parts of starch, 0.5 part of vitamin C, and 7 parts of pectin , 4 parts of microalgae, 3 parts of oligosaccharide, 2 parts of α-lactalbumin, 1 part of lactoferrin, 0.7 part of sweetener and 0.8 part of preservative;

[0048] S2, hawthorn fruit processing: the pulp of hawthorn fruit is separated from the fruit core;

[0049] S3, fruit core treatment: the fruit core of hawthorn fruit is crushed into a powder with a fineness of less than 1mm with a mill, and it is put into a gauze bag and placed in a pot for boiling. After boiling, the boiling time is not limited. less than 2h;

[0050] S4. Juice collection: filter th...

Embodiment 3

[0062] refer to figure 1 , a method for preparing prebiotic hawthorn fruit cake from hawthorn seed xylooligosaccharides, comprising the following steps:

[0063] S1. Material selection: select the following components by weight for use: 47 parts of hawthorn fruit, 14 parts of gray jujube, 8 parts of sea buckthorn fruit, 4 parts of cashew nut, 2 parts of sesame, 8 parts of starch, 0.8 part of vitamin C, and 7 parts of pectin , 4 parts of microalgae, 3 parts of oligosaccharide, 2 parts of α-lactalbumin, 1 part of lactoferrin, 0.5 part of sweetener and 0.5 part of preservative;

[0064] S2, hawthorn fruit processing: the pulp of hawthorn fruit is separated from the fruit core;

[0065] S3, fruit core treatment: the fruit core of hawthorn fruit is crushed into a powder with a fineness of less than 1mm with a mill, and it is put into a gauze bag and placed in a pot for boiling. After boiling, the boiling time is not limited. less than 2h;

[0066] S4. Juice collection: filter th...

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Abstract

The invention discloses a method for preparing a prebiotic hawthorn fruit cake from hawthorn seed xylooligosaccharide. The method is characterized in that the method comprises the following steps: S1, selecting materials; S2, performing hawthorn fruit treatment; S3, performing kernel treatment; S4, collecting juice; S5, performing raw material treatment; S6, mixing the materials; S7, performing forming. The method has various health-care effects of cooling blood and promoting salivation, helping digestion and removing flatulence, losing weight and lowering lipid, tonifying spleen and appetizing, improving human immunity and the like; moreover, the taste is better, certain granular sensation is kept while the haw is soft and glutinous, the haw kernels of the haws are fully utilized, the haw utilization rate is high, and the health-care effect is good.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing prebiotic hawthorn fruit cake from hawthorn seed xylooligosaccharides. Background technique [0002] Hawthorn is rich in nutrients. Every 100 grams of hawthorn fruit contains 85 mg of calcium and 89 mg of vitamin C. It is also rich in iron, phosphorus, protein, fat, red pigment, and pectin. However, hawthorn has a strong sour taste, which many people cannot accept, so it is often made into hawthorn jelly for consumption in northern China. [0003] Traditional Hawthorn Cake is a traditional folk pastry popular in northern China. Hawthorn fruit juice is mixed with sugar and agar and frozen into a plate. Hawthorn is sweet in taste and slightly warm and sour in nature. It enters the spleen, stomach and liver meridians; Removing blood stasis, deworming effect. [0004] The existing Chinese patent with the publication number CN104453134A discloses a red date hawthorn jelly ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/21
CPCA23L19/09A23L33/21A23V2002/00A23V2200/30A23V2200/334A23V2200/32A23V2200/324A23V2250/5118A23V2250/708A23V2250/5072A23V2250/284A23V2250/54252A23V2250/54248A23V2250/61A23V2250/032A23V2250/606A23V2250/262A23V2250/616A23V2250/252
Inventor 李莹修建华王金华
Owner 承德怡达食品股份有限公司
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