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Kernel tasty bitter gourd sauce and its production method

A technology of bitter gourd paste and nuts, applied in the field of food, can solve the problems of loss, high drug price, heavy economic burden on patients, etc., and achieve the effects of low price, easy availability of raw materials and good taste.

Inactive Publication Date: 2006-11-22
SHANDONG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Extracting a single component as a drug has a high concentration. Although the curative effect is fast and it is convenient to take, the extraction process often causes other hypoglycemic components to be lost, and the price of the drug is high, which brings a heavy economic burden to the patient.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1: Making Almond Butter

[0022] Take 3 kg of almonds, soak in lye for about 24 hours to detoxify and peel off, or soak almonds in water for 24 hours to heat and detoxify, peel, dry in the sun, fry until fragrant, and grind them into a puree (no grainy feeling). Then add 0.5 kg of balsam pear freeze-dried powder and 0.3 kg of water-soluble cellulose for mixing, finally add 0.4 kg of water, grind into paste, sterilize and pot to obtain the product.

Embodiment 2

[0023] Embodiment 2: making of peanut-flavored bitter gourd sauce

[0024] Stir-fry peanut kernels until fragrant, peel them, beat them into puree (no graininess), then add 1.5 kg of balsam pear freeze-dried powder, 0.6 kg of water-soluble cellulose, and mix with xylitol 5×10 -4 kg, potassium sorbate 1.5×10 -5 kg added, then caramel coloring 2 x 10 -5 After one kilogram is dissolved in water, add it slowly, and finally add 2 kilograms of water, grind it into a paste, sterilize and pot it into a product.

Embodiment 3

[0025] Embodiment 3: making of walnut-flavored bitter gourd sauce

[0026] Take 6 kg of walnut kernels, remove the hard skin at the joints of the walnut kernels, fry them, dry them and make them into a mud sauce (no grainy feeling), according to the formula in Example 1, replace the fried almond paste with fried walnut kernel paste, and make Method is with embodiment 1.

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PUM

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Abstract

The invention provides a kind of bitter melon jam and its making procedure. Its material by weight: fruit nut 1-6, art pumpkin powder 0.1-0.6, cellulose 0.1-0.6, proper water; the nut is about: apricot nut, peanut, walnut kernel, sunflower nut, watermelon nut, pumpkin nut, wax gourd nut, happy kernel nut, waist kernel nut, one or two or some of them mix. Way is: fry the nut to yellow color, make jam, mix jam and bitter melon powder and cellulose, then put in water, crush, kill bacterium, then pack with no poison.

Description

Technical field: [0001] The invention relates to food, in particular to a nut flavored bitter gourd sauce and a preparation method thereof. Background technique: [0002] Li Shizhen's "Compendium of Materia Medica" records that bitter gourd, a cucurbit plant, has the effects of reducing evil heat, relieving fatigue, clearing heart and eyesight, nourishing qi and strengthening yang. Modern scientific experimental studies have shown that the ingredients contained in bitter gourd have the functions of repelling insects, antibacterial, anti-inflammatory, anti-leukemia, anti-cancer, anti-ulcer, immunity, and hypoglycemia. According to relevant literature reports, there are more than 70 active ingredients with clear structures, such as Momordica alkaloids, Momordica glucoside, dioscin, linoleic acid, α- and β-charantin, etc. However, it is well recognized that the function that has been clinically and experimentally proven is the hypoglycemic effect of bitter melon. As early as ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/212A23L1/36A23L27/60A23L19/00A23L25/00
Inventor 刘代成
Owner SHANDONG NORMAL UNIV
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