CN108991216A - A kind of weight reducing fat reducing haw jelly - Google Patents
A kind of weight reducing fat reducing haw jelly Download PDFInfo
- Publication number
- CN108991216A CN108991216A CN201810834896.1A CN201810834896A CN108991216A CN 108991216 A CN108991216 A CN 108991216A CN 201810834896 A CN201810834896 A CN 201810834896A CN 108991216 A CN108991216 A CN 108991216A
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- China
- Prior art keywords
- parts
- powder
- added
- alfalfa
- haw jelly
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- Pending
Links
- 235000015110 jellies Nutrition 0.000 title claims abstract description 23
- 239000008274 jelly Substances 0.000 title claims abstract description 23
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 31
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 30
- 235000017587 Medicago sativa ssp. sativa Nutrition 0.000 claims abstract description 27
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 24
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 23
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 23
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 23
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 23
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 23
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 23
- 235000013175 Crataegus laevigata Nutrition 0.000 claims abstract description 23
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 23
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 23
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 23
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- 235000008397 ginger Nutrition 0.000 claims abstract description 23
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- 235000007354 Coix lacryma jobi Nutrition 0.000 claims abstract description 17
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- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 10
- 229940029339 inulin Drugs 0.000 claims abstract description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 9
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
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- BVPWJMCABCPUQY-UHFFFAOYSA-N 4-amino-5-chloro-2-methoxy-N-[1-(phenylmethyl)-4-piperidinyl]benzamide Chemical compound COC1=CC(N)=C(Cl)C=C1C(=O)NC1CCN(CC=2C=CC=CC=2)CC1 BVPWJMCABCPUQY-UHFFFAOYSA-N 0.000 claims description 13
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- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
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- 206010030113 Oedema Diseases 0.000 description 2
- 244000062793 Sorghum vulgare Species 0.000 description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 2
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- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
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- 208000002874 Acne Vulgaris Diseases 0.000 description 1
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- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 208000005171 Dysmenorrhea Diseases 0.000 description 1
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- ORJVQPIHKOARKV-UHFFFAOYSA-N Nuciferine Natural products C1C2=CC=CC=C2C2=C(OC)C(OC)=CC3=C2C1N(C)CC3 ORJVQPIHKOARKV-UHFFFAOYSA-N 0.000 description 1
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- LEHOTFFKMJEONL-UHFFFAOYSA-N Uric Acid Chemical compound N1C(=O)NC(=O)C2=C1NC(=O)N2 LEHOTFFKMJEONL-UHFFFAOYSA-N 0.000 description 1
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
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- 235000013402 health food Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
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- 235000011090 malic acid Nutrition 0.000 description 1
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- ORJVQPIHKOARKV-OAHLLOKOSA-N nuciferine Chemical compound C1C2=CC=CC=C2C2=C(OC)C(OC)=CC3=C2[C@@H]1N(C)CC3 ORJVQPIHKOARKV-OAHLLOKOSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of weight reducing fat reducing haw jelly, belong to technical field of health care food.Main technical schemes are as follows: a kind of weight reducing fat reducing haw jelly is prepared by the raw material of following mass fraction: fresh hawthorn 700-800 parts, 50 parts of dried orange peel, lotus leaf dry 200 parts, 60-65 parts of lotus root starch, 300 parts of white sugar, 60 parts of alfalfa, 20 parts of ginger, 6 parts of yeast, 3 parts of inulin, 150 parts of adlay, 50 parts of jujube, 20 parts of Chinese yam, 20 parts of tremella, 15 parts of Chinese medical extract；The weight reducing fat reducing haw jelly that the present invention is prepared is in bronzing, sweet and sour taste, flexible, chewing has special baking fragrance and granular sensation, enrich the mouthfeel of product, substantially increase the market prospects of this product, the present invention is then added in product after extracting the beneficiating ingredient in Chinese medicine, hence it is evident that reduces the bad smell of Chinese medicine.
Description
Technical field
The present invention relates to technical field of health care food, and in particular to a kind of weight reducing fat reducing haw jelly.
Background technique
Folium nelumbinis and whitethorn weight losing tea is one kind of Herb Tea, is the emerging drink of rising in recent years, good-looking to drink well, and weight-reducing is supported
Face is popular.But for not water-drinking people, the small food of the sour-sweet sweet tea of acid perhaps it is more worth they favor, and
Hurry back and forth for busy people for being away from home, carry cup has inconvenience more, change back and forth water refill a cup it is also pretty troublesome.In addition it passes
Unite fruitcake product form and taste it is single, although therefore have the fruitcake products of various tastes on the market, sales volume is not high, also makes
At the waste of food resource.
Clover contains a large amount of protein, carbohydrate abundant and various mineral elements and microorganism, have " herbage it
The good reputation of king ".The protein content of clover is 1.3 times and 3.57 times more than soybean and millet protein difference, and the total nutrition of clover is than big
Beans and millet are 2.5 times and 1.5 times more.Semen Coicis is slightly cold, takes for a long time, not only bad to stomach, moreover, can cause dysmenorrhea, menstruation is not
The problems such as tune, and carbohydrate stickiness contained by adlay is higher, and eating may interfere to digest too much.
Although the health food for having clover, Semen Coicis etc. that there is the raw material of health-care efficacy to prepare in the prior art, is deposited more
Bad in taste, product form is not novel enough, and consumption figure is low, causes to be difficult to market-oriented popularization.
Summary of the invention
In view of the deficiencies of the prior art, the present invention provide it is a kind of with fresh hawthorn, lotus leaf is dry, alfalfa, ginger, chrysanthemum
Powder, adlay etc. are the nutraceutical of primary raw material preparation, and the transformation of preparation process, the product mouth made are carried out to each raw material
Feel and is suitble to consumer taste.
Technical scheme is as follows: a kind of weight reducing fat reducing haw jelly is prepared by the raw material of following mass fraction:
Fresh hawthorn 700-800 parts
50 parts of dried orange peel
Lotus leaf is 200 parts dry
60-65 parts of lotus root starch
300 parts of white sugar
60 parts of alfalfa
20 parts of ginger
6 parts of yeast
3 parts of inulin
150 parts of adlay
50 parts of jujube
20 parts of Chinese yam
20 parts of tremella
15 parts of Chinese medical extract
The Chinese medical extract the preparation method is as follows: by Radix Codonopsis, Radix Astragali, fructus lycii, cordyceps sinensis according to 1:1:1:1's
Mass ratio mixing beats powder and obtains mixed-powder, and the mixed-powder is added to the pure water of 100 times of quality, is placed at 4 DEG C and surpasses
Sound wave assisted extraction, the power of ultrasonic wave are 500W, sonication times 10min, and the liquid after ultrasonication is centrifuged and is protected
Supernatant is stayed, supernatant is freeze-dried to obtain Chinese medical extract；
It is described weight reducing fat reducing haw jelly the preparation method is as follows:
(1) 20 parts of juicings of ginger obtain ginger juice, and 60 parts of alfalfa, 150 parts of adlay, 20 parts of tremella crushed 100 mesh,
Ginger juice is added to alfalfa powder, adlay powder, tremella powder, 3 parts of inulin, in 6 parts of yeast, adds 80 parts of water stirrings
It is kneaded into dough, is pressed into the dough sheet of 1cm thickness, dough sheet is placed in 28 DEG C of provocations 6 hours, provocation rear surface is uniformly smeared 5 parts of honey, set
In oven, it is baked 30 minutes for 80 DEG C of fire up and down, after cooling, the dough sheet after baking is ground into the pale reddish brown of 2-3mm with pulverizer
Alfalfa mix clast；
(2) by lotus leaf do 200 parts, 50 parts of dried orange peel clean up after, be added after 700 parts of water openings boil, kept for 20 minutes,
After cooling, filtering retains supernatant, and supernatant is freeze-dried to obtain lotus leaf tangerine peel powder；
(3) 50 parts of jujube, 20 parts of Chinese yam be crushed into 120 mesh respectively and obtain red date powder, yam flour；
(4) will fresh hawthorn 700-800 parts stoning after, be added 80 DEG C of 500 parts of water tanning 30 minutes after, by traditional Chinese medicine extraction
Lotus leaf tangerine peel powder that alfalfa mixture clast that object, step (1) are prepared, step (2) are prepared, step (3) system
Uniformly mixing is added in standby 300 parts of red date powder, yam flour, white sugar obtained, continues tanning 5 minutes and is beaten after cooling using blender
At hawthorn puree；
(5) it after dissolving 60-65 parts of lotus root starch with 60 parts of water, is added in hawthorn puree, heats while stirring to thick,
Pour into container cooling and shaping while hot up to weight reducing fat reducing haw jelly.
Further, the mass fraction of the fresh hawthorn is 700 parts.
Further, the alfalfa mixture clast particle size is 3mm.
The effect of reasonable spleen tune stomach of lotus leaf and weight-reducing, China since ancient times just regard as lotus leaf in the good medicine of weight reducing.Lotus leaf is
The blade of many years aquatic herbaceous plant lotus.Its chemical component mainly have Nuciferine, citric acid, malic acid, gluconic acid, oxalic acid,
Succinic acid and the alkaline components of other antimitotics effect.Hawthorn contains multivitamin, hawthorn acid, tartaric acid, citric acid, apple
Tartaric acid etc., also contains the minerals such as flavonoids, lactone, carbohydrate, protein, fat and calcium, phosphorus, iron, and contained lipolytic enzyme can promote
Into the digestion of fat food, promotion gastric secretion and increase the functions such as enzyme element in stomach.Semen Coicis can exclude bodily waste, accelerate
Metabolism, consumer edema remove moisture, can improve face acne and it is coarse dark and gloomy the problems such as.The present invention utilizes each group of food materials
/ complementarity and mutual benefit, so that a simple snacks is played the role of " medicine ", also becoming traditional fruit tea can take with oneself
The convenient diet of band.
Complementarity and mutual benefit between Chinese medicine and each component of alfalfa, gives full play to respective beneficial functional.Wherein ginger
Chinese yam then plays invigorating spleen and reinforcing stomach, digestant, and jujube, Radix Codonopsis and Radix Astragali play the role of nourishing qi and blood, fill temperature sun.Semen Coicis,
Claim " semen coicis " in Chinese medicine, has effects that invigorating spleen to remove dampness and whitening spot-removing, it can control arthritis with fixed pain caused by dampness.Jujube, Radix Codonopsis and Radix Astragali
There is nourishing qi and blood fill temperature sun.Cold air of the ginger to neutralize adlay, and Chinese yam be then invigorating spleen and reinforcing stomach, it is aid digestion.
Alfalfa promotes the exclusion of internal moisture retention performance, and the uric acid of women physiological period oedema, patient with gout is excluded,
With good effect.In addition, containing a kind of active constituent for being known as " plant saponin " in alfalfa.The plant soap in enteron aisle
Element has great affinity to cholesterol, can do grease emulsifier, it can be combined into a kind of insoluble compound with cholesterol
Object absorb body can not, be discharged together with excrement.In this way, the intake from cholesterol in diet can be reduced,
Connect the cholesterol level reduced in blood and tissue.Meanwhile clover contains abundant minerals, is splendid basic food source, it is right
It often eats rich food in usually, the people that business entertainment is drunk, the acid that can be helped to balance the acid-base property in body, avoid blood
Change.
Beneficial effects of the present invention are as follows:
(1) traditional fruit tea and haw jelly are melted into a whole by the present invention, are improved, make it easy to save and take
Band；It not only ensure that mouthfeel, become snacks suitable for people of all ages, drug effect also mutual using food materials is strong to human body
Health plays a kind of effect of gain；
(2) it is dried after the fermentation of addition yeast after the present invention will mix after ginger crush with alfalfa, adlay, tremella, inulin
Roasting, makes it generate special baking fragrance, then be ground into clast, and being added to when chewing in fruitcake has unique mouthfeel, separately
Outside, ginger juice bakes its penetrating odor by high temperature and is eased, and no longer makes us being difficult to receive；In addition, the inulin tool of addition
There is fungistatic effect, is greatly improved the shelf-life of this product；
(3) after extracting the beneficiating ingredient of Chinese medicine, it is added in formula, first is that the concentration of beneficiating ingredient can be concentrated, separately
Outside, it avoids the problem that the plant powder of Chinese medicine causes fruitcake to be not easy to form, while also substantially increasing the health-care effect of product.
Specific embodiment
The present invention is described further combined with specific embodiments below, if without specified otherwise, the raw materials used in the present invention
And equipment is the ordinary skill in the art.
Embodiment 1
A kind of weight reducing fat reducing haw jelly, is to be prepared as follows to obtain:
(1) it prepares Chinese medical extract: Radix Codonopsis, Radix Astragali, fructus lycii, cordyceps sinensis is mixed according to the mass ratio of 1:1:1:1
It beats powder and obtains mixed-powder, the mixed-powder is added to the pure water of 100 times of quality, is placed in ultrasonic wave assisted extraction at 4 DEG C,
The power of ultrasonic wave is 500W, sonication times 10min, and the liquid centrifugation after ultrasonication is retained supernatant, will be upper
Clear liquid is freeze-dried to obtain Chinese medical extract；
(2) 20 parts of juicings of ginger obtain ginger juice, and 60 parts of alfalfa, 150 parts of adlay, 20 parts of tremella crushed 100 mesh,
Ginger juice is added to alfalfa powder, adlay powder, tremella powder, 3 parts of inulin, in 6 parts of yeast, adds 80 parts of water stirrings
It is kneaded into dough, is pressed into the dough sheet of 1cm thickness, dough sheet is placed in 28 DEG C of provocations 6 hours, provocation rear surface is uniformly smeared 5 parts of honey, set
In oven, it is baked 30 minutes for 80 DEG C of fire up and down, after cooling, the dough sheet after baking is ground into the pale reddish brown lucerne of 2mm with pulverizer
Mu mixture clast；
(3) by lotus leaf do 200 parts, 50 parts of dried orange peel clean up after, be added after 700 parts of water openings boil, kept for 20 minutes,
After cooling, filtering retains supernatant, and supernatant is freeze-dried to obtain lotus leaf tangerine peel powder；
(4) 50 parts of jujube, 20 parts of Chinese yam be crushed into 120 mesh respectively and obtain red date powder, yam flour；
(5) it by after 700 parts of fresh hawthorn stonings, after 80 DEG C of 500 parts of water tannings being added 30 minutes, by Chinese medical extract, walks
Suddenly lotus leaf tangerine peel powder, the step (4) that (2) are prepared alfalfa mixture clast, step (3) are prepared are prepared
Red date powder, yam flour, 300 parts of white sugar uniformly mixing is added, continue tanning 5 minutes and break into hawthorn using blender after cooling
Puree；
(5) it after dissolving 60 parts of lotus root starch with 60 parts of water, is added in hawthorn puree, heats while stirring to thick, take advantage of
Heat pours into container cooling and shaping up to weight reducing fat reducing haw jelly.
Embodiment 2
A kind of weight reducing fat reducing haw jelly, is to be prepared as follows to obtain:
(1) it prepares Chinese medical extract: Radix Codonopsis, Radix Astragali, fructus lycii, cordyceps sinensis is mixed according to the mass ratio of 1:1:1:1
It beats powder and obtains mixed-powder, the mixed-powder is added to the pure water of 100 times of quality, is placed in ultrasonic wave assisted extraction at 4 DEG C,
The power of ultrasonic wave is 500W, sonication times 10min, and the liquid centrifugation after ultrasonication is retained supernatant, will be upper
Clear liquid is freeze-dried to obtain Chinese medical extract；
(2) 20 parts of juicings of ginger obtain ginger juice, and 60 parts of alfalfa, 150 parts of adlay, 20 parts of tremella crushed 100 mesh,
Ginger juice is added to alfalfa powder, adlay powder, tremella powder, 3 parts of inulin, in 6 parts of yeast, adds 80 parts of water stirrings
It is kneaded into dough, is pressed into the dough sheet of 1cm thickness, dough sheet is placed in 28 DEG C of provocations 6 hours, provocation rear surface is uniformly smeared 5 parts of honey, set
In oven, it is baked 30 minutes for 80 DEG C of fire up and down, after cooling, the dough sheet after baking is ground into the pale reddish brown lucerne of 3mm with pulverizer
Mu mixture clast；
(3) by lotus leaf do 200 parts, 50 parts of dried orange peel clean up after, be added after 700 parts of water openings boil, kept for 20 minutes,
After cooling, filtering retains supernatant, and supernatant is freeze-dried to obtain lotus leaf tangerine peel powder；
(4) 50 parts of jujube, 20 parts of Chinese yam be crushed into 120 mesh respectively and obtain red date powder, yam flour；
(5) it by after 800 parts of fresh hawthorn stonings, after 80 DEG C of 500 parts of water tannings being added 30 minutes, by Chinese medical extract, walks
Suddenly lotus leaf tangerine peel powder, the step (4) that (2) are prepared alfalfa mixture clast, step (3) are prepared are prepared
Red date powder, yam flour, 300 parts of white sugar uniformly mixing is added, continue tanning 5 minutes and break into hawthorn using blender after cooling
Puree；
(5) it after dissolving 65 parts of lotus root starch with 60 parts of water, is added in hawthorn puree, heats while stirring to thick, take advantage of
Heat pours into container cooling and shaping up to weight reducing fat reducing haw jelly.
Embodiment 3
A kind of weight reducing fat reducing haw jelly, is to be prepared as follows to obtain:
(1) it prepares Chinese medical extract: Radix Codonopsis, Radix Astragali, fructus lycii, cordyceps sinensis is mixed according to the mass ratio of 1:1:1:1
It beats powder and obtains mixed-powder, the mixed-powder is added to the pure water of 100 times of quality, is placed in ultrasonic wave assisted extraction at 4 DEG C,
The power of ultrasonic wave is 500W, sonication times 10min, and the liquid centrifugation after ultrasonication is retained supernatant, will be upper
Clear liquid is freeze-dried to obtain Chinese medical extract；
(2) 20 parts of juicings of ginger obtain ginger juice, and 60 parts of alfalfa, 150 parts of adlay, 20 parts of tremella crushed 100 mesh,
Ginger juice is added to alfalfa powder, adlay powder, tremella powder, 3 parts of inulin, in 6 parts of yeast, adds 80 parts of water stirrings
It is kneaded into dough, is pressed into the dough sheet of 1cm thickness, dough sheet is placed in 28 DEG C of provocations 6 hours, provocation rear surface is uniformly smeared 5 parts of honey, set
In oven, it is baked 30 minutes for 80 DEG C of fire up and down, after cooling, the dough sheet after baking is ground into the pale reddish brown lucerne of 3mm with pulverizer
Mu mixture clast；
(3) by lotus leaf do 200 parts, 50 parts of dried orange peel clean up after, be added after 700 parts of water openings boil, kept for 20 minutes,
After cooling, filtering retains supernatant, and supernatant is freeze-dried to obtain lotus leaf tangerine peel powder；
(4) 50 parts of jujube, 20 parts of Chinese yam be crushed into 120 mesh respectively and obtain red date powder, yam flour；
(5) it by after 750 parts of fresh hawthorn stonings, after 80 DEG C of 500 parts of water tannings being added 30 minutes, by Chinese medical extract, walks
Suddenly lotus leaf tangerine peel powder, the step (4) that (2) are prepared alfalfa mixture clast, step (3) are prepared are prepared
Red date powder, yam flour, 300 parts of white sugar uniformly mixing is added, continue tanning 5 minutes and break into hawthorn using blender after cooling
Puree；
(5) it after dissolving 60 parts of lotus root starch with 60 parts of water, is added in hawthorn puree, heats while stirring to thick, take advantage of
Heat pours into container cooling and shaping up to weight reducing fat reducing haw jelly.
The weight reducing fat reducing haw jelly subjective appreciation table of table 1
This table is the averaging of income value that 30 field of food experts carry out evaluation marking.
Known by upper table, the weight reducing fat reducing haw jelly that the present invention is prepared is in bronzing, sweet and sour taste, flexible, chewing
Have special baking fragrance and granular sensation, enrich the mouthfeel of product, substantially increase the market prospects of this product, the present invention will in
Beneficiating ingredient in medicine is then added in product after extracting, hence it is evident that reduces the bad smell of Chinese medicine.
Above-described embodiment is only intended to citing and explanation of the invention, and is not intended to limit the invention to described
In scope of embodiments.Furthermore it will be appreciated by persons skilled in the art that the present invention is not limited to the above embodiment, according to this hair
Bright introduction can also make more kinds of variants and modifications, these variants and modifications all fall within present invention model claimed
In enclosing.
Claims (3)
1. a kind of weight reducing fat reducing haw jelly, which is characterized in that be prepared by the raw material of following mass fraction:
Fresh hawthorn 700-800 parts
50 parts of dried orange peel
Lotus leaf is 200 parts dry
60-65 parts of lotus root starch
300 parts of white sugar
60 parts of alfalfa
20 parts of ginger
6 parts of yeast
3 parts of inulin
150 parts of adlay
50 parts of jujube
20 parts of Chinese yam
20 parts of tremella
15 parts of Chinese medical extract
The Chinese medical extract the preparation method is as follows: by Radix Codonopsis, Radix Astragali, fructus lycii, cordyceps sinensis according to 1:1:1:1 quality
Ratio mixing beats powder and obtains mixed-powder, and the mixed-powder is added to the pure water of 100 times of quality, is placed in ultrasonic wave at 4 DEG C
Assisted extraction, the power of ultrasonic wave are 500W, sonication times 10min, and the liquid centrifugation after ultrasonication is retained
Supernatant is freeze-dried to obtain Chinese medical extract by clear liquid；
It is described weight reducing fat reducing haw jelly the preparation method is as follows:
(1) 20 parts of juicings of ginger obtain ginger juice, 60 parts of alfalfa, 150 parts of adlay, 20 parts of tremella crushed 100 mesh, by ginger
Juice is added to alfalfa powder, adlay powder, tremella powder, 3 parts of inulin, in 6 parts of yeast, adds 80 parts of stirrings of water and be kneaded into
Dough is pressed into the dough sheet of 1cm thickness, dough sheet is placed in 28 DEG C of provocations 6 hours, provocation rear surface is uniformly smeared 5 parts of honey, is placed in roasting
In case, it is baked 30 minutes for 80 DEG C of fire up and down, after cooling, the dough sheet after baking is ground into the alfalfa of 2-3mm with pulverizer
Mixture clast；
(2) by lotus leaf do 200 parts, 50 parts of dried orange peel clean up after, be added after 700 parts of water openings boil, kept for 20 minutes, it is cooling
Afterwards, filtering retains supernatant, and supernatant is freeze-dried to obtain lotus leaf tangerine peel powder；
(3) 50 parts of jujube, 20 parts of Chinese yam be crushed into 120 mesh respectively and obtain red date powder, yam flour；
(4) it by after fresh hawthorn 700-800 parts stonings, after 80 DEG C of 500 parts of water tannings being added 30 minutes, by Chinese medical extract, walks
Suddenly lotus leaf tangerine peel powder, the step (3) that (1) is prepared alfalfa mixture clast, step (2) are prepared are prepared
Red date powder, yam flour, 300 parts of white sugar uniformly mixing is added, continue tanning 5 minutes and break into hawthorn using blender after cooling
Puree；
(5) it after dissolving 60-65 parts of lotus root starch with 60 parts of water, is added in hawthorn puree, heats while stirring to thick, while hot
Cooling and shaping is poured into container up to weight reducing fat reducing haw jelly.
2. a kind of weight reducing fat reducing haw jelly as described in claim 1, which is characterized in that the mass fraction of the fresh hawthorn
It is 700 parts.
3. a kind of weight reducing fat reducing haw jelly as described in claim 1, which is characterized in that the alfalfa mixture clast
Particle size is 3mm.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110771839A (en) * | 2019-10-30 | 2020-02-11 | 王峰 | Hawthorn cake and preparation method thereof |
| CN112970918A (en) * | 2021-04-01 | 2021-06-18 | 广西壮族自治区农业科学院 | Large-fruit hawthorn vinegar fruitcake rich in dietary fiber and preparation method thereof |
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| CN106212594A (en) * | 2016-07-28 | 2016-12-14 | 吴祥忠 | A kind of fat burning and slimming Rhizoma Dioscoreae Pericarpium Citri Reticulatae cake |
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| CN106070466A (en) * | 2016-07-28 | 2016-11-09 | 合肥吴复和食品有限公司 | A kind of fat burning and slimming Rhizoma Dioscoreae Pericarpium Citri Reticulatae cake |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110771839A (en) * | 2019-10-30 | 2020-02-11 | 王峰 | Hawthorn cake and preparation method thereof |
| CN112970918A (en) * | 2021-04-01 | 2021-06-18 | 广西壮族自治区农业科学院 | Large-fruit hawthorn vinegar fruitcake rich in dietary fiber and preparation method thereof |
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Application publication date: 20181214 |