CN109430498A - 一种橄榄果蜜脆 - Google Patents
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- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 16
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- 235000019408 sucralose Nutrition 0.000 claims abstract description 15
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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
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicinal Preparation (AREA)
Abstract
本发明公开了一种橄榄果蜜脆。本发明的橄榄果蜜脆由以下质量配比的原料制备：橄榄果40‑50份，蓝莓果浆10‑15份，甘草5‑10份，陈皮5‑10份，桔梗5‑10份，苦杏仁5‑10份，蜂蜜3‑5份，三氯蔗糖1‑3份，柠檬酸1‑3份，苯甲酸钠1‑3份。本橄榄果蜜脆具有清肺利咽、生津解毒、护肝明目的功效，入口香甜，口味清新，口感甜而不腻，适于长期食用。
Description
技术领域
本发明涉及一种橄榄果蜜脆，属于食品技术领域。
背景技术
橄榄果中含有较多量的水分、钙质、维生素C与尼克酸，并且还含有一定量的蛋白质、脂肪、糖类、磷、铁、维生素A原、维生素B1、维生素B2等。橄榄性味甘、平，偏酸。具有清肺利咽、生津解毒、凉血活血、止呕止咳止痢功能，因而对防治咽喉肿痛、河豚鱼中毒、酒精中毒、鱼骨梗喉、流感、百日咳、菌痢、坏血病、高血压以及孕妇妊娠呕吐等症，有较好的食疗功效。
本发明的目的是提供一种橄榄果蜜脆，本橄榄果蜜脆清肺利咽、生津解毒、护肝明目的功效，入口香甜，口味清新，口感甜而不腻，适于长期食用。
本发明的技术方案如下：一种橄榄果蜜脆，由以下质量配比的原料制备：橄榄果40-50份，蓝莓果浆10-15份，甘草5-10份，陈皮 5-10份，桔梗5-10份，苦杏仁5-10份，蜂蜜3-5份，三氯蔗糖 1-3份，柠檬酸 1-3份，苯甲酸钠 1-3份。
本发明的橄榄果蜜脆，优选由以下质量配比的原料制备：橄榄果40份，蓝莓果浆10份，甘草 10份，陈皮 5份，桔梗 5份，苦杏仁 5份，蜂蜜 3份，三氯蔗糖1份，柠檬酸 1份，苯甲酸钠1份。
本发明的橄榄果蜜脆，优选由以下质量配比的原料制备：橄榄果 45份，蓝莓果浆12份，甘草 7份，陈皮 7份，桔梗 7份，苦杏仁 7份、蜂蜜 4份、三氯蔗糖2份、柠檬酸 2份、苯甲酸钠 2份。
本发明的橄榄果蜜脆，优选由以下质量配比的原料制备：橄榄果 45份，蓝莓果浆7份，甘草 7份，陈皮 7份，桔梗 7份，苦杏仁 7份，蜂蜜 4份，三氯蔗糖2份，柠檬酸 2份，苯甲酸钠 2份。
本发明的橄榄果蜜脆，优选由以下质量配比的原料制备：橄榄果 50份，蓝莓果浆10份，甘草 5份，陈皮 10份，桔梗 10份，苦杏仁 10份，蜂蜜 5份，三氯蔗糖 3份，柠檬酸 3份，苯甲酸钠 3份。
本发明的橄榄果蜜脆在配方中采用蓝莓果浆，其含有丰富的营养成分，具有防止脑神经老化、保护视力、强心、抗癌、软化血管、增强人机体免疫等功能；陈皮具有清肺理气健脾，燥湿化痰的功效；苦杏仁具有降血糖、降血脂、抗肿瘤、增强消化***能力的作用。全配方具有清肺利咽、生津解毒、护肝明目的功效，入口香甜，口味清新，口感甜而不腻，适于长期食用。
具体实施方式
下面通过实施例对本发明做进一步详细说明，这些实施例仅用来说明本发明，并不限制本发明的范围。
实施例1 采用以下质量配比的原料制备本发明的配方：橄榄果40份，蓝莓果浆10份，甘草 10份，陈皮 5份，桔梗 5份，苦杏仁 5份，蜂蜜 3份，三氯蔗糖1份，柠檬酸 1份，苯甲酸钠1份。
实施例2 采用以下质量配比的原料制备本发明的配方：橄榄果 45份，蓝莓果浆12份，甘草 7份，陈皮 7份，桔梗 7份，苦杏仁 7份，蜂蜜 4份，三氯蔗糖2份，柠檬酸 2份，苯甲酸钠 2份。
实施例3 采用以下质量配比的原料制备本发明的配方：橄榄果 45份，蓝莓果浆 7份，甘草 7份，陈皮 7份，桔梗 7份，苦杏仁 7份，蜂蜜 4份，三氯蔗糖2份，柠檬酸 2份，苯甲酸钠 2份。
实施例4 采用以下质量配比的原料制备本发明的配方：橄榄果 50份，蓝莓果浆10份，甘草 5份，陈皮 10份，桔梗 10份，苦杏仁 10份，蜂蜜 5份，三氯蔗糖 3份，柠檬酸 3份，苯甲酸钠 3份。
Claims (5)
1.一种橄榄果蜜脆，其特征在于：由以下质量配比的原料制备：橄榄果40-50份，蓝莓果浆10-15份，甘草5-10份，陈皮 5-10份，桔梗5-10份，苦杏仁5-10份，蜂蜜 3-5份，三氯蔗糖1-3份，柠檬酸 1-3份，苯甲酸钠 1-3份。
2.如权利要求1所述的橄榄果蜜脆，其特征在于：由以下质量配比的原料制备：橄榄果40份，蓝莓果浆10份，甘草 10份，陈皮 5份，桔梗 5份，苦杏仁 5份，蜂蜜 3份，三氯蔗糖1份，柠檬酸 1份，苯甲酸钠1份。
3.如权利要求1所述的橄榄果蜜脆，其特征在于：由以下质量配比的原料制备：橄榄果45份，蓝莓果浆 12份，甘草 7份，陈皮 7份，桔梗 7份，苦杏仁 7份，蜂蜜 4份，三氯蔗糖2份，柠檬酸 2份，苯甲酸钠 2份。
4.如权利要求1所述的橄榄果蜜脆，其特征在于：由以下质量配比的原料制备：橄榄果45份，蓝莓果浆 7份，甘草 7份，陈皮 7份，桔梗 7份，苦杏仁 7份，蜂蜜 4份，三氯蔗糖2份，柠檬酸 2份，苯甲酸钠 2份。
5.如权利要求1所述的橄榄果蜜脆，其特征在于：由以下质量配比的原料制备：橄榄果50份，蓝莓果浆 10份，甘草 5份，陈皮 10份，桔梗 10份，苦杏仁 10份，蜂蜜 5份，三氯蔗糖3份，柠檬酸 3份，苯甲酸钠 3份。
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222465A (zh) * | 2014-08-27 | 2014-12-24 | 谈茁 | 一种风味橄榄的制作方法 |
| CN105029258A (zh) * | 2014-09-20 | 2015-11-11 | 林静 | 一种多味橄榄的制作方法 |
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- 2018-11-08 CN CN201811322924.8A patent/CN109430498A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222465A (zh) * | 2014-08-27 | 2014-12-24 | 谈茁 | 一种风味橄榄的制作方法 |
| CN105029258A (zh) * | 2014-09-20 | 2015-11-11 | 林静 | 一种多味橄榄的制作方法 |
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Application publication date: 20190308 |