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PRODUCTION OF SWEET JELLY OF BEANS-TYPE KYUNGOKGO AND KYUNGOKGO THEREOF
PRODUCTION OF SWEET JELLY OF BEANS-TYPE KYUNGOKGO AND KYUNGOKGO THEREOF
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机译:豆类京瓷甜果冻的生产及其生产方法
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摘要
PURPOSE: A process of preparing Kyungokgo(Korean native name) as a kind of a restorative herb medicine for promoting blood circulation by heating several medicinal plants is provided. Whereby, the product is in a jelly state such as a bar of sweetened and jellied bean paste without a gel state available in the market. The process is simple and advantageous to put to practical use. CONSTITUTION: Kyungokgo containing Rehmanniae radix, ginseng powder, Poria cocos powder, honey and the like in a gel state and prepared by the prescription of the Dongeuibogam published in Korea as a book on oriental medicine is heated with 2 times of water at 95 to 100deg.C for 10 min and filtered with a filter paper at a pressure of 50Kgf/cm¬3. And 50% by weight of the Kyungokgo extract is mixed with a forming material comprising 2.0% by weight of agar, 28% by weight of sugar and 20% by weight of dregs of adzuki beans and concentrated, followed by cooling.
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机译:目的:提供一种制备京瓷果的方法,该京瓷果是一种通过加热几种药用植物来促进血液循环的恢复性草药。因此,该产品处于果冻状态,例如一块没有糖凝胶状态的甜味和果冻豆浆,在市场上可以买到。该方法简单且有利于实际使用。组成:京九杏,含有熟地黄,人参粉,Por粉,蜂蜜等,呈凝胶状,由韩国出版的《东药宝鉴》处方制备,用东方医学的书在95至100度下用2倍水加热保持10分钟,并用滤纸在50Kgf / cm 3的压力下过滤。然后将50重量%的京瓷提取物与包含2.0重量%的琼脂,28重量%的糖和20重量%的小豆渣的形成材料混合,并浓缩,然后冷却。
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