CN102028273A - Gingko bowled porridge and preparation process thereof - Google Patents
Gingko bowled porridge and preparation process thereof Download PDFInfo
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- CN102028273A CN102028273A CN2010105453175A CN201010545317A CN102028273A CN 102028273 A CN102028273 A CN 102028273A CN 2010105453175 A CN2010105453175 A CN 2010105453175A CN 201010545317 A CN201010545317 A CN 201010545317A CN 102028273 A CN102028273 A CN 102028273A
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Abstract
The invention relates to a gingko bowled porridge and a preparation process thereof. The components of the porridge by weight percentage are as following: 1.5 to 2.5% of raw material gingko, 0.4 to 0.6% of ormosia, 0.8 to 1.2% of kidney bean, 0.3 to 0.5% of peanut, 4 to 5% of sticky rice, 2.5 to 3.5% of cereal, 1.5 to 2.5% of corn, 0.35 to 0.39% of dry ginkgo leaves, 3.8 to 4.2% of auxiliary sugar, 0.08 to 0.12% of stabilizing agent, 0.08 to 0.12% of sucrose fatty acid ester, 0.018 to 0.022% of acesulfame, 0.008 to 0.012% of disodium ethylene diamine tetraacetate, and the balance of water. The method comprises the steps of: 1) treating the raw materials after weighting the raw materials according to the weight percentage, 2) preparing soup, 3) filling into a bowl, and 4) sterilizing and packaging. The product of the invention maintains the nutritional value and officinal value of the ginkgo nut while removes the bitter of the ginkgo nut, is nutritional and delicious, enriches the nutrition by adding various coarse food grains, is low in cost and efficiently enhances the human physique. The process of the invention is simple in implement, is clean and has short production period.
Description
Technical field
The present invention relates to a kind of nutraceutical and production technology thereof, relate in particular to a kind of ginkgo bowl congee and production technology thereof.
Background technology
Along with the raising of people's living standard, people more and more pay attention to the maintenance of own health, and therefore often edible a good inexpensive, nutritious food is very useful to people's health.
Summary of the invention
The present invention provides a kind of nutrition delicious food, economical and practical, the ginkgo bowl congee and the production technology thereof that improve the health in order to overcome the above problems.
The technical scheme of product of the present invention is: each component and mass percent thereof are respectively: raw material ginkgo 1.5～2.5%, red bean 0.4～0.6%, kidney bean 0.8～1.2%, peanut 0.3～0.5%, glutinous rice 4～5%, Mai Ren 2.5～3.5%, corn quarrel 1.5～2.5%, dry Folium Ginkgo 0.35～0.39%, auxiliary material sugar 3.8～4.2%, stabilizing agent 0.08～0.12%, sucrose fatty acid ester 0.08～0.12%, acesulfame potassium 0.018～0.022%, disodium ethylene diamine tetraacetate 0.008～0.012%, all the other are water.
The technical scheme of technology of the present invention is: get above-mentioned each component and implement by following step:
1), raw material is handled.Getting the ginkgo back of shelling removes impurity and precooked 3 minutes; In boiling water, boiled cooling naturally 20 minutes after getting red bean, kidney bean, peanut removal impurity; Eluriate totally after getting glutinous rice, wheat Renhe corn quarrel removal impurity.
2), join soup.Dry Folium Ginkgo is added water to be heated in pot and is filtered to the constant volume pot after 30 minutes; Injection water heats in sugar dissolving kettle, white granulated sugar is poured in the sugar dissolving kettle extremely all melt, and adds stabilizing agent, sucrose fatty acid ester, acesulfame potassium and disodium ethylene diamine tetraacetate again, pours into after filtering in the above-mentioned constant volume pot, is heated to 80-90 ℃ and pumps in the Object storing drum.
3), dress bowl.With the empty bowl of disinfection with hot water more than 82 ℃, raw material is poured in the empty bowl, again the soup stock in the above-mentioned Object storing drum is added in the bowl, initial temperature reaches 50-60 ℃ and plastic film and seals.
4), sterilization, packing.
Product of the present invention has kept the nutritive value and the medical value of ginkgo nut, has removed the bitter taste of ginkgo nut simultaneously, the nutrition delicious food, and added multiple coarse food grain, and enriched the nutritive value of product of the present invention, with low cost, effectively strengthen human body constitution.
Process implementing of the present invention is simple, clean hygiene, with short production cycle.
The specific embodiment
Embodiment 1
Ginkgo bowl congee and production technology thereof, each component and mass percent thereof are respectively: raw material ginkgo 1.5%, red bean 0.4%, kidney bean 0.8%, peanut 0.3%, glutinous rice 4%, Mai Ren 2.5%, corn quarrel 1.5%, dry Folium Ginkgo 0.35%, auxiliary material sugar 3.8%, stabilizing agent 0.08%, sucrose fatty acid ester 0.08%, acesulfame potassium 0.018%, disodium ethylene diamine tetraacetate 0.008%, all the other are water.
Getting above-mentioned each component implements by following step:
1), raw material is handled.Getting the ginkgo back of shelling removes impurity and precooked 3 minutes; In boiling water, boiled cooling naturally 20 minutes after getting red bean, kidney bean, peanut removal impurity; Eluriate totally after getting glutinous rice, wheat Renhe corn quarrel removal impurity.
2), join soup.Dry Folium Ginkgo is added water to be heated in pot and is filtered to the constant volume pot after 30 minutes; Injection water heats in sugar dissolving kettle, white granulated sugar is poured in the sugar dissolving kettle extremely all melt, and adds stabilizing agent, sucrose fatty acid ester, acesulfame potassium and disodium ethylene diamine tetraacetate again, pours into after filtering in the above-mentioned constant volume pot, is heated to 80-90 ℃ and pumps in the Object storing drum.
3), dress bowl.With the empty bowl of disinfection with hot water more than 82 ℃, raw material is poured in the empty bowl, again the soup stock in the above-mentioned Object storing drum is added in the bowl, initial temperature reaches 50-60 ℃ and plastic film and seals.
4), sterilization, packing.
Embodiment 2
Ginkgo bowl congee and production technology thereof, each component and mass percent thereof are respectively: raw material ginkgo 2%, red bean 0.5%, kidney bean 1.0%, peanut 0.4%, glutinous rice 4.5%, Mai Ren 3%, corn quarrel 2%, dry Folium Ginkgo 0.37%, auxiliary material sugar 4.0%, stabilizing agent 1.0%, sucrose fatty acid ester 1.0%, acesulfame potassium 0.02%, disodium ethylene diamine tetraacetate 0.01%, all the other are water.
Getting above-mentioned each component implements by following step:
1), raw material is handled.Getting the ginkgo back of shelling removes impurity and precooked 3 minutes; In boiling water, boiled cooling naturally 20 minutes after getting red bean, kidney bean, peanut removal impurity; Eluriate totally after getting glutinous rice, wheat Renhe corn quarrel removal impurity.
2), join soup.Dry Folium Ginkgo is added water to be heated in pot and is filtered to the constant volume pot after 30 minutes; Injection water heats in sugar dissolving kettle, white granulated sugar is poured in the sugar dissolving kettle extremely all melt, and adds stabilizing agent, sucrose fatty acid ester, acesulfame potassium and disodium ethylene diamine tetraacetate again, pours into after filtering in the above-mentioned constant volume pot, is heated to 80-90 ℃ and pumps in the Object storing drum.
3), dress bowl.With the empty bowl of disinfection with hot water more than 82 ℃, raw material is poured in the empty bowl, again the soup stock in the above-mentioned Object storing drum is added in the bowl, initial temperature reaches 50-60 ℃ and plastic film and seals.
4), sterilization, packing.
Present embodiment is a preferred forms.
Embodiment 3
Ginkgo bowl congee and production technology thereof, each component and mass percent thereof are respectively: raw material ginkgo 2.5%, red bean 0.6%, kidney bean 1.2%, peanut 0.5%, glutinous rice 5%, Mai Ren 3.5%, corn quarrel 2.5%, dry Folium Ginkgo 0.39%, auxiliary material sugar 4.2%, stabilizing agent 0.12%, sucrose fatty acid ester 0.12%, acesulfame potassium 0.022%, disodium ethylene diamine tetraacetate 0.012%, all the other are water.
Getting above-mentioned each component implements by following step:
1), raw material is handled.Getting the ginkgo back of shelling removes impurity and precooked 3 minutes; In boiling water, boiled cooling naturally 20 minutes after getting red bean, kidney bean, peanut removal impurity; Eluriate totally after getting glutinous rice, wheat Renhe corn quarrel removal impurity.
2), join soup.Dry Folium Ginkgo is added water to be heated in pot and is filtered to the constant volume pot after 30 minutes; Injection water heats in sugar dissolving kettle, white granulated sugar is poured in the sugar dissolving kettle extremely all melt, and adds stabilizing agent, sucrose fatty acid ester, acesulfame potassium and disodium ethylene diamine tetraacetate again, pours into after filtering in the above-mentioned constant volume pot, is heated to 80-90 ℃ and pumps in the Object storing drum.
3), dress bowl.With the empty bowl of disinfection with hot water more than 82 ℃, raw material is poured in the empty bowl, again the soup stock in the above-mentioned Object storing drum is added in the bowl, initial temperature reaches 50-60 ℃ and plastic film and seals.
4), sterilization, packing.
Claims (2)
1. ginkgo bowl congee, it is characterized in that: each component and mass percent thereof are respectively: raw material ginkgo 1.5～2.5%, red bean 0.4～0.6%, kidney bean 0.8～1.2%, peanut 0.3～0.5%, glutinous rice 4～5%, Mai Ren 2.5～3.5%, corn quarrel 1.5～2.5%, dry Folium Ginkgo 0.35～0.39%, auxiliary material sugar 3.8～4.2%, stabilizing agent 0.08～0.12%, sucrose fatty acid ester 0.08～0.12%, acesulfame potassium 0.018～0.022%, disodium ethylene diamine tetraacetate 0.008～0.012%, all the other are water.
2. the production technology of ginkgo bowl congee is characterized in that: get above-mentioned each component and implement by following step:
1), raw material is handled.Getting the ginkgo back of shelling removes impurity and precooked 3 minutes; In boiling water, boiled cooling naturally 20 minutes after getting red bean, kidney bean, peanut removal impurity; Eluriate totally after getting glutinous rice, wheat Renhe corn quarrel removal impurity.
2), join soup.Dry Folium Ginkgo is added water to be heated in pot and is filtered to the constant volume pot after 30 minutes; Injection water heats in sugar dissolving kettle, white granulated sugar is poured in the sugar dissolving kettle extremely all melt, and adds stabilizing agent, sucrose fatty acid ester, acesulfame potassium and disodium ethylene diamine tetraacetate again, pours into after filtering in the above-mentioned constant volume pot, is heated to 80-90 ℃ and pumps in the Object storing drum.
3), dress bowl.With the empty bowl of disinfection with hot water more than 82 ℃, raw material is poured in the empty bowl, again the soup stock in the above-mentioned Object storing drum is added in the bowl, initial temperature reaches 50-60 ℃ and plastic film and seals.
4), sterilization, packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105453175A CN102028273A (en) | 2010-11-16 | 2010-11-16 | Gingko bowled porridge and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105453175A CN102028273A (en) | 2010-11-16 | 2010-11-16 | Gingko bowled porridge and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102028273A true CN102028273A (en) | 2011-04-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105453175A Pending CN102028273A (en) | 2010-11-16 | 2010-11-16 | Gingko bowled porridge and preparation process thereof |
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| CN (1) | CN102028273A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613563A (en) * | 2012-04-16 | 2012-08-01 | 安徽同福食品有限责任公司 | Health keeping and yuan solidifying bowl porridge and preparation process thereof |
| CN102613457A (en) * | 2012-04-17 | 2012-08-01 | 安徽同福食品有限责任公司 | Longan lotus seed bowl porridge and production process of longan lotus seed bowl porridge |
| CN103039983A (en) * | 2012-12-29 | 2013-04-17 | 罗永祺 | Soup with white fruit nuts and small red beans and preparation method thereof |
-
2010
- 2010-11-16 CN CN2010105453175A patent/CN102028273A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613563A (en) * | 2012-04-16 | 2012-08-01 | 安徽同福食品有限责任公司 | Health keeping and yuan solidifying bowl porridge and preparation process thereof |
| CN102613457A (en) * | 2012-04-17 | 2012-08-01 | 安徽同福食品有限责任公司 | Longan lotus seed bowl porridge and production process of longan lotus seed bowl porridge |
| CN103039983A (en) * | 2012-12-29 | 2013-04-17 | 罗永祺 | Soup with white fruit nuts and small red beans and preparation method thereof |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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Application publication date: 20110427 |