CN102987367A - Technology for producing red bean and white fungus broth - Google Patents

Abstract

The invention discloses a technology for producing red bean and white fungus broth. The technology comprises the following steps of: a, cleaning white fungus, putting the cleaned white fungus into a pot, adding papain, then adding water with 2 to 3 times the weight of the white fungus, performing enzymolysis for 10 to 30 minutes at the temperature between 40 and 50 DEG C, and heating the water till boiling for later use; b, mixing and washing peanut kernel, red bean and lotus powder, soaking for 8 to 10 hours, drying in air, stir-frying in the pot, and grinding into granules; and c, putting the stir-fried and ground peanut kernel, red bean and lotus powder into the white fungus, boiling for 5 to 10 minutes over soft fire, putting 5 to 10 weight parts of sweet osmanthus and 3 to 5 weight parts of sweetening agents, boiling over the soft fire till well cooking, cooling, sterilizing in vacuum, sealing and packing. The technology has the advantages that the red bean has the effect of replenishing blood; the cooked lotus is warm and sweet, and has the effects of benefiting stomach and strengthening spleen; and the papain is added into the white fungus, and polysaccharide serving as an active ingredient is extracted after wall removal, so that the red bean and white fungus broth has moisturizing and anti-oxidation activity and high nutritional value.

Description

The production technology of red bean-tremella custard

Technical field

The present invention relates to a kind of production technology of red bean-tremella custard.

Background technology

White fungus is the good merchantable brand of nutritious tonifying, and the tonic that righting is strong can also strengthen the immunity of human body, existing White fungus broth boiling method, be exactly after white fungus is cleaned, to add water boil, the infusion time is long, the high temperature infusion time has been grown, can destroy the cell tissue of white fungus, the active ingredient polysaccharide meeting coking of dried tremella extract, the color of dried tremella soup deepens gradually, in the white fungus collagen at high temperature space structure change, affect human body it absorbed.Therefore, need to provide a kind of new technical scheme to solve the problems referred to above.

Summary of the invention

The production technology that the purpose of this invention is to provide a kind of red bean-tremella custard.

The technical solution used in the present invention:

The production technology of red bean-tremella custard may further comprise the steps:

A, get white fungus and clean, the white fungus after cleaning is put into pot, adds papain, then adds white fungus weight 2-3 water doubly, under temperature 40-50 ℃, and enzymolysis 10-30 minute, heat water to boiling, stand-by;

B, be 10-20 part, 30-40 part and 5-10 part by weight with shelled peanut, red bean and lotus root starch, mix elutriation, soak after 8-10 hour, after drying, put into pot and fry, then be milled into graininess;

C, shelled peanut, red bean and the lotus root starch that will fry after milling are put into white fungus, and little fiery infusion 5-10 minute, put into again sweet osmanthus and the 3-5 weight portion sweetener of 5-10 weight portion, slow fire is endured to fully well-done again, and the vacuum sterilization sterilization is carried out in the cold of drying in the air again, packs.

Described sweetener is sucrose or xylitol.

Advantage of the present invention is: red bean has nourishing blood function, and ripe lotus root flavor warm in nature is sweet, useful stomach invigorating the spleen, white fungus need not always high temperature infusion, adds papain in the white fungus, remove wall after, the effective component extracting polysaccharide has moisturizing and oxidation resistant activity, is of high nutritive value.

The specific embodiment

Following embodiment only is used for explanation the present invention, but can not limit protection scope of the present invention.

Embodiment 1

The production technology of red bean-tremella custard may further comprise the steps:

A, get white fungus and clean, the white fungus after cleaning is put into pot, adds papain, then adds the water of 2 times in white fungus, and under 40 ℃ of the temperature, enzymolysis 10 minutes heats water to boiling, and is stand-by;

B, with shelled peanut, red bean and lotus root starch be 10 the gram, 30 the gram and 5 the gram, mix elutriation, soak after 8 hours, after drying, put into pot and fry, then be milled into graininess;

C, shelled peanut, red bean and the lotus root starch that will fry after milling are put into white fungus, little fiery infusion 5 minutes, and the sweet osmanthus and 3 of putting into again 5 grams restrains sucrose, and slow fire is endured to fully well-done again, and the vacuum sterilization sterilization is carried out in the cold of drying in the air again, packs.

Embodiment 2

The production technology of red bean-tremella custard may further comprise the steps:

A, get white fungus and clean, the white fungus after cleaning is put into pot, adds papain, then adds the water of 2.5 times in white fungus, and under the temperature 45 C, enzymolysis 20 minutes heats water to boiling, and is stand-by;

B, with shelled peanut, red bean and lotus root starch be 15 the gram, 35 the gram and 7 the gram, mix elutriation, soak after 9 hours, after drying, put into pot and fry, then be milled into graininess;

C, shelled peanut, red bean and the lotus root starch that will fry after milling are put into white fungus, little fiery infusion 7 minutes, and the sweet osmanthus and 4 of putting into again 7 grams restrains xylitols, and slow fire is endured to fully well-done again, and the vacuum sterilization sterilization is carried out in the cold of drying in the air again, packs.

Embodiment 3

The production technology of red bean-tremella custard may further comprise the steps:

A, get white fungus and clean, the white fungus after cleaning is put into pot, adds papain, then adds the water of 3 times in white fungus, and under the temperature 50 C, enzymolysis 30 minutes heats water to boiling, and is stand-by;

B, with shelled peanut, red bean and lotus root starch be 20 the gram, 40 the gram and 10 the gram, mix elutriation, soak after 10 hours, after drying, put into pot and fry, then be milled into graininess;

C, shelled peanut, red bean and the lotus root starch that will fry after milling are put into white fungus, little fiery infusion 10 minutes, and the sweet osmanthus and 5 of putting into again 10 grams restrains sucrose, and slow fire is endured to fully well-done again, and the vacuum sterilization sterilization is carried out in the cold of drying in the air again, packs.

Red bean has nourishing blood function, and ripe lotus root flavor warm in nature is sweet, useful stomach invigorating the spleen, white fungus need not always high temperature infusion, adds papain in the white fungus, remove wall after, the effective component extracting polysaccharide has moisturizing and oxidation resistant activity, is of high nutritive value.

Claims (2)

1. the production technology of red bean-tremella custard is characterized in that, may further comprise the steps:

A, get white fungus and clean, the white fungus after cleaning is put into pot, adds papain, then adds white fungus weight 2-3 water doubly, under temperature 40-50 ℃, and enzymolysis 10-30 minute, heat water to boiling, stand-by;

B, be 10-20 part, 30-40 part and 5-10 part by weight with shelled peanut, red bean and lotus root starch, mix elutriation, soak after 8-10 hour, after drying, put into pot and fry, then be milled into graininess;

C, shelled peanut, red bean and the lotus root starch that will fry after milling are put into white fungus, and little fiery infusion 5-10 minute, put into again sweet osmanthus and the 3-5 weight portion sweetener of 5-10 weight portion, slow fire is endured to fully well-done again, and the vacuum sterilization sterilization is carried out in the cold of drying in the air again, packs.

2. the production technology of red bean-tremella custard according to claim 1, it is characterized in that: described sweetener is sucrose or xylitol.