CN103859245A - Solanum tuberdsm-coix seed-osmanthus fragrans-red bean thick soup and processing process - Google Patents
Solanum tuberdsm-coix seed-osmanthus fragrans-red bean thick soup and processing process Download PDFInfo
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- CN103859245A CN103859245A CN201210530178.8A CN201210530178A CN103859245A CN 103859245 A CN103859245 A CN 103859245A CN 201210530178 A CN201210530178 A CN 201210530178A CN 103859245 A CN103859245 A CN 103859245A
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- red bean
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- purple potato
- boiler
- seed
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- 238000000034 method Methods 0.000 title claims abstract description 10
- 235000002634 Solanum Nutrition 0.000 title abstract 5
- 241000207763 Solanum Species 0.000 title abstract 5
- 235000014347 soups Nutrition 0.000 title abstract 5
- 244000046052 Phaseolus vulgaris Species 0.000 title abstract 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title abstract 4
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 47
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 47
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 22
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 22
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 14
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 14
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 14
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 14
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 14
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 14
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 14
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 14
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 14
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 14
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 3
- 240000000171 Crataegus monogyna Species 0.000 claims abstract 4
- 235000004976 Solanum vernei Nutrition 0.000 claims description 26
- 241000352057 Solanum vernei Species 0.000 claims description 26
- 235000011950 custard Nutrition 0.000 claims description 20
- 241000209205 Coix Species 0.000 claims description 19
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims description 19
- 238000003756 stirring Methods 0.000 claims description 15
- 239000011435 rock Substances 0.000 claims description 12
- 235000000346 sugar Nutrition 0.000 claims description 12
- 238000007710 freezing Methods 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 210000000952 spleen Anatomy 0.000 abstract description 5
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 238000005728 strengthening Methods 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 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 abstract 2
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 230000003014 reinforcing effect Effects 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 241001092040 Crataegus Species 0.000 description 10
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 206010010144 Completed suicide Diseases 0.000 description 1
- 229940123457 Free radical scavenger Drugs 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000007937 eating Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
Classifications
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses a solanum tuberdsm-coix seed-osmanthus fragrans-red bean thick soup, which is characterized by comprising, by weight, 100-150 parts of solanum tuberdsm, 40-60 parts of coix seed, 200-300 parts of red bean, 5-10 parts of osmanthus fragrans, 5-10 parts of hawthorn, and 15-20 parts of rock candy. According to the present invention, the solanum tuberdsm-coix seed-osmanthus fragrans-red bean thick soup has effects of dampness removing, heart reinforcing, spleen strengthening, stomach nourishing and necessary nutrient replenishing, wherein the rock candy, the hawthorn and the osmanthus fragrans are added so as to provide characteristics of sweet and sour taste, appetite increase and health. The present invention further discloses a processing process of the solanum tuberdsm-coix seed-osmanthus fragrans-red bean thick soup, wherein the operation is simple, the obtained thick soup is healthy and delicious, and mass production can be achieved.
Description
Technical field
The present invention relates to a kind of purple potato seed of Job's tears sweet osmanthus red bean custard, also relate to a kind of processing technology of purple potato seed of Job's tears sweet osmanthus red bean custard, belong to food processing field.
Background technology
Red bean and the seed of Job's tears all have the effect of the arthritis with fixed pain caused by dampness controlled, sharp stomach, consumer edema and strengthening spleen and nourishing stomach, the for a long time clothes beneficial gas of can making light of one's life by commiting suicide, purple potato the inside has abundant anthocyanidin, disease preventing and treating, safeguard human health the most directly, the safest, the most effective free radical scavenger, and now people's stress is large, the heart qi deficiency, eating and drinking without temperance, amount of exercise is few, the insufficiency of the spleen with overabundance of dampness, and at ordinary times most of the time people can select health products to mend body, wasted money and also can not receive good effect.Therefore, people need a kind of new technology to solve this problem.
Summary of the invention
The object of this invention is to provide one.
The technical solution used in the present invention is:
A kind of purple potato seed of Job's tears sweet osmanthus red bean custard, this custard comprises according to material:
Purple potato 100-150 part;
Seed of Job's tears 40-60 part;
Red bean 200-300 part;
Sweet osmanthus 5-10 part;
Hawthorn 5-10 part;
Rock sugar 15-20 part.
A kind of processing technology of purple potato Coix seed red bean custard, first red bean is soaked to 5-6 hour, then the red bean after soaking is put into boiler, add the water of 100-200 part, use the temperature of 100-200 degree to boil, then the red bean of boiling is taken out, put into the freezing 20-40 minute of refrigerating chamber, in freezing process, purple potato is cleaned, be cut into piece for subsequent use, take out afterwards red bean and put into boiler, add the water of 100-200 part, add the seed of Job's tears to the inside again, be cut into piece purple potato and rock sugar for subsequent use, carrying out literary composition by the temperature of 100-150 degree boils, constantly stir with agitator during this time, the speed of agitator is 80-100 rev/min, by the time red bean becomes soft glutinous time, hawthorn and sweet osmanthus after peeling stoning are put in boiler, continue to stir after 2-4 minute and stop stirring, red bean custard in boiler is refrigerated to sterilization, carrying out recently vacuum packaging both can.
Advantage of the present invention is: can clearing damp bushing, can also strengthening spleen and nourishing stomach, and can supplement again human body human body and say necessary nutrient, wherein add rock sugar, hawthorn and sweet osmanthus, not only sour-sweet fragrant and sweet perfume (or spice) improves a poor appetite, and can also play the effect of health care.
The specific embodiment
Embodiment 1
A kind of purple potato seed of Job's tears sweet osmanthus red bean custard, this custard comprises according to material: 100 parts of purple potatos; 40 parts of the seeds of Job's tears; 200 parts, red bean; 5 parts of sweet osmanthus; 5 parts of hawthorn; 15 parts, rock sugar.Its procedure of processing is: first red bean is soaked 5 hours, then the red bean after soaking is put into boiler, add the water of 100 parts, use the temperature of 100 degree to boil, then the red bean of boiling is taken out, put into refrigerating chamber freezing 20 minutes, in freezing process, purple potato is cleaned, be cut into piece for subsequent use, take out afterwards red bean and put into boiler, add the water of 100 parts, add the seed of Job's tears to the inside again, be cut into piece purple potato and rock sugar for subsequent use, carrying out literary composition by the temperature of 100 degree boils, constantly stir with agitator during this time, the speed of agitator is 80 revs/min, by the time red bean becomes soft glutinous time, hawthorn and sweet osmanthus after peeling stoning are put in boiler, continue to stir after 2 minutes and stop stirring, red bean custard in boiler is refrigerated to sterilization, carrying out recently vacuum packaging both can.
Embodiment 2
A kind of purple potato seed of Job's tears sweet osmanthus red bean custard, this custard comprises according to material: 125 parts of purple potatos; 50 parts of the seeds of Job's tears; 250 parts, red bean; 7 parts of sweet osmanthus; 7 parts of hawthorn; 17 parts, rock sugar.Its procedure of processing is: first red bean is soaked 5.5 hours, then the red bean after soaking is put into boiler, add the water of 150 parts, use the temperature of 150 degree to boil, then the red bean of boiling is taken out, put into refrigerating chamber freezing 30 minutes, in freezing process, purple potato is cleaned, be cut into piece for subsequent use, take out afterwards red bean and put into boiler, add the water of 150 parts, add the seed of Job's tears to the inside again, be cut into piece purple potato and rock sugar for subsequent use, carrying out literary composition by the temperature of 125 degree boils, constantly stir with agitator during this time, the speed of agitator is 90 revs/min, by the time red bean becomes soft glutinous time, hawthorn and sweet osmanthus after peeling stoning are put in boiler, continue to stir after 3 minutes and stop stirring, red bean custard in boiler is refrigerated to sterilization, carrying out recently vacuum packaging both can.
Embodiment 3
A kind of purple potato seed of Job's tears sweet osmanthus red bean custard, this custard comprises according to material: 150 parts of purple potatos; 60 parts of the seeds of Job's tears; 300 parts, red bean; 10 parts of sweet osmanthus; 10 parts of hawthorn; 20 parts, rock sugar.Its procedure of processing is: first red bean is soaked 6 hours, then the red bean after soaking is put into boiler, add the water of 200 parts, use the temperature of 200 degree to boil, then the red bean of boiling is taken out, put into refrigerating chamber freezing 40 minutes, in freezing process, purple potato is cleaned, be cut into piece for subsequent use, take out afterwards red bean and put into boiler, add the water of 200 parts, add the seed of Job's tears to the inside again, be cut into piece purple potato and rock sugar for subsequent use, carrying out literary composition by the temperature of 150 degree boils, constantly stir with agitator during this time, the speed of agitator is 100 revs/min, by the time red bean becomes soft glutinous time, hawthorn and sweet osmanthus after peeling stoning are put in boiler, continue to stir after 4 minutes and stop stirring, red bean custard in boiler is refrigerated to sterilization, carrying out recently vacuum packaging both can.
Advantage of the present invention is: can clearing damp bushing, can also strengthening spleen and nourishing stomach, and can supplement again human body human body and say necessary nutrient, wherein add rock sugar, hawthorn and sweet osmanthus, not only sour-sweet fragrant and sweet perfume (or spice) improves a poor appetite, and can also play the effect of health care.
Claims (2)
1. a purple potato seed of Job's tears sweet osmanthus red bean custard, is characterized in that: this custard is made according to the material of following weight portion:
Purple potato 100-150 part;
Seed of Job's tears 40-60 part;
Red bean 200-300 part;
Sweet osmanthus 5-10 part;
Hawthorn 5-10 part;
Rock sugar 15-20 part.
2. the processing technology of a purple potato Coix seed red bean custard, it is characterized in that: first red bean is soaked to 5-6 hour, then the red bean after soaking is put into boiler, add the water of 100-200 part, use the temperature of 100-200 degree to boil, then the red bean of boiling is taken out, put into the freezing 20-40 minute of refrigerating chamber, in freezing process, purple potato is cleaned, be cut into piece for subsequent use, take out afterwards red bean and put into boiler, add the water of 100-200 part, add the seed of Job's tears to the inside again, be cut into piece purple potato and rock sugar for subsequent use, carrying out literary composition by the temperature of 100-150 degree boils, constantly stir with agitator during this time, the speed of agitator is 80-100 rev/min, by the time red bean becomes soft glutinous time, hawthorn and sweet osmanthus after peeling stoning are put in boiler, continue to stir after 2-4 minute and stop stirring, red bean custard in boiler is refrigerated to sterilization, carrying out recently vacuum packaging both can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210530178.8A CN103859245B (en) | 2012-12-11 | 2012-12-11 | A kind of purple potato seed of Job's tears sweet osmanthus red bean custard and processing technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210530178.8A CN103859245B (en) | 2012-12-11 | 2012-12-11 | A kind of purple potato seed of Job's tears sweet osmanthus red bean custard and processing technology thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103859245A true CN103859245A (en) | 2014-06-18 |
| CN103859245B CN103859245B (en) | 2015-11-18 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210530178.8A Active CN103859245B (en) | 2012-12-11 | 2012-12-11 | A kind of purple potato seed of Job's tears sweet osmanthus red bean custard and processing technology thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111096419A (en) * | 2019-12-31 | 2020-05-05 | 安徽春谷食品健康技术研究有限公司 | Preparation method of fermented red bean-sweet osmanthus thick soup |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1303630A (en) * | 2000-01-13 | 2001-07-18 | 于山大 | Chestnut red bean mash (chestnut mash) juice beverage and its preparation method |
| CN101228933A (en) * | 2008-02-15 | 2008-07-30 | 江南大学 | Method of preparing quickserved red bean porridge |
| CN102228210A (en) * | 2011-03-28 | 2011-11-02 | 北京御食园食品股份有限公司 | Purple sweet potato food and method for preparing same |
-
2012
- 2012-12-11 CN CN201210530178.8A patent/CN103859245B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1303630A (en) * | 2000-01-13 | 2001-07-18 | 于山大 | Chestnut red bean mash (chestnut mash) juice beverage and its preparation method |
| CN101228933A (en) * | 2008-02-15 | 2008-07-30 | 江南大学 | Method of preparing quickserved red bean porridge |
| CN102228210A (en) * | 2011-03-28 | 2011-11-02 | 北京御食园食品股份有限公司 | Purple sweet potato food and method for preparing same |
Non-Patent Citations (3)
| Title |
|---|
| 同桌雯小V: "紫薯红豆薏米糖水", 《豆果美食，HTTP://WWW.DOUGUO.COM/COOKBOOK/176522.HTML》, 29 June 2012 (2012-06-29) * |
| 她品美丽: "《美人花吃》", 31 January 2011, article "桂花红豆粥", pages: 100 * |
| 田后谋等: "《美容减肥保健药膳》", 31 January 2002, article "薏苡仁山楂红豆粥", pages: 125 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111096419A (en) * | 2019-12-31 | 2020-05-05 | 安徽春谷食品健康技术研究有限公司 | Preparation method of fermented red bean-sweet osmanthus thick soup |
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| Publication number | Publication date |
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| CN103859245B (en) | 2015-11-18 |
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