CN104013042A - 一种冻干红豆汤及其制作方法 - Google Patents
一种冻干红豆汤及其制作方法 Download PDFInfo
- Publication number
- CN104013042A CN104013042A CN201310671807.3A CN201310671807A CN104013042A CN 104013042 A CN104013042 A CN 104013042A CN 201310671807 A CN201310671807 A CN 201310671807A CN 104013042 A CN104013042 A CN 104013042A
- Authority
- CN
- China
- Prior art keywords
- freeze
- red bean
- drying
- parts
- maltose
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000001417 Vigna umbellata Species 0.000 title claims abstract description 37
- 235000011453 Vigna umbellata Nutrition 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title abstract description 5
- 235000014347 soups Nutrition 0.000 title abstract 5
- 238000004108 freeze drying Methods 0.000 claims abstract description 23
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 13
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 10
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 10
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 10
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 10
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 claims abstract description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 10
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 3
- 235000021185 dessert Nutrition 0.000 claims description 18
- 240000008042 Zea mays Species 0.000 claims description 11
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 11
- 235000005822 corn Nutrition 0.000 claims description 11
- 239000002245 particle Substances 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 208000001953 Hypotension Diseases 0.000 abstract description 2
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 230000004913 activation Effects 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 241000482268 Zea mays subsp. mays Species 0.000 abstract 2
- 235000013339 cereals Nutrition 0.000 abstract 2
- 230000001737 promoting effect Effects 0.000 abstract 2
- 239000000126 substance Substances 0.000 abstract 2
- 210000004204 blood vessel Anatomy 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000013402 health food Nutrition 0.000 abstract 1
- 230000036543 hypotension Effects 0.000 abstract 1
- 230000001939 inductive effect Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 210000003296 saliva Anatomy 0.000 abstract 1
- 230000028327 secretion Effects 0.000 abstract 1
- 230000035807 sensation Effects 0.000 abstract 1
- 235000019615 sensations Nutrition 0.000 abstract 1
- 208000024891 symptom Diseases 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 11
- 239000000047 product Substances 0.000 description 4
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 208000012866 low blood pressure Diseases 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000013589 supplement 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
本发明提供一种冻干红豆汤,其原料成分的重量配比为:红豆20-30、糯米40-50、莲子10-15、甜玉米颗粒5-10、蜂蜜3-5、麦芽糖3-5。制备时,首先将上述红豆、糯米、莲子、甜玉米颗粒混合洗净,加入蜂蜜、麦芽糖和水后煮沸成粘稠状物,再采用冷冻干燥法,得到冻干红豆汤,包装成成品。本发明的冻干红豆汤,味道香甜,入口润滑,红豆能促进心脏血管的活化,利尿。有怕冷、低血压、容易疲倦等现象的人,常吃红豆可改善这些不适的现象,另外,红豆还有健胃生津、祛湿益气的作用,是良好的药用和健康食品。
Description
技术领域
本发明涉及休闲食品豆类领域,具体涉及一种冻干红豆汤及其制作方法。
背景技术
休闲食品(leisure food)其实也是快速消费品一类,是在人们闲暇、休息时所吃的食品。主要分类有:干果、膨化食品、糖果、肉制食品等,随着人们生活水平提高,休闲食品一直被人们青睐,休闲食品正在逐步升格成为百姓依赖品,消费者对于休闲食品品种和加工技术要求越来越高,产品在加工过程中添加食品添加剂、防腐剂安全隐患越来越杯消费者关注,人们急需要不添加任何添加剂食品。
发明内容
针对上述情况,本发明的目的是提供一种冻干红豆汤及其制作方法,本发明休闲食品不含任何添加剂、食品防腐剂,采用冷冻干燥技术,最大限度保留了食品营养成分不流失,产品更营养更健康,长期食用可以补充人体需要各种营养元素,无任何副作用。
本发明是采取以下技术方案来实现的:一种冻干红豆汤,其原料成分的重量配比为:红豆20-30、糯米40-50、莲子10-15、甜玉米颗粒5-10、蜂蜜3-5、麦芽糖3-5。
所述的一种冻干红豆汤,其原料成分的重量配比为:红豆25、糯米45、莲子12、甜玉米颗粒8、蜂蜜5、麦芽糖5。
所述的一种冻干红豆汤的制作方法,包括如下步骤:
(1)首先将上述红豆、糯米、莲子、甜玉米颗粒混合洗净后放入锅中;
(2)加入上述分量的蜂蜜、麦芽糖和适量的水,低温煮沸成粘稠状物;
(3)将粘稠状物盛出,干燥掉水分;
(4)将(3)步骤后的粘稠状物投入到真空冻干仓里,进行低温冷冻干燥,在零下35度左右冻干25-30小时,停止干燥,得到冻干红豆汤;
(5)将(4)步骤后的冻干红豆汤,按照常规生产许可要求进行包装、入库即可。
食用方法:开袋加热后食用。
综上所述本发明具有以下有益效果:本发明的冻干红豆汤,味道香甜,入口润滑,红豆能促进心脏血管的活化,利尿。有怕冷、低血压、容易疲倦等现象的人,常吃红豆可改善这些不适的现象,另外,红豆还有健胃生津、祛湿益气的作用,是良好的药用和健康食品。
具体实施方式
实施例1
一种冻干红豆汤,其原料成分的重量配比为:红豆20-30、糯米40-50、莲子10-15、甜玉米颗粒5-10、蜂蜜3-5、麦芽糖3-5。
一种冻干红豆汤的制作方法,包括如下步骤:
(1)首先将上述玉米颗粒洗净后放入锅中,
(2)把上述分量的蜂蜜加入锅中,加水适量,煮沸;
(3)将玉米颗粒捞出,干燥;
(4)将上述熟化后的玉米颗粒投入到真空冻干仓里,进行低温冷冻干燥,在零下35度左右冻干25-30小时,停止干燥,
(5)将(4)步骤后的冻干红豆汤,按照常规生产许可要求进行包装、入库即可。
实施例2
一种冻干红豆汤,其原料成分的重量配比为:红豆25、糯米45、莲子12、甜玉米颗粒8、蜂蜜5、麦芽糖5。
制作方法同实施例1。
Claims (3)
1.一种冻干红豆汤,其特征在于:其原料成分的重量配比为:红豆20-30、糯米40-50、莲子10-15、甜玉米颗粒5-10、蜂蜜3-5、麦芽糖3-5。
2.根据权利要求1所述的一种冻干红豆汤,其特征在于:其原料成分的重量配比为:红豆25、糯米45、莲子12、甜玉米颗粒8、蜂蜜5、麦芽糖5。
3.如权利要求1或2所述的一种冻干红豆汤的制作方法,其特征在于包括如下步骤:
(1)首先将上述红豆、糯米、莲子、甜玉米颗粒混合洗净后放入锅中;
(2)加入上述分量的蜂蜜、麦芽糖和适量的水,低温煮沸成粘稠状物;
(3)将粘稠状物盛出,干燥掉水分;
(4)将(3)步骤后的粘稠状物投入到真空冻干仓里,进行低温冷冻干燥,在零下35度左右冻干25-30小时,停止干燥,得到冻干红豆汤;
(5)将(4)步骤后的冻干红豆汤,按照常规生产许可要求进行包装、入库即可。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310671807.3A CN104013042A (zh) | 2013-12-12 | 2013-12-12 | 一种冻干红豆汤及其制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310671807.3A CN104013042A (zh) | 2013-12-12 | 2013-12-12 | 一种冻干红豆汤及其制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104013042A true CN104013042A (zh) | 2014-09-03 |
Family
ID=51430269
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201310671807.3A Pending CN104013042A (zh) | 2013-12-12 | 2013-12-12 | 一种冻干红豆汤及其制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104013042A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105361075A (zh) * | 2015-11-27 | 2016-03-02 | 遵义天阳食品股份有限公司 | 一种冻干红豆汤及其制备方法 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101228933A (zh) * | 2008-02-15 | 2008-07-30 | 江南大学 | 一种红豆方便粥的制备方法 |
CN103202435A (zh) * | 2012-01-17 | 2013-07-17 | 绍兴市东海食品有限公司 | 一种冻干块状方便粥及其生产工艺和食用方法 |
-
2013
- 2013-12-12 CN CN201310671807.3A patent/CN104013042A/zh active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101228933A (zh) * | 2008-02-15 | 2008-07-30 | 江南大学 | 一种红豆方便粥的制备方法 |
CN103202435A (zh) * | 2012-01-17 | 2013-07-17 | 绍兴市东海食品有限公司 | 一种冻干块状方便粥及其生产工艺和食用方法 |
Non-Patent Citations (2)
Title |
---|
代瑞婷: "《汤粥大全集》", 31 October 2010 * |
谢文英: "《五谷养生治百病》", 30 June 2013 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105361075A (zh) * | 2015-11-27 | 2016-03-02 | 遵义天阳食品股份有限公司 | 一种冻干红豆汤及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103907964B (zh) | 一种即食桂花香型鱼肉粒及其制备方法 | |
CN105146663A (zh) | 一种猴头菇固体饮料的制作方法 | |
CN109549126A (zh) | 一种药食同源溶豆及生产工艺 | |
JP2016047037A (ja) | 健康食品 | |
CN102578465A (zh) | 一种复合葡萄皮食用菌保健挂面及其制作方法 | |
CN104012837A (zh) | 一种冻干方便粉丝及其制作方法 | |
CN102018240B (zh) | 一种具有保健功能的魔芋粉核桃酱及其制备方法 | |
CN105265681A (zh) | 一种猴头菇保健袋泡茶的加工方法 | |
CN105105024A (zh) | 清凉八宝即食粥粉及其加工方法 | |
CN104013042A (zh) | 一种冻干红豆汤及其制作方法 | |
CN104012813A (zh) | 一种冻干馄饨及其制作方法 | |
CN105746965A (zh) | 一种紫薯山药糕及其制作方法 | |
CN109007552A (zh) | 一种五彩营养保健米粉及加工方法 | |
CN104012842A (zh) | 一种冻干麻辣米线及其制作方法 | |
CN104012999A (zh) | 一种冻干牛肉丁及其制作方法 | |
CN103704795A (zh) | 一种海参羹及制作方法 | |
RU2370103C1 (ru) | Способ производства джема из морских водорослей | |
CN104286714A (zh) | 一种干式什锦蔬菜粥及其制备方法 | |
CN103283888B (zh) | 大红袍桂花莲子粉 | |
CN107751728A (zh) | 一种营养补肾米糊 | |
CN106922944B (zh) | 一种夹心冻干红毛丹球及其制备方法 | |
CN104824630A (zh) | 一种蘑菇方便食品及其制备方法 | |
CN101856051B (zh) | 一种大蒜玉米油及其制备方法 | |
CN104782722A (zh) | 一种红豆益生菌保健饼干 | |
CN105394466A (zh) | 一种家庭用韩式泡菜制作香料 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140903 |