CN104026489A - 一种冻干绿豆汤及其制作方法 - Google Patents
一种冻干绿豆汤及其制作方法 Download PDFInfo
- Publication number
- CN104026489A CN104026489A CN201310673018.3A CN201310673018A CN104026489A CN 104026489 A CN104026489 A CN 104026489A CN 201310673018 A CN201310673018 A CN 201310673018A CN 104026489 A CN104026489 A CN 104026489A
- Authority
- CN
- China
- Prior art keywords
- mung bean
- parts
- freeze
- mungbean
- soap
- 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
- 240000004922 Vigna radiata Species 0.000 title claims abstract description 36
- 235000010721 Vigna radiata var radiata Nutrition 0.000 title claims abstract description 36
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title claims abstract description 36
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 5
- 235000014347 soups Nutrition 0.000 title abstract 4
- 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 11
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims abstract description 11
- 241000234435 Lilium Species 0.000 claims abstract description 11
- 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 11
- 240000007594 Oryza sativa Species 0.000 claims abstract description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 11
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 11
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 11
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 11
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- 235000009566 rice Nutrition 0.000 claims abstract description 11
- 238000004108 freeze drying Methods 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract 5
- 239000000344 soap Substances 0.000 claims description 19
- 235000013312 flour Nutrition 0.000 claims description 18
- 240000008042 Zea mays Species 0.000 claims description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 9
- 235000005822 corn Nutrition 0.000 claims description 9
- 239000002245 particle Substances 0.000 claims description 9
- 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
- 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
- 230000000694 effects Effects 0.000 abstract description 5
- 102000004895 Lipoproteins Human genes 0.000 abstract description 4
- 108090001030 Lipoproteins Proteins 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 206010002383 Angina Pectoris Diseases 0.000 abstract description 2
- 102000004190 Enzymes Human genes 0.000 abstract description 2
- 108090000790 Enzymes Proteins 0.000 abstract description 2
- 208000029078 coronary artery disease Diseases 0.000 abstract description 2
- 150000004676 glycans Chemical class 0.000 abstract description 2
- 229920001282 polysaccharide Polymers 0.000 abstract description 2
- 239000005017 polysaccharide Substances 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 210000002966 serum Anatomy 0.000 abstract description 2
- 239000000843 powder Substances 0.000 abstract 4
- 241000482268 Zea mays subsp. mays Species 0.000 abstract 2
- 238000009835 boiling Methods 0.000 abstract 1
- 230000000055 hyoplipidemic effect Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 150000003626 triacylglycerols Chemical class 0.000 abstract 1
- 239000011345 viscous material Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 11
- 241000209205 Coix Species 0.000 description 6
- 239000000047 product Substances 0.000 description 4
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 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
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 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
- 238000010438 heat treatment Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 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
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
-
- 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
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
- Detergent Compositions (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明提供一种冻干绿豆汤,其原料成分的重量配比为:绿豆10-20、糯米20-30、薏米30-40、百合粉10-15、甜玉米颗粒5-10、高粱粉5-10、蜂蜜3-5、麦芽糖3-5。制备时,首先将上述绿豆、糯米、薏米、甜玉米颗粒混合洗净,加入百合粉、高粱粉、蜂蜜、麦芽糖和水后煮沸成粘稠状物,再采用冷冻干燥法,得到冻干绿豆汤,包装成成品。本发明的冻干绿豆汤,味道香甜,入口润滑,绿豆含蛋白质、多糖成分能增强血清脂蛋白酶的活性,使脂蛋白中甘油三酯水解达到降血脂的疗效,从而可以防治冠心病、心绞痛。
Description
技术领域
本发明涉及休闲食品豆类领域,具体涉及一种冻干绿豆汤及其制作方法。
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绿豆汤及其制作方法,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:一种冻干绿豆汤,其原料成分的重量配比为:绿豆10-20、糯米20-30、薏米30-40、百合粉10-15、甜玉米颗粒5-10、高粱粉5-10、蜂蜜3-5、麦芽糖3-5。
所述的一种冻干绿豆汤,其原料成分的重量配比为:绿豆15、糯米25、薏米40、百合粉10、甜玉米颗粒7、高粱粉8、蜂蜜3、麦芽糖5。
所述的一种冻干绿豆汤的制作方法,包括如下步骤:
(1)首先将上述绿豆、糯米、薏米、甜玉米颗粒混合洗净后放入锅中;
(2)加入百合粉、高粱粉、蜂蜜、麦芽糖和水,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,得到冻干绿豆汤;
(5)将(4)步骤后的冻干绿豆汤,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:本发明的冻干绿豆汤,味道香甜,入口润滑,绿豆含蛋白质、多糖成分能增强血清脂蛋白酶的活性,使脂蛋白中甘油三酯水解达到降血脂的疗效,从而可以防治冠心病、心绞痛。
具体实施方式
实施例1
一种冻干绿豆汤,其原料成分的重量配比为:绿豆10-20、糯米20-30、薏米30-40、百合粉10-15、甜玉米颗粒5-10、高粱粉5-10、蜂蜜3-5、麦芽糖3-5。
一种冻干绿豆汤的制作方法,包括如下步骤:
(1)首先将上述绿豆、糯米、薏米、甜玉米颗粒混合洗净后放入锅中;
(2)加入百合粉、高粱粉、蜂蜜、麦芽糖和水,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,得到冻干绿豆汤;
(5)将(4)步骤后的冻干绿豆汤,按照常规生产许可要求进行包装、入库即可。
实施例2
一种冻干绿豆汤,其原料成分的重量配比为:绿豆15、糯米25、薏米40、百合粉10、甜玉米颗粒7、高粱粉8、蜂蜜3、麦芽糖5。
制作方法同实施例1。
Claims (3)
1.一种冻干绿豆汤,其特征在于:其原料成分的重量配比为:绿豆10-20、糯米20-30、薏米30-40、百合粉10-15、甜玉米颗粒5-10、高粱粉5-10、蜂蜜3-5、麦芽糖3-5。
2.根据权利要求1所述的一种冻干绿豆汤,其特征在于:其原料成分的重量配比为:绿豆15、糯米25、薏米40、百合粉10、甜玉米颗粒7、高粱粉8、蜂蜜3、麦芽糖5。
3.如权利要求1或2所述的一种冻干绿豆汤的制作方法,其特征在于包括如下步骤:
(1)首先将上述绿豆、糯米、薏米、甜玉米颗粒混合洗净后放入锅中;
(2)加入百合粉、高粱粉、蜂蜜、麦芽糖和水,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,得到冻干绿豆汤;
(5)将(4)步骤后的冻干绿豆汤,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 |
---|---|---|---|
CN201310673018.3A CN104026489A (zh) | 2013-12-12 | 2013-12-12 | 一种冻干绿豆汤及其制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310673018.3A CN104026489A (zh) | 2013-12-12 | 2013-12-12 | 一种冻干绿豆汤及其制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104026489A true CN104026489A (zh) | 2014-09-10 |
Family
ID=51457657
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201310673018.3A Pending CN104026489A (zh) | 2013-12-12 | 2013-12-12 | 一种冻干绿豆汤及其制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104026489A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105394683A (zh) * | 2015-11-27 | 2016-03-16 | 遵义天阳食品股份有限公司 | 一种冻干绿豆汤 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101228934A (zh) * | 2008-02-15 | 2008-07-30 | 江南大学 | 一种绿豆方便粥的制备方法 |
CN101427769A (zh) * | 2008-06-02 | 2009-05-13 | 魏琳郎 | 108种原料制作的健身腊八粥 |
CN102326732A (zh) * | 2011-08-02 | 2012-01-25 | 安徽燕之坊食品有限公司 | 一种杂粮粥的制备方法 |
CN102342417A (zh) * | 2011-08-02 | 2012-02-08 | 安徽燕之坊食品有限公司 | 一种杂粮粥 |
-
2013
- 2013-12-12 CN CN201310673018.3A patent/CN104026489A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101228934A (zh) * | 2008-02-15 | 2008-07-30 | 江南大学 | 一种绿豆方便粥的制备方法 |
CN101427769A (zh) * | 2008-06-02 | 2009-05-13 | 魏琳郎 | 108种原料制作的健身腊八粥 |
CN102326732A (zh) * | 2011-08-02 | 2012-01-25 | 安徽燕之坊食品有限公司 | 一种杂粮粥的制备方法 |
CN102342417A (zh) * | 2011-08-02 | 2012-02-08 | 安徽燕之坊食品有限公司 | 一种杂粮粥 |
Non-Patent Citations (1)
Title |
---|
"现代人•大众美食系列"编写组: "《家常好粥》", 31 August 2006 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105394683A (zh) * | 2015-11-27 | 2016-03-16 | 遵义天阳食品股份有限公司 | 一种冻干绿豆汤 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101487724B1 (ko) | 발효 미강 추출물을 이용한 가공 현미 및 이의 제조방법 | |
CN104351633A (zh) | 一种将普通干玉米棒加工成风味鲜食玉米棒的方法 | |
CN105325878A (zh) | 一种养颜鲜花酒酿人造米及其制备方法 | |
CN103283799A (zh) | 一种大鲵粗粮营养面制品及其生产方法 | |
CN104206496A (zh) | 一种羊肚菌小麦胚芽韧性饼干及其制备方法 | |
CN104170998A (zh) | 一种菇香奶茶及其制作方法 | |
CN104012837A (zh) | 一种冻干方便粉丝及其制作方法 | |
CN103636908A (zh) | 一种香蕉果脯的制备方法 | |
CN101297693A (zh) | 香菇粉加工方法 | |
CN104824741A (zh) | 一种牡丹菌汤的制作方法 | |
CN102578465A (zh) | 一种复合葡萄皮食用菌保健挂面及其制作方法 | |
CN102018240B (zh) | 一种具有保健功能的魔芋粉核桃酱及其制备方法 | |
CN108142551A (zh) | 一种具备抗氧化功能的藜麦乳饮料及其制备方法 | |
CN104026489A (zh) | 一种冻干绿豆汤及其制作方法 | |
CN104171940A (zh) | 一种绿茶玉米锅巴 | |
CN104012813A (zh) | 一种冻干馄饨及其制作方法 | |
CN104012999A (zh) | 一种冻干牛肉丁及其制作方法 | |
CN105942369A (zh) | 一种冻干辣木嫩叶制作的果冻及其制备方法 | |
CN103039846B (zh) | 一种黑玉米食品以及加工方法 | |
CN109380652A (zh) | 一种开袋即食嫩玉米的加工方法 | |
CN104012842A (zh) | 一种冻干麻辣米线及其制作方法 | |
CN103932287A (zh) | 烟熏花生的制备方法 | |
CN107455418A (zh) | 一种食用菌马铃薯营养面包及其制备方法 | |
CN105982252A (zh) | 一种真空冷冻干燥海带的加工方法 | |
CN104012843A (zh) | 一种冻干甜玉米颗粒及其制作方法 |
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: 20140910 |