CN104187425A - Preparation method of Chinese yam, lily and soybean milk porridge - Google Patents
Preparation method of Chinese yam, lily and soybean milk porridge Download PDFInfo
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- CN104187425A CN104187425A CN201410384966.XA CN201410384966A CN104187425A CN 104187425 A CN104187425 A CN 104187425A CN 201410384966 A CN201410384966 A CN 201410384966A CN 104187425 A CN104187425 A CN 104187425A
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- 239000008267 milk Substances 0.000 title claims abstract description 32
- 210000004080 milk Anatomy 0.000 title claims abstract description 32
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- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000021395 porridge Nutrition 0.000 title abstract 6
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- 238000001816 cooling Methods 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 11
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 241000209094 Oryza Species 0.000 claims description 38
- 238000009835 boiling Methods 0.000 claims description 15
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- 230000000694 effects Effects 0.000 abstract description 9
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- 102000004169 proteins and genes Human genes 0.000 abstract description 4
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- 238000009924 canning Methods 0.000 abstract 1
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- 235000011868 grain product Nutrition 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
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- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
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- 229930182470 glycoside Natural products 0.000 description 2
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- VXGRJERITKFWPL-UHFFFAOYSA-N 4',5'-Dihydropsoralen Natural products C1=C2OC(=O)C=CC2=CC2=C1OCC2 VXGRJERITKFWPL-UHFFFAOYSA-N 0.000 description 1
- 206010003694 Atrophy Diseases 0.000 description 1
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- 244000131316 Panax pseudoginseng Species 0.000 description 1
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- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 235000010716 Vigna mungo Nutrition 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- 230000001142 anti-diarrhea Effects 0.000 description 1
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- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229960003638 dopamine Drugs 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
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- 230000001737 promoting effect Effects 0.000 description 1
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- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
-
- 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
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
Abstract
The invention relates to a preparation method of Chinese yam, lily and soybean milk porridge. The preparation method comprises the following steps: material selecting, pretreating, mixing for burdening, canning, can sealing by exhausting, sterilizing, cooling, testing during heat preservation, and cover sleeving. The Chinese yam, lily and soybean milk porridge is prepared from the raw materials of soybean milk, water, glutinous rice, japonica rice, Chinese yam, lilies, crystal sugar and soybean lecithin. With the combination of the characteristics of the food materials, the Chinese yam, lily and soybean milk porridge has the dietotherapy effects of nourishing the stomach, strengthening the spleen and moistening the lung; meanwhile, with the matching of the glutinous rice, the japonica rice and the soybean milk, the Chinese yam, lily and soybean milk porridge is strong in rice taste, is mellow in soybean taste and is unique in taste; as the content of protein in the soybean milk makes up for the disadvantage that an ordinary grain product is little in content of protein, the Chinese yam, lily and soybean milk porridge is beneficial to improving the quality of a human body after being eaten for a long time, and a delicious and health food is added for busy people.
Description
Technical field
The present invention relates to field of food, is a kind of preparation method of Chinese yam lily soya-bean milk congee specifically.
Background technology
The effect of Chinese yam can match in excellence or beauty with ginseng, more because the charge is small, has the title of the poor's tonic, and Chinese yam belongs to temperature, cool benefit, has the effects such as stomach invigorating benefit spleen, enriching yin qi-restoratives health food especially, and the maximum feature of Chinese yam is to contain a large amount of glutinous albumen.Glutinous albumen is a kind of mixture of proteinpolysaccharide, and human body is had to special health-care effect, can prevent the sedimentation of fat on cardiovascular, keeps blood vessel elasticity, stops atherosclerotic to occur too early; Can reduce subcutaneous fat piles up; Can prevent the atrophy of connective tissue, the generation of the collagen diseases such as prevention rheumatoid arthritis, chorionitis, meanwhile, the dopamine in Chinese yam, has hemangiectasis, improves sanguimotor critical function, and this composition occupies critical positions in treatment.
Lily contains starch, protein, fat, sugar, pectin, phosphorus, potassium, calcium, iron, various vitamin and several amino acids etc., particularly contain the multiple alkaloids such as lily glycosides A, lily glycosides B, colchicin, these composition comprehensive functions are in human body, just produce higher value medical health care and there is very high nourishing effect, lily has one special fragrant, often takes, and can strengthen the body resistance to consolidate the constitution, body-building, promotes longevity.
Soya-bean milk is China Han tradition drink, and soya-bean milk is the earliest that the Huainan king Liu An of the Western Han Dynastry makes, and soya-bean milk is after soybean is risen with bubble, to grind, filter, boil and form, and soya-bean milk nutrition is very abundant, and is easy to digest and assimilate.Soya-bean milk is the ultimate food of the diseases such as control high fat of blood, hypertension, artery sclerosis, hypoferric anemia, asthma.Soya-bean milk and rice, with food, have qi-restoratives benefit gas, the effect of strengthening spleen and nourishing stomach.
Glutinous rice contains protein, fat, carbohydrate (take starch as main), calcium, phosphorus, iron, vitamin B1, Cobastab
2and nicotinic acid etc., nutritious.Because glutinous rice calcic is high, there is the effect of the strong tooth of Psoralen, cook gruel with Chinese yam, can strong taste.
Polished rice claims again rice, and the flat taste of property is sweet, has tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, benefit essence strong will and the five internal organs, promoting blood circulation, hearing-improing and eyesight improving, is only tired of, quenches the thirst, the effect of antidiarrheal.Glutinous rice and rice collocation can obtain good mouthfeel.
Modern people are busy commonplace, fitness is in urgent need to be improved, need the comprehensive various food of a kind of energy, and convenient long-term edible food, although above-mentioned food differs from one another, yet busy modern people are difficult to eat above-mentioned each material simultaneously, make respectively the food that above-mentioned food materials make and too bother, be not suitable for people edible for a long time.
Summary of the invention
For above-mentioned technical problem, the invention provides a kind of preparation method of Chinese yam lily soya-bean milk congee.
Technical problem to be solved by this invention realizes by the following technical solutions:
A preparation method for Chinese yam lily soya-bean milk congee, comprises the following steps:
(1) select materials: get 55 parts-60 parts of soya-bean milk, 10 parts-15 parts, water, 7 parts-10 parts, glutinous rice, 2 parts-3 parts of polished rices, 15 parts-20 parts of Chinese yams, 5 parts-7 parts of lilies, 0.3 part-0.5 part, rock sugar, 0.25 part of soybean lecithin;
(2) pretreatment: the glutinous rice weighing up in step (1) and polished rice are soaked to 2-3 hour in water, Chinese yam is cleaned and cooked;
(3) mix: soaked glutinous rice and polished rice in step (2), the Chinese yam that cooks are mixed to boiling 1h in jacketed pan, then add lily, soya-bean milk boiling 0.5h, add while stirring soybean lecithin and rock sugar during boiling, stir;
(4) tinning: aluminium alloy easy open can is canned container, carries out cannedly, stops bottom clearance;
(5) exhaust sealed cans: by the can installing on automatic vacuum seamer under 60 kPas of-66 kPas of vacuum conditions exhaust sealed cans, clean can body after sealed cans;
(6) sterilizing, cooling: the can after sealed cans is carried out in retort to sterilizing, its sterilizing formula is 10min-40min-10min/121 ℃, after sterilizing finishes, utilizes cooling production line, and product is cooled to a little higher than room temperature;
(7) insulation check and upper shield: the cooled can of sterilizing is placed in heat room, under the temperature conditions of 37 ℃ ± 2 ℃, is incubated 7 round the clock, then check, up-to-standard person adds a cover upper shield.
The invention has the beneficial effects as follows: the comprehensive above food materials feature of the present invention, the food therapy effect with nourishing the stomach, invigorating the spleen, moistening lung, simultaneously, the collocation of glutinous rice, polished rice and soya-bean milk given meter Xiang that this kind of congee is strong and aromatic beans fragrant, mouthfeel is peculiar, protein content in soya-bean milk has made up the few shortcoming of protein content in common Cereals series products, and the long-term edible human quality that contributes to improve, for busy people have increased a kind of delicious healthy food.
The specific embodiment
For technological means and creation characteristic that the present invention realizes are easy to understand, below in conjunction with embodiment, the present invention is further set forth.
Embodiment mono-:
(1) select materials: get 55 parts of soya-bean milk, 10 parts, water, 10 parts, glutinous rice, 2.5 parts of polished rices, 15 parts of Chinese yams, 7 parts of lilies, 0.3 part, rock sugar, 0.25 part of soybean lecithin;
(2) pretreatment: the glutinous rice weighing up in step (1) and polished rice are soaked 2 hours in water, Chinese yam is cleaned and cooked;
(3) mix: soaked glutinous rice and polished rice in step (2), the Chinese yam that cooks are mixed to boiling 1h in jacketed pan, then add lily, soya-bean milk boiling 0.5h, add while stirring soybean lecithin and rock sugar during boiling, stir;
(4) tinning: aluminium alloy easy open can is canned container, carries out cannedly, stops bottom clearance;
(5) exhaust sealed cans: by the can installing on automatic vacuum seamer under 60 kPas of vacuum conditions exhaust sealed cans, clean can body after sealed cans;
(6) sterilizing, cooling: the can after sealed cans is carried out in retort to sterilizing, its sterilizing formula is 10min-40min-10min/121 ℃, after sterilizing finishes, utilizes cooling production line, and product is cooled to a little higher than room temperature;
(7) insulation check and upper shield: the cooled can of sterilizing is placed in heat room, under the temperature conditions of 35 ℃, is incubated 7 round the clock, then check, up-to-standard person adds a cover upper shield.
Embodiment bis-:
(1) select materials: get 56 parts of soya-bean milk, 12 parts, water, 8 parts, glutinous rice, 2 parts of polished rices, 16 parts of Chinese yams, 6 parts of lilies, 0.4 part, rock sugar, 0.25 part of soybean lecithin;
(2) pretreatment: the glutinous rice weighing up in step (1) and polished rice are soaked 2.5 hours in water, Chinese yam is cleaned and cooked;
(3) mix: soaked glutinous rice and polished rice in step (2), the Chinese yam that cooks are mixed to boiling 1h in jacketed pan, then add lily, soya-bean milk boiling 0.5h, add while stirring soybean lecithin and rock sugar during boiling, stir;
(4) tinning: aluminium alloy easy open can is canned container, carries out cannedly, stops bottom clearance;
(5) exhaust sealed cans: by the can installing on automatic vacuum seamer under 63 kPas of vacuum conditions exhaust sealed cans, clean can body after sealed cans;
(6) sterilizing, cooling: the can after sealed cans is carried out in retort to sterilizing, its sterilizing formula is 10min-40min-10min/121 ℃, after sterilizing finishes, utilizes cooling production line, and product is cooled to a little higher than room temperature;
(7) insulation check and upper shield: the cooled can of sterilizing is placed in heat room, under the temperature conditions of 37 ℃, is incubated 7 round the clock, then check, up-to-standard person adds a cover upper shield.
Embodiment tri-:
(1) select materials: get 60 parts of soya-bean milk, 15 parts, water, 7 parts, glutinous rice, 2.25 parts of polished rices, 15 parts of Chinese yams, 5 parts of lilies, 0.5 part, rock sugar, 0.25 part of soybean lecithin;
(2) pretreatment: the glutinous rice weighing up in step (1) and polished rice are soaked 3 hours in water, Chinese yam is cleaned and cooked;
(3) mix: soaked glutinous rice and polished rice in step (2), the Chinese yam that cooks are mixed to boiling 1h in jacketed pan, then add lily, soya-bean milk boiling 0.5h, add while stirring soybean lecithin and rock sugar during boiling, stir;
(4) tinning: aluminium alloy easy open can is canned container, carries out cannedly, stops bottom clearance;
(5) exhaust sealed cans: by the can installing on automatic vacuum seamer under 66 kPas of vacuum conditions exhaust sealed cans, clean can body after sealed cans;
(6) sterilizing, cooling: the can after sealed cans is carried out in retort to sterilizing, its sterilizing formula is 10min-40min-10min/121 ℃, after sterilizing finishes, utilizes cooling production line, and product is cooled to a little higher than room temperature;
(7) insulation check and upper shield: the cooled can of sterilizing is placed in heat room, under the temperature conditions of 39 ℃, is incubated 7 round the clock, then check, up-to-standard person adds a cover upper shield.
The food that adopts above-mentioned steps to make is exquisite in workmanship, clean hygiene, and nutritious, excellent taste, can effectively meet the demand of eater to nutrition, and the trouble of having avoided people to make separately various food materials in order to obtain above-mentioned nutrition is applicable to popular long-term edible.
More than show and described basic principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what in above-described embodiment and description, describe is principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by the equivalent of appending claims.
Claims (1)
1. a preparation method for Chinese yam lily soya-bean milk congee, is characterized in that: comprise the following steps:
(1) select materials: get 55 parts-60 parts of soya-bean milk, 10 parts-15 parts, water, 7 parts-10 parts, glutinous rice, 2 parts-3 parts of polished rices, 15 parts-20 parts of Chinese yams, 5 parts-7 parts of lilies, 0.3 part-0.5 part, rock sugar, 0.25 part of soybean lecithin;
(2) pretreatment: the glutinous rice weighing up in step (1) and polished rice are soaked to 2-3 hour in water, Chinese yam is cleaned and cooked;
(3) mix: soaked glutinous rice, polished rice in step (2) and the Chinese yam that cooks are mixed to boiling 1h in jacketed pan, then add lily, soya-bean milk boiling 0.5h, add while stirring soybean lecithin and rock sugar during boiling, stir;
(4) tinning: aluminium alloy easy open can is canned container, carries out cannedly, stops bottom clearance;
(5) exhaust sealed cans: by the can installing on automatic vacuum seamer under 60 kPas of-66 kPas of vacuum conditions exhaust sealed cans, clean can body after sealed cans;
(6) sterilizing, cooling: the can after sealed cans is carried out in retort to sterilizing, its sterilizing formula is 10min-40min-10min/121 ℃, after sterilizing finishes, utilizes cooling production line, and product is cooled to a little higher than room temperature;
(7) insulation check and upper shield: the cooled can of sterilizing is placed in heat room, under the temperature conditions of 37 ℃ ± 2 ℃, is incubated 7 round the clock, then check, up-to-standard person adds a cover upper shield.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410384966.XA CN104187425A (en) | 2014-08-06 | 2014-08-06 | Preparation method of Chinese yam, lily and soybean milk porridge |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410384966.XA CN104187425A (en) | 2014-08-06 | 2014-08-06 | Preparation method of Chinese yam, lily and soybean milk porridge |
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| CN104187425A true CN104187425A (en) | 2014-12-10 |
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| CN201410384966.XA Pending CN104187425A (en) | 2014-08-06 | 2014-08-06 | Preparation method of Chinese yam, lily and soybean milk porridge |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146297A (en) * | 2015-09-11 | 2015-12-16 | 扬州泰悦食品有限公司 | Production method for soybean milk porridge can |
| CN105558069A (en) * | 2015-12-16 | 2016-05-11 | 惠安县科联农业科技有限公司 | Production method of stomach-tonifying soybean milk |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1994115A (en) * | 2006-01-03 | 2007-07-11 | 梅昌泉 | Health porridge |
| CN101077152A (en) * | 2006-05-23 | 2007-11-28 | 黑龙江大学 | Pearl facial-nourishing bean product and its manufacturing method |
| CN102919374A (en) * | 2011-08-10 | 2013-02-13 | 河南黄河人实业股份有限公司 | Dioscorea opposita plant protein beverage and preparation method thereof |
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| CN105146297A (en) * | 2015-09-11 | 2015-12-16 | 扬州泰悦食品有限公司 | Production method for soybean milk porridge can |
| CN105558069A (en) * | 2015-12-16 | 2016-05-11 | 惠安县科联农业科技有限公司 | Production method of stomach-tonifying soybean milk |
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