CN106333308A - Honey peach-pea soup and preparation method thereof - Google Patents
Honey peach-pea soup and preparation method thereof Download PDFInfo
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- CN106333308A CN106333308A CN201610688802.5A CN201610688802A CN106333308A CN 106333308 A CN106333308 A CN 106333308A CN 201610688802 A CN201610688802 A CN 201610688802A CN 106333308 A CN106333308 A CN 106333308A
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- 235000012907 honey Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000014347 soups Nutrition 0.000 title abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 49
- 235000010582 Pisum sativum Nutrition 0.000 claims abstract description 32
- 240000004713 Pisum sativum Species 0.000 claims abstract description 32
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 31
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 28
- 240000007594 Oryza sativa Species 0.000 claims abstract description 18
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 18
- 235000009566 rice Nutrition 0.000 claims abstract description 18
- 229920001817 Agar Polymers 0.000 claims abstract description 15
- 239000008272 agar Substances 0.000 claims abstract description 15
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 13
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 13
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 11
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 10
- 239000008103 glucose Substances 0.000 claims abstract description 10
- 244000284380 Hibiscus rosa sinensis Species 0.000 claims abstract description 9
- 235000000100 Hibiscus rosa sinensis Nutrition 0.000 claims abstract description 9
- 235000000664 Rosa chinensis Nutrition 0.000 claims abstract description 9
- 235000016785 Rosa della China Nutrition 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 235000015097 nutrients Nutrition 0.000 claims abstract description 9
- 239000007787 solid Substances 0.000 claims abstract description 9
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 9
- 244000179560 Prunella vulgaris Species 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000011950 custard Nutrition 0.000 claims description 18
- 239000012535 impurity Substances 0.000 claims description 14
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 10
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 10
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 10
- 239000011425 bamboo Substances 0.000 claims description 10
- 235000004976 Solanum vernei Nutrition 0.000 claims description 9
- 241000352057 Solanum vernei Species 0.000 claims description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- 238000001802 infusion Methods 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 8
- 238000004537 pulping Methods 0.000 claims description 7
- 235000008113 selfheal Nutrition 0.000 claims description 7
- 238000005498 polishing Methods 0.000 claims description 6
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 240000005809 Prunus persica Species 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims 2
- 230000008030 elimination Effects 0.000 claims 1
- 238000003379 elimination reaction Methods 0.000 claims 1
- -1 filters Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 240000006740 Cichorium endivia Species 0.000 abstract 2
- 235000003733 chicria Nutrition 0.000 abstract 2
- 235000010674 Prunella vulgaris Nutrition 0.000 abstract 1
- 241000220317 Rosa Species 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 235000020427 peach syrup Nutrition 0.000 abstract 1
- 238000002560 therapeutic procedure Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 13
- 241001330002 Bambuseae Species 0.000 description 8
- 150000001413 amino acids Chemical class 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000008821 health effect Effects 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- 235000021049 nutrient content Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 235000013619 trace mineral Nutrition 0.000 description 3
- 239000011573 trace mineral Substances 0.000 description 3
- 238000005202 decontamination Methods 0.000 description 2
- 230000003588 decontaminative effect Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
Classifications
-
- 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
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a honey peach-pea soup, which is prepared from the following raw materials: honey peach, pea, fragrant rice, endive sprout, water, purple sweet potato, China rose, Prunella vulgaris, sweet potato leaf, rose hip, agar, glucose and lotus root starch. A preparation method of the soup comprises the following steps: (1) preparing honey peach syrup; (2) preparing pea puree; (3) preparing fragrant rice paste; (4) preparing a vegetable juice; (5) preparing a nutrient solution; (6) immersing agar and heating until agar is dissolved for later use; and (7) mixing the materials obtained in the above steps, adding glucose, lotus root starch and a proper amount of water, boiling with high temperature fire, decocting with slow fire until soluble solids reach 80-90% and taking the product out of the pan. By introducing nutritional ingredients such as honey peach, pea and endive sprout, etc. into the soup and simultaneously adding health-care beneficial components such as purple sweet potato, lotus root starch, etc., nutritive value is raised, and mouthfeel is richened. The product is fragrant and tasty, and has good dietary therapy health-care effects.
Description
Technical field
The invention belongs to food and manufacture field, it is related to a kind of honey peach pea custard and preparation method thereof.
Background technology
Custard is China's conventional food, is popular in national most area.Custard as a kind of sticky thick soup, mainly by meat, dish
And thickening soup is in harmonious proportion, also can add face becomes face custard, separately has the sweet sweet food made as sweetened bean paste, sugar etc..Because using thickening soup in a large number, add tune
With material etc. render palatable, food materials aspect is nearly all meat, and taste is heavier and heat is high.
With growth in the living standard, people increasingly pay attention to health diet, should hold principle balanced in nutrition, select
Absorption easy to digest, based on the food of cellulosic high and low fat low sugar, food greasy and that excitant is big of should not taking food, and traditional
Custard taste heavier, nutrient content and mouthfeel also more single, have much room for improvement.
Content of the invention
The invention solves the problems that technical problem is to provide a kind of honey peach pea custard and preparation method thereof, by scientific formula,
Improve nutritive value, rich in protein and carbohydrate and various trace element and amino acid, its rich in taste, eat it
Delicate fragrance is good to eat, and the effects such as having invigorating spleen to remove dampness, stomach invigorating, moistening lung, repose, Dietotherapy health effect projects.
The present invention be the technical scheme is that by solving above-mentioned technical problem
A kind of honey peach pea custard is it is characterised in that be made up of the raw material of following weight portion:
80～150 parts of honey peach, 80～150 parts of pea, 30～80 parts of scented rice, 10～30 parts of green bamboo shoots, appropriate amount of water, purple potato 5
～9 parts, 2～4 parts of China rose, 2～3 parts of selfheal, 2～5 parts of sweet potato leaves, 1～3 part of fructus rosae, 1～2 part of agar, glucose 7
～15 parts, 5～8 parts of lotus root starch；
The preparation method of described honey peach pea custard, comprises the following steps:
(1), it is chosen to boiled water honey peach, removal of impurities, clear water is cleaned and stripping and slicing, puts into and boils in boiling water 30～50 minutes, is polished into
Slurry, then heat infusion with slow fire, it is stirred continuously and makes to be heated evenly, until soluble solid reaches and takes the dish out of the pot when 55～70%, obtain
Starch standby to honey peach；
(2), choose pea, slow fire is fried to ripe perfume (or spice), mass concentration be 0.1% sodium bicarbonate aqueous solution in soak 6～9
Hour, polish pulping in beater in then boiling 25～45 minutes under 100～110 DEG C of steam, plus suitable quantity of water, filtration, goes
Impurity obtains pea mud；
(3), will scented rice eluriate clean after, 20～30 DEG C of water temperature soak 6～10 hours after defibrination, be heated to 90～100 DEG C
Persistently boil afterwards 6～10 minutes, obtain rice paste；
(4), by green bamboo shoots removal of impurities, rinsed well with water, plus 2～3 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after purple potato, China rose, selfheal, sweet potato leaves, fructus rosae cleaning, plus 6～10 times of water soak at room temperature 5
～10 hours, then 60～70 DEG C of heating decoctions of keeping temperature 1～2 hour, filtered, obtain nutrient solution；
(6), agar is broken into fritter, plus 15～after 20 times of water soak 4～6 hours, being heated to 85～95 DEG C makes it molten
Change, filter and go the removal of impurity, standby；
(7), the rice of the honey peach slurry of step (1) gained, the pea mud of step (2) gained, step (3) gained is pasted,
The agar mixing of the vegetable juice of step (4) gained, the nutrient solution of step (5) gained and step (6) gained, adds glucose, lotus root
Powder and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is simultaneously stirred continuously, until soluble solid reaches 80
Take the dish out of the pot when～90%, obtain final product.
Compared with prior art, the beneficial effects of the present invention is:
The present invention breaches traditional custard food taste, by the nutrient contents such as honey peach, pea, green bamboo shoots are incorporated into custard food
Central, add the health care beneficiating ingredients such as purple potato, lotus root starch simultaneously, improve the nutritive value of combination food so as to be rich in protein
With carbohydrate and various trace element and amino acid, its rich in taste, the delicate fragrance of food good to eat it is easy to digest and assimilate, have
Invigorating spleen to remove dampness, stomach invigorating, moistening lung, the effects such as repose, there is preferable Dietotherapy health effect.
Specific embodiment
With reference to specific embodiment, the invention will be further described.
Embodiment 1:
A kind of honey peach pea custard is it is characterised in that be made up of the raw material of following weight portion:
80 parts of honey peach, 80 parts of pea, 30 parts of scented rice, 10 parts of green bamboo shoots, appropriate amount of water, 5 parts of purple potato, 2 parts of China rose, selfheal
2 parts, 2 parts of sweet potato leaves, 1 part of fructus rosae, 1 part of agar, 7 parts of glucose, 5 parts of lotus root starch；
The preparation method of described honey peach pea custard, comprises the following steps:
(1), it is chosen to boiled water honey peach, removal of impurities, clear water is cleaned and stripping and slicing, puts into and boils in boiling water 30 minutes, pulping of polishing, then
Heat infusion with slow fire, be stirred continuously and make to be heated evenly, until soluble solid reaches and takes the dish out of the pot when 55～70%, obtain water honey
Peach slurry is standby；
(2), choose pea, slow fire is fried to ripe perfume (or spice), mass concentration be 0.1% sodium bicarbonate aqueous solution in soak 6 little
When, polishing pulping in beater in then boiling 45 minutes under 100～110 DEG C of steam, plus suitable quantity of water, filters, and decontamination obtains
To pea mud；
(3), will scented rice eluriate clean after, 20～30 DEG C of water temperature soak 6 hours after defibrination, hold after being heated to 90～100 DEG C
Continue and boil 10 minutes, obtain rice paste；
(4), by green bamboo shoots removal of impurities, rinsed well with water, plus 2 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after purple potato, China rose, selfheal, sweet potato leaves, fructus rosae cleaning, plus 6 times of water soak at room temperature 10 are little
When, then 60～70 DEG C of heating of keeping temperature decoct 1 hour, filter, obtain nutrient solution；
(6), agar is broken into fritter, plus 15～after 20 times of water soak 4 hours, being heated to 85～95 DEG C makes it dissolve,
The removal of impurity is gone in filtration, standby；
(7), the rice of the honey peach slurry of step (1) gained, the pea mud of step (2) gained, step (3) gained is pasted,
The agar mixing of the vegetable juice of step (4) gained, the nutrient solution of step (5) gained and step (6) gained, adds glucose, lotus root
Powder and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is simultaneously stirred continuously, until soluble solid reaches 80
Take the dish out of the pot when～90%, obtain final product.
Embodiment 2:
A kind of honey peach pea custard is it is characterised in that be made up of the raw material of following weight portion:
150 parts of honey peach, 150 parts of pea, 80 parts of scented rice, 30 parts of green bamboo shoots, appropriate amount of water, 9 parts of purple potato, 4 parts of China rose, summer are withered
3 parts of grass, 5 parts of sweet potato leaves, 3 parts of fructus rosae, 2 parts of agar, 15 parts of glucose, 8 parts of lotus root starch；
The preparation method of described honey peach pea custard, comprises the following steps:
(1), it is chosen to boiled water honey peach, removal of impurities, clear water is cleaned and stripping and slicing, puts into and boils in boiling water 50 minutes, pulping of polishing, then
Heat infusion with slow fire, be stirred continuously and make to be heated evenly, until soluble solid reaches and takes the dish out of the pot when 55～70%, obtain water honey
Peach slurry is standby；
(2), choose pea, slow fire is fried to ripe perfume (or spice), mass concentration be 0.1% sodium bicarbonate aqueous solution in soak 9 little
When, polishing pulping in beater in then boiling 25 minutes under 100～110 DEG C of steam, plus suitable quantity of water, filters, and decontamination obtains
To pea mud；
(3), will scented rice eluriate clean after, 20～30 DEG C of water temperature soak 10 hours after defibrination, hold after being heated to 90～100 DEG C
Continue and boil 6 minutes, obtain rice paste；
(4), by green bamboo shoots removal of impurities, rinsed well with water, plus 3 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after purple potato, China rose, selfheal, sweet potato leaves, fructus rosae cleaning, plus 10 times of water soak at room temperature 5 are little
When, then 60～70 DEG C of heating of keeping temperature decoct 2 hours, filter, obtain nutrient solution；
(6), agar is broken into fritter, plus 15～after 20 times of water soak 6 hours, being heated to 85～95 DEG C makes it dissolve,
The removal of impurity is gone in filtration, standby；
(7), the rice of the honey peach slurry of step (1) gained, the pea mud of step (2) gained, step (3) gained is pasted,
The agar mixing of the vegetable juice of step (4) gained, the nutrient solution of step (5) gained and step (6) gained, adds glucose, lotus root
Powder and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is simultaneously stirred continuously, until soluble solid reaches 80
Take the dish out of the pot when～90%, obtain final product.
The embodiment of the present invention, by being incorporated into the nutrient contents such as honey peach, pea, green bamboo shoots in the middle of custard food, is added purple simultaneously
The health care beneficiating ingredient such as potato, lotus root starch, improve the nutritive value of combination food so as to rich in protein and carbohydrate and
Various trace element and amino acid, its rich in taste, the delicate fragrance of food good to eat it is easy to digest and assimilate, have invigorating spleen to remove dampness, stomach invigorating, profit
Lung, the effects such as repose, Dietotherapy health effect projects.
Claims (1)
1. a kind of honey peach pea custard is it is characterised in that be made up of the raw material of following weight portion:
80～150 parts of honey peach, 80～150 parts of pea, 30～80 parts of scented rice, 10～30 parts of green bamboo shoots, appropriate amount of water, purple potato 5～9
Part, 2～4 parts of China rose, 2～3 parts of selfheal, 2～5 parts of sweet potato leaves, 1～3 part of fructus rosae, 1～2 part of agar, glucose 7～15
Part, 5～8 parts of lotus root starch；
The preparation method of described honey peach pea custard, comprises the following steps:
(1), it is chosen to boiled water honey peach, removal of impurities, clear water is cleaned and stripping and slicing, puts into and boils in boiling water 30～50 minutes, pulping of polishing, then
Heat infusion with slow fire, be stirred continuously and make to be heated evenly, until soluble solid reaches and takes the dish out of the pot when 55～70%, obtain water honey
Peach slurry is standby；
(2), choose pea, slow fire is fried to ripe perfume (or spice), mass concentration be 0.1% sodium bicarbonate aqueous solution in soak 6～9 little
When, polishing pulping in beater in then boiling 25～45 minutes under 100～110 DEG C of steam, plus suitable quantity of water, filters, impurity elimination
Matter obtains pea mud；
(3), will scented rice eluriate clean after, 20～30 DEG C of water temperature soak 6～10 hours after defibrination, hold after being heated to 90～100 DEG C
Continue and boil 6～10 minutes, obtain rice paste；
(4), by green bamboo shoots removal of impurities, rinsed well with water, plus 2～3 times of water are pulled an oar, and then filter, obtain vegetable juice；
(5), mix after purple potato, China rose, selfheal, sweet potato leaves, fructus rosae cleaning, plus 6～10 times of water soak at room temperature 5～10
Hour, then 60～70 DEG C of heating decoctions of keeping temperature 1～2 hour, filter, obtain nutrient solution；
(6), agar is broken into fritter, plus 15～after 20 times of water soak 4～6 hours, being heated to 85～95 DEG C makes it dissolve, mistake
Filter off the removal of impurity, standby；
(7), by the rice paste of the honey peach slurry of step (1) gained, the pea mud of step (2) gained, step (3) gained, step
(4) vegetable juice of gained, the nutrient solution of step (5) gained and step (6) gained agar mixing, add glucose, lotus root starch and
Suitable quantity of water, stirs, and after very hot oven is boiled, slow fire heating infusion is simultaneously stirred continuously, until soluble solid reach 80～
Take the dish out of the pot when 90%, obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610688802.5A CN106333308A (en) | 2016-08-18 | 2016-08-18 | Honey peach-pea soup and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610688802.5A CN106333308A (en) | 2016-08-18 | 2016-08-18 | Honey peach-pea soup and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106333308A true CN106333308A (en) | 2017-01-18 |
Family
ID=57825055
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610688802.5A Withdrawn CN106333308A (en) | 2016-08-18 | 2016-08-18 | Honey peach-pea soup and preparation method thereof |
Country Status (1)
| Country | Link |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027219A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Small red bean and carrot soup and making method thereof |
| CN103039772A (en) * | 2012-12-29 | 2013-04-17 | 罗永祺 | Mung bean-pea soup and preparation method thereof |
| CN103960721A (en) * | 2014-04-09 | 2014-08-06 | 洛阳春魁农业开发有限公司 | Strawberry-flavor peony compound beverage and preparation method thereof |
-
2016
- 2016-08-18 CN CN201610688802.5A patent/CN106333308A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027219A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Small red bean and carrot soup and making method thereof |
| CN103039772A (en) * | 2012-12-29 | 2013-04-17 | 罗永祺 | Mung bean-pea soup and preparation method thereof |
| CN103960721A (en) * | 2014-04-09 | 2014-08-06 | 洛阳春魁农业开发有限公司 | Strawberry-flavor peony compound beverage and preparation method thereof |
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Application publication date: 20170118 |