CN106579208A - Papaya pea soup and production method thereof - Google Patents
Papaya pea soup and production method thereof Download PDFInfo
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- CN106579208A CN106579208A CN201611131241.5A CN201611131241A CN106579208A CN 106579208 A CN106579208 A CN 106579208A CN 201611131241 A CN201611131241 A CN 201611131241A CN 106579208 A CN106579208 A CN 106579208A
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- pea
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- 235000009467 Carica papaya Nutrition 0.000 title claims abstract description 37
- 240000006432 Carica papaya Species 0.000 title claims description 29
- 235000014347 soups Nutrition 0.000 title abstract description 8
- 238000004519 manufacturing process Methods 0.000 title abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 240000004713 Pisum sativum Species 0.000 claims abstract description 37
- 235000010582 Pisum sativum Nutrition 0.000 claims abstract description 37
- 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
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 235000016068 Berberis vulgaris Nutrition 0.000 claims abstract description 12
- 241000335053 Beta vulgaris Species 0.000 claims abstract description 12
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 11
- 235000019713 millet Nutrition 0.000 claims abstract description 11
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 10
- 235000015097 nutrients Nutrition 0.000 claims abstract description 10
- 229940013618 stevioside Drugs 0.000 claims abstract description 10
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000019202 steviosides Nutrition 0.000 claims abstract description 10
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 10
- 241001113925 Buddleja Species 0.000 claims abstract description 9
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 9
- 235000002678 Ipomoea batatas 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
- 239000007787 solid Substances 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000006264 Asimina triloba Nutrition 0.000 claims description 21
- 235000011950 custard Nutrition 0.000 claims description 18
- 239000012535 impurity Substances 0.000 claims description 10
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 9
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 9
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 9
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 9
- 239000000243 solution Substances 0.000 claims description 9
- 244000025254 Cannabis sativa Species 0.000 claims description 8
- 240000007594 Oryza sativa Species 0.000 claims description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- 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
- 235000009566 rice Nutrition 0.000 claims description 8
- 238000007654 immersion Methods 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 230000003716 rejuvenation Effects 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
- 230000008030 elimination Effects 0.000 claims 1
- 238000003379 elimination reaction Methods 0.000 claims 1
- 230000036541 health Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000037213 diet Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 241000219173 Carica Species 0.000 abstract 8
- 235000010419 agar Nutrition 0.000 abstract 3
- 241001648640 Croton crassifolius Species 0.000 abstract 1
- 244000067645 Wedelia chinensis Species 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000002560 therapeutic procedure Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 13
- 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
- 230000008821 health effect Effects 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- 235000021049 nutrient content Nutrition 0.000 description 3
- 230000000050 nutritive effect Effects 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
- 239000003205 fragrance Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 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
- 239000003814 drug Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 239000002023 wood Substances 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
Abstract
The invention discloses papaya pea soup which is prepared from the following raw materials: papaya, peas, millet, beet, water, yam, Butterflybush flower, Wedelia chinensis, sweet potato leaves, Croton crassifolius, agar, stevioside and lotus flower powder; a production method includes the following steps: (1), preparing papaya pulp; (2), preparing mashed pea paste; (3), preparing millet paste; (4), preparing vegetable juice; (5), preparing a nutrient solution; (6), soaking the agar, heating to dissolve for standby use; (7), mixing the papaya pulp, the mashed pea paste, the millet paste, the vegetable juice and the dissolved agar prepared by the step (1),(2),(3),(4),(5)and (6), adding the stevioside, the lotus flower powder and the proper amount of water, boiling with high temperature fire, decocting with slow fire until the content of soluble solids reaches 80-90%, and taking the papaya pea soup out of a pot. The papaya, the peas, the beet and other nutrients are introduced into the papaya pea soup, the yam, the lotus flower powder and other health beneficial ingredients are added, the nutritional value is enhanced, and the papaya pea soup is rich in taste, is delicious and fragrant to eat, and has good diet therapy health care effect.
Description
Technical field
The invention belongs to food and manufacture field, are related to a kind of pawpaw 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 reconciles, and can also add face to become face custard, separately there is the sweet food that sweet such as sweetened bean paste, sugar are made.Because using thickening soup in a large number, plus raise
With material etc. render palatable, food materials aspect be nearly all meat, taste is heavier and heat is high.
With growth in the living standard, people increasingly pay attention to health diet, should hold nutrition principle in a balanced way, select
Absorption easy to digest, based on the food of the high and low fat low sugar of cellulosic, the big food of the greasy and excitant that should not take food, and it is traditional
Custard taste it is heavier, nutrient content and mouthfeel it is also relatively simple, have much room for improvement.
The content of the invention
The invention solves the problems that technical problem is to provide a kind of pawpaw pea custard and preparation method thereof, by scientific formula, carry
High nutritive value, rich in protein and carbohydrate and various trace elements and amino acid, its rich in taste, eats clear
It is fragrant good to eat, with invigorating spleen to remove dampness, stomach invigorating, moistening lung, repose the effects such as, Dietotherapy health effect is projected.
The present invention is for the solution technical scheme that adopted of above-mentioned technical problem：
A kind of pawpaw pea custard, it is characterised in that be made up of the raw material of following weight portion：
80～150 parts of pawpaw, 80～150 parts of pea, 30～80 parts of glutinous millet, 10～30 parts of beet, appropriate amount of water, Chinese yam 5～9
Part, 2～4 parts of butterflybush flower, rejuvenate 2～3 parts of grass, 2～5 parts of sweet potato leaves, 1～3 part of Thickleaf Croton Root, 1～2 part of agar, stevioside 7～15
Part, 5～8 parts of lotus powder；
The preparation method of described pawpaw pea custard, comprises the following steps：
(1), select ripe pawpaw, removal of impurities, clear water to clean and stripping and slicing, be put in boiling water and boil 30～50 minutes, be polished into slurry,
Again infusion is heated with slow fire, being stirred continuously makes to be heated evenly, until soluble solid takes the dish out of the pot when reaching 55～70%, obtains wood
Melon slurry is standby；
(2) pea, is chosen, slow fire is fried to ripe perfume (or spice), 6～9 is soaked in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
Hour, then boiling 25～45 minutes under 100～110 DEG C of steam, plus suitable quantity of water are polished into slurry in beater, filter, and go
Impurity obtains pea mud；
(3) after, is eluriated totally glutinous millet, defibrination after the immersion 6～10 hours of 20～30 DEG C of water temperature is heated to 90～100 DEG C
Persistently boil afterwards 6～10 minutes, obtain rice paste；
(4), by beet impurity-removing, rinsed well with water, plus 2～3 times of water are beaten, and are then filtered, and obtain vegetable juice；
(5), will mix after Chinese yam, butterflybush flower, grass of rejuvenating, sweet potato leaves, Thickleaf Croton Root cleaning, plus 6～10 times of water soak at room temperature 5
～10 hours, then 60～70 DEG C of heating of keeping temperature were decocted 1～2 hour, are filtered, and obtain nutrient solution；
(6), agar is broken into into fritter, plus 15～after 20 times of water soak 4～6 hours, being heated to 85～95 DEG C makes its molten
Change, the removal of impurity is gone in filtration, standby；
(7), the pea mud obtained by the papaya puree obtained by step (1), step (2), the rice obtained by step (3) are pasted, are walked
Suddenly the nutrient solution obtained by vegetable juice obtained by (4), step (5) and the agar mixing obtained by step (6), add stevioside, lotus
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, is worked as by the way that the nutrient contents such as pawpaw, pea, beet are incorporated into into custard food
In, while adding the health care beneficiating ingredients such as Chinese yam, lotus powder, improve the nutritive value of combination food so as to rich in protein
With carbohydrate and various trace elements and amino acid, its rich in taste, the delicate fragrance of food is good to eat, it is easy to digests and assimilates, has
Invigorating spleen to remove dampness, stomach invigorating, moistening lung, the effects such as repose, with preferable Dietotherapy health effect.
Specific embodiment
With reference to specific embodiment, the invention will be further described.
Embodiment 1：
A kind of pawpaw pea custard, it is characterised in that be made up of the raw material of following weight portion：
80 parts of pawpaw, 80 parts of pea, 30 parts of glutinous millet, 10 parts of beet, appropriate amount of water, 5 parts of Chinese yam, 2 parts of butterflybush flower, grass 2 of rejuvenating
Part, 2 parts of sweet potato leaves, 1 part of Thickleaf Croton Root, 1 part of agar, 7 parts of stevioside, 5 parts of lotus powder；
The preparation method of described pawpaw pea custard, comprises the following steps：
(1), select ripe pawpaw, removal of impurities, clear water to clean and stripping and slicing, be put in boiling water and boil 30 minutes, be polished into slurry, then use
Slow fire heats infusion, and being stirred continuously makes to be heated evenly, until soluble solid takes the dish out of the pot when reaching 55～70%, obtains papaya puree
It is standby；
(2) pea, is chosen, slow fire is fried to ripe perfume (or spice), and immersion 6 is little in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
When, then boiling 45 minutes under 100～110 DEG C of steam, plus suitable quantity of water are polished into slurry in beater, filter, and decontamination is obtained
To pea mud；
(3) after, is eluriated totally glutinous millet, defibrination after the immersion 6 hours of 20～30 DEG C of water temperature is held after being heated to 90～100 DEG C
It is continuous to boil 10 minutes, obtain rice paste；
(4), by beet impurity-removing, rinsed well with water, plus 2 times of water are beaten, and are then filtered, and obtain vegetable juice；
(5), will mix after Chinese yam, butterflybush flower, grass of rejuvenating, sweet potato leaves, Thickleaf Croton Root cleaning, plus 6 times of water soak at room temperature 10 are little
When, then 60～70 DEG C of heating of keeping temperature are decocted 1 hour, are filtered, and obtain nutrient solution；
(6), agar is broken into into fritter, plus 15～after 20 times of water soak 4 hours, being heated to 85～95 DEG C dissolves it,
The removal of impurity is gone in filtration, standby；
(7), the pea mud obtained by the papaya puree obtained by step (1), step (2), the rice obtained by step (3) are pasted, are walked
Suddenly the nutrient solution obtained by vegetable juice obtained by (4), step (5) and the agar mixing obtained by step (6), add stevioside, lotus
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 pawpaw pea custard, it is characterised in that be made up of the raw material of following weight portion：
150 parts of pawpaw, 150 parts of pea, 80 parts of glutinous millet, 30 parts of beet, appropriate amount of water, 9 parts of Chinese yam, 4 parts of butterflybush flower, grass of rejuvenating
3 parts, 5 parts of sweet potato leaves, 3 parts of Thickleaf Croton Root, 2 parts of agar, 15 parts of stevioside, 8 parts of lotus powder；
The preparation method of described pawpaw pea custard, comprises the following steps：
(1), select ripe pawpaw, removal of impurities, clear water to clean and stripping and slicing, be put in boiling water and boil 50 minutes, be polished into slurry, then use
Slow fire heats infusion, and being stirred continuously makes to be heated evenly, until soluble solid takes the dish out of the pot when reaching 55～70%, obtains papaya puree
It is standby；
(2) pea, is chosen, slow fire is fried to ripe perfume (or spice), and immersion 9 is little in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
When, then boiling 25 minutes under 100～110 DEG C of steam, plus suitable quantity of water are polished into slurry in beater, filter, and decontamination is obtained
To pea mud；
(3) after, is eluriated totally glutinous millet, defibrination after the immersion 10 hours of 20～30 DEG C of water temperature is held after being heated to 90～100 DEG C
It is continuous to boil 6 minutes, obtain rice paste；
(4), by beet impurity-removing, rinsed well with water, plus 3 times of water are beaten, and are then filtered, and obtain vegetable juice；
(5), will mix after Chinese yam, butterflybush flower, grass of rejuvenating, sweet potato leaves, Thickleaf Croton Root cleaning, plus 10 times of water soak at room temperature 5 are little
When, then 60～70 DEG C of heating of keeping temperature are decocted 2 hours, are filtered, and obtain nutrient solution；
(6), agar is broken into into fritter, plus 15～after 20 times of water soak 6 hours, being heated to 85～95 DEG C dissolves it,
The removal of impurity is gone in filtration, standby；
(7), the pea mud obtained by the papaya puree obtained by step (1), step (2), the rice obtained by step (3) are pasted, are walked
Suddenly the nutrient solution obtained by vegetable juice obtained by (4), step (5) and the agar mixing obtained by step (6), add stevioside, lotus
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 is by the way that the nutrient contents such as pawpaw, pea, beet are incorporated in the middle of custard food, while adding mountain
The health care beneficiating ingredient such as medicine, lotus powder, improves the nutritive value of combination food so as to rich in protein and carbohydrate with
And various trace elements and amino acid, its rich in taste, the delicate fragrance of food is 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, Dietotherapy health effect is projected.
Claims (1)
1. a kind of pawpaw pea custard, it is characterised in that be made up of the raw material of following weight portion：
80～150 parts of pawpaw, 80～150 parts of pea, 30～80 parts of glutinous millet, 10～30 parts of beet, appropriate amount of water, 5～9 parts of Chinese yam,
2～4 parts of butterflybush flower, rejuvenate grass 2～3 parts, 2～5 parts of sweet potato leaves, 1～3 part of Thickleaf Croton Root, 1～2 part of agar, 7～15 parts of stevioside,
5～8 parts of lotus powder；
The preparation method of described pawpaw pea custard, comprises the following steps：
(1), select ripe pawpaw, removal of impurities, clear water to clean and stripping and slicing, be put in boiling water and boil 30～50 minutes, be polished into slurry, then use
Slow fire heats infusion, and being stirred continuously makes to be heated evenly, until soluble solid takes the dish out of the pot when reaching 55～70%, obtains papaya puree
It is standby；
(2) pea, is chosen, slow fire is fried to ripe perfume (or spice), and immersion 6～9 is little in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
When, then boiling 25～45 minutes under 100～110 DEG C of steam, plus suitable quantity of water are polished into slurry in beater, filter, impurity elimination
Matter obtains pea mud；
(3) after, is eluriated totally glutinous millet, defibrination after the immersion 6～10 hours of 20～30 DEG C of water temperature is held after being heated to 90～100 DEG C
It is continuous to boil 6～10 minutes, obtain rice paste；
(4), by beet impurity-removing, rinsed well with water, plus 2～3 times of water are beaten, and are then filtered, and obtain vegetable juice；
(5), will mix after Chinese yam, butterflybush flower, grass of rejuvenating, sweet potato leaves, Thickleaf Croton Root cleaning, plus 6～10 times of water soak at room temperature 5～10
Hour, then 60～70 DEG C of heating of keeping temperature are decocted 1～2 hour, are filtered, and obtain nutrient solution；
(6), agar is broken into into fritter, plus 15～after 20 times of water soak 4～6 hours, being heated to 85～95 DEG C dissolves it, mistake
The removal of impurity is filtered off, it is standby；
(7), by the pea mud obtained by the papaya puree obtained by step (1), step (2), the paste of the rice obtained by step (3), step (4)
The vegetable juice of gained, the nutrient solution obtained by step (5) and the mixing of the agar obtained by step (6), add stevioside, lotus powder and suitable
Amount water, stirs, and after very hot oven is boiled, slow fire heating infusion is simultaneously stirred continuously, until soluble solid reaches 80～90%
When take the dish out of the pot, obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611131241.5A CN106579208A (en) | 2016-12-09 | 2016-12-09 | Papaya pea soup and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611131241.5A CN106579208A (en) | 2016-12-09 | 2016-12-09 | Papaya pea soup and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106579208A true CN106579208A (en) | 2017-04-26 |
Family
ID=58598538
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611131241.5A Pending CN106579208A (en) | 2016-12-09 | 2016-12-09 | Papaya pea soup and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106579208A (en) |
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2016
- 2016-12-09 CN CN201611131241.5A patent/CN106579208A/en active Pending
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Application publication date: 20170426 |
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