CN107296229A - A kind of green bean paste clearing heat and removing internal heat pachyrhizus leaf ball and preparation method thereof - Google Patents
A kind of green bean paste clearing heat and removing internal heat pachyrhizus leaf ball and preparation method thereof Download PDFInfo
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- CN107296229A CN107296229A CN201710460797.7A CN201710460797A CN107296229A CN 107296229 A CN107296229 A CN 107296229A CN 201710460797 A CN201710460797 A CN 201710460797A CN 107296229 A CN107296229 A CN 107296229A
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- 241001560086 Pachyrhizus Species 0.000 title claims abstract description 50
- 244000013123 dwarf bean Species 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 16
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 16
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 16
- 240000002234 Allium sativum Species 0.000 claims abstract description 10
- 244000099147 Ananas comosus Species 0.000 claims abstract description 10
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 10
- 235000004611 garlic Nutrition 0.000 claims abstract description 10
- 235000021419 vinegar Nutrition 0.000 claims abstract description 10
- 239000000052 vinegar Substances 0.000 claims abstract description 10
- 235000013527 bean curd Nutrition 0.000 claims abstract description 8
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 8
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 8
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- 239000006002 Pepper Substances 0.000 claims abstract description 7
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- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
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- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 206010033546 Pallor Diseases 0.000 claims description 13
- 239000002002 slurry Substances 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000007493 shaping process Methods 0.000 claims description 6
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- 238000001035 drying Methods 0.000 claims description 4
- 238000001125 extrusion Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
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- 238000007710 freezing Methods 0.000 claims description 3
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- 238000001802 infusion Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
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- 238000001816 cooling Methods 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims 1
- 235000010469 Glycine max Nutrition 0.000 claims 1
- 108010033040 Histones Proteins 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 5
- 230000001055 chewing effect Effects 0.000 abstract description 2
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 240000003889 Piper guineense Species 0.000 description 4
- 230000023597 hemostasis Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 241000533770 Cayaponia Species 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
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- 238000005516 engineering process Methods 0.000 description 2
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- 229910052742 iron Inorganic materials 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
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- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
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- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
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- 208000005623 Carcinogenesis Diseases 0.000 description 1
- 241001674939 Caulanthus Species 0.000 description 1
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- 240000001980 Cucurbita pepo Species 0.000 description 1
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- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
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- 229960003512 nicotinic acid Drugs 0.000 description 1
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- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Classifications
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- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- 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
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- 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
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- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
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Abstract
It is to be prepared from the following raw materials in parts by weight the invention discloses a kind of green bean paste clearing heat and removing internal heat pachyrhizus leaf ball and preparation method thereof：Green bean paste 12, pineapple vinegar 67, bean curd stick 34, the garlic 12 that salts down, the bighead atractylodes rhizome 12, ganoderma lucidum 12, lotus leaf 12, with stalk pachyrhizus leaf 120 130, textured soybean protein 150 160, soybean protein isolate 30 40, starch 90 100, carragheen 23, salt 23, white sugar 23, monosodium glutamate 12, pepper powder 12, appropriate NaHCO3 solution and water.The present invention salts down in a garlic addition ball, unique flavor, green bean paste clearing heat and removing internal heat adds pineapple vinegar, make multiple tastes, a ball after cooked is put into after pulling out to be cooled to central temperature in 30 DEG C of cold water and is down to 18 DEG C, is prevented a ball to be sticked together, is given off a strong fragrance, the taste of pachyrhizus leaf is obvious, ball elasticity and chewing property are big, and the tasty and refreshing tender exquisiteness of cunning is tasty.
Description
Technical field
The present invention relates to food processing technology field, more particularly to an a kind of green bean paste clearing heat and removing internal heat pachyrhizus leaf ball and its system
Preparation Method.
Background technology
Research finds that pachyrhizus leaf is improved immunity, hemostasis, hypoglycemic, detoxifies, prevents and treats the healthcare functions such as yctalopia.Pachyrhizus
Leaf can make skin polish, often edible to play the role of Constipation, protection eyesight, moreover it is possible to keep skin exquisiteness, anti-aging.
Started on America and Europe, Japan, Hong Kong and other places one " pachyrhizus leaf heat ".Pachyrhizus is long-life health care food, and pachyrhizus leaf goes out of use or
It is used as feed.It has been investigated that the proteins,vitamins,minerals constituent content of pachyrhizus leaf is high.Protein content 2.74%,
International unit/100 gram of carrotene 5580, vitamin B2 is 3.5 mgs/kg, and vitamin C is 41.07 mgs/kg, iron 3.
94 mgs/kg, 74.4 mgs/kg of calcium.Potato leaf and spinach, celery, Chinese cabbage, rape, leek, cucumber, pumpkin, wax gourd, lettuce
Lettuce, wild cabbage, eggplant, tomato, carrot are compared, in 14 kinds of nutritional ingredients, protein, fat, carbohydrate, heat, fibre
13 potato leaves such as dimension, calcium, phosphorus, iron, carrotene, Vc, VB1, VB2 nicotinic acid occupy the first.Pachyrhizus leaf has the immune work(of enhancing
Can, body resistance against diseases is improved, is enhanced metabolism, anti-aging, hypoglycemic, defaecation diuresis, blood platelet-increasing, hemostasis, prevention
Artery sclerosis, prevention cell carcinogenesis, lactagogue removing toxic substances protect eyesight, prevent the good healthcare function of yctalopia.
At present, pachyrhizus is also utilized in addition to carrying out simple Product processing using fresh pachyrhizus leaf to the research of pachyrhizus cauline leaf
Leaf makes composite beverage, soy sauce, wine brewing etc., does not have a pachyrhizus leaf ball also, in order to allow pachyrhizus leaf to have more preferable health-care efficacy and warp
Ji is acted on, and pachyrhizus leaf is applied in a ball.After fresh pachyrhizus leaf harvesting, it is oxidized easily, the organoleptic quality of a ball, ground can be influenceed
Melon leaf band stalk position is somewhat hard, and with the silk for being difficult to chew, this can influence the mouthfeel of a ball.
The content of the invention
The object of the invention is exactly that there is provided an a kind of green bean paste clearing heat and removing internal heat pachyrhizus leaf ball in order to make up the defect of prior art
And preparation method thereof.
The present invention is achieved by the following technical solutions：
An a kind of green bean paste clearing heat and removing internal heat pachyrhizus leaf ball, is to be prepared from the following raw materials in parts by weight：Green bean paste 1-2, pineapple vinegar 6-7,
Bean curd stick 3-4, the garlic 1-2 that salts down, bighead atractylodes rhizome 1-2, ganoderma lucidum 1-2, lotus leaf 1-2, band stalk pachyrhizus leaf 120-130, textured soybean protein 150-
160th, soybean protein isolate 30-40, starch 90-100, carragheen 2-3, salt 2-3, white sugar 2-3, monosodium glutamate 1-2, pepper powder 1-2,
Appropriate NaHCO3 solution and water.
A kind of preparation method of a described green bean paste clearing heat and removing internal heat pachyrhizus leaf ball, comprises the following steps：（1）By the bighead atractylodes rhizome,
Ganoderma lucidum, lotus leaf mixing add 5-6 times of water infusion 20-30 minutes, filter to obtain decoction；
（2）The garlic that will salt down mixes with green bean paste after smashing to pieces and mixed thoroughly, adds pineapple vinegar and breaks into slurry, adds bean curd stick heating and boils 10-
12 minutes, then slurry is broken into, filtration drying obtains powder；
（3）It will clean, concentration be boiled for 0.02% NaHCO3 solution heating, first by the band with stalk pachyrhizus leaf with stalk pachyrhizus leaf
Obstruct position and enter blanching 10-15s in solution, then blanching 6-8s in solution will be entered with leaf portion sub-dip, move into cold water after blanching immediately
Middle cooling, makes central temperature drop to less than 10 DEG C, then it is 140-150 that will be put into stalk pachyrhizus leaf in extruded segment machine barrel in temperature
DEG C, material water ratio be to carry out after extrusion, then dries pulverizing under the conditions of 20%, be put into colloid mill and grind 3-4 times, then spray
Dry pachyrhizus leaf powder；
（4）It is put into after textured soybean protein is soaked in mixer and breaks into silk, soybean protein isolate, starch, carragheen is added into 2-3
Times water emulsification, then with textured soybean protein, pachyrhizus leaf powder,（1）（2）Middle gains, salt, white sugar, monosodium glutamate, pepper powder mixing
Pour into mixer and stir 20-30 minutes, place into shaping in forming machine, be put into after shaping in 90-95 DEG C of hot water and boil 8-10 points
Clock, is put into after pulling out and is cooled to central temperature in -30 DEG C of cold water and is down to -18 DEG C, pull freezing out.
It is an advantage of the invention that：The present invention, which will salt down to mix with green bean paste after garlic is smashed to pieces, to mix thoroughly, adds pineapple vinegar and breaks into
Slurry, adds bean curd stick heating and boils, then breaks into slurry, and filtration drying obtains powder, and the garlic that salts down is added in a ball, unique flavor, green bean paste
Clearing heat and removing internal heat, adds pineapple vinegar, makes multiple tastes, the Chinese medicine of addition has summer heat relieving and dampness eliminating, invigorating the spleen rising Yang, the work(of dissipate stasis of blood hemostasis
Effect；Blanching in NaHCO3 solution will be put into stalk pachyrhizus leaf, because leaf and stalk hardness are different, the separated blanching and blanching time is not
Together, prevent blanching excessively, influence nutrition and the mouthfeel of pachyrhizus leaf, can prevent pachyrhizus leaf from aoxidizing well, organoleptic quality is good；By ground
Melon leaf carries out extrusion, then colloid mill grinding, and obtained pachyrhizus leaf powder is in good taste, and the silk that the difficulty with stalk position is chewed removes dry
Only, mouthfeel is lifted；A ball after cooked is put into after pulling out to be cooled to central temperature in -30 DEG C of cold water and is down to -18 DEG C, prevents a ball
It is sticked together, makes ball surface smooth, uniform color gives off a strong fragrance, the taste of pachyrhizus leaf is obvious, ball elasticity and chewing property
Greatly, the tender exquisiteness of tasty and refreshing cunning, tasty.
Embodiment
An a kind of green bean paste clearing heat and removing internal heat pachyrhizus leaf ball, is to be prepared from the following raw materials in parts by weight：Green bean paste 1, pineapple vinegar 6,
Bean curd stick 3, the garlic 1 that salts down, the bighead atractylodes rhizome 1, ganoderma lucidum 1, lotus leaf 1, band stalk pachyrhizus leaf 120, textured soybean protein 150, soybean protein isolate 30,
Starch 90, carragheen 2, salt 2, white sugar 2, monosodium glutamate 1, pepper powder 1, appropriate NaHCO3 solution and water.
A kind of preparation method of a described green bean paste clearing heat and removing internal heat pachyrhizus leaf ball, comprises the following steps：（1）By the bighead atractylodes rhizome,
Ganoderma lucidum, lotus leaf mixing add 5 times of water infusion 20 minutes, filter to obtain decoction；
（2）The garlic that will salt down mixes with green bean paste after smashing to pieces and mixed thoroughly, adds pineapple vinegar and breaks into slurry, adds bean curd stick heating and boils 10 points
Clock, then slurry is broken into, filtration drying obtains powder；
（3）It will clean, concentration be boiled for 0.02% NaHCO3 solution heating, first by the band with stalk pachyrhizus leaf with stalk pachyrhizus leaf
Obstruct position and enter blanching 10s in solution, then blanching 6s in solution will be entered with leaf portion sub-dip, moved into immediately after blanching cold in cold water
But, central temperature is dropped to less than 10 DEG C, then will be put into stalk pachyrhizus leaf in extruded segment machine barrel temperature be 140 DEG C, material contains
Water rate is to carry out after extrusion, then dries pulverizing under the conditions of 20%, is put into colloid mill and grinds 3 times, then is spray-dried to obtain pachyrhizus leaf
Powder；
（4）It is put into after textured soybean protein is soaked in mixer and breaks into silk, soybean protein isolate, starch, carragheen is added 2 times
Water emulsification, then with textured soybean protein, pachyrhizus leaf powder,（1）（2）Middle gains, salt, white sugar, monosodium glutamate, pepper powder mixing are fallen
Enter in mixer and stir 20 minutes, place into shaping in forming machine, be put into 90 DEG C of hot water and boil 8 minutes after shaping, put after pulling out
Enter to be cooled to central temperature in DEG C cold water to be down to DEG C, pull freezing out.
Claims (2)
1. an a kind of green bean paste clearing heat and removing internal heat pachyrhizus leaf ball, it is characterised in that be to be prepared from the following raw materials in parts by weight：Green bean paste 1-
2nd, pineapple vinegar 6-7, bean curd stick 3-4, the garlic 1-2 that salts down, bighead atractylodes rhizome 1-2, ganoderma lucidum 1-2, lotus leaf 1-2, band stalk pachyrhizus leaf 120-130, soybean
Histone 150-160, soybean protein isolate 30-40, starch 90-100, carragheen 2-3, salt 2-3, white sugar 2-3, monosodium glutamate 1-
2nd, pepper powder 1-2, appropriate NaHCO3 solution and water.
2. a kind of preparation method of a green bean paste clearing heat and removing internal heat pachyrhizus leaf ball according to claim 1, it is characterised in that bag
Include following steps：（1）The bighead atractylodes rhizome, ganoderma lucidum, lotus leaf are mixed and add 5-6 times of water infusion 20-30 minutes, decoction is filtered to obtain；
（2）The garlic that will salt down mixes with green bean paste after smashing to pieces and mixed thoroughly, adds pineapple vinegar and breaks into slurry, adds bean curd stick heating and boils 10-
12 minutes, then slurry is broken into, filtration drying obtains powder；
（3）It will clean, concentration be boiled for 0.02% NaHCO3 solution heating, first by the band with stalk pachyrhizus leaf with stalk pachyrhizus leaf
Obstruct position and enter blanching 10-15s in solution, then blanching 6-8s in solution will be entered with leaf portion sub-dip, move into cold water after blanching immediately
Middle cooling, makes central temperature drop to less than 10 DEG C, then it is 140-150 that will be put into stalk pachyrhizus leaf in extruded segment machine barrel in temperature
DEG C, material water ratio be to carry out after extrusion, then dries pulverizing under the conditions of 20%, be put into colloid mill and grind 3-4 times, then spray
Dry pachyrhizus leaf powder；
（4）It is put into after textured soybean protein is soaked in mixer and breaks into silk, soybean protein isolate, starch, carragheen is added into 2-3
Times water emulsification, then with textured soybean protein, pachyrhizus leaf powder,（1）（2）Middle gains, salt, white sugar, monosodium glutamate, pepper powder mixing
Pour into mixer and stir 20-30 minutes, place into shaping in forming machine, be put into after shaping in 90-95 DEG C of hot water and boil 8-10 points
Clock, is put into after pulling out and is cooled to central temperature in -30 DEG C of cold water and is down to -18 DEG C, pull freezing out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710460797.7A CN107296229A (en) | 2017-06-18 | 2017-06-18 | A kind of green bean paste clearing heat and removing internal heat pachyrhizus leaf ball and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710460797.7A CN107296229A (en) | 2017-06-18 | 2017-06-18 | A kind of green bean paste clearing heat and removing internal heat pachyrhizus leaf ball and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN107296229A true CN107296229A (en) | 2017-10-27 |
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ID=60135744
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710460797.7A Pending CN107296229A (en) | 2017-06-18 | 2017-06-18 | A kind of green bean paste clearing heat and removing internal heat pachyrhizus leaf ball and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109275862A (en) * | 2018-11-19 | 2019-01-29 | 汕尾市国泰食品有限公司 | Ganoderma lucidum pork balls and its processing method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609986A (en) * | 2013-10-29 | 2014-03-05 | 界首市东城金玉满堂大酒店 | Garland chrysanthemum vegetarian ball and preparation method thereof |
| CN104273470A (en) * | 2014-10-31 | 2015-01-14 | 贵州黄平美娘冲民族服饰有限公司 | Sweet potato leaf product |
-
2017
- 2017-06-18 CN CN201710460797.7A patent/CN107296229A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609986A (en) * | 2013-10-29 | 2014-03-05 | 界首市东城金玉满堂大酒店 | Garland chrysanthemum vegetarian ball and preparation method thereof |
| CN104273470A (en) * | 2014-10-31 | 2015-01-14 | 贵州黄平美娘冲民族服饰有限公司 | Sweet potato leaf product |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109275862A (en) * | 2018-11-19 | 2019-01-29 | 汕尾市国泰食品有限公司 | Ganoderma lucidum pork balls and its processing method |
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