CN107410638A - A kind of horseshoe mung bean syrup and preparation method thereof - Google Patents
A kind of horseshoe mung bean syrup and preparation method thereof Download PDFInfo
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- CN107410638A CN107410638A CN201710313606.4A CN201710313606A CN107410638A CN 107410638 A CN107410638 A CN 107410638A CN 201710313606 A CN201710313606 A CN 201710313606A CN 107410638 A CN107410638 A CN 107410638A
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- horseshoe
- mung bean
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- 240000004922 Vigna radiata Species 0.000 title claims abstract description 76
- 235000010721 Vigna radiata var radiata Nutrition 0.000 title claims abstract description 76
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title claims abstract description 76
- 239000006188 syrup Substances 0.000 title claims abstract description 49
- 235000020357 syrup Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 235000009508 confectionery Nutrition 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 235000000346 sugar Nutrition 0.000 claims abstract description 13
- 235000013547 stew Nutrition 0.000 claims description 18
- 235000021552 granulated sugar Nutrition 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 10
- 241001083492 Trapa Species 0.000 claims description 10
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- 235000009165 saligot Nutrition 0.000 claims description 10
- 238000005453 pelletization Methods 0.000 claims description 7
- 244000013123 dwarf bean Species 0.000 claims 2
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- 210000000003 hoof Anatomy 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 10
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- 230000001737 promoting effect Effects 0.000 abstract description 5
- 238000010791 quenching Methods 0.000 abstract description 5
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- 208000024891 symptom Diseases 0.000 description 6
- 240000000377 Tussilago farfara Species 0.000 description 5
- 235000004869 Tussilago farfara Nutrition 0.000 description 5
- 230000002159 abnormal effect Effects 0.000 description 5
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- 238000001816 cooling Methods 0.000 description 5
- 230000002950 deficient Effects 0.000 description 5
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- 239000000047 product Substances 0.000 description 5
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 230000036541 health 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
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
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- 235000008935 nutritious Nutrition 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 230000003860 sleep quality Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 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
- 208000004880 Polyuria Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000000729 antidote Substances 0.000 description 1
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- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000011116 calcium hydroxide Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 230000035619 diuresis Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
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- 239000000835 fiber Substances 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 208000035861 hematochezia Diseases 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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 a kind of horseshoe mung bean syrup, it is made up of the component of following raw material：The 102g of mung bean 98, the 32g of horseshoe 28,108 112g of sugar, raw material type is few, simple and easy to get, and cost is low, look good, smell good and taste good, abundant nutrition is in good taste, it is sweet and tasty light, meet the light simple requirement of people's summer diet, while also there is the effect of clearing heat and detoxicating, quench one's thirst of promoting the production of body fluid.The invention also discloses a kind of preparation method of horseshoe mung bean syrup, method is simple, suitable for industrialized production.
Description
Technical field
The invention belongs to food technology field, more particularly to a kind of horseshoe mung bean syrup and preparation method thereof.
Background technology
Syrup is one of unique and indispensable dish on dining table, as people are required increasingly food color, smell and taste
Height, not only it is fond of eating good-looking, also requires nutrient health.Traditional mung bean syrup normally only containing mung bean and sugar composition, mung bean and
The addition of sugar is allocated at random according to personalized preference, and requires to cook for immediate consumption, and modern especially busy to work brings
Inconvenience, it is impossible to enjoy syrup in time, it is therefore necessary to a kind of industrialized syrup is provided, although also commercially available mung bean at present
Syrup, but its constituent is more, does not meet the light simple eating habit of summer people.
The content of the invention
In view of the defects of above-mentioned prior art is present, the purpose of the present invention is to propose to a kind of horseshoe mung bean syrup, raw material kind
Class is few, simple and easy to get, and cost is low, looks good, smell good and taste good, and abundant nutrition is in good taste, sweet and tasty light, meets that people's summer diet is light
It is simple to require, while also there is the effect of clearing heat and detoxicating, quench one's thirst of promoting the production of body fluid.It is another object of the present invention to propose that a kind of horseshoe is green
The preparation method of beans syrup, method is simple, suitable for industrialized production.
The purpose of the present invention will be achieved by the following technical programs：
A kind of horseshoe mung bean syrup, is made up of the component of following raw material：Mung bean 98-102g, horseshoe 28-32g, sugared 108-
112g。
A kind of above-mentioned horseshoe mung bean syrup, wherein, it is made up of the component of following raw material：Mung bean 99-101g, horseshoe 29-
31g, sugared 109-111g.
A kind of above-mentioned horseshoe mung bean syrup, wherein, it is made up of the component of following raw material：Mung bean 100g, horseshoe 30g, sugar
100g。
A kind of above-mentioned horseshoe mung bean syrup, wherein, the horseshoe is water chestnut dices.The purpose of the step is to be cut into horseshoe
It is granular to be quickly cooked in the specific time in boiling process, avoid the donsole sense decline that boils for a long time, nutritive loss.
A kind of above-mentioned horseshoe mung bean syrup, wherein, the sugar includes piece candy and white granulated sugar.
A kind of above-mentioned horseshoe mung bean syrup, wherein, the amount ratio of the piece candy and the white granulated sugar is 5: 6.The step
Purpose be syrup sugariness it is moderate, meet that each layer personage drinks；More than the ratio, the sugariness increase of horseshoe mung bean syrup is unfavorable
In health, and the dietary amount of the sugariness height person of inhibiting consumption；Less than the ratio, the taste of horseshoe mung bean syrup has horseshoe and green
The unique Gan Xingweidao of beans, sweet degree decline, and mouthfeel degree is low, is not liked by consumer.
A kind of preparation method of horseshoe mung bean syrup, wherein, comprise the following steps：1) pretreatment of raw material：Mung bean is carried out
Select, clean, dry；Horseshoe is peeled, be peace and quiet, pelletizing it is standby；2) pretreated mung bean is added in cold water pot, big fire stews
System, is then adjusted to small fire, adds pretreated water chestnut dices, continues to stew system, stirs to sugar and be completely dissolved in sugaring, produce.
A kind of preparation method of above-mentioned horseshoe mung bean syrup, wherein, horseshoe described in step 1) selects fresh horseshoe.This
Invention is to retain the nutritional ingredient in horseshoe as far as possible from the effect of fresh horseshoe.
A kind of preparation method of above-mentioned horseshoe mung bean syrup, wherein, the time that big fire described in step 2) stews system is 30-
40 minutes.
A kind of preparation method of above-mentioned horseshoe mung bean syrup, wherein, the time that big fire described in step 2) stews system is 5-
10 minutes.
Heretofore described horseshoe mouthfeel sweet tea is crisp, nutritious, contains protein, fat, crude fibre, carrotene, dimension life
Plain B, vitamin C, iron, calcium and carbohydrate, also with removing pattogenic heat from the blood and toxic material from the body, diuresis defaecation eliminating the phlegm, help digestion de-swelling, nurse one's health hemorrhoid or
Dysentery is had blood in stool, woman, phlegm-heat cough, discomfort in the throat and other effects；The mung bean has removing stasis as well as detumescence and ventilation, antipyretic and antidote functions.
Compared with prior art, a kind of horseshoe mung bean syrup provided by the invention and preparation method thereof, the technology effect reached
Fruit is：1) present invention only selects two kinds of main components of mung bean and water chestnut dices, then filters out rational specific ratio by efficiency test
Example, you can reach nutritious, add the piece candy of specific components, not only supplement outside energy and vitamin, and auxiliary carries
The mouthfeel of high horseshoe mung bean syrup, the purpose for adding the white granulated sugar for forming special ratios with piece candy are that on the one hand increase horseshoe is green
The sugariness of beans syrup, on the other hand because white granulated sugar has the function that moistening lung and production of body fluid improves clearing heat and detoxicating, solution of promoting the production of body fluid of the invention
The effect of thirsty；2) raw material type of the present invention is few, simple and easy to get, and cost is low, looks good, smell good and taste good, and abundant nutrition is in good taste, sweet and tasty clear
It is light, meet the light simple requirement of people's summer diet, while also there is the effect of clearing heat and detoxicating, quench one's thirst of promoting the production of body fluid；3) it is of the invention
Preparation method is simple, suitable for industrialized production.
Below just in conjunction with the embodiments, the embodiment of the present invention is described in further detail, so that technical scheme is more
It should be readily appreciated that, grasp.
Embodiment
Below by specific embodiment, the present invention will be described, but the invention is not limited in this.In following embodiments
The experimental method, it is conventional method unless otherwise specified；The reagent and material, unless otherwise specified, can be from business
Approach obtains, example below and the scope of the claims for being not used to the limitation present invention, all equivalence enforcements without departing from carried out by the present invention
Or change, it is intended to be limited solely by the scope of this patent.
Embodiment 1
Horseshoe mung bean syrup：Mung bean 98g, water chestnut dices 28g, piece candy 50g, white granulated sugar 60g.
Preparation method：Pretreatment of raw material：Mung bean is selected, rejects mouldy or other defective products；By mung bean with only
Water is cleaned, dried；Fresh horseshoe is peeled, be peace and quiet, pelletizing it is standby；
Pretreated mung bean 98g is poured into 1L cold water pots, big fire stews system 30 minutes；Then small fire is adjusted to, adds horse
Hoof grain 28g, continue to stew system 5 minutes；Piece candy 50g, white granulated sugar 60g are poured into pot, and do not stop to stir, treats that sugar is completely dissolved,
Produce.
Instructions of taking：After warm-served food or natural cooling again eat and can, cold food is better.
Embodiment 2
Horseshoe mung bean syrup：Mung bean 99g, water chestnut dices 29g, piece candy 50g, white granulated sugar 60g.
Preparation method：Pretreatment of raw material：Mung bean is selected, rejects mouldy or other defective products；By mung bean with only
Water is cleaned, dried；Fresh horseshoe is peeled, be peace and quiet, pelletizing it is standby；
Pretreated mung bean 99g is poured into 1L cold water pots, big fire stews system 32 minutes；Then small fire is adjusted to, adds horse
Hoof grain 29g, continue to stew system 6 minutes；Piece candy 50g, white granulated sugar 60g are poured into pot, and do not stop to stir, treats that sugar is completely dissolved,
Produce.
Instructions of taking：After warm-served food or natural cooling again eat and can, cold food is better.
Embodiment 3
Horseshoe mung bean syrup：Mung bean 100g, water chestnut dices 30g, piece candy 50g, white granulated sugar 60g.
Preparation method：Pretreatment of raw material：Mung bean is selected, rejects mouldy or other defective products；By mung bean with only
Water is cleaned, dried；Fresh horseshoe is peeled, be peace and quiet, pelletizing it is standby；
Pretreated mung bean 100g is poured into 1L cold water pots, big fire stews system 35 minutes；Then small fire is adjusted to, adds horse
Hoof grain 30g, continue to stew system 8 minutes；Piece candy 50g, white granulated sugar 60g are poured into pot, and do not stop to stir, treats that sugar is completely dissolved,
Produce.
Instructions of taking：After warm-served food or natural cooling again eat and can, cold food is better.
Embodiment 4
Horseshoe mung bean syrup：Mung bean 101g, water chestnut dices 31g, piece candy 50g, white granulated sugar 60g.
Preparation method：Pretreatment of raw material：Mung bean is selected, rejects mouldy or other defective products；By mung bean with only
Water is cleaned, dried；Fresh horseshoe is peeled, be peace and quiet, pelletizing it is standby；
Pretreated mung bean 101g is poured into 1L cold water pots, big fire stews system 38 minutes；Then small fire is adjusted to, adds horse
Hoof grain 31g, continue to stew system 8 minutes；Piece candy 50g, white granulated sugar 60g are poured into pot, and do not stop to stir, treats that sugar is completely dissolved,
Produce.
Instructions of taking：After warm-served food or natural cooling again eat and can, cold food is better.
Embodiment 5
Horseshoe mung bean syrup：Mung bean 102g, water chestnut dices 32g, piece candy 50g, white granulated sugar 60g.
Preparation method：Pretreatment of raw material：Mung bean is selected, rejects mouldy or other defective products；By mung bean with only
Water is cleaned, dried；Fresh horseshoe is peeled, be peace and quiet, pelletizing it is standby；
Pretreated mung bean 102g is poured into 1L cold water pots, big fire stews system 40 minutes；Then small fire is adjusted to, adds horse
Hoof grain 32g, continue to stew system 10 minutes；Piece candy 50g, white granulated sugar 60g are poured into pot, and do not stop to stir, treats that sugar is completely dissolved,
Produce.
Instructions of taking：After warm-served food or natural cooling again eat and can, cold food is better.
Case 1：Mr. Li, 35 years old, there is abnormal heat polydipsia symptom in the recent period, take the horseshoe mung bean syrup one of the preparation of embodiment 3
Individual month, the symptom of abnormal heat polydipsia was eased, and becomes spiritual gas and feels well, be in a cheerful frame of mind, the effect of being quenched one's thirst with heat-clearing, thinks simultaneously
Horseshoe mung bean syrup prepared by the present invention is in good taste, and sugariness is moderate, clearly, is applicable no sweet sense for a long time.
Case 2：Yang, 30 years old, recent dry weather, have and easily get angry, the bad symptom of sleep quality, take implementation
The horseshoe mung bean syrup of the preparation of example 12 months, the symptom of abnormal heat polydipsia is eased, and sleep quality improves, and there is heat-clearing to quench one's thirst it
Effect, while think that horseshoe mung bean syrup prepared by the present invention is in good taste, sugariness is moderate, clearly, is adapted to long-term be applicable.
Case 3：Singly so-and-so, 40 years old, has abnormal heat polydipsia symptom in the recent period because weather is damp and hot, takes the preparation of embodiment 5
Horseshoe mung bean syrup 1.5 months, the symptom of abnormal heat polydipsia is eased, and can resist damp and hot weather, has the work(that heat-clearing is quenched one's thirst
Effect, while think that horseshoe mung bean syrup prepared by the present invention is in good taste, sugariness is moderate, tasty and refreshing, Easy dosing, is particularly suitable for damp and hot
Weather is eaten.
In summary, the present invention is in good taste, has the effect of clearing heat and detoxicating, quench one's thirst of promoting the production of body fluid.
Some preferred embodiments of the present invention have shown and described in described above, but as previously described, it should be understood that the present invention
Be not limited to form disclosed herein, be not to be taken as the exclusion to other embodiment, and available for various other combinations,
Modification and environment, and above-mentioned teaching or the technology or knowledge of association area can be passed through in the scope of the invention is set forth herein
It is modified., then all should be in this hair and the change and change that those skilled in the art are carried out do not depart from the spirit and scope of the present invention
In the protection domain of bright appended claims.
Claims (10)
1. a kind of horseshoe mung bean syrup, it is characterised in that be made up of the component of following raw material：Mung bean 98-102g, horseshoe 28-
32g, sugared 108-112g.
2. a kind of horseshoe mung bean syrup according to claim 1, it is characterised in that be made up of the component of following raw material：It is green
Beans 99-101g, horseshoe 29-31g, sugared 109-111g.
3. a kind of horseshoe mung bean syrup according to claim 2, it is characterised in that be made up of the component of following raw material：It is green
Beans 100g, horseshoe 30g, sugared 100g.
4. a kind of horseshoe mung bean syrup according to claim 1, it is characterised in that the horseshoe is water chestnut dices.
5. a kind of horseshoe mung bean syrup according to claim 1, it is characterised in that the sugar includes piece candy and white granulated sugar.
A kind of 6. horseshoe mung bean syrup according to claim 1, it is characterised in that the use of the piece candy and the white granulated sugar
Amount is than being 5: 6.
7. the preparation method of a kind of horseshoe mung bean syrup according to claim 1-6, it is characterised in that including following step
Suddenly：1) pretreatment of raw material：Mung bean is selected, cleaned, dried；Horseshoe is peeled, be peace and quiet, pelletizing it is standby；2) will pretreatment
Mung bean afterwards is added in cold water pot, and big fire stews system, is then adjusted to small fire, adds pretreated water chestnut dices, continues to stew system, Bian Jia
Sugared side, which is stirred to sugar, to be completely dissolved, and is produced.
A kind of 8. preparation method of horseshoe mung bean syrup according to claim 7, it is characterised in that horse described in step 1)
Hoof selects fresh horseshoe.
9. the preparation method of a kind of horseshoe mung bean syrup according to claim 7, it is characterised in that big described in step 2)
The time that fire stews system is 30-40 minutes.
10. the preparation method of a kind of horseshoe mung bean syrup according to claim 7, it is characterised in that described in step 2)
The time that big fire stews system is 5-10 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710313606.4A CN107410638A (en) | 2017-05-05 | 2017-05-05 | A kind of horseshoe mung bean syrup and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710313606.4A CN107410638A (en) | 2017-05-05 | 2017-05-05 | A kind of horseshoe mung bean syrup and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107410638A true CN107410638A (en) | 2017-12-01 |
Family
ID=60425815
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710313606.4A Pending CN107410638A (en) | 2017-05-05 | 2017-05-05 | A kind of horseshoe mung bean syrup and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN107410638A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994849A (en) * | 2016-07-07 | 2016-10-12 | 安徽绿月茶业有限公司 | Chinese yam granulated tea capable of nourishing yin and clearing heat and preparation method thereof |
| CN107518259A (en) * | 2016-06-22 | 2017-12-29 | 江西江中食疗科技有限公司 | A kind of food and preparation method thereof |
-
2017
- 2017-05-05 CN CN201710313606.4A patent/CN107410638A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107518259A (en) * | 2016-06-22 | 2017-12-29 | 江西江中食疗科技有限公司 | A kind of food and preparation method thereof |
| CN105994849A (en) * | 2016-07-07 | 2016-10-12 | 安徽绿月茶业有限公司 | Chinese yam granulated tea capable of nourishing yin and clearing heat and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 胡维勤: "马蹄绿豆汤", 《养好肠胃这样吃就对了》 * |
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Application publication date: 20171201 |
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