CN109549186A - A kind of red bean-tremella custard - Google Patents
A kind of red bean-tremella custard Download PDFInfo
- Publication number
- CN109549186A CN109549186A CN201710889754.0A CN201710889754A CN109549186A CN 109549186 A CN109549186 A CN 109549186A CN 201710889754 A CN201710889754 A CN 201710889754A CN 109549186 A CN109549186 A CN 109549186A
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- tremella
- red bean
- weight
- lotus root
- parts
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- 235000011950 custard Nutrition 0.000 title claims abstract description 11
- 241001506047 Tremella Species 0.000 claims abstract description 35
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 15
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 15
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 15
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 15
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 12
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 12
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 12
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 235000020232 peanut Nutrition 0.000 claims abstract description 12
- 235000019698 starch Nutrition 0.000 claims abstract description 12
- 239000008107 starch Substances 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 238000001802 infusion Methods 0.000 claims abstract description 10
- 238000005516 engineering process Methods 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 108090000526 Papain Proteins 0.000 claims abstract description 8
- 239000004365 Protease Substances 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 229940055729 papain Drugs 0.000 claims abstract description 8
- 235000019834 papain Nutrition 0.000 claims abstract description 8
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 6
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000003801 milling Methods 0.000 claims abstract description 6
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 239000003765 sweetening agent Substances 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 3
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 125000000185 sucrose group Chemical group 0.000 claims description 2
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims 1
- 238000007789 sealing Methods 0.000 claims 1
- 150000004676 glycans Chemical class 0.000 abstract description 4
- 229920001282 polysaccharide Polymers 0.000 abstract description 4
- 239000005017 polysaccharide Substances 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000000157 blood function Effects 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000003020 moisturizing effect Effects 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract 1
- 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 description 2
- 238000000034 method Methods 0.000 description 2
- 235000010447 xylitol Nutrition 0.000 description 2
- 244000189799 Asimina triloba Species 0.000 description 1
- 235000006264 Asimina triloba Nutrition 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 238000004939 coking Methods 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of production technologies of red bean-tremella custard, comprising the following steps: a, tremella is taken to clean, the tremella after cleaning is put into pot, papain is added, then the water of 2-3 times of tremella weight of addition, at 40-50 DEG C of temperature, enzymatic hydrolysis 10-30 minutes, heats water to boiling, for use；B, shelled peanut, red bean and lotus root starch are subjected to mixing elutriation, after impregnating 8-10 hours, after drying, are put into pot and fry, be then milled into graininess；C, the shelled peanut after milling, red bean and lotus root starch will be fried to be put into tremella, small fire infusion 5-10 minutes, places into sweet osmanthus and the 35 parts by weight sweeteners of 5-10 parts by weight, then slow fire is endured to completely well-done, is cooled down, then carry out vacuum sterilization disinfection, sealed package.The invention has the advantages that red bean has nourishing blood function, ripe lotus root is warm-natured sweet in flavor, and beneficial to stomach invigorating the spleen, papain is added in tremella, and after removing wall, effective component extracting polysaccharide has moisturizing and oxidation resistant activity, and nutritive value is high.
Description
Technical field
The present invention relates to a kind of production technologies of red bean-tremella custard.
Background technique
Tremella is the good merchantable brand of nutritious tonifying, the strong tonic of righting, moreover it is possible to enhance the immunity of human body, existing White fungus broth is endured
Method processed is exactly that boiling boiling is added after tremella is cleaned, and the infusion time is long, and the high temperature infusion time is long, can destroy the cell of tremella
Tissue, the effective component polysaccharide meeting coking of dried tremella extract, the color of dried tremella soup gradually deepen, and collagen is in high temperature in tremella
Down space structure changes, and influences human body and absorbs to it.Accordingly, it is desirable to provide a kind of new technical solution solves above-mentioned ask
Topic.
Summary of the invention
The object of the present invention is to provide a kind of production technologies of red bean-tremella custard.
The technical solution adopted by the present invention:
The production technology of red bean-tremella custard, comprising the following steps:
A, tremella is taken to clean, the tremella after cleaning is put into pot, and papain is added, and tremella weight 2-3 is then added
Times water, at 40-50 DEG C of temperature, digest 10-30 minutes, heat water to boiling, for use；
B, by weight it is 10-20 parts, 30-40 parts and 5-10 parts by shelled peanut, red bean and lotus root starch, carries out mixing elutriation,
After impregnating 8-10 hours, after drying, it is put into pot and fries, be then milled into graininess；
C, the shelled peanut after milling, red bean and lotus root starch will be fried to be put into tremella, small fire infusion 5-10 minutes, places into 5-
The sweet osmanthus of 10 parts by weight and 3-5 parts by weight sweetener, then slow fire endure to completely it is well-done, cool down, then carry out vacuum go out mattress disinfection, it is close
Package dress.
The sweetener is sucrose or xylitol.
The invention has the advantages that red bean has nourishing blood function, ripe lotus root is warm-natured sweet in flavor, and beneficial to stomach invigorating the spleen, tremella is without always
Papain is added in tremella in high temperature infusion, and after removing wall, effective component extracting polysaccharide has moisturizing and oxidation resistant activity,
Nutritive value is high.
Specific embodiment
Following embodiments are merely to illustrate the present invention, but can not limit the scope of protection of the present invention.
Embodiment 1
The production technology of red bean-tremella custard, comprising the following steps:
A, tremella is taken to clean, the tremella after cleaning is put into pot, and papain is added, 2 times of tremella of water is then added,
At 40 DEG C of temperature, digests 10 minutes, heat water to boiling, for use；
B, it is 10 grams, 30 grams and 5 grams by shelled peanut, red bean and lotus root starch, carries out mixing elutriation, after impregnating 8 hours, dry
Afterwards, it is put into pot and fries, be then milled into graininess；
C, the shelled peanut after milling, red bean and lotus root starch will be fried to be put into tremella, small fire infusion 5 minutes, places into 5 grams
Sweet osmanthus and 3 grams of sucrose, then slow fire endure to completely it is well-done, cool down, then carry out vacuum sterilization disinfection, sealed package.
Embodiment 2
The production technology of red bean-tremella custard, comprising the following steps:
A, tremella is taken to clean, the tremella after cleaning is put into pot, and papain is added, and is then added 2.5 times of tremella
Water under temperature 45 C, digests 20 minutes, heats water to boiling, for use；
B, it is 15 grams, 35 grams and 7 grams by shelled peanut, red bean and lotus root starch, carries out mixing elutriation, after impregnating 9 hours, dry
Afterwards, it is put into pot and fries, be then milled into graininess；
C, the shelled peanut after milling, red bean and lotus root starch will be fried to be put into tremella, small fire infusion 7 minutes, places into 7 grams
Sweet osmanthus and 4 grams of xylitols, then slow fire endure to completely it is well-done, cool down, then carry out vacuum sterilization disinfection, sealed package.
Embodiment 3
The production technology of red bean-tremella custard, comprising the following steps:
A, tremella is taken to clean, the tremella after cleaning is put into pot, and papain is added, 3 times of tremella of water is then added,
Under temperature 50 C, digests 30 minutes, heat water to boiling, for use；
B, it is 20 grams, 40 grams and 10 grams by shelled peanut, red bean and lotus root starch, carries out mixing elutriation, after impregnating 10 hours, dry
Afterwards, it is put into pot and fries, be then milled into graininess；
C, the shelled peanut after milling, red bean and lotus root starch will be fried to be put into tremella, small fire infusion 10 minutes, places into 10 grams
Sweet osmanthus and 5 grams of sucrose, then slow fire endure to completely it is well-done, cool down, then carry out vacuum sterilization disinfection, sealed package.
Red bean has nourishing blood function, and ripe lotus root is warm-natured sweet in flavor, and beneficial to stomach invigorating the spleen, tremella is not necessarily to high temperature infusion always, in tremella
The white enzyme of pawpaw flea is added, after removing wall, effective component extracting polysaccharide has moisturizing and oxidation resistant activity, and nutritive value is high.
Claims (2)
1. the production technology of red bean-tremella custard, which comprises the following steps:
A, tremella is taken to clean, the tremella after cleaning is put into pot, and papain is added, and 2-3 times of tremella weight is then added
Water at 40-50 DEG C of temperature, digests 10-30 minutes, heats water to boiling, for use；
B, by weight it is 10-20 parts, 30-40 parts and 5-10 parts by shelled peanut, red bean and lotus root starch, carries out mixing elutriation, impregnates
After 8-10 hours, after drying, it is put into pot and fries, be then milled into graininess；
C, the shelled peanut after milling, red bean and lotus root starch will be fried to be put into tremella, small fire infusion 5-10 minutes, places into 5-10 weight
Measure part sweet osmanthus and 3-5 parts by weight sweetener, then slow fire endure to completely it is well-done, cool down, then carry out vacuum sterilization disinfection, sealing packet
Dress.
2. the production technology of red bean-tremella custard according to claim 1, it is characterised in that: the sweetener is sucrose or wood
Sugar alcohol.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710889754.0A CN109549186A (en) | 2017-09-27 | 2017-09-27 | A kind of red bean-tremella custard |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710889754.0A CN109549186A (en) | 2017-09-27 | 2017-09-27 | A kind of red bean-tremella custard |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109549186A true CN109549186A (en) | 2019-04-02 |
Family
ID=65863775
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710889754.0A Pending CN109549186A (en) | 2017-09-27 | 2017-09-27 | A kind of red bean-tremella custard |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109549186A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111329043A (en) * | 2020-03-18 | 2020-06-26 | 福建紫山食品科技有限公司 | Tremella can with effects of maintaining beauty and keeping young and production method thereof |
-
2017
- 2017-09-27 CN CN201710889754.0A patent/CN109549186A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111329043A (en) * | 2020-03-18 | 2020-06-26 | 福建紫山食品科技有限公司 | Tremella can with effects of maintaining beauty and keeping young and production method thereof |
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Application publication date: 20190402 |