CN111418825A - Diet thick soup - Google Patents
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- CN111418825A CN111418825A CN202010160127.5A CN202010160127A CN111418825A CN 111418825 A CN111418825 A CN 111418825A CN 202010160127 A CN202010160127 A CN 202010160127A CN 111418825 A CN111418825 A CN 111418825A
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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
- 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
- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L25/40—Fermented products; Products treated with microorganisms or 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The dietary thick soup combines the pharmacological knowledge of Chinese and Western, contains a large amount of nutrient substances such as flavonoids, terpenes, alkaloids, vitamins, dietary fibers, proteins and the like, is rich in nutrient components, easy to digest and absorb, good in taste and pure in taste; the main material is kudzu root, the effective components are flavonoid, terpenoid, alkaloid and the like, the kudzu root total flavone and kudzu root extract have stronger health care function on heart and blood circulation system, also have the functions of resisting cancer and inducing cancer cell differentiation, improve learning and memory functions, sober up, allay fever, resisting aging, reducing blood sugar and improving immunity; the added kudzu root powder, the black buckwheat powder, the lily powder, the glutinous rice powder and the lotus seed powder have certain viscosity, no thickening agent is added to increase the viscosity, and the natural and nontoxic effects are achieved; the lotus seed powder is prepared by an enzymolysis method, so that the lotus seed powder is more delicate in taste and high in quality; the components of the dietary thick soup are fine powder obtained by sieving with a 200-300 mesh sieve, so that the dietary thick soup is easy to brew and has better taste.
Description
Technical Field
The invention relates to the technical field of medicinal materials and foods, in particular to a diet thick soup.
Background
In the current society, people need to pursue good eating and healthy eating on the basis of full eating, the national economy of China is always in a growing state along with the development of the society, and the national policy does not simply enable people to solve the problem of full warming, but on the basis, the height is raised, so that people can enjoy delicious food and gain physical and mental health. In the food market both at home and abroad, most of the food is made of cereals and beans, such as sesame paste and pearl barley flour. The low-energy and high-nutrition diet thick soup made of the medicinal materials is not available.
Disclosure of Invention
The invention aims to: aiming at the problems, the invention provides the dietary thick soup which is rich in nutrition and has the effects of protecting the cardiovascular system, improving sleep, maintaining beauty and keeping young, improving immunity and the like.
The invention is realized by the following technical scheme:
the invention provides a diet thick soup which comprises the following components in parts by weight: 50-60 parts of kudzu root powder, 8-12 parts of glutinous rice powder, 8-12 parts of black buckwheat powder, 8-12 parts of lotus seed powder, 9-13 parts of lily powder and 3-5 parts of medlar powder.
Further, the dietary thick soup comprises the following components in parts by weight: 55 parts of kudzuvine root powder, 10 parts of glutinous rice powder, 10 parts of black buckwheat powder, 10 parts of lotus seed powder, 11 parts of lily powder and 4 parts of medlar powder.
Furthermore, the kudzu root powder, the black buckwheat powder, the lily powder, the glutinous rice powder and the medlar powder are all cooked powder.
Furthermore, all the components of the diet thick soup are fine powder obtained by a 200-300-mesh sieve.
Further, the lotus seed powder is prepared by an enzymolysis method.
Further, the preparation method of the lotus seed powder comprises the following steps: 1) soaking semen Nelumbinis in water; 2) breaking the lotus seed wall by using a wall breaking machine to obtain wall-broken liquid; 3) adding cellulase and pectinase into the wall-broken liquid, and mixing; 4) putting the wall breaking liquid into a water bath kettle with the water temperature of 48-52 ℃ for water bath heating culture for 2-3 h; 5) boiling, and drying to obtain the lotus seed powder.
Further, the soaking time in the step 1) is 5-8 h.
Further, the wall breaking treatment time in the step 2) is 3min to 5 min.
Further, the mass percentage content of the cellulase in the wall breaking liquid in the step 3) is 0.1-0.3%, and the mass percentage content of the pectinase is 0.01-0.03%.
Further, the drying temperature in the step 5) is 70-80 ℃.
The dietary thick soup provided by the invention has the following beneficial effects: combines the pharmacological knowledge of Chinese and Western, contains a large amount of flavonoids, terpenes, alkaloids, vitamins, dietary fibers, proteins and other nutrient substances, is very beneficial to human health, and has the advantages of rich nutrient components, easy digestion and absorption, good taste and pure taste. The invention relates to a dietary thick soup, which is mainly prepared from kudzuvine root, the kudzuvine root contains a large amount of starch, the main effective components are flavonoids, terpenoids, alkaloids and the like, the kudzuvine root total flavonoids and kudzuvine root extract have stronger health care effects on the heart and blood circulation system, such as increasing the blood flow of coronary arteries and cerebral vessels, obviously relieving angina, improving myocardial ischemia, reducing myocardial oxygen consumption, lowering blood pressure, resisting arrhythmia, improving cerebral circulation, inhibiting platelet aggregation and the like, the kudzuvine root also has the effects of resisting cancer and inducing cancer cell differentiation, improving the learning and memory functions, sobering up, clearing heat, resisting aging, reducing blood sugar and improving the immune function. According to the medicinal material dietary thick soup, the added kudzu root powder, the black buckwheat powder, the lily powder, the glutinous rice powder and the lotus seed powder have different degrees of viscosity, and the medicinal material dietary thick soup with certain viscosity and good flavor can be formed by mixing the kudzu root powder, the black buckwheat powder, the lily powder, the glutinous rice powder and the lotus seed powder in proportion, does not need to add a thickening agent to increase the viscosity, and is natural and nontoxic.
According to the dietary thick soup, the lotus seed powder is prepared by an enzymolysis method, so that the dietary thick soup is more delicate in taste and high in quality; the traditional preparation process of the lotus seed powder is to soak and cook the lotus seeds after the lotus seeds are softened, dry the lotus seeds at low temperature, and finally, the lotus seed powder obtained by a pulverizer in a powder grinding and sieving mode is very rough in taste and does not have the taste required by a diet thick soup, so that the quality of the lotus seed powder is greatly reduced.
The components of the diet thick soup are fine powder obtained by sieving with a 200-300-mesh sieve, so that the components of the diet thick soup have small granularity, are easy to brew and have better taste.
Detailed Description
Any feature disclosed in this specification (including any accompanying claims, abstract) may be replaced by alternative features serving equivalent or similar purposes, unless expressly stated otherwise. That is, unless expressly stated otherwise, each feature is only an example of a generic series of equivalent or similar features.
Example 1:
a diet thick soup comprises the following components in parts by weight: 50 parts of kudzuvine root powder, 8 parts of glutinous rice powder, 8 parts of black buckwheat powder, 8 parts of lotus seed powder, 9 parts of lily powder and 3 parts of medlar powder;
the kudzu root powder, the black buckwheat powder, the lily powder, the glutinous rice powder and the medlar powder are all prepared into powder, wherein the kudzu root powder, the black buckwheat powder and the lily powder are prepared by adopting a preparation process of soaking soft raw materials, then cooking, drying at low temperature and pulverizing into powder by a pulverizer; the glutinous rice flour and the medlar powder are prepared by a preparation process of soaking raw materials, cooking, drying at low temperature and pulverizing into powder by a pulverizer; the kudzu root, the black buckwheat, the lily and the glutinous rice which are used for preparing the kudzu root powder, the black buckwheat powder, the lily powder, the glutinous rice powder, the medlar powder and the lotus seed powder are safe sulfur-free food materials purchased in Hongkong of Yulin city;
the components of the diet thick soup are fine powder obtained by sieving with a 200-mesh sieve;
the lotus seed powder is prepared by an enzymolysis method, and the preparation method of the lotus seed powder comprises the following steps: 1) soaking semen Nelumbinis in water for 5 hr; 2) breaking cell wall of semen Nelumbinis with cell wall breaking machine for 3min to obtain cell wall broken solution; 3) adding cellulase and pectinase into the wall-breaking liquid, and uniformly mixing, wherein the mass percentage of the cellulase in the wall-breaking liquid is 0.1%, and the mass percentage of the pectinase in the wall-breaking liquid is 0.01%; 4) putting the wall-broken liquid into a water bath kettle with the water temperature of 48 ℃ for water bath heating and culturing for 2 h; 5) boiling, and oven drying at 70 deg.C to obtain the semen Nelumbinis powder.
The dietary thick soup can be eaten after being brewed by boiled water at the temperature of 75-85 ℃.
The dietary thick soup prepared by the embodiment is brewed by using boiled water at the temperature of 75-85 ℃, and the taste is judged, so that the dietary thick soup prepared by the embodiment is easy to brew and has fine and smooth taste.
Example 2:
a diet thick soup comprises the following components in parts by weight: 60 parts of kudzuvine root powder, 12 parts of glutinous rice powder, 12 parts of black buckwheat powder, 12 parts of lotus seed powder, 13 parts of lily powder and 5 parts of medlar powder;
the kudzu root powder, the black buckwheat powder, the lily powder, the glutinous rice powder and the medlar powder are all prepared into powder, wherein the kudzu root powder, the black buckwheat powder and the lily powder are prepared by adopting a preparation process of soaking soft raw materials, then cooking, drying at low temperature and pulverizing into powder by a pulverizer; the glutinous rice flour and the medlar powder are prepared by a preparation process of soaking raw materials, cooking, drying at low temperature and pulverizing into powder by a pulverizer; the kudzu root, the black buckwheat, the lily and the glutinous rice which are used for preparing the kudzu root powder, the black buckwheat powder, the lily powder, the glutinous rice powder, the medlar powder and the lotus seed powder are safe sulfur-free food materials purchased in Hongkong of Yulin city;
the components of the diet thick soup are fine powder obtained by a 300-mesh sieve;
the lotus seed powder is prepared by an enzymolysis method, and the preparation method of the lotus seed powder comprises the following steps: 1) soaking semen Nelumbinis in water for 8 hr; 2) breaking cell wall of semen Nelumbinis with cell wall breaking machine for 5min to obtain cell wall broken solution; 3) adding cellulase and pectinase into the wall-breaking liquid, and uniformly mixing, wherein the mass percentage of the cellulase in the wall-breaking liquid is 0.3%, and the mass percentage of the pectinase in the wall-breaking liquid is 0.03%; 4) putting the wall-broken liquid into a water bath kettle with the water temperature of 52 ℃ for heating and culturing for 3 h; 5) boiling, and oven drying at 80 deg.C to obtain the semen Nelumbinis powder.
The dietary thick soup can be eaten after being brewed by boiled water at the temperature of 75-85 ℃.
The dietary thick soup prepared by the embodiment is brewed by using boiled water at the temperature of 75-85 ℃, and the taste is judged, so that the dietary thick soup prepared by the embodiment is easy to brew and has fine and smooth taste.
Example 3:
a diet thick soup comprises the following components in parts by weight: 55 parts of kudzuvine root powder, 10 parts of glutinous rice powder, 10 parts of black buckwheat powder, 10 parts of lotus seed powder, 11 parts of lily powder and 4 parts of medlar powder;
the kudzu root powder, the black buckwheat powder, the lily powder, the glutinous rice powder and the medlar powder are all prepared into powder, wherein the kudzu root powder, the black buckwheat powder and the lily powder are prepared by adopting a preparation process of soaking soft raw materials, then cooking, drying at low temperature and pulverizing into powder by a pulverizer; the glutinous rice flour and the medlar powder are prepared by a preparation process of soaking raw materials, cooking, drying at low temperature and pulverizing into powder by a pulverizer; the kudzu root, the black buckwheat, the lily and the glutinous rice which are used for preparing the kudzu root powder, the black buckwheat powder, the lily powder, the glutinous rice powder, the medlar powder and the lotus seed powder are safe sulfur-free food materials purchased in Hongkong of Yulin city;
the components of the diet thick soup are fine powder obtained by sieving with a 250-mesh sieve;
the lotus seed powder is prepared by an enzymolysis method, and the preparation method of the lotus seed powder comprises the following steps: 1) soaking semen Nelumbinis in water for 6 hr; 2) breaking cell wall of semen Nelumbinis with cell wall breaking machine for 4min to obtain cell wall broken solution; 3) adding cellulase and pectinase into the wall-breaking liquid, and uniformly mixing, wherein the mass percentage of the cellulase in the wall-breaking liquid is 0.2%, and the mass percentage of the pectinase in the wall-breaking liquid is 0.02%; 4) putting the wall-broken liquid into a water bath kettle with water temperature of 50 deg.C, heating in water bath, and culturing for 2.5 h; 5) boiling, and oven drying at 75 deg.C to obtain the semen Nelumbinis powder.
The dietary thick soup can be eaten after being brewed by boiled water at the temperature of 75-85 ℃.
The dietary thick soup prepared by the embodiment is brewed by using boiled water at the temperature of 75-85 ℃, and the taste is judged, so that the dietary thick soup prepared by the embodiment is easy to brew and has fine and smooth taste.
Example 4:
a diet thick soup comprises the following components in parts by weight: 55 parts of kudzuvine root powder, 10 parts of glutinous rice powder, 10 parts of black buckwheat powder, 10 parts of lotus seed powder, 11 parts of lily powder and 4 parts of medlar powder;
the kudzu root powder, the black buckwheat powder, the lily powder, the glutinous rice powder and the medlar powder are all prepared into powder, wherein the kudzu root powder, the black buckwheat powder and the lily powder are prepared by adopting a preparation process of soaking soft raw materials, then cooking, drying at low temperature and pulverizing into powder by a pulverizer; the glutinous rice flour and the medlar powder are prepared by a preparation process of soaking raw materials, cooking, drying at low temperature and pulverizing into powder by a pulverizer; the kudzu root, the black buckwheat, the lily and the glutinous rice which are used for preparing the kudzu root powder, the black buckwheat powder, the lily powder, the glutinous rice powder, the medlar powder and the lotus seed powder are safe sulfur-free food materials purchased in Hongkong of Yulin city;
the components of the diet thick soup are fine powder obtained by sieving with a 80-mesh sieve;
the lotus seed powder is prepared by an enzymolysis method, and the preparation method of the lotus seed powder comprises the following steps: 1) soaking semen Nelumbinis in water for 7 hr; 2) breaking cell wall of semen Nelumbinis with cell wall breaking machine for 4min to obtain cell wall broken solution; 3) adding cellulase and pectinase into the wall-breaking liquid, and uniformly mixing, wherein the mass percentage of the cellulase in the wall-breaking liquid is 0.2%, and the mass percentage of the pectinase in the wall-breaking liquid is 0.02%; 4) putting the wall-broken liquid into a water bath kettle with water temperature of 50 deg.C, heating in water bath, and culturing for 2.5 h; 5) boiling, and oven drying at 75 deg.C to obtain the semen Nelumbinis powder.
The dietary thick soup can be eaten after being brewed by boiled water at the temperature of 75-85 ℃.
The dietary thick soup prepared by the embodiment is brewed by using boiled water at the temperature of 75-85 ℃, and the taste is judged, so that the dietary thick soup prepared by the embodiment is easier to brew, longer in stirring time and fine and smooth in taste.
Example 5:
a diet thick soup comprises the following components in parts by weight: 55 parts of kudzuvine root powder, 10 parts of glutinous rice powder, 10 parts of black buckwheat powder, 10 parts of lotus seed powder, 11 parts of lily powder and 4 parts of medlar powder;
the kudzu root powder, the black buckwheat powder, the lily powder, the glutinous rice powder and the medlar powder are all prepared into powder, wherein the kudzu root powder, the black buckwheat powder and the lily powder are prepared by adopting a preparation process of soaking soft raw materials, then cooking, drying at low temperature and pulverizing into powder by a pulverizer; the glutinous rice flour and the medlar powder are prepared by a preparation process of soaking raw materials, cooking, drying at low temperature and pulverizing into powder by a pulverizer; the kudzu root, the black buckwheat, the lily and the glutinous rice which are used for preparing the kudzu root powder, the black buckwheat powder, the lily powder, the glutinous rice powder, the medlar powder and the lotus seed powder are safe sulfur-free food materials purchased in Hongkong of Yulin city;
the components of the diet thick soup are fine powder obtained by sieving with a 250-mesh sieve;
the preparation process of the lotus seed powder comprises the steps of soaking and cooking lotus seeds, drying at low temperature, and finally grinding and sieving by a grinder to obtain the lotus seed powder.
The dietary thick soup can be eaten after being brewed by boiled water at the temperature of 75-85 ℃.
The meal thick soup prepared by the embodiment is brewed by using boiled water at the temperature of 75-85 ℃, and the taste is judged, so that the meal thick soup prepared by the embodiment is easy to brew and has a rough taste.
Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (10)
1. The diet thick soup is characterized by comprising the following components in parts by weight: 50-60 parts of kudzu root powder, 8-12 parts of glutinous rice powder, 8-12 parts of black buckwheat powder, 8-12 parts of lotus seed powder, 9-13 parts of lily powder and 3-5 parts of medlar powder.
2. The meal thick soup according to claim 1, which is characterized by comprising the following components in parts by weight: 55 parts of kudzuvine root powder, 10 parts of glutinous rice powder, 10 parts of black buckwheat powder, 10 parts of lotus seed powder, 11 parts of lily powder and 4 parts of medlar powder.
3. The meal thick soup according to claim 1, wherein the kudzu root powder, the black buckwheat powder, the lily powder, the glutinous rice powder and the medlar powder are all cooked powder.
4. The diet thick soup according to claim 1, wherein each component constituting the diet thick soup is fine powder obtained by sieving with a 200-300 mesh sieve.
5. The meal thick soup according to claim 1, wherein the lotus seed powder is prepared by an enzymatic hydrolysis method.
6. The meal spoon according to claim 5, characterized in that the preparation method of the lotus seed powder comprises the following steps: 1) soaking semen Nelumbinis in water; 2) breaking the lotus seed wall by using a wall breaking machine to obtain wall-broken liquid; 3) adding cellulase and pectinase into the wall-broken liquid, and mixing; 4) putting the wall breaking liquid into a water bath kettle with the water temperature of 48-52 ℃ for water bath heating culture for 2-3 h; 5) boiling, and drying to obtain the lotus seed powder.
7. The meal thick soup according to claim 6, wherein the soaking time in the step 1) is 5-8 h.
8. A meal thick soup according to claim 6, wherein the wall breaking treatment time in the step 2) is 3min to 5 min.
9. The meal thick soup according to claim 6, wherein the mass percentage of the cellulase in the wall breaking liquid in the step 3) is 0.1-0.3%, and the mass percentage of the pectinase is 0.01-0.03%.
10. The meal thick soup according to claim 6, wherein the drying temperature in the step 5) is 70-80 ℃.
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| CN202010160127.5A CN111418825A (en) | 2020-03-10 | 2020-03-10 | Diet thick soup |
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| CN202010160127.5A CN111418825A (en) | 2020-03-10 | 2020-03-10 | Diet thick soup |
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| CN1820648A (en) * | 2006-03-16 | 2006-08-23 | 福建龙岩红头马食品有限公司 | Geling soup and its preparing method |
| CN105685789A (en) * | 2016-02-04 | 2016-06-22 | 北京康仁堂药业有限公司 | Five-color nutritional congee powder and preparation method thereof |
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