CN117882793A - Cassava soup and preparation method thereof - Google Patents
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a cassava soup and a preparation method thereof, which relate to the technical field of functional foods and specifically comprise the following steps: s1: preparing cooked cassava blocks; s2: preparing fruit particles A; s3: preparing fruit granules B; s4: soaking cooked cassava blocks, fruit particles A and fruit particles B in sugar liquid, airing after soaking, uniformly placing the soaked cassava blocks, fruit particles A and fruit particles B on a tray, pre-freezing the tray in a freezing area of a vacuum freeze dryer, and transferring the pre-frozen tray to a drying area for vacuum drying to obtain freeze-dried cassava blocks and freeze-dried fruit particles; transferring the freeze-dried cassava blocks into an ultrafine grinder for grinding to obtain cassava powder; finally, packaging the cassava powder and the freeze-dried fruit granules in a sealing way and sterilizing; s5: preparing a medicine thick paste; s6: when in use, the tapioca flour, the freeze-dried fruit particles and the medicine thick paste are placed in a container, and a proper amount of honey and hot water are added and stirred uniformly, so that the tapioca soup is obtained. The cassava soup is convenient to eat, rich and balanced in nutrition and can play a certain health care role.
Description
Technical Field
The invention relates to the technical field of functional foods, in particular to a cassava soup and a preparation method thereof.
Background
Cassava (manihot scutellentacrantz) belongs to the family euphorbiaceae and is referred to as a manioc. The America river basin which is native to the tropical region of the americas is one of seven large grain crops in the world, and is parallel to potatoes and sweet potatoes to form three large potato crops in the world, and has the American name of underground granary and starch king. Cassava has excellent characteristics of drought resistance, acid resistance and barren resistance, and is called as pioneer crop which does not contend with people for grain and land for opening barren lands.
The cassava can be classified into sweet cassava and bitter cassava according to different hydrocyanic acid contents, the content of hydrocyanic acid in the bitter cassava is higher, and the potato pulp has bitter taste and poor mouthfeel and is commonly used as an industrial processing raw material; sweet cassava has the advantages of low toxicity, high vitamins, high trace elements and the like, and is more used for food processing. The starch content of the cassava tubers is very high, accounting for 30% of the fresh weight and 70% of the dry weight respectively. Meanwhile, the cassava dietary fiber food also has high calcium, high potassium and rich dietary fiber, and is strong in satiety, so that a healthy foundation is laid for the development of cassava food, and the hot tide for the worldwide cassava food exploration is raised.
A series of fresh cassava foods, such as cassava soup and the like, are developed by food workers in China according to the characteristics of cassava and the own dietary characteristics. At present, the cassava soup is mainly peeled from fresh cassava and added with sugar water stewed for a long time, has long production time, is easy to lose natural taste and nutrient components, is not functional food from the aspects of balanced nutrition and convenient eating, and cannot play a role in health care. Based on the above, the development of the cassava soup which is convenient to eat and has the health care function is very significant.
Disclosure of Invention
The invention provides a cassava soup and a preparation method thereof aiming at the problems.
In order to achieve the above purpose, the technical scheme adopted by the invention is as follows:
the invention provides a preparation method of cassava soup, which specifically comprises the following steps:
s1: selecting edible waxy cassava varieties, washing, peeling, splitting, removing potato core fibers, cutting the rest part into uniform cassava blocks, and rapidly steaming with strong boiling water to obtain cooked cassava blocks for later use;
s2: cleaning and peeling fruits with skin, and cutting into uniform small pieces to obtain fruit particles A for later use;
s3: washing the fruit without skin with water, removing pedicel, soaking in light salt water, washing with water, cutting into uniform small pieces to obtain fruit granule B;
s4: soaking cooked cassava blocks, fruit particles A and fruit particles B in sugar liquid, airing after soaking, uniformly placing the soaked cassava blocks, fruit particles A and fruit particles B on a tray, pre-freezing the tray in a freezing area of a vacuum freeze dryer, and transferring the pre-frozen tray to a drying area for vacuum drying to obtain freeze-dried cassava blocks and freeze-dried fruit particles; transferring the freeze-dried cassava blocks into an ultrafine grinder for grinding to obtain cassava powder; finally, packaging the cassava powder and the freeze-dried fruit granules in a sealing way and sterilizing;
s5: washing off sediment on the surface of the traditional Chinese medicine material with cold water, airing, and adding 75% ethanol for reflux extraction; recovering ethanol after the completion, and filtering to obtain filtrate; concentrating the filtrate under reduced pressure to obtain medicinal soft extract, sealing, packaging, and sterilizing;
s6: when in use, the tapioca flour, the freeze-dried fruit particles and the medicine thick paste are placed in a container, and a proper amount of honey and hot water are added and stirred uniformly, so that the tapioca soup is obtained.
Further, in the step S1, the size of the cassava block is 1 x 1cm.
Further, in the step S2, the peel-bearing fruit is one or more of apple, mango, pear, banana, pineapple and peach; the size of the fruit particles A is 1X 1cm.
Further, in the step S3, the fruit without skin is one or more of mulberry, cranberry and strawberry; soaking in dilute saline for 3-5min; the size of the fruit particles B is 1X 1cm.
Further, in the step S4, the weight ratio of the sugar solution is sucrose: corn syrup: water=3:1:12, soaking time 24h; the temperature of the freezing area is between 35 ℃ below zero and 40 ℃ below zero, and the pre-freezing time is 3 to 4 hours; the vacuum drying time is 48-72h, and the vacuum degree is 50-70Pa; the particle size of the cassava powder is 300-500 meshes; the sterilization temperature is 85 ℃ and the sterilization time is 20min.
Further, in the step S5, the mass ratio of the traditional Chinese medicinal materials to the ethanol is 1:6-8; the traditional Chinese medicine comprises the following raw materials in parts by weight: 3-5 parts of ginseng, 6-10 parts of five-finger hair, 2-4 parts of fructus kaki, and 1-3 parts of liquorice; the relative density of the medicinal thick paste is 1.25-1.30; the sterilization temperature is 85 ℃ and the sterilization time is 20min.
Further, in the step S6, the mass ratio of the tapioca flour, the freeze-dried fruit particles and the medicinal thick paste is 10:4:1.
The invention also provides the cassava soup prepared by the preparation method of the cassava soup.
The Chinese herbal medicine of the invention comprises the following components:
ginseng is warm in nature, sweet in taste and slightly bitter. It enters heart meridian, lung meridian, spleen meridian and kidney meridian. Has effects of invigorating primordial qi, recovering pulse, relieving depletion, invigorating spleen, benefiting lung, promoting salivation, and tranquilizing mind.
Five-finger hair is slightly warm and sweet in taste. It enters lung meridian, spleen meridian, stomach meridian, large intestine meridian and liver meridian. Has effects of invigorating qi, invigorating spleen, eliminating phlegm, relieving asthma, activating qi-flowing, eliminating dampness, relieving rigidity of muscles, and activating collaterals.
Red cardamon is warm in nature and pungent in flavor. Enter lung meridian and spleen meridian. Has effects of eliminating dampness, dispelling cold, activating spleen, and resolving food stagnation.
Licorice root is neutral in nature and sweet in taste. It enters heart meridian, stomach meridian, spleen meridian and lung meridian. Invigorating spleen and replenishing qi, relieving cough and eliminating phlegm, relieving spasm and pain, and harmonizing drug property. Belongs to qi-tonifying herbs classified under deficiency-tonifying herbs.
Compared with the prior art, the invention has the beneficial effects that:
in the invention, the nutritional ingredients of the cassava are reserved to the maximum extent by cutting the cassava into pieces and steaming the cassava by strong fire; the cooked cassava blocks and the fruit particles are vacuum freeze-dried, so that the nutritional value, natural color and flavor of the cassava and the fruit are not lost, and the cooked cassava blocks and the fruit particles have the characteristic of good rehydration. The cassava soup has the double effects of nutrition and health care by adding the traditional Chinese medicinal materials with the health care effects of tonifying qi and soothing the nerves, tonifying spleen and lung, relaxing tendons and activating collaterals, regulating qi and resolving masses and the like. The cassava flour, the freeze-dried fruit particles and the medicine thick paste can be prepared in advance, and the preparation method is simple; when in use, the instant tea is taken according to a certain proportion and then added with hot water for brewing, and the instant tea is convenient to eat. Based on the above, the cassava soup is convenient to eat, rich and balanced in nutrition, and can play a certain health care role.
Detailed Description
The present invention will be described in further detail with reference to examples in order to make the objects and advantages of the present invention more apparent. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention.
The instruments, reagents, materials, etc. used in the following examples are conventional instruments, reagents, materials, etc. known in the art, and are commercially available. The experimental methods, detection methods, and the like in the following examples are conventional experimental methods, detection methods, and the like existing in the prior art unless otherwise specified.
In this example, a vacuum freeze dryer (model SSFD, available from Hezhou Shensheng drying technology Co., ltd.) and an ultrafine pulverizer (model ZD-6L, available from Guangzhou Lei Mai mechanical equipment Co., ltd.); the cassava variety in this example is edible waxy cassava Gui-thermal No. 10, purchased from Australian nut research center of Guangxi Zhuang et al.
Example 1
The embodiment provides a preparation method of cassava soup, which specifically comprises the following steps:
s1: selecting edible waxy cassava varieties, washing, peeling, splitting, removing potato core fibers, cutting the rest part into uniform cassava blocks with the size of 1 multiplied by 1cm, and rapidly steaming with strong fire to obtain cooked cassava blocks for later use;
s2: cleaning apple, peeling, cutting into uniform small pieces, obtaining fruit particles A with the size of 1 multiplied by 1cm for standby;
s3: washing Mori fructus with water, removing pedicel, soaking in light salt water for 3min, finally, washing with water, cutting into uniform small pieces to obtain fruit particles B with the size of 1 multiplied by 1cm for later use;
s4: soaking cooked cassava blocks, fruit particles A and fruit particles B in sugar solution (sucrose: corn syrup: water=3:1:12) for 24 hours, airing after soaking, uniformly placing the soaked cassava blocks, fruit particles A and fruit particles B on a tray, pre-freezing the tray in a freezing area of-35 ℃ in a vacuum freeze dryer for 3 hours, transferring the tray to a drying area, and performing 50Pa vacuum drying for 72 hours to obtain freeze-dried cassava blocks and freeze-dried fruit particles; transferring the freeze-dried cassava blocks into an ultrafine grinder for grinding to obtain cassava powder with the particle size of 300 meshes; finally, respectively sealing and packaging the cassava powder and the freeze-dried fruit granules, and sterilizing for 20min at 85 ℃;
s5: washing sediment on the surfaces of Chinese medicinal materials (3 parts of ginseng, 6 parts of five-finger hair, 2 parts of nutmeg and 1 part of liquorice) with cold water, airing, and adding 75% ethanol with the mass being 6 times of that of the Chinese medicinal materials for reflux extraction for 3 times, wherein each time is 1h; recovering ethanol after the completion, and filtering to obtain filtrate; concentrating the filtrate at 55deg.C under reduced pressure to obtain soft extract with relative density of 1.25, sealing, packaging, and sterilizing at 85deg.C for 20min;
s6: when in use, the cassava powder, the freeze-dried fruit particles and the medicine thick paste with the mass ratio of 10:4:1 are placed in a container, and a proper amount of honey and hot water are added and stirred uniformly, so that the cassava soup is obtained.
The embodiment also provides the cassava soup prepared by the preparation method of the cassava soup.
Example 2
The embodiment provides a preparation method of cassava soup, which specifically comprises the following steps:
s1: selecting edible waxy cassava varieties, washing, peeling, splitting, removing potato core fibers, cutting the rest part into uniform cassava blocks with the size of 1 multiplied by 1cm, and rapidly steaming with strong fire to obtain cooked cassava blocks for later use;
s2: cleaning fructus Mangifera Indicae and fructus Pyri, peeling, cutting into small pieces, obtaining fruit particles A with the size of 1 multiplied by 1cm for standby;
s3: washing cranberry and strawberry with water, removing pedicel, soaking in dilute saline water for 4min, finally, washing with water, cutting into uniform small pieces to obtain fruit particles B with the size of 1 multiplied by 1cm for later use;
s4: soaking cooked cassava block, fruit granule A and fruit granule B in sugar solution (sucrose, corn syrup, water)
=3:1:12), airing after soaking, uniformly placing the soaked materials on a tray, firstly, placing the tray into a freezing area with the temperature of minus 38 ℃ in a vacuum freeze dryer for prefreezing for 3.5 hours, transferring to a drying area for 60Pa vacuum drying for 60h to obtain freeze-dried cassava blocks and freeze-dried fruit particles; transferring the freeze-dried cassava blocks into an ultrafine grinder for grinding to obtain cassava powder with the particle size of 400 meshes; finally, respectively sealing and packaging the cassava powder and the freeze-dried fruit granules, and sterilizing for 20min at 85 ℃;
s5: washing off sediment on the surfaces of Chinese medicinal materials (4 parts of ginseng, 8 parts of five-finger hair, 3 parts of nutmeg and 2 parts of liquorice) with cold water, airing, and adding 7 times of 75% ethanol for reflux extraction for 3 times, wherein each time is 1h; recovering ethanol after the completion, and filtering to obtain filtrate; concentrating the filtrate at 55deg.C under reduced pressure to obtain soft extract with relative density of 1.28, sealing, packaging, and sterilizing at 85deg.C for 20min;
s6: when in use, the cassava powder, the freeze-dried fruit particles and the medicine thick paste with the mass ratio of 10:4:1 are placed in a container, and a proper amount of honey and hot water are added and stirred uniformly, so that the cassava soup is obtained.
The embodiment also provides the cassava soup prepared by the preparation method of the cassava soup.
Example 3
The embodiment provides a preparation method of cassava soup, which specifically comprises the following steps:
s1: selecting edible waxy cassava varieties, washing, peeling, splitting, removing potato core fibers, cutting the rest part into uniform cassava blocks with the size of 1 multiplied by 1cm, and rapidly steaming with strong fire to obtain cooked cassava blocks for later use;
s2: cleaning banana, pineapple and peach, peeling, cutting into uniform small pieces, obtaining fruit particles A with the size of 1 multiplied by 1cm for standby;
s3: washing Mori fructus, cranberry and strawberry with water, removing pedicel, soaking in dilute saline water for 5min, finally, washing with water, cutting into uniform small pieces to obtain fruit particles B with the size of 1 multiplied by 1cm for later use;
s4: soaking cooked cassava block, fruit granule A and fruit granule B in sugar solution (sucrose, corn syrup, water)
=3:1:12), airing after soaking, uniformly placing the soaked materials on a tray, firstly, placing the tray into a freezing area with the temperature of minus 40 ℃ in a vacuum freeze dryer for pre-freezing for 4 hours, transferring to a drying area for vacuum drying under 70Pa for 48h to obtain freeze-dried cassava blocks and freeze-dried fruit granules; transferring the freeze-dried cassava blocks into an ultrafine grinder for grinding to obtain cassava powder with the particle size of 500 meshes; finally, respectively sealing and packaging the cassava powder and the freeze-dried fruit granules, and sterilizing for 20min at 85 ℃;
s5: washing off sediment on the surfaces of Chinese medicinal materials (5 parts of ginseng, 10 parts of five-finger hair, 4 parts of fructus Galangae and 3 parts of liquorice) with cold water, airing, and adding 75% ethanol with the mass being 8 times of that of the Chinese medicinal materials, and carrying out reflux extraction for 3 times each time for 1 hour; recovering ethanol after the completion, and filtering to obtain filtrate; concentrating the filtrate at 55deg.C under reduced pressure to obtain soft extract with relative density of 1.30, sealing, packaging, and sterilizing at 85deg.C for 20min;
s6: when in use, the cassava powder, the freeze-dried fruit particles and the medicine thick paste with the mass ratio of 10:4:1 are placed in a container, and a proper amount of honey and hot water are added and stirred uniformly, so that the cassava soup is obtained.
The embodiment also provides the cassava soup prepared by the preparation method of the cassava soup.
The following experiment was performed on the tapioca soup prepared in the above example:
220 people who are easy to suffer from insomnia, fatigue and limb weakness or who often feel cold in hands, feet and joints are selected as experimental objects and divided into 3 groups, and the tapioca soup in the embodiment 1-3 is used respectively, and the using method is as follows: the product is drunk for 1 time every breakfast, the total mass of tapioca flour, freeze-dried fruit particles and medicinal thick paste in tapioca soup is 15-30g (according to the condition), and 10d is 1 course of treatment.
Among the above subjects, none of the subjects aged below 18 years and above 60 years. The grouping situation is as follows: example 1 group: 74 men 38 women 36, average age 43 years; example 2 group: 73 men 37 women 36, average age 44 years; example 3 group: 73 men 34 and 39 women, with an average age of 42 years.
The efficacy evaluation criteria were:
the effect is shown: the symptoms are obviously relieved or completely disappeared within 1-2 treatment courses;
the method is effective: the symptoms are obviously relieved or completely disappeared after 2-3 treatment courses;
invalidation: the symptoms are not obviously improved after 3 treatment courses.
Treatment results: the comparison of the three treatment effects is shown in Table 2.
TABLE 2 therapeutic effects
As can be seen from the results in Table 2, the cassava soup in the embodiment 1-3 has better treatment effect on people who are easy to suffer from insomnia, fatigue, limb weakness and frequent feeling of cold hands, feet and joints. Therefore, the cassava soup has the double effects of nutrition and health care by adding the traditional Chinese medicinal materials with the health care effects of tonifying qi and soothing the nerves, tonifying spleen and lung, relaxing tendons and activating collaterals, regulating qi and resolving hard mass and the like.
In conclusion, the cassava flour, the freeze-dried fruit particles and the medicine thick paste can be prepared in advance, and the preparation method is simple; when in use, the instant tea is taken according to a certain proportion and then added with hot water for brewing, and the instant tea is convenient to eat. Based on the above, the cassava soup is convenient to eat, rich and balanced in nutrition, can play a certain health care role, and is suitable for wide popularization.
The foregoing description of the preferred embodiments of the invention is not intended to limit the invention to the precise form disclosed, and any such modifications, equivalents, and alternatives falling within the spirit and scope of the invention are intended to be included within the scope of the invention.
Claims (7)
1. A preparation method of cassava soup is characterized by comprising the following steps: the method specifically comprises the following steps:
s1: selecting edible waxy cassava varieties, washing, peeling, splitting, removing potato core fibers, cutting the rest part into uniform cassava blocks, and rapidly steaming with strong boiling water to obtain cooked cassava blocks for later use;
s2: cleaning and peeling fruits with skin, and cutting into uniform small pieces to obtain fruit particles A for later use;
s3: washing the fruit without skin with water, removing pedicel, soaking in light salt water, washing with water, cutting into uniform small pieces to obtain fruit granule B;
s4: soaking cooked cassava blocks, fruit particles A and fruit particles B in sugar liquid, airing after soaking, uniformly placing the soaked cassava blocks, fruit particles A and fruit particles B on a tray, pre-freezing the tray in a freezing area of a vacuum freeze dryer, and transferring the pre-frozen tray to a drying area for vacuum drying to obtain freeze-dried cassava blocks and freeze-dried fruit particles; transferring the freeze-dried cassava blocks into an ultrafine grinder for grinding to obtain cassava powder; finally, packaging the cassava powder and the freeze-dried fruit granules in a sealing way and sterilizing;
s5: washing off sediment on the surface of the traditional Chinese medicine material with cold water, airing, and adding 75% ethanol for reflux extraction; recovering ethanol after the completion, and filtering to obtain filtrate; concentrating the filtrate under reduced pressure to obtain medicinal soft extract, sealing, packaging, and sterilizing;
s6: when in use, the tapioca flour, the freeze-dried fruit particles and the medicine thick paste are placed in a container, and a proper amount of honey and hot water are added and stirred uniformly, so that the tapioca soup is obtained.
2. The method for preparing the cassava soup according to claim 1, which is characterized in that: in the step S2, the skinned fruit is one or more of apple, mango, pear, banana, pineapple and peach.
3. The method for preparing the cassava soup according to claim 1, which is characterized in that: in the step S3, the fruit without skin is one or more of mulberry, cranberry and strawberry; the soaking time in the light salt water is 3-5min.
4. The method for preparing the cassava soup according to claim 1, which is characterized in that: in the step S4, the weight ratio of the sugar solution is sucrose: corn syrup: water=3:1:12, soaking time 24h; the temperature of the freezing area is between 35 ℃ below zero and 40 ℃ below zero, and the pre-freezing time is 3 to 4 hours; the vacuum drying time is 48-72h, and the vacuum degree is 50-70Pa; the particle size of the cassava powder is 300-500 meshes; the sterilization temperature is 85 ℃ and the sterilization time is 20min.
5. The method for preparing the cassava soup according to claim 1, which is characterized in that: in the step S5, the mass ratio of the traditional Chinese medicinal materials to the ethanol is 1:6-8; the traditional Chinese medicine comprises the following raw materials in parts by weight: 3-5 parts of ginseng, 6-10 parts of five-finger hair, 2-4 parts of fructus kaki, and 1-3 parts of liquorice; the relative density of the medicinal thick paste is 1.25-1.30; the sterilization temperature is 85 ℃ and the sterilization time is 20min.
6. The method for preparing the cassava soup according to claim 1, which is characterized in that: in the step S6, the mass ratio of the cassava powder to the freeze-dried fruit granules to the medicine thick paste is 10:4:1.
7. A manioc thick soup prepared by the method of any one of claims 1-6.
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