CN103300202B - Poria cocos green tea sugar broad bean and preparation method of poria cocos green tea sugar broad bean - Google Patents
Poria cocos green tea sugar broad bean and preparation method of poria cocos green tea sugar broad bean Download PDFInfo
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- CN103300202B CN103300202B CN201310175584.1A CN201310175584A CN103300202B CN 103300202 B CN103300202 B CN 103300202B CN 201310175584 A CN201310175584 A CN 201310175584A CN 103300202 B CN103300202 B CN 103300202B
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- 235000002098 Vicia faba var. major Nutrition 0.000 title claims abstract description 59
- 244000197580 Poria cocos Species 0.000 title claims abstract description 40
- 235000008599 Poria cocos Nutrition 0.000 title claims abstract description 40
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 32
- 235000009569 green tea Nutrition 0.000 title claims abstract description 32
- 235000000346 sugar Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 26
- 235000020429 malt syrup Nutrition 0.000 claims abstract description 9
- 235000008390 olive oil Nutrition 0.000 claims abstract description 9
- 239000004006 olive oil Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
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- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
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- 235000002906 tartaric acid Nutrition 0.000 claims abstract description 7
- 239000011975 tartaric acid Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000241235 Citrullus lanatus Species 0.000 claims abstract 3
- 235000010443 alginic acid Nutrition 0.000 claims description 10
- 229920000615 alginic acid Polymers 0.000 claims description 10
- 235000021552 granulated sugar Nutrition 0.000 claims description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 9
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- 239000000203 mixture Substances 0.000 claims description 8
- 241001675855 Phacellanthus Species 0.000 claims description 7
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 7
- 244000240103 southern pea Species 0.000 claims description 7
- 238000001802 infusion Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000005498 polishing Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
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- 244000088415 Raphanus sativus Species 0.000 claims 2
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- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000020357 syrup Nutrition 0.000 abstract description 2
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- 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 abstract 2
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- 210000000988 bone and bone Anatomy 0.000 description 1
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- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
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- Preparation Of Fruits And Vegetables (AREA)
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Abstract
The invention discloses poria cocos green tea sugar broad bean and a preparation method of the poria cocos green tea sugar broad bean. The poria cocos green tea sugar broad bean is prepared from the following raw materials in parts by weight: 42-54 parts of dry broad beans, 15-18 parts of fresh poria cocos, 2-4 parts of cowpea, 1-3 parts of phacellanthus tubiflorus, 1-2 parts of watermelon peel, 2-3 parts of glutinous rice root, 3-5 parts of green tea powder, 2-3 parts of carrot seed powder, 15-20 parts of coconut milk, 20-25 parts of white sugar, 15-25 parts of malt syrup, 2.5-3 parts of honey, 0.4-0.6 part of olive oil, 0.5-1 part of five spice powder, 0.2-0.3 part of salt, 0.1-0.2 part of tartaric acid, 0.05-0.1 part of isomalto-oligosaccharide and 4-6 parts of seaweed gel. The sugar broad bean is added with the poria cocos, the green tea, the carrot seed powder and the like, so that the nutritional value of the broad bean is increased. The broad bean is baked by the olive oil, the salt, the five spice powder and the like, and the surface of the broad bean is coated with syrup prepared from the malt syrup, the white sugar, the seaweed gel and the like, so that the sugar broad bean has the characteristics of soft sweet after solidification, the mouth feel of the sugar broad bean can be improved, the outer layer of the sugar broad bean is elastic and chewable, the inner layer of the sugar broad bean is crispy, the flavor of the sugar broad bean can be enriched, and the sugar broad bean is layered.
Description
Technical field
The present invention relates to a kind of Poria cocos green tea sugar broad bean and preparation method thereof, belong to food processing technology field.
Background technology
Broad bean, also known as lima bean, Buddhist beans, lima bean, river beans, Japan's beans, broad bean, broad bean is containing 8 kinds of essential amino acids, carbohydrate content 47-60%, rich in nutritive value, also containing the important component calcium, zinc, manganese, phosphatide etc. that regulate brain and nerve fiber in broad bean, and containing abundant cholelith alkali, there is the brain strengthening function strengthening memory.Calcium in broad bean, is conducive to bone to the absorption of calcium and calcification, can promotes growing of skeleton.Rich in protein in broad bean, and not containing cholesterol, can food value be improved, angiocardiopathy preventing.Dried broad bean can be made into various snack food, and wherein sugared broad bean is exactly popular a kind of leisure food,
Along with the raising of people's living standard and health perception, more focus on nutrition and health care and the flavor taste of broad bean, but sugared broad bean composition is in the market simple, taste is dull, cannot meet the higher demand of consumer.
Summary of the invention
The object of the invention is to for the deficiencies in the prior art, a kind of Poria cocos green tea sugar broad bean and preparation method thereof is provided.
The technical solution used in the present invention is as follows:
A kind of Poria cocos green tea sugar broad bean, is made up of the raw material of following weight portion: dried broad bean 42-54, fresh Poria cocos 15-18, common cowpea leaf 2-4, phacellanthus 1-3, watermelon peel 1-2, glutinous rice root 2-3, green tea powder 3-5, radish seeds powder 2-3, coconut milk 15-20, white granulated sugar 20-25, malt syrup 15-25, honey 2.5-3, olive oil 0.4-0.6, five-spice powder 0.5-1, salt 0.2-0.3, tartaric acid 0.1-0.2, oligoisomaltose 0.05-0.1, algin 4-6.
A preparation method for pachymose broad bean, comprises the following steps:
(1) dried broad bean is shelled clean, drains without after moisture, instillation olive oil, winnow with a dustpan even after put into micro-wave oven, high fire is baked to the golden yellow crisp taking-up of broad bean, sprinkles salt, five-spice powder while hot, winnows with a dustpan even, stand-by;
(2) take common cowpea leaf by formula, phacellanthus, watermelon peel, glutinous rice root add in the water of 3-6 times amount, boil 30-50 minute with medium and small fire, filter and remove residue, add the fresh Poria cocos after peeling, defibrination, cross 60-80 mesh sieve, obtain Poria cocos slurry;
(3) coconut milk is poured in pot boil, then green tea powder and radish seeds powder are poured in milk mix well, boil with moderate heat, then Poria cocos slurry, honey and oligoisomaltose is added while hot, stir, it is 30-35% that low temperature is concentrated into water content, obtains Poria cocos green tea concentrated liquid;
(4) get half white granulated sugar, add algin, mix, add again and be equivalent to algin weight 10-15 times water, to leave standstill after 1.5-2 hour infusion at 96-103 DEG C and to transparent, then add malt syrup and second half white granulated sugar, stir, at 105-110 DEG C, abundant infusion is to soluble solid content at 70-75% again, and stopping heating, treats that temperature is down to 70-80 DEG C, add Poria cocos green tea concentrated liquid and tartaric acid, stir 2-3 minute, obtain Poria cocos green tea liquid glucose, heat preservation for standby use;
(5) broad bean that step (1) is obtained is put into polishing pot, start polishing machine, slowly add Poria cocos green tea liquid glucose, make broad bean surface overwork liquid glucose, can take the dish out of the pot when broad bean smooth surface is shinny, cool to room temperature, dry, packaging is finished product.
Advantage of the present invention:
The present invention, by Poria cocos defibrination in the decoction liquor of the Chinese herbal medicines such as common cowpea leaf, phacellanthus, watermelon peel, can improve the healthy nutritive value of Poria cocos, thus improves the nutrition of the outer sugar-coat of sugared broad bean; With the addition of the compositions such as Poria cocos, green tea powder, radish seeds powder, oligoisomaltose in the present invention's sugar broad bean, improve the nutritive value of broad bean, eat for a long time, physical function can be regulated; The condiment baking broad beans such as the present invention first olive oil, salt, five-spice powder, recycling malt syrup, white granulated sugar, algin etc. are made syrup bag and are overlayed on broad bean surface, there is after solidifying the characteristic of soft sweets, not only can improve the outer high resilience of mouthfeel and the chewiness of sugared broad bean, and internal layer is crisp, also can enrich the taste of sugared broad bean, make it be rich in level.
Detailed description of the invention
A kind of Poria cocos green tea sugar broad bean, is made up of the raw material of following weight portion (kilogram): dried broad bean 48, fresh Poria cocos 16, common cowpea leaf 3, phacellanthus 2, watermelon peel 1.5, glutinous rice root 2, green tea powder 4, radish seeds powder 2, coconut milk 18, white granulated sugar 22, malt syrup 20, honey 2.8, olive oil 0.5, five-spice powder 0.6, salt 0.25, tartaric acid 0.15, oligoisomaltose 0.06, algin 5.
A preparation method for pachymose broad bean, comprises the following steps:
(1) dried broad bean is shelled clean, drains without after moisture, instillation olive oil, winnow with a dustpan even after put into micro-wave oven, high fire is baked to the golden yellow crisp taking-up of broad bean, sprinkles salt, five-spice powder while hot, winnows with a dustpan even, stand-by;
(2) take common cowpea leaf by formula, phacellanthus, watermelon peel, glutinous rice root add in the water of 5 times amount, boil 40 minutes with medium and small fire, filter and remove residue, add the fresh Poria cocos after peeling, defibrination, cross 80 mesh sieves, obtain Poria cocos slurry;
(3) coconut milk is poured in pot boil, then green tea powder and radish seeds powder are poured in milk mix well, boil with moderate heat, then Poria cocos slurry, honey and oligoisomaltose is added while hot, stir, it is 325% that low temperature is concentrated into water content, obtains Poria cocos green tea concentrated liquid;
(4) get half white granulated sugar, add algin, mix, add again and be equivalent to algin weight 12 times of water, to leave standstill after 1.5 hours infusion at 99 DEG C and to transparent, then add malt syrup and second half white granulated sugar, stir, at 108 DEG C, abundant infusion is to soluble solid content 70% again, and stopping heating, treats that temperature is down to 75 DEG C, add Poria cocos green tea concentrated liquid and tartaric acid, stir 2 minutes, obtain Poria cocos green tea liquid glucose, heat preservation for standby use;
(5) broad bean that step (1) is obtained is put into polishing pot, start polishing machine, slowly add Poria cocos green tea liquid glucose, make broad bean surface overwork liquid glucose, can take the dish out of the pot when broad bean smooth surface is shinny, cool to room temperature, dry, packaging is finished product.
Claims (1)
1. a Poria cocos green tea sugar broad bean, it is characterized in that, be made up of the raw material of following weight portion: dried broad bean 42-54, fresh Poria cocos 15-18, common cowpea leaf 2-4, phacellanthus 1-3, watermelon peel 1-2, glutinous rice root 2-3, green tea powder 3-5, radish seeds powder 2-3, coconut milk 15-20, white granulated sugar 20-25, malt syrup 15-25, honey 2.5-3, olive oil 0.4-0.6, five-spice powder 0.5-1, salt 0.2-0.3, tartaric acid 0.1-0.2, oligoisomaltose 0.05-0.1, algin 4-6;
Its preparation method comprises the following steps:
(1) dried broad bean is shelled clean, drains without after moisture, instillation olive oil, winnow with a dustpan even after put into micro-wave oven, high fire is baked to the golden yellow crisp taking-up of broad bean, sprinkles salt, five-spice powder while hot, winnows with a dustpan even, stand-by;
(2) take common cowpea leaf by formula, phacellanthus, watermelon peel, glutinous rice root add in the water of 3-6 times amount, boil 30-50 minute with medium and small fire, filter and remove residue, add the fresh Poria cocos after peeling, defibrination, cross 60-80 mesh sieve, obtain Poria cocos slurry;
(3) coconut milk is poured in pot boil, then green tea powder and radish seeds powder are poured in coconut milk mix well, boil with moderate heat, then Poria cocos slurry, honey and oligoisomaltose is added while hot, stir, it is 30-35% that low temperature is concentrated into water content, obtains Poria cocos green tea concentrated liquid;
(4) get half white granulated sugar, add algin, mix, add again and be equivalent to algin weight 10-15 times water, to leave standstill after 1.5-2 hour infusion at 96-103 DEG C and to transparent, then add malt syrup and second half white granulated sugar, stir, at 105-110 DEG C, abundant infusion is to soluble solid content at 70-75% again, and stopping heating, treats that temperature is down to 70-80 DEG C, add Poria cocos green tea concentrated liquid and tartaric acid, stir 2-3 minute, obtain Poria cocos green tea liquid glucose, heat preservation for standby use;
(5) broad bean that step (1) is obtained is put into polishing pot, start polishing machine, slowly add Poria cocos green tea liquid glucose, make broad bean surface overwork liquid glucose, can take the dish out of the pot when broad bean smooth surface is shinny, cool to room temperature, dry, packaging is finished product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310175584.1A CN103300202B (en) | 2013-05-14 | 2013-05-14 | Poria cocos green tea sugar broad bean and preparation method of poria cocos green tea sugar broad bean |
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| CN1911110A (en) * | 2006-08-31 | 2007-02-14 | 盛小禹 | Crisp pieces amusement food made of multiple fruits or vegetables |
| CN101167546A (en) * | 2007-11-30 | 2008-04-30 | 王福起 | Composite nutritive health roasted bean and preparation method |
| CN101779773A (en) * | 2009-11-27 | 2010-07-21 | 洽洽食品股份有限公司 | Method for processing broad beans |
| CN101803707B (en) * | 2010-05-12 | 2012-07-25 | 苏州口水娃食品有限公司 | Coated broad bean and manufacturing method thereof |
| CN102150786A (en) * | 2011-03-30 | 2011-08-17 | 苏州口水娃食品有限公司 | Deep-fried broad beans and preparation method thereof |
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Denomination of invention: A Poria cocos green tea sugar broad bean and its preparation method Granted publication date: 20150715 Pledgee: Shitai County Private Enterprise Financing Guarantee Co.,Ltd. Pledgor: ANHUI TIANFANG TEA INDUSTRY (Group) Co.,Ltd. Registration number: Y2024980000899 |
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