CN106722020A - A kind of cucumber buckwheat custard and preparation method thereof - Google Patents
A kind of cucumber buckwheat custard and preparation method thereof Download PDFInfo
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- CN106722020A CN106722020A CN201611130178.3A CN201611130178A CN106722020A CN 106722020 A CN106722020 A CN 106722020A CN 201611130178 A CN201611130178 A CN 201611130178A CN 106722020 A CN106722020 A CN 106722020A
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- cucumber
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- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 34
- 240000008067 Cucumis sativus Species 0.000 title claims abstract description 33
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 title claims abstract description 33
- 235000011950 custard Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 240000008620 Fagopyrum esculentum Species 0.000 title claims abstract 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 239000002002 slurry Substances 0.000 claims abstract description 17
- 229920001817 Agar Polymers 0.000 claims abstract description 14
- 239000008272 agar Substances 0.000 claims abstract description 14
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 13
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 12
- 240000004371 Panax ginseng Species 0.000 claims abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 12
- 235000008434 ginseng Nutrition 0.000 claims abstract description 12
- 235000013311 vegetables Nutrition 0.000 claims abstract description 12
- 235000002789 Panax ginseng Nutrition 0.000 claims abstract description 11
- 235000021329 brown rice Nutrition 0.000 claims abstract description 10
- 241000598860 Garcinia hanburyi Species 0.000 claims abstract description 9
- 244000215777 Plumeria rubra Species 0.000 claims abstract description 9
- 235000013087 Plumeria rubra Nutrition 0.000 claims abstract description 9
- 244000294611 Punica granatum Species 0.000 claims abstract description 9
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 9
- 229940117709 gamboge Drugs 0.000 claims abstract description 9
- 238000001802 infusion Methods 0.000 claims abstract description 9
- 239000000845 maltitol Substances 0.000 claims abstract description 9
- 235000010449 maltitol Nutrition 0.000 claims abstract description 9
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 9
- 229940035436 maltitol Drugs 0.000 claims abstract description 9
- 235000015097 nutrients Nutrition 0.000 claims abstract description 9
- 239000007787 solid Substances 0.000 claims abstract description 9
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 9
- 240000007164 Salvia officinalis Species 0.000 claims abstract description 7
- 235000002912 Salvia officinalis Nutrition 0.000 claims abstract description 7
- 235000002020 sage Nutrition 0.000 claims abstract description 7
- 239000012467 final product Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000012535 impurity Substances 0.000 claims description 13
- 238000001914 filtration Methods 0.000 claims description 9
- 239000000243 solution Substances 0.000 claims description 9
- 240000007594 Oryza sativa Species 0.000 claims description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- 238000007654 immersion Methods 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 230000008030 elimination Effects 0.000 claims 1
- 238000003379 elimination reaction Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 12
- 239000004615 ingredient Substances 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 4
- 230000008821 health effect Effects 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 235000010419 agar Nutrition 0.000 abstract 1
- 241000219051 Fagopyrum Species 0.000 description 23
- 150000001413 amino acids Chemical class 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 238000005202 decontamination Methods 0.000 description 3
- 230000003588 decontaminative effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 235000013619 trace mineral Nutrition 0.000 description 3
- 239000011573 trace mineral Substances 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 244000183278 Nephelium litchi Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
Classifications
-
- 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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- Cereal-Derived Products (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of cucumber buckwheat custard, it is made up of following raw material：Cucumber, shelled buckwheat, brown rice, green vegetables, water, Korean ginseng, frangipanis, Common Sage Herb, pomegranate leaf, gamboge pericarp, agar, maltitol, wolfberry fruit powder；Its preparation method is comprised the following steps：(1) cucumber slurry, is prepared；(2) shelled buckwheat mud, is prepared；(3) brown rice paste, is prepared；(4) vegetable juice, is prepared；(5) nutrient solution, is prepared；(6) after, agar is soaked, it is heated to dissolving, it is standby；(7), the material obtained by above steps is mixed, maltitol, wolfberry fruit powder and suitable quantity of water is added, very hot oven is boiled, and slow fire infusion takes the dish out of the pot when reaching 80~90% to soluble solid, obtains final product.The present invention eats central by the way that the nutritional ingredients such as cucumber, shelled buckwheat, green vegetables are incorporated into custard, while adding the health care beneficiating ingredients such as Korean ginseng, wolfberry fruit powder, improves nutritive value, and its rich in taste, the delicate fragrance of food is good to eat, with preferable Dietotherapy health effect.
Description
Technical field
The invention belongs to food and manufacture field, it is related to a kind of cucumber buckwheat custard and preparation method thereof.
Background technology
Custard is China's conventional food, is popular in national most area.Custard as a kind of sticky thick soup, mainly by meat, dish
And thickening soup reconciles, can also add face to turn into face custard, separately there is the sweet food that sweet such as sweetened bean paste, sugar are made.Because largely using thickening soup, tune is added
With material etc. render palatable, food materials aspect be nearly all meat, taste is heavier and heat is high.
With the improvement of living standards, people increasingly pay attention to health diet, should hold nutrition principle in a balanced way, selection
Absorption easy to digest, based on the food of the high and low fat low sugar of cellulosic, the big food of the greasy and excitant that should not take food, and it is traditional
Custard taste it is heavier, nutritional ingredient and mouthfeel are also relatively simple, have much room for improvement.
The content of the invention
The invention solves the problems that technical problem is to provide a kind of cucumber buckwheat custard and preparation method thereof, by scientific formula, carry
Nutritive value high, rich in protein and carbohydrate and various trace elements and amino acid, its rich in taste, eats clear
It is fragrant good to eat, with invigorating spleen to remove dampness, stomach invigorating, moistening lung, repose the effects such as, Dietotherapy health effect is protruded.
The present invention is for the solution technical scheme that is used of above-mentioned technical problem：
A kind of cucumber buckwheat custard, it is characterised in that be made up of the raw material of following weight portion：
80~150 parts of cucumber, 80~150 parts of shelled buckwheat, 30~80 parts of brown rice, 10~30 parts of green vegetables, appropriate amount of water, Korean ginseng
5~9 parts, 2~4 parts of frangipanis, 2~3 parts of Common Sage Herb, 2~5 parts of pomegranate leaf, 1~3 part of gamboge pericarp, 1~2 part of agar, malt
7~15 parts of sugar alcohol, 5~8 parts of wolfberry fruit powder；
The preparation method of described cucumber buckwheat custard, comprises the following steps：
(1) ripe cucumber, is selected, removal of impurities, clear water is cleaned and stripping and slicing, is put into boiling water and boils 30~50 minutes, be polished into slurry,
Infusion is heated with slow fire again, being stirred continuously makes to be heated evenly, until soluble solid takes the dish out of the pot when reaching 55~70%, obtains Huang
Melon slurry is standby；
(2) shelled buckwheat, is chosen, slow fire is fried to ripe perfume (or spice), and 6 are soaked in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
~9 hours, then boiling 25~45 minutes under 100~110 DEG C of steam, plus suitable quantity of water were polished into slurry in beater, filtering,
Decontamination obtains shelled buckwheat mud；
(3) after, brown rice is eluriated totally, defibrination after the immersion 6~10 hours of 20~30 DEG C of water temperature is heated to 90~100 DEG C
Persistently boil afterwards 6~10 minutes, obtain rice paste；
(4), by green vegetables removal of impurities, rinsed well with water, plus 2~3 times of water are beaten, and are then filtered, and obtain vegetable juice；
(5), will mix after Korean ginseng, frangipanis, Common Sage Herb, pomegranate leaf, the cleaning of gamboge pericarp, plus 6~10 times of water normal temperature
Immersion 5~10 hours, then 60~70 DEG C of heating of keeping temperature are decocted 1~2 hour, and filtering obtains nutrient solution；
(6) agar, is broken into fritter, plus 15~after 20 times of water soak 4~6 hours, being heated to 85~95 DEG C makes its molten
Change, the removal of impurity is gone in filtering, standby；
(7), paste the cucumber slurry obtained by step (1), the shelled buckwheat mud obtained by step (2), the rice obtained by step (3),
The nutrient solution obtained by vegetable juice, step (5) obtained by step (4) and the agar mixing obtained by step (6), addition maltitol,
Wolfberry fruit powder and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is simultaneously stirred continuously, until soluble solid reaches
Taken the dish out of the pot during to 80~90%, obtained final product.
Compared with prior art, the beneficial effects of the present invention are：
The present invention breaches traditional custard food taste, is eaten by the way that the nutritional ingredients such as cucumber, shelled buckwheat, green vegetables are incorporated into custard
It is central, while adding the health care beneficiating ingredients such as Korean ginseng, wolfberry fruit powder, the nutritive value of combination food is improve, it is rich in egg
White matter and carbohydrate and various trace elements and amino acid, its rich in taste, the delicate fragrance of food are good to eat, it is easy to which digestion is inhaled
Receive, have invigorating spleen to remove dampness, stomach invigorating, moistening lung, the effects such as repose, with preferable Dietotherapy health effect.
Specific embodiment
With reference to specific embodiment, the invention will be further described.
Embodiment 1：
A kind of cucumber buckwheat custard, it is characterised in that be made up of the raw material of following weight portion：
80 parts of cucumber, 80 parts of shelled buckwheat, 30 parts of brown rice, 10 parts of green vegetables, appropriate amount of water, 5 parts of Korean ginseng, 2 parts of frangipanis, lichee
2 parts of grass, 2 parts of pomegranate leaf, 1 part of gamboge pericarp, 1 part of agar, 7 parts of maltitol, 5 parts of wolfberry fruit powder；
The preparation method of described cucumber buckwheat custard, comprises the following steps：
(1) ripe cucumber, is selected, removal of impurities, clear water is cleaned and stripping and slicing, is put into boiling water and boils 30 minutes, be polished into slurry, then use
Slow fire heats infusion, and being stirred continuously makes to be heated evenly, until soluble solid takes the dish out of the pot when reaching 55~70%, obtains cucumber slurry
It is standby；
(2) shelled buckwheat, is chosen, slow fire is fried to ripe perfume (or spice), and 6 are soaked in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
Hour, then boiling 45 minutes under 100~110 DEG C of steam, plus suitable quantity of water are polished into slurry in beater, filter, decontamination
Obtain shelled buckwheat mud；
(3) after, brown rice is eluriated totally, defibrination after the immersion 6 hours of 20~30 DEG C of water temperature is held after being heated to 90~100 DEG C
It is continuous to boil 10 minutes, obtain rice paste；
(4), by green vegetables removal of impurities, rinsed well with water, plus 2 times of water are beaten, and are then filtered, and obtain vegetable juice；
(5), will mix after Korean ginseng, frangipanis, Common Sage Herb, pomegranate leaf, the cleaning of gamboge pericarp, plus 6 times of water soak at room temperature
10 hours, then 60~70 DEG C of heating of keeping temperature were decocted 1 hour, and filtering obtains nutrient solution；
(6) agar, is broken into fritter, plus 15~after 20 times of water soak 4 hours, being heated to 85~95 DEG C dissolves it,
The removal of impurity is gone in filtering, standby；
(7), paste the cucumber slurry obtained by step (1), the shelled buckwheat mud obtained by step (2), the rice obtained by step (3),
The nutrient solution obtained by vegetable juice, step (5) obtained by step (4) and the agar mixing obtained by step (6), addition maltitol,
Wolfberry fruit powder and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is simultaneously stirred continuously, until soluble solid reaches
Taken the dish out of the pot during to 80~90%, obtained final product.
Embodiment 2：
A kind of cucumber buckwheat custard, it is characterised in that be made up of the raw material of following weight portion：
150 parts of cucumber, 150 parts of shelled buckwheat, 80 parts of brown rice, 30 parts of green vegetables, appropriate amount of water, 9 parts of Korean ginseng, 4 parts of frangipanis, litchi
3 parts of branch grass, 5 parts of pomegranate leaf, 3 parts of gamboge pericarp, 2 parts of agar, 15 parts of maltitol, 8 parts of wolfberry fruit powder；
The preparation method of described cucumber buckwheat custard, comprises the following steps：
(1) ripe cucumber, is selected, removal of impurities, clear water is cleaned and stripping and slicing, is put into boiling water and boils 50 minutes, be polished into slurry, then use
Slow fire heats infusion, and being stirred continuously makes to be heated evenly, until soluble solid takes the dish out of the pot when reaching 55~70%, obtains cucumber slurry
It is standby；
(2) shelled buckwheat, is chosen, slow fire is fried to ripe perfume (or spice), and 9 are soaked in the sodium bicarbonate aqueous solution that mass concentration is 0.1%
Hour, then boiling 25 minutes under 100~110 DEG C of steam, plus suitable quantity of water are polished into slurry in beater, filter, decontamination
Obtain shelled buckwheat mud；
(3) after, brown rice is eluriated totally, defibrination after the immersion 10 hours of 20~30 DEG C of water temperature is held after being heated to 90~100 DEG C
It is continuous to boil 6 minutes, obtain rice paste；
(4), by green vegetables removal of impurities, rinsed well with water, plus 3 times of water are beaten, and are then filtered, and obtain vegetable juice；
(5), will mix after Korean ginseng, frangipanis, Common Sage Herb, pomegranate leaf, the cleaning of gamboge pericarp, plus 10 times of water soak at room temperature
5 hours, then 60~70 DEG C of heating of keeping temperature were decocted 2 hours, and filtering obtains nutrient solution；
(6) agar, is broken into fritter, plus 15~after 20 times of water soak 6 hours, being heated to 85~95 DEG C dissolves it,
The removal of impurity is gone in filtering, standby；
(7), paste the cucumber slurry obtained by step (1), the shelled buckwheat mud obtained by step (2), the rice obtained by step (3),
The nutrient solution obtained by vegetable juice, step (5) obtained by step (4) and the agar mixing obtained by step (6), addition maltitol,
Wolfberry fruit powder and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is simultaneously stirred continuously, until soluble solid reaches
Taken the dish out of the pot during to 80~90%, obtained final product.
The embodiment of the present invention eats central by the way that the nutritional ingredients such as cucumber, shelled buckwheat, green vegetables are incorporated into custard, while adding high
The health care beneficiating ingredient such as beautiful ginseng, wolfberry fruit powder, improves the nutritive value of combination food, it is rich in protein and carbohydrate
And various trace elements and amino acid, its rich in taste, the delicate fragrance of food is good to eat, it is easy to digest and assimilate, and has invigorating spleen to remove dampness, is good for
Stomach, moistening lung, the effects such as repose, Dietotherapy health effect is protruded.
Claims (1)
1. a kind of cucumber buckwheat custard, it is characterised in that be made up of the raw material of following weight portion：
80~150 parts of cucumber, 80~150 parts of shelled buckwheat, 30~80 parts of brown rice, 10~30 parts of green vegetables, appropriate amount of water, Korean ginseng 5~9
Part, 2~4 parts of frangipanis, 2~3 parts of Common Sage Herb, 2~5 parts of pomegranate leaf, 1~3 part of gamboge pericarp, 1~2 part of agar, maltitol 7
~15 parts, 5~8 parts of wolfberry fruit powder；
The preparation method of described cucumber buckwheat custard, comprises the following steps：
(1) ripe cucumber, is selected, removal of impurities, clear water is cleaned and stripping and slicing, is put into boiling water and boils 30~50 minutes, be polished into slurry, then use
Slow fire heats infusion, and being stirred continuously makes to be heated evenly, until soluble solid takes the dish out of the pot when reaching 55~70%, obtains cucumber slurry
It is standby；
(2) shelled buckwheat, is chosen, slow fire is fried to ripe perfume (or spice), 6~9 is soaked in the sodium bicarbonate aqueous solution that mass concentration is 0.1% small
When, then boiling 25~45 minutes under 100~110 DEG C of steam, plus suitable quantity of water are polished into slurry in beater, filtering, impurity elimination
Matter obtains shelled buckwheat mud；
(3) after, brown rice is eluriated totally, defibrination after the immersion 6~10 hours of 20~30 DEG C of water temperature is held after being heated to 90~100 DEG C
It is continuous to boil 6~10 minutes, obtain rice paste；
(4), by green vegetables removal of impurities, rinsed well with water, plus 2~3 times of water are beaten, and are then filtered, and obtain vegetable juice；
(5), will mix after Korean ginseng, frangipanis, Common Sage Herb, pomegranate leaf, the cleaning of gamboge pericarp, plus 6~10 times of water soak at room temperature 5
~10 hours, then 60~70 DEG C of heating of keeping temperature were decocted 1~2 hour, and filtering obtains nutrient solution；
(6) agar, is broken into fritter, plus 15~after 20 times of water soak 4~6 hours, being heated to 85~95 DEG C dissolves it, mistake
The removal of impurity is filtered off, it is standby；
(7), by the cucumber slurry obtained by step (1), the shelled buckwheat mud obtained by step (2), the rice paste obtained by step (3), step
(4) nutrient solution obtained by vegetable juice, step (5) obtained by and the agar mixing obtained by step (6), add maltitol, matrimony vine
Powder and suitable quantity of water, stir, and after very hot oven is boiled, slow fire heating infusion is simultaneously stirred continuously, until soluble solid reaches 80
Taken the dish out of the pot when~90%, obtained final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611130178.3A CN106722020A (en) | 2016-12-09 | 2016-12-09 | A kind of cucumber buckwheat custard and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611130178.3A CN106722020A (en) | 2016-12-09 | 2016-12-09 | A kind of cucumber buckwheat custard and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722020A true CN106722020A (en) | 2017-05-31 |
Family
ID=58874878
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611130178.3A Pending CN106722020A (en) | 2016-12-09 | 2016-12-09 | A kind of cucumber buckwheat custard and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106722020A (en) |
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2016
- 2016-12-09 CN CN201611130178.3A patent/CN106722020A/en active Pending
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