CN107348443A - A kind of red bean dried tremella soup dry powder and preparation method thereof - Google Patents
A kind of red bean dried tremella soup dry powder and preparation method thereof Download PDFInfo
- Publication number
- CN107348443A CN107348443A CN201710702968.2A CN201710702968A CN107348443A CN 107348443 A CN107348443 A CN 107348443A CN 201710702968 A CN201710702968 A CN 201710702968A CN 107348443 A CN107348443 A CN 107348443A
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- red bean
- white fungus
- dry powder
- preparation
- dried tremella
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The invention discloses a kind of red bean dried tremella soup dry powder and preparation method thereof.Methods described includes：Obtain pre-processing white fungus after white fungus is cleaned and cleaned；Obtain pre-processing red bean after red bean is cleaned and soaked；White fungus fourth is obtained after being diced to the pretreatment white fungus；White fungus material is obtained after carrying out high temperature steaming to the white fungus fourth；Red bean material is obtained after carrying out boiling water boiling to the pretreatment red bean；First rock sugar is mixed with kudzu-vine root powder, adds after the white fungus material is mixed together with the red bean material and obtains compound；Anxious jelly material is obtained after anxious jelly is carried out to the compound；Finished product is obtained to anxious freeze after material carries out vacuum freeze drying.The red bean dried tremella soup dry powder made using the inventive method farthest remains the nutrition of raw material, and instant is instant to use, and extends the shelf-life, and its is in light weight and beneficial to long-distance transport.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of red bean dried tremella soup dry powder and preparation method thereof.
Background technology
The effect of white fungus is sweet, light, mild-natured, nontoxic, and existing tonifying spleen is whetted the appetite, there is QI invigorating gut purge, nourishing Yin and moistening lung again.
Body immunity can be strengthened, tolerance of the tumor patient to Radiotherapy chemotherapy can be strengthened again.White fungus rich in natural plant colloid,
Additional its has the function that enriching yin, be can be long-term use of good moisturizing food.
Red bean is sweet, mild-natured.Energy invigorating spleen to remove dampness, dissipate blood, removing toxic substances.Containing protein, fat, carbohydrate, phosphorus, calcium, iron, dimension life
The composition such as plain B1.B2, nicotinic acid, saponin.For oedema, tinea pedis；Hypogalactia after delivery, diarrhoea, jaundice or difficult urination；Hemorrhoid, acute appendicitis.
Rock sugar is sweet, mild-natured, enters lung, the spleen channel；There is tonifying middle-Jiao and Qi, and the effect of stomach moistening lung；Rock sugar nourishing Yin and promoting production of body fluid, moistening lung stop
Cough, to xeropulmonary cough, dry cough without phlegm, cough up sputum streaked with blood and have good auxiliary therapeutic action；It is tired for the dryness of the lung, the deficiency syndrome of the lung, chill
Caused cough and asthma, infantile malaria, dysentery with vomiting, aphtha, acute toothache, there is very strong pharmacological action.
Kudzu-vine root powder has antipyretic relieving restlessness, thirsty for dysphoria with smothery sensation the effect of promoting the production of body fluid to quench thirst, drunk, larynx numbness, boil.
The soup product smooth in taste made using white fungus and above-mentioned material, it is strong and brisk in taste, but it is current market sales of with
White fungus is not only seldom for the soup of main raw material(s), and edible inconvenience, generally requires the white fungus that first cleans and be soaked, then coordinate it
Infusion for quite a long time, needs someone to take care of, it is all good otherwise can not to do one bowl of color, smell and taste his auxiliary material in whole process again
Dried tremella soup, it is impossible to adapt to the needs of modern people's fast pace life.
The content of the invention
In view of this, the embodiments of the invention provide a kind of red bean dried tremella soup dry powder and preparation method thereof, main purpose is
A kind of instant and red bean dried tremella soup in good taste are provided.
To reach above-mentioned purpose, invention broadly provides following technical scheme：
On the one hand, the embodiments of the invention provide a kind of preparation method of red bean dried tremella soup dry powder, methods described include with
Lower step：
A, obtain pre-processing white fungus after white fungus being cleaned and cleaned；
B, obtain pre-processing red bean after red bean being cleaned and soaked；
C, white fungus fourth is obtained after being diced to the pretreatment white fungus；
D, white fungus material is obtained after carrying out high temperature steaming to the white fungus fourth；
E, red bean material is obtained after carrying out boiling water boiling to the pretreatment red bean；
F, first rock sugar is mixed with kudzu-vine root powder, adds after the white fungus material is mixed together with the red bean material and mixed
Material；
G, anxious jelly material is obtained after anxious jelly is carried out to the compound；
H, finished product is obtained to anxious freeze after material carries out vacuum freeze drying；
Preferably, the finished product obtains clean finished product after rejecting foreign matter.
Preferably, the weight ratio of the white fungus and the red bean is 40-70：10-25；The rock sugar and institute
The part by weight for stating kudzu-vine root powder is 8-15：0.2-1.
Preferably, the weight ratio of the white fungus and the red bean is 65：15；The rock sugar and the kudzu-vine root powder
Part by weight is 10：0.8.
Preferably, the concrete operations of the step a are：It is raw material from dry tremella, by white fungus after being soaked with clear water
Debris extract after, cleaned up repeatedly by high pressure bubble washer standby；The concrete operations of the step b are：From dry
Red bean is raw material, is cleaned up, and it is standby to soak 1-2 hours with clear water.
Preferably, the concrete operations of the step c are：Institute is made with special cut type machine-cut in the white fungus cleaned up
Pre-set dimension；The concrete operations of the step d are：By the white fungus fourth be put into temperature be steam 0.5 in 90-105 DEG C of steam box-
2.5 hour.
Preferably, the concrete operations of the step e are：Pretreatment red bean is put into 95-100 DEG C of boiling water and boils 25-50
Minute.
Preferably, the concrete operations of the step f are：Rock sugar and kudzu-vine root powder are mixed evenly, added described
White fungus material is mixed together with the red bean material and stirs and be heated to 80-90 DEG C, is mixing uniformly to form compound.
Preferably, the concrete operations of the step g are：The compound is spread in aluminium dish, then aluminium dish is sent into temperature
Spend and carry out anxious freeze 3-4 hours for-30 DEG C~-40 DEG C anxious freeze in storehouse so that material center temperature reaches-18 DEG C-20 DEG C；It is described
Step h concrete operations are：The anxious material that freezes is sent into the closed container of vacuum freeze-drying system, at -25 DEG C~-30 DEG C
Under freezing conditions, heat drying 15~20 hours under 0~60Pa vacuum degree condition, and it is no more than product final temperature
50 DEG C, dehydrated because of distillation as finished product.
On the other hand, the embodiments of the invention provide a kind of red bean dried tremella soup dry powder, it is prepared using the above method.
Compared with prior art, the beneficial effects of the invention are as follows：
The of the invention different qualities for being fully directed to different material, carried out respectively using different temperature and times boiling and
Boil, farthest remain the original nutrition of different material, color and luster and mouthfeel, then match somebody with somebody in the conditioning of well-designed dispensing
Under conjunction, substantially increase the mouthfeel of product, handled finally by vacuum freeze drying, not only contribute to the nutrition of retained product into
Part, instant, and can also play a part of greatly prolonging shelf life of products, it is in light weight, beneficial to long-distance transport.
Embodiment
Be further illustrate the present invention to reach the technological means and effect that predetermined goal of the invention is taken, below with compared with
Good embodiment, to embodiment, technical scheme, feature and its effect according to the present patent application, describe in detail as after.Under
State it is bright in multiple embodiments in special characteristic, structure or feature can be combined by any suitable form.
Embodiment 1
A kind of preparation method of red bean dried tremella soup dry powder, comprises the following steps：
A, white fungus pre-processes：It is raw material from dry tremella, after the debris in white fungus is extractd after being soaked with clear water, passes through height
Pressure bubble washer cleans up standby repeatedly；
B, red bean pre-processes：It is raw material from extra dry red wine red bean, cleans up, it is standby to soak 1-2 hours with clear water；
C, cut type：Required size, above-mentioned weight is made with special cut type machine-cut in the white fungus cleaned up
For：White fungus 40kg, red bean 25kg；
D, boiling：White fungus after cut type is put into the steam box that temperature is 90 DEG C and steamed 2.5 hours；
E, red bean is put into 95 DEG C of boiling water and boiled 50 minutes；
F, dispensing is nursed one's health：Rock sugar 8kg, kudzu-vine root powder 0.2kg, which are weighed, by following weight is sufficiently mixed stirring together
It is even；White fungus, red bean and the dispensing conditioning of above-mentioned weight are mixed together again and stir and be heated to 80 DEG C, stirring
Uniformly；
G, disk, anxious jelly are spread：The above-mentioned material to stir is spread in aluminium dish, then the good material of disk will be spread and be sent into temperature
Anxious freeze 4 hours is carried out for -30 DEG C of anxious freeze in storehouse so that material center temperature reaches -18 DEG C；
H, vacuum freeze drying：The anxious material frozen is sent into the closed container of vacuum freeze-drying system, at -25 DEG C
Under freezing conditions, heat drying 20 hours under 0~60Pa vacuum degree condition, and make product final temperature no more than 50
DEG C, dehydrated because of distillation as finished product.
I, sort：After vacuum freeze drying terminates, material is taken out from the closed container of vacuum freeze-drying system, will
The product for having foreign matter weeds out；
J, metal detection：Product is crossed into metal detector (sensitivity iron：1.0mm, non-ferric：1.2mm) detect；
K, first load product with the Double-layer food-grade polybag of clean hygiene, then seal.
Embodiment 2
The present embodiment 2 and the difference of embodiment 1 are：
White fungus, the best weight ratio of red bean be for：White fungus 50kg, red bean 10kg；
A, boiling：White fungus after cut type is put into the steam box that temperature is 100 DEG C and steamed 1.5 hours；
B, red bean is put into 98 DEG C of boiling water and boiled 35 minutes；
C, dispensing is nursed one's health：Rock sugar 10kg, kudzu-vine root powder 0.6kg, which are weighed, by following weight is sufficiently mixed stirring together
It is even；White fungus, red bean and the dispensing conditioning of above-mentioned weight are mixed together again and stir and be heated to 85 DEG C, stirring
Uniformly；
D, disk, anxious jelly are spread：The above-mentioned material to stir is spread in aluminium dish, then the good material of disk will be spread and be sent into temperature
Anxious freeze 3.5 hours is carried out for -35 DEG C of anxious freeze in storehouse so that material center temperature reaches -19 DEG C；
E, vacuum freeze drying：The anxious material frozen is sent into the closed container of vacuum freeze-drying system, at -27 DEG C
Under freezing conditions, heat drying 18 hours under 0~60Pa vacuum degree condition, and make product final temperature no more than 50
DEG C, dehydrated because of distillation as finished product.
Embodiment 3
The present embodiment 3 and the difference of embodiment 1 are：
White fungus, red bean optimum weight part proportioning be for：White fungus 65kg, red bean 15kg；
A, boiling：White fungus after cut type is put into the steam box that temperature is 105 DEG C and steamed 0.5 hour；
B, red bean is put into 100 DEG C of boiling water and boiled 25 minutes；
C, dispensing is nursed one's health：Rock sugar 10kg, kudzu-vine root powder 0.8kg, which are weighed, by following weight is sufficiently mixed stirring together
It is even；White fungus, red bean and the dispensing conditioning of above-mentioned weight are mixed together again and stir and be heated to 90 DEG C, stirring
Uniformly；
D, disk, anxious jelly are spread：The above-mentioned material to stir is spread in aluminium dish, then the good material of disk will be spread and be sent into temperature
Anxious freeze 3 hours is carried out for -40 DEG C of anxious freeze in storehouse so that material center temperature reaches -20 DEG C；
E, vacuum freeze drying：The anxious material frozen is sent into the closed container of vacuum freeze-drying system, at -30 DEG C
Under freezing conditions, heat drying 20 hours under 0~60Pa vacuum degree condition, and make product final temperature no more than 50
DEG C, dehydrated because of distillation as finished product.
Disclosed above is only the embodiment of the present invention, but protection scope of the present invention is not limited thereto, and is appointed
What those familiar with the art the invention discloses technical scope in, change or replacement can be readily occurred in, all should
It is included within the scope of the present invention.Therefore, protection scope of the present invention should using above-mentioned scope of the claims as
It is accurate.
Claims (10)
1. a kind of preparation method of red bean dried tremella soup dry powder, it is characterised in that the described method comprises the following steps：
A, obtain pre-processing white fungus after white fungus being cleaned and cleaned；
B, obtain pre-processing red bean after red bean being cleaned and soaked；
C, white fungus fourth is obtained after being diced to the pretreatment white fungus；
D, white fungus material is obtained after carrying out high temperature steaming to the white fungus fourth；
E, red bean material is obtained after carrying out boiling water boiling to the pretreatment red bean；
F, first rock sugar is mixed with kudzu-vine root powder, adds after the white fungus material is mixed together with the red bean material and mixed
Material；
G, anxious jelly material is obtained after anxious jelly is carried out to the compound；
H, finished product is obtained to anxious freeze after material carries out vacuum freeze drying.
2. the preparation method of a kind of red bean dried tremella soup dry powder according to claim 1, it is characterised in that the finished product passes through
Clean finished product is obtained after rejecting foreign matter.
3. the preparation method of a kind of red bean dried tremella soup dry powder according to claim 1, it is characterised in that the white fungus and institute
The weight ratio for stating red bean is 40-70：10-25；The rock sugar and the part by weight of the kudzu-vine root powder are 8-15：0.2-1.
4. the preparation method of a kind of red bean dried tremella soup dry powder according to claim 3, it is characterised in that the white fungus and institute
The weight ratio for stating red bean is 65：15；The rock sugar and the part by weight of the kudzu-vine root powder are 10：0.8.
5. the preparation method of a kind of red bean dried tremella soup dry powder according to claim 1, it is characterised in that the step a's
Concrete operations are：It is raw material from dry tremella, after the debris in white fungus is extractd after being soaked with clear water, passes through high pressure bubbling -cleaning
Machine cleans up standby repeatedly；The concrete operations of the step b are：It is raw material from extra dry red wine red bean, cleans up, soaked with clear water
Bubble is standby to 2 times of weight.
6. the preparation method of a kind of red bean dried tremella soup dry powder according to claim 1, it is characterised in that the step c's
Concrete operations are：Institute's pre-set dimension is made with special cut type machine-cut in the white fungus cleaned up；The concrete operations of the step d
For：The white fungus fourth is put into the steam box that temperature is 90-105 DEG C and steamed 0.5-2.5 hours.
7. the preparation method of a kind of red bean dried tremella soup dry powder according to claim 1, it is characterised in that the step e's
Concrete operations are：Pretreatment red bean is put into 95-100 DEG C of boiling water and boils 25-50 minutes.
8. the preparation method of a kind of red bean dried tremella soup dry powder according to claim 1, it is characterised in that the step f's
Concrete operations are：Rock sugar and kudzu-vine root powder are mixed evenly, the white fungus material is added and is mixed together with the red bean material and stirred
Mix uniformly and be heated to 80-90 DEG C, be mixing uniformly to form compound.
A kind of 9. preparation method of red bean white fungus powder according to claim 1, it is characterised in that the tool of the step g
Gymnastics conduct：The compound is spread in aluminium dish, then it is that progress is anxious in -30 DEG C~-40 DEG C anxious jelly storehouses that aluminium dish is sent into temperature
Freeze 3-4 hours so that material center temperature reaches-18 DEG C-20 DEG C；The concrete operations of the step h are：Anxious freeze is expected
It is sent into the closed container of vacuum freeze-drying system, under -25 DEG C~-30 DEG C freezing conditions, in 0~60Pa vacuum bar
Heat drying 15~20 hours under part, and product final temperature is no more than 50 DEG C, dehydrated because of distillation as finished product.
10. a kind of red bean dried tremella soup dry powder, it is characterised in that the red bean white fungus powder is using any one of claim 1-9
Described method is prepared.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710702968.2A CN107348443A (en) | 2017-08-16 | 2017-08-16 | A kind of red bean dried tremella soup dry powder and preparation method thereof |
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| CN201710702968.2A CN107348443A (en) | 2017-08-16 | 2017-08-16 | A kind of red bean dried tremella soup dry powder and preparation method thereof |
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| CN107348443A true CN107348443A (en) | 2017-11-17 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110604291A (en) * | 2019-10-18 | 2019-12-24 | 深圳市北鼎科技有限公司 | Convenient and quick-cooking tremella soup base and preparation method thereof |
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| CN1985648A (en) * | 2005-12-23 | 2007-06-27 | 天津中英纳米科技发展有限公司 | Red bean-tremella custard and its making process |
| CN103027217A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Red bean-choko soup and making method thereof |
| CN103039982A (en) * | 2012-12-29 | 2013-04-17 | 罗永祺 | Small red bean and white fungus soup and preparation method thereof |
| CN103919198A (en) * | 2013-10-20 | 2014-07-16 | 钟祥兴利食品有限公司 | Making method of edible fungus soup |
| CN105433366A (en) * | 2015-11-10 | 2016-03-30 | 谢勇 | Ready-to-eat white fungus soup and preparation method thereof |
| CN105533722A (en) * | 2016-03-05 | 2016-05-04 | 徐曼丽 | Red bean and Tremella fuciformis containing lactation promoting porridge and preparation and edible methods thereof |
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2017
- 2017-08-16 CN CN201710702968.2A patent/CN107348443A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1985648A (en) * | 2005-12-23 | 2007-06-27 | 天津中英纳米科技发展有限公司 | Red bean-tremella custard and its making process |
| CN103027217A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Red bean-choko soup and making method thereof |
| CN103039982A (en) * | 2012-12-29 | 2013-04-17 | 罗永祺 | Small red bean and white fungus soup and preparation method thereof |
| CN103919198A (en) * | 2013-10-20 | 2014-07-16 | 钟祥兴利食品有限公司 | Making method of edible fungus soup |
| CN105433366A (en) * | 2015-11-10 | 2016-03-30 | 谢勇 | Ready-to-eat white fungus soup and preparation method thereof |
| CN105533722A (en) * | 2016-03-05 | 2016-05-04 | 徐曼丽 | Red bean and Tremella fuciformis containing lactation promoting porridge and preparation and edible methods thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110604291A (en) * | 2019-10-18 | 2019-12-24 | 深圳市北鼎科技有限公司 | Convenient and quick-cooking tremella soup base and preparation method thereof |
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Application publication date: 20171117 |