CN109730285A - A kind of tremella lotus seed soup and preparation method thereof - Google Patents
A kind of tremella lotus seed soup and preparation method thereof Download PDFInfo
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- CN109730285A CN109730285A CN201910225767.7A CN201910225767A CN109730285A CN 109730285 A CN109730285 A CN 109730285A CN 201910225767 A CN201910225767 A CN 201910225767A CN 109730285 A CN109730285 A CN 109730285A
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- tremella
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Abstract
The invention discloses a kind of tremella lotus seed soups, are made by the raw material that following weight matches, dry tremella 1.1-1.4g, lotus seeds 3-5g, red date powder 1.2-2.5g, syrup 180-200ml, each component content of syrup are as follows: Sucralose 0.032-0.041g, glycyrrhizin 0.0008-0.0012g, stevioside 0.0004-0.0006g, xylitol 0.036-0.078g, mannitol 0.009-0.012g, antierythrite 0.09-0.12g, salt 0.08-0.14g and suitable quantity of water.The production method of the tremella lotus seed soup, including (1) prepare each component raw material；(2) red date powder and various syrup ingredients is added by formula, heating dissolves each ingredient, homogeneous；(3) dry tremella is immersed in 1h in 40 DEG C of warm water；Lotus seeds are immersed in 30min in 40 DEG C of syrup；(4) pretreated lotus seeds and tremella are fitted into cup, add 200ml syrup, gland；(5) the good tremella lotus seed soup that will fill cup, which is placed in high-pressure sterilizing pot, sterilizes.Tremella lotus seed soup low sugar of the invention can be suitble to diabetes consumer；Its manufacturing condition, it is ensured that the conditions such as nutrition, mouthfeel, appearance of lotus seeds and tremella.
Description
Technical field
The present invention relates to field of food, specially a kind of tremella lotus seed soup and preparation method thereof.
Background technique
Tremella lotus seed soup is a kind of chinese tradition famous cake, and custard is dense sweet, the dense sweet cunning of mouthfeel, tasty, has yin-nourishing
Moistening lung, promote the production of body fluid whole intestines the benefits of, have the function of moistening lung nourishing the stomach, beautifying face and moistering lotion.Its traditional way is first to use lotus seeds, tremella respectively
Clear water is soaked, and picks up；Lotus seeds, tremella are put into pot again, clear water is added to hot plate in right amount；After tremella, lotus seeds are ripe, rock sugar tune is added
Taste.
With China's rapid development of economy, rhythm of life is accelerated, and the demand of people life style variation is all kinds of to facilitate food
Product come into being, and domestic market instant rice porridge occurs White fungus broth product for 2016 based on mixed congee, but sugared part content is high, produces
Measure it is small, not on a large scale.With the improvement of living standards, market needs natural, health upgrading substitute products.Currently, commercially available
Tremella lotus seed soup is all added with rock sugar or white granulated sugar, hinders the edible of diabetes consumer, meanwhile, tremella and lotus seeds proportion are not
Rationally, tremella content is more, and lotus seeds content is few, nutritional imbalance.
Summary of the invention
The present invention aiming at the problems existing in the prior art, using lotus seeds and tremella as primary raw material, provides a kind of suitable sugar
Urinate sick consumer, low sugar, stomach invigorating, the lotus tremella custard new product that nutrition mouthfeel is all good, instant.
A kind of tremella lotus seed soup of the invention, every part of tremella lotus seed soup are made by the raw material that following weight matches, dry tremella
1.1-1.4g, lotus seeds 3-5g, red date powder 1.2-2.5g, syrup 180-200ml, each component content of syrup are as follows: Sucralose
0.032-0.041g, glycyrrhizin 0.0008-0.0012g, stevioside 0.0004-0.0006g, xylitol 0.036-0.078g,
Mannitol 0.009-0.012g, antierythrite 0.09-0.12g, salt 0.08-0.14g and suitable quantity of water.
Preferably, every part of tremella lotus seed soup is made by the raw material that following weight matches, 1.3 g of dry tremella, 4.2 g of lotus seeds,
1.876 g of red date powder, 195 ml of syrup, each component content of syrup are as follows: 0.038 g of Sucralose, glycyrrhizin 0.0009
G, 0.0005 g of stevioside, xylitol 0.052 g, mannitol 0.0098g, antierythrite 0.105 g, salt 0.11g, surplus
Water.
The present invention also provides the production method of the tremella lotus seed soup, it is former to include the following steps: that (1) prepares each component
Material；(2) syrup is deployed, and red date powder and various syrup ingredients is added by formula, heating dissolves each ingredient, homogeneous；(3) former
Material pretreatment: dry tremella being immersed in 40 DEG C of warm water, impregnates 1h；Lotus seeds are immersed in 40 DEG C of syrup, are impregnated
30min；(4) pretreated lotus seeds and tremella are fitted into cup, add 200ml syrup, gland；(5) the good tremella lotus of cup will be filled
Sub- custard is placed in sterilizing in high-pressure sterilizing pot, and temperature is 115 DEG C -125 DEG C, and the time is 25min-30 min.
Compared with prior art, beneficial effects of the present invention are as follows:
(1) optimal lotus seeds and tremella proportion are mixed, its nutrition more diversity, reasonability, balance are made；
(2) suitable syrup formula guarantee product low sugar is provided to be suitble to diabetes consumer, while not influencing mouthfeel；
(3) pure natural red date powder is added, fragrance is increased, nutrition is richer；
(4) curing that suitable manufacturing condition guarantees lotus seeds, tremella is provided, while not influencing its nutrition, mouthfeel and appearance；
(5) reasonable sterilization parameter is provided, product quality within the shelf-life can be made stable and its nutritional ingredient.
Specific embodiment
The embodiment of the present invention is described in detail below, so that advantages and features of the invention can be easier to by ability
Field technique personnel understanding, so as to make a clearer definition of the protection scope of the present invention.
A kind of tremella lotus seed soup is made, 1.3 g of dry tremella, 4.2 g of lotus seeds, red date powder by the raw material that following weight matches
1.876 g, 195 ml of syrup, each component content of syrup are as follows: 0.038 g of Sucralose, 0.0009 g of glycyrrhizin, stevia rebaudianum
0.0005 g of sugar, xylitol 0.052 g, mannitol 0.0098g, antierythrite 0.105 g, salt 0.11g, excess water.
The production method of the tremella lotus seed soup includes the following steps: that (1) prepares each component raw material；(2) syrup is deployed,
Red date powder and various syrup ingredients is added by formula, heating dissolves each ingredient, homogeneous；(3) pretreatment of raw material: by dry silver
Ear is immersed in 40 DEG C of warm water, impregnates 1h；Lotus seeds are immersed in 40 DEG C of syrup, impregnate 30min；It (4) will be pretreated
Lotus seeds and tremella are fitted into cup, add 200ml syrup, gland；(5) cup will be filled good tremella lotus seed soup is placed in high-pressure sterilizing pot
Sterilizing, temperature are 121 DEG C, and the time is 25min-30 min.
The sugared part such as sucrose, white granulated sugar is added in existing sweets in order to overcome, the deficiency that diabetes consumer cannot eat,
Xylitol, mannitol etc. are added in the syrup of object of the present invention.Xylitol and mannitol etc. are all low calorie sweetener, nutrition
Replenishers are the sugar substitutes for being well suited for the trophism of patients with diabetes mellitus；Pure natural red date powder is added, is increased fragrant
Gas, nutrition are richer；The curing temperature of the pretreatment of lotus seeds and tremella, lotus seeds and tremella and time difference, develop optimal
The technological process of production makes to retain its nutrition.
Tremella lotus seed soup low sugar of the invention can be suitble to diabetes consumer；Its manufacturing condition, it is ensured that lotus
The conditions such as nutrition, mouthfeel, the appearance of son and tremella.
Claims (3)
1. a kind of tremella lotus seed soup, it is characterised in that: every part of tremella lotus seed soup is made by the raw material that following weight matches, dry tremella
1.1-1.4g, lotus seeds 3-5g, red date powder 1.2-2.5g, syrup 180-200ml, each component content of syrup are as follows: Sucralose
0.032-0.041g, glycyrrhizin 0.0008-0.0012g, stevioside 0.0004-0.0006g, xylitol 0.036-0.078g,
Mannitol 0.009-0.012g, antierythrite 0.09-0.12g, salt 0.08-0.14g and suitable quantity of water.
2. a kind of tremella lotus seed soup as described in claim 1, it is characterised in that: every part of tremella lotus seed soup is matched by following weight
Raw material be made, 1.3 g of dry tremella, 4.2 g of lotus seeds, 1.876 g of red date powder, 195 ml of syrup, each component content of syrup
Are as follows: 0.038 g of Sucralose, 0.0009 g of glycyrrhizin, 0.0005 g of stevioside, 0.052 g of xylitol, mannitol
0.0098g, antierythrite 0.105 g, salt 0.11g, excess water.
3. a kind of production method of tremella lotus seed soup as claimed in claim 1 or 2, it is characterised in that include the following steps:
(1) prepare each component raw material；(2) syrup is deployed, and red date powder and various syrup ingredients is added by formula, heating makes each ingredient
Dissolution, homogeneous；
(3) pretreatment of raw material: dry tremella being immersed in 40 DEG C of warm water, impregnates 1h；Lotus seeds are immersed in 40 DEG C of syrup,
Impregnate 30min；
(4) pretreated lotus seeds and tremella are fitted into cup, add 200ml syrup, gland；
(5) the good tremella lotus seed soup that will fill cup, which is placed in high-pressure sterilizing pot, sterilizes, and temperature is 121 DEG C, time 25min-30
min。
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910225767.7A CN109730285A (en) | 2019-03-25 | 2019-03-25 | A kind of tremella lotus seed soup and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910225767.7A CN109730285A (en) | 2019-03-25 | 2019-03-25 | A kind of tremella lotus seed soup and preparation method thereof |
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| CN109730285A true CN109730285A (en) | 2019-05-10 |
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Citations (6)
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|---|---|---|---|---|
| CN1961758A (en) * | 2006-12-06 | 2007-05-16 | 杜建 | Method for preparing white fungus beverage |
| CN103404842A (en) * | 2013-07-29 | 2013-11-27 | 福建永生活力生物工程有限公司 | Fast white fungus combination and preparation method thereof |
| CN104305388A (en) * | 2014-10-09 | 2015-01-28 | 福建乐隆隆食品科技有限公司 | Tremella and lily lotus seed soup and preparation method thereof |
| CN106107948A (en) * | 2016-06-30 | 2016-11-16 | 余林岚 | A kind of processing method of Tremella lotus Fructus Jujubae health tin |
| CN107173793A (en) * | 2017-06-06 | 2017-09-19 | 马培永 | A kind of peach gum white fungus health-preserving porridge and preparation method thereof |
| CN107668623A (en) * | 2017-09-28 | 2018-02-09 | 福建省兴辉食品有限公司 | Lotus tremella soup and its manufacture craft |
-
2019
- 2019-03-25 CN CN201910225767.7A patent/CN109730285A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1961758A (en) * | 2006-12-06 | 2007-05-16 | 杜建 | Method for preparing white fungus beverage |
| CN103404842A (en) * | 2013-07-29 | 2013-11-27 | 福建永生活力生物工程有限公司 | Fast white fungus combination and preparation method thereof |
| CN104305388A (en) * | 2014-10-09 | 2015-01-28 | 福建乐隆隆食品科技有限公司 | Tremella and lily lotus seed soup and preparation method thereof |
| CN106107948A (en) * | 2016-06-30 | 2016-11-16 | 余林岚 | A kind of processing method of Tremella lotus Fructus Jujubae health tin |
| CN107173793A (en) * | 2017-06-06 | 2017-09-19 | 马培永 | A kind of peach gum white fungus health-preserving porridge and preparation method thereof |
| CN107668623A (en) * | 2017-09-28 | 2018-02-09 | 福建省兴辉食品有限公司 | Lotus tremella soup and its manufacture craft |
Non-Patent Citations (1)
| Title |
|---|
| 肖荣: "《营养医学与食品卫生学》", 31 July 2003, 中国协和医科大学出版社 * |
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Application publication date: 20190510 |