CN110800808A - Preparation method of coconut milk for refreshing and cooling - Google Patents
Preparation method of coconut milk for refreshing and cooling Download PDFInfo
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- CN110800808A CN110800808A CN201911029394.2A CN201911029394A CN110800808A CN 110800808 A CN110800808 A CN 110800808A CN 201911029394 A CN201911029394 A CN 201911029394A CN 110800808 A CN110800808 A CN 110800808A
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- coconut milk
- sago
- fruits
- erythritol
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
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Abstract
The invention discloses a preparation method of coconut milk for clearing and nourishing the cool, which comprises the following steps: preparing raw materials: red bean, sago, taro, fermented glutinous rice, raisin, fruit, erythritol and coconut milk, wherein the components in parts by weight are as follows: 2-4% of red bean, 2-4% of sago, 5-7% of taro, 0.4-0.8% of fermented glutinous rice, 0.3-0.5% of raisin, 5-7% of fruit, 0.7-0.9% of erythritol and the balance of coconut milk; raw material treatment: soaking red beans and sago in different containers, and washing taro, raisin and fruits with flowing water; peeling and dicing: peeling the cleaned taros and fruits, and dicing the fruits; the invention has the beneficial effects that: the erythritol replaces white granulated sugar or rock sugar, can obviously reduce the heat, can improve the flavor of the coconut milk cooling product and prolong the storage time, and the diabetic can not increase the blood sugar by eating the coconut milk cooling product; the addition of the fermented glutinous rice is beneficial to increasing the effects of tonifying spleen and kidney, nourishing heart and enriching blood of the coconut milk for clearing and nourishing the cool, and further improving the food therapy effect of the coconut milk for clearing and nourishing the cool.
Description
Technical Field
The invention belongs to the technical field of coconut milk cooling and particularly relates to a preparation method of coconut milk cooling.
Background
The refreshing and cool-keeping effects are already achieved for thousands of years; the wonderful clause of 'picking and picking the fine joss on the coconut tree and holding a bowl of white jade fragrance' is the best explanation; the most common summer-heat relieving sweets are formed by matching various kinds of nutritious coarse cereals such as mung beans, red beans, taros and the like with fresh and mellow coconut meat and coconut milk.
Rock sugar or white granulated sugar is usually used in the existing preparation of coconut milk refreshing and cooling, and when a diabetic eats the coconut milk refreshing and cooling containing the rock sugar or the white granulated sugar, the hidden danger of blood sugar rising exists; the existing coconut milk has the defects of invigorating spleen and tonifying kidney.
Disclosure of Invention
The invention aims to provide a preparation method of coconut milk refreshing and cooling, which aims to solve the problem that rock sugar or white granulated sugar is commonly used in coconut milk refreshing and cooling preparation provided by the background technology, and when a diabetic eats the coconut milk refreshing and cooling containing the rock sugar or the white granulated sugar, the hidden danger of blood sugar rising exists; the existing coconut milk cooling and refreshing has the problem of deficiency in the aspects of invigorating spleen and tonifying kidney.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of coconut milk for refreshing and cooling comprises the following steps:
the method comprises the following steps: preparing raw materials: red bean, sago, taro, fermented glutinous rice, raisin, fruit, erythritol and coconut milk, wherein the components in parts by weight are as follows: 2-4% of red bean, 2-4% of sago, 5-7% of taro, 0.4-0.8% of fermented glutinous rice, 0.3-0.5% of raisin, 5-7% of fruit, 0.7-0.9% of erythritol and the balance of coconut milk;
step two: raw material treatment: soaking red beans and sago in different containers, and washing taro, raisin and fruits with flowing water;
step three: peeling and dicing: peeling the cleaned taros and fruits, and dicing the fruits;
step four: and (3) cooking: steaming the cleaned taros, and cutting into blocks; placing red beans and sago in different steam boilers for cooking;
step five: mixing and boiling: placing the cooked red beans and sago in a stockpot, and adding clear water, fermented glutinous rice and erythritol for cooking;
step six: and (3) finished product: and D, putting the mixed materials decocted in the fifth step into a container filled with coconut milk, adding diced fruit particles, diced taros and dried glucoses.
As a preferable technical scheme of the invention, the fruit is one or more of apple, watermelon, banana, dragon fruit and mango.
In the third step, the washed taro and fruit are dried, and the moisture content after drying is less than 8%.
In the fourth step, the red beans and the sago are placed in different steam boilers to be steamed, and the red beans and the sago are steamed to be eight minutes of cooked degree.
In the fifth step, the cooked red beans and sago are placed in a stockpot, and clear water, fermented glutinous rice and erythritol are added to be cooked for 10-20min at 90-100 ℃.
As a preferable technical scheme of the invention, the boiled mixed material needs to be cooled to normal temperature.
As a preferred technical scheme of the invention, the coconut milk is prepared by juicing coconut meat and coconut water.
Compared with the prior art, the invention has the beneficial effects that:
(1) the erythritol replaces white granulated sugar or rock sugar, can obviously reduce the heat, can improve the flavor of the coconut milk cooling product and prolong the storage time, and the diabetic can not increase the blood sugar by eating the coconut milk cooling product;
(2) the addition of the fermented glutinous rice is beneficial to increasing the effects of tonifying spleen and kidney, nourishing heart and enriching blood of the coconut milk for clearing and nourishing the cool, and further improving the food therapy effect of the coconut milk for clearing and nourishing the cool.
Drawings
FIG. 1 is a flow chart of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Referring to fig. 1, the present invention provides a technical solution: a preparation method of coconut milk for refreshing and cooling comprises the following steps:
the method comprises the following steps: preparing raw materials: red bean, sago, taro, fermented glutinous rice, raisin, fruit, erythritol and coconut milk, wherein the components in parts by weight are as follows: 2% of red bean, 2% of sago, 5% of taro, 0.4% of fermented glutinous rice, 0.3% of raisin, 5% of fruit, 0.7% of erythritol and the balance of coconut milk; the coconut milk is prepared by squeezing coconut meat and coconut water;
step two: raw material treatment: soaking red beans and sago in different containers, and washing taro, raisin and fruits with flowing water; the fruit is one or more of apple, watermelon, banana, dragon fruit and mango; drying the cleaned taros and fruits, wherein the water content of the dried taros and fruits is less than 8%;
step three: peeling and dicing: peeling the cleaned taros and fruits, and dicing the fruits;
step four: and (3) cooking: steaming the cleaned taros, and cutting into blocks; placing red beans and sago in different steam boilers, and steaming to be eight-min cooked;
step five: mixing and boiling: placing the cooked red beans and sago in a stockpot, adding clear water, fermented glutinous rice and erythritol, and decocting at 90-100 deg.C for 10-20min, wherein the mixture is cooled to normal temperature;
step six: and (3) finished product: and D, putting the mixed materials which are boiled in the step five and cooled to the normal temperature into a container filled with coconut milk, adding diced fruit particles, cut taros and dried glucose.
Example 2
Referring to fig. 1, the present invention provides a technical solution: a preparation method of coconut milk for refreshing and cooling comprises the following steps:
the method comprises the following steps: preparing raw materials: red bean, sago, taro, fermented glutinous rice, raisin, fruit, erythritol and coconut milk, wherein the components in parts by weight are as follows: 3% of red bean, 3% of sago, 6% of taro, 0.6% of fermented glutinous rice, 0.4% of raisin, 6% of fruit, 0.8% of erythritol and the balance of coconut milk; the coconut milk is prepared by squeezing coconut meat and coconut water;
step two: raw material treatment: soaking red beans and sago in different containers, and washing taro, raisin and fruits with flowing water; the fruit is one or more of apple, watermelon, banana, dragon fruit and mango; drying the cleaned taros and fruits, wherein the water content of the dried taros and fruits is less than 8%;
step three: peeling and dicing: peeling the cleaned taros and fruits, and dicing the fruits;
step four: and (3) cooking: steaming the cleaned taros, and cutting into blocks; placing red beans and sago in different steam boilers, and steaming to be eight-min cooked;
step five: mixing and boiling: placing the cooked red beans and sago in a stockpot, adding clear water, fermented glutinous rice and erythritol, and decocting at 90-100 deg.C for 10-20min, wherein the mixture is cooled to normal temperature;
step six: and (3) finished product: and D, putting the mixed materials which are boiled in the step five and cooled to the normal temperature into a container filled with coconut milk, adding diced fruit particles, cut taros and dried glucose.
Example 3
Referring to fig. 1, the present invention provides a technical solution: a preparation method of coconut milk for refreshing and cooling comprises the following steps:
the method comprises the following steps: preparing raw materials: red bean, sago, taro, fermented glutinous rice, raisin, fruit, erythritol and coconut milk, wherein the components in parts by weight are as follows: 4% of red beans, 4% of sago, 7% of taro, 0.8% of fermented glutinous rice, 0.5% of raisin, 7% of fruits, 0.9% of erythritol and the balance of coconut milk; the coconut milk is prepared by squeezing coconut meat and coconut water;
step two: raw material treatment: soaking red beans and sago in different containers, and washing taro, raisin and fruits with flowing water; the fruit is one or more of apple, watermelon, banana, dragon fruit and mango; drying the cleaned taros and fruits, wherein the water content of the dried taros and fruits is less than 8%;
step three: peeling and dicing: peeling the cleaned taros and fruits, and dicing the fruits;
step four: and (3) cooking: steaming the cleaned taros, and cutting into blocks; placing red beans and sago in different steam boilers, and steaming to be eight-min cooked;
step five: mixing and boiling: placing the cooked red beans and sago in a stockpot, adding clear water, fermented glutinous rice and erythritol, and decocting at 90-100 deg.C for 10-20min, wherein the mixture is cooled to normal temperature;
step six: and (3) finished product: and D, putting the mixed materials which are boiled in the step five and cooled to the normal temperature into a container filled with coconut milk, adding diced fruit particles, cut taros and dried glucose.
Raw material proportioning table under different embodiments
Example 1 | Example 2 | Example 3 | |
Red bean | 2% | 3% | 4% |
Sago rice | 2% | 3% | 4% |
Taro (fructus Colocasiae Esculentae) | 5% | 6% | 7% |
Fermented glutinous rice | 0.4% | 0.6% | 0.8% |
Raisin | 0.3% | 0.4% | 0.5% |
Fruit | 5% | 6% | 7% |
Erythritol and its preparation method | 0.7% | 0.8% | 0.9% |
Coconut milk | Balance of | Balance of | Balance of |
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. A preparation method of coconut milk for refreshing and cooling is characterized by comprising the following steps: the manufacturing method comprises the following steps:
the method comprises the following steps: preparing raw materials: red bean, sago, taro, fermented glutinous rice, raisin, fruit, erythritol and coconut milk, wherein the components in parts by weight are as follows: 2-4% of red bean, 2-4% of sago, 5-7% of taro, 0.4-0.8% of fermented glutinous rice, 0.3-0.5% of raisin, 5-7% of fruit, 0.7-0.9% of erythritol and the balance of coconut milk;
step two: raw material treatment: soaking red beans and sago in different containers, and washing taro, raisin and fruits with flowing water;
step three: peeling and dicing: peeling the cleaned taros and fruits, and dicing the fruits;
step four: and (3) cooking: steaming the cleaned taros, and cutting into blocks; placing red beans and sago in different steam boilers for cooking;
step five: mixing and boiling: placing the cooked red beans and sago in a stockpot, and adding clear water, fermented glutinous rice and erythritol for cooking;
step six: and (3) finished product: and D, putting the mixed materials decocted in the fifth step into a container filled with coconut milk, adding diced fruit particles, diced taros and dried glucoses.
2. The method for making the coconut milk cool soup according to claim 1, which is characterized in that: the fruit is one or more of apple, watermelon, banana, dragon fruit and mango.
3. The method for making the coconut milk cool soup according to claim 1, which is characterized in that: and in the third step, the cleaned taros and fruits are dried, and the water content after drying is less than 8%.
4. The method for making the coconut milk cool soup according to claim 1, which is characterized in that: in the fourth step, the red beans and the sago are placed in different steam boilers to be steamed and cooked until the red beans and the sago are eight times cooked.
5. The method for making the coconut milk cool soup according to claim 1, which is characterized in that: and in the fifth step, the steamed red beans and sago are placed in a stockpot, and clear water, fermented glutinous rice and erythritol are added to be decocted for 10-20min at 90-100 ℃.
6. The manufacturing method of coconut milk cool soup according to claim 5, characterized in that: the boiled mixed material needs to be cooled to normal temperature.
7. The method for making the coconut milk cool soup according to claim 1, which is characterized in that: the coconut milk is prepared by squeezing coconut meat and coconut water.
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CN201911029394.2A CN110800808A (en) | 2019-10-28 | 2019-10-28 | Preparation method of coconut milk for refreshing and cooling |
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CN201911029394.2A CN110800808A (en) | 2019-10-28 | 2019-10-28 | Preparation method of coconut milk for refreshing and cooling |
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Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105054022A (en) * | 2015-08-08 | 2015-11-18 | 蚌埠市老顽童食品厂 | Fermented glutinous rice porridge for breakfast |
CN106172811A (en) * | 2016-06-30 | 2016-12-07 | 广西下火堂甜品管理有限公司 | A kind of Coconut milk qibuliang |
CN108308498A (en) * | 2018-02-08 | 2018-07-24 | 海南中椰科技有限公司 | Qibuliang solid beverage and preparation method thereof |
CN108925971A (en) * | 2017-05-27 | 2018-12-04 | 刘高锋 | A kind of preparation method of fruit bean jelly |
-
2019
- 2019-10-28 CN CN201911029394.2A patent/CN110800808A/en active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105054022A (en) * | 2015-08-08 | 2015-11-18 | 蚌埠市老顽童食品厂 | Fermented glutinous rice porridge for breakfast |
CN106172811A (en) * | 2016-06-30 | 2016-12-07 | 广西下火堂甜品管理有限公司 | A kind of Coconut milk qibuliang |
CN108925971A (en) * | 2017-05-27 | 2018-12-04 | 刘高锋 | A kind of preparation method of fruit bean jelly |
CN108308498A (en) * | 2018-02-08 | 2018-07-24 | 海南中椰科技有限公司 | Qibuliang solid beverage and preparation method thereof |
Non-Patent Citations (1)
Title |
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Application publication date: 20200218 |
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