CN110800808A - Preparation method of coconut milk for refreshing and cooling - Google Patents
Preparation method of coconut milk for refreshing and cooling Download PDFInfo
- Publication number
- 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
- Authority
- CN
- China
- Prior art keywords
- coconut milk
- sago
- fruits
- erythritol
- fruit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Classifications
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Cereal-Derived Products (AREA)
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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911029394.2A CN110800808A (en) | 2019-10-28 | 2019-10-28 | Preparation method of coconut milk for refreshing and cooling |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911029394.2A CN110800808A (en) | 2019-10-28 | 2019-10-28 | Preparation method of coconut milk for refreshing and cooling |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110800808A true CN110800808A (en) | 2020-02-18 |
Family
ID=69489290
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911029394.2A Pending CN110800808A (en) | 2019-10-28 | 2019-10-28 | Preparation method of coconut milk for refreshing and cooling |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110800808A (en) |
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 |
|---|
| 潘道东: "《功能性食品添加剂》", 31 January 2006, 中国轻工业出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103976283A (en) | Bovine bone flavor glutinous rice porridge and preparation method thereof | |
| CN102172292A (en) | Tangor snow pear compound beverage and preparation method thereof | |
| CN103815258A (en) | Health-care glutinous rice powder and preparation method thereof | |
| CN103976233B (en) | A kind of health care congee and preparation method thereof | |
| KR101761518B1 (en) | dried Sweet potato cretins manufacturing Method | |
| CN106616109A (en) | Preparation method for ganoderma lucidum beverage | |
| CN104082512A (en) | Tea-scented red bean and preparation method thereof | |
| CN105248816A (en) | Health care preserved fruit and preparation method of health care preserved fruit | |
| CN103932291B (en) | One is rich in ascorbic sesame paste and preparation method thereof | |
| CN110800808A (en) | Preparation method of coconut milk for refreshing and cooling | |
| CN104286667A (en) | Nutritious and health-care blood-nourishment blood-activating rice and preparation method thereof | |
| CN108464432A (en) | A kind of preserved rice noodles production method | |
| CN104026519A (en) | Potato food as well as preparation method thereof | |
| KR20170058902A (en) | Method of manufacturing the fruit jam using the Acer mono syrup | |
| CN103798394B (en) | A kind of anticancer tune blood soya-bean milk and preparation method thereof | |
| CN106666563A (en) | Plum pickled product and method for pickling same | |
| CN106616169B (en) | Preparation method of tremella primary pulp and product prepared by tremella primary pulp | |
| CN110916025A (en) | Sea-buckthorn compound fruit juice beverage and preparation method thereof | |
| CN104397549A (en) | Heat clearing and toxicity removing type health-care dandelion porridge and preparation method thereof | |
| CN104757486A (en) | Heat-clearing and fire-downbearing apricot kernel pickled parsley and preparation method thereof | |
| CN109998069A (en) | A kind of greasy pork ribs soup material of strengthening the spleen and stomach solution and preparation method thereof | |
| KR101812048B1 (en) | Manufacturing method of radish juice meju and manufacturing method of fermented sauce using the same | |
| CN104305343A (en) | Dried wheat-flavored silver fish with pickled peppers and preparation method thereof | |
| CN103478372A (en) | Coffee beverage and preparation method thereof | |
| CN104207262B (en) | Mung bean sprouts lotus delicate fragrance beverage made of fruits or vegetables and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200218 |
|
| RJ01 | Rejection of invention patent application after publication |