Preparation method for set-style yogurt cool soup

A kind of old yogurt, clearing and nourishing cooling technology, applied in milk preparations, dairy products, applications, etc., can solve the problems of undiscovered old yogurt clearing, long processing time, large space occupation, etc., to increase appetite, lubricate the intestines, The effect of reducing fat

Inactive Publication Date: 2013-02-20
海南椰乡村实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are many kinds of food materials for refreshing and cooling, and the processing takes a long time. The equipment used for mass production is large and takes up a lot of space.
[0005] No relevant reports have been found on the preparation of old yoghurt for cooling

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (One portion) The content of each component is: mung bean 3g, red bean 4g, taro 13g, sweet corn 8g, macaroni 2g, shell powder 2g, wax gourd barley 10g, barley 5g, sago 2g, raisin 4g, roasted peanut 4g , wolfberry 4g, longan meat 4g, old yogurt 110g, purified water 25g.

[0022] The preparation method of old yoghurt clearing and cooling, comprises the following steps:

[0023] (1) Soak the mung beans in warm water for 20 minutes, remove the mung beans, add water and cook in a rice cooker for 20 minutes, it is advisable to open the beans, remove and add 10% sugar water, stir well, and set aside;

[0024] (2) Soak the red beans in warm water for 50 minutes, remove them and put them in a pressure cooker, add water and cook on high heat, change to medium heat and cook for 5 minutes, turn off the heat, let off the gas and cool down naturally, remove and add 10% sugar water, stir well, wait use;

[0025] (3) Soak barley in warm water for 30 minutes, take it out and put it in...

Embodiment 2

[0034] (One portion) The content of each component is: mung bean 4g, red bean 6g, taro 15g, sweet corn 10g, macaroni 3g, shell powder 3g, winter melon barley 12g, barley 7g, sago 3g, raisins 6g, roasted peanuts 6g , wolfberry 6g, longan meat 6g, old yogurt 130g, purified water 30g.

[0035] The preparation method of old yoghurt clearing and cooling, comprises the following steps:

[0036] (1) Soak the mung beans in warm water for 30 minutes, remove the mung beans, add water and cook in a rice cooker for 20-25 minutes, it is advisable to open the beans, remove and add 10% sugar water, stir well, and set aside;

[0037] (2) Soak the red beans in warm water for 60 minutes, take them out and put them in a pressure cooker, change the high heat to medium heat and cook for another 6 minutes, turn off the heat, let off the gas and cool down naturally, take out and add 10% sugar water, stir evenly, and set aside ;

[0038] (3) Soak barley in warm water for 35 minutes, take it out and...

Embodiment 3

[0047] The content of each component is: mung bean 3.5g, red bean 5g, taro 14g, sweet corn 9g, macaroni 2.5g, shell powder 2.5g, wax gourd barley 11g, barley 6g, sago 2.5g, raisins 5g, roasted peanuts 5g , wolfberry 5g, longan meat 5g, old yogurt 120g, purified water 27g.

[0048] The preparation method of old yoghurt clearing and cooling, comprises the following steps:

[0049] (1) Soak mung beans in warm water for 25 minutes, remove the mung beans, add water and cook in a rice cooker for 23 minutes, it is advisable to open the beans, remove and add 10% sugar water, stir well, and set aside;

[0050] (2) Soak the red beans in warm water for 55 minutes, take them out and put them in a pressure cooker, change from high heat to medium heat and cook for 5.5 minutes, turn off the heat, let off the gas and cool down naturally, take out and add 10% sugar water, stir evenly, and set aside ;

[0051] (3) Soak barley in warm water for 32 minutes, take it out and put it in a pressure ...

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PUM

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Abstract

The invention discloses a preparation method for a set-style yogurt cool soup. The set-style yogurt cool soup is prepared by food materials of green beans, red kidney beans, taro, sweet corn, macaroni, shell powder, wax gourd seeds, coix seeds, sagos, raisins, baked peanut kernels, fructus lycii, longan pulp, set-style yogurt and purified water. According to the method, the operation is simple, and the food materials have the own fragrance and smell; and the set-style yogurt cool soup is agreeably sweet, smooth and throat-moistening, ice-cold and tasty, capable of enhancing the appetite via the food materials with various colours, rich in multivitamins, and mild in nature, as well as has multiple effects of decreasing internal heat and relieving summer heat, clearing away the heat and toxic materials, lubricating intestinal tracts, tonifying spleen, tonifying lung, reducing fats, and performing facial care.

Description

technical field [0001] The invention relates to a preparation method of aged yoghurt for clearing and nourishing cold. Background technique [0002] With the improvement of living standards, people are constantly improving their diet structure, while adapting to the tense pace of modern life. Clearing and tonifying cool has a very good effect of invigorating the spleen and replenishing qi. At the same time, it can clear away heat and moisten the lungs. The family soup is suitable for all ages. It is especially suitable for those who are weak and have rising fire. For weakness of the spleen and lung, shortness of breath and palpitations, lack of food and loose stools, asthma and cough due to deficiency, internal heat and quenching thirst. A commonly used qi-invigorating medicine in clinical practice, the function is to invigorate the spleen and lungs, and its effect is similar to that of ginseng but weaker. It is suitable for people with various qi deficiencies. [0003] At...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 赵玉明龚月秋
Owner 海南椰乡村实业有限公司
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