Onion Pumpkin Drink

A pumpkin and onion technology, applied in the field of beverages, can solve problems such as inconvenient consumption, and achieve the effect of maintaining nutritional components and functions, and powerful nutritional functions

Inactive Publication Date: 2016-08-24
韩茹茹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Has been inconvenient to eat due to the peculiar smell of onions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] Raw materials: light cream 100kg, pumpkin 500kg, onion 200kg, cream cheese 50kg, peanut 30kg, sugar 30kg, salt 5kg, defatted beef bone broth 500kg, stabilizer 2kg;

[0020] The stabilizer is prepared by mixing glyceryl monostearate, guar gum, and carrageenan in proportion; the mass ratio of the three is: 3 parts of glyceryl monostearate, 2 parts of guar gum, and 1 part of carrageenan.

[0021] The specific preparation method is as follows:

[0022] 1) Dice the pumpkin and onion for later use;

[0023] 2) Put the onion pieces into the deodorizing solution for deodorization and soak for 1 hour, then remove them, and then rinse them with clean water; the deodorizing solution is an aqueous solution containing 0.5% citric acid and 0.3% sodium chloride;

[0024] 3) Put the pumpkin and onion into the pot, add 3 times the amount of water, steam until cooked, and simmer for 10-20 minutes;

[0025] 4) Stir-fry the peanuts until they are fragrant. After cooling, add 2 times the ...

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Abstract

The invention relates to a drink, in particular to an onion pumpkin drink. Its raw materials and mass parts are: 100 parts of light cream, 500 parts of pumpkin, 200 parts of onion, 50 parts of cream cheese, 30 parts of peanut, 30 parts of sugar, 5 parts of salt, 500 parts of beef bone broth, and 2 parts of stabilizer; The stabilizer is made by mixing glyceryl monostearate, guar gum, and carrageenan in a ratio of 3:2:1; the beef bone soup is prepared by cooking fresh beef bones with water in a pressure cooker, and the beef bones and water The mass ratio is 1:20; the gained beef bone soup must remove grease. The onion and pumpkin drink prepared by the method of the present invention integrates the nutrition of pumpkin and onion, and adds beef bone soup, which has strong nutritional function. Bad smell.

Description

technical field [0001] The invention relates to a drink, in particular to an onion pumpkin drink. Background technique [0002] Pumpkin is an excellent source of B-carotene, an antioxidant substance that can help people maintain sharp thinking ability, and the mineral zinc rich in pumpkin seeds is also an important substance to promote brain function. The beneficial ingredients in pumpkin to the human body include: polysaccharides, amino acids, active protein carotenoids and various trace elements. Pumpkin contains vitamins and pectin. Pectin has good adsorption properties, can bind and eliminate bacterial toxins and other harmful substances in the body, such as lead, mercury and radioactive elements in heavy metals, and can play a detoxification role. The pectin contained in pumpkin can also protect the mucous membrane of the gastric mucosa from rough food stimulation, promote ulcer healing, and is suitable for people with stomach problems. The ingredients contained in pu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/02A23L33/00
Inventor 韩茹茹
Owner 韩茹茹
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