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Barley-tea-fragrance flavor broad bean and preparing method thereof

A technology of tea fragrance and broad beans, applied in the field of food processing, to achieve the effect of easy processing, simple processing and convenient eating

Inactive Publication Date: 2015-07-08
王龙云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many eating methods of common broad beans, such as boiling, frying, frying, and peeling off the seed coat after soaking to make stir-fry or soup; but these eating methods cannot meet people's growing needs. and improving, the demand for snack foods is growing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A barley tea-flavored broad bean, made from the following raw materials (catties):

[0016] Barley grass powder 30, broad bean 300, red hair grass 3, fat grass 2, mangosteen flower 4, chicken feet ginseng 2, rice wine 40, tribute vegetable 25, maltodextrin 18, hemp oil 12, kiwi fruit juice 60, honey 30, Nutritional additives 10;

[0017] The nutritional additive is made of the following raw materials by weight (catties): 50 enoki mushrooms, 6 camellia powder, 8 cheese powder, 5 cucumber seed powder, 5 dragon tooth lily powder, 6 grape seed powder, 4 maca powder, stevia Sugar 10, jujube vinegar 18, carrageenan 4, walnut oil 4;

[0018] The preparation method of described nutrient additive is: a, remove root and aging part of Flammulina velutipes, put into the water that contains 2% citric acid and soak for 15 minutes, pull out and drain and freeze-dry, put into jujube vinegar and infiltrate for 30 minutes Minutes, steam the vinegar juice at 60°C to dry, grind the gl...

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Abstract

A barley-tea-fragrance flavor broad bean and a preparing method thereof are disclosed. The flavor broad bean is prepared from following raw materials by weight: 28-30 parts of barley grass powder, 280-300 parts of broad bean, 2-3 parts of nakedflower murdannia herb, 1-3 parts of urophyllous anotis herb, 2-4 parts of grosvenor momordica flower, 1-2 parts of angelica citriodora, 30-40 parts of rice wine, 23-25 parts of mountain jelly vegetable, 16-18 parts of maltodextrin, 8-12 parts of hemp seed oil, 40-60 parts of Kiwi berry juice, 20-30 parts of honey and 8-11 parts of a nutrition additive. The flavor broad bean is fresh, green, rich in fragrance, crisp, appetizing, rich in dietary fiber and capable of promoting gastrointestinal digestion, and has fresh and elegant barley grass fragrance and tea fragrance. By synergistic effects with the traditional Chinese medicine components, the flavor broad bean is capable of reducing lipid, slimming and building body. The flavor broad bean is simple in process, easy in operation, convenient to eat and suitable for eating by different people groups.

Description

technical field [0001] The invention relates to broad beans with barley tea flavor and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Broad beans are beans that people often eat in daily life. Broad beans contain important components such as calcium, zinc, manganese, and phospholipids that regulate the brain and nervous tissue of broad beans. There are many eating methods of common broad beans, such as boiling, frying, frying, and peeling off the seed coat for cooking or soup after soaking; but these eating methods cannot meet people's growing needs. And improve, the demand for leisure food is increasing. In order to comply with the development trend of this leisure. The invention provides a leisure-flavor broad bean product which is convenient, quick, rich in taste, nutritious and healthy, and has broad market prospects. Contents of the invention [0003] The object of the present invention is to provide...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/30A23L11/00
Inventor 王龙云
Owner 王龙云
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