Pumpkin-chestnut soup and production method thereof

A production method and technology of chestnut soup are applied in the functions of food ingredients, food ingredients containing natural extracts, food science and other directions, which can solve the problems of single nutrient composition and taste, heavy taste of soup, etc., and achieve improved nutritional value and easy digestion. The effect of absorption, good diet and health care effect

Inactive Publication Date: 2016-12-21
谢长青
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the improvement of living standards, people pay more and more attention to healthy diet. They should grasp the principle of balanced nutrition, choose foods that are easy to digest and absorb, high in fiber,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A pumpkin and chestnut soup is characterized in that it is made from the following raw materials by weight:

[0021] 80 parts of pumpkin, 80 parts of chestnut kernel, 30 parts of corn, 10 parts of sweet pepper, appropriate amount of water, 5 parts of wolfberry, 2 parts of chamomile, 2 parts of evening primrose, 2 parts of sweet potato leaves, 1 part of orange peel, 1 part of agar, 7 parts fructose syrup, 5 parts bee pollen;

[0022] The preparation method of described pumpkin chestnut soup, comprises the following steps:

[0023] (1) Choose a mature pumpkin, remove impurities, wash with water and cut into pieces, put it in boiling water for 30 minutes, grind it into a slurry, then heat it with a slow fire and cook it, stirring constantly to make the heat even, until the soluble solids reach 55~ When 70% is out of the pan, get the pumpkin pulp for later use;

[0024] (2) Choose chestnut kernels, stir-fry until fragrant, soak in 0.1% sodium bicarbonate aqueous solution ...

Embodiment 2

[0031] A pumpkin and chestnut soup is characterized in that it is made from the following raw materials by weight:

[0032] 150 parts of pumpkin, 150 parts of chestnut kernel, 80 parts of corn, 30 parts of sweet pepper, appropriate amount of water, 9 parts of wolfberry, 4 parts of chamomile, 3 parts of evening primrose, 5 parts of sweet potato leaves, 3 parts of orange peel, 2 parts of agar, 15 parts fructose syrup, 8 parts bee pollen;

[0033] The preparation method of described pumpkin chestnut soup, comprises the following steps:

[0034] (1) Choose mature pumpkin, remove impurities, wash with water and cut into pieces, put it in boiling water for 50 minutes, grind it into a slurry, then heat it with a slow fire and cook it, stirring constantly to make the heat even, until the soluble solids reach 55~ When 70% is out of the pan, get the pumpkin pulp for later use;

[0035] (2) Choose chestnut kernels, stir-fry until fragrant, soak in 0.1% sodium bicarbonate aqueous soluti...

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PUM

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Abstract

The invention discloses a pumpkin-chestnut soup, which is prepared from the following raw materials: pumpkin, chestnut kernel, corn, sweet pepper, water, Chinese wolfberry, chamomilia, oenothera biennis l, sweet potato leaf, orange peel, agar, fructose syrup, and bee pollen powder. The production method comprises: (1) preparing a pumpkin slurry; (2) preparing a chestnut slurry; (3) preparing a corn paste; (4) preparing a vegetable juice; (5) preparing a nutrition liquid; (6) soaking agar, and heating to achieve a melting state so as to be spare; and (7) mixing the materials obtained in the above steps, adding fructose syrup, bee pollen powder and a proper amount of water, boiling with strong fire, decocting with slow fire, and discharging out of the pot after the soluble solid achieves 80-90% so as to obtain the pumpkin-chestnut soup. According to the present invention, the pumpkin, the chestnut kernel, the sweet pepper and other nutrition components are introduced into the soup while the Chinese wolfberry, the bee pollen powder and other health and beneficial components are added, such that the pumpkin-chestnut soup has advantages of nutritive value improving, rich, delicious and fragrant taste, and good dietary therapy and health effect.

Description

technical field [0001] The invention belongs to the field of food and processing, and relates to a pumpkin and chestnut soup and a preparation method thereof. Background technique [0002] Soup is a traditional food in my country and is popular in most parts of the country. Soup is a kind of viscous thick soup, which is mainly composed of meat, vegetables and thickened soup. It can also be made into noodle soup by adding noodles. There are also sweets such as bean paste and sugar. Due to the use of a large amount of thickening and condiments to enhance the flavor, the ingredients are almost all meat, which has a heavy taste and high calories. [0003] With the improvement of living standards, people pay more and more attention to healthy diet. They should grasp the principle of balanced nutrition, choose foods that are easy to digest and absorb, high in fiber, low in fat and low in sugar, and should not eat greasy and irritating foods. However, the traditional soup has a h...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L21/15A23L33/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/31A23V2200/314A23V2200/32A23V2250/21A23V2250/5024A23V2250/606A23V2250/61
Inventor 谢长青
Owner 谢长青
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