Thick soup containing sweet fruit of Syzygium jambos (L.) Alston and chestnut kernels and preparation method of thick soup containing sweet fruit of Syzygium jambos (L.) Alston and chestnut kernels

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 heavy soup taste, single nutrient composition and taste, and achieve easy digestion and absorption, and improve nutrition. Value, effect of good diet and health care effect

Inactive Publication Date: 2017-01-11
陈桂杰
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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 sweet rose apple and chestnut soup is characterized in that it is made from the following raw materials in parts by weight:

[0021] 80 parts of sweet rose apple, 80 parts of chestnut kernel, 30 parts of indica rice, 10 parts of celery, appropriate amount of water, 5 parts of palm ginseng, 2 parts of chrysanthemum, 2 parts of rejuvenation grass, 2 parts of jujube leaf, 1 part of carnation, 1 part of agar, maltose 7 parts alcohol, 5 parts black soybean powder;

[0022] The preparation method of described sweet rose apple and chestnut soup, comprises the following steps:

[0023] (1) Select ripe sweet rose apples, remove impurities, wash with water and cut into pieces, boil in boiling water for 30 minutes, grind into a slurry, then heat and cook with a slow fire, stirring continuously to heat evenly, until the soluble solids reach When it is 55-70%, it is out of the pot, and the sweet apple juice is obtained for later use;

[0024] (2) Choose chestnut kernels, stir-fr...

Embodiment 2

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

[0032] 150 parts of sweet rose peach, 150 parts of chestnut kernel, 80 parts of indica rice, 30 parts of celery, appropriate amount of water, 9 parts of palm ginseng, 4 parts of chrysanthemum, 3 parts of rejuvenation grass, 5 parts of jujube leaves, 3 parts of pink, 2 parts of agar, maltose 15 parts alcohol, 8 parts black soybean powder;

[0033] The preparation method of described sweet rose apple and chestnut soup, comprises the following steps:

[0034] (1) Select ripe sweet rose apples, remove impurities, wash with water and cut into pieces, boil in boiling water for 50 minutes, grind into a slurry, then heat and cook with a slow fire, stirring continuously to heat evenly until the soluble solids reach When it is 55-70%, it is out of the pot, and the sweet apple juice is obtained for later use;

[0035] (2) Choose chestnut kernels, stir-f...

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PUM

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Abstract

The invention discloses thick soup containing sweet fruit of Syzygium jambos (L.) Alston and chestnut kernels. The thick soup is prepared from the sweet fruit of Syzygium jambos (L.) Alston, the chestnut kernels, Fructus Oryzae Sativae, celery, water, Tuber Gymnadeniae, Flos Chrysanthemi, Wedelia chinensis (Osbeck.) Merr., ziziphus jujube leaf, pink, agar, maltitol and black soybean meal. A preparation method of the thick soup includes the steps of (1), preparing pulp of the sweet fruit of Syzygium jambos (L.) Alston; (2), preparing paste of the chestnut kernels; (3), preparing Fructus Oryzae Sativae paste; (4), preparing vegetable juice; (5), preparing nutrition liquid; (6) soaking the agar and heating until the agar dissolves for standby use; (7), mixing materials obtained in the above steps, adding the maltitol, the black soybean meal and an appropriate quantity of water, boiling on a high fire, decocting on a slow fire until soluble solids reach 80-90% and taking the soluble solids out of a pot so as to obtain the thick soup. The thick soup has the advantages that by introducing the nutritional ingredients such as the sweet fruit of Syzygium jambos (L.) Alston, the chestnut kernels and the celery and adding the health-care beneficial ingredients such as the Tuber Gymnadeniae and the black soybean meal, the thick soup is higher in nutritive value, rich in taste, full of aroma and delicious and has good dietary therapy and health care effects.

Description

technical field [0001] The invention belongs to the field of food and processing, and relates to sweet rose apple 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 ...

Claims

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Application Information

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IPC IPC(8): A23L23/00A23L19/00A23L25/00A23L7/10A23L11/00A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/32A23V2200/314A23V2250/21
Inventor 陈桂杰
Owner 陈桂杰
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