Lotus root lotus seed soup and production method thereof

A technology for lotus root lotus seeds and lotus seeds is applied in the field of lotus root lotus seed soup and its production, which can solve the problems of single nutrient composition and taste, heavy taste of soup, and achieve the effects of improving nutritional value, being easy to digest and absorb, and having rich taste.

Inactive Publication Date: 2017-01-18
陆月霞
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AI-Extracted 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, ...
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Method used

The embodiment of the present invention introduces nutritional components such as lotus root, lotus seeds, thorn vegetables into the middle of soup, and adds health-care beneficial components such as Korean ginseng and lettuce powder simultaneously, improves the nutritional value of combined food, makes it rich Containing ...
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Abstract

The invention discloses lotus root lotus seed soup which is prepared from the following raw materials: lotus root, lotus seeds, glutinous millet, cephalanoplos segetum, water, Korean ginseng, Chinese rose, desmodium styracifolium, perilla leaf, globeamaranth, agar, high fructose corn syrup and raw rapeseed powder; a production method includes the following steps: (1) preparing lotus root pulp; (2), preparing lotus seed paste; (3), preparing glutinous millet paste; (4), preparing vegetable juice; (5), preparing a nutrient solution; (6), soaking the agar, heating to dissolve for standby use; (7), mixing the lotus root pulp, the lotus seed paste, the glutinous millet paste, the vegetable juice and the dissolved agar prepared by the step (1),(2),(3),(4),(5)and (6), adding the high fructose corn syrup, the raw rapeseed powder and the proper amount of water, boiling with high temperature fire, decocting with slow fire until the content of soluble solids reaches 80-90%, and taking the lotus root lotus seed soup out of a pot. The lotus root, the lotus seeds, the cephalanoplos segetum and other nutrients are introduced into the lotus root lotus seed soup, the Korean ginseng, the raw rapeseed powder and other health beneficial ingredients are added, the nutritional value is enhanced, and the lotus root lotus seed soup is rich in taste, is delicious and fragrant to eat, and has good health care effect.

Application Domain

Sugar food ingredientsNatural extract food ingredients +1

Technology Topic

Nutrient contentAgar +10

Examples

  • Experimental program(2)

Example Embodiment

[0019] Example 1:
[0020] A lotus root and lotus seed soup, which is characterized in that it is made of the following raw materials by weight:
[0021] 80 parts of lotus root, 80 parts of lotus seeds, 30 parts of glutinous millet, 10 parts of squirrel, appropriate amount of water, 5 parts of Korean ginseng, 2 parts of Chinese rose, 2 parts of Desmodium spp, 2 parts of Perilla leaves, 1 part of Amaranth, 1 part agar, 7 parts fructose syrup, 5 parts lettuce seed powder;
[0022] The method for making lotus root and lotus seed soup includes the following steps:
[0023] (1) Select the mature lotus root, remove impurities, wash with clean water and cut into pieces, put it in boiling water for 30 minutes, grind into a slurry, and then boil with slow heat, stirring constantly to heat evenly, until the soluble solids reach 55~ 70% out of the pot, get lotus root pulp for later use;
[0024] (2) Select lotus seeds, stir-fry until fragrant, soak them in a 0.1% sodium bicarbonate aqueous solution with a mass concentration of 0.1% for 6 hours, then steam at 100~110℃ for 45 minutes, add appropriate amount of water and grind in a beating machine. Pulp, filter and remove impurities to obtain lotus seed slurry;
[0025] (3) After washing the glutinous millet, soak the glutinous millet for 6 hours at a water temperature of 20-30°C, then grind it, heat it to 90-100°C and continue to cook for 10 minutes to obtain rice paste;
[0026] (4) Remove impurity from the thorn vegetables, rinse with water, add twice the water for beating, and then filter to obtain vegetable juice;
[0027] (5) Wash and mix Korean ginseng, rose flowers, Lysimachia sylvestris, perilla leaves, and amaranth, add 6 times water to room temperature and soak for 10 hours, then keep the temperature at 60~70℃, heat and cook for 1 hour, filter, Get nutrient solution
[0028] (6) Crush the agar into small pieces, add 15-20 times of water to soak for 4 hours, heat to 85-95℃ to melt, filter to remove impurities, and set aside;
[0029] (7) Combine the lotus root slurry obtained in step (1), the lotus seed slurry obtained in step (2), the rice paste obtained in step (3), the vegetable juice obtained in step (4), the nutrient solution obtained in step (5), and Mix the agar obtained in step (6), add fructose syrup, lettuce seed powder, and appropriate amount of water, and stir evenly. After the fire is boiled, slowly heat and boil and stir continuously until the soluble solid content reaches 80-90%. Pot, ready to go.

Example Embodiment

[0030] Example 2:
[0031] A lotus root and lotus seed soup, which is characterized in that it is made of the following raw materials by weight:
[0032] 150 parts of lotus root, 150 parts of lotus seeds, 80 parts of glutinous millet, 30 parts of squirrel, appropriate amount of water, 9 parts of Korean ginseng, 4 parts of Chinese rose, 3 parts of Desmodium vulgare, 5 parts of Perilla leaves, 3 parts of Amaranth, 2 parts agar, 15 parts fructose syrup, 8 parts lettuce seed powder;
[0033] The method for making lotus root and lotus seed soup includes the following steps:
[0034] (1) Select the mature lotus root, remove impurities, wash with clean water and cut into pieces, put it in boiling water for 50 minutes, grind into a slurry, and then boil with slow heat, stirring constantly to heat evenly, until the soluble solid content reaches 55~ 70% out of the pot, get lotus root pulp for later use;
[0035] (2) Select lotus seeds, stir-fry them until fragrant, soak them in a 0.1% sodium bicarbonate aqueous solution with a mass concentration of 0.1% for 9 hours, then steam them under steam at 100~110℃ for 25 minutes, add appropriate amount of water and polish them in a beating machine. Pulp, filter and remove impurities to obtain lotus seed slurry;
[0036] (3) After washing the glutinous millet, soak the glutinous millet for 10 hours at a water temperature of 20-30°C, then grind it, heat it to 90-100°C and continue cooking for 6 minutes to obtain rice paste;
[0037] (4) Remove impurity from the thorny vegetables, rinse with water, add 3 times the water for beating, and then filter to obtain vegetable juice;
[0038] (5) Wash and mix Korean ginseng, rose flowers, Lysimachia vulgaris, perilla leaves, and Amaranth, add 10 times the water at room temperature for 5 hours, then keep the temperature at 60~70℃, heat and cook for 2 hours, filter, Get nutrient solution
[0039] (6) Crush the agar into small pieces, add 15-20 times water to soak for 6 hours, heat to 85-95℃ to melt, filter to remove impurities, and set aside;
[0040] (7) Combine the lotus root slurry obtained in step (1), the lotus seed slurry obtained in step (2), the rice paste obtained in step (3), the vegetable juice obtained in step (4), the nutrient solution obtained in step (5), and Mix the agar obtained in step (6), add fructose syrup, lettuce seed powder, and appropriate amount of water, and stir evenly. After the fire is boiled, slowly heat and boil and stir continuously until the soluble solid content reaches 80-90%. Pot, ready to go.
[0041] In the embodiment of the present invention, the nutrient ingredients such as lotus root, lotus seeds, and thornsweed are introduced into the soup, while the healthy and beneficial ingredients such as Korean ginseng and lettuce seed powder are added to improve the nutritional value of the combined food and make it rich in protein and Carbohydrates and various trace elements and amino acids have a rich taste, delicious food, easy to digest and absorb, and have the effects of invigorating the spleen and dampness, invigorating the stomach, moisturizing the lungs, and nourishing the mind. The dietary health effect is outstanding.

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