Water chestnut and mung bean syrup and preparation method thereof

A technology of water chestnut, mung bean and sugar water is applied in the direction of confectionery, confectionery industry, food ingredients as taste improver, etc., which can solve the problems of not conforming to people's eating habits in summer, having too many components, and being unable to enjoy sugar water in time, and achieving low cost. , the preparation method is simple, the effect of few types

Inactive Publication Date: 2017-12-01
珠海永青泉商业管理有限公司
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional mung bean syrup generally only contains mung bean and sugar. The amount of mung bean and sugar is randomly adjusted according to personal preferences, and it is required to eat and cook now, which brings inconvenience to modern people who are b

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Horseshoe mung bean syrup: 98g mung beans, 28g water chestnut grains, 50g sliced ​​sugar, 60g white sugar.

[0021] Preparation method: raw material pretreatment: select mung beans, remove moldy or other defective products; wash mung beans with clean water and dry them; peel, clean and dice fresh water chestnuts for later use;

[0022] Pour 98g of the pretreated mung beans into a 1L cold water pot, and cook on high heat for 30 minutes; then turn to low heat, add 28g of water chestnuts, and continue to cook for 5 minutes; pour 50g of sliced ​​sugar and 60g of white sugar into the pot, And keep stirring until the sugar is completely dissolved, that is.

[0023] How to take: Eat hot or after natural cooling, the effect is better when eaten cold.

Embodiment 2

[0025] Horseshoe mung bean syrup: 99g mung beans, 29g water chestnut grains, 50g sliced ​​sugar, 60g white sugar.

[0026] Preparation method: raw material pretreatment: select mung beans, remove moldy or other defective products; wash mung beans with clean water and dry them; peel, clean and dice fresh water chestnuts for later use;

[0027] Pour 99g of the pretreated mung beans into a 1L cold water pot, and cook for 32 minutes on high heat; then turn to low heat, add 29g of water chestnut grains, and continue to cook for 6 minutes; pour 50g of sliced ​​sugar and 60g of white sugar into the pot, And keep stirring until the sugar is completely dissolved, that is.

[0028] How to take: Eat hot or after natural cooling, the effect is better when eaten cold.

Embodiment 3

[0030] Horseshoe mung bean syrup: 100g mung bean, 30g water chestnut grain, 50g tablet sugar, 60g white sugar.

[0031] Preparation method: raw material pretreatment: select mung beans, remove moldy or other defective products; wash mung beans with clean water and dry them; peel, clean and dice fresh water chestnuts for later use;

[0032] Pour 100g of the pretreated mung beans into a 1L pot of cold water, and boil for 35 minutes on high heat; then turn to low heat, add 30g of water chestnuts, and continue to boil for 8 minutes; pour 50g of sliced ​​sugar and 60g of white sugar into the pot, And keep stirring until the sugar is completely dissolved, that is.

[0033] How to take: Eat hot or after natural cooling, the effect is better when eaten cold.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses water chestnut and mung bean syrup. The water chestnut and mung bean syrup consists of the following raw materials of 98-102g of mung beans, 28-32g of water chestnuts and 108-112g of sugar. The raw materials are small in the number of kinds, and simple and easy to obtain; and the water chestnut and mung bean syrup is low in cost, the water chestnut and mung bean syrup is good in color, fragrance and taste, rich in nutrition, good in mouth feel, and sweet, refreshing and light, meets requirements of people for light simple diet in summer, and besides, also has the efficacy of clearing heat, removing toxicity, promoting the production of body fluid and quenching thirst. The invention further discloses a preparation method of the water chestnut and mung bean syrup, and the method is simple and suitable for industrialized production.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to water chestnut mung bean syrup and a preparation method thereof. Background technique [0002] Sugar water is a unique and indispensable dish on the dining table. As people have higher and higher requirements for the color and fragrance of food, it is not only delicious, but also nutritious and healthy. Traditional mung bean syrup generally only contains mung bean and sugar. The amount of mung bean and sugar is randomly adjusted according to personal preferences, and it is required to eat and cook now, which brings inconvenience to modern people who are busy with work. Therefore it is necessary to provide a kind of industrialized sugar water, although commercially available mung bean sugar water is also arranged at present, but its component is many, does not meet people's light and simple eating habits in summer. Contents of the invention [0003] In view of the defe...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23G3/48A23G3/42
CPCA23G3/48A23G3/42A23V2002/00A23V2200/14A23V2200/16A23V2200/30A23V2250/628
Inventor 周永青
Owner 珠海永青泉商业管理有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap