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Pawpaw rice wine soup

A technology of rice wine and papaya, which is applied in the field of food processing, can solve the problems of strong wine and conflicting taste of rice wine, and achieve the effects of alleviating discomfort, eliminating fatigue and high medicinal value

Pending Publication Date: 2018-12-11
SHANDONG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Rice wine is a good nourishing product, with good taste and good nutrition, especially suitable for pregnant women. At present, there are many preparation techniques of rice wine disclosed, and the overall product has a strong wine taste. Some people have the problem of resistance to the taste of rice wine; folic acid can promote bone marrow The role of cell maturation, such as lack of folic acid in humans can cause megaloblastic anemia and leukopenia, especially important for pregnant women; in addition, postpartum mothers are prone to postpartum depression, and the main cause of depression is due to poor postpartum milk flow and rest. due to bad

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Examples

Experimental program
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Effect test

Embodiment 1

[0049] The present invention also provides a preparation method of papaya rice wine thick soup, comprising the following steps:

[0050] (1) Pretreatment and processing of raw materials

[0051] Rice wine slurry: use high-quality glutinous rice, soak rice, steam rice, pour rice, add Saccharomyces cerevisiae, and ferment. If the temperature is kept at about 28°C, you can smell the aroma of wine after 2 days of fermentation. Liquid, that is, heat and sterilize the wine and rice together, under the condition of ultraviolet radiation, cool down into rice wine slurry, and set aside;

[0052] Pumpkin puree: Wash the pumpkin and cut it into pieces, put it in a steamer, and steam it on high heat for 20 minutes. Under the condition of ultraviolet light, take out the steamed pumpkin and let it cool. After peeling, beat it into a slurry and set aside;

[0053] Banana puree: Under the condition of ultraviolet radiation, fresh and ripe whole bananas are peeled and then picked to remove si...

Embodiment 2

[0060] (1) Pretreatment and processing of raw materials

[0061] Rice wine slurry: use high-quality glutinous rice, soak rice, steam rice, pour rice, add Saccharomyces cerevisiae, and ferment. If the temperature is kept at about 25°C, you can smell the aroma of wine after 3 days of fermentation. Liquid, that is, heat and sterilize the wine and rice together, under the condition of ultraviolet radiation, cool down into rice wine slurry, and set aside;

[0062] Pumpkin puree: Wash the pumpkin and cut it into pieces, put it in a steamer, steam it on high heat for 25 minutes, under the condition of ultraviolet light, take out the steamed pumpkin and let it cool, peel it, beat it into a slurry, and set aside;

[0063] Banana puree: Under the condition of ultraviolet radiation, fresh and ripe whole bananas are peeled and then picked to remove silk, add appropriate amount of Vc, stir into a puree, and set aside;

[0064] Papaya powder: remove the papaya skin and papaya seeds under u...

Embodiment 3

[0070] (1) Pretreatment and processing of raw materials

[0071] Rice wine slurry: choose high-quality glutinous rice, soak rice, steam rice, pour rice, add Saccharomyces cerevisiae, and ferment. If the temperature is kept at about 30°C, one day after fermentation, you can smell the aroma of wine, and the small hole has just begun to have a cool smell. Liquid, that is, heat and sterilize the wine and rice together, under the condition of ultraviolet radiation, cool down into rice wine slurry, and set aside;

[0072] Pumpkin puree: Wash the pumpkin and cut it into pieces, put it in a steamer, and steam it on high heat for 23 minutes. Under the condition of ultraviolet light, take out the steamed pumpkin and let it cool. After peeling, beat it into a slurry and set aside;

[0073] Banana puree: Under the condition of ultraviolet radiation, fresh and ripe whole bananas are peeled and then picked to remove silk, add appropriate amount of Vc, stir into a puree, and set aside;

[0...

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Abstract

The invention discloses pawpaw rice wine soup and a preparation method thereof. The pawpaw rice wine soup is prepared by fusing and mixing pawpaw powder subjected to freeze drying into rice wine-fruitand vegetable powder prepared through mellow and thick rice wine accompanied with mashed pumpkin, mashed banana and wheat gem meal. The pawpaw rice wine soup is convenient to carry and is brewed withwarm water to be drunk. The pawpaw rice wine can save congee cooking time and soup cooking time, also has the original nutrient flavor of pawpaw, can meet the demands of middle aged and elderly people as the multilevel flavor is added due to addition of the wheat gem meal, and is more suitable for pregnant women, postpartum people, diabetes patients and hypertensive patients.

Description

technical field [0001] The product relates to the technical field of food processing, in particular to a papaya rice wine thick soup and a preparation method thereof. Background technique [0002] Rice wine, commonly known as Jiuniang, sweet rice wine, is also called "liquid cake" because of its amino acid content is much higher than that of wine and beer. Rice wine is rich in protein, amino acid, calcium and magnesium and other elements, and has low alcohol content and mellow taste. The related processed products of rice wine include black rice wine, health rice wine, citrus rice wine, rice wine candy, etc. [0003] Pumpkin, warm in nature, sweet in taste, rich in pumpkin polysaccharides, carotenoids, pectin, calcium, cobalt and other mineral elements. Pumpkin is rich in pectin, has good adsorption properties, and has the effect of detoxification; pumpkin has high cobalt content, which can promote metabolism and assist in hypoglycemic treatment; pumpkin polysaccharides ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L33/00C12G3/02
CPCA23L23/00A23L33/00C12G3/02
Inventor 周建华王璇刘坤杜淑媛
Owner SHANDONG NORMAL UNIV