Sweet ice juice containing common rue herb, dried tangerine peel and mung bean and preparation method thereof

Abstract

The invention belongs to the field of food, and particularly provides buta graveolens dried orange peel mung bean juice and a preparation method thereof. The common rue, dried orange peel and mung bean ice skin juice comprises an ice skin and stuffing, and the ice skin is prepared from the following raw materials in parts by weight: 4-8 parts of glutinous rice flour, 4-8 parts of glutinous rice flour, 2-4 parts of flour, 2-5 parts of nest condensed milk and 25-35 parts of milk; the stuffing comprises the following components: 8-10 parts of buta graveolens, 20-25 parts of mung beans with skins, 1-2 parts of pericarpium citri reticulatae, 90-100 parts of water, 10-15 parts of white granulated sugar and 10-15 parts of beef tallow, and the buta graveolens pericarpium citri reticulatae mung bean ice juice prepared by the preparation method disclosed by the invention has the unique flavor of buta graveolens, is good in mouth feel and high in nutritional value, and meets the requirements of modern healthy diet culture.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and particularly relates to a stinky grass, tangerine peel, mung bean paste ice peel dessert and a preparation method thereof. Background Art

[0002] Stinky grass, tangerine peel and mung bean soup is one of the classic Guangdong sweet soups. Entering the Lesser Heat of the 24 solar terms, although Lesser Heat is not the hottest season of the year, there is a saying in the agricultural proverb that "Lesser Heat turns to Greater Heat, and there is no place to hide from the heat", which indicates that we have entered the hot season. As the saying goes, "Greater Heat and Lesser Heat, steaming up and boiling down", in such hot weather, many places have the habit of boiling mung bean soup to relieve summer heat and clear away heat. In Guangdong, stink grass and tangerine peel are the perfect match for mung bean soup. Some people even say that stink grass and tangerine peel are the "soul" of mung bean soup. This classic sweet soup has accompanied generations of "old Cantonese" to grow up. The stink grass is also called Rue, which originated in southern Europe and was introduced to my country with the trade between the East and the West. Stinky grass can release a special smell, some say it smells like camphor, and some say it has the scent of lemon.

[0003] Compared with traditional mooncakes, snowy cakes do not need to be baked, can be refrigerated, and have a unique sweet and non-greasy taste. They are increasingly favored by consumers in the market. The production characteristics are that they do not need to be baked, the process is simple, and energy is saved. The taste is soft, smooth, and slightly elastic. The unique production process and taste of snowy cakes have become a new choice for the Mid-Autumn Festival, especially for those who like refreshing tastes or do not like too sweet. In general, snowy cakes are very different from traditional mooncakes in taste and production methods, and pay more attention to health and convenience.

[0004] Stinky grass is also known as "Rue". Rue is the most commonly used book insect repellent herb in ancient China. The earliest origin of "book fragrance" is that the fragrance emitted by Rue can kill bookworms. The whole plant is used as medicine, which has the effects of expelling wind and relieving spasms, regulating menstruation, and killing insects. Both branches and leaves are used as herbal medicine. It tastes slightly bitter and spicy. It is neutral and cool in nature. It clears away heat and detoxifies, cools blood and disperses blood stasis. It treats colds and fevers, toothaches caused by wind and fire, headaches, and sprains. It also treats acute bronchitis and bronchial catarrh in children.

[0005] Chenpi is the name of a traditional Chinese medicine. It is the dried and mature peel of the citrus plant and its cultivated varieties of the Rutaceae family. The medicinal materials are divided into "Chenpi" and "Guang Chenpi". Pick the ripe fruits, peel the peel, and dry them in the sun or at low temperature. According to the definition of Chenpi, Chenpi "originates" from special citrus peels, but citrus peels are not equal to Chenpi. Only those that are naturally aged in a specific region, a specific variety, and a specific environment, produce specific properties, flavors, and effects, and have the activity of "the longer they are aged, the better", can be called Chenpi. The core of Chenpi lies in the word "Chen". "Chen" means "aging and transformation". The smell and medicinal properties of Chenpi are aged over the years; only varieties with aging value can be called "Chenpi". "Aging value" simply means "the longer they are aged, the better the effect": the longer they are stored, the more fragrant they are and the better the effect.

[0006] Mung bean has the effect of relieving heat, it tastes sweet and is cold in nature; it has the effect of relieving heat, and is mainly used to treat heat and thirst, drug and food poisoning, etc.; it has the effect of clearing away heat and thirst, diuresis and detoxification, and is mainly used to treat symptoms such as erysipelas, eye opacity, and edema.

[0007] Currently, there is no product on the market that makes ice skin fruit from stinky grass, tangerine peel and mung bean paste. Therefore, it is urgent to organically combine the stinky grass, tangerine peel and mung bean paste, which is both medicinal and edible, with the production process of ice skin fruit to develop a nutritious and unique ice skin fruit. Summary of the invention

[0008] In view of the problems and shortcomings in the prior art, the object of the present invention is to provide a stinky grass tangerine peel and mung bean paste ice peel dessert and a preparation method thereof.

[0009] Based on the above purpose, the present invention adopts the following technical solutions: The first aspect of the present invention provides a stinky grass, tangerine peel, mung bean paste ice skin dessert, comprising ice skin and fillings. The raw materials of the ice skin are composed of: 4-8 parts of glutinous rice flour, 4-8 parts of sticky rice flour, 2-4 parts of flour, 2-5 parts of Nestle condensed milk, and 25-35 parts of milk. According to the above-mentioned stinky grass, tangerine peel, mung bean paste ice skin dessert, preferably, the raw materials of the ice skin are composed of: 6 parts of glutinous rice flour, 6 parts of sticky rice flour, 3 parts of flour, 3 parts of Nestle condensed milk, and 30 parts of milk.

[0010] According to the above-mentioned stinky grass, tangerine peel and mung bean ice skin dessert, preferably, the ingredients of the filling are composed of: 9 parts of stinky grass, 23 parts of mung beans with skin, 1 part of tangerine peel, 95 parts of water, 13 parts of white sugar, and 13 parts of butter, calculated by weight.

[0011] According to the above-mentioned stinky grass, tangerine peel and mung bean ice skin dessert, preferably, the ingredients of the filling are: 9 parts of stinky grass, 23 parts of mung beans with skin, 1 part of tangerine peel, 95 parts of water, 13 parts of white sugar, and 13 parts of butter.

[0012] According to the above-mentioned stinky grass, tangerine peel and mung bean paste ice skin cake, preferably, the filling is stinky grass, tangerine peel and mung bean paste; the preparation method of the stinky grass, tangerine peel and mung bean paste is: wash the stinky grass, tangerine peel and mung bean, put them into a cooking pot, add water and boil them. After boiling, put them into a wall-breaking food processor for grinding to obtain the stinky grass, tangerine peel and mung bean paste.

[0013] The second aspect of the present invention provides a method for preparing the stinky grass tangerine peel and mung bean paste ice peel dessert described in the first aspect, characterized in that it comprises the following steps: (1) Preparation of snow skin: glutinous rice flour, sticky rice flour and flour are mixed and sieved to obtain a mixed powder; condensed milk is added to the mixed powder and stirred evenly; milk is then added, stirred evenly and steamed in water for 25 minutes, and after cooling, kneaded into a smooth snow skin dough for later use; (2) Preparation of fillings: 1. Wash mung beans, stinking grass and tangerine peel, put them into a pot, add water and boil for 60 minutes. After the ingredients are cooked, cool them down and put them into a food processor to grind them to get the filling; 2. Add butter to a pan and melt over low heat, then add the ground filling and stir-fry; 3. Boil the remaining stinkweed and chop it into small pieces; 4. Mix the fillings and chopped stinkweed together; (3) dividing the snow skin ball obtained in step (1) into small balls of standard size, and making the small balls of snow skin into cake skins; then dividing the filling into small balls of standard size, wrapping the small balls of filling into the cake skins, coating them with cake flour, and pressing them into shape, thereby obtaining the stinky grass tangerine peel and mung bean paste snow skin dessert.

[0014] According to the above preparation method, preferably, the mass ratio of the filling balls to the crust is 3:1.

[0015] Compared with the prior art, the technical effects adopted by the present invention are as follows: The stinky grass, tangerine peel and mung bean paste are used as raw materials to prepare the ice skin cake, which not only can make the ice skin have the unique flavor of the stinky grass, tangerine peel and mung bean paste and have a good taste, but also because the stinky grass, tangerine peel and mung bean paste has the effects of clearing away heat and relieving summer heat, promoting body fluid and removing dampness, promoting blood circulation and dispersing blood stasis, and also contains rich protein, polyphenol antioxidant substances, and is also rich in minerals such as calcium, iron, phosphorus, potassium, and various vitamins, the nutrition can be said to be very rich, so that the prepared moon cake has high nutritional value.

[0016] (2) The present invention precisely proportions the nutritional components of the snow-skinned fruit so that the components complement each other, organically combines the medicinal and edible stinky grass tangerine peel and mung bean filling with the snow-skinned fruit manufacturing process, and develops snow-skinned fruit with excellent nutrition, taste and flavor, which meets the needs of modern healthy dietary culture.

[0017] (3) The preparation method of the present invention has a simple process, the prepared ice skin dessert has a good taste, and is suitable for a wide range of people. DETAILED DESCRIPTION

[0018] The following detailed descriptions are exemplary and are intended to provide further explanation of the present invention. Unless otherwise specified, all technical and scientific terms used herein have the same meanings as those commonly understood by those skilled in the art to which the present invention belongs.

[0019] It should be noted that the terms used herein are only for describing specific embodiments and are not intended to limit exemplary embodiments according to the present invention. As used herein, unless the context clearly indicates otherwise, the singular form is also intended to include the plural form. In addition, it should be understood that when the terms "comprise" and / or "include" are used in this specification, it indicates the presence of features, steps, operations, components and / or combinations thereof.

[0020] The experimental methods in the following examples without specifying specific conditions all adopt conventional techniques in the art or follow the conditions recommended by the manufacturers; the reagents or instruments used without specifying the manufacturers are all conventional products that can be obtained commercially.

[0021] In order to enable those skilled in the art to more clearly understand the technical solution of the present invention, the technical solution of the present invention will be described in detail below in conjunction with specific embodiments. Example 1

[0022] A kind of stinky grass, tangerine peel and mung bean ice skin dessert, comprising a crust and a filling; the raw materials of the ice skin are composed of 10 parts of glutinous rice flour, 10 parts of sticky rice flour, 4 parts of flour, 4 parts of Nestle condensed milk, and 40 parts of milk by weight; the ingredients of the filling are composed of 12 parts of stinky grass, 30 parts of mung beans with skin, 3 parts of tangerine peel, 105 parts of water, 20 parts of white sugar, and 15 parts of butter by weight.

[0023] The specific steps of the preparation method of the above-mentioned stinky grass tangerine peel and mung bean paste ice peel dessert are as follows: (1) Preparation of snow skin: glutinous rice flour, sticky rice flour and flour are mixed and sieved to obtain a mixed powder; condensed milk is added to the mixed powder and stirred evenly; milk is then added, stirred evenly and steamed in water for 25 minutes, and after cooling, kneaded into a smooth snow skin dough for later use; (2) Preparation of fillings: 1. Wash mung beans, stinking grass and tangerine peel, put them into a pot, add water and boil for 60 minutes. After the ingredients are cooked, cool them down and put them into a food processor to grind them to get the filling; 2. Add butter to a pan and melt over low heat, then add the ground filling and stir-fry; 3. Boil the remaining stinkweed and chop it into small pieces; 4. Mix the fillings and chopped stinkweed together; (3) Pressing and molding: dividing the snow skin ball prepared in step (1) into small snow skin balls of uniform size, and using the snow skin ball to support a cake skin with thin edges and thick middle; dividing the filling into small filling balls of uniform size, with the mass ratio of the small filling balls to the cake skin being 3:1, and then wrapping the small filling balls in the cake skin, coating them with cake flour, and pressing them into a mooncake mold to obtain the stinky grass tangerine peel and mung bean paste snow skin dessert, which is ready to eat. Example 2

[0024] A kind of stinky grass, tangerine peel and mung bean ice skin dessert, comprising a crust and a filling; the raw materials of the ice skin are composed of 6 parts of glutinous rice flour, 10 parts of sticky rice flour, 3 parts of flour, 3 parts of Nestle condensed milk, and 30 parts of milk by weight; the ingredients of the filling are composed of 9 parts of stinky grass, 23 parts of mung beans with skin, 1 part of tangerine peel, 95 parts of water, 13 parts of white sugar, and 13 parts of butter by weight.

[0025] The preparation method of the above-mentioned stinky grass, tangerine peel, mung bean paste ice peel dessert is the same as that of Example 1. Example 3

[0026] A kind of stinky grass, tangerine peel and mung bean ice skin dessert, comprising a crust and a filling; the raw materials of the ice skin are composed of 8 parts of glutinous rice flour, 10 parts of sticky rice flour, 6 parts of flour, 6 parts of Nestle condensed milk, and 35 parts of milk by weight; the ingredients of the filling are composed of 10 parts of stinky grass, 29 parts of mung beans with skin, 5 parts of tangerine peel, 105 parts of water, 12 parts of white sugar, and 18 parts of butter by weight.

[0027] The preparation method of the above-mentioned stinky grass, tangerine peel, mung bean paste ice peel dessert is the same as that of Example 1. Example 4

[0028] A kind of stinky grass, tangerine peel and mung bean ice skin dessert, comprising a crust and a filling; the raw materials of the ice skin are composed of 10 parts of glutinous rice flour, 10 parts of sticky rice flour, 4 parts of flour, 6 parts of Nestle condensed milk, and 40 parts of milk by weight; the ingredients of the filling are composed of 10 parts of stinky grass, 30 parts of mung beans with skin, 3 parts of tangerine peel, 110 parts of water, 18 parts of white sugar, and 18 parts of butter by weight.

[0029] The preparation method of the above-mentioned stinky grass, tangerine peel, mung bean paste ice peel dessert is the same as that of Example 1. Example 5

[0030] A kind of stinky grass, tangerine peel and mung bean ice skin dessert, comprising a crust and a filling; the raw materials of the ice skin are composed of 10 parts of glutinous rice flour, 9 parts of sticky rice flour, 8 parts of flour, 3 parts of Nestle condensed milk, and 30 parts of milk by weight; the ingredients of the filling are composed of 8 parts of stinky grass, 20 parts of mung beans with skin, 1 part of tangerine peel, 100 parts of water, 12 parts of white sugar, and 13 parts of butter by weight.

[0031] The preparation method of the above-mentioned stinky grass, tangerine peel, mung bean paste ice peel dessert is the same as that of Example 1.

[0032] The prepared stinky grass tangerine peel and mung bean paste ice skin fruit of Examples 1 to 5 were evaluated with reference to GB / T 19855-2023. An evaluation team was formed by 15 general diners, 1 senior engineer of cooking (Chinese cooking), and 4 Chinese cooks. The finished products were scored according to five aspects: the shape (20 points), color (20 points), texture (20 points), taste and mouthfeel (20 points), and impurities (20 points) of the ice skin fruit. The average value of the sensory characteristic analysis score was taken as the final official score. The sensory scoring standard is shown in Table 1.

[0033] Table 1 Sensory scoring standards for iced fruit project Require Points form The appearance is full, the outline is clear, the pattern is clear, and there is no collapse, sugar leakage or filling leakage. 20 Color The color should be of this variety 20 organize The thickness of the crust is uniform, the crust is not peeling, the filling is fine and has no hard particles, and there is no undercooked 20 Taste and mouthfeel The crust is soft and has the flavor that this variety should have, without any peculiar smell 20 Impurities No visible impurities with normal vision 20 The sensory evaluation results of the stinky grass, tangerine peel, mung bean paste and ice peel desserts prepared in Examples 1 to 5 of the present invention are shown in Table 2.

[0034] Table 2 Sensory evaluation results of the prepared stinky grass tangerine peel and mung bean paste ice peel fruit in Examples 1 to 5 Example No. form Color organize Taste and mouthfeel Impurities Total score Example 1 19 18 19 19 19 94 Example 2 20 20 19 20 19 98 Example 3 19 18 19 17 19 92 Example 4 18 19 17 17 19 90 Example 5 19 18 19 19 19 94 As can be seen from Table 1, the stinky grass tangerine peel and mung bean ice skin desserts prepared in Examples 1 to 5 of the present invention have good taste and color, have the unique flavor of stinky grass tangerine peel and mung bean, are rich in nutritional value, and do not contain any additives. They are nutritious and healthy, and are more in line with modern people's demand for healthy food.

[0035] The above description of the embodiments is to facilitate the understanding and application of the present invention by those skilled in the art. It is obvious that those skilled in the art can easily make various modifications to these embodiments and apply the general principles described herein to other embodiments without creative work. Therefore, the present invention is not limited to the embodiments herein. Improvements and modifications made by those skilled in the art based on the disclosure of the present invention without departing from the scope of the present invention should be within the protection scope of the present invention.

Claims

1. A kind of stinky grass tangerine peel and mung bean paste ice skin dessert, comprising ice skin and fillings, characterized in that: The raw materials of the snow skin are composed of 4-8 parts of glutinous rice flour, 4-8 parts of sticky rice flour, 2-4 parts of flour, 2-5 parts of Nestle condensed milk and 25-35 parts of milk by weight.

2. The stinky grass tangerine peel and mung bean paste ice peel dessert according to claim 1, characterized in that: The raw materials of the snow skin are composed of: 6 parts of glutinous rice flour, 6 parts of sticky rice flour, 3 parts of flour, 3 parts of Nestle condensed milk, and 30 parts of milk.

3. The stinky grass tangerine peel and mung bean paste ice peel dessert according to claim 1 or 2, characterized in that: The filling comprises the following components by weight: 8-10 parts of stinky grass, 20-25 parts of green beans with skin, 1-2 parts of tangerine peel, 90-100 parts of water, 10-15 parts of white sugar and 10-15 parts of butter.

4. The stinky grass tangerine peel and mung bean paste ice peel dessert according to claim 3, characterized in that: The filling comprises: 9 parts of stinky grass, 23 parts of green beans with skin, 1 part of tangerine peel, 95 parts of water, 13 parts of white sugar and 13 parts of butter.

5. The stinky grass tangerine peel and mung bean paste ice peel dessert according to claim 4, characterized in that: The weight ratio of the stinkweed, tangerine peel and mung bean is 2:0.3:

5.

6. The stinky grass tangerine peel and mung bean paste ice peel dessert according to claim 4, characterized in that: The weight ratio of the mung beans to water is 1:

4.

7. The method for preparing the stinky grass tangerine peel and mung bean paste ice peel dessert according to any one of claims 1 to 7, characterized in that: The following steps are involved: (1) Preparation of snow skin: glutinous rice flour, sticky rice flour and flour are mixed and sieved to obtain a mixed powder; condensed milk is added to the mixed powder and stirred evenly; milk is then added, stirred evenly and steamed in water for 25 minutes, and after cooling, kneaded into a smooth snow skin dough for later use; (2) Preparation of fillings:

1. Wash mung beans, stinking grass and tangerine peel, put them into a pot, add water and boil for 60 minutes. After the ingredients are cooked, cool them down and put them into a food processor to grind them to get the filling; 2. Add butter to a pan and melt over low heat, then add the ground filling and stir-fry; 3. Wash and chop the remaining stinkweed; 4. Mix the filling and chopped stinkweed together; (3) dividing the snow skin ball obtained in step (1) into small balls of standard size, and making the small balls of snow skin into cake skins; then dividing the filling into small balls of standard size, wrapping the small balls of filling into the cake skins, coating them with cake flour, and pressing them into shape, thereby obtaining the stinky grass tangerine peel and mung bean paste snow skin dessert.

8. The preparation method according to claim 7, characterized in that: The mass ratio of the filling mass to the crust is 3:1.