Water chestnut, snow pear and tremella porridge and preparation method thereof

Abstract

The invention provides water chestnut, snow pear and tremella porridge and a preparation method thereof, and belongs to the technical field of canned food porridge preparation, and the water chestnut, snow pear and tremella porridge comprises the following components in parts by weight: 28-32 parts of quick-frozen snow pear blocks and 8-12 parts of water chestnuts; 4-6 parts of tremella fuciformis; 8-12 parts of red-skin peanuts; 4-6 parts of glutinous rice; 8-12 parts of millet; 8 to 12 parts of wheat; 4-6 parts of Hunan lotus; 23-27 parts of white granulated sugar; 260 to 270 parts of water; the prepared water chestnut, snow pear and tremella porridge is rich in nutrition, cool, refreshing, delicious, capable of promoting appetite and digestion, smooth in taste, free of additives and durable in storage, and has the pear fragrance.

Description

Technical Field

[0001] The invention relates to the technical field of canned food porridge preparation, in particular to water chestnut, snow pear and white fungus porridge and a preparation method thereof. Background Art

[0002] Canned porridge is usually divided into salty porridge and sweet porridge. Salty porridge is generally cooked at home. At present, due to technical and eating habits, a relatively systematic canned preservation technology has not been formed. Sweet porridge is mainly represented by eight-treasure porridge. Eight-treasure, also known as Laba porridge and Buddha porridge, is a traditional festival food in Jiangsu and Zhejiang. It is a porridge made from a variety of ingredients during the Laba Festival. Zhou Mi, a scholar in the Southern Song Dynasty of China, wrote in "Wulin Jiushi" that "porridge made with walnuts, pine nuts, milk tan, persimmon, chestnuts, etc. is called Laba porridge". Eight-treasure porridge has the effects of strengthening the spleen and stomach, eliminating stagnation and losing weight, and replenishing qi and calming the mind. It can be used as a diet therapy for people with obesity and neurasthenia, and can also be used as a daily health and fitness food.

[0003] Existing finished porridge has many ingredients, and the raw materials are basically agricultural and sideline products. It is easy to feel full and indigestion and bloating after eating. Therefore, it is particularly necessary to develop a canned porridge product that is durable in storage, appetizing, and nourishing. Summary of the invention

[0004] In order to overcome the problems existing in the related art, the purpose of the present invention is to provide a water chestnut, snow pear and tremella porridge, which is rich in nutrition, refreshing and delicious, appetizing and digestible, smooth in taste, with pear fragrance, no additives and durable in preservation.

[0005] A water chestnut, snow pear and white fungus porridge comprising the following components in parts by weight:

[0006] 28-32 portions of quick-frozen pear cubes, 8-12 portions of water chestnuts; 4-6 portions of white fungus; 8-12 portions of red-skinned peanuts; 4-6 portions of glutinous rice; 8-12 portions of millet; 8-12 portions of wheat; 4-6 portions of Xianglian lotus; 23-27 portions of white sugar; 260-270 portions of water;

[0007] In the preferred technical solution of the present invention, 29-31 parts of quick-frozen snow pear blocks, 9-11 parts of water chestnuts, 4-6 parts of white fungus, 9-11 parts of red-skinned peanuts, 4-6 parts of glutinous rice, 9-11 parts of millet, 9-11 parts of wheat, 4-6 parts of Xianglian, 24-26 parts of white sugar, and 260-270 parts of water;

[0008] In a preferred technical solution of the present invention, the ratio of the water chestnut to the quick-frozen snow pear block is 1:(2.7-3.3);

[0009] In a preferred technical solution of the present invention, the ratio of glutinous rice, millet and wheat is 1:(1.5-2):(1.5-2);

[0010] Another object of the present invention is to provide a method for preparing water chestnut, snow pear and white fungus porridge, comprising the following steps:

[0011] S1. Take the quick-frozen pear block and thaw it at room temperature for 30-60 minutes, then rinse and drain with clean water, and control the diameter of the diced pieces to 1-2 cm;

[0012] S2. Soak water chestnuts in hot water for 30-60 minutes, cut into pieces with a diameter of 5-10 mm, rinse and drain;

[0013] S3. The diced pear blocks obtained in S1 and the diced horseshoe obtained in S2 are mixed evenly to obtain a first premix;

[0014] S4. Wash and drain glutinous rice, millet and wheat respectively, and then mix the three to obtain a second premix;

[0015] S5. Soak Tremella fuciformis and Xianglian lotus in room temperature water for 30-60 minutes, and peel the red-skinned peanuts; the temperature of the room temperature water is 28°C;

[0016] S6. Repeatedly stir the white sugar and water according to the ratio to obtain a premix;

[0017] S7. Add S5 Tremella, Xianglian and peeled red-skinned peanuts and the first premix and the second premix to the premix and stir evenly to obtain;

[0018] In a preferred technical solution of the present invention, in S1, the quick-frozen pear pieces are thawed at room temperature for 30-45 minutes;

[0019] In a preferred technical solution of the present invention, in S2, the water chestnut is soaked in 60° C. hot water for 30-45 minutes.

[0020] In a preferred technical solution of the present invention, the quick-frozen pear blocks are stored at a temperature between -18°C and -20°C before thawing.

[0021] In a preferred technical solution of the present invention, in S5, the temperature of the normal temperature water is 25-30°C.

[0022] The beneficial effects of the present invention are:

[0023] The present invention provides a water chestnut, snow pear and white fungus porridge,

[0024] 1. The water chestnut, snow pear and white fungus porridge obtained by the formula and preparation method of the present invention is rich in nutrition, refreshing and delicious, appetizing and digestible, has a smooth taste, has a pear flavor, is additive-free and durable in preservation. DETAILED DESCRIPTION

[0025] These examples are only used to illustrate the present invention and are not intended to limit the scope of the present invention. The experimental methods in the following examples without specifying specific conditions are usually carried out according to conventional conditions in the art or according to the conditions recommended by the manufacturer; the raw materials, reagents, etc. used, unless otherwise specified, are all raw materials and reagents that can be obtained from commercial channels such as conventional markets. Any non-substantial changes and substitutions made by those skilled in the art on the basis of the present invention are within the scope of protection claimed by the present invention.

[0026] The raw materials used in the following examples and comparative examples are as follows:

[0027] Quick-frozen pear cubes: Guangzhou Runlu Food Co., Ltd.

[0028] Horseshoe: Guangxi Yefeng Planting Professional Cooperative

[0029] Tremella: Guangxi Red Heart Food Co., Ltd.

[0030] Example

[0031] A water chestnut, snow pear and white fungus porridge is prepared by the following method:

[0032] S1. Take the quick-frozen pear block and thaw it at room temperature for 45 minutes, rinse and drain, and cut it into pieces with a diameter of 1.5 cm; the quick-frozen pear block is stored at -18°C before thawing;

[0033] S2. Soak water chestnuts in 60°C hot water for 45 minutes, cut into 10mm diameter pieces, rinse and drain;

[0034] S3. The diced pear blocks obtained in S1 and the diced horseshoe obtained in S2 are mixed evenly to obtain a first premix;

[0035] S4. Wash and drain glutinous rice, millet and wheat respectively, and then mix the three to obtain a second premix;

[0036] S5. Soak Tremella fuciformis and Xianglian lotus in room temperature water for 45 minutes, and peel the red-skinned peanuts; the temperature of the room temperature water is 28°C;

[0037] S6. Repeatedly stir the white sugar and water according to the ratio to obtain a premix;

[0038] S7. Add S5 Tremella fuciformis, Xianglian lotus and peeled red-skinned peanuts, the first premix and the second premix into the premix liquid and mix well.

[0039] Based on the above preparation method, the present invention provides 7 typical embodiments and 4 comparative examples. The raw material proportions of each embodiment and comparative example are shown in Table 1.

[0040] Table 1 Raw material ratios of each embodiment and comparative example (parts by weight)

[0041]

[0042] The ingredient list of each embodiment and comparative example of the present invention includes the raw and auxiliary materials in Table 1, and the balance is other elements brought into the raw and auxiliary materials or inevitably produced during processing and manufacturing.

[0043] The samples prepared in Examples 1-7 and Comparative Examples 1-4 were subjected to flavor sensory testing and shelf life simulation testing. The results are shown in Table 2.

[0044] Related test methods:

[0045] Sensory testing: Paired preference testing

[0046] Shelf life simulation test: Constant temperature accelerated storage test (temperature 37°C, 55°C; humidity 70%) Table 2 Preference test results of each embodiment and comparative example

[0047]

[0048]

[0049] Table 3 Stability test results (constant humidity accelerated test) of Example 1 of the present application

[0050]

[0051]

[0052] In the above embodiments, the description of each embodiment has its own emphasis. For parts that are not described in detail in a certain embodiment, please refer to the relevant description of other embodiments. The embodiments of the present application have been described above. The above description is exemplary, not exhaustive, and is not limited to the disclosed embodiments. Without departing from the scope and spirit of the described embodiments, many modifications and changes are obvious to those of ordinary skill in the art. The choice of terms used in this article is intended to best explain the principles of the embodiments, practical applications or improvements to the technology in the market, or to enable other ordinary technicians in the technical field to understand the embodiments disclosed herein.

Claims

1. A horse-shoe, snow pear and white fungus porridge, characterized in that: It comprises the following components in parts by weight: 28-32 portions of quick-frozen pear cubes, 8-12 portions of water chestnuts; 4-6 portions of white fungus; 8-12 portions of red-skinned peanuts; 4-6 portions of glutinous rice; 8-12 portions of millet; 8-12 portions of wheat; 4-6 portions of Hunan lotus; 23-27 portions of white sugar; 260-270 portions of water.

2. The water chestnut, snow pear and white fungus porridge according to claim 1, characterized in that: 29-31 parts of quick-frozen pear cubes, 9-11 parts of water chestnuts; 4-6 parts of white fungus; 9-11 parts of red-skinned peanuts; 4-6 parts of glutinous rice; 9-11 parts of millet; 9-11 parts of wheat; 4-6 parts of Hunan lotus; 24-26 parts of white sugar; 260-270 parts of water.

3. The water chestnut, snow pear and white fungus porridge according to claim 1, characterized in that: The ratio of the water chestnut to the quick-frozen snow pear blocks is 1:(2.7-3.3).

4. The water chestnut, snow pear and white fungus porridge according to claim 1, characterized in that: The ratio of glutinous rice, millet and wheat is 1:(1.5-2):(1.5-2).

5. A method for preparing the water chestnut, snow pear and tremella porridge according to claims 1-4, characterized in that: The following steps are involved: S1. Take the quick-frozen pear block and thaw it at room temperature for 30-60 minutes, then rinse and drain with clean water, and control the diameter of the diced pieces to 1-2 cm; S2. Soak the water chestnuts in hot water for 30-60 minutes, cut into pieces with a diameter of 5-10 mm, rinse and drain; S3. The diced pear blocks obtained in S1 and the diced horseshoe obtained in S2 are mixed evenly to obtain a first premix; S4. Wash and drain glutinous rice, millet and wheat respectively, and then mix the three to obtain a second premix; S5. Soak Tremella fuciformis and Xianglian lotus in water at room temperature for 30-60 min, and peel the red-skinned peanuts; S6. Repeatedly stir the white sugar and water according to the ratio to obtain a premix; S7. Add S5 Tremella fuciformis, Xianglian lotus and peeled red-skinned peanuts, the first premix and the second premix into the premix liquid and mix well.

6. The method for preparing the water chestnut, snow pear and white fungus porridge according to claim 5, characterized in that: In S1, the quick-frozen pear pieces are thawed at room temperature for 30-45 minutes.

7. The method for preparing the water chestnut, snow pear and white fungus porridge according to claim 5, characterized in that: In S2, the water chestnut is soaked in 60° C. hot water for 30-45 minutes.

8. The method for preparing the water chestnut, snow pear and white fungus porridge according to claim 5, characterized in that: The quick-frozen pear blocks are stored at -18°C to -20°C before thawing.

9. The method for preparing the water chestnut, snow pear and white fungus porridge according to claim 5, characterized in that: In S5, the temperature of the normal temperature water is 25-30°C.

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