Almond, lily and mung bean porridge and preparation method thereof

Abstract

The invention provides almond, lily and mung bean porridge and a preparation method thereof, and belongs to the technical field of canned food porridge preparation, and the almond, lily and mung bean porridge comprises the following components in parts by weight: 8-12 parts of southern almond and 3-5 parts of lily. 30-34 parts of mung beans; 5-7 parts of peanuts; 4-6 parts of glutinous rice; 5-7 parts of red kidney beans; 8 to 12 parts of wheat; 4-6 parts of Hunan lotus; 30-34 parts of white granulated sugar; 260 to 270 parts of water; the prepared almond, lily and mung bean porridge is clear, moist and smooth in taste, cool and delicious, capable of promoting appetite and digestion, moderate in sweetness, free of additives and long in storage time, and has the almond flavor.

Description

Technical Field

[0001] The invention relates to the technical field of canned food porridge preparation, in particular to almond, lily and mung bean 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 cause fullness, indigestion and bloating after eating. Therefore, it is necessary to develop a canned porridge food that is durable in storage and can regulate qi and help digestion to fill the gap in canned porridge. 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 an almond, lily and mung bean porridge, which is refreshing and smooth, cool and delicious, has the effect of regulating qi and promoting digestion, has moderate sweetness, has almond flavor, is additive-free and is durable in preservation.

[0005] An almond, lily and mung bean porridge comprises the following components in parts by weight:

[0006] 8-12 parts of southern almonds, 3-5 parts of lily bulbs; 30-34 parts of mung beans; 5-7 parts of peanuts; 4-6 parts of glutinous rice; 5-7 parts of red kidney beans; 8-12 parts of wheat; 4-6 parts of Xianglian; 30-34 parts of white sugar; 260-270 parts of water;

[0007] In the preferred technical solution of the present invention, 9-11 parts of southern almonds, 3-5 parts of lilies, 31-33 parts of mung beans, 5-7 parts of peanuts, 4-6 parts of glutinous rice, 5-7 parts of red kidney beans, 8-12 parts of wheat, 4-6 parts of Xianglian, 30-34 parts of white sugar, and 260-270 parts of water;

[0008] In a preferred technical solution of the present invention, the ratio of lily to southern almond is 1:(1.5-3);

[0009] In a preferred technical solution of the present invention, the ratio of red kidney beans, peanuts and mung beans is 1:1:(5.5-6);

[0010] Another object of the present invention is to provide a method for preparing almond, lily, and mung bean porridge, comprising the following steps:

[0011] S1. Soak southern almonds in hot water ≥85℃ for 30-50min and peel them;

[0012] S2. Rinse the peeled southern almonds 1-5 times and drain;

[0013] S3. Take red kidney beans and mung beans and pre-cook them in boiling water for 10-30min, and peel the peanuts, and then mix the three to obtain a first premix;

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

[0015] S5. Soak lily bulbs and lotus bulbs in hot water for 10-20 minutes respectively;

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

[0017] S7. The lily and Xianglian obtained in S5 were added to the first premix and the second premix and stirred evenly;

[0018] In a preferred technical solution of the present invention, in S1, the southern almonds are soaked in hot water at 85-95°C for 30-50 minutes to peel;

[0019] In a preferred technical solution of the present invention, in S2, the peeled southern almonds are rinsed 2-4 times and then drained;

[0020] In a preferred technical solution of the present invention, in S3, the red kidney beans and mung beans are respectively placed in boiling water and pre-cooked for 20 minutes.

[0021] In a preferred technical solution of the present invention, in S5, the lily and the lotus are respectively soaked in hot water for 15 minutes.

[0022] In a preferred technical solution of the present invention, in S5, the temperature of the hot water is 80-90°C.

[0023] The beneficial effects of the present invention are:

[0024] The present invention provides an almond, lily and mung bean porridge.

[0025] 1. The almond, lily and mung bean porridge obtained by using the formula and preparation method of the present invention is refreshing and smooth, cool and delicious, has the effect of regulating qi and promoting digestion, has moderate sweetness, has almond flavor, is additive-free and is durable in preservation. DETAILED DESCRIPTION

[0026] 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.

[0027] The raw materials used in the following examples and comparative examples are as follows:

[0028] Southern almonds: Guangxi Red Heart Food Co., Ltd.

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

[0030] Mung beans: Foshan Jinhonghe Agricultural and Sideline Products Co., Ltd.

[0031] Example

[0032] A kind of almond, lily and mung bean porridge is prepared by the following method:

[0033] S1. Soak southern almonds in 90℃ hot water for 40 min and peel them;

[0034] S2. Rinse the peeled southern almonds 3 times and drain;

[0035] S3. Take red kidney beans and mung beans and pre-cook them in boiling water for 20 minutes, and peel the peanuts, and then mix the three to obtain a first premix;

[0036] S4. Wash and drain glutinous rice and wheat respectively, and then mix the two evenly to obtain a second premix;

[0037] S5. Soak lily bulbs and lotus bulbs in hot water for 15 minutes; the temperature of the hot water is 85°C;

[0038] S6. Repeatedly stir the white sugar and water according to the ratio to obtain a premix;

[0039] S7. Add the lily and lotus obtained in S5, the first premix and the second premix into the premix solution and mix well.

[0040] 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.

[0041] Table 1 Raw material ratios of each embodiment and comparative example (parts by weight)

[0042]

[0043]

[0044] The chemical compositions of the embodiments and comparative examples of the present invention include the raw materials listed in Table 1, and the remainder is impurities introduced by various crops or generated by production activities.

[0045] The samples prepared in Examples 1-7 and Comparative Examples 1-4 were subjected to sensory testing and stability testing. The results are shown in Tables 2 and 3.

[0046] Related test methods:

[0047] Sensory testing: Paired preference testing

[0048] Stability test: Constant temperature accelerated test: temperature 37, 55℃, humidity 70%.

[0049] Table 2 Sensory test results of the present application examples and comparative examples

[0050]

[0051]

[0052] Table 3 Stability test results of Example 1 of the present application Name: Almond, lily and mung bean porridge Experimental date: 20201111; Sterilization conditions: 121°C, 50min

[0053]

[0054]

[0055] 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 kind of almond, lily and mung bean porridge, characterized in that: It comprises the following components in parts by weight: 8-12 parts of southern almonds, 3-5 parts of lilies; 30-34 parts of mung beans; 5-7 parts of peanuts; 4-6 parts of glutinous rice; 5-7 parts of red kidney beans; 8-12 parts of wheat; 4-6 parts of Xianglian; 30-34 parts of white sugar; 260-270 parts of water.

2. The almond, lily, and mung bean porridge according to claim 1, characterized in that: 9-11 parts of southern almonds, 3-5 parts of lilies; 31-33 parts of mung beans; 5-7 parts of peanuts; 4-6 parts of glutinous rice; 5-7 parts of red kidney beans; 8-12 parts of wheat; 4-6 parts of Xianglian; 30-34 parts of white sugar; 260-270 parts of water.

3. The almond, lily, and mung bean porridge according to claim 1, characterized in that: The ratio of lily to southern almond is 1:(1.5-3).

4. The almond, lily, and mung bean porridge according to claim 1, characterized in that: The ratio of the red kidney beans, peanuts and mung beans is 1:1:(5.5-6).

5. A method for preparing the almond, lily, and mung bean porridge according to claims 1-4, characterized in that: The following steps are involved: S1. Soak southern almonds in hot water ≥85℃ for 30-50min and peel them; S2. Rinse the peeled southern almonds 1-5 times and drain; S3. Take red kidney beans and mung beans and pre-cook them in boiling water for 10-30min, and peel the peanuts, and then mix the three to obtain a first premix; S4. Wash and drain glutinous rice and wheat respectively, and then mix the two evenly to obtain a second premix; S5. Soak lily bulbs and lotus bulbs in hot water for 10-20 minutes respectively; S6. Repeatedly stir the white sugar and water according to the ratio to obtain a premix; S7. Add the lily and lotus obtained in S5, the first premix and the second premix into the premix solution and mix well.

6. The method for preparing almond, lily, and mung bean porridge according to claim 5, characterized in that: In S1, the southern almonds are soaked in hot water at 85-95° C. for 30-50 minutes and peeled.

7. The method for preparing almond, lily, and mung bean porridge according to claim 5, characterized in that: In S2, the peeled southern almonds are rinsed 2-4 times and then drained.

8. The method for preparing the almond, lily, and mung bean porridge according to claim 5, characterized in that: In S3, red kidney beans and mung beans are pre-cooked in boiling water for 20 minutes respectively.

9. The method for preparing the almond, lily, and mung bean porridge according to claim 5, characterized in that: In S5, the lily and the lotus are respectively placed in hot water and soaked for 15 minutes.

10. The method for preparing the almond, lily, and mung bean porridge according to claim 5, characterized in that: In S5, the temperature of the hot water is 80-90°C.

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