Preparation method of combined Sam Bo Luong

A cooling and cooling, combined technology, applied in the field of food processing, can solve the problems of taste interference of raw and auxiliary materials, keep refreshing and cooling coconut milk, etc., to achieve the effect of simple operation, reduction of raw material costs and transportation costs, and avoidance of changes.

Inactive Publication Date: 2016-08-03
HAINAN DACHUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a combined method for preparing Qingbuliang, which solves the problem of long-distance sales of Hainan traditional classic snack coconut milk Qingbuliang, which not only solves the interference of taste between raw and auxiliary materials, but also maintains the traditional Qingbuliang The fresh taste of cold coconut milk is convenient to combine to produce different flavors of refreshing and refreshing products to meet the needs of consumers in different regions

Method used

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  • Preparation method of combined Sam Bo Luong

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Experimental program
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Effect test

Embodiment 1

[0027] (1) The coconut is peeled and shelled, processed into coconut meat, and the coconut meat is squeezed to obtain fresh coconut milk; the fresh coconut milk is added with water to adjust the fat content to 5%, and then sucrose is added to adjust the soluble solid content to about 8%. Add sodium caseinate 3.0g / kg, Tween-801.0g / kg, glyceryl monostearate 2.5g / kg, sucrose fatty acid ester 1.2g / kg and other emulsifiers to emulsify for 20 minutes; the emulsified coconut milk has passed After homogenizing at 30Mpa pressure, it enters the colloid mill to disperse and refine the coconut milk to form a solution with better fluidity. Enter the instant sterilizer to sterilize at 135~138℃ for 5~10 seconds. Cool and fill to form 300g coconut milk. package.

[0028] (2) Pick fresh chicken feces vine leaves and clean them. After drying, use tools to grind the chicken feces vine leaves into fine powder, pass a 60-mesh sieve, and mix the chicken feces vine powder and glutinous rice powder even...

Embodiment 2

[0032] (1) The coconut is peeled and hulled, processed into coconut meat, and the coconut meat is squeezed to obtain fresh coconut milk; the fresh coconut milk is added with water to adjust the fat content to 5%, and then sucrose is added to adjust the soluble solid content to about 11%. Add sodium caseinate 3.0g / kg, glycerol monostearate 2.0g / kg, sucrose fatty acid ester 1.0g / kg and other emulsifiers to emulsify for 20 minutes, after 30Mpa pressure homogenization, then enter the colloid mill equipment to treat the coconut The milk is dispersed and refined to form a better fluid solution and enters the instant sterilization machine at 135-138°C for 5-10 seconds, then cools and fills to form a 300g coconut milk package.

[0033] (2) Pick fresh chicken feces vine leaves and clean them. After drying, use tools to grind the chicken feces vine leaves into a fine powder, pass a 100-mesh sieve, and mix the chicken feces vine powder and glutinous rice powder with a mass ratio of 2:1. The...

Embodiment 3

[0037] (1) The coconut is peeled and shelled, processed into coconut meat, and the coconut meat is squeezed to obtain fresh coconut milk; the fresh coconut milk is added with water to adjust the fat content to 10%, and then sucrose is added to adjust the soluble solid content to about 12%. Add sodium caseinate 3.0g / kg, glycerol monostearate 2.0g / kg, sucrose fatty acid ester 1.0g / kg, Tween-801g / kg emulsifier for 20 minutes, after 30Mpa pressure homogenization, then Enter the colloid mill equipment to disperse and refine the coconut milk to form a better fluid solution, enter the instant sterilizer to sterilize at 135-138°C for 5-10 seconds, cool and fill it into a 400g coconut milk package.

[0038] (2) Pick fresh chicken feces vine leaves and clean them. After drying, use tools to grind the chicken feces vine leaves into a fine powder, pass through an 80-mesh sieve, and mix the chicken feces vine powder and glutinous rice powder with a mass ratio of 2:1. Then knead the dough with...

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Abstract

The invention discloses a preparation method of combined Sam Bo Luong. The preparation method comprises the following steps: (1) preparing coconut milk; (2) preparing Chinese fevervine herb balls; (3) preparing coarse cereals; (4) filling coconut milk, Chinese fevervine herb balls, and coarse cereals into cups or bags. The combined Sam Bo Luong comprises the following components in percentage by weight: 50 to 80% of coconut milk, 5 to 15% of Chinese fevervine herb balls, 1 to 10% of wheat kernel, 1 to 10% of coix seed, 1 to 10% of sago, 1 to 10% of peanut, 1 to 5% of mung bean, 1 to 5% of nata de coco, 1 to 5% of red bean, 1 to 5% of taro, and 1 to 5% of red date. Through the preparation method, Sam Bo Luong can be transported and sold in remote areas, the interference between raw materials and auxiliary materials is avoided; the fresh taste of coconut milk is maintained, and Sam Bo Luong with different tastes can be combined and produced conveniently so as to satisfy the needs of consumers in different regions.

Description

Technical field [0001] The invention relates to the field of food processing, and in particular to a combined preparation method for clearing and replenishing cooling. Background technique [0002] Qingbuliang is one of Hainan's most distinctive snack varieties with a long history and is widely distributed in various cities and counties in Hainan. In 1997, during his exile in Hainan, the famous writer Su Dongpo in the Northern Song Dynasty was greatly admired after tasting the coconut milk made by the local people to refresh the coolness. He praised it on the spot: picking the fruit juice from the coconut tree and holding a bowl of white jade fragrance. After a long period of precipitation, the representative product of Hainan local snacks has gradually formed. [0003] The ingredients for Qingbuliang usually include coconut milk, mung beans, red beans, yam, lotus seeds, stalks, barley, sago, lily, red dates, and apricots, and add watermelon, pineapple, longan and other fruits, bu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L19/10A23L7/10A23L11/00A23L25/00A23L2/02A23L2/52A23L33/10
CPCA23L2/02A23L2/52A23V2002/00A23V2200/222A23V2200/30A23V2200/32A23V2200/322A23V2250/51088
Inventor 陈卫军张剑
Owner HAINAN DACHUAN FOOD
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