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Henry steudnera tuber and sago beverage and preparation method thereof

A technology of sago and taro, applied in the functions of food ingredients, food science, application, etc., can solve the problems of single nutrition and big difference in taste, and achieve the perfect color and fragrance, effective control of taste and nutrition, and rich nutrition. Effect

Inactive Publication Date: 2017-09-22
珠海永青泉商业管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Taro sago dew is a kind of traditional sugar water, and sugar water is a unique and indispensable dish on the dining table. As people have higher and higher requirements for the color and fragrance of food, it is not only delicious, but also nutritious and healthy. Taro sago dew in the market has different tastes due to different methods, and the nutrition is single. Therefore, it is necessary to provide a controllable and nutritious taro sago dew to be used in the market to increase economic benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Taro and sago dew in this embodiment: 180g of fragrant taro pieces, 170g of sago, 110g of coconut milk, 120g of prepared evaporated milk, and 260g of white sugar.

[0021] Preparation method: select the sweet taro, remove moldy or other defective products, and get good quality fresh sweet taro; peel the fresh sweet taro, clean it, cut it into cubes, put it into a pot and cook it, remove and drain the water to get Fragrant taro pieces; boil 260g of white sugar to make syrup; boil the water, add 170g of sago, stir while heating, turn off the heat and simmer for 28 minutes after boiling again; rinse the boiled sago with pure drinking water Twice to 28°C, pour off the upper layer of water; add 110g of coconut milk, 120g of prepared evaporated milk, syrup, stir well; add 180g of fragrant taro cubes and you are ready. Wherein, the dosage ratio of water and white granulated sugar in the syrup of this embodiment is 1:1.

Embodiment 2

[0023] Taro and sago dew in this embodiment: 190g of fragrant taro pieces, 175g of sago, 115g of coconut milk, 125g of prepared evaporated milk, and 265g of white sugar.

[0024] Preparation method: select the sweet taro, remove moldy or other defective products, and get good quality fresh sweet taro; peel the fresh sweet taro, clean it, cut it into cubes, put it into a pot and cook it, remove and drain the water to get Fragrant taro pieces; boil 265g of white sugar to make syrup; boil the water, add 175g of sago, stir while heating, turn off the heat and simmer for 30 minutes after boiling again; rinse the boiled sago with pure drinking water Twice to 30°C, pour off the upper layer of water; add 115g of coconut milk, 125g of prepared evaporated milk, syrup, stir evenly; add 190g of fragrant taro cubes and you are ready. Wherein, the dosage ratio of water and white granulated sugar in the syrup of this embodiment is 1:1.

Embodiment 3

[0026] Taro and sago dew in this embodiment: 200g of fragrant taro pieces, 187.5g of sago, 120g of coconut milk, 130g of prepared evaporated milk, and 275g of white sugar.

[0027] Preparation method: select the sweet taro, remove moldy or other defective products, and get good quality fresh sweet taro; peel the fresh sweet taro, clean it, cut it into cubes, put it into a pot and cook it, remove and drain the water to get Fragrant taro pieces; boil 275g of white sugar to make syrup; boil the water, add 187.5g of sago, stir while heating, turn off the heat and simmer for 30 minutes after boiling again; drink the boiled sago with pure water Rinse twice to 30°C, pour off the upper layer of water; add 120g of coconut milk, 130g of prepared evaporated milk, syrup, and stir well; add 200g of fragrant taro cubes. Wherein, the dosage ratio of water and white granulated sugar in the syrup of this embodiment is 1:1.

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PUM

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Abstract

The invention discloses a henry steudnera tuber and sago beverage, which is prepared from the following ingredients in parts by weight: 180 to 220 parts of henry steudnera tuber, 170 to 200 parts of sago, 110 to 130 parts of coconut milk, 120 to 140 parts of concentrated milk and 260 to 290 parts of sugar. The product has the advantages that the color, the aroma and the taste are perfectly combined; the nutrition is rich; meanwhile, the effects of whitening, skin nourishing, spleen-stomach weakness and dyspepsia treatment are also achieved. The invention also discloses a preparation method of the henry steudnera tuber and sago beverage. The method is used for industrial production; the taste and the nutrition can be effectively controlled.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to taro sago dew and a preparation method thereof. Background technique [0002] Taro sago dew is a kind of traditional sugar water, and sugar water is a unique and indispensable dish on the dining table. As people have higher and higher requirements for the color and fragrance of food, it is not only delicious, but also nutritious and healthy. Taro sago dew in the market has different tastes due to different methods, and the nutrition is single. Therefore, it is necessary to provide a controllable and nutritious taro sago dew to be used in the market to increase economic benefits. Contents of the invention [0003] In view of the above-mentioned defects in the prior art, the object of the present invention is to provide a kind of taro sago dew, which has a complete color, fragrance, and rich nutrition, and also has the effects of whitening and beautifying the skin, and t...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L19/10A23L33/00
CPCA23L2/02A23L2/52A23L19/03A23L19/10A23L33/00A23V2002/00A23V2200/318A23V2200/32
Inventor 周永青
Owner 珠海永青泉商业管理有限公司
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