阅读说明：本技术 一种鸡矢藤绿豆圆的制备方法 (Preparation method of fevervine mung bean balls ) 是由 罗琪 潘磊庆 于 2019-04-04 设计创作，主要内容包括：本发明涉及一种鸡矢藤绿豆圆的制备方法,属于食品加工领域。本发明的鸡矢藤绿豆圆的制备原料重量配比为：新鲜鸡矢藤叶30-80份、绿豆80-100份、木薯粉110-140份、马铃薯淀粉20-50份、水50-80份、蜂蜜25-40份。鸡矢藤(学名：Paederia scandens(Lour.)Merr.),茜草科多年生草质藤本植物,既可入药,有消食祛风湿、活血消肿功效,其嫩茎叶又是广东、海南一带居民喜欢吃的美味野菜。本发明的鸡矢藤绿豆圆有着鸡矢藤独特的野菜香气而无臭味,添加到豆花、奶茶、刨冰等甜点中,清爽有弹性,风味独特。(The invention relates to a preparation method of fevervine mung bean balls, belonging to the field of food processing. The Chinese fevervine green bean ball is prepared from the following raw materials in parts by weight: 30-80 parts of fresh chicken rattan leaves, 80-100 parts of mung beans, 110-140 parts of cassava powder, 20-50 parts of potato starch, 50-80 parts of water and 25-40 parts of honey. Paederia scandens (Lour.) Merr, perennial herbaceous vine of Rubiaceae, which can be used as medicine, has effects of resolving food stagnation, dispelling pathogenic wind, removing dampness, promoting blood circulation and relieving swelling, and its tender stem and leaf are delicious wild vegetables which are popular with residents in Guangdong and Hainan provinces. The paederia scandens mung bean ball has unique wild vegetable fragrance of paederia scandens without odor, and is fresh, cool, elastic and unique in flavor when added into desserts such as bean curd, milk tea, ice shavings and the like.)

1. A fevervine mung bean ball is characterized in that: the feed is prepared from the following raw materials in parts by weight:

3080 parts of fresh rattan leaves, 80-100 parts of mung beans, 110-140 parts of cassava powder, 20-50 parts of potato starch, 50-80 parts of water and 25-40 parts of honey.

2. The fevervine mung bean roll of claim 1, wherein: the feed is prepared from the following raw materials in parts by weight:

60 parts of fresh chicken rattan leaves, 90 parts of mung beans, 120 parts of cassava flour, 30 parts of potato starch, 60 parts of water and 30 parts of honey.

3. The method for producing a fevervine green bean circle according to any one of claims 1 to 2, comprising: the preparation method comprises the following steps:

(1) drying and crushing the chicken rattan leaves: selecting fresh paederia scandens without plant diseases and insect pests, picking fresh, full and incomplete leaves, drying by using a vacuum drying oven after cleaning, crushing the paederia scandens leaves by using a crusher, and sieving by using a 80-mesh sieve for later use;

(2) preparing mung bean paste: cleaning semen Phaseoli Radiati, soaking in water for 1 hr, decocting in boiling water with moderate fire until it is soft, taking out, draining, mixing with water, and mincing;

(3) mixing raw materials: mixing the Chinese fevervine powder and the mung bean paste obtained in the above steps, adding the cassava powder, the potato starch and the honey in portions, uniformly mixing, and kneading into smooth dough;

(4) cutting and freezing: and (4) cutting the dough obtained in the step (3) into small blocks with uniform size, feeding the small blocks into a quick freezer, packaging and storing the frozen paederia scandens bean balls, wherein the central temperature of the frozen paederia scandens bean balls is required to be below 18 ℃.

4. The method for preparing a fevervine mung bean ball according to claim 3, wherein: the dried spatholobus suberectus hance leaves in the step (1) have the moisture content of about 20 percent.

5. The method for preparing a fevervine mung bean ball according to claim 3, wherein: the diameter of the small block obtained in the step (4) is 0.6-0.8cm, and the length is 0.6-0.8 cm.

Technical Field

The invention relates to a preparation method of paederia scandens mung bean balls, belonging to the field of food processing.

Background

Paederia scandens (Lour.) Merr, perennial herbaceous liana of Rubiaceae, mainly distributed in Yangtze river basin and south areas of China, and often grown in shrubs and wildlands with humid and hot climate. Fresh paederia scandens has foul smell after being kneaded and crushed, so the paederia scandens is also named as paederia scandens. The Chinese fevervine herb can be used as a medicine, has the effects of promoting digestion, dispelling wind-damp, promoting blood circulation and relieving swelling, and the tender stem leaves of the Chinese fevervine herb are delicious wild vegetables which are popular with residents in Guangdong and Hainan provinces. After processing, the Chinese fevervine herb has no stink, fragrant smell, delicious taste and unique flavor. However, because of the name, most people still have rejection to the Chinese fevervine, most of the Chinese fevervine only remains folk snacks for utilization of the edible value of the Chinese fevervine, and many people still have little knowledge of the Chinese fevervine and still process the Chinese fevervine into products which are accepted by the public and easy to store and transport, so the Chinese fevervine still has great market potential.

Mung beans have the effects of cooling, detoxifying, promoting urination and improving eyesight, are cultivated in south and north China, contain about 50% of starch, which is second only to cereal, wherein amylose accounts for 29% and amylopectin accounts for 71%. The mung bean ball is a food made of mung beans, tapioca flour and other food materials, and a plurality of desserts such as bean flower and shaved ice can be added with the mung bean ball and the taro ball to cover the mung bean ball and the taro ball for eating together. When the mung bean balls are made, only the cassava powder is added, so that the mung bean balls are elastic, and the potato starch is used for making the mung bean balls, the mung bean balls are made into mung bean balls with moderate elasticity and suitable for the taste of most people by adjusting the proportion of the cassava powder and the potato starch.

According to the invention, the paederia scandens and the mung beans are organically combined to prepare the mung bean balls with the paederia scandens nutritive value and unique wild vegetable faint scent, are excellent partners of various desserts in summer due to inflammation, and have important significance for improving the edible value of the paederia scandens and enriching the variety of desserts such as the mung bean balls.

Disclosure of Invention

The invention aims to provide a fevervine green bean ball and a preparation method thereof.

In order to achieve the purpose, the paederia scandens mung bean ball provided by the invention comprises the following components in parts by weight: 30-80 parts of fresh chicken rattan leaves, 80-100 parts of mung beans, 110-140 parts of cassava powder, 20-50 parts of potato starch, 50-80 parts of water and 25-40 parts of honey.

Preferably, the paederia scandens mung bean ball comprises the following components in parts by weight: 60 parts of fresh chicken rattan leaves, 90 parts of mung beans, 120 parts of cassava flour, 30 parts of potato starch, 60 parts of water and 30 parts of honey.

In order to achieve the purpose, the invention also provides a preparation method of the paederia scandens round, which comprises the steps of paederia scandens leaf treatment, mung bean paste preparation, cutting and freezing and the like. The specific operation is as follows:

1. preparing the spatholobus stems: selecting fresh paederia scandens without plant diseases and insect pests, picking fresh and full leaves without residue, and cleaning;

2. preparing paederia foetida powder: drying the chicken sagittaria leaves obtained in the step 1 by using a vacuum drying oven, crushing the chicken sagittaria leaves by using a crusher, and sieving the crushed chicken sagittaria leaves by using a 80-mesh sieve for later use;

3. preparing mung bean paste: cleaning semen Phaseoli Radiati, soaking in water for 1 hr, decocting in boiling water with moderate fire until it is soft, taking out, draining, mixing with water, and mincing;

4. mixing raw materials: mixing the Chinese fevervine powder and the mung bean paste obtained in the above steps, adding the cassava powder, the potato starch and the honey in portions, uniformly mixing, and kneading into smooth dough;

5. cutting and freezing: cutting the dough obtained in the above steps into small pieces with uniform size, feeding into a quick freezer, keeping the center temperature of the frozen herba Paederiae semen Phaseoli Radiati circle below-18 deg.C, packaging, and storing.

The moisture content of the dried spatholobus stems in the step 2 is about 20 percent.

And 5, cutting the small blocks into small blocks with the diameter of 0.6-0.8cm and the length of 0.6-0.8 cm.

Advantageous effects

The Chinese fevervine herb can be used as a medicine and can be directly eaten, and has the effects of promoting digestion, dispelling wind-damp, promoting blood circulation, relieving swelling and the like. The processed paederia scandens has no malodor, and is fragrant and delicious and has unique flavor. However, most people still have the rejection of the Chinese fevervine because of the name, and the utilization of the edible value of the Chinese fevervine mostly only stays in folk snacks. The invention organically combines the Chinese fevervine and the mung bean to prepare the mung bean ball with the Chinese fevervine nutritive value and unique wild vegetable faint scent, is an excellent partner of various desserts in summer with inflammation, and has important significance for improving the edible value of the Chinese fevervine and enriching the variety of desserts such as the mung bean ball and the like.

Detailed Description

The present invention will be further described with reference to the following examples. The examples are provided for better illustration of the present invention, but the present invention is not limited to the examples. It is to be understood that the present invention may be embodied in various forms and should not be limited by the embodiments set forth herein.