花椒青果粥的研制

Trial Production of Pepper Green Fruit Porridge

多次重复试验总结出花椒青果粥3种配比方法。材料配比一:花椒青果用量5 g,青豆用量180 g,水用量200 g;材料配比二:花椒青果用量5 g,黄豆用量180 g,水用量200 g;材料配比三:花椒青果用量5 g,青豆用量90 g,黄豆用量90 g,水用量200 g。所得花椒青果粥色泽自然、风味浓郁,该方法不添加防腐剂,且能最大限度地保持鲜花椒果的色泽品质与营养风味。

Repeated tests have summed up three proportioning methods.Material proportioning 1:pepper green fruit 5 g,green bean 180 g,water 200 g;Material proportioning 2:green fruit 5 g,soybean 180 g,water 200 g;Material proportionong 3:pepper green fruit 5 g,green bean 90 g,soybean 90 g,water 200 g.The obtained pepper green fruit porridge had natural color and strong flavor,and the methods did not add preservative,and could maintain color quality and nutritional flavor of fresh flower prickly ash fruit to the greatest extent.