CN101390599B - Batata porridge and production method thereof - Google Patents
Batata porridge and production method thereof Download PDFInfo
- Publication number
- CN101390599B CN101390599B CN2008101435151A CN200810143515A CN101390599B CN 101390599 B CN101390599 B CN 101390599B CN 2008101435151 A CN2008101435151 A CN 2008101435151A CN 200810143515 A CN200810143515 A CN 200810143515A CN 101390599 B CN101390599 B CN 101390599B
- Authority
- CN
- China
- Prior art keywords
- ipomoea batatas
- congee
- raw material
- raw
- living
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a sweet potato porridge and a production method thereof; the raw material of the sweet potato porridge comprises raw sweet potatoes after aging treatment; the raw sweet potatoes after aging treatment are the sweet potatoes at the beginning of germination when the raw fresh sweet potatoes are placed in the embryonic environment. The production method comprises the following steps: (1) aging treatment of raw fresh potatoes, that is, the raw fresh sweet potatoes are stored at 16-20 DEG C and under a 85-90% relative humidity and turned into the raw sweet potatoes after aging treatment at the beginning of germination; (2) the raw potatoes obtained in step (1) are peeled, cut into small cubes and then cased in a jar; (3) rice is washed and put into the jar; (4) coarse cereals are washed and/or soaked and then put into the jar; (5) water is added into the jar, and a top gap is retained, following by the steps of mouth sealing, sterilizing, porridge boiling and cooling. The sweet potato porridge tastes delicious and unsour and has rich taste of sweet potato, without flatulence and hiccup after consumption.
Description
Technical field
The present invention relates to the congee manufacture field, particularly a kind of Ipomoea batatas congee and production method thereof.
Background technology
Ipomoea batatas contains rich nutrient contents and health-care components, has fat-reducing, effect such as anticancer, more and more is subjected to people's favor.Particularly in recent years, people have had certain understanding to the health-care effect of Ipomoea batatas, and the development of its market prospects and industry will have a considerable progress.Many experts think: Ipomoea batatas is to become one of optimal food of 21 century.Therefore at present also more about the technology introduction of Ipomoea batatas congee, but these Ipomoea batatas congee all directly process with fresh Ipomoea batatas, its mouthfeel is bad astringent taste, and the material matching of these Ipomoea batatas congee is not too scientific and reasonable in addition.As Chinese patent " a kind of mixed corn, sweet potato nutrition congee " (2005, China Patent No. ZL200510032423.2), it is to be primary raw material (15-25%) with the corn, add an amount of pumpkin (4-10%), Ipomoea batatas (5-10%), rice raw materials such as (6-13%), put into jacketed pan after the processing in proportion, the heating, to seething with excitement 8-12 minute, form by allotment, tinning, exhaust, sealing, sterilization then.Lack lysine very little as its Ipomoea batatas ratio of staple food product, and process adopts raw material to mix to boil tinning after 8-12 minute, this technology obviously is not suitable for suitability for industrialized production.Chinese patent " is the preparation method of the candied sweet-potato porridge of major ingredient with the sweet potato " (1996, publication number CN 1123105A) for another example, it is Ipomoea batatas and hawthorn, red date to be added to mix after water boils respectively, adds the product that honeybee, sucrose allotment, tinning, sterilization form again.Do not have rice in this product, the ratio of Ipomoea batatas is too high, the Ipomoea batatas overfeeding, and the oxidizing ferment in the Ipomoea batatas makes people's intestines and stomach produce great amount of carbon dioxide gas, can make people's abdominal distension, hiccup, passwind; In addition, the sugar content height of Ipomoea batatas stimulates hydrochloric acid in gastric juice to secrete in a large number, makes the people feel " heartburn ", stomach is upset and shrinks reinforcement, and acid regurgitation water etc. takes place the hydrochloric acid in gastric juice feed pipe that can flow backwards.The process route of its production simultaneously is the process route that is boiled into the laggard luggage jar of congee, sealing, sterilization that adopts, and this technology also is unfavorable to suitability for industrialized production.
Summary of the invention
The object of the present invention is to provide a kind of product mouthfeel that can make good, no astringent taste can not produce the Ipomoea batatas congee and the production method thereof of hiccup phenomenon after edible.
Comprise the living Ipomoea batatas through Ageing Treatment in the raw material of this Ipomoea batatas congee provided by the invention, described living Ipomoea batatas through Ageing Treatment is fresh living Ipomoea batatas to be placed in the environment that makes the rudiment of Ipomoea batatas energy the Ipomoea batatas when treating wherein to have Ipomoea batatas to begin rudiment.
As an embodiment of the invention, the raw material of its Ipomoea batatas congee comprises following each composition by weight: through living Ipomoea batatas 60-80%, the rice 10-20% of Ageing Treatment, all the other are coarse cereals or coarse cereals and sucrose.
The production method of Ipomoea batatas congee of the present invention comprises the steps:
(1) Ageing Treatment of fresh living Ipomoea batatas: fresh living Ipomoea batatas at 16-20 ℃, is deposited the living Ipomoea batatas that becomes through Ageing Treatment when the state that rudiment is arranged occurs under the condition of relative humidity 85-90%;
(2) clean peeling: the Ipomoea batatas that step (1) is obtained is with clear water flush away silt, peeling, and the Ipomoea batatas of peeling is diced in the tank filling;
(3) rice is eluriated totally with clear water, in the tank filling;
(4) coarse cereals wash clean or wash clean steep and send out in the tank filling;
(5) add water to reservation bottom clearance degree;
(6) seal;
(7) sterilization with cook gruel;
(8) cooling.
Because the living Ipomoea batatas that Ipomoea batatas congee of the present invention adopts utilizes the physiological metabolism of Ipomoea batatas itself like this through Ageing Treatment, reduce " puckery " flavor material of Ipomoea batatas congee greatly, make Ipomoea batatas congee of the present invention not have astringent taste, mouthfeel is very good, and the Ipomoea batatas flavor is strong, and the phenomenon that does not have the flatulence hiccup produces.The present invention notices that Ipomoea batatas is that its lysine content of genus base-forming food is higher in addition, and that rice belongs to its lysine content of acid food is lower, the present invention can not only make the soda acid of Ipomoea batatas congee reach that balance satisfies that nutrition requires by rational collocation and also edible after very comfortable.Production method of the present invention since be after tinning is sealed again sterilization cook gruel, so this technology is particularly useful for suitability for industrialized production.
The specific embodiment
Embodiment one
Raw material: through the living Ipomoea batatas of Ageing Treatment (with fresh living Ipomoea batatas at 16-20 ℃, deposit the living Ipomoea batatas that becomes when having bud to occur through Ageing Treatment under the condition of relative humidity 85-90%) account for the 60-80% of total raw material weight, the 10-20% that rice accounts for total raw material weight, all the other be peanut, red bean, mung bean, kidney bean, the seed of Job's tears, lotus seeds, longan, red date, white fungus, matrimony vine altogether.The percentage of the shared total raw material weight of various raw materials can be selected arbitrarily in giving scope, carries out any proportioning then, such as the proportioning in the table one.
Clicking step during production carries out:
(1) Ageing Treatment of fresh living Ipomoea batatas: fresh living Ipomoea batatas at 16-20 ℃, is deposited the living Ipomoea batatas that becomes through Ageing Treatment when the state that rudiment is arranged occurs under the condition of relative humidity 85-90%;
(2) clean peeling: the livings Ipomoea batatas that step (1) is obtained is with clear water flush away silt, peeling, and the Ipomoea batatas of removing the peel is diced in the tank filling;
(3) rice, peanut, matrimony vine, longan, red date are cleaned with clear water, in the tank filling;
(4) beans, mung bean, kidney bean, the seed of Job's tears, lotus seeds, white fungus are sent out in the tank filling with clear water wash clean and bubble;
(5) add water, the bottom clearance degree that adds in the jar is about 1cm;
(6) adopt vacuum seal;
(7) 121 ℃ of sterilizations with cook gruel;
(8) be cooled to 38 ℃.
Present embodiment the very nutrition of Ipomoea batatas congee, ph balancing is good, does not have astringent taste, product is with sucrose, especially is fit to diabetes patient.
Embodiment two
Raw material: fresh living Ipomoea batatas at 16-20 ℃, is deposited under the condition of relative humidity 85-90% to there being Ipomoea batatas to begin the state of rudiment; Then this fresh Ipomoea batatas is accounted for the 60-80% of raw material gross weight, the 10-20% that rice accounts for the raw material gross weight, peanut, red bean, mung bean, kidney bean, the seed of Job's tears, lotus seeds, longan, red date, white fungus, matrimony vine account for the 5-15% of total raw material weight altogether, and sucrose accounts for the 5-14% of total raw material weight.The percentage of the shared total raw material weight of various raw materials can be selected arbitrarily in giving scope, carries out any proportioning then.
Clicking step during production carries out:
(1) Ageing Treatment of fresh living Ipomoea batatas: at 16-20 ℃, depositing under the condition of relative humidity 85-90% to the state that has Ipomoea batatas to begin rudiment becomes living Ipomoea batatas through Ageing Treatment with fresh living Ipomoea batatas;
(2) clean peeling: the livings Ipomoea batatas that step (1) is obtained is with clear water flush away silt, peeling, and the Ipomoea batatas of removing the peel is diced in the tank filling;
(3) with rice, peanut, matrimony vine, longan, red date are cleaned with clear water, in the tank filling;
(4) red bean, mung bean, kidney bean, the seed of Job's tears, lotus seeds, white fungus are sent out in the tank filling with clear water wash clean and bubble;
(5) sucrose is mixed with syrup, and the refractive power pol is preferably 10Brix, during this syrup jar is gone into to irritate, irritates to the bottom clearance degree that leaves about 1cm.
(6) or adopt the heating power exhaust, after reaching 85 ℃, a jar central temperature seals.
(7) 121 ℃ of sterilizations with cook gruel 350g dress, sterilization 45 minutes.
(8) be cooled to 38 ℃.
The Ipomoea batatas congee mouthfeel of present embodiment is very good, the reasonable and nutrition of collocation, and ph balancing is good, does not have astringent taste, and the people who is fit to various age brackets is edible.
Table one:
| Raw material (accounting for gross weight %) | Proportioning one | Proportioning two | Proportioning three | Proportioning four |
| Living Ipomoea batatas through Ageing Treatment | 60 | 80 | 70 | 75 |
| Rice | 10 | 20 | 15 | 18 |
| Coarse cereals | Surplus | Surplus | Surplus | Surplus |
Claims (5)
1. an Ipomoea batatas congee is characterized in that comprising in the raw material the living Ipomoea batatas through Ageing Treatment, and described living Ipomoea batatas through Ageing Treatment is fresh living Ipomoea batatas to be placed in the environment that makes the rudiment of Ipomoea batatas energy the Ipomoea batatas when treating wherein to have Ipomoea batatas to begin rudiment.
2. Ipomoea batatas congee according to claim 1 is characterized in that raw material following each composition by weight of this Ipomoea batatas congee: through living Ipomoea batatas 60-80%, the rice 10-20% of Ageing Treatment, all the other are coarse cereals or coarse cereals and sucrose.
3. Ipomoea batatas congee according to claim 2 is characterized in that described coarse cereals account for the 5-15% of total raw material weight, and sucrose accounts for the 5-14% of total raw material weight.
4. according to claim 2 or 3 described Ipomoea batatas congee, it is characterized in that described coarse cereals comprise peanut, red bean, mung bean, kidney bean, the seed of Job's tears, lotus seeds, longan, red date, white fungus, matrimony vine.
5. a production method that is used for production claim 1 or 2 described Ipomoea batatas congee comprises the steps:
(1) raw material is handled: fresh living Ipomoea batatas at 16-20 ℃, is deposited under the condition of relative humidity 85-90% when having Ipomoea batatas to begin rudiment;
(2) clean peeling: the Ipomoea batatas that step (1) obtains is used clear water flush away silt, peeling, the Ipomoea batatas of peeling is diced, in the prescription tank filling;
(3) rice is eluriated totally with clear water, in the tank filling;
(4) coarse cereals wash clean or wash clean are steeped in the tank filling again;
(5) add water to reservation bottom clearance degree;
(6) seal;
(7) sterilization with cook gruel;
(8) cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101435151A CN101390599B (en) | 2008-11-07 | 2008-11-07 | Batata porridge and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101435151A CN101390599B (en) | 2008-11-07 | 2008-11-07 | Batata porridge and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101390599A CN101390599A (en) | 2009-03-25 |
| CN101390599B true CN101390599B (en) | 2010-12-22 |
Family
ID=40491263
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008101435151A Expired - Fee Related CN101390599B (en) | 2008-11-07 | 2008-11-07 | Batata porridge and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101390599B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101971980B (en) * | 2010-07-26 | 2012-05-30 | 山西振东五和健康食品股份有限公司 | Nutritive porridge for patients undergoing malignant tumor chemotherapy |
| CN104026463A (en) * | 2014-05-29 | 2014-09-10 | 东兴妙姝农业产业有限公司 | Sweet potato porridge and preparation technology thereof |
| CN104171865A (en) * | 2014-07-30 | 2014-12-03 | 任保林 | Toxin expelling and health preserving porridge |
| CN106879915A (en) * | 2015-12-15 | 2017-06-23 | 王捷莹 | Prevent and treat diabetes congee |
| CN109221942A (en) * | 2018-08-24 | 2019-01-18 | 钟伟 | A kind of production method of nutrition-balanced sweet potato diet congee |
| CN109170534A (en) * | 2018-09-17 | 2019-01-11 | 黄世仁 | Batata porridge |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1073077A (en) * | 1991-12-12 | 1993-06-16 | 程福来 | A kind of preparation method of potato food |
| CN1123105A (en) * | 1994-11-17 | 1996-05-29 | 胡红拴 | Method for preparation of candied sweet-potato porridge using sweet-potato as main material |
| CN1179281A (en) * | 1997-10-13 | 1998-04-22 | 刘国柱 | Formula of mixed corn, sweet potato and fruit powder for making gruel, and process for preparing same |
| CN1775076A (en) * | 2005-11-24 | 2006-05-24 | 株洲市华为食品有限公司 | Corn-sweet potato nutrient porridge |
-
2008
- 2008-11-07 CN CN2008101435151A patent/CN101390599B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1073077A (en) * | 1991-12-12 | 1993-06-16 | 程福来 | A kind of preparation method of potato food |
| CN1123105A (en) * | 1994-11-17 | 1996-05-29 | 胡红拴 | Method for preparation of candied sweet-potato porridge using sweet-potato as main material |
| CN1179281A (en) * | 1997-10-13 | 1998-04-22 | 刘国柱 | Formula of mixed corn, sweet potato and fruit powder for making gruel, and process for preparing same |
| CN1775076A (en) * | 2005-11-24 | 2006-05-24 | 株洲市华为食品有限公司 | Corn-sweet potato nutrient porridge |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101390599A (en) | 2009-03-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1077411C (en) | Ginseng jam and its producing method | |
| CN101390599B (en) | Batata porridge and production method thereof | |
| CN103540470A (en) | Method for preparing sweet potato wine | |
| CN102599448A (en) | Preparation method of lotus root cake and lotus root soup | |
| CN102696983A (en) | Germinated brown rice nutrition tablet and preparation method thereof | |
| CN105054167A (en) | Cereal beverage with flavor of red dates and preparation method of cereal beverage | |
| CN105942101A (en) | Preparation method of ferment liquid and ferment liquid prepared by preparation method of ferment liquid | |
| CN106490091A (en) | A kind of Rhizoma Steudnerae Henryanae Toast made based on Rhizoma Steudnerae Henryanae concentrated juice and preparation method thereof | |
| CN1884467A (en) | Black raspberry juice wine and process for preparation | |
| CN101580786A (en) | Method for preparing snow pear wine | |
| CN102524775A (en) | Preparation method of ganoderma spore fermented glutinous rice | |
| CN102318796A (en) | Minor cereal porridge can | |
| CN103333785A (en) | Preparation method of ottelia alismoides vinegar | |
| CN102150781A (en) | Medicinal stone-buckwheat eight-ingredient porridge and preparation method thereof | |
| CN107746765A (en) | A kind of brewing method of agaricus bisporus quinoa wine | |
| CN105420032A (en) | Golden Chinese date fruit wine | |
| CN104059835A (en) | Pumpkin wine | |
| CN106262928A (en) | A kind of processing cake that bakees is with syrup dedicated | |
| CN111406885A (en) | Rice-stuffed glutinous rice cake and manufacturing method thereof | |
| CN1736264A (en) | Preparation process of dry mulberry and purpose thereof | |
| CN111743091A (en) | Novel bean dreg sauce and preparation method thereof | |
| CN108102873A (en) | A kind of wax gourd Semen Coicis health-care vinegar beverage and preparation method thereof | |
| CN107129922A (en) | The brewing method of Chinese yam beans vinegar | |
| CN107751921A (en) | Sour soup of a kind of bamboo shoots fermentation and preparation method thereof | |
| CN106635661A (en) | Brewing method of Majia shaddock wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20101222 Termination date: 20111107 |