CN103704544A - 一种魔芋红薯酱的制作方法 - Google Patents
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Classifications
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明属于食品加工领域,具体涉及一种魔芋红薯酱的制作方法。一种魔芋红薯酱的制作方法,包括以下工艺步骤:原料处理→打浆→加热→出锅装瓶。本发明制得的魔芋红薯酱酱体细腻,酱体棕红,具有魔芋和红薯双重风味,还具有防癌抗癌的保健作用。本发明方法制作简单,工艺易掌控,能够规模化生产,可以满足市场的需求。
Description
技术领域
本发明属于食品加工领域,具体涉及一种魔芋红薯酱的制作方法。
背景技术
魔芋(Amorphophallus konjac),中国古代又称妖芋,自古以来就有“去肠砂”之称,是一种生长在海拔250—2500米的山间多年生草本植物,生长在疏林下,是有益的碱性食品。对食用动物性酸性食品过多的人,搭配吃魔芋,可以达到食品酸、碱平衡。此外,魔芋还具有水平降血糖、降血脂、降压、散毒、养颜、通脉、减肥、开胃等多功能。
魔芋含淀粉35%,蛋白质3%,以及多种维生素和钾、磷、硒等矿物质元素,还含有人类所需要的魔芋多糖,即葡萄甘露聚糖达45%以上。
魔芋性寒、辛,有毒;可活血化瘀,解毒消肿,宽肠通便,化痰软坚;主治降血压、降血糖、瘰疬痰核、损伤瘀肿、便秘腹痛、咽喉肿痛、牙龈肿痛等症。另外,魔芋还具有补钙、平衡盐分、洁胃、整肠、排毒等作用。
魔芋中含量最大的葡萄甘露聚糖具有强大的膨胀力,有超过任何一种植物胶的粘韧度, 即可填充胃肠,消除饥饿感,又因所含热量微乎其微,故可控制体重,达到减肥健美的目的。
魔芋中含有一种凝胶样的化学物质,具有防癌抗癌的神奇魔力。只要将成熟的魔芋经过简单提取分离,制成魔芋精粉,再把精粉加水加热,就可产生魔芋凝胶。这种凝胶被人吃入体内后,能形成半透明膜衣,附着在肠壁上,阻碍各种有害物质,特别是致癌物质的吸收,所以魔芋又被称为“防癌魔衣”。
魔芋还含有一种天然的抗菌素,以魔芋精粉为主要原料,配上其它原料制成食品后,魔芋能在食品表面形成抗菌膜,可防治细菌侵袭,延长贮存时间,起到保鲜防菌的作用。
发明内容
本发明的目的在于提供一种魔芋红薯酱的制作方法。
本发明的目的是通过以下技术方案实现的:
一种魔芋红薯酱的制作方法,其特征在于,它包括以下工艺步骤:
①将魔芋精粉加清水45-100倍,搅匀成胶液;选取新鲜无腐烂的红心红薯,洗净去皮,加入2%的食盐水中护色;
②捞出红薯蒸透,用打浆机打成浆,用60-80目尼龙网挤压过滤,得薯泥;
③将薯泥、魔芋胶液、白砂糖、水按重量比为2:1:3.5-4.5:3的比例倒入不锈钢夹层锅,搅拌均匀后加热煮沸,加热过程中缓慢加入魔芋精粉重量1%的柠檬酸,至液面呈现鱼鳞状时出锅;
④出锅后在90℃时装瓶封口,在100℃下灭菌30分钟,取出冷却后即得成品。
所述的一种魔芋红薯酱由上述方法制得。
本发明的有益效果
1、本发明制得的魔芋红薯酱酱体细腻,酱体棕红,具有魔芋和红薯双重风味,还具有防癌抗癌的保健作用。
2、本发明方法制作简单,工艺易掌控,能够规模化生产,可以满足市场的需求。
具体实施方式
以下实施例仅是对本发明的进一步说明,而非是对本发明的限制。
实施例1
将魔芋精粉200克加清水9.8公斤,搅匀成胶液;选取新鲜无腐烂的红心红薯,洗净去皮,加入2%的食盐水中护色;捞出红薯蒸透,用打浆机打成浆,用60-80目尼龙网挤压过滤,得薯泥;将薯泥20公斤、魔芋胶液10公斤、白砂糖35公斤、水30公斤倒入不锈钢夹层锅,搅拌均匀后加热煮沸,加热过程中缓慢加入柠檬酸2克,至液面呈现鱼鳞状时出锅;出锅后在90℃时装瓶封口,在100℃下灭菌30分钟,取出冷却后即得成品。
实施例2
将魔芋精粉200克加清水19.8公斤,搅匀成胶液;选取新鲜无腐烂的红心红薯,洗净去皮,加入2%的食盐水中护色;捞出红薯蒸透,用打浆机打成浆,用60-80目尼龙网挤压过滤,得薯泥;将薯泥40公斤、魔芋胶液20公斤、白砂糖45公斤、水30公斤倒入不锈钢夹层锅,搅拌均匀后加热煮沸,加热过程中缓慢加入柠檬酸2克,至液面呈现鱼鳞状时出锅;出锅后在90℃时装瓶封口,在100℃下灭菌30分钟,取出冷却后即得成品。
Claims (2)
1.一种魔芋红薯酱的制作方法,其特征在于包括以下工艺步骤:
①将魔芋精粉加清水45-100倍,搅匀成胶液;选取新鲜无腐烂的红心红薯,洗净去皮,加入2%的食盐水中护色;
②捞出红薯蒸透,用打浆机打成浆,用60-80目尼龙网挤压过滤,得薯泥;
③将薯泥、魔芋胶液、白砂糖、水按重量比为2:1:3.5-4.5:3的比例倒入不锈钢夹层锅,搅拌均匀后加热煮沸,加热过程中缓慢加入魔芋精粉重量1%的柠檬酸,至液面呈现鱼鳞状时出锅;
④出锅后在90℃时装瓶封口,在100℃下灭菌30分钟,取出冷却后即得成品。
2.一种如权利要求1所述的方法制备魔芋红薯酱。
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Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104223025A (zh) * | 2014-09-10 | 2014-12-24 | 湖北顺溪生物食品股份有限公司 | 一种分段发酵香甜魔芋酱及其制备方法 |
CN104946481A (zh) * | 2015-06-16 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | 一种紫甘薯青稞米酒饮料 |
CN105410870A (zh) * | 2015-11-22 | 2016-03-23 | 湖北顺溪生物食品股份有限公司 | 一种鱼鲜魔芋酱及其制备方法 |
CN106387846A (zh) * | 2016-09-23 | 2017-02-15 | 防城港市港口区思达电子科技有限公司 | 一种红薯清火酱料的制备方法 |
CN106562200A (zh) * | 2016-11-01 | 2017-04-19 | 湖北工业大学 | 鲜紫薯复合面条及其制备方法 |
CN116138417A (zh) * | 2023-03-13 | 2023-05-23 | 塔里木大学 | 一种润肠通便的食品及其制备方法 |
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2013
- 2013-12-14 CN CN201310679118.7A patent/CN103704544A/zh active Pending
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104223025A (zh) * | 2014-09-10 | 2014-12-24 | 湖北顺溪生物食品股份有限公司 | 一种分段发酵香甜魔芋酱及其制备方法 |
CN104223025B (zh) * | 2014-09-10 | 2017-12-08 | 湖北顺溪生物食品股份有限公司 | 一种分段发酵香甜魔芋酱及其制备方法 |
CN104946481A (zh) * | 2015-06-16 | 2015-09-30 | 蚌埠鲲鹏食品饮料有限公司 | 一种紫甘薯青稞米酒饮料 |
CN105410870A (zh) * | 2015-11-22 | 2016-03-23 | 湖北顺溪生物食品股份有限公司 | 一种鱼鲜魔芋酱及其制备方法 |
CN106387846A (zh) * | 2016-09-23 | 2017-02-15 | 防城港市港口区思达电子科技有限公司 | 一种红薯清火酱料的制备方法 |
CN106562200A (zh) * | 2016-11-01 | 2017-04-19 | 湖北工业大学 | 鲜紫薯复合面条及其制备方法 |
CN116138417A (zh) * | 2023-03-13 | 2023-05-23 | 塔里木大学 | 一种润肠通便的食品及其制备方法 |
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