CN104026463A - 红薯粥及其制作工艺 - Google Patents
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Abstract
本发明公开了一种红薯粥及其制作工艺,它主要由红薯、玉米、山药、黑芝麻、黑豆、核桃仁、绿豆、莲子、南瓜、红枣、蜂蜜、益生菌制成。其制作工艺是将1)将红薯、山药、南瓜去皮、切块后加水浸泡;2)将玉米、黑豆、绿豆和莲子加水浸泡后蒸煮;3)步骤1)和步骤2)的物料混匀,加水,旺火熬煮25~35min,再加入红枣、黑芝麻、核桃仁继续熬煮15~25min,然后加入蜂蜜,小火熬煮10~15min;4)将步骤3)的物料降温至43~45℃,加入益生菌,在密闭厌氧条件下发酵3~4h,即为红薯粥。本发明选取多种具有营养价值和保健价值的食物原材料,制成的红薯粥营养均衡,且具有一定的保健功效。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种红薯粥及其制作工艺。
背景技术
红薯块根中含有60%-80%的水分,10%-30%的淀粉,5%左右的糖分及少量蛋白质、油脂、纤维素、半纤维素、果胶、灰分等,若以2.5Kg鲜红薯折成0.5Kg粮食计算,其营养成分除脂肪外,蛋白质、碳水化合物等含量都比大米、面粉高,且红薯中蛋白质组成比较合理,必需氨基酸含量高,特别是粮谷类食品中比较缺乏的赖氨酸在红薯中含量较高。此外红薯中含有丰富的维生素(E、B1、B2、C),其淀粉也很容易被人体吸收。红薯含有独特的生物类黄酮成分,能促使排便通畅,可有效抑制乳腺癌和结肠癌的发生;能提高消化器官的功能,滋补肝肾,也可以有效治疗肝炎和黄疸。红薯蛋白质质量高,可弥补大米、白面中的营养缺失,经常食用可提高人体对主食中营养的利用率,使人身体健康、延年益寿。红薯富含膳食纤维,具有阻止糖分转化脂肪的特殊功能;可以促进胃肠蠕动和防止便秘,用来治疗痔疮和肛裂等,对预防直肠癌和结肠癌也有一定作用。红薯对人体器官黏膜有特殊的保护作用,可抑制胆固醇的沉积、保持血管弹性,防止肝肾中的结缔组织萎缩,防止胶原病的发生。由于红薯水分含量高,不耐贮存,因此,将其加工成红薯粥不仅可以延长其保质期,而且还能大大提高其附加值。现有的红薯粥直接以红薯为原料,营养不够全面均衡,口感也较差。
发明内容
本发明要解决的技术问题是提供一种口感丰富有层次,极具营养价值与保健功效的红薯粥及其制作工艺。
本发明提供的技术方案是一种红薯粥,包括以下重量份的原料制成:红薯30~50份、玉米10~25份、山药5~15份、黑芝麻2~5份、黑豆5~8份、核桃仁2~6份、绿豆10~20份、莲子3~5份、南瓜10~25份、红枣1~5份、蜂蜜15~30份、益生菌6~18份。
上述益生菌为保加利亚双歧杆菌、干酪乳杆菌、保加利亚乳杆菌或两歧双歧杆菌。
本发明还提供了上述红薯粥的制作工艺,包括以下步骤:
1)将红薯、山药、南瓜去皮、切块后加水浸泡10~20min,沥干,备用;
2)将玉米、黑豆、绿豆和莲子加水浸泡20~30min,置于65~75℃下蒸煮20~30min,再升温至85~95℃下蒸煮15~20min;
3)步骤1)和步骤2)的物料混匀,按料液比为1:6~10的比例往混合物料中加水,旺火熬煮25~35min,再加入红枣、黑芝麻、核桃仁继续熬煮15~25min,然后加入蜂蜜,小火熬煮10~15min;
4)将步骤3)的物料降温至43~45℃,加入益生菌,在密闭厌氧条件下发酵3~4h,即为红薯粥。
上述步骤2)中,水的温度为50~60℃。
与现有技术相比,本发明具有以下有益效果:
1)本发明选用了多种极具营养价值与保健功效的食物原材料,使得成品营养丰富,也更具有保健价值。
2)由于添加了益生菌,可以帮助调节肠道微生物菌群结构,增加肠道功能。
3)本发明原料配比合理,营养均衡,口感柔软,容易消化吸收,适合各种人群食用,尤其是病患食用。
具体实施方式
以下具体实施例对本发明作进一步阐述,但不作为对本发明的限定。
实施例1
1)称取以下各原料:红薯30kg、玉米10kg、山药5kg、黑芝麻2kg、黑豆5kg、核桃仁2kg、绿豆10kg、莲子3kg、南瓜10kg、红枣1kg、蜂蜜15kg、保加利亚双歧杆菌6kg;
2)将红薯、山药、南瓜去皮、切块后加水浸泡10min,沥干,备用;
3)将玉米、黑豆、绿豆和莲子加入50℃的水浸泡20min,置于65℃下蒸煮20min,再升温至85℃下蒸煮15min;
4)步骤2)和步骤3)的物料混匀,按料液比为1:6的比例往混合物料中加水,旺火熬煮25min,再加入红枣、黑芝麻、核桃仁继续熬煮15min,然后加入蜂蜜,小火熬煮10min;
5)将步骤4)的物料降温至43℃,加入保加利亚双歧杆菌,在密闭厌氧条件下发酵3h,即为红薯粥。
实施例2
1)称取以下各原料:红薯50kg、玉米25kg、山药15kg、黑芝麻5kg、黑豆8kg、核桃仁6kg、绿豆20kg、莲子5kg、南瓜25kg、红枣5kg、蜂蜜30kg、干酪乳杆菌18kg;
2)将红薯、山药、南瓜去皮、切块后加水浸泡20min,沥干,备用;
3)将玉米、黑豆、绿豆和莲子加入60℃的水浸泡30min,置于75℃下蒸煮30min,再升温至95℃下蒸煮20min;
4)步骤2)和步骤3)的物料混匀,按料液比为1:10的比例往混合物料中加水,旺火熬煮35min,再加入红枣、黑芝麻、核桃仁继续熬煮25min,然后加入蜂蜜,小火熬煮15min;
5)将步骤4)的物料降温至45℃,加入干酪乳杆菌,在密闭厌氧条件下发酵4h,即为红薯粥。
实施例3
1)称取以下各原料:红薯40kg、玉米15kg、山药8kg、黑芝麻3kg、黑豆6kg、核桃仁5kg、绿豆15kg、莲子4kg、南瓜18kg、红枣2kg、蜂蜜20kg、保加利亚乳杆菌12kg;
2)将红薯、山药、南瓜去皮、切块后加水浸泡15min,沥干,备用;
3)将玉米、黑豆、绿豆和莲子加入55℃的水浸泡25min,置于70℃下蒸煮25min,再升温至90℃下蒸煮18min;
4)步骤2)和步骤3)的物料混匀,按料液比为1:8的比例往混合物料中加水,旺火熬煮30min,再加入红枣、黑芝麻、核桃仁继续熬煮20min,然后加入蜂蜜,小火熬煮12min;
5)将步骤4)的物料降温至44℃,加入保加利亚乳杆菌,在密闭厌氧条件下发酵3.5h,即为红薯粥。
实施例4
1)称取以下各原料:红薯30kg、玉米25kg、山药5kg、黑芝麻5kg、黑豆5kg、核桃仁6kg、绿豆10kg、莲子5kg、南瓜10kg、红枣5kg、蜂蜜15kg、保加利亚双歧杆菌、干酪乳杆菌、保加利亚乳杆菌或两歧双歧杆菌18kg;
2)将红薯、山药、南瓜去皮、切块后加水浸泡10min,沥干,备用;
3)将玉米、黑豆、绿豆和莲子加入60℃的水浸泡20min,置于75℃下蒸煮20min,再升温至95℃下蒸煮15min;
4)步骤2)和步骤3)的物料混匀,按料液比为1:10的比例往混合物料中加水,旺火熬煮25min,再加入红枣、黑芝麻、核桃仁继续熬煮15min,然后加入蜂蜜,小火熬煮10min;
5)将步骤4)的物料降温至45℃,加入益生菌,在密闭厌氧条件下发酵3h,即为红薯粥。
Claims (4)
1.红薯粥,其特征在于:包括以下重量份的原料制成:红薯30~50份、玉米10~25份、山药5~15份、黑芝麻2~5份、黑豆5~8份、核桃仁2~6份、绿豆10~20份、莲子3~5份、南瓜10~25份、红枣1~5份、蜂蜜15~30份、益生菌6~18份。
2.根据权利要求1所述的红薯粥,其特征在于:所述益生菌为保加利亚双歧杆菌、干酪乳杆菌、保加利亚乳杆菌或两歧双歧杆菌。
3.权利要求1或2所述的红薯粥的制作工艺,其特征在于:包括以下步骤:
1)将红薯、山药、南瓜去皮、切块后加水浸泡10~20min,沥干,备用;
2)将玉米、黑豆、绿豆和莲子加水浸泡20~30min,置于65~75℃下蒸煮20~30min,再升温至85~95℃下蒸煮15~20min;
3)步骤1)和步骤2)的物料混匀,按料液比为1:6~10的比例往混合物料中加水,旺火熬煮25~35min,再加入红枣、黑芝麻、核桃仁继续熬煮15~25min,然后加入蜂蜜,小火熬煮10~15min;
4)将步骤3)的物料降温至43~45℃,加入益生菌,在密闭厌氧条件下发酵3~4h,即为红薯粥。
4.根据权利要求3所述的红薯粥的制作工艺,其特征在于:步骤2)中,水的温度为50~60℃。
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