CN104982782A - Making method for purple sweet potato congee - Google Patents
Making method for purple sweet potato congee Download PDFInfo
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- CN104982782A CN104982782A CN201510301359.7A CN201510301359A CN104982782A CN 104982782 A CN104982782 A CN 104982782A CN 201510301359 A CN201510301359 A CN 201510301359A CN 104982782 A CN104982782 A CN 104982782A
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- 238000002360 preparation method Methods 0.000 claims description 25
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 239000001110 calcium chloride Substances 0.000 claims description 5
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- 210000003038 endothelium Anatomy 0.000 claims description 5
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 5
- 230000007935 neutral effect Effects 0.000 claims description 2
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a making method for purple sweet potato congee. The purple sweet potato congee is prepared by adding hardened purple sweet potato into a cooked congee material and carrying out sterilization at 121 DEG C for 10 to 12 min. The obtained purple sweet potato congee retains the intact tuber shape of purple sweet potato, has unique taste and reduces loss of nutrients in cooking of purple sweet potato. According to the making method for the purple sweet potato congee, hardening, color protection, cooking of sugar liquor and short-time sterilization at 121 DEG C are combined together, so the purple sweet potato congee containing the intact purple sweet potato tuber is obtained, the intact purple sweet potato tuber maintains the purple color, nutrients of purple sweet potato and activity of anthocyanidin are maximally retained, and the purple sweet potato congee has good color, fragrance, flavor and taste and antioxidative health care functions.
Description
Technical field
The present invention relates to a kind of preparation method of congee, particularly relate to a kind of preparation method of purple sweetpotato congee.
Background technology
Traditional cuisines of the Zhou Shi Chinese nation, always deeply by the love and esteem of people, also in the process passed on from generation to generation, enrich constantly and change irregularly, and mixed congee is subject to liking of people as a kind of congee especially due to its abundant mouthfeel and nutrition.From mixed congee product in recent years on the market, mixed congee is gradually to health careization development, and product function trend slowly highlights, and therefore makes a kind of look, and fragrant, taste is all good, and the congee series products simultaneously again with health care is significant.
Purple sweetpotato is nutritious has special health care; containing polysaccharide, polyphenol compound, trace elements of selenium isoreactivity composition; the most outstanding active component is anthocyan material; French scientist Maas chief strangles doctor and finds that anthocyanidin is natural potent free radical scavenger; can effective harmful substance free radical in purged body; help human body is anti-oxidant, delays senility, protection liver.Chinese patent 201410434198.4 discloses and a kind ofly comprises mixed congee of purple potato and purple rice and preparation method thereof, by adding purple potato, nutrition that purple rice strengthens mixed congee and function, but in the manufacturing process of mixed congee, purple potato block often merges with congee, what lose purple potato block chews mouthfeel, and the anthocyanidin of purple potato can have greater loss in manufacturing process, reduce its health-care efficacy.
Summary of the invention
For solving the deficiencies in the prior art, the invention provides a kind ofly to be of high nutritive value, the preparation method of purple sweetpotato congee that mouthfeel is good.
For achieving the above object, the preparation method of purple sweetpotato congee of the present invention is the purple sweetpotato adding cure process in the congee material of slaking, and obtains through 121 DEG C of sterilizing 10 ~ 12min.
It is the block-shape morphology keeping purple sweetpotato complete in the manufacturing process of congee, give the mouthfeel of purple sweetpotato congee uniqueness, join in the congee material of other slaking after cure process is carried out to purple sweetpotato, eventually pass the short-term sterilization process of 121 DEG C, not only achieve the slaking of purple sweetpotato but also avoid purple sweetpotato with the process of other congee material together boiling, remain complete purple sweetpotato block-shape morphology, imparting purple sweetpotato congee is distinctive chews mouthfeel, also reduces the loss of purple sweetpotato at boiling maturing process nutriment.Cure process and short-term sterilization treatment process be combined with each other the mouthfeel of the nutrition that ensure that purple sweetpotato congee enriches and complete purple sweetpotato block, realize the sclerosis shortening of purple sweetpotato in congee, in preparation method cure process and 121 DEG C of these two processing links of short-term sterilization process indispensable.
As the restriction to aforesaid way, the cure process of described purple sweetpotato is that purple sweetpotato is carried out sclerosis 8-12 hour in limewash hardening bath or calcium chloride hardening bath, uses clear water rinsing to neutral afterwards.
As the restriction to aforesaid way, described limewash hardening bath is the limewash of 1-2%, and calcium chloride hardening bath is the calcium chloride solution of 0.1-0.2%.
As the restriction to aforesaid way, before the congee material purple sweetpotato of cure process being joined slaking, by purple sweetpotato boiling 20-30min in liquid glucose, shady and cool place is dry.
Purple sweetpotato, in the boiling of liquid glucose, enriches the mouthfeel of purple sweetpotato on the one hand, is beneficial on the other hand and prevents nutriment to be oxidized, keep color and luster, and cure process is combined with liquid glucose boiling process, sugar and calcium is infiltrated in purple sweetpotato and makes purple sweetpotato hardenability larger.
As the restriction to aforesaid way, described sugar concentration is 40-50%.
As the restriction to aforesaid way, before purple sweetpotato cure process, or between purple sweetpotato cure process and 121 DEG C of sterilizings, color retention is carried out to purple sweetpotato.
The anthocyanidin contained in purple sweetpotato, is a kind of material of instability, easily loses in process, adopts color retention, farthest reduces the loss of anthocyanidin in process, keeps anthocyanidin active, makes purple sweetpotato congee give full play to health-care efficacy.
As the restriction to aforesaid way, described color retention is that purple sweetpotato carries out protecting look 40-45min in the colour protecting liquid containing Vc and citric acid.
Vc and citric acid are good antioxidants, can prevent the oxidation of anthocyanidin in purple sweetpotato.
As the restriction to aforesaid way, described colour protecting liquid contains Vc 0.02-0.05%, citric acid 0.1-0.2%.
As the restriction to aforesaid way, the congee material of described slaking is the eight treasures (choice ingredients of certain special dishes) chuckchuck sound material of slaking.
As the restriction to aforesaid way, the eight treasures (choice ingredients of certain special dishes) chuckchuck sound material of described slaking is obtained by following methods:
A, pretreatment of raw material, by the warm water cleaning with 30-40 DEG C of glutinous rice, black rice, mung bean and rde bean, soak 2-3 hour by after the seed of Job's tears and shelled peanut cleaning, Chinese chestnut heated 3-5min in boiling water, sloughs endothelium in 30-40 DEG C of water-bath;
B, prepare burden, add additive, 20 parts, the glutinous rice after step a process of learning from else's experience, black rice 15 parts, 8 parts, mung bean, rde bean 8 parts, the seed of Job's tears 8 parts, shelled peanut 4 parts, obtain mixed material; Additive sucrose ester 0.05-0.1%, disodium ethylene diamine tetraacetate 0.05-0.1%, calgon 0.05-0.1%, sucrose 4-6% are obtained additive solution by quality proportioning is water-soluble, mixes according to the quality proportioning 4-5:1 of mixed material and additive solution;
C, slaking, the mixing material that step b is obtained at ambient pressure or boiling under high pressure, slaking, be cooled to 70-80 DEG C after slaking, add the complete Chinese chestnut after step a process, obtain the eight treasures (choice ingredients of certain special dishes) chuckchuck sound material of slaking.
According to the difference of beans cereal in raw material, carry out different pretreatment, both ensured the ripe rotten of each food materials of mixed congee, ensure that again nutrition is not run off.In raw material, Chinese chestnut only carries out peeling process, keeps the complete of Chinese chestnut, enriches the mouthfeel of congee.
In sum, adopt technical scheme of the present invention, the purple sweetpotato congee of making remains complete purple sweetpotato block-shape morphology, and imparting purple sweetpotato congee is distinctive chews mouthfeel, also reduces the loss of purple sweetpotato at boiling maturing process nutriment.In the preparation method of purple sweetpotato congee, cure process is combined with color retention, liquid glucose boiling and 121 DEG C of short-term sterilization processing links, the purple sweetpotato congee containing complete purple sweetpotato block can not only be obtained, and purple sweetpotato block remains the purple of itself, farthest remain the nutrition of purple sweetpotato and the activity of anthocyanidin, make the color of congee, mouthfeel all good, also there is oxidation-resisting health-care function.
Detailed description of the invention
Embodiment one
The present embodiment relates to a kind of preparation method of purple sweetpotato congee, and particularly relate to a kind of preparation method of purple sweetpotato mixed congee, the method comprises the following steps:
Step one, by purple sweetpotato clean, stripping and slicing, make the purple sweetpotato block of 1 × 1cm size;
Step 2, colour protecting liquid purple sweetpotato block being put into 0.02%Vc and 0.2% citric acid carry out protecting look 45min; Then limewash hardening bath purple sweetpotato block being put into 1% soaks sclerosis 10 hours, after the sclerosis of purple sweetpotato block, then uses clear water rinsing 2 ~ 3 times, makes it to neutrality;
Step 3, by the boiling 25min in the liquid glucose of 45% of the purple sweetpotato block after step 2 process, to drain, shady and cool place's natural drying;
Step 4, the process of mixed congee raw material, slaking, comprise the following steps:
A, pretreatment of raw material, get raw material glutinous rice, black rice, mung bean, rde bean, the seed of Job's tears, shelled peanut and Chinese chestnut, glutinous rice, black rice, mung bean and the rde bean warm water with 40 DEG C is cleaned up, soak after the seed of Job's tears and shelled peanut cleaning 2 hours in 40 DEG C of water-baths, drain rear stand-by, Chinese chestnut is heated 4min in boiling water, sloughs endothelium;
B, prepare burden, add additive, get 20 parts, pretreated glutinous rice, black rice 15 parts, 8 parts, mung bean, rde bean 8 parts, the seed of Job's tears 8 parts, shelled peanut 4 parts, obtains mixed material; Get additive sucrose ester 0.05%, disodium ethylene diamine tetraacetate 0.05%, calgon 0.05%, sucrose 6%, fully dissolves with water, obtains additive solution; Proportioning is carried out than 5:1, mixing according to mixed material and additive solution;
C, slaking, the mixing material obtained by step b carries out boiling, slaking at ambient pressure, is cooled to 80 DEG C after slaking, adds peeling Chinese chestnut, and Chinese chestnut amount accounts for 3% of mixing material, obtains the eight treasures (choice ingredients of certain special dishes) chuckchuck sound material of slaking;
Step 5, purple sweetpotato block step 3 obtained join in the eight treasures (choice ingredients of certain special dishes) chuckchuck sound material of the slaking that step 4 obtains, and purple sweetpotato block addition is 15% of the congee material of slaking, and mixing, filling, 121 DEG C of sterilization 10min, obtain finished product.
Percentage all in above-mentioned preparation method is mass percent, and the purple sweetpotato mixed congee obtained contains complete purple sweetpotato block, and the purple of purple sweetpotato block maintenance itself, and solid content is 12%.
Embodiment two
The present embodiment relates to a kind of preparation method of purple sweetpotato mixed congee equally, comprises the following steps:
Step one, by purple sweetpotato clean, stripping and slicing, make the purple sweetpotato block of 1 × 1cm size;
Step 2, limewash hardening bath purple sweetpotato block being put into 2% soak sclerosis 8 hours, and after the sclerosis of purple sweetpotato block, with the clear water rinsing 2 ~ 3 times of flowing, make it to neutrality, the colour protecting liquid then putting into 0.05%Vc and 0.1% citric acid carries out protecting look 40min;
Step 3, by the boiling 20min in the liquid glucose of 50% of the purple sweetpotato block after step 2 process, to drain, shady and cool place's natural drying;
Step 4, the process of mixed congee raw material, slaking, comprise the following steps:
A, pretreatment of raw material, get raw material glutinous rice, black rice, mung bean, rde bean, the seed of Job's tears, shelled peanut and Chinese chestnut, glutinous rice, black rice, mung bean and the rde bean warm water with 38 DEG C is cleaned up, soak after the seed of Job's tears and shelled peanut cleaning 2.5 hours in 38 DEG C of water-baths, drain rear stand-by, Chinese chestnut is heated 5min in boiling water, sloughs endothelium;
B, prepare burden, add additive, get 20 parts, pretreated glutinous rice, black rice 15 parts, 8 parts, mung bean, rde bean 8 parts, the seed of Job's tears 8 parts, shelled peanut 4 parts, obtains mixed material; Get additive sucrose ester 0.08%, disodium ethylene diamine tetraacetate 0.06%, calgon 0.07%, sucrose 4%, fully dissolves with water, obtains additive solution; Proportioning is carried out than 4:1, mixing according to mixed material and additive solution;
C, slaking, the mixing material obtained by step b carries out boiling, slaking at ambient pressure, is cooled to 70 DEG C after slaking, adds peeling Chinese chestnut, and Chinese chestnut amount accounts for 4% of mixing material, obtains the eight treasures (choice ingredients of certain special dishes) chuckchuck sound material of slaking.
Step 5, purple sweetpotato block step 3 obtained join in the eight treasures (choice ingredients of certain special dishes) chuckchuck sound material of the slaking that step 4 obtains, and purple sweetpotato block addition is 20% of the congee material of slaking, and mixing, filling, 121 DEG C of sterilization 15min, obtain finished product.
Percentage all in above-mentioned preparation method is mass percent, and the purple sweetpotato mixed congee obtained contains complete purple sweetpotato block, and the purple of purple sweetpotato block maintenance itself, and solid content is 14%.
Embodiment three
The present embodiment relates to a kind of preparation method of purple sweetpotato mixed congee, comprises the following steps:
Step one, by purple sweetpotato clean, stripping and slicing, make the purple sweetpotato block of 1 × 1cm size;
Step 2, purple sweetpotato block put into 0.03%Vc and 0.15% citric acid mixed liquor carries out protecting look 40min, the calcium chloride hardening bath then putting into 0.2% soaks sclerosis 12 hours, after the sclerosis of purple sweetpotato block, with the clear water rinsing 2 ~ 3 times of flowing, makes it to neutrality;
Step 3, by the boiling 30min in the liquid glucose of 40% of the purple sweetpotato block after step 2 process, to drain, shady and cool place's natural drying;
Step 4, the process of mixed congee raw material, slaking, comprise the following steps:
A, pretreatment of raw material, get raw material glutinous rice, black rice, mung bean, rde bean, the seed of Job's tears, shelled peanut and Chinese chestnut, glutinous rice, black rice, mung bean and the rde bean warm water with 35 DEG C is cleaned up, soak after the seed of Job's tears and shelled peanut cleaning 3 hours in 35 DEG C of water-baths, drain rear stand-by, Chinese chestnut is heated 5min in boiling water, sloughs endothelium;
B, prepare burden, add additive, get 20 parts, pretreated glutinous rice, black rice 15 parts, 8 parts, mung bean, rde bean 8 parts, the seed of Job's tears 8 parts, shelled peanut 4 parts, obtains mixed material; Get additive sucrose ester 0.07%, disodium ethylene diamine tetraacetate 0.09%, calgon 0.08%, sucrose 5%, fully dissolves with water, obtains additive solution; Proportioning is carried out than 4:1, mixing according to mixed material and additive solution;
C, slaking, the mixing material obtained by step c carries out boiling, slaking at ambient pressure, is cooled to 75 DEG C after slaking, adds peeling Chinese chestnut, and Chinese chestnut amount accounts for 3% of mixing material, obtains the eight treasures (choice ingredients of certain special dishes) chuckchuck sound material of slaking;
Step 5, purple sweetpotato block step 3 obtained join in the eight treasures (choice ingredients of certain special dishes) chuckchuck sound material of the slaking that step 4 obtains, and purple sweetpotato block addition is 18% of the congee material of slaking, and mixing, filling, 121 DEG C of sterilization 12min, obtain finished product.
Percentage all in above-mentioned preparation method is mass percent, and the purple sweetpotato mixed congee obtained contains complete purple sweetpotato block, and the purple of purple sweetpotato block maintenance itself, and solid content is 13%.
Claims (10)
1. a preparation method for purple sweetpotato congee, is characterized in that: described purple sweetpotato congee is the purple sweetpotato adding cure process in the congee material of slaking, and obtains through 121 DEG C of sterilizing 10 ~ 12min.
2. the preparation method of purple sweetpotato congee according to claim 1, is characterized in that: the cure process of described purple sweetpotato is that purple sweetpotato is carried out sclerosis 8-12 hour in limewash hardening bath or calcium chloride hardening bath, uses clear water rinsing to neutral afterwards.
3. the preparation method of purple sweetpotato congee according to claim 2, is characterized in that: described limewash hardening bath is the limewash of 1-2%, and calcium chloride hardening bath is the calcium chloride solution of 0.1-0.2%.
4. the preparation method of purple sweetpotato congee according to claim 1, is characterized in that: before the congee material purple sweetpotato of cure process being joined slaking, and by purple sweetpotato boiling 20-30min in liquid glucose, shady and cool place is dry.
5. the preparation method of purple sweetpotato congee according to claim 4, is characterized in that: described sugar concentration is 40-50%.
6. the preparation method of the purple sweetpotato congee according to any one of claim 1-5, is characterized in that: before purple sweetpotato cure process, or between purple sweetpotato cure process and 121 DEG C of sterilizings, carries out color retention to purple sweetpotato.
7. the preparation method of purple sweetpotato congee according to claim 6, is characterized in that: described color retention is that purple sweetpotato carries out protecting look 40-45min in the colour protecting liquid containing Vc and citric acid.
8. the preparation method of purple sweetpotato congee according to claim 7, is characterized in that: described colour protecting liquid contains Vc 0.02-0.05%, citric acid 0.1-0.2%.
9. the preparation method of the purple sweetpotato congee according to any one of claim 1-5, is characterized in that: the congee material of described slaking is the eight treasures (choice ingredients of certain special dishes) chuckchuck sound material of slaking.
10. the preparation method of purple sweetpotato congee according to claim 9, is characterized in that: the eight treasures (choice ingredients of certain special dishes) chuckchuck sound material of described slaking is obtained by following methods:
A, pretreatment of raw material, by the warm water cleaning with 30-40 DEG C of glutinous rice, black rice, mung bean and rde bean, soak 2-3 hour by after the seed of Job's tears and shelled peanut cleaning, Chinese chestnut heated 3-5min in boiling water, sloughs endothelium in 30-40 DEG C of water-bath;
B, prepare burden, add additive, 20 parts, the glutinous rice after step a process of learning from else's experience, black rice 15 parts, 8 parts, mung bean, rde bean 8 parts, the seed of Job's tears 8 parts, shelled peanut 4 parts, obtain mixed material; Additive sucrose ester 0.05-0.1%, disodium ethylene diamine tetraacetate 0.05-0.1%, calgon 0.05-0.1%, sucrose 4-6% are obtained additive solution by quality proportioning is water-soluble, mixes according to the quality proportioning 4-5:1 of mixed material and additive solution;
C, slaking, the mixing material that step b is obtained at ambient pressure or boiling under high pressure, slaking, be cooled to 70-80 DEG C after slaking, add the complete Chinese chestnut after step a process, obtain the eight treasures (choice ingredients of certain special dishes) chuckchuck sound material of slaking.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107788452A (en) * | 2017-09-26 | 2018-03-13 | 安徽派杰食品科技有限公司 | A kind of preparation method of yam slice |
| CN109287997A (en) * | 2018-10-16 | 2019-02-01 | 北京市粮食科学研究院 | Purple potato porridge and preparation method thereof |
Citations (4)
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| CN109287997A (en) * | 2018-10-16 | 2019-02-01 | 北京市粮食科学研究院 | Purple potato porridge and preparation method thereof |
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