CN105961785A - Bitter melon and purple potato soft sweet capable of clearing away heat and preparation method thereof - Google Patents
Bitter melon and purple potato soft sweet capable of clearing away heat and preparation method thereof Download PDFInfo
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- CN105961785A CN105961785A CN201610174660.0A CN201610174660A CN105961785A CN 105961785 A CN105961785 A CN 105961785A CN 201610174660 A CN201610174660 A CN 201610174660A CN 105961785 A CN105961785 A CN 105961785A
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- Prior art keywords
- steudnerae henryanae
- rhizoma steudnerae
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- meat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
Abstract
The invention discloses a bitter melon and purple potato soft sweet capable of clearing away heat and a preparation method thereof. The soft sweet is prepared from the following raw materials in parts by weight: 3-4 parts of weever meat, 2-3 parts of bitter melon juice, 1-2 parts of walnut oil, 1-2 parts of polygonatum sibiricum, 1-2 parts of gardenia jasminoides ellis, 1-2 parts of mustard, 200-210 parts of purple potatoes, 3-4 parts of agar, 3.6-3.8 parts of carrageenan, 25-30 parts of white granulated sugar, 1.2-1.5 parts of konjac glucomannan, 25-30 parts of caramel, 0.4-0.6 part of a citric acid solution, and a proper amount of a calcium ion solution, D-sodium isoascorbate, medium temperature alpha-amylase, glucoamylase and water. The preparation method comprises the following steps: pickling the weever meat in the bitter melon juice; uniformly smearing the walnut oil; putting the weever meat in a steamer for steaming; mincing the weever meat into minced meat; and then baking the minced meat. The fishy smell of the weever is thoroughly removed, the nutrition of the soft sweet is improved, the taste is not affected, and the bitter melon has a good effect on clearing away heat and has fresh taste.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of Fructus Momordicae charantiae heat clearing away Rhizoma Steudnerae Henryanae soft sweet and preparation method thereof.
Background technology
Rhizoma Steudnerae Henryanae is atropurpureus because of its epidermis and meat, has another name called black potato.Rhizoma Steudnerae Henryanae is nutritious, has special health care.The anticancer vegetable that Japanese national vegetable anticancer research center is announced recently is ranked first.It contains the protein of about 20%, including 18 kinds of aminoacid, easily by human consumption and absorption；And rich in 8 kinds of vitamin such as VC, VB race, VA and 10 several mineral materials such as phosphorus, ferrum.More importantly Rhizoma Steudnerae Henryanae is contained within selenium element and the anthocyanidin enriched, and nutritive value is higher than common Radix Ipomoeae, has anticancer, the function such as antioxidation, anti-constipation, blood pressure lowering, extremely sells well in international, domestic market, and development prospect is the most wide.With fresh Rhizoma Steudnerae Henryanae as raw material, develop mouthfeel unique, the soft sweet that local flavor is tempting, while making full use of raw material and preserving Rhizoma Steudnerae Henryanae abundant nutrition, provide a kind of new approaches for Rhizoma Steudnerae Henryanae storage and Rhizoma Steudnerae Henryanae processing.
Rhizoma Steudnerae Henryanae is after lancing, PPO, POD and PAL vigor is increased, PAL vigor increases the synthesis promoting substrate phenol, abundant substrate is provided for brown stain, cutting makes histiocyte rupture to cause membranous system to damage, making zymolyte be destroyed with enzyme tissue regionsization, be there is oxidation by the catalysis of POD and PPO and is polymerized formation brown material in the aldehydes matter in Cytoplasm, makes cutting surface that brown stain to occur.
Containing substantial amounts of dietary fiber in Rhizoma Steudnerae Henryanae skin, in recent years, China's Rhizoma Steudnerae Henryanae is then abandoned generally as feedstuff fertilizer or rubbish mainly as preserved fruit and the raw materials for production of natural pigment, Rhizoma Steudnerae Henryanae skin, is caused the substantial amounts of wasting of resources.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of Fructus Momordicae charantiae heat clearing away Rhizoma Steudnerae Henryanae soft sweet and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Fructus Momordicae charantiae heat clearing away Rhizoma Steudnerae Henryanae soft sweet, is to be prepared from the following raw materials in parts by weight: Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) meat 3-4, Succus Momordicae charantiae 2-3, walnut oil 1-2, Rhizoma Polygonati 1-2, Fructus Gardeniae 1-2, mustard 1-2, Rhizoma Steudnerae Henryanae 200-210, agar 3-4, carrageenan 3.6-3.8, white sugar 25-30, Konjac glucomannan 1.2-1.5, maltose 25-30, citric acid solution 0.4-0.6, appropriate ionic calcium soln, sodium D-isoascorbate, mesophilicα-diastase, saccharifying enzyme and water.
The preparation method of described a kind of Fructus Momordicae charantiae heat clearing away Rhizoma Steudnerae Henryanae soft sweet, comprises the following steps: Rhizoma Polygonati, Fructus Gardeniae, mustard mixing are added water infusion 20-30 minute of 5-6 times, mistake leaching filtrate by (1)；
(2) meat for Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) Succus Momordicae charantiae is pickled 1-2 hour, then mix walnut oil uniformly, put into steamer and steam 20-25 minute, then be twisted into minced meat, dry；
(3) after Rhizoma Steudnerae Henryanae being cleaned, Rhizoma Steudnerae Henryanae is removed the peel, Rhizoma Steudnerae Henryanae skin is kept stand-by, Rhizoma Steudnerae Henryanae is cut into block, pack with phosphate buffer for medium, the pH value of phosphate buffer is 6.0, at 600MPa pressure, ultra high pressure treatment 30-35 minute under 65 DEG C of temperature conditionss, baking box 200 DEG C is preheated 7-8 minute, Rhizoma Steudnerae Henryanae block after ultra high pressure treatment is placed on tinfoil, and put into baking box, toast 60-70 minute at a temperature of 200 DEG C, Rhizoma Steudnerae Henryanae block after outlet is cooled down, again Rhizoma Steudnerae Henryanae is mixed pulping with ionic calcium soln in the ratio of 1:1, the concentration of ionic calcium soln is 37 μ g/mg, add the sodium D-isoascorbate mixing and stirring of 0.05%, obtain Rhizoma Steudnerae Henryanae serosity；
(4) steam 8-10 minute in the Rhizoma Steudnerae Henryanae skin in (3) is placed on food steamer, dry pulverizing again, obtain Rhizoma Steudnerae Henryanae corium farinosum, Rhizoma Steudnerae Henryanae corium farinosum is slurred in the ratio of 1:15 with water, heating infusion is to gelatinizing, it is cooled to 70-75 DEG C, adds the mesophilicα-diastase of content is Rhizoma Steudnerae Henryanae corium farinosum 1.0%, isothermal holding 80-90min；Add the saccharifying enzyme of content is Rhizoma Steudnerae Henryanae corium farinosum 0.8%, 60 DEG C of isothermal holding 50-60 minute, then sequentially pass through enzyme denaturing, wash, dry and pulverize, obtain Rhizoma Steudnerae Henryanae coat dietary fiber；
(5) agar is mixed with carrageenan add the warm water of 15-20 times, high-speed stirred 1-2min after soaking 60-70 minute, mix homogeneously with gains in step (1) (2) (3) (4) again and obtain mixed serum, white sugar and Konjac glucomannan are mixed, add the water heating for dissolving of 0.2-0.3 times, add maltose, stir off after 110 DEG C to add immediately in mixed serum and boil 10-15 minute, add citric acid solution after being cooled to 70-80 DEG C to stir evenly, well-done sugar body will be endured and pour mould into, cooling condenses molding, it is cut into block again, send into drying baker, it is dried 20-22 hour at a temperature of 45 DEG C, cool down again.
The invention have the advantage that meat for Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) Succus Momordicae charantiae is pickled by the present invention, then mix walnut oil uniformly, put into steamer and steam, then be twisted into minced meat, drying, Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) fishy smell is removed thoroughly, promotes soft sweet nutrition, and not affecting mouthfeel, Fructus Momordicae charantiae heat clearing away is effective, and mouthfeel is pure and fresh；After Rhizoma Steudnerae Henryanae stripping and slicing, carrying out ultra high pressure treatment, ultrasonic Treatment is inhibited to Rhizoma Steudnerae Henryanae PPO vigor, can well suppress Rhizoma Steudnerae Henryanae brown stain；Rhizoma Steudnerae Henryanae is first toasted and pulls an oar again, the Rhizoma Steudnerae Henryanae aromatic flavor after oven cooking cycle, can well increase the fragrance of soft sweet；Adding ionic calcium soln, calcium ion can increase the conjugation of pectin interchain, in conjunction with phosphate radical thus reduce its expansion rate, reduce pressure to cell wall, be conducive to keeping the integrity of cell, reduce in the course of processing and Rhizoma Steudnerae Henryanae cell is crushed；Rhizoma Steudnerae Henryanae skin prepares Rhizoma Steudnerae Henryanae coat dietary fiber by two enzymes method, and the rate that obtains of dietary fiber is high, and reduces the waste of resource；The Rhizoma Steudnerae Henryanae soft sweet pliability prepared is good, and good moldability is homogeneous, smooth surface, and Rhizoma Steudnerae Henryanae is with rich flavor, sour-sweet tasty and refreshing, elastic preferable.
Detailed description of the invention
A kind of Fructus Momordicae charantiae heat clearing away Rhizoma Steudnerae Henryanae soft sweet, is to be prepared from the following raw materials in parts by weight: Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) meat 3, Succus Momordicae charantiae 2, walnut oil 1, Rhizoma Polygonati 1, Fructus Gardeniae 1, mustard 1, Rhizoma Steudnerae Henryanae 200, agar 3, carrageenan 3.6, white sugar 25, Konjac glucomannan 1.2, maltose 25, citric acid solution 0.4, appropriate ionic calcium soln, D sodium erythorbate, mesophilicα-diastase, saccharifying enzyme and water.
The preparation method of described a kind of Fructus Momordicae charantiae heat clearing away Rhizoma Steudnerae Henryanae soft sweet, comprises the following steps: Rhizoma Polygonati, Fructus Gardeniae, mustard mixing are added the water infusion 20 minutes of 5 times by (1), cross leaching filtrate；
(2) meat for Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) Succus Momordicae charantiae is pickled 1 hour, then mix walnut oil uniformly, put into steamer and steam 20 minutes, then be twisted into minced meat, dry；
(3) after Rhizoma Steudnerae Henryanae being cleaned, Rhizoma Steudnerae Henryanae is removed the peel, Rhizoma Steudnerae Henryanae skin is kept stand-by, Rhizoma Steudnerae Henryanae is cut into block, pack with phosphate buffer for medium, the pH value of phosphate buffer is 6.0, at 600MPa pressure, ultra high pressure treatment 30 minutes under 65 DEG C of temperature conditionss, baking box 200 DEG C is preheated 7 minutes, Rhizoma Steudnerae Henryanae block after ultra high pressure treatment is placed on tinfoil, and put into baking box, toast 60 minutes at a temperature of 200 DEG C, Rhizoma Steudnerae Henryanae block after outlet is cooled down, again Rhizoma Steudnerae Henryanae is mixed pulping with ionic calcium soln in the ratio of 1:1, the concentration of ionic calcium soln is 37 μ g/mg, add the D sodium erythorbate mixing and stirring of 0.05%, obtain Rhizoma Steudnerae Henryanae serosity；
(4) steam 8 minutes in the Rhizoma Steudnerae Henryanae skin in (3) is placed on food steamer, then dry pulverizing, obtain Rhizoma Steudnerae Henryanae corium farinosum, Rhizoma Steudnerae Henryanae corium farinosum being slurred in the ratio of 1:15 with water, heating infusion, to gelatinizing, is cooled to 70 DEG C, add the mesophilicα-diastase of content is Rhizoma Steudnerae Henryanae corium farinosum 1.0%, isothermal holding 80min；Add the saccharifying enzyme of content is Rhizoma Steudnerae Henryanae corium farinosum 0.8%, 60 DEG C of isothermal holding 50 minutes, then sequentially pass through enzyme denaturing, wash, dry and pulverize, obtain Rhizoma Steudnerae Henryanae coat dietary fiber；
(5) agar is mixed with carrageenan add the warm water of 15 times, high-speed stirred 1min after soaking 60 minutes, mix homogeneously with gains in step (1) (2) (3) (4) again and obtain mixed serum, white sugar and Konjac glucomannan are mixed, add the water heating for dissolving of 0.2 times, add maltose, stir off after 110 DEG C to add immediately in mixed serum and boil 10 minutes, adding citric acid solution after being cooled to 70 DEG C to stir evenly, will endure well-done sugar body and pour mould into, cooling condenses molding, it is cut into block again, send into drying baker, be dried 20 hours at a temperature of 45 DEG C, then cool down.
Claims (2)
1. a Fructus Momordicae charantiae heat clearing away Rhizoma Steudnerae Henryanae soft sweet, it is characterised in that be to be prepared from the following raw materials in parts by weight: Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) meat 3-4, Succus Momordicae charantiae 2-3, walnut oil 1-2, Rhizoma Polygonati 1-2, Fructus Gardeniae 1-2, mustard 1-2, Rhizoma Steudnerae Henryanae 200-210, agar 3-4, carrageenan 3.6-3.8, white sugar 25-30, Konjac glucomannan 1.2-1.5, maltose 25-30, citric acid solution 0.4-0.6, appropriate ionic calcium soln, sodium D-isoascorbate, mesophilicα-diastase, saccharifying enzyme and water.
The preparation method of a kind of Fructus Momordicae charantiae heat clearing away Rhizoma Steudnerae Henryanae soft sweet the most according to claim 1, it is characterised in that comprise the following steps: Rhizoma Polygonati, Fructus Gardeniae, mustard mixing are added water infusion 20-30 minute of 5-6 times, mistake leaching filtrate by (1)；
(2) meat for Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) Succus Momordicae charantiae is pickled 1-2 hour, then mix walnut oil uniformly, put into steamer and steam 20-25 minute, then be twisted into minced meat, dry；
(3) after Rhizoma Steudnerae Henryanae being cleaned, Rhizoma Steudnerae Henryanae is removed the peel, Rhizoma Steudnerae Henryanae skin is kept stand-by, Rhizoma Steudnerae Henryanae is cut into block, pack with phosphate buffer for medium, the pH value of phosphate buffer is 6.0, at 600MPa pressure, ultra high pressure treatment 30-35 minute under 65 DEG C of temperature conditionss, baking box 200 DEG C is preheated 7-8 minute, Rhizoma Steudnerae Henryanae block after ultra high pressure treatment is placed on tinfoil, and put into baking box, toast 60-70 minute at a temperature of 200 DEG C, Rhizoma Steudnerae Henryanae block after outlet is cooled down, again Rhizoma Steudnerae Henryanae is mixed pulping with ionic calcium soln in the ratio of 1:1, the concentration of ionic calcium soln is 37 μ g/mg, add the sodium D-isoascorbate mixing and stirring of 0.05%, obtain Rhizoma Steudnerae Henryanae serosity；
(4) steam 8-10 minute in the Rhizoma Steudnerae Henryanae skin in (3) is placed on food steamer, dry pulverizing again, obtain Rhizoma Steudnerae Henryanae corium farinosum, Rhizoma Steudnerae Henryanae corium farinosum is slurred in the ratio of 1:15 with water, heating infusion is to gelatinizing, it is cooled to 70-75 DEG C, adds the mesophilicα-diastase of content is Rhizoma Steudnerae Henryanae corium farinosum 1.0%, isothermal holding 80-90min；Add the saccharifying enzyme of content is Rhizoma Steudnerae Henryanae corium farinosum 0.8%, 60 DEG C of isothermal holding 50-60 minute, then sequentially pass through enzyme denaturing, wash, dry and pulverize, obtain Rhizoma Steudnerae Henryanae coat dietary fiber；
(5) agar is mixed with carrageenan add the warm water of 15-20 times, high-speed stirred 1-2min after soaking 60-70 minute, mix homogeneously with gains in step (1) (2) (3) (4) again and obtain mixed serum, white sugar and Konjac glucomannan are mixed, add the water heating for dissolving of 0.2-0.3 times, add maltose, stir off after 110 DEG C to add immediately in mixed serum and boil 10-15 minute, add citric acid solution after being cooled to 70-80 DEG C to stir evenly, well-done sugar body will be endured and pour mould into, cooling condenses molding, it is cut into block again, send into drying baker, it is dried 20-22 hour at a temperature of 45 DEG C, cool down again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610174660.0A CN105961785A (en) | 2016-03-25 | 2016-03-25 | Bitter melon and purple potato soft sweet capable of clearing away heat and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610174660.0A CN105961785A (en) | 2016-03-25 | 2016-03-25 | Bitter melon and purple potato soft sweet capable of clearing away heat and preparation method thereof |
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| CN105961785A true CN105961785A (en) | 2016-09-28 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610174660.0A Withdrawn CN105961785A (en) | 2016-03-25 | 2016-03-25 | Bitter melon and purple potato soft sweet capable of clearing away heat and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107889925A (en) * | 2017-11-30 | 2018-04-10 | 黄桂月 | A kind of preparation method of balsam pear soft sweets |
-
2016
- 2016-03-25 CN CN201610174660.0A patent/CN105961785A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107889925A (en) * | 2017-11-30 | 2018-04-10 | 黄桂月 | A kind of preparation method of balsam pear soft sweets |
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Application publication date: 20160928 |
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