CN105962305A - Purple sweet potato red bean sauce and preparation method thereof - Google Patents
Purple sweet potato red bean sauce and preparation method thereof Download PDFInfo
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- CN105962305A CN105962305A CN201610300688.4A CN201610300688A CN105962305A CN 105962305 A CN105962305 A CN 105962305A CN 201610300688 A CN201610300688 A CN 201610300688A CN 105962305 A CN105962305 A CN 105962305A
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- Prior art keywords
- semen phaseoli
- steudnerae henryanae
- rhizoma steudnerae
- beans
- preparation
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- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 235000015067 sauces Nutrition 0.000 title claims abstract description 13
- 244000017020 Ipomoea batatas Species 0.000 title abstract description 11
- 235000002678 Ipomoea batatas Nutrition 0.000 title abstract description 11
- 240000001417 Vigna umbellata Species 0.000 title abstract 7
- 235000011453 Vigna umbellata Nutrition 0.000 title abstract 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 8
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 8
- 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 abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims abstract description 7
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- 235000010987 pectin Nutrition 0.000 claims abstract description 7
- 229920001277 pectin Polymers 0.000 claims abstract description 7
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 6
- 239000001110 calcium chloride Substances 0.000 claims abstract description 6
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 6
- 210000000582 semen Anatomy 0.000 claims description 78
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 41
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 41
- 238000003756 stirring Methods 0.000 claims description 15
- 238000010025 steaming Methods 0.000 claims description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 8
- 239000000834 fixative Substances 0.000 claims description 8
- 229930182830 galactose Natural products 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims 2
- 238000004806 packaging method and process Methods 0.000 claims 1
- 235000010208 anthocyanin Nutrition 0.000 abstract description 9
- 229930002877 anthocyanin Natural products 0.000 abstract description 9
- 239000004410 anthocyanin Substances 0.000 abstract description 9
- 150000004636 anthocyanins Chemical class 0.000 abstract description 9
- 239000002131 composite material Substances 0.000 abstract description 8
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
- 239000011707 mineral Substances 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 229960004793 sucrose Drugs 0.000 abstract description 2
- 235000013681 dietary sucrose Nutrition 0.000 abstract 1
- 201000010099 disease Diseases 0.000 abstract 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 235000021255 galacto-oligosaccharides Nutrition 0.000 abstract 1
- 150000003271 galactooligosaccharides Chemical class 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 8
- 230000036541 health Effects 0.000 description 7
- 235000013339 cereals Nutrition 0.000 description 6
- 230000000050 nutritive effect Effects 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 4
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 239000011591 potassium Substances 0.000 description 4
- 229910052700 potassium Inorganic materials 0.000 description 4
- 229910052711 selenium Inorganic materials 0.000 description 4
- 239000011669 selenium Substances 0.000 description 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 3
- 235000004976 Solanum vernei Nutrition 0.000 description 3
- 241000352057 Solanum vernei Species 0.000 description 3
- 239000003086 colorant Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000002386 leaching Methods 0.000 description 3
- 239000011574 phosphorus Substances 0.000 description 3
- 229910052698 phosphorus Inorganic materials 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010020710 Hyperphagia Diseases 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001453 anthocyanidins Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 208000022530 polyphagia Diseases 0.000 description 2
- 230000003014 reinforcing effect Effects 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- 230000000069 prophylactic effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
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- 230000007306 turnover Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a purple sweet potato red bean sauce and a preparation method thereof. The purple sweet potato red bean sauce is prepared from the following components in parts by weight: 100 parts of purple sweet potato paste, 5-10 parts of red bean paste, 16-24 parts of white granulated sugar, 0.09-0.12 part of citric acid, 0.11-0.14 part of calcium chloride, 0.06-0.12 part of pectin, 0.1-0.4 part of tea polyphenols, 5-8 parts of galactooligosaccharide and 10-15 parts of water. Compared with the prior art, the purple sweet potato red bean sauce disclosed by the invention has the advantages that purple sweet potatoes are used as main raw materials, and red beans are used as auxiliary materials, so that the produced composite sauce not only is rich in the content of nutrients of vitamins, minerals and the like, but also is rich in active components of soluble dietary fibers, anthocyanin and the like, has good effects of resisting oxidation, improving cytotrophy, strengthening constitutions, improving immunity of bodies and preventing diseases, and has good water preserving capability, and good product fluidity. The purple sweet potato red bean sauce is low in saccharose content, rich in fragrance, reasonable in nutrition, prominent in health-care functions and convenient to carry and eat.
Description
Technical field
The present invention relates to field of food, be specifically related to a kind of Rhizoma Steudnerae Henryanae Semen Phaseoli beans and preparation method thereof.
Background technology
Ipomoea batatas(L.)Lam is nutritious, and it contains 18 kinds easily by human consumption and the aminoacid of absorption, vitamin C, dimension life
Element 8 kinds of vitamin such as B, vitamin A and more than the 10 kind of natural minerals prime element such as phosphorus, ferrum.The most also rich in selenium element and anthocyanidin.
Therefore, Rhizoma Dioscoreae esculentae has nutritive value and the health care of uniqueness.
Semen Phaseoli, has another name called Semen Phaseoli.Semen Phaseoli heat content is low, rich in vitamin E and potassium, magnesium, phosphorus, zinc, selenium isoreactivity composition, is
Typical high potassium food, has the multiple efficacies such as heat-clearing and toxic substances removing, invigorating spleen and reinforcing stomach.It is also enriched in anthocyanin simultaneously.Ancients have " polyphagia order
People is thin " saying.Therefore, Semen Phaseoli has nutritive value and the health care of uniqueness.
Patent (publication number CN 104026427 A, publication date on 09 10th, 2014) discloses " adding of a kind of purple potato paste
Work method ", Rhizoma Steudnerae Henryanae is prepared after pretreatment, slurrying, dispensing homogenizing, pasteurization by process report.This invention uses purple
Potato is raw material, and raw material sources are single, and the taste flavor of product is all restricted.
Along with the raising of living standards of the people, increasing people pursues kind novelty, instant, is of high nutritive value
Health food.With Rhizoma Steudnerae Henryanae and Semen Phaseoli for raw material production convenient and instant purple potato paste, the mouthfeel that can meet consumer is pursued, and can reach again
Purpose to health diet.At present, market also there is no the sauce products that Rhizoma Steudnerae Henryanae and Semen Phaseoli are combined.
Summary of the invention
It is an object of the invention to provide a kind of Rhizoma Steudnerae Henryanae Semen Phaseoli beans, there is health-care effect, be of high nutritive value, and, mouthfeel
Abundant.
Present invention also offers the preparation method of a kind of Rhizoma Steudnerae Henryanae Semen Phaseoli beans, by proofing, the process control parameter such as steaming and decocting, make
The Rhizoma Steudnerae Henryanae Semen Phaseoli beans aromatic flavor, in good taste of preparation.
A kind of Rhizoma Steudnerae Henryanae Semen Phaseoli beans that the present invention provides, including the raw material of following weight portion:
The preparation method of a kind of Rhizoma Steudnerae Henryanae Semen Phaseoli beans that the present invention provides, comprises the following steps:
(1) Rhizoma Steudnerae Henryanae is cleaned, stripping and slicing of peeling, and color fixative post rinse cooks, stirs into Rhizoma Steudnerae Henryanae mud；
(2) Semen Phaseoli cooks after soaking, and stirs into Semen Phaseoli paste；
(3) 100 parts of Rhizoma Steudnerae Henryanae mud and Semen Phaseoli paste 5-10 part being mixed, add calcium chloride 0.11-0.14 part, heating, in heating
During add white sugar 16-2 part, citric acid 0.09-0.12 part, pectin 0.06-0.12, tea polyphenols 0.1-under stirring condition
0.4, oligomeric galactose 5-8 part and water 10-15 part, stirring and evenly mixing, obtain Rhizoma Steudnerae Henryanae Semen Phaseoli beans.
The colour-keeping liquid formula of color fixative described in step (1) contain the raw material of following mass concentration: 1.0%NaCl,
0.30%Vc and 0.20% citric acid；Concrete, colour-keeping liquid soaks 20-40min.
Step cooks described in (1), specifically, steaming and decocting 10-15min at 100-121 DEG C；
Further, stir into Rhizoma Steudnerae Henryanae mud described in step (1) particularly as follows: the Rhizoma Steudnerae Henryanae after cooking is placed in beater,
Stir into Rhizoma Steudnerae Henryanae mud.
Soak particularly as follows: Semen Phaseoli is soaked in the hot water of 80-90 DEG C, soak time 2-3h described in step (2).Use
The purpose of hot-water soak is to make it proof completely and have certain pliability.
Further, cook particularly as follows: the Semen Phaseoli after soaking is at 100-121 DEG C described in step (2), steaming and decocting 10-
15min。
Semen Phaseoli paste is stirred into particularly as follows: the Semen Phaseoli after cooking cools down and puts in beater, stirring described in step (2)
To uniform Semen Phaseoli paste.
Further, described in step (3) heating particularly as follows: in 80-90 DEG C of water-bath heated at constant temperature 5-10min.Purpose
Being the mobility making beans body keep, mouthfeel is the finest and the smoothest soft and smooth.
Further, sterilize after the Rhizoma Steudnerae Henryanae Semen Phaseoli sauce bag dress of preparation；Particularly as follows: Rhizoma Steudnerae Henryanae Semen Phaseoli beans is hot filling into transparent
In plastic packing tube, evacuation, seal, be subsequently placed in the boiling water of 110 DEG C and carry out sterilizing, cooling down.
In the present invention, Rhizoma Steudnerae Henryanae is nutritious, and it contains 18 kinds easily by human consumption and the aminoacid etc. of absorption.Also simultaneously
Rich in selenium element and anthocyanidin.Therefore, Rhizoma Steudnerae Henryanae has nutritive value and the health care of uniqueness.Employing cooks and unconventional boils
Ripe, cook operation and avoid directly contacting of Rhizoma Steudnerae Henryanae and water, the exquisitenessization of promotion Rhizoma Steudnerae Henryanae mud.The special of Rhizoma Steudnerae Henryanae can be preserved simultaneously
Local flavor and color and luster, and lower the turnover rate of anthocyanin.
Semen Phaseoli heat content is low, rich in vitamin E and potassium, magnesium, phosphorus, zinc, selenium isoreactivity composition, is typical high potassium food,
There is the multiple efficacies such as heat-clearing and toxic substances removing, invigorating spleen and reinforcing stomach.It is also enriched in anthocyanin simultaneously.Ancients have the saying of " polyphagia makes us thin ".Cause
This, Semen Phaseoli has nutritive value and the health care of uniqueness.Semen Phaseoli can supplement anthocyanin content, improves the nutriture value of product
Value.The operation ratio of steaming and decocting boils the saving time, is more beneficial for the exquisitenessization of Semen Phaseoli paste.
Citric acid is conducive to the holding in beans body colour pool, increases local flavor；Pectin increases the cohesive of beans body, beneficially beans
" performance of fluid "；Tea polyphenols Wheat Protein, improves the stability of product and extends storage life；Oligomeric galactose sweet taste is pure
Just, calorific value is relatively low, and moisture retention is extremely strong.Under pH is neutrallty condition, there is higher heat stability, adds it and can be conducive to product mouth
The improvement of sense.Oligomeric galactose will not cause the rising of eater's blood glucose simultaneously, and the beneficially propagation of probiotics in intestinal.
Compared with prior art the invention have the advantages that (1) present invention with Rhizoma Steudnerae Henryanae as primary raw material, Semen Phaseoli is adjuvant
The composite jam not only nutrient content such as vitamin, mineral produced enriches, and rich in water soluble dietary fiber, anthocyanin etc.
Active component, has preferable antioxidation, improves cytotrophy, health invigorating and improve body immunity, reach prophylactic work
With；(2) in the Rhizoma Steudnerae Henryanae Semen Phaseoli beans that the present invention is produced, cane sugar content is low, it is easy to children eat, it is possible to decrease dental caries occurs；
(3) the Rhizoma Steudnerae Henryanae Semen Phaseoli composite jam that the present invention is produced with the addition of oligomeric galactose, there is higher water-retaining property, product mobility
Good.Meanwhile, product with the addition of tea polyphenols, it is possible to provide the reservation of anthocyanin and the prolongation of shelf life of products in composite jam.(4) originally
The Rhizoma Steudnerae Henryanae Semen Phaseoli composite jam aromatic flavor that produced of invention and nutrition is reasonable, health care highlights, carry and instant, be
A kind of casual health food.
Detailed description of the invention
Embodiment 1
A kind of Rhizoma Steudnerae Henryanae Semen Phaseoli beans, its component is in table 1 below.
The preparation method of a kind of Rhizoma Steudnerae Henryanae Semen Phaseoli beans, specifically includes following steps:
(1) Rhizoma Steudnerae Henryanae is cleaned, stripping and slicing of peeling, put in colour-keeping liquid and soak after 20-40min, use water rinsed clean, colour-keeping liquid
Formula is 1.0%NaCl, 0.30%Vc and 0.20% citric acid, is then placed in pressure cooker by Rhizoma Dioscoreae esculentae block good for color fixative,
121 DEG C, steaming and decocting 10min；Being taken out from pressure cooker by the Rhizoma Dioscoreae esculentae block cooked, cooling, and put in beater, high-speed stirred is extremely
Uniform pureed, obtains Rhizoma Steudnerae Henryanae mud.
(2) selecting full grains uniform, color is bronzing, glossy, is soaked in by Semen Phaseoli in 80 DEG C of hot water, 3h, makes
It proofs completely and has certain pliability, after drain, by leaching send out Semen Phaseoli be placed in pressure cooker, at 121 DEG C, steaming and decocting
10min, takes out the Semen Phaseoli grain cooked from pressure cooker, cools down and put in beater, and high-speed stirred is to uniform pureed.
Note when buying Semen Phaseoli, do not select the Semen Phaseoli of light especially, do not buy the Semen Phaseoli playing wax.
(3) according to formula, Rhizoma Steudnerae Henryanae mud and Semen Phaseoli paste are mixed, add calcium chloride afterwards, be placed on constant temperature in 80 DEG C of water-baths and add
Hot 7.5min, heats while stirring, period add the white sugar of formula ratio, citric acid, pectin, tea polyphenols, oligomeric galactose and
Water, is uniform muddy to beans body.
(4) tubulature: the beans body in step (6) is hot filling in toothpaste-like clear plastic wrap tubulature, and evacuation in time,
Seal.
(5) sterilize, cool down: the purple sweet potato sauce sealed is placed in the boiling water of 110 DEG C and carries out sterilizing, cooling down.
This technique can ensure that the color and luster of composite jam closest to Rhizoma Steudnerae Henryanae primary colors, anthocyanin content is higher, beans body performance optimal.
Embodiment 2
A kind of Rhizoma Steudnerae Henryanae Semen Phaseoli beans, its component is in table 1 below.
The preparation method of a kind of Rhizoma Steudnerae Henryanae Semen Phaseoli beans, specifically includes following steps:
(1) Rhizoma Steudnerae Henryanae is cleaned, stripping and slicing of peeling, put in colour-keeping liquid and soak after 20-40min, use water rinsed clean, colour-keeping liquid
Formula is 1.0%NaCl, 0.30%Vc and 0.20% citric acid；Rhizoma Dioscoreae esculentae block good for color fixative is placed in pressure cooker, 100
DEG C, steaming and decocting 15min.The Rhizoma Dioscoreae esculentae block cooked is taken out from pressure cooker, cooling.And put in beater, high-speed stirred is to all
Even pureed.
(2) selecting full grains uniform, color is bronzing, glossy；Semen Phaseoli is soaked in 90 DEG C of hot water, 2.5h,
Make it proof completely and there is certain pliability, after drain, by leaching send out Semen Phaseoli be placed in pressure cooker, at 100 DEG C, steaming and decocting
15min.Being taken out from pressure cooker by the Semen Phaseoli grain cooked, cool down and put in beater, high-speed stirred is to uniform pureed.
Note when buying Semen Phaseoli, do not select the Semen Phaseoli of light especially, do not buy the Semen Phaseoli playing wax.
(3) according to formula, Rhizoma Steudnerae Henryanae mud and Semen Phaseoli paste are mixed, add the calcium chloride 0.14g of formula ratio, be placed on 90
Heated at constant temperature 5min in DEG C water-bath, heats while stirring, period add the white sugar of formula ratio, citric acid, pectin, tea polyphenols,
Oligomeric galactose and water, stirring to beans body is uniform muddy.
(4) tubulature: the beans body in step (6) is hot filling in toothpaste-like clear plastic wrap tubulature, and evacuation in time,
Seal.
(5) sterilize, cool down: the purple sweet potato sauce sealed is placed in the boiling water of 110 DEG C and carries out sterilizing, cooling down.
This technique can ensure that the color and luster of composite jam closest to Rhizoma Steudnerae Henryanae primary colors, anthocyanin content is higher, beans body performance optimal.
Embodiment 3
A kind of Rhizoma Steudnerae Henryanae Semen Phaseoli beans, its component is in table 1 below.
The preparation method of a kind of Rhizoma Steudnerae Henryanae Semen Phaseoli beans, specifically includes following steps:
(1) Rhizoma Steudnerae Henryanae is cleaned, stripping and slicing of peeling, put in colour-keeping liquid and soak after 20-40min, use water rinsed clean, then steam
Ripe；Colour-keeping liquid formula is 1.0%NaCl, 0.30%Vc and 0.20% citric acid；Rhizoma Dioscoreae esculentae block good for color fixative is placed in pressure cooker
In, at 100 DEG C, steaming and decocting 15min.The Rhizoma Dioscoreae esculentae block cooked is taken out from pressure cooker, cooling.And put in beater, at a high speed
The pureed being stirred until homogeneous；
(2) selecting full grains uniform, color is bronzing, glossy；Semen Phaseoli is soaked in 90 DEG C of hot water, 2.5h,
Make it proof completely and there is certain pliability, after drain；The Semen Phaseoli that leaching is sent out is placed in pressure cooker, at 100 DEG C, steaming and decocting
15min.Being taken out from pressure cooker by the Semen Phaseoli grain cooked, cool down and put in beater, high-speed stirred is to uniform pureed.
(3) according to formula, Rhizoma Steudnerae Henryanae mud and Semen Phaseoli paste are mixed, add the calcium chloride of formula ratio, be placed on 80 DEG C of water-baths
Middle heated at constant temperature 10min, heats while stirring, and period adds appropriate white sugar, citric acid, pectin, tea polyphenols, oligomeric gala
Sugar, heated and stirred to beans body is uniform muddy.This technique can ensure that the color and luster of composite jam is closest to Rhizoma Steudnerae Henryanae primary colors, flower
Color glycosides content is higher, beans body performance optimal.
Note when buying Semen Phaseoli, do not select the Semen Phaseoli of light especially, do not buy the Semen Phaseoli playing wax.
(4) tubulature: the beans body in step (6) is hot filling in toothpaste-like clear plastic wrap tubulature, and evacuation in time,
Seal.
(5) sterilize, cool down: the purple sweet potato sauce sealed is placed in the boiling water of 110 DEG C and carries out sterilizing, cooling down.
Table 1
Claims (10)
1. a Rhizoma Steudnerae Henryanae Semen Phaseoli beans, it is characterised in that described Rhizoma Steudnerae Henryanae Semen Phaseoli sauce bag includes the raw material of following weight portion:
2. the preparation method of a Rhizoma Steudnerae Henryanae Semen Phaseoli beans according to claim 1, it is characterised in that described method includes following
Step:
(1) Rhizoma Steudnerae Henryanae is cleaned, stripping and slicing of peeling, and color fixative post rinse cooks, stirs into Rhizoma Steudnerae Henryanae mud；
(2) Semen Phaseoli cooks after soaking, and stirs into Semen Phaseoli paste；
(3) 100 parts of Rhizoma Steudnerae Henryanae mud and Semen Phaseoli paste 5-10 part being mixed, add calcium chloride 0.11-0.14 part, heating, in heating process
Under middle stirring condition add white sugar 16-24 part, citric acid 0.09-0.12 part, pectin 0.06-0.12, tea polyphenols 0.1-0.4,
Oligomeric galactose 5-8 part and water 10-15 part, stirring and evenly mixing, obtain Rhizoma Steudnerae Henryanae Semen Phaseoli beans.
The preparation method of Rhizoma Steudnerae Henryanae Semen Phaseoli beans the most according to claim 2, it is characterised in that color fixative described in step (1) is used
Colour-keeping liquid formula contain the raw material of following mass concentration: 1.0%NaCl, 0.30%Vc and 0.20% citric acid.
4. according to the preparation method of the Rhizoma Steudnerae Henryanae Semen Phaseoli beans described in Claims 2 or 3, it is characterised in that color fixative described in step (1)
It is specially Rhizoma Steudnerae Henryanae in colour-keeping liquid, soaks 20-40min.
The preparation method of Rhizoma Steudnerae Henryanae Semen Phaseoli beans the most according to claim 2, it is characterised in that step cooks described in (1), tool
Body is, steaming and decocting 10-15min at 100-121 DEG C.
The preparation method of Rhizoma Steudnerae Henryanae Semen Phaseoli beans the most according to claim 2, it is characterised in that soak tool described in step (2)
Body is: be soaked in the hot water of 80-90 DEG C by Semen Phaseoli, soak time 2-3h.
The preparation method of Rhizoma Steudnerae Henryanae Semen Phaseoli beans the most according to claim 2, it is characterised in that step cooks tool described in (2)
Body is: will soak after Semen Phaseoli at 100-121 DEG C, steaming and decocting 10-15min.
The preparation method of Rhizoma Steudnerae Henryanae Semen Phaseoli beans the most according to claim 2, it is characterised in that heating tool described in step (3)
Body is: heated at constant temperature 5-10min in 80-90 DEG C of water-bath.
The preparation method of Rhizoma Steudnerae Henryanae Semen Phaseoli beans the most according to claim 2, it is characterised in that by the Rhizoma Steudnerae Henryanae Semen Phaseoli sauce bag of preparation
Sterilize after dress.
The preparation method of Rhizoma Steudnerae Henryanae Semen Phaseoli beans the most according to claim 9, it is characterised in that after described packaging, sterilization is concrete
For: Rhizoma Steudnerae Henryanae Semen Phaseoli beans is hot filling in clear plastic wrap tubulature, evacuation, seals, be subsequently placed in the boiling water of 110 DEG C and carry out
Sterilization, cooling.
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| CN109043306A (en) * | 2018-08-03 | 2018-12-21 | 湖北文理学院 | Color protection liquid and color protection method for fresh-cut Chinese yam |
| CN112335865A (en) * | 2020-09-17 | 2021-02-09 | 山东华熙海御生物医药有限公司 | Hyaluronic acid jam raw material |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109043306A (en) * | 2018-08-03 | 2018-12-21 | 湖北文理学院 | Color protection liquid and color protection method for fresh-cut Chinese yam |
| CN109043306B (en) * | 2018-08-03 | 2021-08-03 | 湖北文理学院 | Color protection liquid and color protection method for fresh-cut Chinese yam |
| CN112335865A (en) * | 2020-09-17 | 2021-02-09 | 山东华熙海御生物医药有限公司 | Hyaluronic acid jam raw material |
| CN112335865B (en) * | 2020-09-17 | 2023-05-02 | 华熙生物科技股份有限公司 | Raw material of hyaluronic acid fruit jam |
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