CN105962305B - A kind of purple sweet potato red bean sauce and preparation method thereof - Google Patents
A kind of purple sweet potato red bean sauce and preparation method thereof Download PDFInfo
- Publication number
- CN105962305B CN105962305B CN201610300688.4A CN201610300688A CN105962305B CN 105962305 B CN105962305 B CN 105962305B CN 201610300688 A CN201610300688 A CN 201610300688A CN 105962305 B CN105962305 B CN 105962305B
- Authority
- CN
- China
- Prior art keywords
- red bean
- parts
- sweet potato
- purple sweet
- bean sauce
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 240000001417 Vigna umbellata Species 0.000 title claims abstract description 83
- 235000011453 Vigna umbellata Nutrition 0.000 title claims abstract description 83
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 66
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 66
- 235000015067 sauces Nutrition 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 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 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000013575 mashed potatoes Nutrition 0.000 claims abstract description 13
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims abstract description 9
- 150000003271 galactooligosaccharides Chemical class 0.000 claims abstract description 9
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 9
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 244000269722 Thea sinensis Species 0.000 claims abstract description 8
- 235000010987 pectin Nutrition 0.000 claims abstract description 8
- 239000001814 pectin Substances 0.000 claims abstract description 8
- 229920001277 pectin Polymers 0.000 claims abstract description 8
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 7
- 239000001110 calcium chloride Substances 0.000 claims abstract description 7
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 16
- 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
- 238000011049 filling Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 229920003023 plastic Polymers 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims 1
- 235000010208 anthocyanin Nutrition 0.000 abstract description 9
- 239000004410 anthocyanin Substances 0.000 abstract description 9
- 229930002877 anthocyanin Natural products 0.000 abstract description 9
- 150000004636 anthocyanins Chemical class 0.000 abstract description 9
- 239000002131 composite material Substances 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 230000006872 improvement Effects 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
- 238000004519 manufacturing process Methods 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
- 229930006000 Sucrose Natural products 0.000 abstract description 2
- 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 abstract description 2
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 235000006708 antioxidants Nutrition 0.000 abstract description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 235000021049 nutrient content Nutrition 0.000 abstract description 2
- 229960004793 sucrose Drugs 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 description 10
- 239000000047 product Substances 0.000 description 8
- 238000000034 method Methods 0.000 description 7
- 235000013339 cereals Nutrition 0.000 description 6
- 230000000050 nutritive effect Effects 0.000 description 6
- 235000013305 food 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
- 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
- 239000003086 colorant Substances 0.000 description 3
- 238000010411 cooking Methods 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
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 235000004976 Solanum vernei Nutrition 0.000 description 2
- 241000352057 Solanum vernei Species 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
- 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
- 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
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 230000008569 process Effects 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
- 235000019165 vitamin E Nutrition 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 239000011709 vitamin E Substances 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
- 241000894006 Bacteria Species 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
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 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
- 235000016127 added sugars Nutrition 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
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000000694 effects Effects 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
- 235000013402 health food Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- -1 plain B Natural products 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- 230000035755 proliferation Effects 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
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
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 present invention provides a kind of purple sweet potato red bean sauce and preparation method thereof, purple sweet potato red bean sauce contains: 100 parts of purple mashed potato, 5-10 parts of red bean mud, 16-24 parts of white granulated sugar, 0.09-0.12 parts of citric acid, 0.11-0.14 parts of calcium chloride, 0.06-0.12 parts of pectin, 0.1-0.4 parts of tea polyphenols, 5-8 parts of galactooligosaccharide and 10-15 parts of water.The present invention is using purple sweet potato as primary raw material compared with prior art, red bean is that not only the nutrient contents such as vitamin, minerals are abundant for the composite jam of auxiliary material production, and it is rich in soluble dietary fiber, anthocyanin isoreactivity ingredient, there is preferably anti-oxidant, improvement cytotrophy, builds up health and improve body immunity, has the function that prevent disease；Cane sugar content is low, water-retaining property with higher, good product mobility；Aromatic flavour and nutrition is reasonable, healthcare function is prominent, carry with it is convenient.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of purple sweet potato red bean sauce and preparation method thereof.
Background technique
Purple sweet potato is full of nutrition, contains 18 kinds and is easy to be given birth to by the amino acid of human consumption and absorption, vitamin C, dimension
More than the 10 kinds of natural minerals prime elements such as 8 kinds of vitamins such as plain B, vitamin A and phosphorus, iron.It is also rich in selenium element and anthocyanidin simultaneously.
Therefore, purple sweetpotato has unique nutritive value and healthcare function.
Red bean also known as rde bean.Red bean heat content is low, is rich in vitamin E and potassium, magnesium, phosphorus, zinc, selenium isoreactivity ingredient, is
Typical high potassium food, has the multiple efficacies such as clearing heat and detoxicating, invigorating spleen and reinforcing stomach.It is also enriched in anthocyanin simultaneously.Ancients have " more food orders
People is thin " saying.Therefore, red bean has unique nutritive value and healthcare function.
Patent (104026427 A of publication number CN, publication date on 09 10th, 2014) disclose " a kind of purple potato paste plus
Purple sweet potato is made after pretreatment, slurrying, ingredient homogeneous, heating sterilization for work method ", process report.Using purple in the invention
Potato is raw material, and raw material sources are single, and the taste flavor of product is restricted.
With the improvement of people's living standards, more and more people pursue, kind is novel, convenient, nutritive value is high
Healthy food.Using purple sweet potato and red bean as raw material instant purple potato paste convenient for production, the mouthfeel for being not only able to satisfy consumer is pursued, but also can be reached
To the purpose of healthy diet.Currently, sauce products compound there are no purple sweet potato and red bean in the market.
Summary of the invention
The purpose of the present invention is to provide a kind of purple sweet potato red bean sauce, have health-care effect, nutritive value high, moreover, mouthfeel
It is abundant.
The present invention also provides a kind of preparation methods of purple sweet potato red bean sauce to be made by process control parameters such as provocation, boilings
It is the purple sweet potato red bean sauce aromatic flavour of preparation, in good taste.
A kind of purple sweet potato red bean sauce provided by the invention, the raw material including following parts by weight:
A kind of preparation method of purple sweet potato red bean sauce provided by the invention, comprising the following steps:
(1) purple sweet potato is cleaned, stripping and slicing of peeling, and is rinsed after color protection, is cooked, stir into purple mashed potato；
(2) red bean cooks after impregnating, and stirs into red bean mud；
(3) by 100 parts and red bean mud 5-10 parts mixings of purple mashed potato, it is added calcium chloride 0.11-0.14 parts, heating is being heated
White granulated sugar 16-2 parts, 0.09-0.12 parts of citric acid, pectin 0.06-0.12, tea polyphenols 0.1- is added under stirring condition in the process
0.4, it galactooligosaccharide 5-8 parts and 10-15 parts of water, stirs and evenly mixs, obtains purple sweet potato red bean sauce.
The color protection formula of liquid of color protection described in step (1) contains the raw material of following mass concentration: 1.0%NaCl,
0.30%Vc and 0.20% citric acid；Specifically, impregnating 20-40min in colour protecting liquid.
Step cooks described in (1), specifically, the boiling 10-15min at 100-121 DEG C；
Further, purple mashed potato is stirred into described in step (1) specifically: the purple sweet potato after cooking is placed in beater,
Stir into purple mashed potato.
It is impregnated described in step (2) specifically: be soaked in red bean in 80-90 DEG C of hot water, soaking time 2-3h.It uses
The purpose of hot-water soak is to make its complete provocation and have certain pliability.
Further, it is cooked described in step (2) specifically: by the red bean after immersion at 100-121 DEG C, boiling 10-
15min。
Step stirs into red bean mud described in (2) specifically: the red bean after cooking is cooling and is put into beater, stirs
To uniform red bean mud.
Further, it is heated described in step (3) specifically: the heated at constant temperature 5-10min in 80-90 DEG C of water-bath.Purpose
It is the mobility for having kept sauce body, mouthfeel is more fine and smooth soft and smooth.
Further, it is sterilized after the purple sweet potato red bean sauce bag of preparation being filled；Specifically: purple sweet potato red bean sauce is hot filling into transparent
It in plastic packing tube, vacuumizes, seals, be subsequently placed in 110 DEG C of boiling water and sterilized, cooled down.
In the present invention, purple sweet potato is full of nutrition, contains 18 kinds and is easy by human consumption and the amino acid of absorption etc..Simultaneously also
Rich in selenium element and anthocyanidin.Therefore, purple sweet potato has unique nutritive value and healthcare function.It unconventional is boiled using cooking
It is ripe, it cooks operation and avoids directly contacting for purple sweet potato and water, promote the exquisitenessization of purple mashed potato.The special of purple sweet potato can be saved simultaneously
Flavor and color, and lower the turnover rate of anthocyanin.
Red bean heat content is low, is rich in vitamin E and potassium, magnesium, phosphorus, zinc, selenium isoreactivity ingredient, is typical high potassium food,
With multiple efficacies such as clearing heat and detoxicating, invigorating spleen and reinforcing stomach.It is also enriched in anthocyanin simultaneously.Ancients have the saying of " more foods make us thin ".Cause
This, red bean has unique nutritive value and healthcare function.Red bean can supplement anthocyanin content, improve the nutriture value of product
Value.The operation of boiling saves the time than cooked, is more advantageous to the exquisitenessization of red bean mud.
Citric acid is conducive to the holding of sauce body color, increases flavor；Pectin increases the adhesiveness of sauce body, is conducive to sauce
" performance of fluid "；Tea polyphenols Wheat Protein improves the stability of product and extends storage life；Galactooligosaccharide sweet taste is pure
Just, calorific value is lower, and moisture retention is extremely strong.There is higher thermal stability in the case where pH is neutrallty condition, product mouth can be conducive to by adding it
The improvement of sense.Galactooligosaccharide will not cause the rising of eater's blood glucose simultaneously, and be conducive to the proliferation of beneficial bacterium in enteron aisle.
Compared with prior art the invention has the following advantages that (1) present invention is using purple sweet potato as primary raw material, red bean is auxiliary material
Not only the nutrient contents such as vitamin, minerals are abundant for the composite jam of production, but also rich in soluble dietary fiber, anthocyanin etc.
Active constituent has preferably anti-oxidant, improvement cytotrophy, the work building up health and improving body immunity, reach prevention disease
With；(2) in present invention purple sweet potato red bean sauce produced, cane sugar content is low, is easy to children and eats, can reduce saprodontia；
(3) galactooligosaccharide, water-retaining property with higher, product mobility are added in present invention purple sweet potato red bean composite jam produced
It is good.Meanwhile tea polyphenols are added in product, it is possible to provide the extension of the reservation of anthocyanin and shelf life of products in composite jam.(4) originally
Invent purple sweet potato red bean composite jam aromatic flavour produced and nutrition is reasonable, healthcare function is prominent, carry with it is convenient, be
A kind of casual health food.
Specific embodiment
Embodiment 1
A kind of purple sweet potato red bean sauce, component is in table 1 below.
A kind of preparation method of purple sweet potato red bean sauce, specifically includes the following steps:
(1) purple sweet potato is cleaned, stripping and slicing of peeling, is put into after impregnating 20-40min in colour protecting liquid, with water rinsed clean, colour protecting liquid
Formula is 1.0%NaCl, 0.30%Vc and 0.20% citric acid, and then the good purple sweetpotato block of color protection is placed in pressure cooker,
121 DEG C, boiling 10min；The purple sweetpotato block cooked is taken out from pressure cooker, it is cooling, and be put into beater, high-speed stirred is extremely
Uniform pureed, obtains purple mashed potato.
(2) it is uniform that full grains are selected, color is bronzing, it is glossy, red bean is soaked in 80 DEG C of hot water, 3h makes
Its complete provocation simultaneously has certain pliability, after drain, the red bean of leaching hair is placed in pressure cooker, at 121 DEG C, boiling
10min takes out the red bean grain cooked from pressure cooker, and cooling is simultaneously put into beater, high-speed stirred to uniform pureed.
Note that not select especially bright red bean when buying red bean, the red bean for playing wax is not bought.
(3) purple mashed potato and red bean mud are mixed according to formula, calcium chloride is added afterwards, places it in constant temperature in 80 DEG C of water-baths and adds
Hot 7.5min, heats while stirring, be during which added the white granulated sugar of formula ratio, citric acid, pectin, tea polyphenols, galactooligosaccharide and
Water, until sauce body is in uniform muddy.
(4) tubulature: the sauce body in step (6) being hot filling into toothpaste-like Transparent plastic pack pipe, and is vacuumized in time,
Sealing.
(5) it sterilizes, is cooling: the purple sweet potato sauce sealed being placed in 110 DEG C of boiling water and sterilized, cooled down.
The technique can ensure that the color of composite jam closest to purple sweet potato primary colors, and anthocyanin content is higher, sauce body performance optimal.
Embodiment 2
A kind of purple sweet potato red bean sauce, component is in table 1 below.
A kind of preparation method of purple sweet potato red bean sauce, specifically includes the following steps:
(1) purple sweet potato is cleaned, stripping and slicing of peeling, is put into after impregnating 20-40min in colour protecting liquid, with water rinsed clean, colour protecting liquid
Formula is 1.0%NaCl, 0.30%Vc and 0.20% citric acid；The good purple sweetpotato block of color protection is placed in pressure cooker, 100
DEG C, boiling 15min.The purple sweetpotato block cooked is taken out from pressure cooker, it is cooling.And be put into beater, high-speed stirred is to equal
Even pureed.
(2) it is uniform that full grains are selected, color is bronzing, glossy；Red bean is soaked in 90 DEG C of hot water, 2.5h,
Make its complete provocation and there is certain pliability, after drain, the red bean of leaching hair is placed in pressure cooker, at 100 DEG C, boiling
15min.The red bean grain cooked is taken out from pressure cooker, cooling is simultaneously put into beater, high-speed stirred to uniform pureed.
Note that not select especially bright red bean when buying red bean, the red bean for playing wax is not bought.
(3) purple mashed potato and red bean mud are mixed according to formula, adds the calcium chloride 0.14g of formula ratio, places it in 90
Heated at constant temperature 5min in DEG C water-bath, heats while stirring, be during which added the white granulated sugar of formula ratio, citric acid, pectin, tea polyphenols,
Galactooligosaccharide and water, stirring to sauce body are in uniform muddy.
(4) tubulature: the sauce body in step (6) being hot filling into toothpaste-like Transparent plastic pack pipe, and is vacuumized in time,
Sealing.
(5) it sterilizes, is cooling: the purple sweet potato sauce sealed being placed in 110 DEG C of boiling water and sterilized, cooled down.
The technique can ensure that the color of composite jam closest to purple sweet potato primary colors, and anthocyanin content is higher, sauce body performance optimal.
Embodiment 3
A kind of purple sweet potato red bean sauce, component is in table 1 below.
A kind of preparation method of purple sweet potato red bean sauce, specifically includes the following steps:
(1) purple sweet potato is cleaned, stripping and slicing of peeling, is put into after impregnating 20-40min in colour protecting liquid, with water rinsed clean, then steams
It is ripe；Color protection formula of liquid is 1.0%NaCl, 0.30%Vc and 0.20% citric acid；The good purple sweetpotato block of color protection is placed in pressure cooker
In, at 100 DEG C, boiling 15min.The purple sweetpotato block cooked is taken out from pressure cooker, it is cooling.And it is put into beater, high speed
The pureed being stirred until homogeneous；
(2) it is uniform that full grains are selected, color is bronzing, glossy；Red bean is soaked in 90 DEG C of hot water, 2.5h,
Make its complete provocation and have certain pliability, after drain；The red bean of leaching hair is placed in pressure cooker, at 100 DEG C, boiling
15min.The red bean grain cooked is taken out from pressure cooker, cooling is simultaneously put into beater, high-speed stirred to uniform pureed.
(3) purple mashed potato and red bean mud are mixed according to formula, adds the calcium chloride of formula ratio, places it in 80 DEG C of water-baths
Middle heated at constant temperature 10min, heats while stirring, and appropriate white granulated sugar, citric acid, pectin, tea polyphenols, oligomeric gala is during which added
Sugar, heating stirring to sauce body are in uniform muddy.The technique can ensure that the color of composite jam closest to purple sweet potato primary colors, is spent
Color glycosides content is higher, sauce body performance optimal.
Note that not select especially bright red bean when buying red bean, the red bean for playing wax is not bought.
(4) tubulature: the sauce body in step (6) being hot filling into toothpaste-like Transparent plastic pack pipe, and is vacuumized in time,
Sealing.
(5) it sterilizes, is cooling: the purple sweet potato sauce sealed being placed in 110 DEG C of boiling water and sterilized, cooled down.
Table 1
Claims (9)
1. a kind of purple sweet potato red bean sauce, which is characterized in that the purple sweet potato red bean sauce bag includes the raw material of following parts by weight:
100 parts of purple mashed potato
5-10 parts of red bean mud
16-24 parts of white granulated sugar
0.09-0.12 parts of citric acid
0.11-0.14 parts of calcium chloride
0.06-0.12 parts of pectin
0.1-0.4 parts of tea polyphenols
5-8 parts of galactooligosaccharide
10-15 parts of water；
The preparation method of the purple sweet potato red bean sauce, comprising the following steps:
(1) purple sweet potato is cleaned, stripping and slicing of peeling, and is rinsed after color protection, is cooked, stir into purple mashed potato；
(2) red bean cooks after impregnating, and stirs into red bean mud；
(3) by 100 parts and red bean mud 5-10 parts mixings of purple mashed potato, it is added calcium chloride 0.11-0.14 parts, heating, in heating process
Under middle stirring condition be added white granulated sugar 16-24 parts, 0.09-0.12 parts of citric acid, pectin 0.06-0.12, tea polyphenols 0.1-0.4,
It 5-8 parts and water 10-15 parts of galactooligosaccharide, stirs and evenly mixs, obtains purple sweet potato red bean sauce.
2. purple sweet potato red bean sauce according to claim 1, which is characterized in that the colour protecting liquid of color protection described in step (1) is matched
The raw material of Fang Hanyou or less mass concentration: 1.0%NaCl, 0.30%Vc and 0.20% citric acid.
3. purple sweet potato red bean sauce according to claim 1 or 2, which is characterized in that color protection described in step (1) is specially purple sweet potato
20-40min is impregnated in colour protecting liquid.
4. purple sweet potato red bean sauce according to claim 1, which is characterized in that step cooks described in (1), specifically,
Boiling 10-15 min at 100-121 DEG C.
5. purple sweet potato red bean sauce according to claim 1, which is characterized in that impregnated described in step (2) specifically: by red bean
It is soaked in 80-90 DEG C of hot water, soaking time 2-3 h.
6. purple sweet potato red bean sauce according to claim 1, which is characterized in that step cooks described in (2) specifically: will impregnate
Red bean afterwards is at 100-121 DEG C, boiling 10-15 min.
7. purple sweet potato red bean sauce according to claim 1, which is characterized in that heated described in step (3) specifically: in 80-
Heated at constant temperature 5-10 min in 90 DEG C of water-baths.
8. purple sweet potato red bean sauce according to claim 1, which is characterized in that sterilized after filling the purple sweet potato red bean sauce bag of preparation.
9. purple sweet potato red bean sauce according to claim 8, which is characterized in that sterilized after the packaging specifically: purple sweet potato is red
Beans sauce is hot filling into Transparent plastic pack pipe, is vacuumized, and sealing is subsequently placed in 110 DEG C of boiling water and is sterilized, cooled down.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610300688.4A CN105962305B (en) | 2016-05-09 | 2016-05-09 | A kind of purple sweet potato red bean sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610300688.4A CN105962305B (en) | 2016-05-09 | 2016-05-09 | A kind of purple sweet potato red bean sauce and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105962305A CN105962305A (en) | 2016-09-28 |
| CN105962305B true CN105962305B (en) | 2018-12-18 |
Family
ID=56991444
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610300688.4A Active CN105962305B (en) | 2016-05-09 | 2016-05-09 | A kind of purple sweet potato red bean sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105962305B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103947984A (en) * | 2014-05-07 | 2014-07-30 | 安徽工程大学 | Soft purple potato chips and preparation method thereof |
| CN104026427A (en) * | 2014-06-25 | 2014-09-10 | 四川光友薯业有限公司 | Processing method of purple sweet potato sauce |
-
2016
- 2016-05-09 CN CN201610300688.4A patent/CN105962305B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103947984A (en) * | 2014-05-07 | 2014-07-30 | 安徽工程大学 | Soft purple potato chips and preparation method thereof |
| CN104026427A (en) * | 2014-06-25 | 2014-09-10 | 四川光友薯业有限公司 | Processing method of purple sweet potato sauce |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105962305A (en) | 2016-09-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101836726B (en) | Processing technology for instant mushroom strip | |
| CN101322567B (en) | Method of processing nourishing seafood gruel | |
| CN101869321B (en) | Instant abalone with soup and preparation method thereof | |
| CN101606717A (en) | A kind of preparation method of spicy spareribs with chili | |
| CN104116067A (en) | Sweet and sour tomato juice and preparation method thereof | |
| CN101675811A (en) | Minced qgob and production method thereof | |
| CN102178291B (en) | Banana dietary vegetable fiber drink and production method thereof | |
| CN105053854A (en) | Cordyceps sinensis flowers instant noodle preparation method and instant noodle prepared by the preparation method | |
| CN107373262A (en) | A kind of quinoa beverage and preparation method thereof | |
| CN106923112A (en) | Banana beverage and preparation method thereof | |
| CN104799332A (en) | Nutritional internal heat reducing sausage comprising Lentinus edodes and preparation method of sausage | |
| CN105962305B (en) | A kind of purple sweet potato red bean sauce and preparation method thereof | |
| CN101703281A (en) | Method for preparing vinegar pickled peanuts | |
| CN103766564A (en) | Processing method of preserved sweet potatoes | |
| CN112690441A (en) | Mushroom sour and hot sauce | |
| CN102406192A (en) | Rich tasting sea urchins can and preparation method thereof | |
| KR101431811B1 (en) | manufacturing method of kimchi source comprising vegetable kinds | |
| KR100874573B1 (en) | Manufacturing method of nutritional pap using a tomato | |
| CN104366402A (en) | pickled bamboo shoots | |
| CN107095142A (en) | A kind of lotus rhizome fresh meat congee and preparation method thereof | |
| CN105614318A (en) | Dried potato dish and production method thereof | |
| CN104273227A (en) | Chinese yam-gingko-soybean milk beverage and preparation method thereof | |
| CN105010910A (en) | Jam and processing technique thereof | |
| CN107095132A (en) | A kind of lotus rhizome fresh meat congee and preparation method thereof | |
| CN108294263A (en) | Instant potato mud production method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |