CN108065188A - 一种红薯粥 - Google Patents
一种红薯粥 Download PDFInfo
- Publication number
- CN108065188A CN108065188A CN201711414099.XA CN201711414099A CN108065188A CN 108065188 A CN108065188 A CN 108065188A CN 201711414099 A CN201711414099 A CN 201711414099A CN 108065188 A CN108065188 A CN 108065188A
- Authority
- CN
- China
- Prior art keywords
- batata
- parts
- porridge
- sweet potato
- batata porridge
- 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.)
- Pending
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Abstract
本发明提供了一种红薯粥，其特征在于，该红薯粥由红薯、糯米、红枣、枸杞、调味品组成。该红薯粥配方科学，具有养胃温补的功效。制备方法简单，运用现代化包装材料，制品能调节冷热，方便食用。
Description
技术领域
本发明属于食品加工领域，具体设计一种红薯粥。
背景技术
红薯（学名：Ipomoea batatas），又名蕃薯、甘薯、山芋、番芋、地瓜、红苕、线苕、白薯、金薯、甜薯、朱薯、枕薯等。常见的多年生双子叶植物，草本，其蔓细长，茎匍匐地面。块根，无氧呼吸产生乳酸，皮色发白或发红，肉大多为黄白色，但也有紫色，除供食用外，还可以制糖和酿酒、制酒精。本文中的红薯指的是红薯或紫薯的块根。
据研究数据显示：红薯中含有多种人体需要的营养物质。每500克红薯约可产热能635千卡，含蛋白质11.5克、糖14.5克、脂肪1克、磷100毫克、钙90毫克、铁2克，胡萝卜素0.5毫克，另含有维生素B1、B2、C与尼克酸、亚油酸等。其中维生素B1、B2的含量分别比大米高6倍和3倍。特别是红薯含有丰富的赖氨酸，而大米、面粉恰恰缺乏赖氨酸。
红薯不仅具有食疗价值更是具有保健作用。研究显示：
1、科学家发现红薯中含有一种化学物质叫氢表雄酮，可以用于预防结肠癌和乳腺癌。[2]饮食中最具有抗癌作用的营养物质是β－胡萝卜素(维生素A前体)、维生素C和叶酸，而在红薯中三者含量都比较丰富。一个小红薯(约2两重)可提供2倍量的人体每天所需维生素A、三分之一量的每天所需维生素C和约50微克的叶酸；其中膳食纤维的含量高于一碗燕麦粥。常吃红薯有助于维持人体的正常叶酸水平，体内叶酸含量过低会增加得癌症的风险。红薯中高含量的膳食纤维有促进胃肠蠕动、预防便秘和结肠直肠癌的作用。
2、红薯富含钾、β－胡萝卜素、叶酸、维生素C和维生素B6，这5种成分均有助于预防心血管疾病。钾有助于人体细胞液体和电解质平衡，维持正常血压和心脏功能。
β－胡萝卜素和维生素C有抗脂质氧化、预防动脉粥样硬化的作用。补充叶酸和维生素B6有助于降低血液中高半胱氨酸水平，后者可损伤动脉血管，是心血管疾病的独立危险因素。
粥(congee)也称糜，是一种把稻米、小米或玉米等粮食煮成的稠糊的食物。由于红薯淀粉含量高，容易粘锅，吃多了容易账食，很少有人用红薯煮粥当主食。现今红薯人们常见的吃法有：红薯发糕、红薯葱饼、红薯烧饼、红薯丁汤、油炸薯条，或者直接晒成红薯干。
上述吃法并没有充分发挥红薯的营养价值，本发明人通过合理配方，针对红薯的性能功效搭配食材，研制本发明一种红薯粥，结合现代化工艺，制备成可冷喝可热饮的食品，简单方便，深受消费者喜欢。
发明内容
本发明旨在提供一种营养丰富、味道可口、方便食用的红薯粥。
为实现上述发明目的，本发明一种红薯粥，其具体方案为：
本发明所述一种红薯粥，该红薯粥由红薯、糯米、红枣、枸杞、安息香提取物、调味品组成。
本发明所述一种红薯粥，该红薯粥各成分重量份数计为：红薯100-200份、糯米50-100份、红枣15-30份、枸杞10-20份、安息香提取物1-20份、调味品适量。
本发明所述一种红薯粥，该红薯粥各成分重量份数计为：红薯150份、糯米75份、红枣20份、枸杞15份、安息香提取物10份调味品适量。
本发明所述一种红薯粥，该红薯粥所述调味品包括天然香精、糖、盐、姜中的一种或多种。
本发明所述一种红薯粥，该红薯粥所述天然香精为香蕉香精、橙子香精、草莓香精、红豆香精、绿豆香精、大麦香精、黑莓香精、蓝莓香精中的一种或多种。
本发明所述一种红薯粥，该红薯粥所述糖为蔗糖。
本发明所述一种红薯粥，该红薯粥所述蔗糖为红糖、白糖、砂糖、黄糖中的一种或多种。
本发明所述一种红薯粥，该红薯粥制备方法为：
1）将红薯洗净去皮切片，红枣去核备用；
2）将红薯、糯米、红枣混合，放于锅中，加入物料5-8倍量水，旺火煮开，沸腾5-20分钟后，加入枸杞、安息香提取物、调味品，小火蒸煮5-10分钟；
3）将步骤2所得物料进行降温处理，温度控制在25-35℃，灌装、封口，灭菌，真空包装。
本发明所述一种红薯粥，该红薯粥制备方法物料与水的比例为优选1:6。
本发明所述一种红薯粥，该红薯粥成品可根据需求调节冷热。
本发明组方分析：
红薯：味甘，性平。归脾、肾经。红薯含有膳食纤维、胡萝卜素、维生素A、B、C、E及钾、铁、铜、硒、钙等，营养价值很高，是世界卫生组织评选出来的“十大最佳蔬菜”的冠军。用于脾虚气弱，大便秘结；肺胃有热，口渴咽干。
糯米：甘；温 功效1.有补虚、补血、健脾暖胃等作用。适用于脾胃虚寒所致的反胃、食欲减少、泄泻和气虚引起的气短无力、妊娠腹坠胀等症。2.有收涩作用，对尿频、自汗有较好的食疗效果。
红枣：健脾益胃，补气养血，养血安神。
枸杞：补肾益精，养肝明目，补血安神，生津止渴，润肺止咳。
姜：生姜性味辛温，有散寒发汗、化痰止咳、和胃、止呕等多种功效。
安息香提取物：开窃清神，行气活血，止痛。
本发明通过红薯与姜、安息香提取物互相协同，配合糯米、红枣、枸杞的补益功能，有效避免了人们因多食红薯产生胀气的问题，并且粥的形式成分的保存盒发挥了红薯的营养价值，该红薯粥极具有食疗价值。本发明通过现代科学设计的手摇调节粥的冷热，方便不同人群不同时节的饮用，简单便利，极具市场开发价值。
具体实施方式
下面实施例只为进一步说明本发明，不以任何形式限制本发明范围。
实施例1
红薯150份、糯米75份、红枣20份、枸杞15份、姜50份、安息香提取物10份。
实施例2
红薯300份、糯米150份、红枣25份、枸杞20份、姜100份、黄糖37.5份、安息香提取物15份。
实施例3
红薯160份、糯米50份、红枣20份、枸杞10份、姜10份、冰糖20份、大麦香精20份、安息香提取物20份。
实施例4
红薯150份、糯米100份、红枣20份、枸杞10份、姜10份、红糖20份、橙子香精20份。
实施例5
红薯100份、糯米80份、红枣20份、枸杞10份、姜20份、白糖30份、蓝莓香精10份、安息香提取物10份。
实施例1-5制备方法：
1）将红薯洗净去皮切片，红枣去核备用；
2）将红薯、糯米、红枣混合，放于锅中，加入物料5-8倍量水，旺火煮开，沸腾5-20分钟后，加入枸杞、安息香提取物、调味品（天然香精、糖、盐、姜），小火蒸煮5-10分钟；
3）将步骤2所得物料进行降温处理，温度控制在25-35℃，灌装、封口，灭菌，真空包装。
实验例1
1）以粥 的色泽、气味和口感为指标，采用综合评分及正交试验筛选红薯粥的配方。
2）综合评分=色泽评分×30%+气味评分×30%+口感评分×40%
3）预试验表明红薯与糯米用量比例、红薯与姜用量比例、红薯与安息香提取物用量比例为影响红薯粥综合评分的主要影响因素，采用L9（34）正交试验优选处方组成。因素水平见表1，试验安排及结果见表2、3 。
表1 正交试验因素水平表
表2 正交设计及结果
表3 正交试验方差分析表
直观分析结果表明各因素对综合评分的影响顺序为A>B>C，优选水平组合为A3B2C1。方差分析结果表明红薯与糯米用量比例对于影响有统计学意义（P<0.05）。综上所述，最终确定红薯与糯米用量比为2:1、红薯与姜用量比例3:1、红薯与安息香提取物用量比例8:1为最优处方工艺。
4）验证试验
经三批红薯粥试验证，上述优选处方综合评分为98.85，RSD%为1.05%。综上所述，最终确定红薯与糯米用量比为2:1、红薯与姜用量比例3:1、红薯与安息香提取物用量比例8:1为最优处方工艺。
Claims (10)
1.一种红薯粥，其特征在于，该红薯粥由红薯、糯米、安息香提取物、红枣、枸杞、调味品组成。
2.根据权利要求1所述一种红薯粥，其特征在于，该红薯粥各成分重量份数计为：红薯100-200份、糯米50-100份、红枣15-30份、枸杞10-20份、安息香提取物1-20份、调味品适量。
3.根据权利要求1所述一种红薯粥，其特征在于，该红薯粥各成分重量份数计为：红薯150份、糯米75份、红枣20份、枸杞15份、安息香提取物10份、调味品适量。
4.根据权利要求1-3任一项所述一种红薯粥，其特征在于，该红薯粥所述调味品包括天然香精、糖、盐、姜中的一种或多种。
5.根据权利要求4所述所述一种红薯粥，其特征在于，该红薯粥所述天然香精为香蕉香精、橙子香精、草莓香精、红豆香精、绿豆香精、大麦香精、黑莓香精、蓝莓香精中的一种或多种。
6.根据权利要求4所述一种红薯粥，其特征在于，该红薯粥所述糖为蔗糖。
7.根据权利要求6所述一种红薯粥，其特征在于，该红薯粥所述蔗糖为红糖、白糖、砂糖、黄糖中的一种或多种。
8.根据权利要求1-7任一项所述一种红薯粥，其特征在于，该红薯粥制备方法为：
1）将红薯洗净去皮切片，红枣去核备用；
2）将红薯、糯米、红枣混合，放于锅中，加入物料5-8倍量水，旺火煮开，沸腾5-20分钟后，加入枸杞、安息香提取物、调味品，小火蒸煮5-10分钟；
3）将步骤2所得物料进行降温处理，温度控制在25-35℃，灌装、封口，灭菌，真空包装。
9.根据权利要求8所述一种红薯粥，其特征在于，该红薯粥制备方法物料与水的比例为优选1:6。
10.根据权利要求1-9任一项所述一种红薯粥，其特征在于，该红薯粥成品可根据需求调节冷热。
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