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Common yam rhizome dietary fiber jam and preparation technology thereof

A dietary fiber and production process technology, applied in the field of yam residue dietary fiber sauce and its production technology, can solve the problem that the application of yam residue dietary fiber has not been reported in reports, and achieves good dietary therapy and health care effects, long storage period, and delicious taste. Effect

Inactive Publication Date: 2012-05-09
NANTONG XIYUN TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Yam residue contains a large amount of available high-quality dietary fiber, which is widely used in many fields such as food and medicine because of its good water holding capacity and swelling power. The content of yam residue dietary fiber in sauce products Apps not yet reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Put 45kg of yam dregs dietary fiber into water and cook for 30 minutes; put 45kg of soybean paste into a pressure cooker and cook for 5 minutes at a cooking temperature of 100°C; put the cooked soybean paste into a pot that slides over oil, and add a little ginger juice , green onion juice, garlic oil, and appropriate amount of edible vegetable oil are placed in a container at a temperature of 100°C and boiled for 5-30 minutes, and the boiled yam dregs dietary fiber is added, and the temperature is 80°C, mixed and boiled for 2 minutes; at a temperature of 80°C , add 10kg of crab butter and chili powder or sugar and other seasonings, then mix and boil for 1min; remove from the pot, cool, and seal the package.

Embodiment 2

[0020] Put 65kg of yam dregs dietary fiber into water and cook for 30 minutes; put 15kg of soybean paste into a pressure cooker and cook for 20 minutes at a cooking temperature of 120°C; put the cooked soybean paste into a pot that slides over oil, and add a little ginger juice , green onion juice, garlic oil, and appropriate amount of edible vegetable oil are placed in a container at a temperature of 130°C and boiled for 30 minutes, and the boiled yam dregs dietary fiber is added, and the temperature is 120°C, mixed and boiled for 15 minutes; at a temperature of 120°C, add 20kg of crab butter and spices such as chili powder or sugar, and then mix and boil for 10 minutes; remove from the pot, cool, and seal the package.

Embodiment 3

[0022] Put 55kg of yam dregs dietary fiber into water and cook for 30 minutes; put 20kg of soybean paste in a pressure cooker and cook for 10 minutes at a cooking temperature of 110°C; put the cooked soybean paste into a pot that slides over oil, and add a little ginger juice , scallion juice, garlic oil and appropriate amount of edible vegetable oil are placed in a container at a temperature of 120°C and boiled for 15 minutes, and the boiled yam dregs dietary fiber is added, and the temperature is 100°C, mixed and boiled for 7 minutes; at a temperature of 100°C, add 25kg of crab butter and chili powder or sugar and other seasonings, then mix and boil for 5 minutes; remove from the pot, cool, and seal the package.

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PUM

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Abstract

The invention discloses common yam rhizome dietary fiber jam and a preparation technology thereof. The common yam rhizome dietary fiber jam mainly comprises common yam rhizome dietary fiber, yellow soybean paste and crab cream oil, is formed after respective processing, mixing and stewing, can be served as a nutrient health care food, also can be served as the pickled vegetables for breakfast and dinner to be directly eaten, and can be matched with various fried, cooked and stewed dishes too. The common yam rhizome dietary fiber jam is full of nutrients, tastes good, has the original flavor, can be stored for a long time, and has better food therapeutic health care function to patients with diabetes mellitus, colon cancer and the like.

Description

technical field [0001] The invention relates to a sauce and a production process thereof, in particular to a yam dregs dietary fiber sauce and a production process thereof. Background technique [0002] Dietary fiber, usually refers to the part of the compound that cannot be digested by human endogenous enzymes, mainly comes from edible plant cell wall residues (cellulose, hemicellulose, lignin, etc.), and can be detected by existing assay methods . A large amount of data shows that dietary fiber can reduce the incidence of chronic diseases such as constipation, colon cancer, obesity, coronary heart disease, etc., so it is listed as the "seventh type of nutrient" that can regulate body functions after the traditional six nutrients. [0003] Yam residue contains a large amount of available high-quality dietary fiber, which is widely used in many fields such as food and medicine because of its good water holding capacity and swelling power. The content of yam residue dietary ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/308A23L27/60
Inventor 胥晶
Owner NANTONG XIYUN TRADE
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