Purple sweet potato red bean sauce and preparation method thereof

A technology of red bean paste and purple sweet potato, which is applied to the functions of food ingredients, food ingredients containing oligosaccharides, food science, etc., to achieve the effects of good product fluidity, improving human immunity, and reasonable nutrition

Active Publication Date: 2016-09-28
ANHUI UNIVERSITY OF TECHNOLOGY AND SCIENCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no compound sauce produc

Method used

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  • Purple sweet potato red bean sauce and preparation method thereof
  • Purple sweet potato red bean sauce and preparation method thereof
  • Purple sweet potato red bean sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of purple sweet potato and red bean paste, its component is in following table 1.

[0028] A preparation method of purple sweet potato and red bean paste specifically comprises the following steps:

[0029] (1) Wash the purple sweet potato, peel it and cut it into pieces, soak it in the color protection solution for 20-40 minutes, rinse it with water, the formula of the color protection solution is 1.0% NaCl, 0.30% Vc and 0.20% citric acid, and then put Put the purple sweet potato cubes with color protection in a pressure cooker, and cook at 121°C for 10 minutes; take out the steamed purple sweet potato cubes from the pressure cooker, cool them, put them into a beater, and stir them at high speed until they are uniformly muddy to obtain purple sweet potato cubes. Mashed potatoes.

[0030] (2) Select the granules that are full and uniform, reddish-brown in color, and shiny. Soak the red beans in hot water at 80°C for 3 hours to make them fully proofed and have a ...

Embodiment 2

[0037] A kind of purple sweet potato and red bean paste, its component is in following table 1.

[0038] A preparation method of purple sweet potato and red bean paste specifically comprises the following steps:

[0039] (1) Wash the purple sweet potato, peel and cut into pieces, put it into the color protection solution and soak it for 20-40min, rinse it with water, the formula of the color protection solution is 1.0% NaCl, 0.30% Vc and 0.20% citric acid; The colored purple sweet potato pieces are placed in a pressure cooker and steamed for 15 minutes at 100°C. Remove the steamed purple sweet potato cubes from the pressure cooker and let cool. And put it into the beater, and stir at high speed until it is evenly muddy.

[0040] (2) Select granules that are plump and uniform, reddish-brown in color, and shiny; soak the red beans in hot water at 90°C for 2.5 hours to make them fully proofed and have a certain degree of softness, then drain and soak the soaked red beans Place...

Embodiment 3

[0047] A kind of purple sweet potato and red bean paste, its component is in following table 1.

[0048] A preparation method of purple sweet potato and red bean paste specifically comprises the following steps:

[0049](1) Wash the purple sweet potato, peel it and cut it into pieces, put it into the color protection solution and soak it for 20-40 minutes, rinse it with water, and then steam it; the formula of the color protection solution is 1.0% NaCl, 0.30% Vc and 0.20% lemon Sour; put the color-protected purple sweet potato pieces in a pressure cooker, and cook at 100°C for 15 minutes. Remove the steamed purple sweet potato cubes from the pressure cooker and let cool. Put it into a beater and stir at high speed until it becomes a uniform mud;

[0050] (2) Select granules that are plump and even, reddish-brown in color and shiny; soak the red beans in hot water at 90°C for 2.5 hours to make them fully proofed and have a certain degree of softness, and then drain; soak the ...

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PUM

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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 [0001] The invention relates to the field of food, in particular to a purple sweet potato and red bean paste and a preparation method thereof. Background technique [0002] Purple heart sweet potato is rich in nutrition. It contains 18 kinds of amino acids that are easily digested and absorbed by the human body, 8 kinds of vitamins such as vitamin C, vitamin B, and vitamin A, and more than 10 kinds of natural mineral elements such as phosphorus and iron. It is also rich in selenium and anthocyanins. Therefore, purple sweet potato has unique nutritional value and health care function. [0003] Red beans, also known as red beans. Red beans are low in calories and rich in active ingredients such as vitamin E and potassium, magnesium, phosphorus, zinc, selenium, etc. It is also rich in anthocyanins. The ancients had a saying that "eating too much makes you thin". Therefore, red beans have unique nutritional value and health care functions. [0004] The pate...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L11/00A23L33/00A23L29/30A23L29/00
CPCA23V2002/00A23V2200/30A23V2200/324A23V2200/312A23V2250/28A23V2250/2132A23V2250/032A23V2250/1578A23V2250/5072
Inventor 王顺民郭玉宝郭红转潘文洁张义柳文广
Owner ANHUI UNIVERSITY OF TECHNOLOGY AND SCIENCE
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