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A kind of purple sweet potato and red bean paste and preparation method thereof

A technology of red bean paste and purple sweet potato, applied to the functions of food ingredients, food ingredients containing oligosaccharides, food science, etc., to achieve high thermal stability, increase flavor, and low sucrose content

Active Publication Date: 2018-12-18
ANHUI POLYTECHNIC UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no compound sauce product of purple potato and red bean on the market

Method used

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  • A kind of purple sweet potato and red bean paste and preparation method thereof
  • A kind of purple sweet potato and red bean paste 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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Abstract

The invention provides a purple sweet potato and red bean paste and a preparation method thereof. The purple sweet potato and red bean paste contains: 100 parts of purple sweet potato puree, 5-10 parts of red bean paste, 16-24 parts of white sugar, 0.09-0.12 parts of citric acid, chlorinated Calcium 0.11-0.14 parts, pectin 0.06-0.12 parts, tea polyphenols 0.1-0.4 parts, galacto-oligosaccharides 5-8 parts and water 10-15 parts. Compared with the prior art, the present invention uses purple sweet potato as the main raw material and red beans as auxiliary materials to produce the compound sauce not only rich in nutrients such as vitamins and minerals, but also rich in active ingredients such as soluble dietary fiber and anthocyanins, and has good anti-oxidative properties. , Improve cell nutrition, enhance physical fitness and improve body immunity, and achieve the effect of disease prevention; low sucrose content, high water retention, good product fluidity; strong fragrance, reasonable nutrition, outstanding health care function, easy 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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Patent Type & Authority Patents(China)
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 POLYTECHNIC UNIV
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