CN102669519A - Preparation method for carmine radish and prepared product - Google Patents
Preparation method for carmine radish and prepared product Download PDFInfo
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- CN102669519A CN102669519A CN2012102070531A CN201210207053A CN102669519A CN 102669519 A CN102669519 A CN 102669519A CN 2012102070531 A CN2012102070531 A CN 2012102070531A CN 201210207053 A CN201210207053 A CN 201210207053A CN 102669519 A CN102669519 A CN 102669519A
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Abstract
The invention discloses a preparation method for carmine radish and a prepared product. The preparation method comprises the following steps of: adding water 0.5 times the weight of carmine radish after cleaning and cutting up the fresh carmine radish; heating the mixture until boiling, removing the floating foam, cooling and making the mixture to be uniform serosity to prepare carmine radish serosity; adding water 1.2 times the weight of radix puerariae or Chinese yam after cleaning and cutting up the fresh radix puerariae or Chinese yam, making the mixture to be uniform serosity, removing crude fibre by filtering, and collecting the filtrate to prepare the radix puerariae serosity or Chinese yam serosity; uniformly mixing the carmine radish serosity with the radix puerariae serosity or Chinese yam serosity in the ratio by weight of 11 to 15: 9 to 15, adding in white granulated sugar, salt, citric acid and xanthan gum which can be respectively 40-60%, 0.6-0.9%, 0.16-0.22% and 0.1-0.4% of the weight of the sauce, uniformly stirring the mixture for dissolution, equalizing, concentrating and sterilizing the mixture to prepare the carmine radish sauce. According to the invention, not only the nutritional value and health-care effects of the carmine radish and the radix puerariae or Chinese yam are integrated, but also the carmine radish sauce is more beautiful in colour, fine and smooth in mouth-feel, moderate in sweet and sour, low in sugar content. Moreover, the materials are cheap and easy to obtain, and the preparation method is simple and easy, a special device is not needed, and no preservative is added.
Description
Technical field
The invention belongs to food processing field, relate to a kind of preparation method of sauce, and the product that makes of method thus.
Background technology
Rouge radish has another name called Fuling turnip with red inside, is Cruciferae Rhaphanus biennial vegetable crop, is local varieties of Chongqing City's Fuling District.Main product Fuling, also there is cultivation on ground such as contiguous counties and cities and river, Yunnan-Guizhou, but except that Fuling, original producton location, the rouge radish of other area plantation all can be partly or entirely anti-white, is difficult to obtain inside and outside complete red rouge radish.The rouge radish bolting is late, is difficult for the chaff heart; Cold-resistant, more heat-resisting, anti-accumulating, intolerant to waterlogging, premunition is stronger.The nearly Pear-Shaped of its fleshy root, minority are cylindrical, root skin aubergine, and dense structure, quality is tender and crisp, slightly pungent; Carpel is red entirely, and it is many to contain anthocyanidin, and is soluble in water, suitable processing.Medical circle is thought; Rouge radish contains multivitamin and trace element; Also contain needed by human body compositions such as amylase and oxidizing ferment, the feed rouge radish has stomach strengthening and digestion promoting, pleasant diuresis, effect such as relieving cough and reducing sputum, clearing heat and detoxicating, also has certain anti-cancer function.Because protein, fat, calcium, iron, the Cobastab of rouge radish
1And B
2Content all is higher than the common white radish, therefore, often eats rouge radish and especially human body is highly profitable.In addition, also contain the natural edible red pigment radish red in the rouge radish, can make vegetable be gorgeous kermes, can increase aesthetic feeling, stimulate appetite, liked by the common people with pickles, pickles and the feast carving of its making, the technology dish of color matching etc.At present, the processing of rouge radish mainly is is pickles with pickled, be processed into that rouge radish does and extract the rouge radish haematochrome is main, and product category is few and single, and resource does not obtain fine utilization.In addition, in pickled process, the most of water-soluble nutritional labeling of rouge radish is soluble in water, though product special flavour U.S. nutrition leak is serious.Therefore, need develop the rouge radish secondary industry energetically, and be the center, develop multi-level rouge radish product, to adapt to different consumers' needs, the better utilization resource to optimize product structure.
Summary of the invention
In view of this, the object of the present invention is to provide a kind of rouge radish sauce, not only nutritious; And color and luster is beautiful tempting; The plentiful uniqueness of taste, fine and smooth soft and smooth, sour-sweet moderate has also that sugar content is lower, raw material is cheap and easy to get, and the preparation method is simple and easy to do; Do not need special installation, do not add advantages such as any anticorrisive agent.
For achieving the above object, the present invention provides following technical scheme:
1. the preparation method of rouge radish sauce may further comprise the steps:
A. the preparation of rouge radish slurry: choose fresh rouge radish, clean, after the chopping, add the water that is equivalent to 0.5 times of rouge radish weight, be heated to and boil, remove floating foam, put coldly, break into homogenate, promptly get rouge radish and starch;
B. the preparation of root of kudzu vine slurry and/or Chinese yam slurry: choose the fresh root of kudzu vine and/or Chinese yam respectively, clean, after the chopping, add the water that is equivalent to 1.2 times of the root of kudzu vine or Chinese yam weight, break into homogenate, remove by filter crude fibre, collect filtrating, promptly get root of kudzu vine slurry and/or Chinese yam and starch;
C. allotment, homogeneous, concentrate, sterilization: the mixture that rouge radish slurry and root of kudzu vine slurry or Chinese yam slurry or root of kudzu vine slurry and Chinese yam are starched is by weight being that 11 ~ 15:9 ~ 5 mixings get sauce; Add the white granulated sugar be equivalent to sauce weight 40% ~ 60%, 0.6 ~ 0.9% salt, 0.16 ~ 0.22% citric acid and 0.1% ~ 0.4% xanthans again; Stirring makes dissolving, and homogeneous concentrates; Sterilization promptly gets rouge radish sauce.
Preferably, be with rotating speed 8000 ~ 10000r/min making beating 3 ~ 6 minutes among the said step a with refiner; Be with rotating speed 9000 ~ 10000r/min making beating 3 ~ 6 minutes among the said step b with refiner.
Preferred, be with rotating speed 8000r/min making beating 3 minutes among the said step a with refiner; Be with rotating speed 9000r/min making beating 3 minutes among the said step b with refiner.
Preferably; Be that mixture with rouge radish slurry and root of kudzu vine slurry or Chinese yam slurry or root of kudzu vine slurry and Chinese yam slurry gets sauce by weight the 12:8 mixing among the said step c, adding is equivalent to white granulated sugar, 0.7% salt, 0.18% citric acid and 0.2% the xanthans of sauce weight 45% again.
Preferably; Be that mixture with rouge radish slurry and root of kudzu vine slurry or Chinese yam slurry or root of kudzu vine slurry and Chinese yam slurry gets sauce by weight the 13:7 mixing among the said step c, adding is equivalent to white granulated sugar, 0.9% salt, 0.16% citric acid and 0.2% the xanthans of sauce weight 50% again.
Preferred; Be that mixture with rouge radish slurry and root of kudzu vine slurry or Chinese yam slurry or root of kudzu vine slurry and Chinese yam slurry gets sauce by weight the 12:8 mixing among the said step c, adding is equivalent to white granulated sugar, 0.8% salt, 0.20% citric acid and 0.3% the xanthans of sauce weight 50% again.
Best; Be that mixture with rouge radish slurry and root of kudzu vine slurry or Chinese yam slurry or root of kudzu vine slurry and Chinese yam slurry gets sauce by weight the 13:7 mixing among the said step c, adding is equivalent to white granulated sugar, 0.8% salt, 0.18% citric acid and 0.3% the xanthans of sauce weight 50% again.
2. the rouge radish jam products that makes according to above-mentioned preparation method.
Beneficial effect of the present invention is: the present invention is that primary raw material prepares rouge radish sauce with rouge radish and the root of kudzu vine and/or Chinese yam, has both combined nutritive value and the health-care effect of the rouge radish and the root of kudzu vine and/or Chinese yam, makes gained rouge radish dark reddish brown pool beautiful tempting again; The plentiful uniqueness of taste, fine and smooth soft and smooth, sour-sweet moderate; It is lower also to have sugar content, and raw material is cheap and easy to get, and the preparation method is simple and easy to do; Do not need special installation, do not add characteristics such as any anticorrisive agent.The development of this product at home and abroad still belongs to the first time; Filled up the blank of rouge radish aspect the sauce based food; And improved the utilization rate and the added value of rouge radish greatly, and not only enriched sauce based food market, opened up new road for the development and utilization of rouge radish simultaneously.
The specific embodiment
In order to make the object of the invention, technical scheme and advantage clearer, below the preferred embodiments of the present invention are described in detail.
The supplementary material proportioning of embodiment 1, rouge radish sauce and preparation condition parameter optimization
Raw material: rouge radish, the root of kudzu vine, white granulated sugar, salt, citric acid, xanthans.
Preparation method: the preparation of a. rouge radish slurry: choose ninety percent ripe, dense structure and tender and crisp, the no chaff heart, do not have rudiment and do not have the fresh rouge radish of disease and pest, wash, be cut into about 1cm
3The bulk of size adds the water be equivalent to 0.5 times of rouge radish weight, is heated to and boils, and removes floating foam, puts coldly, breaks into homogenate with refiner, promptly get rouge radish and starches.Adding the purpose that water precooks before the making beating mainly is softening rouge radish tissue and indirect exhaust, removes the peculiar smell of rouge radish;
B. the preparation of root of kudzu vine slurry: choose ninety percent ripe, do not have go rotten, the fresh root of kudzu vine of free from insect pests, washing washes, and is cut into about 1cm
3The bulk of size adds entry by a certain percentage, breaks into homogenate with refiner, removes crude fibre with filtered through gauze, collects filtrating, promptly gets root of kudzu vine slurry;
C. allotment, homogeneous, concentrated, sterilization: starching by a certain percentage with the root of kudzu vine rouge radish slurry, mixing gets sauce; In sauce, add auxiliary material white granulated sugar, salt, citric acid and xanthans more by a certain percentage, stir and make dissolving, (homogenization pressure was 15-20MPa to homogeneous in 3 minutes under the normal temperature; Rotating speed is 22000r/min); Heating (electromagnetic oven power 1200W) concentrates 10 minutes (stirring of process discontinuous property is to prevent burnt the paste) again, seals 85-90 ℃ of sterilization 30 minutes behind the hot filling; Naturally cool to room temperature, promptly get rouge radish sauce.
Product quality detects: be mainly sensory evaluation.Form sensory evaluation group by 12 bromatology professional persons, to remove mean value behind a best result and the minimum branch as final sensory evaluation scores, full marks are 100 minutes.Wherein, sense organ (mainly the being structural state) evaluation criterion of rouge radish slurry and root of kudzu vine slurry is seen table 1; The sense organ of rouge radish sauce (comprising color and luster, mouthfeel, local flavor and tissue morphology) evaluation criterion is seen table 2.
The sensory evaluation standard of table 1 rouge radish slurry and root of kudzu vine slurry
The sensory evaluation standard of table 2 rouge radish sauce
One, the homogenate parameter (homogenate rotating speed and homogenate time) of rouge radish slurry is optimized
(1) under the certain situation of other condition, pull an oar with rotating speed 5000,6000,7000,8000,9000,10000r/min respectively with refiner, then the slurry quality is carried out sensory evaluation scores.The result sees table 3, and visible homogenate rotating speed has certain influence to the structural state of rouge radish slurry, when rotating speed during less than 5000r/min slurry coarse and inhomogeneous; Slurry exquisiteness when increasing to 7000r/min but uniformity is poor slightly; It is fine and smooth and evenly, therefore, the homogenate rotating speed of rouge radish slurry is preferably 8000 ~ 10000r/min to continue to increase to more than the 8000r/min then slurry; From consideration, the more preferably 8000r/min of reducing production costs.
The different homogenate rotating speeds of table 3 are to the influence of rouge radish slurry quality
(2) under the certain situation of other condition, pulled an oar respectively 1,2,3,4,5,6 minute with rotating speed 8000r/min with refiner, then the slurry quality is carried out sensory evaluation scores.The result sees table 4, and the structural state of visible homogenate time to the rouge radish slurry also has certain influence, and slurry is coarse and inhomogeneous when the homogenate time is less than 1 minute; Slurry exquisiteness when being less than 3 minutes but uniformity is poor slightly; Then slurry is fine and smooth and even more than 3 minutes, and therefore, the homogenate time of rouge radish slurry is preferably 3 ~ 6 minutes; From the consideration that reduces production costs, more preferably 3 minutes.
The different homogenate times of table 4 are to the influence of rouge radish slurry quality
Two, the homogenate parameter (homogenate rotating speed, homogenate time and material-water ratio) of root of kudzu vine slurry is optimized
(1) under the certain situation of other condition, pull an oar with rotating speed 5000,6000,7000,8000,9000,10000r/min respectively with refiner, then the slurry quality is carried out sensory evaluation scores.The result sees table 5, and visible homogenate rotating speed has certain influence to the structural state of root of kudzu vine slurry, when rotating speed slurry when 5000r/min is following coarse and inhomogeneous; Slurry exquisiteness when increasing to 8000r/min but uniformity is poor slightly; It is fine and smooth and evenly, therefore, the homogenate rotating speed of root of kudzu vine slurry is preferably 9000 ~ 10000r/min to continue to increase to more than the 9000r/min then slurry; From consideration, the more preferably 9000r/min of reducing production costs.
The different homogenate rotating speeds of table 5 are to the influence of root of kudzu vine slurry quality
(2) under the certain situation of other condition, pulled an oar respectively 1,2,3,4,5,6 minute with rotating speed 9000r/min with refiner, then the slurry quality is carried out sensory evaluation scores.The result sees table 6, and the structural state of visible homogenate time to root of kudzu vine slurry also has certain influence, when homogenate time slurry below 1 minute the time coarse and inhomogeneous; Slurry exquisiteness when being less than 3 minutes but uniformity is poor slightly; Then slurry is fine and smooth and even more than 3 minutes, and therefore, the homogenate time of root of kudzu vine slurry is preferably 3 ~ 6 minutes; From the consideration that reduces production costs, more preferably 3 minutes.
The different homogenate times of table 6 are to the influence of root of kudzu vine slurry quality
Can find out that from above-mentioned Optimization result the rouge radish slurry is identical with the preferred homogenate time of root of kudzu vine slurry, but the homogenate rotating speed is different.Analyze reason and possibly be that rouge radish was precooked, and made its quality become soft before making beating, be convenient to making beating; And the root of kudzu vine was precooked before making beating, and quality is hard and crude fiber content is big, and the making beating difficulty is bigger, and the homogenate rotating speed that therefore needs is higher.
(3) under the certain situation of other condition, the root of kudzu vine and water are respectively 1:0.6,1:0.8,1:1,1:1.2,1:1.4,1:1.6 by material-water ratio (weight ratio) mix and pull an oar, then the slurry quality is carried out sensory evaluation scores.The result sees table 7, and visible material-water ratio also has certain influence to the structural state of root of kudzu vine slurry, all is difficult for making beating when the water yield is too small or excessive; Slurry is coarse or uniformity is bad; Slurry is fine and smooth and even when material-water ratio is 1:1.2, and therefore, the material-water ratio of root of kudzu vine slurry is preferably 1:1.2.
The different material-water ratios of table 7 are to the influence of root of kudzu vine slurry quality
Three, the compound material of rouge radish slurry and root of kudzu vine slurry is than optimizing
The rouge radish slurry that makes under the above-mentioned optimal conditions and the root of kudzu vine are starched respectively by weight making sauce for 11:9,12:8,13:7,14:6,15:5,16:4 mixing; Add the white granulated sugar that is equivalent to sauce weight 50% again; 0.2% citric acid; 0.8% salt and 0.3% xanthans make rouge radish sauce, then end product quality are carried out sensory evaluation scores.The result sees table 8, and the quality of the compound material comparison rouge radish sauce of rouge radish slurry and root of kudzu vine slurry has certain influence, and preferred compound material ratio is 11 ~ 15:9 ~ 5, and the sensory evaluation scores of gained rouge radish sauce is all more than 84 minutes, and the best complex material is than being 13:7.
The influence of table 8 different composite material comparison rouge radish sauce quality
Four, the auxiliary material of rouge radish sauce and dosage optimization thereof
1, stabilizing agent and dosage optimization thereof
(1) the rouge radish slurry and the root of kudzu vine are starched by weight making sauce for the 13:7 mixing; Add again and be equivalent to the white granulated sugar of sauce weight 50%, 0.2% citric acid, 0.8% salt, 0.3% stabilizing agent and make rouge radish sauce; Stabilizing agent is respectively sodium carboxymethylcellulose, xanthans and agar, then end product quality is carried out sensory evaluation scores.The result sees table 9, and the stablizing effect of visible xanthans is best, therefore, and the preferred xanthans of the stabilizing agent of rouge radish sauce.
Table 9 different stabilizers is to the influence of rouge radish sauce quality
(2) the rouge radish slurry and the root of kudzu vine are starched by weight making sauce for the 13:7 mixing; Add again and be equivalent to the white granulated sugar of sauce weight 50%, 0.2% citric acid, 0.8% salt, xanthans and make rouge radish sauce; The consumption of xanthans is respectively 0.1%, 0.2%, 0.3%, 0.4%, 0.5% and 0.6% of sauce weight, then end product quality is carried out sensory evaluation scores.The result sees table 10, and preferred xanthans consumption is 0.1 ~ 0.4%, gained rouge radish sauce sensory evaluation scores all more than 84 minutes, optimum amount is 0.3%.
The different xanthans consumptions of table 10 are to the influence of rouge radish sauce quality
2, white granulated sugar dosage optimization
The rouge radish slurry and the root of kudzu vine are starched by weight making sauce for the 13:7 mixing; Add again and be equivalent to the citric acid of sauce weight 0.2%, 0.8% salt, 0.3% xanthans, white granulated sugar and make rouge radish sauce; The consumption of white granulated sugar is respectively 35%, 40%, 45%, 50%, 55% and 60% of sauce weight, then end product quality is carried out sensory evaluation scores.The result sees table 11, and preferred white granulated sugar consumption is 40 ~ 60% o'clock, and the sensory evaluation scores of gained rouge radish sauce is all more than 84 minutes, and optimum amount is 50%.
The different white granulated sugar consumptions of table 11 are to the influence of rouge radish sauce quality
3, citric acid dosage optimization
The rouge radish slurry and the root of kudzu vine are starched by weight making sauce for the 13:7 mixing; Add again and be equivalent to the white granulated sugar of sauce weight 50%, 0.8% salt, 0.3% xanthans, citric acid and make rouge radish sauce; The consumption of citric acid is respectively 0.14%, 0.16%, 0.18%, 0.20%, 0.22% and 0.24% of sauce weight, then end product quality is carried out sensory evaluation scores.The result sees table 12, and preferred citric acid consumption is 0.18 ~ 0.22% o'clock, and the sensory evaluation scores of gained rouge radish sauce is all more than 84 minutes, and optimum amount is 0.20%.
The different citric acid consumptions of table 12 are to the influence of rouge radish sauce quality
4, salt dosage optimization
The rouge radish slurry and the root of kudzu vine are starched by weight making sauce for the 13:7 mixing; Add again and be equivalent to the white granulated sugar of sauce weight 50%, 0.2% citric acid, 0.3% xanthans, salt and make rouge radish sauce; The consumption of salt is respectively 0.5%, 0.6%, 0.7%, 0.8%, 0.9% and 1% of sauce weight, then end product quality is carried out sensory evaluation scores.The result sees table 13, and preferred salt consumption is 0.6 ~ 0.9%, and the sensory evaluation scores of gained rouge radish sauce is all more than 84 minutes, and optimum amount is 0.8%.
The different salt consumptions of table 13 are to the influence of rouge radish sauce quality
Five, the supplementary material dosage optimization of rouge radish sauce
On above-mentioned experiment of single factor basis; Further optimize the compound material ratio of rouge radish slurry and root of kudzu vine slurry through orthogonal experiment; And the consumption of white granulated sugar, salt, citric acid and xanthans, orthogonal experiment factor level table is seen table 14, orthogonal experiment scheme and result see table 15.
Table 14 orthogonal test factor level table
Table 15 orthogonal experiments and analysis
Can know that by table 15 extreme difference R analysis each factor is E to the degree of rouge radish sauce quality influence>A>B>D>C.The extreme difference of E is maximum, explains that the consumption of xanthans is maximum to the influence degree of sauce quality, and not enough if xanthans adds, stablizing effect is bad, not thickness of solid content can occur, lamination; If it is excessive that xanthans adds, stiff and gelling phenomenon can appear again in the sauce body.The influence degree of the compound material comparison sauce quality of rouge radish slurry and root of kudzu vine slurry is taken second place, and its structural state to sauce, flavour and color and luster all have appreciable impact.In addition, white granulated sugar is bigger to the mouthfeel influence of sauce, and citric acid also has certain influence to color and luster, mouthfeel and the stability of sauce.
It can also be seen that from table 15 the A factor is with A
2Level is best, and the B factor is with B
3Level is best, and the C factor is with C
3Level is best, and the D factor is with D
2Level is best, and the E factor is with E
3Level is best.Take all factors into consideration, the optimum formula of rouge radish sauce is E
3A
2B
3D
2C
3, but should fill a prescription not in the orthogonal experiment tabulation of table 15, that sensory evaluation scores is the highest in the orthogonal experiment tabulation is the E that fills a prescription shown in the numbering 3
3A
1B
3D
3C
3, therefore, to E
3A
2B
3D
2C
3And E
3A
1B
3D
3C
3Two assembly sides carry out confirmatory experiment, and the result sees table 16.
Table 16 demonstration test
Can know prescription E by table 16
3A
2B
3D
2C
3Sensory evaluation scores be higher than the prescription E
3A
1B
3D
3C
3Therefore, the optimum formula of rouge radish sauce is E
3A
2B
3D
2C
3The weight ratio that is rouge radish slurry and root of kudzu vine slurry is 13:7; The white granulated sugar consumption is equivalent to 50% of sauce weight, the salt consumption be equivalent to sauce weight 0.8%, the citric acid consumption is equivalent to 0.18% of sauce weight, the xanthans consumption is equivalent to 0.3% of sauce weight.
In addition, can be known by table 15 that the sensory evaluation scores of numbering 2,5 ~ 9, the rouge radish sauce of prescription shown in 11 ~ 13 is also all more than 84 minutes, the sensory evaluation scores of the rouge radish sauce of wherein number 2, filling a prescription shown in 7 is about 90 minutes, only a little less than the E that fills a prescription shown in the numbering 3
3A
1B
3D
3C
3, these prescriptions all belong to optimization formula.
Further, supplementary material proportioning and preparation condition parameter optimization result according to above-mentioned rouge radish sauce number 2,3,7 said prescriptions and optimum formula E in the option table 15 of the present invention
3A
2B
3D
2C
3, root of kudzu vine slurry is replaced with Chinese yam slurry (preparation method of Chinese yam slurry is identical with the preparation method of root of kudzu vine slurry), having investigated with rouge radish and Chinese yam is color and luster, mouthfeel, local flavor and the tissue morphology of the rouge radish sauce of primary raw material preparation.The result sees table 17, and 1-4 (numbers 2,7,3 said prescriptions and optimum formula E successively in the corresponding tables 15 according to prescription
3A
2B
3D
2C
3); With rouge radish and Chinese yam is the rouge radish sauce of primary raw material preparation; Compare with the rouge radish sauce that with the rouge radish and the root of kudzu vine is the primary raw material preparation, on color and luster, mouthfeel, local flavor and tissue morphology, do not have significant difference, sensory evaluation scores is all more than 84 minutes.Therefore, rouge radish sauce of the present invention can the rouge radish and the root of kudzu vine, perhaps rouge radish and Chinese yam, and perhaps rouge radish, the root of kudzu vine and Chinese yam are that primary raw material prepares, and can realize the object of the invention.
Table 17 is the rouge radish sauce subjective appreciation result of primary raw material preparation with rouge radish and Chinese yam
The preparation of embodiment 2, rouge radish sauce (is primary raw material with the rouge radish and the root of kudzu vine)
Raw material: rouge radish, the root of kudzu vine, white granulated sugar, citric acid, salt, xanthans.
Preparation method: the preparation of a. rouge radish slurry: choose ninety percent ripe, dense structure and tender and crisp, the no chaff heart, do not have rudiment and do not have the fresh rouge radish of disease and pest, wash, be cut into about 1cm
3The bulk of size adds the water be equivalent to 0.5 times of rouge radish weight, is heated to and boils, and removes floating foam, puts coldly,, promptly gets rouge radish and starches with rotating speed 8000r/min making beating 3 minutes with refiner;
B. the preparation of root of kudzu vine slurry: choose ninety percent ripe, do not have go rotten, the fresh root of kudzu vine of free from insect pests, wash, be cut into about 1cm
3The bulk of size adds the water that is equivalent to 1.2 times of root of kudzu vine weight, with rotating speed 9000r/min making beating 3 minutes, removes crude fibre with filtered through gauze with refiner, collects filtrating, promptly gets root of kudzu vine slurry;
C. allotment, homogeneous, concentrate, sterilization: get rouge radish slurry 130g and starch the 70g mixing with the root of kudzu vine and get sauce; Add white granulated sugar 100g, salt 1.6g, citric acid 0.36g and xanthans 0.6g again, stir and make dissolving, (homogenization pressure was 15-20MPa to homogeneous in 3 minutes under the normal temperature; Rotating speed is 22000r/min); Heating (electromagnetic oven power 1200W) concentrates 10 minutes (stirring of process discontinuous property is to prevent burnt the paste) again, seals 85-90 ℃ of sterilization 30 minutes behind the hot filling; Naturally cool to room temperature, promptly get rouge radish sauce.
Product quality detects: gained rouge radish sauce is kermes, the color and luster stable and uniform; Content is evenly distributed, fine and smooth free from admixture, smooth surface, modest viscosity, no bubble; Delicate mouthfeel, sour and sweet palatability has the distinctive fragrance of rouge radish; Pol is 40.3%, and acidity is 0.25%, and soluble solid content is 38%.
The preparation of embodiment 3, rouge radish sauce (is primary raw material with rouge radish and Chinese yam)
Raw material: rouge radish, Chinese yam, white granulated sugar, citric acid, salt, xanthans.
Preparation method: the preparation of a. rouge radish slurry: choose ninety percent ripe, dense structure and tender and crisp, the no chaff heart, do not have rudiment and do not have the fresh rouge radish of disease and pest, wash, be cut into about 1cm
3The bulk of size adds the water be equivalent to 0.5 times of rouge radish weight, is heated to and boils, and removes floating foam, puts coldly,, promptly gets rouge radish and starches with rotating speed 8000r/min making beating 3 minutes with refiner;
B. the preparation of Chinese yam slurry: choose ninety percent ripe, do not have go rotten, the fresh Chinese yam of free from insect pests, wash, be cut into about 1cm
3The bulk of size adds the water that is equivalent to 1.2 times of Chinese yam weight, with rotating speed 9000r/min making beating 3 minutes, removes crude fibre with filtered through gauze with refiner, collects filtrating, promptly gets the Chinese yam slurry;
C. allotment, homogeneous, concentrate, sterilization: get rouge radish slurry 130g and starch the 70g mixing with Chinese yam and get sauce; Add white granulated sugar 100g, salt 1.6g, citric acid 0.36g and xanthans 0.6g again, stir and make dissolving, (homogenization pressure was 15-20MPa to homogeneous in 3 minutes under the normal temperature; Rotating speed is 22000r/min); Heating (electromagnetic oven power 1200W) concentrates 10 minutes (stirring of process discontinuous property is to prevent burnt the paste) again, seals 85-90 ℃ of sterilization 30 minutes behind the hot filling; Naturally cool to room temperature, promptly get rouge radish sauce.
Product quality detects: gained rouge radish sauce is kermes, the color and luster stable and uniform; Content is evenly distributed, fine and smooth free from admixture, smooth surface, modest viscosity, no bubble; Delicate mouthfeel, sour and sweet palatability has the distinctive fragrance of rouge radish; Pol is 42%, and acidity is 0.26%, and soluble solid content is 40%.
The preparation of embodiment 4, rouge radish sauce (is primary raw material with rouge radish, the root of kudzu vine and Chinese yam)
Raw material: rouge radish, the root of kudzu vine, Chinese yam, white granulated sugar, citric acid, salt, xanthans.
Preparation method: the preparation of a. rouge radish slurry: choose ninety percent ripe, dense structure and tender and crisp, the no chaff heart, do not have rudiment and do not have the fresh rouge radish of disease and pest, wash, be cut into about 1cm
3The bulk of size adds the water be equivalent to 0.5 times of rouge radish weight, is heated to and boils, and removes floating foam, puts coldly,, promptly gets rouge radish and starches with rotating speed 8000r/min making beating 3 minutes with refiner;
B. the preparation of root of kudzu vine slurry and Chinese yam slurry: choose ninety percent ripe, do not have the fresh root of kudzu vine mildew and rot, free from insect pests, wash, be cut into about 1cm
3The bulk of size adds the water that is equivalent to 1.2 times of root of kudzu vine weight, with rotating speed 9000r/min making beating 3 minutes, removes crude fibre with filtered through gauze with refiner, collects filtrating, promptly gets root of kudzu vine slurry; Choose ninety percent ripe, do not have go rotten, the fresh Chinese yam of free from insect pests, wash, be cut into about 1cm
3The bulk of size adds the water that is equivalent to 1.2 times of Chinese yam weight, with rotating speed 9000r/min making beating 3 minutes, removes crude fibre with filtered through gauze with refiner, collects filtrating, promptly gets the Chinese yam slurry;
C. allotment, homogeneous, concentrated, sterilization: get rouge radish slurry 130g, root of kudzu vine slurry 50g and Chinese yam slurry 20g mixing and get sauce; Add white granulated sugar 100g, salt 1.6g, citric acid 0.36g and xanthans 0.6g again, stir and make dissolving, (homogenization pressure was 15-20MPa to homogeneous in 3 minutes under the normal temperature; Rotating speed is 22000r/min); Heating (electromagnetic oven power 1200W) concentrates 10 minutes (stirring of process discontinuous property is to prevent burnt the paste) again, seals 85-90 ℃ of sterilization 30 minutes behind the hot filling; Naturally cool to room temperature, promptly get rouge radish sauce.
Product quality detects: gained rouge radish sauce is kermes, the color and luster stable and uniform; Content is evenly distributed, fine and smooth free from admixture, smooth surface, modest viscosity, no bubble; Delicate mouthfeel, sour and sweet palatability has the distinctive fragrance of rouge radish; Pol is 40.6%, and acidity is 0.25%, and soluble solid content is 38.9%.
Explanation is at last; Above embodiment is only unrestricted in order to technical scheme of the present invention to be described; Although through invention has been described with reference to the preferred embodiments of the present invention; But those of ordinary skill in the art should be appreciated that and can make various changes to it in form with on the details, and the spirit and scope of the present invention that do not depart from appended claims and limited.
Claims (8)
1. the preparation method of rouge radish sauce is characterized in that, may further comprise the steps:
A. the preparation of rouge radish slurry: choose fresh rouge radish, clean, after the chopping, add the water that is equivalent to 0.5 times of rouge radish weight, be heated to and boil, remove floating foam, put coldly, break into homogenate, promptly get rouge radish and starch;
B. the preparation of root of kudzu vine slurry and/or Chinese yam slurry: choose the fresh root of kudzu vine and/or Chinese yam respectively, clean, after the chopping, add the water that is equivalent to 1.2 times of the root of kudzu vine or Chinese yam weight, break into homogenate, remove by filter crude fibre, collect filtrating, promptly get root of kudzu vine slurry and/or Chinese yam and starch;
C. allotment, homogeneous, concentrate, sterilization: the mixture that rouge radish slurry and root of kudzu vine slurry or Chinese yam slurry or root of kudzu vine slurry and Chinese yam are starched is by weight being that 11 ~ 15:9 ~ 5 mixings get sauce; Add the white granulated sugar be equivalent to sauce weight 40% ~ 60%, 0.6 ~ 0.9% salt, 0.16 ~ 0.22% citric acid and 0.1% ~ 0.4% xanthans again; Stirring makes dissolving, homogeneous, and being concentrated into boiling point is 102-103 ℃; Sterilization promptly gets rouge radish sauce.
2. the preparation method of rouge radish sauce according to claim 1 is characterized in that, is with rotating speed 8000 ~ 10000r/min making beating 3 ~ 6 minutes among the said step a with refiner; Be with rotating speed 9000 ~ 10000r/min making beating 3 ~ 6 minutes among the said step b with refiner.
3. the preparation method of rouge radish sauce according to claim 2 is characterized in that, is with rotating speed 8000r/min making beating 3 minutes among the said step a with refiner; Be with rotating speed 9000r/min making beating 3 minutes among the said step b with refiner.
4. according to the preparation method of each described rouge radish sauce of claim 1 to 3; It is characterized in that; Be that mixture with rouge radish slurry and root of kudzu vine slurry or Chinese yam slurry or root of kudzu vine slurry and Chinese yam slurry gets sauce by weight the 12:8 mixing among the said step c, adding is equivalent to white granulated sugar, 0.7% salt, 0.18% citric acid and 0.2% the xanthans of sauce weight 45% again.
5. according to the preparation method of each described rouge radish sauce of claim 1 to 3; It is characterized in that; Be that mixture with rouge radish slurry and root of kudzu vine slurry or Chinese yam slurry or root of kudzu vine slurry and Chinese yam slurry gets sauce by weight the 13:7 mixing among the said step c, adding is equivalent to white granulated sugar, 0.9% salt, 0.16% citric acid and 0.2% the xanthans of sauce weight 50% again.
6. according to the preparation method of each described rouge radish sauce of claim 1 to 3; It is characterized in that; Be that mixture with rouge radish slurry and root of kudzu vine slurry or Chinese yam slurry or root of kudzu vine slurry and Chinese yam slurry gets sauce by weight the 12:8 mixing among the said step c, adding is equivalent to white granulated sugar, 0.8% salt, 0.20% citric acid and 0.3% the xanthans of sauce weight 50% again.
7. according to the preparation method of each described rouge radish sauce of claim 1 to 3; It is characterized in that; Be that mixture with rouge radish slurry and root of kudzu vine slurry or Chinese yam slurry or root of kudzu vine slurry and Chinese yam slurry gets sauce by weight the 13:7 mixing among the said step c, adding is equivalent to white granulated sugar, 0.8% salt, 0.18% citric acid and 0.3% the xanthans of sauce weight 50% again.
8. the product that makes according to the preparation method of each said rouge radish sauce of claim 1 to 7.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106722446A (en) * | 2016-11-22 | 2017-05-31 | 长江师范学院 | A kind of rouge radish compounding Vegetable powder and preparation method thereof |
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| JP5137519B2 (en) * | 2007-10-02 | 2013-02-06 | 株式会社三共 | Construction site security system |
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| JPH05137519A (en) * | 1991-11-20 | 1993-06-01 | Ina Shokuhin Kogyo Kk | Jelly-containing bun |
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| KR20100095712A (en) * | 2009-02-23 | 2010-09-01 | 박보섭 | Using yam with preparation method |
| CN102084997A (en) * | 2009-12-08 | 2011-06-08 | 李自安 | Nutritious egg-based convenience food |
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| CN106722446A (en) * | 2016-11-22 | 2017-05-31 | 长江师范学院 | A kind of rouge radish compounding Vegetable powder and preparation method thereof |
| CN106722446B (en) * | 2016-11-22 | 2020-06-02 | 长江师范学院 | Carmine radish compound vegetable powder and preparation method thereof |
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