CN102461706A - Preserved sweet potato and preparation method thereof - Google Patents
Preserved sweet potato and preparation method thereof Download PDFInfo
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- CN102461706A CN102461706A CN201010535382XA CN201010535382A CN102461706A CN 102461706 A CN102461706 A CN 102461706A CN 201010535382X A CN201010535382X A CN 201010535382XA CN 201010535382 A CN201010535382 A CN 201010535382A CN 102461706 A CN102461706 A CN 102461706A
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- ipomoea batatas
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- citric acid
- dried meat
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Abstract
The invention discloses a preserved sweet potato and a preparation method thereof. The preserved sweet potato comprises: by weight, 80 to 100 parts of sweet potatoes, 10 to 25 parts of a sweetener, 0.001 to 0.005 parts of an antiseptic and 0.1 to 0.4 parts of citric acid. The preserved sweet potato is prepared from natural sweet potato pulp, has a good and fine mouthfeel, a moderate sweet taste and a delicate fragrance, and is a novel deeply-processed sweet potato product. The preparation method is scientific and reasonable, guarantees product quality, adopts easily available color protection liquid materials in preparation, has simple preparation processes, is convenient for production and protects nutrients of sweet potatoes.
Description
Technical field
The present invention relates to a kind of food, particularly a kind of Ipomoea batatas dried meat and preparation method thereof.
Background technology
At present, the kind of preserved fruit is a lot, and great majority are to be the high sweet food article that process raw material and make with pulp.Contain mineral matter, trace elements such as the necessary amino acid of multiple human body, vitamin in the pulp of Ipomoea batatas; And be rich in FOS in the Ipomoea batatas; FOS can not cause that amount of insulin rises in blood glucose value and the blood; Can prevent constipation, diarrhoea, refrigerant annealing, clearing heat and detoxicating, not be preserved fruit, make its existing goodish mouthfeel and taste not destroy the correlation technique report of its contained FOS again but also be made at present.
Summary of the invention
The objective of the invention is to, a kind of Ipomoea batatas dried meat and preparation method thereof is provided.Ipomoea batatas dried meat mouthfeel of the present invention is good, and sweet taste is moderate, and sugar part contained in the Ipomoea batatas is difficult for being absorbed by the body, and composition is natural; The material that the used colour protecting liquid of preparation process is selected for use is simple and easy to, and process for preparation is simple, and is convenient for production, and can not destroy the nutrition in the Ipomoea batatas.
Technical scheme of the present invention: a kind of Ipomoea batatas dried meat, to calculate according to components by weight percent, it is that raw material is processed for 0.1～0.4 part with 80～100 parts in Ipomoea batatas, 10～25 parts of sweeteners, 0.001～0.005 part of anticorrisive agent and citric acid.
Aforesaid Ipomoea batatas dried meat calculates according to components by weight percent, is that raw material is processed for 0.25 part with 90 parts in Ipomoea batatas, 20 parts of glycitols sweeteners, 0.003 part of anticorrisive agent, 0.2 part of stabilizing agent and citric acid preferably.
Aforesaid glycitols sweetener is preferably xylitol; Anticorrisive agent is preferably potassium sorbate; Stabilizing agent is preferably agar.
The preparation method of above-described Ipomoea batatas dried meat is: Ipomoea batatas is cleaned, and peeling is cut into inch strips; Immerse in the colour protecting liquid and take out after 3～5 hours, with water-washing away colour protecting liquid, after putting into boiling water and boiling 4～7 minutes; Take out and use cold rinse; Drain water, the concentration by 5～20 parts of sweeteners, 0.001～0.005 part of anticorrisive agent, 0.1～0.3 part of stabilizing agent and 0.1～0.4 part of modulation of citric acid of submerging is to soak 8～12 hours in 40% the liquid glucose, in liquid glucose, adds sweetener again; Make sugar concentration be increased to 50% behind the thermosol, with slow fire heated and boiled 15～25 minutes; Repeat above-mentioned steps, make sugar concentration to 65% above after, pull drop desaccharification liquid out, then 65～75 ℃ of bakings 20～24 hours down, after the cooling finished product.
Aforesaid colour protecting liquid is to be respectively 0.3%, 0.2%, 0.5% mixed solution with the weight concentration that edible citric acid, calcium chloride and sodium chloride are mixed with.
Used colour protecting liquid total amount is 2 times of Ipomoea batatas amount, can prevent that Ipomoea batatas is because of the oxidation variable color.
In the preparation process, earlier sweet potato stripe was boiled in boiling water, can let sweet potato stripe absorb sugar part easily; Let pulp in the liquid glucose of sweetener preparation, soak repeatedly, boil, to let the pulp can be fully tasty, candy process also has bactericidal action in addition; Xylitol can improve sweet taste and be difficult for being absorbed by the body, and can not let people's blood glucose value raise, and also can not let the people get fat; Potassium sorbate can be anticorrosion, fresh-keeping; Citric acid is used to regulate the sour-sweet sense of product; Agar has coagulability, stability.Because temperature is not high in the process, the FOS that contains in the pulp of Ipomoea batatas is decomposed, can not destroy nutrition wherein, dry run also is in order to guarantee the intact of FOS with about 70 ℃ the long-time baking of temperature.Put into the oven drying process and stir preserved fruit once, can make its drying more thorough.
Ipomoea batatas dried meat mouthfeel is good, and sweet taste is moderate, and sugar part contained in the Ipomoea batatas is difficult for being absorbed by the body; And be rich in FOS in the Ipomoea batatas, FOS can not cause that amount of insulin rises in blood glucose value and the blood, can prevent constipation, diarrhoea, refrigerant annealing, clearing heat and detoxicating; Can also press down cancer, anticancer, be fit to diabetes patient, can improve chronic constipation; Improve the human immunological competence, prevent geriatric disease, delay senility.
Compare with prior art, the present invention makes preserved fruit with natural Ipomoea batatas pulp, and Ipomoea batatas dried meat mouthfeel is good; Sweet taste is moderate, and sugar part contained in the Ipomoea batatas is difficult for being absorbed by the body, and composition is natural; The product delicate mouthfeel, the delicate fragrance that obtain have increased a kind of new Ipomoea batatas deep processed product kind; And the preparation technology who is designed is scientific and reasonable, can guarantee the quality of product, and the material that the used colour protecting liquid of preparation process is selected for use is simple and easy to, and process for preparation is simple, convenient production, and can not destroy the nutrition in the Ipomoea batatas.
The specific embodiment
Umber is weight portion described in following examples.
Embodiment 1: the raw material of Ipomoea batatas dried meat is formed: 0.2 part in 90 parts in Ipomoea batatas, 20 parts of xylitols, 0.003 part of potassium sorbate, 0.25 part of citric acid and agar.
The preparation method of Ipomoea batatas dried meat: with clean, the peeling of choosing of Ipomoea batatas washing; Be cut into the thick fruit bar of 5～7mm, will the fruit bar immerse in the colour protecting liquid (weight concentration that is mixed with edible citric acid, calcium chloride and sodium chloride is respectively 0.3%, 0.2%, 0.5% mixed solution), the colour protecting liquid total amount is 2 times that Ipomoea batatas is measured; Soak after 3 hours and to take out water and wash colour protecting liquid; After putting into boiling water and boiling 4 minutes, take out and use cold rinse, drain water; The concentration by 15 parts of xylitols, 0.003 part of potassium sorbate, 0.25 part of citric acid and 0.2 part of modulation of agar of submerging is to soak 8 hours in 40% the liquid glucose; In liquid glucose, add xylitol again, make sugar concentration be increased to 50% behind the thermosol, with slow fire heated and boiled 15 minutes; Repeat above-mentioned steps, make sugar concentration to 65% above after, pull the fruit bar out drop desaccharification liquid, 65 ℃ of bakings 24 hours down, make its water content about 20% then, after the cooling finished product.
Embodiment 2: the raw material of Ipomoea batatas dried meat is formed: 0.3 part in 100 parts in Ipomoea batatas, 23 parts of xylitols, 0.005 part of potassium sorbate, 0.4 part of citric acid and agar.
The preparation method of Ipomoea batatas dried meat: with clean, the peeling of choosing of Ipomoea batatas washing; Be cut into the thick fruit bar of 5～7mm, the fruit bar is immersed in the colour protecting liquid (mixed solution that contains edible citric acid 0.3%, calcium chloride 0.2% and sodium chloride 0.5%), the colour protecting liquid total amount is 2 times of Ipomoea batatas amount; Soak after 5 hours and to take out water and wash colour protecting liquid; After putting into boiling water and boiling 7 minutes, take out and use cold rinse, drain water; The concentration by 18 parts of xylitols, 0.005 part of potassium sorbate, 0.4 part of citric acid and 0.3 part of modulation of agar of submerging is to soak 12 hours in 40% the liquid glucose; In liquid glucose, add xylitol again, make sugar concentration be increased to 50% behind the thermosol, with slow fire heated and boiled 25 minutes; Repeat above-mentioned steps, make sugar concentration to 65% above after, pull the fruit bar out drop desaccharification liquid, 75 ℃ of bakings 20 hours down, make its water content about 20% then, after the cooling finished product.
Claims (4)
1. Ipomoea batatas dried meat is characterized in that: calculate according to components by weight percent, it is that raw material is processed for 0.1～0.4 part with 80～100 parts in Ipomoea batatas, 10～25 parts of sweeteners, 0.001～0.005 part of anticorrisive agent and citric acid.
2. Ipomoea batatas dried meat according to claim 1 is characterized in that: calculate according to components by weight percent, it is that raw material is processed for 0.25 part with 90 parts in Ipomoea batatas, 20 parts of glycitols sweeteners, 0.003 part of anticorrisive agent, 0.2 part of stabilizing agent and citric acid.
3. the preparation method of Ipomoea batatas dried meat as claimed in claim 1 is characterized in that: Ipomoea batatas is cleaned peeling; Cut into inch strips, immerse in the colour protecting liquid and take out after 3～5 hours, with water-washing away colour protecting liquid; After putting into boiling water and boiling 4～7 minutes; Take out, the concentration by 5～20 parts of sweeteners, 0.001～0.005 part of anticorrisive agent and 0.1～0.4 part of modulation of citric acid of submerging is to soak 8～12 hours in 40% the liquid glucose, in liquid glucose, adds sweetener again; Make sugar concentration be increased to 50% behind the thermosol, with slow fire heated and boiled 15～25 minutes; Repeat above-mentioned steps, make sugar concentration to 65% above after, pull drop desaccharification liquid out, then 65～75 ℃ of bakings 20～24 hours down, after the cooling finished product.
4. the preparation method of Ipomoea batatas dried meat according to claim 3 is characterized in that: used colour protecting liquid total amount is 2 times of Ipomoea batatas amount, it is to be respectively 0.3%, 0.2%, 0.5% mixed solution with the weight concentration that edible citric acid, calcium chloride and sodium chloride are mixed with.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010535382XA CN102461706A (en) | 2010-11-08 | 2010-11-08 | Preserved sweet potato and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010535382XA CN102461706A (en) | 2010-11-08 | 2010-11-08 | Preserved sweet potato and preparation method thereof |
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| Publication Number | Publication Date |
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| CN102461706A true CN102461706A (en) | 2012-05-23 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201010535382XA Pending CN102461706A (en) | 2010-11-08 | 2010-11-08 | Preserved sweet potato and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931859A (en) * | 2014-04-08 | 2014-07-23 | 安徽红云食品有限公司 | Sweet potato fruit for promoting defecation to purge intestinal tract and preparation method thereof |
| CN103931858A (en) * | 2014-04-08 | 2014-07-23 | 安徽红云食品有限公司 | Honey-flavor sweet potato fruit and preparation method thereof |
| CN104026519A (en) * | 2014-06-12 | 2014-09-10 | 渤海大学 | Potato food as well as preparation method thereof |
| CN105053465A (en) * | 2015-08-10 | 2015-11-18 | 赵慧 | Making method of preserved golden-silk sweet potatoes |
| CN107712238A (en) * | 2017-10-23 | 2018-02-23 | 李淑存 | A kind of processing method of preserved fruit |
| CN114631590A (en) * | 2022-03-28 | 2022-06-17 | 桂林市农业科学研究中心 | Processing technology of dried sweet potatoes |
-
2010
- 2010-11-08 CN CN201010535382XA patent/CN102461706A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931859A (en) * | 2014-04-08 | 2014-07-23 | 安徽红云食品有限公司 | Sweet potato fruit for promoting defecation to purge intestinal tract and preparation method thereof |
| CN103931858A (en) * | 2014-04-08 | 2014-07-23 | 安徽红云食品有限公司 | Honey-flavor sweet potato fruit and preparation method thereof |
| CN104026519A (en) * | 2014-06-12 | 2014-09-10 | 渤海大学 | Potato food as well as preparation method thereof |
| CN104026519B (en) * | 2014-06-12 | 2017-01-04 | 渤海大学 | One potato seed son's food and preparation method thereof |
| CN105053465A (en) * | 2015-08-10 | 2015-11-18 | 赵慧 | Making method of preserved golden-silk sweet potatoes |
| CN107712238A (en) * | 2017-10-23 | 2018-02-23 | 李淑存 | A kind of processing method of preserved fruit |
| CN114631590A (en) * | 2022-03-28 | 2022-06-17 | 桂林市农业科学研究中心 | Processing technology of dried sweet potatoes |
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Application publication date: 20120523 |