CN102630797A - Chocolate sweet potato bean food and preparation method thereof - Google Patents
Chocolate sweet potato bean food and preparation method thereof Download PDFInfo
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- CN102630797A CN102630797A CN2012101521971A CN201210152197A CN102630797A CN 102630797 A CN102630797 A CN 102630797A CN 2012101521971 A CN2012101521971 A CN 2012101521971A CN 201210152197 A CN201210152197 A CN 201210152197A CN 102630797 A CN102630797 A CN 102630797A
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Abstract
The invention relates to chocolate sweet potato bean food and a preparation method thereof. The chocolate sweet potato bean food comprises the following raw materials that sweet potatoes, white sugar, sugar syrup, glucose, food additives and chocolate solution, wherein the white sugar accounts for 20 to 40 percent by weight of the sweet potatoes, the sugar syrup accounts for 20 to 30 percent by weight of the sweet potatoes, and the glucose accounts for 10 to 20 percent by weight of the glucose; and the food additives are pyrosulfite with solution concentration of 0.05 to 0.1 percent, sodium benzoate with the solution concentration of 0.015 to 0.025 percent, potassium sorbate with solution concentration of 0.015 to 0.025 percent, citric acid with solution concentration of 0.05 to 0.1 percent, and sodium sulfite with concentration solution of 0.05 to 0.1 percent. The preparation technique is unique, while nutrients of the sweet potatoes are well absorbed according to a medical formula, the taste of a chocolate flavor is added, both the Chinese and western cultures are considered, and the chocolate sweet potato bean food is convenient to popularize in the society.
Description
Technical field
The present invention relates to food processing field, being specially a kind of Ipomoea batatas is major ingredient, and auxiliary material is chocolate chocolate potato beans food and preparation method thereof.
Background technology
Ipomoea batatas is claimed sweet Ipomoea batatas, sweet potato, sweet potato, sweet potato, pachyrhizus, line sweet potato, sweet potato, golden potato, yam, Zhu's potato, pillow potato, sweet potato etc. again, and Ipomoea batatas is the Convolvulaceae annual plant, and the draft of overgrowing is long more than 2 meters, on the flat ground of crouching is oblique.Underground root of tool, piece root spindle, crust khaki or aubergine.The leaf alternate, width egg shape, the 3-5 palm splits.The cyme armpit is given birth to, and the petal sheet is little, bores shape, and the sepal Long Circle is not isometric, corolla mitriform, and infundibulate, white is to aubergine.Capsule is avette or oblate, seed 1-4.The piece root is a starch material, edible, makes wine or makes feed, and widely cultivate in the whole nation; Ipomoea batatas form size differences is very big, and color is also different, and Ipomoea batatas, sweet potato and purple potato are arranged basically; The record of ancient literature such as Compendium of Material Medica, supplementary Amplifications of the Compendium of Materia Medica, Ipomoea batatas have the effect of " qi-restoratives is weary, beneficial strength; strengthening the spleen and stomach, strong kidney yin ", make people's " long-lived few disease ".Can also bowl spares and blood, warm stomach, fertile the five internal organs etc.The present age, " China's book on Chinese herbal medicine " said it: " it is sweet to distinguish the flavor of, and property is flat.Return spleen, kidney channel." " bowl spares and blood, nourishing generate fluid, wide stomach, defaecation are secret.Cure mainly edema due to deficiency of the spleen, sore swollen toxin, the dry constipation of intestines.”
20 kinds of anticancer vegetables " ranking list " that japanese national DKFZ announces recently are: Ipomoea batatas, asparagus, cauliflower, cabbage, broccoli, celery, eggplant, capsicum, carrot, golden flower cabbage, rape, kohlrabi, mustard, mustard seed dish, tomato, Xiao Song dish, onion, garlic, green cucumber etc., wherein Ipomoea batatas is ranked first.The Japan doctor finds that through the diet investigation to 260,000 people the cancer suppressing ratio of ripe Ipomoea batatas (98.7%) is a little more than living Ipomoea batatas (94.4%).U.S. Philadelphia hospital also extracts a kind of active material from Ipomoea batatas---castrate ketone, it can suppress the generation of colon cancer and breast cancer effectively.
The lysine that Ipomoea batatas contains; More much higher than rice, fine flour, also contain very abundant carrotene, can impel the epithelial cell normal mature; Suppressing epithelial cell breaks up unusually; Elimination has the oxygen radical of carcinogenesis, stops the protein bound in carcinogenic substance and the nucleus, promotes body immunity to strengthen.
Therefore, providing with the Ipomoea batatas is the life food compositions of primary raw material, is the live primary study directions in serious hope demand and food research field of people all the time.
Summary of the invention
The present invention has overcome the deficiency of prior art and a kind of chocolate potato beans food and preparation method thereof is provided; This product is produced by the pharmaceutical production condition according to the prescription reasonable compatibility of medicine, dresses up individual packages after the drying; Only need open a bag when edible; Once take, be of high nutritive value, and carry and edible very convenient.
A kind of chocolate potato beans food; It is characterized in that: get Ipomoea batatas, account for the white sugar that Ipomoea batatas weight is 20%-40%; Account for the syrup that Ipomoea batatas weight is 20%-30%; Account for the glucose that Ipomoea batatas weight is 10%-20%, account for sodium pyrosulfite that Ipomoea batatas weight is 0.05%-0.1%, account for the Sodium Benzoate that Ipomoea batatas weight is 0.015%-0.025%, account for the potassium sorbate that Ipomoea batatas weight is 0.015%-0.025%; Account for the citric acid that Ipomoea batatas weight is 0.05%-0.1%, account for food additives and chocolate solns such as sodium sulfite that Ipomoea batatas weight is 0.05%-0.1%; Ipomoea batatas is boiled and adds white sugar, syrup, glucose, sodium pyrosulfite, Sodium Benzoate, potassium sorbate, citric acid, the sodium sulfite of above-mentioned weight and mixes the dough of making spherical shape or square shape; Then the oven dry and at its surface sprinkling chocolate soln, can obtain chocolate potato beans food after the drying.
Its preparation method is following:
The first step, cleaning: choose the high-quality Ipomoea batatas and remove the bad potato that goes rotten, remove the peel and eluriate in the rearmounted container totally;
Second step, section: with the section of first step gained five colours Ipomoea batatas, boil, pull out;
The 3rd step; Add material: account for the white sugar of first step Ipomoea batatas weight 20%-40%, the syrup of 20%-30%, the glucose of 10%-20%, the sodium pyrosulfite of 0.05%-0.1%, the Sodium Benzoate of 0.015%-0.025%, the potassium sorbate of 0.015%-0.025%, the citric acid of 0.05%-0.1%, the sodium sulfite of 0.05%-0.1% with adding respectively in the ripe Ipomoea batatas of the second step gained, mix dough then;
In the 4th step, make ball: with the mechanical potato beans of making the ball machine or by hand the dough of the 3rd step gained being made spherical shape or square shape;
The 5th step, oven dry: the 4th step gained potato beans are put into the barn oven dry that temperature is the 60-85 degree, the shelf marshalling, the time is 5-8 hour, baking back water content detection is released barn and is cooled completely when 15%-20%;
The 6th step: spray chocolate soln: use concentration potato beans surface to be sprayed the 4th step gained potato beans as the chocolate soln of 70%-90%.
The diameter of chocolate potato beans is that diameter is 0.5-5cm in said the 4th step.
Spraying the thickness that sprays in the chocolate soln in said the 6th step is 0.5-1mm.
Positive beneficial effect: proportioning machine preparation technology of the present invention is unique; According to the medical science prescription, when well absorbing the nutritional labeling of Ipomoea batatas, increased chocolate flavoured mouthfeel; Firm Chinese and Western culture; Be convenient to the penetration and promotion in society, in addition, the Ipomoea batatas goods also have the following advantages: kind trace element and linoleic acid etc. surplus abundant starch, dietary fiber, carrotene, vitamin A, B, C, E and potassium, iron, copper, selenium, the calcium etc. 10 are contained in (1); Nutritive value is very high, is called the most balanced health food of nutrition by nutritionists; (2) these materials can keep blood vessel elasticity, to the control senility habitual constipation very effectively; (3) can lose weight, vigorous and graceful, prevent inferior health, catharsis and toxin expelling, the scarlet potato of per 100 grams only contains 0.2 gram fat, produces 99 kilocalories of heat energy, be rice 1/3 probably, is good low fat, hangs down heat energy food, the while can stop carbohydrate to become fat again effectively; (4) Ipomoea batatas contains a large amount of dietary fibers, in enteron aisle, can't be digested and assimilated, and can stimulate enteron aisle, strengthens wriggling, and catharsis and toxin expelling has curative effect preferably to atonic constipation.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is further described:
Embodiment 1, gets Ipomoea batatas 100kg, white sugar 20kg; Syrup 20kg, glucose 10kg, sodium pyrosulfite 0.05kg, Sodium Benzoate 0.015kg; Potassium sorbate 0.015kg; Citric acid 0.05kg, sodium sulfite 0.05kg boils Ipomoea batatas and add white sugar, syrup, glucose, sodium pyrosulfite, Sodium Benzoate, potassium sorbate, citric acid, the sodium sulfite of above-mentioned weight and mixes the dough of making spherical shape or square shape; Then the oven dry and at its surface sprinkling chocolate soln, can obtain chocolate potato beans food after the drying.
Its preparation method is following:
The first step, clean: choose 100kg high-quality Ipomoea batatas,, remove the peel and eluriate in the rearmounted container totally;
Second step, section: with the section of first step gained five colours Ipomoea batatas, boil, pull out;
In the 3rd step, add material: with adding white sugar 20kg, syrup 20kg in the ripe Ipomoea batatas of the second step gained; Glucose 10kg, sodium pyrosulfite 0.05kg, Sodium Benzoate 0.015kg, potassium sorbate 0.015kg; Citric acid 0.05kg, sodium sulfite 0.05kg mixes dough then;
In the 4th step, make ball: with the mechanical potato beans of making the ball machine or by hand the dough of the 3rd step gained being made spherical shape or square shape;
The 5th step, oven dry: the 4th step gained potato beans are put into the barn oven dry that temperature is 60 degree, the shelf marshalling, stoving time is 5 hours, baking back water content detection was released barn at 15% o'clock and is cooled completely;
The 6th step: spray chocolate soln: it is that 70% chocolate soln sprays potato beans surface that the 4th step gained potato beans are used concentration.
The diameter of chocolate potato beans is that diameter is 0.5cm in said the 4th step.
It is 0.5mm that said the 6th step is sprayed the thickness that sprays in the chocolate soln.
Embodiment 2, get Ipomoea batatas 100kg, white sugar 30kg; Syrup 25kg, glucose 15kg, sodium pyrosulfite 0.07kg, Sodium Benzoate 0.02kg; Potassium sorbate 0.02kg; Citric acid 0.07kg, sodium sulfite 0.07kg boils Ipomoea batatas and add white sugar, syrup, glucose, sodium pyrosulfite, Sodium Benzoate, potassium sorbate, citric acid, the sodium sulfite of above-mentioned weight and mixes the dough of making spherical shape or square shape; Then the oven dry and at its surface sprinkling chocolate soln, can obtain chocolate potato beans food after the drying.
Its preparation method is following:
The first step, clean: choose 100kg high-quality Ipomoea batatas,, remove the peel and eluriate in the rearmounted container totally;
Second step, section: with the section of first step gained five colours Ipomoea batatas, boil, pull out;
In the 3rd step, add material: with adding white sugar 30kg in the ripe Ipomoea batatas of the second step gained, syrup 25kg, glucose 15kg, sodium pyrosulfite 0.07kg, Sodium Benzoate 0.02kg, potassium sorbate 0.02kg, citric acid 0.07kg, sodium sulfite 0.07kg mixes dough then;
In the 4th step, make ball: with the mechanical potato beans of making the ball machine or by hand the dough of the 3rd step gained being made spherical shape or square shape;
The 5th step, oven dry: the 4th step gained potato beans are put into the barn oven dry that temperature is 70 degree, the shelf marshalling, stoving time is 6.5 hours, baking back water content detection was released barn at 17% o'clock and is cooled completely;
The 6th step: spray chocolate soln: it is that 80% chocolate soln sprays potato beans surface that the 4th step gained potato beans are used concentration.
The diameter of chocolate potato beans is that diameter is 2.7cm in said the 4th step.
It is 0.7mm that said the 6th step is sprayed the thickness that sprays in the chocolate soln.
Embodiment 3, get Ipomoea batatas 100kg, white sugar 40kg; Syrup 30kg, glucose 20kg, sodium pyrosulfite 0.1kg, Sodium Benzoate 0.025kg; Potassium sorbate 0.025kg; Citric acid 0.1kg, sodium sulfite 0.1kg boils Ipomoea batatas and add white sugar, syrup, glucose, sodium pyrosulfite, Sodium Benzoate, potassium sorbate, citric acid, the sodium sulfite of above-mentioned weight and mixes the dough of making spherical shape or square shape; Then the oven dry and at its surface sprinkling chocolate soln, can obtain chocolate potato beans food after the drying.
Its preparation method is following:
The first step, clean: choose 100kg high-quality Ipomoea batatas,, remove the peel and eluriate in the rearmounted container totally;
Second step, section: with the section of first step gained five colours Ipomoea batatas, boil, pull out;
In the 3rd step, add material: with adding white sugar 40kg in the ripe Ipomoea batatas of the second step gained, syrup 30kg, glucose 20kg, sodium pyrosulfite 0.1kg, Sodium Benzoate 0.025kg, potassium sorbate 0.025kg, citric acid 0.1kg, sodium sulfite 0.1kg mixes dough then;
In the 4th step, make ball: with the mechanical potato beans of making the ball machine or by hand the dough of the 3rd step gained being made spherical shape or square shape;
The 5th step, oven dry: the 4th step gained potato beans are put into the barn oven dry that temperature is 85 degree, the shelf marshalling, stoving time is 8 hours, baking back water content detection was released barn at 20% o'clock and is cooled completely;
The 6th step: spray chocolate soln: it is that 90% chocolate soln sprays potato beans surface that the 4th step gained potato beans are used concentration.
The diameter of chocolate potato beans is that diameter is 5cm in said the 4th step.
It is 1mm that said the 6th step is sprayed the thickness that sprays in the chocolate soln.
Content of the present invention is not limited to the embodiment described in the specification, and under the situation that has adopted essentiality content of the present invention, all improvement and variation that the present invention is made still drop within the expressed protection domain.
Claims (4)
1. chocolate potato beans food; It is characterized in that: get Ipomoea batatas, account for the white sugar that Ipomoea batatas weight is 20%-40%; Account for the syrup that Ipomoea batatas weight is 20%-30%; Account for the glucose that Ipomoea batatas weight is 10%-20%, account for sodium pyrosulfite that Ipomoea batatas weight is 0.05%-0.1%, account for the Sodium Benzoate that Ipomoea batatas weight is 0.015%-0.025%, account for the potassium sorbate that Ipomoea batatas weight is 0.015%-0.025%; Account for the citric acid that Ipomoea batatas weight is 0.05%-0.1%, account for food additives and chocolate solns such as sodium sulfite that Ipomoea batatas weight is 0.05%-0.1%; Ipomoea batatas is boiled and adds white sugar, syrup, glucose, sodium pyrosulfite, Sodium Benzoate, potassium sorbate, citric acid, the sodium sulfite of above-mentioned weight and mixes the dough of making spherical shape or square shape; Then the oven dry and at its surface sprinkling chocolate soln, can obtain chocolate potato beans food after the drying.
2. the preparation method of a chocolate potato beans food, it is characterized in that: its preparation method is following:
The first step, cleaning: choose the high-quality Ipomoea batatas and remove the bad potato that goes rotten, remove the peel and eluriate in the rearmounted container totally;
Second step, section: with the section of first step gained five colours Ipomoea batatas, boil, pull out;
The 3rd step; Add material: account for the white sugar of first step Ipomoea batatas weight 20%-40%, the syrup of 20%-30%, the glucose of 10%-20%, the sodium pyrosulfite of 0.05%-0.1%, the Sodium Benzoate of 0.015%-0.025%, the potassium sorbate of 0.015%-0.025%, the citric acid of 0.05%-0.1%, the sodium sulfite of 0.05%-0.1% with adding respectively in the ripe Ipomoea batatas of the second step gained, mix dough then;
In the 4th step, make ball: with the mechanical potato beans of making the ball machine or by hand the dough of the 3rd step gained being made spherical shape or square shape;
The 5th step, oven dry: the 4th step gained potato beans are put into the barn oven dry that temperature is the 60-85 degree, the shelf marshalling, the time is 5-8 hour, baking back water content detection is released barn and is cooled completely when 15%-20%;
The 6th step: spray chocolate soln: use concentration potato beans surface to be sprayed the 4th step gained potato beans as the chocolate soln of 70%-90%.
3. the preparation method of chocolate potato beans food according to claim 2 is characterized in that: the diameter of said chocolate potato beans is that diameter is 0.5-5cm.
4. according to the preparation method of the said chocolate potato beans food of claim 4, it is characterized in that: it is 0.5-1mm that said the 6th step is sprayed the thickness that sprays in the chocolate soln.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103385345A (en) * | 2013-07-31 | 2013-11-13 | 连城县福农食品有限公司 | Preparation process of potato ball wrapped with white sugar pellets |
| CN103393047A (en) * | 2013-07-31 | 2013-11-20 | 连城县福农食品有限公司 | Preparation process of chocolate sweet potato balls |
| CN103504106A (en) * | 2013-09-16 | 2014-01-15 | 连城县旅游食品厂 | Processing method of covered sweet potato fudge with various flavors and shapes |
| CN103609999A (en) * | 2013-11-21 | 2014-03-05 | 武汉市普泽天食品有限公司 | Purple sweet potato chocolate and preparation method thereof |
| CN104055051A (en) * | 2013-03-21 | 2014-09-24 | 连城县福农食品有限公司 | Method for preparing crystal potato by taking sweet potato as main raw material |
| CN104222913A (en) * | 2014-10-09 | 2014-12-24 | 哈尔滨艾克尔食品科技有限公司 | Method for making chocolate sweet potato dessert |
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| CN1116496A (en) * | 1995-04-06 | 1996-02-14 | 老延智 | Chocolate sugarcoated haws on stick |
| CN101292696A (en) * | 2008-06-06 | 2008-10-29 | 内蒙古伊利实业集团股份有限公司 | Coating and suspending chocolate with sweet potato powder added |
| CN101731539A (en) * | 2009-12-22 | 2010-06-16 | 四川白家食品有限公司 | Sweet potato food and method for processing same |
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2012
- 2012-05-17 CN CN2012101521971A patent/CN102630797A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1116496A (en) * | 1995-04-06 | 1996-02-14 | 老延智 | Chocolate sugarcoated haws on stick |
| CN101292696A (en) * | 2008-06-06 | 2008-10-29 | 内蒙古伊利实业集团股份有限公司 | Coating and suspending chocolate with sweet potato powder added |
| CN101731539A (en) * | 2009-12-22 | 2010-06-16 | 四川白家食品有限公司 | Sweet potato food and method for processing same |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104055051A (en) * | 2013-03-21 | 2014-09-24 | 连城县福农食品有限公司 | Method for preparing crystal potato by taking sweet potato as main raw material |
| CN103385345A (en) * | 2013-07-31 | 2013-11-13 | 连城县福农食品有限公司 | Preparation process of potato ball wrapped with white sugar pellets |
| CN103393047A (en) * | 2013-07-31 | 2013-11-20 | 连城县福农食品有限公司 | Preparation process of chocolate sweet potato balls |
| CN103385345B (en) * | 2013-07-31 | 2014-11-05 | 连城县福农食品有限公司 | Preparation process of potato ball wrapped with white sugar pellets |
| CN103504106A (en) * | 2013-09-16 | 2014-01-15 | 连城县旅游食品厂 | Processing method of covered sweet potato fudge with various flavors and shapes |
| CN103609999A (en) * | 2013-11-21 | 2014-03-05 | 武汉市普泽天食品有限公司 | Purple sweet potato chocolate and preparation method thereof |
| CN104222913A (en) * | 2014-10-09 | 2014-12-24 | 哈尔滨艾克尔食品科技有限公司 | Method for making chocolate sweet potato dessert |
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Application publication date: 20120815 |