CN103271309A - Low-sugar low-fat purple sweet potato stuffing and preparation method thereof - Google Patents
Low-sugar low-fat purple sweet potato stuffing and preparation method thereof Download PDFInfo
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Abstract
The invention discloses low-sugar low-fat purple sweet potato stuffing which comprises the following components in parts by weight: 40-80 parts of purple sweet potato fine-meal, 20-50 parts of white granulated sugar, 15-40 parts of groundnut oil, 2-10 parts of maltitol and 2-10 parts of alantin. The invention further discloses a preparation method of the purple sweet potato stuffing. The preparation method can be used for overcoming the defects in the prior art, and lowering the content of sugar and fat in the purple sweet potato stuffing on the premise of ensuring the sensory quality and nutrition of the purple sweet potato stuffing, thus meeting the requirement of people on low-sugar low-fat green health nutritional food. The preparation method further has the characteristics of simple production process, low production cost and the like.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to the purple potato filling of a kind of low-sugar low-fat material and preparation method thereof.
Background technology
Purple potato has another name called black potato, and the potato skin is purplish red nearly black, and potato meat is purple to darkviolet, be a kind of have concurrently edible, medicinal and health care in the special sweet potato variety of one.The various nutriments that not only have common sweet potato in the purple potato, maximum one characteristics are to be rich in the trace element of needed by human such as selenium, iodine, calcium, zinc and the anthocyanidin with numerous functional activities simultaneously.The selenium constituent content that wherein has active anticancer is considered to rank first place in all food, in the purple potato the abundant anthocyanidin of content has especially anti-oxidant, antitumor, improve a plurality of physiological functions such as liver function, prevention cardiovascular and cerebrovascular disease.
Along with China's cored food such as moon cake, bread, developing of industries such as cake, the Food stuff industrial chain progressively forms, the upstream and downstream division of labor among enterprises refinement of filling material, market constantly enlarges and is ripe, and filling material conduct independently commodity begins to circulate in market, has occupied more and more important position in food supplementary material market.Present lotus-seed paste, the market of sweetened bean paste stuffing material is quite ripe, is that the market of filling material still remains exploitation with purple potato.
Raising along with people's living standard, very big change has taken place in consumption idea, consumption demand turns to from all good food of pursuit color gradually has balanced nutritious functional health care food, sugar and fat are the main causes that causes modern numerous diseases, therefore and the content of sugar and fat is generally higher in the existing Food stuff, how to reduce that sugar and fatty content become the focus that people pay close attention to gradually in the filling material.
Summary of the invention
The object of the present invention is to provide the purple potato filling of a kind of low-sugar low-fat material and preparation method thereof, to satisfy people to the demand of low-sugar low-fat green health nutraceutical.
Above-mentioned purpose is achieved through the following technical solutions:
The purple potato filling of a kind of low-sugar low-fat material, it comprises following components by weight ratio:
As preferred version, the weight proportion of described composition is:
As preferred plan, the weight proportion of described composition is:
The preparation method of the purple potato filling of described low-sugar low-fat material may further comprise the steps:
1) white granulated sugar being added water, to make weight concentration be 10 ~ 20% syrup, standby;
2) with purple potato essence powder, maltitol and inulin mix, and do when frying to 20 minutes to add syrup under 130 ~ 150 ℃ of conditions, and insulation, stirring are in harmonious proportion evenly, continue to add the peanut oil of half, and constantly are stirred to dried thick shape;
3) be cooled to 110 ~ 125 ℃, add second half peanut oil, being stirred to water content is 17 ~ 21%;
4) cooling vacuumizes and packs.
As preferred version, the weight concentration of described syrup is 15%.
As preferred version, being stirred to water content in the step 3) is 19%.
The present invention has overcome obstacle of the prior art, under the prerequisite of the organoleptic quality that guarantees purple potato filling material and nutrition, has reduced sugar and fatty content in the purple potato filling material, has satisfied the demand of people to low-sugar low-fat green health nutraceutical.Characteristics such as it is simple that the present invention also has production technology, and production cost is low.
The specific embodiment
Embodiment 1
The purple potato filling of a kind of low-sugar low-fat material, formed by following compositions:
1) white granulated sugar being added water, to make weight concentration be 15% syrup, standby;
2) with purple potato essence powder, maltitol and inulin mix, and do when frying to 20 minutes to add syrup under 140 ℃ of conditions, and insulation, stirring are in harmonious proportion evenly, continue to add 12Kg peanut oil, and constantly are stirred to dried thick shape;
3) be cooled to 120 ℃, add remaining 12Kg peanut oil, being stirred to water content is 19%;
4) cooling vacuumizes and packs.
The preparation method of the smart powder of described purple potato comprises steps such as peeling, section, boiling, drying, pulverizing, and the smart powder concrete steps of purple potato used among the present invention are as follows:
1) preliminary treatment of raw material: select smooth surface, do not have the new light violet potato that rots, clean and to remove inedible part stand-by;
2) peeling section: the purple potato that will remove the peel is cut into the thick potato piece of 2mm ~ 3mm;
3) boiling: the potato piece of handling well is placed on boiling 20min in the steamer, and taking-up being placed on to tile on the baking tray and opening;
4) drying: baking tray is put into drying box, and at 50 ~ 60 ℃ of following dry 10h ~ 12h, to be dried to the potato chips hardening that becomes fragile, suitable pulverizing is as the criterion;
5) crushing screening: the potato piece that drying is good is pulverized with pulverizer, collects the powdery solid that crushes, and crosses 120 mesh sieves;
6) pack is preserved, and prevents that moisture absorption from getting damp.
Various compositions determines in the embodiment 2 purple potato filling material
1) the white granulated sugar optimal proportion determines
The smart powder 60g of the purple potato of accurate weighing, peanut oil 25g takes by weighing white granulated sugar 35g, 40g, 45g, 50g, 55g simultaneously respectively, finishes the frying of filling material by the step of embodiment 1.Sense organ requirement standard in " Food stuff " is adopted in sensory evaluation, the results are shown in Table 1.
The sensory evaluation scores result of table 1 white granulated sugar optimal proportion
| White granulated sugar/g | 35 | 40 | 45 | 50 | 55 |
| Sensory evaluation scores | 84.9 | 88 | 85.5 | 79.3 | 70 |
Sensory evaluation scores was the highest when the white granulated sugar addition was 40g as can be seen from Table 1, and sugariness is moderate, and is not light oiliness.So when determining the smart powder 60g of purple potato, the amount of adding white granulated sugar is 40g.
2) the peanut oil optimal proportion determines
Accurately take by weighing the smart powder 60g of purple potato, white granulated sugar 40g takes by weighing peanut oil 15g, 20g, 30g, 35g simultaneously respectively, finishes the frying of filling material by the step of embodiment 1, carries out subjective appreciation, the results are shown in Table 2.
The sensory evaluation scores result of table 2 peanut oil optimal proportion
| Peanut oil/g | 15 | 20 | 30 | 35 |
| Sensory evaluation scores | 78.5 | 84.3 | 90 | 85.4 |
The addition of peanut oil sensory evaluation scores when 30g is the highest as can be seen from Table 2, and the pliability of filling material is best, does not have oil to ooze out, also can overdrying.
In sum, the addition of determining each composition is the smart powder of purple potato: white granulated sugar: peanut oil (mass ratio)=60: 40: 30.
Determining of the screening of embodiment 3 fat substitutes and optimum addition
1) test material
The smart powder of purple potato, white granulated sugar, peanut oil, inulin, maltitol, micronize lactalbumin, its character sees Table 3.
The character of several fat substitutes of table 3
2) several fat substitutes are to the influence of purple potato filling material sensory evaluation and texture characteristic
(1) accurately take by weighing the smart powder 60g of purple potato, white granulated sugar 40g takes by weighing peanut oil 28.5g simultaneously respectively, inulin 1.5g, peanut oil 27g, inulin 3g, peanut oil 25.5g, inulin 4.5g, peanut oil 24g, inulin 6g, peanut oil 22.5g, inulin 7.5g;
(2) accurately take by weighing the smart powder 60g of purple potato, white granulated sugar 40g takes by weighing peanut oil 28.5g simultaneously respectively, maltitol 1.5g, peanut oil 27g, maltitol 3g, peanut oil 25.5g, maltitol 4.5g, peanut oil 24g, maltitol 6g, peanut oil 22.5g, maltitol 7.5g;
(3) accurately take by weighing the smart powder 60g of purple potato; white granulated sugar 40g; take by weighing peanut oil 28.5g simultaneously respectively; micronize lactoglobulin 1.5g, peanut oil 27g, micronize lactoglobulin 3g, peanut oil 25.5g, micronize lactoglobulin 4.5g, peanut oil 24g; micronize lactoglobulin 6g, peanut oil 22.5g; micronize lactoglobulin 7.5g measures in accordance with the following methods, the results are shown in Table 4.
Sense organ requirement standard in " Food stuff " is adopted in sensory evaluation, and purple potato filling material is by this standard scoring, and scoring item comprises standards such as vision, the sense of taste, sense of smell, sense of touch.
TPA experiment: adopt the P/36R probe; Speed is 2.00mm/s before the examination, and test speed is 5.00mm/s, and test back speed is 5.00mm/s, and compression ratio is that 50.00%, twice compression time is spaced apart 3s.
Table 4 fat substitute is to the influence of purple potato filling material sensory evaluation and texture characteristic
Inulin is with the increase that substitutes amount, and hardness and the chewiness of filling material all increase, and sensory evaluation is best at 20% o'clock, and mouldability has clear improvement, and neither looses and does not also lump.Add maltitol, the filling material is thinning soft, is tangible flowable state, and the fragrance of purple potato is not obvious.Along with the increase index difference that substitutes amount is less, though hardness is in rising trend, amplitude is very little, and begins to occur peculiar smell from substituting amount 15%, the tapinoma-odour of grain, and the more many peculiar smell of alternative amount are more heavy, allow the people feel under the weather.Add the micronize lactalbumin, along with the increase that substitutes amount, the plasticity of filling material strengthens, at 20% o'clock, and filling material softness, plastic, granular sensation is little, and mouthfeel is smooth.But under identical alternative amount, micronize lactalbumin unit price has increased production cost than higher.The result shows the peanut oil of inulin alternative 20% for best, and the optimum combination of various compositions is the smart powder of purple potato: white granulated sugar: peanut oil: inulin (mass ratio)=60:40:24:6.
Determining of the screening of embodiment 4 sugar substitutes and optimum addition
1) test material
The smart powder of purple potato, white granulated sugar, peanut oil, inulin, honey, xylitol, D-sorbite, wherein back three kinds is the natural sugar substitute, its character sees Table 5.
Table 5 sugar substitute character
2) sugar substitute is to the influence of purple potato filling material sensory evaluation and texture characteristic
(1) accurately take by weighing the smart powder 60g of purple potato, peanut oil 24g, inulin 6g takes by weighing white granulated sugar 36g respectively, honey 4g simultaneously; White granulated sugar 34g, honey 6g; White granulated sugar 32g, honey 8g; White granulated sugar 30g, honey 10g; White granulated sugar 28g, honey 12g;
(2) on the basis of the optimum formula that example 3 is determined, accurately take by weighing the smart powder 60g of purple potato, peanut oil 24g, inulin 6g takes by weighing white granulated sugar 36g respectively, xylitol 4g simultaneously; White granulated sugar 34g, xylitol 6g; White granulated sugar 32g, xylitol 8g; White granulated sugar 30g, xylitol 10g; White granulated sugar 28g, xylitol 12g;
(3) accurately take by weighing the smart powder 60g of purple potato, peanut oil 24g, inulin 6g takes by weighing white granulated sugar 36g respectively, maltitol 4g simultaneously; White granulated sugar 34g, maltitol 6g; White granulated sugar 32g, maltitol 8g; White granulated sugar 30g, maltitol 10g; White granulated sugar 28g, maltitol 12g;
Method according to embodiment 3 is measured, and the results are shown in Table 6.
The common sugar substitute of table 6 is to the influence of purple potato filling material sensory evaluation and texture characteristic
Honey is along with the increase that substitutes amount, and form is thinning, the mobile enhancing, and not plastic, and more and more sweeter, assorted flavor is more and more obvious.As seen along with the increase that substitutes amount, hardness and chewiness diminish from the matter structure, and stickiness and cohesive force all reduce.Xylitol substitutes when measuring seldom can make the form hardening, and the mouthfeel chewiness is strong excessively, though the sugariness of xylitol and sucrose is suitable, does not have sucrose distinctive pure fragrant and sweet.It is little that maltitol substitutes 10% and 15% difference, the quality softness, and the entrance exquisiteness, neither too hard, nor too soft, fragrance is pure.Along with the increase that substitutes amount, more and more dried, hardness is bigger, and conglobation property is strong excessively, and easily caking can find out that also 10% and 15% every index is basic identical from the matter structure, and hardness, chewiness, stickiness obviously increase after 15%, cause mouthfeel uncomfortable.So under identical form, it is The more the better to substitute amount, it is optimum selecting to substitute amount 15%.More than comprehensive, the viscosity of maltitol and solubility are all close with sucrose, compare with other sweetener, and it is that mouthfeel the best, entity sense are near the sweetener of sucrose.And also the sweetener than other is big to substitute amount, and the result shows that maltitol substitutes 15% white granulated sugar and is the optimum amount that substitutes, and the optimum combination of various compositions is the smart powder of purple potato: white granulated sugar: maltitol: peanut oil: inulin (mass ratio)=60:34:6:24:6.
The mensuration of embodiment 5 physical and chemical indexs
The purple potato filling material that embodiment 1 is made carries out the mensuration of total reducing sugar, fat and protein content, simultaneously common filling material is carried out the mensuration of total reducing sugar, fat and protein content.Assay method is as follows, and test result is as shown in table 7.
1) total sugar content is measured and is adopted fehling reagent colorimetric method among the GB/T 20981--2007;
2) soxhlet extraction among the GB/T 5009.6-2003 is adopted in the determination of fat;
3) protein content determination adopts Kjeldahl among the GB/5009.5-2010.
Table 7 physical and chemical index
| Index | Total sugar content/% | Fat content/% | Protein content/% |
| Common filling material | 57.5 | 48.9 | 4.2 |
| Low-sugar low-fat filling material | 30.2 | 26.7 | 9.8 |
By table as seen, the total sugar content of common filling material, fat content is all apparently higher than filling material of the present invention, and protein content is higher than low-sugar low-fat filling material.Low-sugar low-fat filling material has reduced 47.5% than the total sugar content of common filling material, and fat content has reduced 45.4%, and protein content is the twice of common filling material.
Claims (6)
1. the purple potato filling of low-sugar low-fat material is characterized in that comprising following components by weight ratio:
2. the purple potato filling of low-sugar low-fat according to claim 1 material is characterized in that the weight proportion of described composition is:
3. the purple potato filling of low-sugar low-fat according to claim 1 material is characterized in that the weight proportion of described composition is:
4. according to the preparation method of the purple potato filling of any one described low-sugar low-fat of claim 1 ~ 3 material, it is characterized in that may further comprise the steps:
1) white granulated sugar being added water, to make weight concentration be 10 ~ 20% syrup, standby;
2) with purple potato essence powder, maltitol and inulin mix, and do when frying to 20 minutes to add syrup under 130 ~ 150 ℃ of conditions, and insulation, stirring are in harmonious proportion evenly, continue to add the peanut oil of half, and constantly are stirred to dried thick shape;
3) be cooled to 110 ~ 125 ℃, add second half peanut oil, being stirred to water content is 17 ~ 21%;
4) cooling vacuumizes and packs.
5. the preparation method of the purple potato filling of low-sugar low-fat according to claim 4 material, the weight concentration that it is characterized in that described syrup is 15%.
6. the preparation method of the purple potato filling of low-sugar low-fat according to claim 4 material, it is characterized in that being stirred in the step 3) water content is 19%.
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| CN105265902A (en) * | 2014-07-15 | 2016-01-27 | 河南面包爵士食品股份有限公司 | Purple potato filler for bread and making method of purple potato filler |
| CN106993772A (en) * | 2016-01-25 | 2017-08-01 | 华中农业大学 | A kind of full fruit fillings of low-sugar low-fat persimmon and preparation method |
| CN108041505A (en) * | 2017-11-15 | 2018-05-18 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of purple sweet potato fillings low in calories and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105265902A (en) * | 2014-07-15 | 2016-01-27 | 河南面包爵士食品股份有限公司 | Purple potato filler for bread and making method of purple potato filler |
| CN105211163A (en) * | 2015-10-24 | 2016-01-06 | 无锡商业职业技术学院 | A kind of preparation method of purple mashed potatoes fillings health care bread |
| CN106993772A (en) * | 2016-01-25 | 2017-08-01 | 华中农业大学 | A kind of full fruit fillings of low-sugar low-fat persimmon and preparation method |
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Application publication date: 20130904 |