CN103349146A - Manufacturing process of potato ball with milk powder - Google Patents
Manufacturing process of potato ball with milk powder Download PDFInfo
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- CN103349146A CN103349146A CN2013103268807A CN201310326880A CN103349146A CN 103349146 A CN103349146 A CN 103349146A CN 2013103268807 A CN2013103268807 A CN 2013103268807A CN 201310326880 A CN201310326880 A CN 201310326880A CN 103349146 A CN103349146 A CN 103349146A
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- fuse
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- pachyrhizus
- sugar
- dressing
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Abstract
The invention provides a manufacturing process of potato ball with milk powder, which comprises the following steps: selecting sweet potatoes, washing, obtaining sweet potato sticks, soaking, washing, cooking, obtaining sweet potato pulp, mixing and uniformly stirring the following raw materials by weight: 250 parts of potato pulp, 20-30 parts of white granulated sugar, 0.1-0.2 part of citric acid, 0.01 part of potassium sorbate, 20-30 parts of glucose syrup, 20-30 parts of glucose powder and 1-3 parts of carrageenan; cooking to 105-110 DEG C; forming potato pulp; primary baking; cooling; secondary baking; primary ageing; preparing coating; cooking with binding agents; coating with milk powder and white granulated sugar; secondary ageing; polishing to obtain the potato ball with milk powder; packing. The invention provides a leisure food of which the core is prepared by taking sweet potatoes as a main raw material and the outer layer is coated with milk powder and white granulated sugar, and the potato ball with milk powder gives consideration to the nutrition and attractive appearance and to the taste at the same time.
Description
Technical field
The invention belongs to a kind of preparation method of food, especially a kind of preparation method of little leisure food.
Background technology
Pachyrhizus is the cultigen that can form the piece root during the Convolvulaceae pachyrhizus belongs to, the climing property of annual or perennial herbaceous stem liana, and pachyrhizus is divided into Ipomoea batatas and purple potato.Pachyrhizus has a sweet taste, and is nutritious, is easy to again digestion, can supply a large amount of heat energy, so the Countries in Africa and Asia is take pachyrhizus as staple food.Pachyrhizus originates in South America, and 16th century were imported China into by Philippine and Vietnam and other places.All there is cultivation China various places at present, and are especially more with each the provinces and regions plantation of Plain, Huai-Hai, the Yangtze river basin and southeastern coast.
Pachyrhizus contains abundant sugar, protein, cellulose and multivitamin, and wherein beta carotene, vitamin E and vitamin C are especially many.Particularly pachyrhizus contains abundant lysine, and rice, flour exactly lack lysine.The mixed complementation that just in time can bring into play protein of eating of old place melon and rice and flour improves nutritive value.With regard to overall nutrition, pachyrhizus is the outstanding person in grain and the vegetables.It is " the second bread " that the occidentals praises it, and the scientist of the former Soviet Union says that it is following " aerospace food ", and it is undisputed " high-class healthy food " for France's person.
Pachyrhizus has the function of following multiple beneficial:
With the blood bowl spares: pachyrhizus nutrition is very abundant, contain a large amount of sugar, protein, fat and various vitamin and mineral matter, can have contacts ground to be absorbed by human body, the control muscular dystrophy, and the energy tonifying middle-Jiao and Qi, the illnesss such as the burnt taste virtual loss of centering, infantile malnutrition are useful;
Wide intestines defaecation: pachyrhizus is through after the boiling, and partial starch changes, and can increase food fiber about 40% with eating raw to compare, and wriggling that can the effective stimulus enteron aisle promotes defecation.Subcutaneous the oozing out of the pachyrhizus that people see when cutting pachyrhizus has a kind of white liquid, contains jalapin, can be used for treating the habitual constipation;
Strengthen immunologic function: pachyrhizus contains a large amount of mucus albumen, can prevent liver and kidney adesmosis, improves immunity of organisms, and the prevention collagen disease occurs.Contained mineral matter plays a very important role for keeping and the balance the body function in the pachyrhizus.Contained calcium and magnesium can prevention of osteoporosis diseases;
Cancer-resisting: contain a kind of cancer-resisting substance in the pachyrhizus, can prevent and treat colon cancer and breast cancer.In addition, pachyrhizus also has the effect of Scavenging active oxygen, and active oxygen is one of reason of bringing out cancer, and the effect of old place melon inhibition cancer cell propagation is fairly obvious;
Anti-ageing, prevent artery sclerosis: the anti-ageing and prevention of arterial induration of pachyrhizus mainly is that its water that has produces except the active oxygen effect, and the contained mucus albumen of pachyrhizus can keep the elasticity of vascular wall, the generation of atherosclerosis; Chlorogenic acid in the pachyrhizus, but the generation of check melanin prevent the appearance of sparrow class and age mark.Pachyrhizus can also suppress skin ageing, keeps skin elasticity, slows down the senescence process of body.
The pachyrhizus goods mainly are baking-type and crisp type product in the market, and kind and taste are all relatively more dull.
Summary of the invention
The invention provides a kind of manufacture craft of milk powder potato ball, its objective is that providing a kind of prepares fuse take pachyrhizus as primary raw material, the leisure food of outer parcel milk powder, white sugar, product is taken into account nutrition and sense organ when having taste.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of manufacture craft of milk powder potato ball is characterized in that: carry out successively following steps:
A: select pachyrhizus;
B: clean pachyrhizus;
C: will be cut into the ground sugar-preserved gourd after the pachyrhizus peeling;
D: the ground sugar-preserved gourd is soaked in clear water;
E: the ground sugar-preserved gourd after will soaking cleans;
F: the ground sugar-preserved gourd after will cleaning carries out boiling;
G: the ground sugar-preserved gourd after the boiling pulled an oar becomes pachyrhizus slurry;
H: the material mixing is stirred evenly by following weight portion: pachyrhizus slurry 250, white granulated sugar 20-30, citric acid 0.1-O.2, potassium sorbate 0.01, glucose syrup 20-30, powdered glucose 20-30, carragheen 1-3;
I: it is an amount of that the material that the H step is prepared adds entry, boils to temperature 105-110 ℃, picks up;
J: the pachyrhizus slurry of I step process is shaped to the former base of fuse;
K: once baking: the former base of fuse is toasted in barn, temperature 85-90 ℃, time 8-10 hour, obtain the fuse semi-finished product;
L: cooling: the fuse semi-finished product nature normal temperature cooling after will once toasting, the time is 12-16 hour;
M: secondary baking: the fuse semi-finished product of cool to room temperature are carried out secondary baking at barn again, baking temperature 75-85 ℃, time 15-16 hour, obtain fuse;
N: once aging: will toast fuse after finishing and push and wear out between aging, between wearing out temperature 13-15 ℃, relative humidity is less than 50%, ageing time 12-24 hour;
O: the dressing material is prepared: being milk powder more than 100 orders and powdered sugar with fineness mixes by weight 2: 1 ratio;
P: binding agent boiling: binding agent and cold water are mixed with 1: 1 ratio of weight ratio, boil;
Q: milk powder, white sugar dressing: the fuse behind aging end the among the step N, the dressing material among the step O, bonding agent among the step P are all poured into and carried out dressing processing in the coating pan, the dressing room temperature is less than 15 ℃, humidity is less than 50%, the weight portion of fuse and dressing material is fuse 100, dressing material 20-30;
R: secondary is aging: the fuse after dressing is finished wore out 12-16 hour between pushing and wearing out;
S: polishing: after the aging end of secondary, fuse is poured into polishing in the polishing pot, weight portion is: fuse 100, and polishing agent 0.05, anti-blushing agent 0.03 is polished to till the core surface light, obtains milk powder potato ball;
T: packing: the milk powder potato bag dress after the polishing end.
Usefulness of the present invention is:
The present invention utilizes the food processing and production principle of science, has solved traditional pachyrhizus processing method single, and shape is single, the problem that taste is single.The present invention has not only kept the original nutrition of pachyrhizus and local flavor, particularly utilizes milk powder, white sugar to wrap up sugared core and makes pachyrhizus goods taste abundanter, and nutrition is more, and product is easily preserved health, instant.
The specific embodiment
Embodiment 1:
Raw material is checked and accepted: select fresh, thickness is moderate, without the high-quality pachyrhizus (Ipomoea batatas or purple potato) of disease and pest as raw material; Clean: use the flowing water rinsing, dust, silt and the microorganism etc. on flush away pachyrhizus surface; Peeling shaping: with the artificial peeling of cleaned pachyrhizus or machine barking, reject defective part, make pachyrhizus surface cleaning immaculate; Dig good pachyrhizus according to the 7mm that will rectificate of product, wide 4-8cm, the strip that high 1cm is square with cleaning; Soak: orthopedic ground sugar-preserved gourd is put into clear water soak, 500 jin of pachyrhizuses are joined the 70g sodium pyrosulfite, add water logging and do not have the ground sugar-preserved gourd to be degree, and extremely the starch in the sugar-preserved gourd, worm's ovum, a small amount of silt etc. clean up.Boiling: the ground sugar-preserved gourd that will be dipped into to a certain degree is put into boiling in the jacketed pan, till boiling.Making beating: sugar-preserved gourd limit, the ground making beating that will boil, limit are filtered and are obtained the pachyrhizus slurry; Batching, auxiliary material are checked and accepted: will check and accept good various batchings and process by instructions for use, then the ratio in following weight ratio prepares: join white granulated sugar 20kg by 500 jin of (250 kilograms) pachyrhizus slurries, citric acid 100g, potassium sorbate 10g, glucose syrup 20kg, powdered glucose 20kg, carragheen 1kg mixes; Boiling: the above-mentioned material for preparing is added jacketed pan, add entry an amount of, boil to 105 ℃ of temperature, pick up.Moulding: the above-mentioned material that boils is put into moulding becomes former base on the former; Once baking: will be above-mentioned boil, the former base of forming is placed on the baking vehicle frame, advances hothouse baking, 85 ℃ of temperature, time 10h, the main moisture that it is inner evaporates; Cooling: the semi-finished product after will once toasting are placed on the semi-finished product storeroom, make its natural normal temperature cooling, and the time is 12 hours; Secondary baking: the semi-finished product of cool to room temperature are advanced to shift onto barn again carry out secondary baking, 75 ℃ of baking temperatures, time 16h obtains fuse; Once aging: will toast fuse after finishing and push and wear out between aging, temperature is 13 ℃ between wearing out, and relative humidity is less than 50%, ageing time 12 hours.The dressing material is prepared: being milk powder more than 100 orders and powdered sugar with fineness mixes in 2: 1 ratio.Binding agent boiling: binding agent and cold water were mixed with 1: 1, boil.Milk powder, white sugar dressing: fuse, above-mentioned dressing material, the above-mentioned bonding agent after the end of will wearing out poured into and advanced dressing processing in the coating pan, and the dressing room temperature is less than 15 ℃, and humidity is less than 50%, and every 100Kg fuse is joined 20KG dressing material.Secondary is aging: it is aging that the semi-finished product after dressing is finished push aging chamber, aging between 15 ℃ of temperature, relative humidity is less than 50%, ageing time 12 hours.Polishing: secondary is aging finish after, semi-finished product are poured into polishing in the polishing pot, every 100Kg joins 50 gram polishing agents and 30 gram anti-blushing agents, throws till the surface-brightening, obtains milk powder potato ball.Packing: the storehouse of packing into of the milk powder potato bag after polishing finished gets final product.
Embodiment 2:
Raw material is checked and accepted: select fresh, thickness is moderate, without the high-quality pachyrhizus (Ipomoea batatas or purple potato) of disease and pest as raw material; Clean: use the flowing water rinsing, dust, silt and the microorganism etc. on flush away pachyrhizus surface; Peeling shaping: with the artificial peeling of cleaned pachyrhizus or machine barking, reject defective part, make pachyrhizus surface cleaning immaculate; Dig good pachyrhizus according to the 7mm that will rectificate of product, wide 4-8cm, the strip that high 1cm is square with cleaning; Soak: orthopedic ground sugar-preserved gourd is put into clear water soak, 500 jin of pachyrhizuses are joined the 70g sodium pyrosulfite, add water logging and do not have the ground sugar-preserved gourd to be degree, and extremely the starch in the sugar-preserved gourd, worm's ovum, a small amount of silt etc. clean up.Boiling: the ground sugar-preserved gourd that will be dipped into to a certain degree is put into boiling in the jacketed pan, till boiling.Making beating: sugar-preserved gourd limit, the ground making beating that will boil, limit are filtered and are obtained the pachyrhizus slurry; Batching, auxiliary material are checked and accepted: will check and accept good various batchings and process by instructions for use, then the ratio in following weight ratio prepares: join white granulated sugar 22kg by 500 jin of (250 kilograms) pachyrhizus slurries, citric acid 120g, potassium sorbate 10g, glucose syrup 22kg, powdered glucose 22kg, carragheen 1.2kg mixes; Boiling: the above-mentioned material for preparing is added jacketed pan, add entry an amount of, boil to 107 ℃ of temperature, pick up.Moulding: the above-mentioned material that boils is put into moulding becomes former base on the former; Once baking: will be above-mentioned boil, the former base of forming is placed on the baking vehicle frame, advances hothouse baking, 86 ℃ of temperature, time 10h, the main moisture that it is inner evaporates; Cooling: the semi-finished product after will once toasting are placed on the semi-finished product storeroom, make its natural normal temperature cooling, and the time is 13 hours; Secondary baking: the semi-finished product of cool to room temperature are advanced to shift onto barn again carry out secondary baking, 77 ℃ of baking temperatures, time 16h obtains fuse; Once aging: will toast fuse after finishing and push and wear out between aging, temperature is 14 ℃ between wearing out, and relative humidity is less than 50%, ageing time 14 hours.The dressing material is prepared: being milk powder more than 100 orders and powdered sugar with fineness mixes in 2: 1 ratio.Binding agent boiling: binding agent and cold water were mixed with 1: 1, boil.Milk powder, white sugar dressing: fuse, above-mentioned dressing material, the above-mentioned bonding agent after the end of will wearing out poured into and advanced dressing processing in the coating pan, and the dressing room temperature is less than 15 ℃, and humidity is less than 50%, and every 100Kg fuse is joined 30KG dressing material.Secondary is aging: it is aging that the semi-finished product after dressing is finished push aging chamber, aging between 15 ℃ of temperature, relative humidity is less than 50%, ageing time 13 hours.Polishing: secondary is aging finish after, semi-finished product are poured into polishing in the polishing pot, every 100Kg joins 50 gram polishing agents and 30 gram anti-blushing agents, throws till the surface-brightening, obtains milk powder potato ball.Packing: the storehouse of packing into of the milk powder potato bag after polishing finished gets final product.
Embodiment 3:
Raw material is checked and accepted: select fresh, thickness is moderate, without the high-quality pachyrhizus (Ipomoea batatas or purple potato) of disease and pest as raw material; Clean: use the flowing water rinsing, dust, silt and the microorganism etc. on flush away pachyrhizus surface; Peeling shaping: with the artificial peeling of cleaned pachyrhizus or machine barking, reject defective part, make pachyrhizus surface cleaning immaculate; Dig good pachyrhizus according to the 7mm that will rectificate of product, wide 4-8cm, the strip that high 1cm is square with cleaning; Soak: orthopedic ground sugar-preserved gourd is put into clear water soak, 500 jin of pachyrhizuses are joined the 70g sodium pyrosulfite, add water logging and do not have the ground sugar-preserved gourd to be degree, and extremely the starch in the sugar-preserved gourd, worm's ovum, a small amount of silt etc. clean up.Boiling: the ground sugar-preserved gourd that will be dipped into to a certain degree is put into boiling in the jacketed pan, till boiling.Making beating: sugar-preserved gourd limit, the ground making beating that will boil, limit are filtered and are obtained the pachyrhizus slurry; Batching, auxiliary material are checked and accepted: will check and accept good various batchings and process by instructions for use, then the ratio in following weight ratio prepares: join white granulated sugar 25kg by 500 jin of (250 kilograms) pachyrhizus slurries, citric acid 140g, potassium sorbate 10g, glucose syrup 25kg, powdered glucose 24kg, carragheen 1.5kg mixes; Boiling: the above-mentioned material for preparing is added jacketed pan, add entry an amount of, boil to 107 ℃ of temperature, pick up.Moulding: the above-mentioned material that boils is put into moulding becomes former base on the former; Once baking: will be above-mentioned boil, the former base of forming is placed on the baking vehicle frame, advances hothouse baking, 88 ℃ of temperature, time 9h, the main moisture that it is inner evaporates; Cooling: the semi-finished product after will once toasting are placed on the semi-finished product storeroom, make its natural normal temperature cooling, and the time is 14 hours; Secondary baking: the semi-finished product of cool to room temperature are advanced to shift onto barn again carry out secondary baking, 80 ℃ of baking temperatures, time 15h obtains fuse; Once aging: will toast fuse after finishing and push and wear out between aging, temperature is 15 ℃ between wearing out, and relative humidity is less than 50%, ageing time 18 hours.The dressing material is prepared: being milk powder more than 100 orders and powdered sugar with fineness mixes in 2: 1 ratio.Binding agent boiling: binding agent and cold water were mixed with 1: 1, boil.Milk powder, white sugar dressing: fuse, above-mentioned dressing material, the above-mentioned bonding agent after the end of will wearing out poured into and advanced dressing processing in the coating pan, and the dressing room temperature is less than 15 ℃, and humidity is less than 50%, and every 100Kg fuse is joined 22KG dressing material.Secondary is aging: it is aging that the semi-finished product after dressing is finished push aging chamber, aging between 15 ℃ of temperature, relative humidity is less than 50%, ageing time 14 hours.Polishing: secondary is aging finish after, semi-finished product are poured into polishing in the polishing pot, every 100Kg joins 50 gram polishing agents and 30 gram anti-blushing agents, throws till the surface-brightening, obtains milk powder potato ball.Packing: the storehouse of packing into of the milk powder potato bag after polishing finished gets final product.
Embodiment 4:
Raw material is checked and accepted: select fresh, thickness is moderate, without the high-quality pachyrhizus (Ipomoea batatas or purple potato) of disease and pest as raw material; Clean: use the flowing water rinsing, dust, silt and the microorganism etc. on flush away pachyrhizus surface; Peeling shaping: with the artificial peeling of cleaned pachyrhizus or machine barking, reject defective part, make pachyrhizus surface cleaning immaculate; Dig good pachyrhizus according to the 7mm that will rectificate of product, wide 4-8cm, the strip that high 1cm is square with cleaning; Soak: orthopedic ground sugar-preserved gourd is put into clear water soak, 500 jin of pachyrhizuses are joined the 70g sodium pyrosulfite, add water logging and do not have the ground sugar-preserved gourd to be degree, and extremely the starch in the sugar-preserved gourd, worm's ovum, a small amount of silt etc. clean up.Boiling: the ground sugar-preserved gourd that will be dipped into to a certain degree is put into boiling in the jacketed pan, till boiling.Making beating: sugar-preserved gourd limit, the ground making beating that will boil, limit are filtered and are obtained the pachyrhizus slurry; Batching, auxiliary material are checked and accepted: will check and accept good various batchings and process by instructions for use, then the ratio in following weight ratio prepares: join white granulated sugar 28kg by 500 jin of (250 kilograms) pachyrhizus slurries, citric acid 180g, potassium sorbate 10g, glucose syrup 28kg, powdered glucose 27kg, carragheen 1.7kg mixes; Boiling: the above-mentioned material for preparing is added jacketed pan, add entry an amount of, boil to 108 ℃ of temperature, pick up.Moulding: the above-mentioned material that boils is put into moulding becomes former base on the former; Once baking: will be above-mentioned boil, the former base of forming is placed on the baking vehicle frame, advances hothouse baking, 89 ℃ of temperature, time 8h, the main moisture that it is inner evaporates; Cooling: the semi-finished product after will once toasting are placed on the semi-finished product storeroom, make its natural normal temperature cooling, and the time is 15 hours; Secondary baking: the semi-finished product of cool to room temperature are advanced to shift onto barn again carry out secondary baking, 83 ℃ of baking temperatures, time 15h obtains fuse; Once aging: will toast fuse after finishing and push and wear out between aging, temperature is 15 ℃ between wearing out, and relative humidity is less than 50%, ageing time 22 hours.The dressing material is prepared: being milk powder more than 100 orders and powdered sugar with fineness mixes in 2: 1 ratio.Binding agent boiling: binding agent and cold water were mixed with 1: 1, boil.Fuse, above-mentioned dressing material, above-mentioned bonding agent after milk powder, white sugar dressing will wear out and finish poured into and advanced dressing processing in the coating pan, and the dressing room temperature is less than 15 ℃, and humidity is less than 50%, and every 100Kg fuse is joined 25KG dressing material.Secondary is aging: it is aging that the semi-finished product after dressing is finished push aging chamber, aging between 15 ℃ of temperature, relative humidity is less than 50%, ageing time 15 hours.Polishing: secondary is aging finish after, semi-finished product are poured into polishing in the polishing pot, every 100Kg joins 50 gram polishing agents and 30 gram anti-blushing agents, throws till the surface-brightening, obtains milk powder potato ball.Packing: the storehouse of packing into of the milk powder potato bag after polishing finished gets final product.
Embodiment 5:
Raw material is checked and accepted: select fresh, thickness is moderate, without the high-quality pachyrhizus (Ipomoea batatas or purple potato) of disease and pest as raw material; Clean: use the flowing water rinsing, dust, silt and the microorganism etc. on flush away pachyrhizus surface; Peeling shaping: with the artificial peeling of cleaned pachyrhizus or machine barking, reject defective part, make pachyrhizus surface cleaning immaculate; Dig good pachyrhizus according to the 7mm that will rectificate of product, wide 4-8cm, the strip that high 1cm is square with cleaning; Soak: orthopedic ground sugar-preserved gourd is put into clear water soak, 500 jin of pachyrhizuses are joined the 70g sodium pyrosulfite, add water logging and do not have the ground sugar-preserved gourd to be degree, and extremely the starch in the sugar-preserved gourd, worm's ovum, a small amount of silt etc. clean up.Boiling: the ground sugar-preserved gourd that will be dipped into to a certain degree is put into boiling in the jacketed pan, till boiling.Making beating: sugar-preserved gourd limit, the ground making beating that will boil, limit are filtered and are obtained the pachyrhizus slurry; Batching, auxiliary material are checked and accepted: will check and accept good various batchings and process by instructions for use, then the ratio in following weight ratio prepares: join white granulated sugar 30kg by 500 jin of (250 kilograms) pachyrhizus slurries, citric acid 200g, potassium sorbate 10g, glucose syrup 30kg, powdered glucose 30kg, carragheen 3kg mixes; Boiling: the above-mentioned material for preparing is added jacketed pan, add entry an amount of, boil to 110 ℃ of temperature, pick up.Moulding: the above-mentioned material that boils is put into moulding becomes former base on the former; Once baking: will be above-mentioned boil, the former base of forming is placed on the baking vehicle frame, advances hothouse baking, 90 ℃ of temperature, time 8h, the main moisture that it is inner evaporates; Cooling: the semi-finished product after will once toasting are placed on the semi-finished product storeroom, make its natural normal temperature cooling, and the time is 16 hours; Secondary baking: the semi-finished product of cool to room temperature are advanced to shift onto barn again carry out secondary baking, 85 ℃ of baking temperatures, time 15h obtains fuse; Once aging: will toast fuse after finishing and push and wear out between aging, temperature is 15 ℃ between wearing out, and relative humidity is less than 50%, ageing time 24 hours.The dressing material is prepared: being milk powder more than 100 orders and powdered sugar with fineness mixes in 2: 1 ratio.Binding agent boiling: binding agent and cold water were mixed with 1: 1, boil.Milk powder, white sugar dressing: fuse, above-mentioned dressing material, the above-mentioned bonding agent after the end of will wearing out poured into and advanced dressing processing in the coating pan, and the dressing room temperature is less than 15 ℃, and humidity is less than 50%, and every 100Kg fuse is joined 25KG dressing material.Secondary is aging: it is aging that the semi-finished product after dressing is finished push aging chamber, aging between 15 ℃ of temperature, relative humidity is less than 50%, ageing time 16 hours.Polishing: two secondaries are aging finish after, semi-finished product are poured into polishing in the polishing pot, every 100Kg joins 50 gram polishing agents and 30 gram anti-blushing agents, throws till the surface-brightening, obtains milk powder potato ball.Packing: the storehouse of packing into of the milk powder potato bag after polishing finished gets final product.
Claims (1)
1. the manufacture craft of a milk powder potato ball is characterized in that: carry out successively following steps:
A: select pachyrhizus;
B: clean pachyrhizus;
C: will be cut into the ground sugar-preserved gourd after the pachyrhizus peeling;
D: the ground sugar-preserved gourd is soaked in clear water;
E: the ground sugar-preserved gourd after will soaking cleans;
F: the ground sugar-preserved gourd after will cleaning carries out boiling;
G: the ground sugar-preserved gourd after the boiling pulled an oar becomes pachyrhizus slurry;
H: the material mixing is stirred evenly by following weight portion: pachyrhizus slurry 250, white granulated sugar 20-30, citric acid 0.1-0.2, potassium sorbate 0.01, glucose syrup 20-30, powdered glucose 20-30, carragheen 1-3;
I: it is an amount of that the material that the H step is prepared adds entry, boils to temperature 105-110 ℃, picks up;
J: the pachyrhizus slurry of I step process is shaped to the former base of fuse;
K: once baking: the former base of fuse is toasted in barn, temperature 85-90 ℃, time 8-10 hour, obtain the fuse semi-finished product;
L: cooling: the fuse semi-finished product nature normal temperature cooling after will once toasting, the time is 12-16 hour;
M: secondary baking: the fuse semi-finished product of cool to room temperature are carried out secondary baking at barn again, baking temperature 75-85 ℃, time 15-16 hour, obtain fuse;
N: once aging: will toast fuse after finishing and push and wear out between aging, between wearing out temperature 13-15 ℃, relative humidity is less than 50%, ageing time 12-24 hour;
O: the dressing material is prepared: being milk powder more than 100 orders and powdered sugar with fineness mixes by weight 2: 1 ratio;
P: binding agent boiling: binding agent and cold water are mixed with 1: 1 ratio of weight ratio, boil;
Q: milk powder, white sugar dressing: the fuse behind aging end the among the step N, the dressing material among the step O, bonding agent among the step P are all poured into and carried out dressing processing in the coating pan, the dressing room temperature is less than 15 ℃, humidity is less than 50%, the weight portion of fuse and dressing material is fuse 100, dressing material 20-30;
R: secondary is aging: the fuse after dressing is finished wore out 12-16 hour between pushing and wearing out;
S: polishing: after the aging end of secondary, fuse is poured into polishing in the polishing pot, weight portion is: fuse 100, and polishing agent 0.05, anti-blushing agent 0.03 is polished to till the core surface light, obtains milk powder potato ball;
T: packing: the milk powder potato bag dress after the polishing end.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105076895A (en) * | 2015-09-28 | 2015-11-25 | 江西华亨宠物食品有限公司 | Pet food containing sweet potatoes and preparation method for pet food |
| CN105325508A (en) * | 2014-08-15 | 2016-02-17 | 连城县福农食品有限公司 | Preparation method for crisp crust pastry |
| CN106063553A (en) * | 2015-04-20 | 2016-11-02 | 连城县福农食品有限公司 | It is to wrap up in the Rhizoma Steudnerae Henryanae Semen arachidis hypogaeae of clothing raw material, its compound method and production equipment thereof with Rhizoma Steudnerae Henryanae |
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| CN105325508A (en) * | 2014-08-15 | 2016-02-17 | 连城县福农食品有限公司 | Preparation method for crisp crust pastry |
| CN106063553A (en) * | 2015-04-20 | 2016-11-02 | 连城县福农食品有限公司 | It is to wrap up in the Rhizoma Steudnerae Henryanae Semen arachidis hypogaeae of clothing raw material, its compound method and production equipment thereof with Rhizoma Steudnerae Henryanae |
| CN105076895A (en) * | 2015-09-28 | 2015-11-25 | 江西华亨宠物食品有限公司 | Pet food containing sweet potatoes and preparation method for pet food |
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| CN103349146B (en) | 2015-01-28 |
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Denomination of invention: Manufacturing process of potato ball with milk powder Effective date of registration: 20170228 Granted publication date: 20150128 Pledgee: Liancheng County Rural Credit Cooperative Pledgor: Liancheng Funong Food Co., Ltd. Registration number: 2017990000144 |
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