CN103637043A - Potato cerealose making method - Google Patents
Potato cerealose making method Download PDFInfo
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- CN103637043A CN103637043A CN201310593290.0A CN201310593290A CN103637043A CN 103637043 A CN103637043 A CN 103637043A CN 201310593290 A CN201310593290 A CN 201310593290A CN 103637043 A CN103637043 A CN 103637043A
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- potato
- parts
- radix
- cerealose
- angelicae sinensis
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 36
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 238000009835 boiling Methods 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 11
- 241000756943 Codonopsis Species 0.000 claims description 17
- 239000009636 Huang Qi Substances 0.000 claims description 15
- 244000241838 Lycium barbarum Species 0.000 claims description 13
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 13
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 12
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- 239000008103 glucose Substances 0.000 claims description 10
- 235000021552 granulated sugar Nutrition 0.000 claims description 10
- 235000000346 sugar Nutrition 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 235000006085 Vigna mungo var mungo Nutrition 0.000 claims description 5
- 240000005616 Vigna mungo var. mungo Species 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 244000017020 Ipomoea batatas Species 0.000 claims description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 241001061264 Astragalus Species 0.000 abstract 2
- 241000007126 Codonopsis pilosula Species 0.000 abstract 2
- 240000002045 Guettarda speciosa Species 0.000 abstract 2
- 235000001287 Guettarda speciosa Nutrition 0.000 abstract 2
- 244000241872 Lycium chinense Species 0.000 abstract 2
- 235000015468 Lycium chinense Nutrition 0.000 abstract 2
- XLOMVQKBTHCTTD-UHFFFAOYSA-N Zinc monoxide Chemical compound [Zn]=O XLOMVQKBTHCTTD-UHFFFAOYSA-N 0.000 abstract 2
- 235000006533 astragalus Nutrition 0.000 abstract 2
- 229920001971 elastomer Polymers 0.000 abstract 2
- 210000004233 talus Anatomy 0.000 abstract 2
- 244000043261 Hevea brasiliensis Species 0.000 abstract 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 abstract 1
- 239000003963 antioxidant agent Substances 0.000 abstract 1
- 230000003078 antioxidant effect Effects 0.000 abstract 1
- 229920003052 natural elastomer Polymers 0.000 abstract 1
- 229920001194 natural rubber Polymers 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000002296 pyrolytic carbon Substances 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 229910052717 sulfur Inorganic materials 0.000 abstract 1
- 239000011593 sulfur Substances 0.000 abstract 1
- 239000011787 zinc oxide Substances 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 241000545442 Radix Species 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 101710202013 Protein 1.5 Proteins 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000012020 french fries Nutrition 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a potato cerealose making method comprising proportioning, raw material mixing, auxiliary material adding, paste boiling, pouring into a plate, cooling, slicing, drying, packaging and other steps; and one or more of potato, codonopsis pilosula, angelica, astragalus and Chinese wolfberry are used as raw materials. The potato cerealose making method adopts the potato, the codonopsis pilosula, the angelica, the astragalus and the Chinese wolfberry as the main raw materials of cerealose, and the cerealose is complete in nutrition, can increase person's immunity by long-term consumption, and is unique in flavor and delicious. The invention provides a car tire rubber formula comprising the following raw materials: by weight, 20-25 parts of pyrolytic carbon black, 15-20 parts of naphthenic oil, 6 - 8 parts of zinc oxide, 10 - 15 parts of epoxidized natural rubber, 2 parts of an antioxidant and 2 - 3 parts of sulfur. The car tire rubber has the characteristics of excellent wear resistance, low rolling resistance, high wet pavement catching power and the like.
Description
Technical field
The invention belongs to food processing technology field, particularly a kind of preparation method of potato cerealose.
Background technology
Potato has very high nutritive value, ingredient in general fresh potato: starch 9～20%, protein 1.5～2.3%, fat 0.1～1.1%, crude fibre 0.6～0.8%.Contained nutritional labeling in 100g potato: heat 66～113J, calcium 11～60mg, phosphorus 15～68mg, iron 0.4mg～4.8mg, thiamine 0.03～0.07mg, riboflavin 0.03～0.11mg, niacin 0.4～1.1mg.In addition, potato tubers also contains the unexistent carrotene of Cereal grain and ascorbic acid.Potato tubers washiness, heat lean, unit volume are quite low, and contained vitamin C is 10 times of apple, and B family vitamin is 4 times of apple, various mineral matters be several times to tens times of apple not etc., potato is hypotensive food.In meals certain nutrition many or lacked and can cause a disease, as a same reason, adjust meals, also just can " eat " and fall corresponding disease.
Potato contains a large amount of carbohydrate, contains protein, mineral matter (phosphorus, calcium etc.), vitamin etc. simultaneously.Can cook staple food, also can be used as vegetables edible, or do accesary foods as French fries, potato chips etc., also be used for making starch, bean vermicelli etc., also can brewed wine or as the feed of livestock.
Maltose is to take the cereals such as rice as raw material, a kind of sweet taste product made from amylit effect.Afterwards, progressively with starch, replace rice production maltose, the large positive epoch start to produce refining maltose with activated carbon decolorizing.American-European exploitation is later produced maltose with sour mashing system, and its local flavor and heat-resisting (infusion temperature) property are better than malt process.Japan also has a kind of powder maltose to produce, and process is that maltose is dehydrated into powdery by spray drying process.
Summary of the invention
The preparation method that the object of this invention is to provide a kind of potato cerealose, to solve the problems of the prior art.
For achieving the above object, the present invention is by the following technical solutions: a kind of preparation method of potato cerealose, comprises the following steps:
A. prepare burden: raw material is one or more of potato and Radix Codonopsis, Radix Angelicae Sinensis, the Radix Astragali and matrimony vine, and proportioning is: 100-200 part potato, 0-10 part Radix Codonopsis, 0-10 part Radix Angelicae Sinensis, 0-10 part Radix Astragali, 0-10 part matrimony vine;
B. raw material mixes: first clean potato is boiled, thing mashes; Radix Codonopsis, Radix Angelicae Sinensis, the Radix Astragali are put into pulverizer powder and become smalls, then in mashed sweet potato, add Radix Codonopsis, Radix Angelicae Sinensis, the Radix Astragali, matrimony vine;
C. auxiliary material adds: according to mass ratio, add 30-80 part auxiliary material;
D. paste boils: the pastel preparing is added to equal-volume water, and low baking temperature boils, and while boiling, stirs;
E. fall to coil; By the maltose boiling, pour in dish;
F. cooling; Room temperature is cooling;
G. stripping and slicing; According to production specification stripping and slicing;
H. dry; Putting into drying baker dries;
I. pack.
Described auxiliary material is comprised of white granulated sugar, glucose, brown sugar; Wherein, by weight percentage, white granulated sugar 10-30 part, glucose 10-20 part, brown sugar 10-20 part.
Bake out temperature is 300 ℃ of drying time 3h.
Beneficial effect of the present invention: the present invention adopts the primary raw material that potato, Radix Codonopsis, Radix Angelicae Sinensis, the Radix Astragali, matrimony vine are maltose, and nutrition is complete, the long-term edible immunity that can increase people, unique flavor is nice.
The specific embodiment
In order to make object of the present invention, technical scheme and advantage clearer, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not intended to limit the present invention.
Embodiment 1
A preparation method for potato cerealose, comprises the following steps:
A. prepare burden: raw material is potato, and proportioning is: 100 portions of potatos;
B. raw material mixes: first clean potato is boiled, thing mashes;
C. auxiliary material adds: according to mass ratio, add 30 parts of auxiliary materials;
D. paste boils: the pastel preparing is added to equal-volume water, and low baking temperature boils, and while boiling, stirs;
E. fall to coil; By the maltose boiling, pour in dish;
F. cooling; Room temperature is cooling;
G. stripping and slicing; According to production specification stripping and slicing;
H. dry; Putting into drying baker dries;
I. pack.
Described auxiliary material is comprised of white granulated sugar, glucose, brown sugar; Wherein, by weight percentage, 10 parts of white granulated sugars, 10 parts of glucose, 10 parts, brown sugar.
Bake out temperature is 300 ℃ of drying time 3h.
Embodiment 2
A preparation method for potato cerealose, comprises the following steps:
A. batching: raw material is potato and Radix Codonopsis, Radix Angelicae Sinensis, the Radix Astragali, matrimony vine, and proportioning is: 150 portions of potatos, 5 parts of Radix Codonopsis, 5 parts of Radix Angelicae Sinensis, 5 parts of Radixs Astragali, 5 portions of matrimony vines;
B. raw material mixes: first clean potato is boiled, thing mashes; Radix Codonopsis, Radix Angelicae Sinensis, the Radix Astragali are put into pulverizer powder and become smalls, then in mashed sweet potato, add Radix Codonopsis, Radix Angelicae Sinensis, the Radix Astragali, matrimony vine;
C. auxiliary material adds: according to mass ratio, add 50 parts of auxiliary materials;
D. paste boils: the pastel preparing is added to equal-volume water, and low baking temperature boils, and while boiling, stirs;
E. fall to coil; By the maltose boiling, pour in dish;
F. cooling; Room temperature is cooling;
G. stripping and slicing; According to production specification stripping and slicing;
H. dry; Putting into drying baker dries;
I. pack.
Described auxiliary material is comprised of white granulated sugar, glucose, brown sugar; Wherein, by weight percentage, 20 parts of white granulated sugars, 15 parts of glucose, 15 parts, brown sugar.
Bake out temperature is 300 ℃ of drying time 3h.
Embodiment 3
A preparation method for potato cerealose, comprises the following steps:
A. batching: raw material is potato and Radix Codonopsis, Radix Angelicae Sinensis, the Radix Astragali, matrimony vine, and proportioning is: 200 portions of potatos, 10 parts of Radix Codonopsis, 10 parts of Radix Angelicae Sinensis, 10 parts of Radixs Astragali, 10 portions of matrimony vines;
B. raw material mixes: first clean potato is boiled, thing mashes; Radix Codonopsis, Radix Angelicae Sinensis, the Radix Astragali are put into pulverizer powder and become smalls, then in mashed sweet potato, add Radix Codonopsis, Radix Angelicae Sinensis, the Radix Astragali, matrimony vine;
C. auxiliary material adds: according to mass ratio, add 80 parts of auxiliary materials;
D. paste boils: the pastel preparing is added to equal-volume water, and low baking temperature boils, and while boiling, stirs;
E. fall to coil; By the maltose boiling, pour in dish;
F. cooling; Room temperature is cooling;
G. stripping and slicing; According to production specification stripping and slicing;
H. dry; Putting into drying baker dries;
I. pack.
Described auxiliary material is comprised of white granulated sugar, glucose, brown sugar; Wherein, by weight percentage, 30 parts of white granulated sugars, 20 parts of glucose, 20 parts, brown sugar.
Bake out temperature is 300 ℃ of drying time 3h.
Although above-mentioned, the specific embodiment of the present invention is described in conjunction with the embodiments; but be not limiting the scope of the invention; one of ordinary skill in the art should be understood that; on the basis of technical scheme of the present invention, those skilled in the art do not need to pay various modifications that performing creative labour can make or distortion still within protection scope of the present invention.
Claims (3)
1. a preparation method for potato cerealose, is characterized in that: comprise the following steps:
A. prepare burden: raw material is one or more of potato and Radix Codonopsis, Radix Angelicae Sinensis, the Radix Astragali and matrimony vine, and proportioning is: 100-200 part potato, 0-10 part Radix Codonopsis, 0-10 part Radix Angelicae Sinensis, 0-10 part Radix Astragali, 0-10 part matrimony vine;
B. raw material mixes: first clean potato is boiled, thing mashes; Radix Codonopsis, Radix Angelicae Sinensis, the Radix Astragali are put into pulverizer powder and become smalls, then in mashed sweet potato, add Radix Codonopsis, Radix Angelicae Sinensis, the Radix Astragali, matrimony vine;
C. auxiliary material adds: according to mass ratio, add 30-80 part auxiliary material;
D. paste boils: the pastel preparing is added to equal-volume water, and low baking temperature boils, and while boiling, stirs;
E. fall to coil; By the maltose boiling, pour in dish;
F. cooling; Room temperature is cooling;
G. stripping and slicing; According to production specification stripping and slicing;
H. dry; Putting into drying baker dries;
I. pack.
2. the method for claim 1, is characterized in that: described auxiliary material is comprised of white granulated sugar, glucose, brown sugar; Wherein, by weight percentage, white granulated sugar 10-30 part, glucose 10-20 part, brown sugar 10-20 part.
3. the method for claim 1, is characterized in that: described bake out temperature is 300 ℃ of drying time 3h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310593290.0A CN103637043A (en) | 2013-11-23 | 2013-11-23 | Potato cerealose making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310593290.0A CN103637043A (en) | 2013-11-23 | 2013-11-23 | Potato cerealose making method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103637043A true CN103637043A (en) | 2014-03-19 |
Family
ID=50242451
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310593290.0A Pending CN103637043A (en) | 2013-11-23 | 2013-11-23 | Potato cerealose making method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103637043A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105559081A (en) * | 2015-12-22 | 2016-05-11 | 胡玉梅 | Blood-replenishing dish suitable for women and containing angelica sinensis, radix rehmanniae preparata and colla corii asini |
-
2013
- 2013-11-23 CN CN201310593290.0A patent/CN103637043A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105559081A (en) * | 2015-12-22 | 2016-05-11 | 胡玉梅 | Blood-replenishing dish suitable for women and containing angelica sinensis, radix rehmanniae preparata and colla corii asini |
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Application publication date: 20140319 |