CN103783451A - 甜橙红薯粉 - Google Patents

甜橙红薯粉 Download PDF

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Publication number
CN103783451A
CN103783451A CN201210494393.7A CN201210494393A CN103783451A CN 103783451 A CN103783451 A CN 103783451A CN 201210494393 A CN201210494393 A CN 201210494393A CN 103783451 A CN103783451 A CN 103783451A
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China
Prior art keywords
sweet
powder
sweet potato
orange
sweet orange
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Pending
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CN201210494393.7A
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English (en)
Inventor
宋林侠
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HARBIN GOLDIDEA SOFTWARE CO Ltd
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HARBIN GOLDIDEA SOFTWARE CO Ltd
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Publication date
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Priority to CN201210494393.7A priority Critical patent/CN103783451A/zh
Publication of CN103783451A publication Critical patent/CN103783451A/zh
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105Sweet potatoes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

本发明的甜橙红薯粉,由红薯全粉、植脂末、乳粉、甜橙粉组成,各组分的重量百分比如下:红薯全粉60%~70%、植脂末15%~25%、乳粉5%~10%、甜橙粉5%~10%,经配料、混合制成。用本发明的甜橙红薯粉制作甜橙红薯泥焙烤产品时简单、方便、快捷,甜橙红薯粉加定量的热水就完成了配料过程,省去了红薯去皮、切片、蒸煮等原料预处理过程及配料时每种原料都要称量、再混合、配制的麻烦,大大简化了制作过程。由于本发明的甜橙红薯粉是粉状产品,更易于贮存和保管。用本发明的甜橙红薯粉制备的甜橙红薯泥焙烤产品外观诱人,口感细腻,具有浓郁的烤红薯焦香,兼有奶香及清新的甜橙味,是一种色、香、味俱佳的焙烤产品。

Description

甜橙红薯粉
技术领域
[0001] 本发明属食品加工领域,涉及一种红薯粉,尤其是一种甜橙红薯粉。
背景技术
[0002]目前,在国内流行一种薯泥焙烤产品,如公爵土豆,适合家庭自制或烘焙店制作出售,深受年轻人的喜爱。常用的薯泥原料主要有土豆泥、红薯泥、紫薯泥等,薯泥焙烤产品是将添加了多种辅料的薯泥经成型、烘烤制成的即做即食薯泥产品,其传统的制做方法如下:①将鲜薯洗净去皮后切成薄片将鲜薯薄片放入蒸锅中蒸熟;③将蒸熟的鲜薯片放在碗中压成薯泥;④加入辅料,搅拌均匀;⑤用筛网将薯泥过滤成细腻的薯泥将过滤后的薯泥挤压成型;⑦放入烤箱中,烤至表面上色,即为薯泥焙烤成品。
[0003] 由上述制作方法可见,薯泥焙烤产品的传统制作方法比较复杂,工序较多,由于有鲜薯的蒸熟过程导致了其制作时间较长,这些都给即做即食的薯泥产品带来了诸多不便,也影响了薯泥焙烤产品的进一步普及和推广。
发明内容
[0004] 本发明的目的在于提供一种甜橙红薯粉,用其制作甜橙红薯泥焙烤产品时简单、方便、快捷。
[0005] 本发明的甜橙红薯粉,由红薯全粉、植脂末、乳粉、甜橙粉组成,各组分的重量百分比如下:红薯全粉60%〜70%、植脂末15%〜25%、乳粉5%〜10%、甜橙粉5%〜10%。
[0006] 所述的甜橙粉为经喷雾干燥工艺生产的甜橙粉。
[0007] 甜橙红薯粉制作步骤如下:将红薯全粉、植脂末、乳粉、甜橙粉按配比称重后混合均匀,制得甜橙红薯粉。
[0008] 红薯,也称地瓜,含有丰富的淀粉、膳食纤维、胡萝卜素、维生素A、B、C、E以及钾、铁、铜、硒、钙等10余种微量元素和亚油酸等,营养价值很高,被营养学家们称为营养最均衡的食品之一。红薯全粉为红薯脱水制品,是以新鲜红薯为原料,经清洗、去皮、切片、预煮、冷却、蒸煮、捣泥、脱水干燥、粉碎、过筛等工艺制得的粉末状产品。红薯全粉保留了天然红薯的风味及几乎全部的营养成份,加工性能也基本与红薯相同。红薯全粉有市售产品,如昆明华娟农产品有限公司出售红薯全粉。
[0009] 甜橙粉有市售产品,如天津市真如果食品工业有限公司出品的甜橙粉就是通过喷雾干燥技术生产的,具有流动性好、口感佳、易溶于水等特点。
[0010]用本发明的甜橙红薯粉制作甜橙红薯泥焙烤产品时简单、方便、快捷,甜橙红薯粉加定量的热水就完成了配料过程,省去了红薯去皮、切片、蒸煮等原料预处理过程及配料时每种原料都要称量、再混合、配制的麻烦,大大简化了制作过程。由于本发明的甜橙红薯粉是粉状产品,更易于贮存和保管。用本发明的甜橙红薯粉制备的甜橙红薯泥焙烤产品外观诱人,口感细腻,具有浓郁的烤红薯焦香,兼有奶香及甜橙香,是一种色、香、味俱佳的焙烤
女口
广叩O[0011] 本发明的甜橙红薯粉使用时加水比例为甜橙红薯粉:水=1:2.5,水的温度要求在800C ±2°C。
[0012] 四、具体实施方式
实施例1
称取红薯全粉650g、植脂末200g、乳粉80g、甜橙粉70g,混合均匀,制得甜橙红薯粉。
[0013] 甜橙红薯粉的使用方法:将250g、80°C ±2°C的饮用水加入搅拌缸中,边搅拌边缓慢倒入IOOg甜橙红薯粉,搅拌均匀,冷却至30°C ±5°C,将其装入裱花袋中,在烤盘上挤出花型,放入预热至200°C的烤箱中,烤5-6min,即为甜橙红薯泥焙烤成品。
[0014] 实施例2
称取红薯全粉700g、植脂末250g、乳粉100g、甜橙粉100g,混合均匀,制得甜橙红薯粉。
[0015] 甜橙红薯粉使用方法同实施例1。
[0016] 实施例3
称取红薯全粉600g、植脂末150g、乳粉50g、甜橙粉50g,混合均匀,制得甜橙红薯粉。
[0017] 甜橙红薯粉使用方法同实施例1。
[0018] 以上详细说明了本发明的实施方式,但这只是为了便于理解而举的实例,不应被视为是对本发明范围的限制。同样,任何所属领域的技术人员均可根据本发明的技术方案及其较佳实施例的描述,做出各种可能的等同改变或替换。

Claims (2)

1.本发明的甜橙红薯粉,由红薯全粉、植脂末、乳粉、甜橙粉组成,各组分的重量百分比如下:红薯全粉60%〜70%、植脂末15%〜25%、乳粉5%〜10%、甜橙粉5%〜10%。
2.按权利要求1所述的甜橙粉为经喷雾干燥工艺生产的甜橙粉。
CN201210494393.7A 2012-11-28 2012-11-28 甜橙红薯粉 Pending CN103783451A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201210494393.7A CN103783451A (zh) 2012-11-28 2012-11-28 甜橙红薯粉

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
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Publications (1)

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CN103783451A true CN103783451A (zh) 2014-05-14

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1977660A (zh) * 2005-12-09 2007-06-13 梅庆海 一种桔香薯片及其制作方法
JP2009273452A (ja) * 2008-05-16 2009-11-26 Chibaki Shoten:Kk シュウマイ
JP5072308B2 (ja) * 2006-09-29 2012-11-14 三基商事株式会社 健康食品

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1977660A (zh) * 2005-12-09 2007-06-13 梅庆海 一种桔香薯片及其制作方法
JP5072308B2 (ja) * 2006-09-29 2012-11-14 三基商事株式会社 健康食品
JP2009273452A (ja) * 2008-05-16 2009-11-26 Chibaki Shoten:Kk シュウマイ

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
郑晓杰: "即食红薯复合糊", 《食品工业科技》 *
闫海成: "金汁红薯泥", 《四川烹饪》 *

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