CN103798681A - Mung bean sweet potato powder - Google Patents
Mung bean sweet potato powder Download PDFInfo
- Publication number
- CN103798681A CN103798681A CN201210493579.0A CN201210493579A CN103798681A CN 103798681 A CN103798681 A CN 103798681A CN 201210493579 A CN201210493579 A CN 201210493579A CN 103798681 A CN103798681 A CN 103798681A
- Authority
- CN
- China
- Prior art keywords
- mung bean
- sweet potato
- powder
- potato powder
- bean sweet
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 57
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 57
- 239000000843 powder Substances 0.000 title claims abstract description 54
- 240000004922 Vigna radiata Species 0.000 title claims abstract description 50
- 235000010721 Vigna radiata var radiata Nutrition 0.000 title claims abstract description 50
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title claims abstract description 50
- 235000013312 flour Nutrition 0.000 claims description 10
- 235000019871 vegetable fat Nutrition 0.000 claims description 8
- 238000000034 method Methods 0.000 abstract description 10
- 239000002994 raw material Substances 0.000 abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 5
- 238000002156 mixing Methods 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 235000011844 whole wheat flour Nutrition 0.000 abstract 1
- 235000013575 mashed potatoes Nutrition 0.000 description 14
- 239000000203 mixture Substances 0.000 description 5
- 244000061456 Solanum tuberosum Species 0.000 description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-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
- 241000196324 Embryophyta Species 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 241001560086 Pachyrhizus Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 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
- A23L19/105—Sweet potatoes
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to mung bean sweet potato powder which is prepared by proportioning and mixing the following components by weight percent: 65-75% of whole wheat flour of sweet potatoes, 10-20% of vegetal fat powder and 10-20% of mung bean powder. A mung bean sweet potato roasted product is simple, convenient and efficient to prepare by the mung bean sweet potato powder provided by the invention. The proportioning process is realized just by adding quantitive hot water into the mung bean sweet potato powder, so that troubles of peeling, slicing and cooking the sweet potatoes and other raw material pretreatment processes, and weighing, mixing and preparing of raw materials are solved, and the preparation process is greatly simplified. As the mung bean sweet potato powder provided by the invention is a powdery product, the mung bean sweet potato powder is relatively easy to store. The mung bean sweet potato roasted product prepared by the mung bean sweet potato powder provided by the invention is attractive in appearance and fine and smooth in taste, and has strong scorch aroma of roasted sweet potatoes and fragrance of mung bean, so that the mung bean sweet potato powder is a roasted product with excellent color, fragrance and taste.
Description
Technical field
The invention belongs to food processing field, relate to a kind of sweet potato powder, especially a kind of mung bean sweet potato powder.
Background technology
At present, popular a kind of mashed potatoes baked product at home, as duke's potato, is applicable to family self-control or the shop of curing makes and sells, and is deeply subject to youthfully to like.Conventional mashed potatoes raw material mainly contains mashed potatoes, Ipomoea batatas mud, mung bean mud etc., mashed potatoes baked product be the mashed potatoes that added multiple auxiliary materials are made through moulding, baking do instant mashed potatoes product, its traditional method for production is as follows: after 1. will fresh potato cleaning peeling, thinly slice; 2. fresh potato thin slice being put into steamer cooks; 3. the fresh potato chips that cook are placed on and in bowl, are pressed into mashed potatoes; 4. add auxiliary material, stir; 5. with screen cloth, mashed potatoes are filtered into fine and smooth mashed potatoes; 6. by the mashed potatoes extrusion modling after filtering; 7. put into baking box, bake to surface coloring, be mashed potatoes and bake finished product.
From above-mentioned preparation method, the traditional fabrication method more complicated of mashed potatoes baked product, operation is more, owing to there being the process that cooks of fresh potato to cause its Production Time longer, these are all given and do instant mashed potatoes product and brought inconvenience, have also affected the further universal and promote of mashed potatoes baked products.
Summary of the invention
The object of the present invention is to provide a kind of mung bean sweet potato powder, simple, convenient, fast while making mung bean Ipomoea batatas mud baked product with it.
Mung bean sweet potato powder of the present invention, is made up of sweet potato whole powder, vegetable fat powder, mung bean flour, and the percentage by weight of each component is as follows: sweet potato whole powder 65%～75%, vegetable fat powder 10%～20%, mung bean flour 10%～20%.
Described mung bean flour is instant mung bean powder.
Mung bean sweet potato powder making step is as follows: after sweet potato whole powder, vegetable fat powder, mung bean flour are weighed by proportioning, mix, make mung bean sweet potato powder.
Ipomoea batatas, also claim pachyrhizus, contain abundant starch, dietary fiber, carrotene, vitamin A, B, C, E and potassium, iron, copper, selenium, calcium etc. more than 10 and plant trace element and linoleic acid etc., nutritive value is very high, is called one of the most balanced food of nutrition by nutritionists.Sweet potato whole powder is Ipomoea batatas dehydrated products, is take new fresh sweet potatoes as raw material, through cleaning, remove the peel, cut into slices, precook, cooling, boiling, smash mud, powdery product that the technique such as dehydrate, pulverize, sieve makes.Sweet potato powder has retained local flavor and the most nutrition of natural Ipomoea batatas, and processing characteristics is also basic identical with Ipomoea batatas.Sweet potato whole powder has commercially available prod, as Kunming Hua Juan agricultural product Co., Ltd sells sweet potato whole powder.
Simple, convenient, fast while making mung bean Ipomoea batatas mud baked product by mung bean sweet potato powder of the present invention, mung bean sweet potato powder adds quantitative hot water and has just completed blending process, every kind of trouble that raw material all will weigh, mix, prepares while having saved the pretreatment of raw material processes such as Ipomoea batatas peeling, section, boiling and batching, has simplified manufacturing process greatly.Because mung bean sweet potato powder of the present invention is powder product, be easier to store and keeping.The mung bean Ipomoea batatas mud baked product outward appearance of preparing by mung bean sweet potato powder of the present invention is tempting, and delicate mouthfeel, has strong baked batata burnt odor and mung bean fragrance, is all good baked products of a kind of color.
Mung bean sweet potato powder of the present invention adds water ratio for mung bean sweet potato powder: water=1:2.5 while use, and the temperature requirement of water is at 80 ℃ ± 2 ℃.
Four, the specific embodiment
Embodiment 1
Take sweet potato whole powder 700g, vegetable fat powder 150g, mung bean flour 150g, mix, make mung bean sweet potato powder.
The using method of mung bean sweet potato powder: 250g, the drinking water of 80 ℃ ± 2 ℃ are added in a mixing bowl, slowly pour while stirring 100g mung bean sweet potato powder into, stir, be cooled to 30 ℃ ± 5 ℃, packed in piping bag, on baking tray, extruded colored type, put into the baking box that is preheated to 200 ℃, roasting 5-6min, is mung bean Ipomoea batatas mud and bakes finished product.
Embodiment 2
Take sweet potato whole powder 750g, vegetable fat powder 200g, mung bean flour 200g, mix, make mung bean sweet potato powder.
Mung bean sweet potato powder using method is with embodiment 1.
Embodiment 3
Take sweet potato whole powder 650g, vegetable fat powder 100g, mung bean flour 100g, mix, make mung bean sweet potato powder.
Mung bean sweet potato powder using method is with embodiment 1.
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can be according to the description of technical scheme of the present invention and preferred embodiment thereof, makes various possible being equal to and changes or replace.
Claims (2)
1. mung bean sweet potato powder of the present invention, is made up of sweet potato whole powder, vegetable fat powder, mung bean flour, and the percentage by weight of each component is as follows: sweet potato whole powder 65%～75%, vegetable fat powder 10%～20%, mung bean flour 10%～20%.
2. be instant mung bean powder by mung bean flour claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210493579.0A CN103798681A (en) | 2012-11-28 | 2012-11-28 | Mung bean sweet potato powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210493579.0A CN103798681A (en) | 2012-11-28 | 2012-11-28 | Mung bean sweet potato powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103798681A true CN103798681A (en) | 2014-05-21 |
Family
ID=50696452
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210493579.0A Pending CN103798681A (en) | 2012-11-28 | 2012-11-28 | Mung bean sweet potato powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103798681A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1196901A (en) * | 1997-04-20 | 1998-10-28 | 蒋洪净 | Sweet potato foodstuff |
-
2012
- 2012-11-28 CN CN201210493579.0A patent/CN103798681A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1196901A (en) * | 1997-04-20 | 1998-10-28 | 蒋洪净 | Sweet potato foodstuff |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140521 |