CN103798683A - Chestnut and sweet potato flour - Google Patents
Chestnut and sweet potato flour Download PDFInfo
- Publication number
- CN103798683A CN103798683A CN201210498353.XA CN201210498353A CN103798683A CN 103798683 A CN103798683 A CN 103798683A CN 201210498353 A CN201210498353 A CN 201210498353A CN 103798683 A CN103798683 A CN 103798683A
- Authority
- CN
- China
- Prior art keywords
- chestnut
- sweet potato
- powder
- potato flour
- 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 55
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 55
- 241001070941 Castanea Species 0.000 title abstract 10
- 235000014036 Castanea Nutrition 0.000 title abstract 10
- 229920001592 potato starch Polymers 0.000 title abstract 7
- 239000000843 powder Substances 0.000 claims description 57
- 235000006667 Aleurites moluccana Nutrition 0.000 claims description 25
- 240000004957 Castanea mollissima Species 0.000 claims description 25
- 235000018244 Castanea mollissima Nutrition 0.000 claims description 25
- 235000019871 vegetable fat Nutrition 0.000 claims description 8
- 238000000034 method Methods 0.000 abstract description 12
- 239000002994 raw material Substances 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 1
- 235000013365 dairy product Nutrition 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 235000013575 mashed potatoes Nutrition 0.000 description 15
- 239000000203 mixture Substances 0.000 description 5
- 244000061456 Solanum tuberosum Species 0.000 description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 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
- 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
- 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
- 238000002360 preparation method Methods 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
Abstract
The invention discloses chestnut and sweet potato flour which is prepared from the following components by weight percent: 65-75% of whole sweet potato flour, 10-20% of non-dairy creamer, and 10-20% of chestnut flour and is prepared by preparing and mixing the raw materials. The chestnut and sweet potato flour disclosed by the invention is simple, convenient and fast when being applied to fabrication of a baked product of smashed chestnuts and sweet potatoes, the burdening process is finished by adding quantitative hot water to the chestnut and sweet potato flour, the pretreatment process of the raw materials such as peeling, slicing and cooking of the sweet potatoes, and the trouble that each raw material needs to be weighed, mixed and prepared in the burdening process are omitted, and the fabrication process is greatly simplified. The chestnut and sweet potato flour disclosed by the invention is a powdery product, and relatively easy to store and keep. The baked product of the smashed chestnuts and sweet potatoes prepared from the chestnut and sweet potato flour disclosed by the invention is attractive in appearance, fine and smooth in mouthfeel, has a strong burnt smell of baked sweet potatoes and a chestnut fragrance, and is the baked product which is good in color, aroma and taste.
Description
Technical field
The invention belongs to food processing field, relate to a kind of sweet potato powder, especially a kind of Chinese chestnut 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, purple mashed potatoes 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 Chinese chestnut sweet potato powder, simple, convenient, fast while making Chinese chestnut Ipomoea batatas mud baked product with it.
Chinese chestnut sweet potato powder of the present invention, is made up of sweet potato whole powder, vegetable fat powder, rice-chestnut powder, and the percentage by weight of each component is as follows: sweet potato whole powder 65%～75%, vegetable fat powder 10%～20%, rice-chestnut powder 10%～20%.
Described rice-chestnut powder was the ripe rice-chestnut powder of 60 mesh sieves.
Chinese chestnut sweet potato powder making step is as follows: after sweet potato whole powder, vegetable fat powder, rice-chestnut powder are weighed by proportioning, mix, make Chinese chestnut 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, sells as there is sweet potato whole powder in Kunming Hua Juan agricultural product Co., Ltd.
Rice-chestnut powder has commercially available prod, and the rice-chestnut powder of producing as Shandong Guo Run food limited company divides Four types, i.e. raw, ripe, thick, thin four kinds of rice-chestnut powder products.
Simple, convenient, fast while making Chinese chestnut Ipomoea batatas mud baked product by Chinese chestnut sweet potato powder of the present invention, Chinese chestnut 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 Chinese chestnut sweet potato powder of the present invention is powder product, be easier to store and keeping.The Chinese chestnut Ipomoea batatas mud baked product outward appearance of preparing by Chinese chestnut sweet potato powder of the present invention is tempting, and delicate mouthfeel, has strong baked batata burnt odor and Chinese chestnut fragrance, is all good baked products of a kind of color.
Chinese chestnut sweet potato powder of the present invention adds water ratio for Chinese chestnut 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, rice-chestnut powder 150g, mix, make Chinese chestnut sweet potato powder.
The using method of Chinese chestnut sweet potato powder: 250g, the pure water of 80 ℃ ± 2 ℃ are added in uncovered, clean, heat-resisting container, slowly pour while stirring 100g Chinese chestnut 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 Chinese chestnut Ipomoea batatas mud and bakes finished product.
Embodiment 2
Take sweet potato whole powder 750g, vegetable fat powder 200g, rice-chestnut powder 200g, mix, make Chinese chestnut sweet potato powder.
Chinese chestnut sweet potato powder using method is with embodiment 1.
Embodiment 3
Take sweet potato whole powder 650g, vegetable fat powder 100g, rice-chestnut powder 100g, mix, make Chinese chestnut sweet potato powder.
Chinese chestnut 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. Chinese chestnut sweet potato powder of the present invention, is made up of sweet potato whole powder, vegetable fat powder, rice-chestnut powder, and the percentage by weight of each component is as follows: sweet potato whole powder 65%～75%, vegetable fat powder 10%～20%, rice-chestnut powder 10%～20%.
2. be the ripe rice-chestnut powder of 60 mesh sieves by rice-chestnut powder claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210498353.XA CN103798683A (en) | 2012-11-29 | 2012-11-29 | Chestnut and sweet potato flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210498353.XA CN103798683A (en) | 2012-11-29 | 2012-11-29 | Chestnut and sweet potato flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103798683A true CN103798683A (en) | 2014-05-21 |
Family
ID=50696454
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210498353.XA Pending CN103798683A (en) | 2012-11-29 | 2012-11-29 | Chestnut and sweet potato flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103798683A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1109291A (en) * | 1994-03-30 | 1995-10-04 | 卢志书 | Sweet potato instant noodle |
| CN101455381A (en) * | 2008-11-27 | 2009-06-17 | 成都润馨堂药业有限公司 | Nutrient health-care food containing chestnut and sweet potato and preparation method thereof |
| CN101455420A (en) * | 2008-11-12 | 2009-06-17 | 河北科技师范学院 | High diet fiber health-care Chinese chestnut superfines and processing technique thereof |
-
2012
- 2012-11-29 CN CN201210498353.XA patent/CN103798683A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1109291A (en) * | 1994-03-30 | 1995-10-04 | 卢志书 | Sweet potato instant noodle |
| CN101455420A (en) * | 2008-11-12 | 2009-06-17 | 河北科技师范学院 | High diet fiber health-care Chinese chestnut superfines and processing technique thereof |
| CN101455381A (en) * | 2008-11-27 | 2009-06-17 | 成都润馨堂药业有限公司 | Nutrient health-care food containing chestnut and sweet potato and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 何胜生: "加工专用型甘薯品种的筛选及红薯营养羹的研制", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》, no. 04, 15 April 2011 (2011-04-15) * |
| 潘潘猫: "番薯栗子糖水", 《HTTP://WWW.DOUGUO.COM/COOKBOOK/3580.HTML》, 2 April 2009 (2009-04-02) * |
| 米家铺子私房纯手作美食: "红薯和板栗的完美搭配-[红薯板栗粥]", 《HTTP://BLOG.SINA.COM.CN/S/BLOG_65FA87730100PLHT.HTML》, 24 February 2011 (2011-02-24) * |
| 郑晓杰 等: "即食红薯复合糊", 《食品工业科技》, vol. 27, no. 07, 25 July 2006 (2006-07-25) * |
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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 |