CN103815105A - Manufacturing method of maltose-containing sweet potato fudge - Google Patents
Manufacturing method of maltose-containing sweet potato fudge Download PDFInfo
- Publication number
- CN103815105A CN103815105A CN201210463476.XA CN201210463476A CN103815105A CN 103815105 A CN103815105 A CN 103815105A CN 201210463476 A CN201210463476 A CN 201210463476A CN 103815105 A CN103815105 A CN 103815105A
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- China
- Prior art keywords
- sweet potato
- maltose
- processing method
- soft sweets
- fudge
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- 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.)
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Abstract
The invention relates to a manufacturing method of maltose-containing sweet potato fudge. The manufacturing method comprises the following steps: taking high-quality sweet potatoes as a main raw material, stewing the sweet potatoes, grinding the stewed sweet potatoes into fine powder, adding maltose, concentrating, boiling, cooling and slicing the semi-finished product to obtain the fudge. The fudge remains all nutritional healthcare ingredients of the sweet potatoes, is fresh and tasty, and the aftertaste is long-lasting. The manufacturing method is simple and easy to operate, and suitable for industrialized production.
Description
Technical field: the production method that the present invention relates to a kind of soft sweets.
Background technology: sweet potato is beans material crop, plant trace element and linoleic acid etc. because containing abundant starch, dietary fiber, carrotene, vitamin A, B, C, E and potassium, iron, copper, selenium, calcium etc. more than 10, nutritive value is very high, is called the most balanced health food of nutrition by nutritionists.Except this, also contain the medicinal components such as emasculation ketone, it can suppress the generation of colon cancer and breast cancer effectively.Health ministry has been listed sweet potato in dietotherapeutic article list.But mostly eat as main to extract starch in sweet potato resource application aspect for a long time, because medicinal component most valuable in washing process runs off seriously, do not utilized.After maltose and water-soluble solution, can turn glucose into, as fuel medically, can be used as beauty treatment, invigorate the spleen and benefit qi, moisten the lung and relieve the cough, relieving spasm to stop pain, to moisten internal organ, appetizing relieving restlessness, defaecation secret etc.Also that the nutrition of sweet potato is not effective and maltose is modulated into the food with excellent health functions at present.
The object of the invention is to make a kind of take sweet potato and maltose as the pot foods that facilitate of primary raw material, retain sweet potato complete-matter nourishing element and medicinal health composition.
The present invention is achieved in that a kind of maltose sweet potato soft sweets, and its batching is: 5 kilograms, sweet potato mud, 3 kilograms of maltose, 2.5 kilograms, water, and 1.3 kilograms of edible gelatins, 2 grams of potassium sorbates, citrate is determined use amount according to pH value adjustment.
Technological process of the present invention is as follows: select materials--cleans that----boiling--levigately--boils that--dish--cooling--cut certainly--that falls dries to peeling slitting.
Combined process flow process of the present invention is described in further detail.
1, select materials: the dead leaf phase after autumn chosen plant then fiber exquisiteness, sweet potato that content of starch is high, reject damage by worms, rotten eye.
2, with cleaning equipment or artificial with scrubbing clean epidermis dirt.
3, peeling slitting: with the scraper coarse crust of shooting off, be cut into bar or the fourth of 15-20 ㎜, be invested in the salt solution that fills 2% and protect look.
4, boiling: the sweet potato fourth in leaching salt solution, to put into pot and add cold water, amount of water is advisable with water energy submergence sweet potato fourth, or well-done to sweet potato fourth with steam.Pinch sweet potato fourth with hand, be soft rotten can truce.
5, levigate: the sweet potato fourth cooking to be sent into grinding mill and be ground into sweet potato mud.
6, boil: by above batching; 2.5 kg of water, 3 kilograms of maltose are put into jacketed pan and heated; add again 5 kilograms of sweet potato mud; adjust pH value to 3 with citric acid simultaneously; concentrate while boiling 107 ℃ and in malt syrup, add 2 Keshan potassium sorbates and the gelatin by 50 ℃ of water-solubleization again, then boil truce in 3-5 minute.
7, fall to coil: when the maltose after boiling is cooled to 60 ℃, pour in dish or mould.
8, cooling: dish tool to be placed on to dry place, naturally coolingly to allow it solidify.
9, cut certainly: sugar is cut into long 18 millimeters with stainless steel knife, block or other shapes of wide 10 millimeters, glue and roll on one deck white granulated sugar, make its adhesion.
10, dry: sugar is placed on to the 20-24 hour that dries in the air of the dry place of health, or packing after drying.
The soft sweets sheet coffee color of making, softness is vivid, sweet potato taste is aromatic, long times of aftertaste.
Claims (5)
1. the processing method of maltose sweet potato soft sweets, it is characterized in that: take fresh and tender sweet potato and maltose as primary raw material, be equipped with, water, edible gelatin etc., raw material through cleaning, peeling, slitting, boiling, levigate, boil, fall dish, cooling, stripping and slicing, the technique such as dry and be made.
2. the processing method of a kind of maltose sweet potato soft sweets according to claim 1, is characterized in that: preparing burden is: 5～8 kilograms, sweet potato mud, 3～5 kilograms of maltose, 2～5 kilograms, water, 1～3 kilogram of edible gelatin, 1～5 gram of potassium sorbate, citrate is determined use amount according to adjusting pH value.
3. the processing method of a kind of maltose sweet potato soft sweets according to claim 1, is characterized in that: sweet potato mud forms by size degradation is levigate after ripe so that sweet potato boiling is soft.
4. the processing method of a kind of maltose sweet potato soft sweets according to claim 2, is characterized in that: sweet potato mud boils in process, and gelatin, before sugar cook, is put into container and added the cold water of 2 times at 50 ℃ of water, it to be dissolved.
5. the processing method of a kind of maltose sweet potato soft sweets according to claim 2, is characterized in that: in sweet potato malt syrup, adding potassium sorbate and edible gelatin should carry out being adjusted to citric acid after PH is 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210463476.XA CN103815105A (en) | 2012-11-17 | 2012-11-17 | Manufacturing method of maltose-containing sweet potato fudge |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210463476.XA CN103815105A (en) | 2012-11-17 | 2012-11-17 | Manufacturing method of maltose-containing sweet potato fudge |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103815105A true CN103815105A (en) | 2014-05-28 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210463476.XA Pending CN103815105A (en) | 2012-11-17 | 2012-11-17 | Manufacturing method of maltose-containing sweet potato fudge |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103815105A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381572A (en) * | 2014-11-25 | 2015-03-04 | 彭超昀莉 | Processing method of apple-flavor soft sweets containing water chestnuts |
| CN105994891A (en) * | 2016-05-24 | 2016-10-12 | 李桦 | Taro fragrant high-calcium soft sweet and preparation method thereof |
-
2012
- 2012-11-17 CN CN201210463476.XA patent/CN103815105A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381572A (en) * | 2014-11-25 | 2015-03-04 | 彭超昀莉 | Processing method of apple-flavor soft sweets containing water chestnuts |
| CN105994891A (en) * | 2016-05-24 | 2016-10-12 | 李桦 | Taro fragrant high-calcium soft sweet and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140528 |