CN104055051A - Method for preparing crystal potato by taking sweet potato as main raw material - Google Patents
Method for preparing crystal potato by taking sweet potato as main raw material Download PDFInfo
- Publication number
- CN104055051A CN104055051A CN201310091471.3A CN201310091471A CN104055051A CN 104055051 A CN104055051 A CN 104055051A CN 201310091471 A CN201310091471 A CN 201310091471A CN 104055051 A CN104055051 A CN 104055051A
- Authority
- CN
- China
- Prior art keywords
- pachyrhizus
- slurry
- grams
- potato
- gram
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
Abstract
The invention provides a method for preparing a crystal potato by taking sweet potato as a main raw material, which comprises the following steps: selecting the sweet potato, peeling, cutting, immersing, cleaning, boiling, beating, boiling, controlling the temperature at 106-110 DEG C until the concentration of sweet potato slurry is 75%, cooling to 70 DEG C, then modulating, adding 60g of syrup, 37.5g of white sugar, 12.5g of maltose, 0.5g of salt, 3g of carrageenan, 0.055g of sodium pyrosulfite, 0.015g of disodium ethylene diamine tetraacetate and 0.035g of potassium sorbate in 100g of sweet potato slurry; performing injection molding on the modulated sweet potato slurry; roasting the obtained crystal potato, wherein the roasting temperature is 120-150 DEG C and the roasting time is 30 minutes; and cooling to obtain the finished product. The invention can produce the crystal potato with good taste.
Description
Technical field
The invention belongs to a kind of preparation method of food, especially the preparation method of cake.
Background technology
Pachyrhizus is a lot of at China's another name, has the titles such as sweet potato, Ipomoea batatas, sweet potato, sweet potato, and its formal name used at school is sweet potato, imports the history that China has more than 400 year into, and its output is high, purposes wide, strong adaptability, is the important cereal crops of China, and cultivated area occupies first place in the world.In recent years, along with the development of China's agricultural production, the variation of people's food composition, the rise of food and feed processing industry, having there is variation in the status of pachyrhizus in grain, suddenly becomes the raw material of industry and good forage crop by original coarse food grain.Pachyrhizus contains multiple nutritional components, as starch, carbohydrate, protein, vitamin, cellulose and each seed amino acid etc., it is extraordinary nutraceutical, there is its unique advantage compared with cereal crops, the various vitamin that it contains and amino acid have preventive and therapeutic action to some disease of human body, the generation of anti-cancer even in advance having.In general in pachyrhizus, content of starch accounts for the 15%-26% of fresh weight, and high reaches 30%; Soluble saccharide accounts for 3% left and right, according to chemical examination, sugary 29 grams, 2.3 grams, protein, 0.2 gram, fat, 0.5 gram of crude fibre, 0.9 gram, inorganic salts (wherein 18 milligrams of calcium, 20 milligrams, phosphorus, 0.4 milligram of iron) in every 100 grams of fresh pachyrhizuses, in addition, the vitamin content of pachyrhizus is abundant, be better than other cereal crops, chemical examination shows, every kilogram of fresh pachyrhizus is containing 5 milligrams of 300 milligrams of vitamin Cs, vitaminB10 .4 milligram, niacin.Vitamin B1 and vitamin B2 content are flour 2 times, vitamin E is wheat 9.5 times, cellulose is flour 10 times, vitamin A and ascorbic content are higher, and rice, flour are zero.Meanwhile, rice, face, meat mostly are acidic food, and pachyrhizus is slightly alkalescence, suitably eat and can keep ph balancing in blood.In addition, the contained vitamin of pachyrhizus can stimulate intestines wall, accelerates peristalsis of the digest tract and also absorbs moisture, contributes to defecation, can prevent treating constipation, diabetes, and the diseases such as prevention hemorrhoid and colorectal cancer.
Crystal potato son is also making beating baking-type dried sweet potato, is a kind of novel dried sweet potato, and it is pulled an oar pachyrhizus again after mould molding and toast, special taste, and good springiness, and also style is various due to mould manufacture, is subject to consumers welcomed.
And formula and processing method are the keys that promotes the young mouthfeel of crystal potato.
Summary of the invention
The invention provides a kind of crystal potato son's taking pachyrhizus as main material compounding method, its objective is the crystal potato son who produces features good taste.
The technical solution adopted for the present invention to solve the technical problems is:
The compounding method of crystal potato son taking pachyrhizus as main material, is characterized in that: carry out successively following steps:
A: select pachyrhizus;
B: will be cut into ground sugar-preserved gourd after pachyrhizus peeling;
C: ground sugar-preserved gourd is soaked in clear water;
D: the ground sugar-preserved gourd after soaking is cleaned;
E: the ground sugar-preserved gourd after cleaning is carried out to boiling;
F: the ground sugar-preserved gourd after boiling is pulled an oar and become pachyrhizus slurry;
G: pachyrhizus is starched to infusion, and temperature is controlled at 106 DEG C-110 DEG C, until pachyrhizus slurry concentration is 75%;
G: the pachyrhizus slurry after infusion is cooled to 70 DEG C, then modulates processing; Also after adding auxiliary material and additive in pachyrhizus slurry, stir; Wherein accessory formula is: by weight, in every 100 grams of pachyrhizuses slurry, add 60 grams, syrup, 37.5 grams of white sugar, 12.5 grams of maltose, 0.5 gram of salt, 3 grams of carragheens; Wherein additive formulations is: by weight, in every 100 grams of pachyrhizuses slurry, 0.055 gram of sodium pyrosulfite, 0.015 gram of disodium ethylene diamine tetraacetate, 0.035 gram of potassium sorbate;
H: by the pachyrhizus slurry casting after modulation;
I: the young baking of crystal potato that casting is obtained, 120 DEG C-150 DEG C of baking temperatures, baking time 30 minutes;
J: the crystal potato son after baking is cooled to finished product.
Usefulness of the present invention is:
The present invention processes through rational technique, can obtain the crystal potato son that mouthfeel is better than present finished product.
Detailed description of the invention
The invention provides a kind of crystal potato son's taking pachyrhizus as main material compounding method, carrying out successively following steps is most preferred embodiment of the present invention:
A: select pachyrhizus; Choose the fresh pachyrhizus without scab, insect bite, machinery wound, the water content of pachyrhizus should be more than 78% and the high kind of soluble sugar content, after pachyrhizus results, will stack more than one week at indoor or pachyrhizus cellar for storing things; (other edible pachyrhizuses also can be selected);
B: will be cut into ground sugar-preserved gourd after pachyrhizus peeling; With the cutter ground melon skin or remove pachyrhizus epidermis with fruit and vegetable peeler tool of pruning, the pachyrhizus after peeling is put into immediately the food processing being filled with water and is permitted used vessel, and water floods pachyrhizus; Then with cutter or cutting cutter, the pachyrhizus of peeling is cut into strip, length is 1/2 of pachyrhizus length, and width and thickness are about 1.5-2 centimetre; (also can be processed into sweet potato pieces);
C: ground sugar-preserved gourd is used in the clear water clear water that reaches national drinking public water supply or underground water sanitary standard and soaked, play color-protecting function;
D: by the ground sugar-preserved gourd after soaking, use the clear water that reaches national drinking public water supply or underground water sanitary standard to clean, by clean to the silt on pachyrhizus surface and foreign substance cleaning;
E: the ground sugar-preserved gourd after cleaning is carried out to boiling for the first time; Also the ground sugar-preserved gourd cutting is put into boiling water pot boils or Steam by water bath to 7 maturation after pick up and put into the vessel draining that can leak to not dripping;
F: the ground sugar-preserved gourd after boiling is pulled an oar and become pachyrhizus slurry;
G: pachyrhizus is starched to infusion, and temperature is controlled at 106 DEG C-110 DEG C, until pachyrhizus slurry concentration is 75%;
G: the pachyrhizus slurry after infusion is cooled to 70 DEG C, then modulates processing; Also after adding auxiliary material and additive in pachyrhizus slurry, stir; Wherein accessory formula is: by weight, in every 100 grams of pachyrhizuses slurry, add 60 grams, syrup, 37.5 grams of white sugar, 12.5 grams of maltose, 0.5 gram of salt, 3 grams of carragheens; Wherein additive formulations is: by weight, in every 100 grams of pachyrhizuses slurry, 0.055 gram of sodium pyrosulfite, 0.015 gram of disodium ethylene diamine tetraacetate, 0.035 gram of potassium sorbate;
H: by the pachyrhizus slurry casting after modulation;
I: the young baking of crystal potato that casting is obtained, 120 DEG C-150 DEG C of baking temperatures, baking time 30 minutes;
J: the crystal potato son after baking is cooled to finished product.
Claims (1)
1. the compounding method of the crystal potato son taking pachyrhizus as main material, is characterized in that: carry out successively following steps:
A: select pachyrhizus;
B: will be cut into ground sugar-preserved gourd after pachyrhizus peeling;
C: ground sugar-preserved gourd is soaked in clear water;
D: the ground sugar-preserved gourd after soaking is cleaned;
E: the ground sugar-preserved gourd after cleaning is carried out to boiling;
F: the ground sugar-preserved gourd after boiling is pulled an oar and become pachyrhizus slurry;
G: pachyrhizus is starched to infusion, and temperature is controlled at 106 DEG C-110 DEG C, until pachyrhizus slurry concentration is 75%;
G: the pachyrhizus slurry after infusion is cooled to 70 DEG C, then modulates processing; Also after adding auxiliary material and additive in pachyrhizus slurry, stir; Wherein accessory formula is: by weight, in every 100 grams of pachyrhizuses slurry, add 60 grams, syrup, 37.5 grams of white sugar, 12.5 grams of maltose, 0.5 gram of salt, 3 grams of carragheens; Wherein additive formulations is: by weight, in every 100 grams of pachyrhizuses slurry, 0.055 gram of sodium pyrosulfite, 0.015 gram of disodium ethylene diamine tetraacetate, 0.035 gram of potassium sorbate;
H: by the pachyrhizus slurry casting after modulation;
I: the young baking of crystal potato that casting is obtained, 120 DEG C-150 DEG C of baking temperatures, baking time 30 minutes;
J: the crystal potato son after baking is cooled to finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310091471.3A CN104055051A (en) | 2013-03-21 | 2013-03-21 | Method for preparing crystal potato by taking sweet potato as main raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310091471.3A CN104055051A (en) | 2013-03-21 | 2013-03-21 | Method for preparing crystal potato by taking sweet potato as main raw material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104055051A true CN104055051A (en) | 2014-09-24 |
Family
ID=51543209
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310091471.3A Pending CN104055051A (en) | 2013-03-21 | 2013-03-21 | Method for preparing crystal potato by taking sweet potato as main raw material |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104055051A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105076895A (en) * | 2015-09-28 | 2015-11-25 | 江西华亨宠物食品有限公司 | Pet food containing sweet potatoes and preparation method for pet food |
| CN108782736A (en) * | 2018-05-02 | 2018-11-13 | 大连名创科技有限公司 | A kind of preparation method of dried sweet potato |
| CN111869845A (en) * | 2020-07-08 | 2020-11-03 | 北京富亿农板栗有限公司 | Processing technology of non-fried young sweet potatoes |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1406510A (en) * | 2001-09-02 | 2003-04-02 | 王勇 | Process for making cake with fillings of sweet potato or potato |
| CN102550783A (en) * | 2012-01-17 | 2012-07-11 | 南宁市王氏生物科技有限公司 | Ginger-flavor potato chip, potato-flavor ginger slice sugar and integral processing method thereof |
| CN102599323A (en) * | 2012-03-31 | 2012-07-25 | 黄尚云 | Sweet potato cake and preparation method thereof |
| CN102626209A (en) * | 2012-04-13 | 2012-08-08 | 华南农业大学 | Functional dried sweet photo and preparation method thereof |
| CN102630797A (en) * | 2012-05-17 | 2012-08-15 | 禹州市紫瑞薯制品厂 | Chocolate sweet potato bean food and preparation method thereof |
-
2013
- 2013-03-21 CN CN201310091471.3A patent/CN104055051A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1406510A (en) * | 2001-09-02 | 2003-04-02 | 王勇 | Process for making cake with fillings of sweet potato or potato |
| CN102550783A (en) * | 2012-01-17 | 2012-07-11 | 南宁市王氏生物科技有限公司 | Ginger-flavor potato chip, potato-flavor ginger slice sugar and integral processing method thereof |
| CN102599323A (en) * | 2012-03-31 | 2012-07-25 | 黄尚云 | Sweet potato cake and preparation method thereof |
| CN102626209A (en) * | 2012-04-13 | 2012-08-08 | 华南农业大学 | Functional dried sweet photo and preparation method thereof |
| CN102630797A (en) * | 2012-05-17 | 2012-08-15 | 禹州市紫瑞薯制品厂 | Chocolate sweet potato bean food and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105076895A (en) * | 2015-09-28 | 2015-11-25 | 江西华亨宠物食品有限公司 | Pet food containing sweet potatoes and preparation method for pet food |
| CN108782736A (en) * | 2018-05-02 | 2018-11-13 | 大连名创科技有限公司 | A kind of preparation method of dried sweet potato |
| CN111869845A (en) * | 2020-07-08 | 2020-11-03 | 北京富亿农板栗有限公司 | Processing technology of non-fried young sweet potatoes |
| CN111869845B (en) * | 2020-07-08 | 2021-07-06 | 北京富亿农板栗有限公司 | Processing technology of non-fried young sweet potatoes |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101318023B1 (en) | Flatfist jerky comprising Sasa borealis extract and preparation thereof | |
| CN102550991B (en) | Healthy plum slice and preparation process thereof | |
| KR101912327B1 (en) | Manufacturing method of Fried Chicken using Apple | |
| CN104664400A (en) | Preparation method for moringa oleifera dough | |
| CN103749629A (en) | Health-care sweet potato leaf cake and preparation method thereof | |
| CN101491322B (en) | Processing method of honey dried sweet potato | |
| CN103719759A (en) | Method for producing banana chips | |
| KR102161921B1 (en) | Method for manufacturing corn noodle, and corn noodle manufactured by the same | |
| CN104055051A (en) | Method for preparing crystal potato by taking sweet potato as main raw material | |
| KR101475324B1 (en) | Vinegar made of kiwi fruits and method thereof | |
| CN103960453A (en) | Preserved jackfruit and processing method thereof | |
| CN104621510A (en) | Method for manufacturing fresh cassava crispy chips | |
| CN103960611A (en) | Compound kiwi fruit buccal tablet rich in vitamins C and preparing method | |
| CN103478386A (en) | Processing method of preserved Jerusalem artichoke | |
| CN101283725A (en) | Preparation method of Smallanthus sonchifolius preserved fruit | |
| KR101063973B1 (en) | Manufacturing method of rice cake | |
| CN103349145B (en) | Preparation method of hard candy taking sweet potato as main raw material | |
| CN104068362A (en) | Preparation method for dried sweet potatoes | |
| CN103815440A (en) | Jelly-like canned sea cucumbers and preparation method thereof | |
| KR101974061B1 (en) | Rice Cake having Sausage in Center Portion and Manufacturing Method of thereof | |
| KR102035272B1 (en) | Energy bars and a method of manufacturing the same diet that utilizes the edivle insect | |
| CN106035943A (en) | Processing method of sugar preserved purple sweet potato strips | |
| KR101966924B1 (en) | A white kimchi containing the native grasses fruit and its manufacturing method | |
| KR101667740B1 (en) | Method for producing functional kimchi and kimchi produced thereby | |
| KR101435915B1 (en) | Salted laver comprising Schisandra chinensis seed oil and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140924 |
|
| RJ01 | Rejection of invention patent application after publication |