CN105011061A - Preparation method for purple potato puffed food - Google Patents
Preparation method for purple potato puffed food Download PDFInfo
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- CN105011061A CN105011061A CN201410181832.8A CN201410181832A CN105011061A CN 105011061 A CN105011061 A CN 105011061A CN 201410181832 A CN201410181832 A CN 201410181832A CN 105011061 A CN105011061 A CN 105011061A
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Abstract
A preparation method for purple potato puffed food includes the step that a base material, salt and a composite additive are mixed evenly, humidified by adding water, extruded and puffed to obtain the puffed food. The base material is composed of 10-40% of whole purple potato flour and 60-90% of wheat flour by weight, the adding quantity of the salt is 7-9% of the weight of the base material, the adding quantity of the composite additive is 1.1-1.3% of the weight of the base material, and the water content of the materials is 10-12% after the materials are humidified by adding the water. In the process of preparing the whole purple potato flour, while crushed into potato particles, purple potatoes are sprayed with a color-protecting solution formed by mixing citric acid and disodium hydrogen phosphate; the potato particles obtained after crushing are fast immersed in the color-protecting solution, spun dry at the rotating speed of 3000-4500 r/min in a centrifugal mode, and blown dry at the temperature of 30 DEG C-45 DEG C until the water content of the potato particles is 8-9%, and finally the potato particles and tea polyphenol are mixed, crushed and screened to obtain the purple potato puffed food. The purple potato puffed food has natural color and luster, and the nutrition and health care value of the purple potato puffed food is improved as the purple potato flour and the tea polyphenol are added.
Description
Technical field
The present invention relates to a kind of sweet potato dilated food, particularly a kind of purple potato dilated food preparation method.
Background technology
Extruding and puffing technology is 20th century one of with fastest developing speed, most widely used food processing new and high technologies, have production efficiency high, pollute the features such as low, be widely used in the expanded research of grain based on starch, there is sterilization, the bad factor of passivation, impel starch gelatinization, effect of protein utilization can be improved.Dilated food unique flavor, has become a kind of leisure food be loved by the people.
Purple potato, mountain, original name river is purple, has another name called sweet potato, purple sweet potato, belongs to Convolvulaceae annual herb plant.The purplish red nearly black of purple potato skin, meat is that purple is extremely dark purple, bright in colour, so gain the name.Purple potato is not only rich in natural anthocyanidin abundant zinc, iron, copper, manganese, calcium, selenium and other trace elements, and containing dietary fiber, there is the characteristic of extremely strong removing interior free yl, there is preventing hypertension, improve liver function, reduce gene mutation, suppress the generation luring cancer thing, improve the health-care effects such as eyesight.Purple potato not only can be eaten, and can also be processed into the leisure food of attractive in appearance, nutrition, health care.Advocating food element, food open country, eating black today, the development prospect of purple potato is boundless.
Purple potato is class improved seeds newly developed in recent years, for the exploitation of purple potato mainly concentrate at present purple potato eat raw, extract anthocyanidin, process full powder after make convenient, freezing, the conditioning foods such as purple sweet potato vermicelli, purple potato noodle, purple potato rice cake, purple sweetpotato dried meat, purple potato ice cream, purple potato red bean jelly, freezing Hash Browns again, to the exploitation of purple potato leisure food, not only can improve the surcharge of sweet potato, also promote the economic development in sweet potato plantation area.
At present, Chinese scholars is extracted about the pigment of purple potato, is identified and study more in physicochemical property.Purple potato Land use systems is edible to high-quality from coarse food grain, feed grain, extract (multipurpose) directions such as starch, dried sweet potato processing and cauline leaf dish use changes, and wherein eats potato with purple high-quality and to utilize and the exploitation of purple dried sweet potato series converted products develops rapid.Although purple potato has various exploitability, the report of purple potato deep processing aspect is still little.About the report of purple potato extrusion and puffing food, so far there are no.Therefore, carry out the research of purple potato screening varieties, evaluation of nutrition and exploitation, to meeting, current sweet potato Production requirement is significant.
Summary of the invention
Technical problem to be solved by this invention is, low for potato Edible qualified purple in prior art, market there is no the deficiency of purple potato dilated food, a kind of purple potato dilated food preparation method is provided, it can make full use of purple potato and carry out dilated food processing, an approach can be provided for the deep processing and utilization of purple sweetpotato, improve the economic value added of agricultural product, impel the sustainable development of plantation, processing, sale.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of purple potato dilated food preparation method, and base-material, salt and compound additive mix by it, and after the damping that adds water, extrusion forms; Wherein, base-material is made up of purple potato full powder 10-40% and wheat flour 60-90% by weight percentage, the addition of salt is the 7%-9% of base-material weight, and the addition of compound additive is the 1.1-1.3% of base-material weight, and the material moisture after the damping that adds water is 10%-12%; It is characterized in that,
The above-mentioned full powder of purple potato mentioned obtains like this: first purple potato is broken into potato grain, while fragmentation, the look solution that protects that spraying citric acid and sodium hydrogen phosphate are mixed to form carries out protecting look, wherein the mass percent concentration of citric acid is 0.5%, and the mass percent concentration of sodium hydrogen phosphate is 0.05%; Potato grain after fragmentation immerses rapidly and above-mentionedly protects 10-20min in look solution, brown stain is there is to prevent the purple potato surface after peeling and stripping and slicing, again with the rotating speed centrifuge dripping of 3000-4500r/min, then dry in the air blast of 30-45 degree, until moisture is 8-9% in potato grain, the Tea Polyphenols being finally 0.05% by potato grain and mass percent concentration mixes rear pulverizing, crosses 80 mesh sieves and get final product.
The above-mentioned compound additive mentioned is by acesulfame potassium (sweetener), monosodium glutamate (freshener), baking powder (mixed looser), glycerin monostearate (emulsifying agent), dehydro sodium acetate (anticorrisive agent) and ditert-butylhydro quinone (antioxidant) composition, the addition of each component is according to food additives standard GB/T 2760, to be no more than maximum addition, (namely the maximum use amount of acesulfame potassium is for 0.3g/kg, baking powder use amount is 8-20g/kg, the maximum use amount of dehydro sodium acetate is 0.5g/kg, the maximum use amount of ditert-butylhydro quinone is 0.2g/kg, all with base-material weight for benchmark, monosodium glutamate and glycerin monostearate measure interpolation as required) be as the criterion, as long as the addition of the compound additive of any combination within the scope of this maximum addition is the 1.1-1.3% of base-material weight.
Product of the present invention, after extrusion, can add flavor enhancement and edible oil carries out seasoning.This flavor enhancement can be thin green pepper powder and cumin powder, also can be the flavouring that other those skilled in the art can expect.Product of the present invention adopts single screw squeezing expansion machine to carry out extrusion, and screw speed is 350-450r/min.
Time prepared by the purple potato of the present invention full powder, purple potato is broken into the potato grain of 5-10mm size.
Be also noted that in addition, be uniformly mixed the time after adding water unsuitable long, control at 30s ~ 1min, mixing time is long, can cause starch slaking.Semi-finished product palpus spice seasoning in time after extrusion cuts off, in order to avoid moisture loss, cooling causes product difficulty really up to the mark to be chewed, and affects mouthfeel.
Compared with prior art, the beneficial effect that the present invention has is: the present invention is by being processed into the full powder of purple potato by new light violet potato, the look solution that protects particularly adopting citric acid and sodium hydrogen phosphate to be mixed to form in the full powder preparation process of purple potato carries out protecting look, and Tea Polyphenols is added in the full powder of purple potato, again with the full powder of purple potato so obtained and wheat flour for raw material, develop purple potato extrusion and puffing food, gained extrusion and puffing food not only natural in color, sweet potato gives off a strong fragrance, institutional framework is fine and smooth, crisp brittleness is good, flavour is soft, clean taste, obviously there is purple potato and wheat-flavour, and be rich in nutriment, useful to health.Development and production of the present invention, provide not only a kind of new instant, mouthfeel is unique, healthy nutritive value is high functional health leisure food, also for the deep processing and utilization of purple sweetpotato provides an approach, improve the economic value added of agricultural product, impel the sustainable development of plantation, processing, sale, widen the field of comprehensive utilization of purple potato, wide market.
Detailed description of the invention
Embodiment 1:
Prepared by A, the full powder of purple potato: the potato grain first purple potato being broken into 5-10mm size, while fragmentation, the look solution that protects that spraying citric acid and sodium hydrogen phosphate are mixed to form carries out protecting look, wherein the mass percent concentration of citric acid is 0.5%, and the mass percent concentration of sodium hydrogen phosphate is 0.05%; Potato grain after fragmentation immerses rapidly and above-mentionedly protects 15min in look solution, brown stain is there is to prevent the purple potato surface after peeling and stripping and slicing, again with the rotating speed centrifuge dripping of 4000r/min, then dry in 38 degree of air blast, until moisture is 8.5% in potato grain, the Tea Polyphenols being finally 0.05% by potato grain and mass percent concentration mixes rear pulverizing, crosses the 80 mesh sieves i.e. obtained full powder of purple potato;
B, beat powder: get to mix and make base-material, then add and make obtained formulation material
C, extrusion: formulation material is sent into extrusion in single screw squeezing expansion machine (screw speed is 350r/min), and cut into semi-finished product.
D, spice seasoning: will thin green pepper powder, cumin powder and edible oil be added in semi-finished product and get final product.Thin green pepper powder, the cumin powder of seasoning through certain sterilization processing, must control the amount of its microorganism, thus ensure that the microbiological indicator of product is up to standard.
Embodiment 2:
Embodiment 2 is roughly the same with embodiment 1, just add the purple full powder of potato of 20kg and 80kg wheat flour, 1.1kg compound additive (acesulfame potassium 20g, monosodium glutamate 0g, baking powder 83, glycerin monostearate 12, dehydro sodium acetate 20g and ditert-butylhydro quinone 10g), salt 8kg, after the damping that adds water, material moisture is 11%.
Embodiment 3:
Embodiment 3 is roughly the same with embodiment 1, just add the purple full powder of potato of 30kg and 70kg wheat flour, 1.3kg compound additive (acesulfame potassium 15g, monosodium glutamate, baking powder, glycerin monostearate 6, dehydro sodium acetate 30g and ditert-butylhydro quinone 15g), salt 9kg, after the damping that adds water, material moisture is 12kg.
Subjective appreciation method is adopted to the dilated food obtained by embodiment 1-, from local flavor, color and luster, mouthfeel, tissue morphology four aspect, and by local flavor (20%), color and luster (20%), mouthfeel (30%), tissue morphology (30%), each sweet potato Extrusion Products is marked, each experiment total score 100 points.Test, by 10 experimenters, evaluation marking is carried out to its mouthfeel, get the final score of average mark as each experiment of 10 people, every mark is added and is product sensory scoring (see table 1).
Table 1 sensory evaluation standard scale
Each embodiment experimental result is as follows:
Table 2 experimental result table
Note: puffed degree scoring is according to relative score method, and namely most the superior gets a mark of 100, and all the other are score by comparison.
Comprehensive grading respectively accounts for weight calculation by puffed degree and aesthetic quality's scoring and obtains.
With reference to standards of grading and each embodiment score and obtained experimental data known: the different ratio of the full powder of purple potato and wheat flour has larger impact to the color and luster of product, tissue morphology, mouthfeel and local flavor.Consider from aspects such as color and luster, tissue morphology, mouthfeel, local flavor puffed degree, determine that the full powder of purple potato and wheat flour best in quality proportioning are: the full powder of 20% purple potato: 80% wheat flour.
In addition, the experiment proved that, product color nature of the present invention, presents the purple of uniformity; Have sweet potato fragrance, sweet taste is moderate, free from extraneous odour; Free from admixture tissue, and organize flexible, anthocyanin reaches 4.74-5.5mg/100g.And, product microbiological indicator testing result of the present invention: total plate count≤1.5 × 10
3cfu/g, coliform≤0MPN/100g, pathogenic bacteria (salmonella, Shigella, staphylococcus aureus) do not detect.
Claims (6)
1. a purple potato dilated food preparation method, base-material, salt and compound additive mix by it, and after the damping that adds water, extrusion forms; Wherein, base-material is made up of purple potato full powder 10-40% and wheat flour 60-90% by weight percentage, the addition of salt is the 7%-9% of base-material weight, and the addition of compound additive is the 1.1-1.3% of base-material weight, and the material moisture after the damping that adds water is 10%-12%; It is characterized in that,
The above-mentioned full powder of purple potato mentioned obtains like this: first purple potato is broken into potato grain, while fragmentation, the look solution that protects that spraying citric acid and sodium hydrogen phosphate are mixed to form carries out protecting look, wherein the mass percent concentration of citric acid is 0.5%, and the mass percent concentration of sodium hydrogen phosphate is 0.05%; Potato grain after fragmentation immerses rapidly and above-mentionedly protects 10-20min in look solution, brown stain is there is to prevent the purple potato surface after peeling and stripping and slicing, again with the rotating speed centrifuge dripping of 3000-4500r/min, then dry in the air blast of 30-45 degree, until moisture is 8-9% in potato grain, the Tea Polyphenols being finally 0.05% by potato grain and mass percent concentration mixes rear pulverizing, crosses 80 mesh sieves and get final product.
2. one according to claim 1 purple potato dilated food preparation method, is characterized in that, this compound additive is made up of acesulfame potassium, monosodium glutamate, baking powder, glycerin monostearate, dehydro sodium acetate and ditert-butylhydro quinone.
3. one according to claim 1 purple potato dilated food preparation method, is characterized in that, after extrusion, adds flavor enhancement and edible oil.
4. one according to claim 3 purple potato dilated food preparation method, is characterized in that, this flavor enhancement is thin green pepper powder and cumin powder.
5. one according to claim 1 purple potato dilated food preparation method, is characterized in that, during extrusion, screw speed is 350-450r/min.
6. one according to claim 1 purple potato dilated food preparation method, is characterized in that, time prepared by purple potato full powder, purple potato is broken into the potato grain of 5-10mm size.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410181832.8A CN105011061A (en) | 2014-04-30 | 2014-04-30 | Preparation method for purple potato puffed food |
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| CN201410181832.8A CN105011061A (en) | 2014-04-30 | 2014-04-30 | Preparation method for purple potato puffed food |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111194869A (en) * | 2018-11-19 | 2020-05-26 | 内蒙古伊利实业集团股份有限公司 | Food with rose color |
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| CN103082289A (en) * | 2013-02-05 | 2013-05-08 | 陕西理工学院 | Puffed purple sweet potato and black rice food preparation method |
| CN103349223A (en) * | 2013-07-01 | 2013-10-16 | 天津科技大学 | Composite nutrition rice rich in vitamins and processing method thereof |
| CN103393008A (en) * | 2013-07-01 | 2013-11-20 | 天津北融米业有限公司 | Nutrition-equalized purple crystal composite rice and preparation method thereof |
| CN103445237A (en) * | 2013-09-13 | 2013-12-18 | 武汉工程大学 | Production method for Chinese chestnut full nutrition powder puffed food |
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- 2014-04-30 CN CN201410181832.8A patent/CN105011061A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082289A (en) * | 2013-02-05 | 2013-05-08 | 陕西理工学院 | Puffed purple sweet potato and black rice food preparation method |
| CN103349223A (en) * | 2013-07-01 | 2013-10-16 | 天津科技大学 | Composite nutrition rice rich in vitamins and processing method thereof |
| CN103393008A (en) * | 2013-07-01 | 2013-11-20 | 天津北融米业有限公司 | Nutrition-equalized purple crystal composite rice and preparation method thereof |
| CN103445237A (en) * | 2013-09-13 | 2013-12-18 | 武汉工程大学 | Production method for Chinese chestnut full nutrition powder puffed food |
Non-Patent Citations (2)
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| 刘建平等: "《中小型企业蔬菜加工实用技术》", 31 January 2010, 中国农业出版社 * |
| 章银良: "《休闲食品加工技术与配方》", 30 September 2011, 中国纺织出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111194869A (en) * | 2018-11-19 | 2020-05-26 | 内蒙古伊利实业集团股份有限公司 | Food with rose color |
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Application publication date: 20151104 |