CN105104481A - Purple sweet potato cake and making method thereof - Google Patents
Purple sweet potato cake and making method thereof Download PDFInfo
- Publication number
- CN105104481A CN105104481A CN201510423908.8A CN201510423908A CN105104481A CN 105104481 A CN105104481 A CN 105104481A CN 201510423908 A CN201510423908 A CN 201510423908A CN 105104481 A CN105104481 A CN 105104481A
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- Prior art keywords
- purple
- sweet potato
- parts
- hash browns
- preparation
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a purple sweet potato cake and a making method thereof. The purple sweet potato cake is made by the following components in parts by weight: 30-50 parts of purple sweet potato powder, 10-20 parts of cassava powder, 5-10 parts of flour, 1-3 parts of baking soda, 2-5 parts of peanut oil, 1-2 parts of sesame oil, 0.5-1 part of monosodium glutamate and 1-3 parts of table salt. The purple sweet potato cake is sweet and delicious, has a special taste, is neither salty nor pale and is proper and mellow in taste so as to be popular in numerous people.
Description
Technical field
The present invention relates to the manufacture craft of wheaten food, particularly relate to a kind of preparation method of purple Hash Browns.
Background technology
Purple potato, have another name called black potato, Classification system is Solanumtuberdsm, and potato meat is that purple is to darkviolet; Purple potato contain rich in protein, anthocyanidin, 18 kinds easily by more than 10 kind of natural minerals prime elements such as the amino acid of human consumption and absorption, vitamin A, 8 kinds of vitamins such as B, C and phosphorus, iron, selenium, wherein iron and Se content enrich.Anthocyanidin has preventive and therapeutic effect to 100 various diseases, is described as the seventh-largest required nutriment after water, protein, fat, carbohydrate, vitamin, mineral matter; Anthocyanidin be current scientific circles find disease preventing and treating, safeguard human health the most directly, the most effective, safest free radical scavenger, the ability of its scavenging free radicals is ascorbic 20 times, 50 times of vitamin E.And iron and selenium are human body antifatigue, anti-ageing, the essential elements of enriching blood, particularly selenium is called as anticancer king, easily be absorbed by the body, can stay in serum, repair cardiac muscle, strengthen immunity of organisms, know interior free yl, the synthesis of DNA and the division of cancer cell and growth in inhibition cancer cell, cancer such as prevention cancer of the stomach, liver cancer etc. occurs.Purple potato is rich in cellulose, can increase faecal volume, promotes enterogastric peristalsis, the mucus, pneumatosis and the putrefaction that are detained in cleaning enteric cavity, and the noxious material in defecate and material for cancer, keep free movement of the bowels, improve digestive tract environment, prevent the generation of enterogastric diseases.
Purple Hash Browns is one of favorite food of people, but the purple Hash Browns price that existing commercially pastry shop is bought is more expensive, and taste is single, is not suitable for general household consumption; And the purple Hash Browns of existing making is required that cost of material is high, complex process, common people do not grasp, and cannot meet the demand of the common people.
Cassava is one of the world three yampi class, extensively cultivates in subtropical and tropical zones.Cassava is the block root of euphorbia plant cassava, tapioca root conically, cylindrical or spindle, meat, is rich in starch.65% of the whole output of cassava for human foods in the world, is the main alimentary crop of tropical wetland low income peasant household.In China South Subtropical Area of China, cassava is the fifth-largest crop being only second to paddy rice, sweet potato, sugarcane and corn, and be distributed widely in South China, the cultivated area in Guangdong and Guangxi is maximum, take second place in Fujian and Taiwan, Yunnan, Guizhou, Sichuan, Hunan, Jiangxi etc. are economized also a small amount of cultivation.It is in crop allocation, Feed Manufacturing, and the aspects such as commercial Application have important function, has become main producing starch and the forage crop of extensively plantation.Tapioca starch is best in quality, can be edible, or industrial making alcohol, fructose, glucose etc.But the equal cyanogentic glycoside in each position of cassava, poisonous, therefore, the pulp of fresh potato must after the process of the Detoxification such as bubble, drying just edible.
At present, the price of purple Hash Browns is more expensive, mainly use the flour price that collocation makes, and the price of tapioca starch is just relatively lower, and, market is not seen yet have using tapioca starch to be prepared into purple Hash Browns in conjunction with purple sweet potato powder.
Summary of the invention
The object of the invention is to for the deficiencies in the prior art, provide a kind ofly to be of high nutritive value, purple Hash Browns that production cost is low and preparation method thereof.
To achieve these goals, present invention employs following technical scheme:
A kind of purple Hash Browns is be that raw material is made by the component of following parts by weight ratio: purple sweet potato powder 30 ~ 50 parts, tapioca starch 10 ~ 20 parts, 5 ~ 10 parts, flour, 1 ~ 3 part, sodium bicarbonate, peanut oil 2 ~ 5 parts, 1 ~ 2 part, sesame oil, monosodium glutamate 0.5 ~ 1 part, salt 1 ~ 3 part.
The method preparing above-mentioned purple Hash Browns comprises the following steps successively:
(1) preparation of purple sweet potato powder: after purple potato section, drying, pulverizing, cross 60 ~ 100 objects sieves, namely obtain purple sweet potato powder finished product;
(2) preparation of tapioca starch:
1. cut into slices after tapioca root being removed crust, and cassava slice is put into clear water immersion 3 ~ 10 hours;
2. pull cassava slice out to put into boiling water and precook 10 ~ 20 minutes, then use steamed 30 ~ 40 minutes, to cassava slice uniformly softening;
3. the soft cassava slice of steaming is put into clear water again to soak 1 ~ 2 hour, after taking out drying, pulverizing, cross 60 ~ 100 object sieves, obtain tapioca starch finished product;
(3) preparation of purple Hash Browns dough: by purple sweet potato powder, tapioca starch, flour, sodium bicarbonate mixing, add warm water stirring, kneading is extremely agglomerating, then add peanut oil, sesame oil, monosodium glutamate, salt, continue stirring, kneading is evenly agglomerating;
(4) above-mentioned purple Hash Browns dough kneading is become patty, then put into food steamer, steam 5 ~ 10 minutes; Put into baking box baking again 0.5 ~ 1 hour, taking out, is namely purple Hash Browns finished product.
Further illustrate as of the present invention, above-described warm water is the warm water of 20 ~ 30 DEG C.
Further illustrate as of the present invention, the baking temperature of above-described baking box is arranged on 50 ~ 70 DEG C.
Advantage of the present invention:
1. simple, be easy to promote, can factory prepare in a large number, also can prepare in a small amount in family.
2. be of high nutritive value, production cost is low, except purple sweet potato powder is main material, selected tapioca starch as the second main material, then be equipped with a small amount of flour, and the cost performance of tapioca starch is high, under the prerequisite ensureing purple Hash Browns mouthfeel, nutrition, reduces production cost; In addition, the situation of selling well of purple Hash Browns, also accelerates the sale of tapioca starch, adds the market of tapioca starch, promotes the development of the secondary industry of tapioca starch, improves the income at the plantation family of plantation tapioca starch.
3. the purple Hash Browns obtained by the present invention is fragrant and sweet good to eat, delicious unique, not salty not light, soft applicable, dark liking by numerous people.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described.
Embodiment 1:
A kind of purple Hash Browns is that raw material is made: purple sweet potato powder 300g by following component, tapioca starch 100g, flour 50g, sodium bicarbonate 10g, peanut oil 20g, sesame oil 10g, monosodium glutamate 5g, salt 10g;
Preparation method comprises the following steps successively:
(1) preparation of purple sweet potato powder: after purple potato section, drying, pulverizing, cross 60 objects sieves, namely obtain purple sweet potato powder finished product;
(2) preparation of tapioca starch:
1. cut into slices after tapioca root being removed crust, and cassava slice is put into clear water immersion 3 hours;
2. pull cassava slice out to put into boiling water and precook 20 minutes, then use steamed 40 minutes, to cassava slice uniformly softening;
3. the soft cassava slice of steaming is put into clear water again to soak 2 hours, after taking out drying, pulverizing, cross 60 object sieves, obtain tapioca starch finished product;
(3) preparation of purple Hash Browns dough: by purple sweet potato powder, tapioca starch, flour, sodium bicarbonate mixing, adds 20 DEG C of warm water stirrings, kneadings and to agglomerating, then adds peanut oil, sesame oil, monosodium glutamate, salt, continue stirring, kneading is evenly agglomerating;
(4) above-mentioned purple Hash Browns dough kneading is become patty, then put into food steamer, steam 5 minutes; Put into baking box again, baking temperature is set to 70 DEG C, baking 0.5 hour, and taking out, is namely purple Hash Browns finished product.
Embodiment 2:
A kind of purple Hash Browns is that raw material is made: purple sweet potato powder 500g by following component, tapioca starch 200g, flour 100g, sodium bicarbonate 30g, peanut oil 50g, sesame oil 20g, monosodium glutamate 10g, salt 30g;
Preparation method comprises the following steps successively:
(1) preparation of purple sweet potato powder: after purple potato section, drying, pulverizing, cross 100 objects sieves, namely obtain purple sweet potato powder finished product;
(2) preparation of tapioca starch:
1. cut into slices after tapioca root being removed crust, and cassava slice is put into clear water immersion 10 hours;
2. pull cassava slice out to put into boiling water and precook 10 minutes, then use steamed 30 minutes, to cassava slice uniformly softening;
3. the soft cassava slice of steaming is put into clear water again to soak 1 hour, after taking out drying, pulverizing, cross 100 object sieves, obtain tapioca starch finished product;
(3) preparation of purple Hash Browns dough: by purple sweet potato powder, tapioca starch, flour, sodium bicarbonate mixing, adds 30 DEG C of warm water stirrings, kneadings and to agglomerating, then adds peanut oil, sesame oil, monosodium glutamate, salt, continue stirring, kneading is evenly agglomerating;
(4) above-mentioned purple Hash Browns dough kneading is become patty, then put into food steamer, steam 10 minutes; Put into baking box again, baking temperature is set to 50 DEG C, baking 1 hour, and taking out, is namely purple Hash Browns finished product.
Embodiment 3:
A kind of purple Hash Browns is that raw material is made: purple sweet potato powder 400g by following component, tapioca starch 150g, flour 80g, sodium bicarbonate 20g, peanut oil 40g, sesame oil 15g, monosodium glutamate 8g, salt 20g;
Preparation method comprises the following steps successively:
(1) preparation of purple sweet potato powder: after purple potato section, drying, pulverizing, cross 80 objects sieves, namely obtain purple sweet potato powder finished product;
(2) preparation of tapioca starch:
1. cut into slices after tapioca root being removed crust, and cassava slice is put into clear water immersion 5 hours;
2. pull cassava slice out to put into boiling water and precook 15 minutes, then use steamed 35 minutes, to cassava slice uniformly softening;
3. the soft cassava slice of steaming is put into clear water again to soak 1.5 hours, after taking out drying, pulverizing, cross 80 object sieves, obtain tapioca starch finished product;
(3) preparation of purple Hash Browns dough: by purple sweet potato powder, tapioca starch, flour, sodium bicarbonate mixing, adds 25 DEG C of warm water stirrings, kneadings and to agglomerating, then adds peanut oil, sesame oil, monosodium glutamate, salt, continue stirring, kneading is evenly agglomerating;
(4) above-mentioned purple Hash Browns dough kneading is become patty, then put into food steamer, steam 8 minutes; Put into baking box again, baking temperature is set to 60 DEG C, baking 45 minutes, and taking out, is namely purple Hash Browns finished product.
The purple Hash Browns that embodiment 1-3 prepares is fragrant and sweet good to eat, delicious unique, not salty not light, soft applicable, dark liking by numerous people.
Claims (4)
1. a purple Hash Browns, is characterized in that: purple Hash Browns is that raw material is made by the component of following parts by weight ratio: purple sweet potato powder 30 ~ 50 parts, tapioca starch 10 ~ 20 parts, 5 ~ 10 parts, flour, 1 ~ 3 part, sodium bicarbonate, peanut oil 2 ~ 5 parts, 1 ~ 2 part, sesame oil, monosodium glutamate 0.5 ~ 1 part, salt 1 ~ 3 part.
2. prepare a method for purple Hash Browns according to claim 1, it is characterized in that: this preparation method comprises the following steps successively:
(1) preparation of purple sweet potato powder: after purple potato section, drying, pulverizing, cross 60 ~ 100 objects sieves, namely obtain purple sweet potato powder finished product;
(2) preparation of tapioca starch:
1. cut into slices after tapioca root being removed crust, and cassava slice is put into clear water immersion 3 ~ 10 hours;
2. pull cassava slice out to put into boiling water and precook 10 ~ 20 minutes, then use steamed 30 ~ 40 minutes, to cassava slice uniformly softening;
3. the soft cassava slice of steaming is put into clear water again to soak 1 ~ 2 hour, after taking out drying, pulverizing, cross 60 ~ 100 object sieves, obtain tapioca starch finished product;
(3) preparation of purple Hash Browns dough: by purple sweet potato powder, tapioca starch, flour, sodium bicarbonate mixing, add warm water stirring, kneading is extremely agglomerating, then add peanut oil, sesame oil, monosodium glutamate, salt, continue stirring, kneading is evenly agglomerating;
(4) above-mentioned purple Hash Browns dough kneading is become patty, then put into food steamer, steam 5 ~ 10 minutes; Put into baking box baking again 0.5 ~ 1 hour, taking out, is namely purple Hash Browns finished product.
3. the method for the purple Hash Browns of preparation according to claim 2, is characterized in that: described warm water is the warm water of 20 ~ 30 DEG C.
4. the method for the purple Hash Browns of preparation according to claim 2, is characterized in that: the baking temperature of described baking box is arranged on 50 ~ 70 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510423908.8A CN105104481A (en) | 2015-07-20 | 2015-07-20 | Purple sweet potato cake and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510423908.8A CN105104481A (en) | 2015-07-20 | 2015-07-20 | Purple sweet potato cake and making method thereof |
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| Publication Number | Publication Date |
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| CN105104481A true CN105104481A (en) | 2015-12-02 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510423908.8A Pending CN105104481A (en) | 2015-07-20 | 2015-07-20 | Purple sweet potato cake and making method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004034814A1 (en) * | 2002-10-18 | 2004-04-29 | Unilever N.V. | Starch-based food products |
| CN103493864A (en) * | 2013-09-18 | 2014-01-08 | 朱红 | Purple potato cookie |
| CN103564024A (en) * | 2013-11-10 | 2014-02-12 | 胡本奎 | Processing method for purple sweet potato biscuits |
| CN103609980A (en) * | 2013-12-17 | 2014-03-05 | 王从红 | Preparation method of purple potato cakes |
| CN104621505A (en) * | 2014-12-11 | 2015-05-20 | 花勇功 | Sweet apple and corn nutrient noodle and preparation method thereof |
-
2015
- 2015-07-20 CN CN201510423908.8A patent/CN105104481A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004034814A1 (en) * | 2002-10-18 | 2004-04-29 | Unilever N.V. | Starch-based food products |
| CN103493864A (en) * | 2013-09-18 | 2014-01-08 | 朱红 | Purple potato cookie |
| CN103564024A (en) * | 2013-11-10 | 2014-02-12 | 胡本奎 | Processing method for purple sweet potato biscuits |
| CN103609980A (en) * | 2013-12-17 | 2014-03-05 | 王从红 | Preparation method of purple potato cakes |
| CN104621505A (en) * | 2014-12-11 | 2015-05-20 | 花勇功 | Sweet apple and corn nutrient noodle and preparation method thereof |
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Application publication date: 20151202 |