CN105285800A - Jam and cheese baked sweet potato processing technology - Google Patents
Jam and cheese baked sweet potato processing technology Download PDFInfo
- Publication number
- CN105285800A CN105285800A CN201510548150.0A CN201510548150A CN105285800A CN 105285800 A CN105285800 A CN 105285800A CN 201510548150 A CN201510548150 A CN 201510548150A CN 105285800 A CN105285800 A CN 105285800A
- Authority
- CN
- China
- Prior art keywords
- jam
- ipomoea batatas
- processing technology
- baked
- baking
- 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 33
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 33
- 238000005516 engineering process Methods 0.000 title claims abstract description 12
- 235000013351 cheese Nutrition 0.000 title abstract 3
- 235000013336 milk Nutrition 0.000 claims abstract description 6
- 239000008267 milk Substances 0.000 claims abstract description 6
- 210000004080 milk Anatomy 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 238000002203 pretreatment Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 3
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 3
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 3
- 235000021014 blueberries Nutrition 0.000 claims description 3
- 238000003754 machining Methods 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 208000002599 Smear Layer Diseases 0.000 claims description 2
- 238000007493 shaping process Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract 1
- 206010010774 Constipation Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 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
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 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
- 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
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000035568 catharsis Effects 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
- 230000000694 effects Effects 0.000 description 1
- 235000019197 fats 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
- 230000002650 habitual effect Effects 0.000 description 1
- 235000013402 health food Nutrition 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
- 150000002632 lipids Chemical class 0.000 description 1
- 235000004213 low-fat Nutrition 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
- 235000009566 rice Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 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
- 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 present invention discloses a jam and cheese baked sweet potato processing technology and belongs to the field of food processing. The jam and cheese baked sweet potatoes are produced by the five steps of pretreating, steaming to be well-done, paste making and stirring, forming, and baking. Firstly, fruit jams are added to enable the taste to be richer; and secondly, fresh milk is added to make up the drawbacks that the protein content in the sweet potatoes is relative low, and enables the nutrition to be more balanced.
Description
Technical field
The present invention relates to food processing field, particularly the processing technology of the baked Ipomoea batatas of a kind of jam Nai Lao.
Background technology
Ipomoea batatas contains abundant dietary fiber, carrotene, vitamin A, B, C, E and potassium, iron, copper, selenium, calcium etc. more than 10 plants trace element and linoleic acid etc., and nutritive value is very high, is called by nutritionists the health food that nutrition is the most balanced.These substances keep blood vessel elasticity, very effective to control senility habitual constipation.Every 100g fresh sweet potatoes is only fatty containing 0.2g, produces 99kcal, and being probably rice 1/3, is good low fat, low calorie food, can effectively stop carbohydrate to become fat again simultaneously, is conducive to fat-reducing, fitness.Ipomoea batatas contains a large amount of dietary fiber, cannot digestedly absorb in enteron aisle, can stimulate enteron aisle, and strengthen and wriggle, catharsis and toxin expelling, especially has good curative effect to atonic constipation.
The weak point of Ipomoea batatas be lack protein and lipid, and taste is single, and Long-Time Service easily engenders a repugnance sense.
In conjunction with the problems referred to above, need a kind of balanced in nutrition and Ipomoea batatas goods of instant of development badly.
Summary of the invention
Technical problem to be solved by this invention is to provide the processing technology of the baked Ipomoea batatas of a kind of jam Nai Lao.
The concrete technical scheme of the present invention is as follows:
The processing technology of the baked Ipomoea batatas of described a kind of jam Nai Lao comprises pretreatment, cook, become mud to stir, shaping, cure five steps.Concrete machining process is as follows:
(1) pre-treatment step:
Cleaned in rinse bath by Ipomoea batatas, rear peeling, stripping and slicing are for subsequent use.
(2) step is cooked:
Ipomoea batatas stripping and slicing pre-treatment step made is sent into steam box and is cooked.
Preferably, steam box temperature is controlled in heating process within the scope of 102-105 DEG C.
(3) mud whipping step is become:
The Ipomoea batatas 30kg cooked, the fresh milk 3kg that step (2) are made, sucrose 1kg drop in homogenizer.Open homogenizer and stir 10min.。
(4) forming step:
By the sweet potato mash press-in die that step (3) is stirred, and abrasive surface is scabbled.Again the dough sheet in mould is knocked out, be now called green compact, green compact are placed on baking box pallet for subsequent use.
(5) baking step
To be well placed green surface to smear layer of jam and be placed in baking box, setting oven temperature 150-200 DEG C, baking 10-15min, can generate the baked Ipomoea batatas of product jam Nai Lao.Close oven heat system, take out after product is cooled naturally.
Preferably, described in step (5), jam is blueberry jam.
Preferably, described in step (5), oven temperature is 150 DEG C.
Beneficial effect:
The processing technology of the baked Ipomoea batatas of a kind of jam Nai Lao disclosed by the invention, has following beneficial effect: first, adds fruit sauce, make taste abundanter; Secondly, add the shortcoming of low percentages of protein in fresh milk quasi-complement Ipomoea batatas, make nutrition more balanced.
Detailed description of the invention
Be further described the specific embodiment of the present invention below in conjunction with embodiment, following examples only for technical scheme of the present invention is clearly described, and can not limit the scope of the invention with this.
Embodiment 1
Concrete machining process is as follows:
(1) pre-treatment step:
Cleaned in rinse bath by Ipomoea batatas, rear peeling, stripping and slicing are for subsequent use.
(2) step is cooked:
Ipomoea batatas stripping and slicing pre-treatment step made is sent into steam box and is cooked.Steam box temperature is controlled at 102 DEG C in heating process.
(3) mud whipping step is become:
The Ipomoea batatas 30kg cooked, the fresh milk 3kg that step (2) are made, sucrose 1kg drop in homogenizer.Open homogenizer and stir 10min.。
(4) forming step:
By the sweet potato mash press-in die that step (3) is stirred, and abrasive surface is scabbled.Again the dough sheet in mould is knocked out, be now called green compact, green compact are placed on baking box pallet for subsequent use.
(5) baking step
To be well placed green surface to smear one deck blueberry jam and be placed in baking box, setting oven temperature 150 DEG C, baking 15min, can generate the baked Ipomoea batatas of product jam Nai Lao.Close oven heat system, take out after product is cooled naturally.
The above is only preferred embodiments of the present invention; it should be pointed out that for those skilled in the art, under the prerequisite not departing from the technology of the present invention principle; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (3)
1. a processing technology for the baked Ipomoea batatas of jam milk junket, is characterized in that, comprise pretreatment, cook, become mud stir, shaping, cure, concrete machining process is as follows:
(1) pre-treatment step:
Cleaned in rinse bath by Ipomoea batatas, rear peeling, stripping and slicing are for subsequent use.
(2) step is cooked:
Ipomoea batatas stripping and slicing pre-treatment step made is sent into steam box and is cooked.
Preferably, steam box temperature is controlled in heating process within the scope of 102-105 DEG C.
(3) mud whipping step is become:
The Ipomoea batatas 30kg cooked, the fresh milk 3kg that step (2) are made, sucrose 1kg drop in homogenizer.Open homogenizer and stir 10min.。
(4) forming step:
By the sweet potato mash press-in die that step (3) is stirred, and abrasive surface is scabbled.Again the dough sheet in mould is knocked out, be now called green compact, green compact are placed on baking box pallet for subsequent use.
(5) baking step
To be well placed green surface to smear layer of jam and be placed in baking box, setting oven temperature 150-200 DEG C, baking 10-15min, can generate the baked Ipomoea batatas of product jam Nai Lao.Close oven heat system, take out after product is cooled naturally.
2. the processing technology of the baked Ipomoea batatas of a kind of jam Nai Lao as claimed in claim 1, is characterized in that, controls steam box temperature in step (2) heating process within the scope of 102-105 DEG C.
3. the processing technology of the baked Ipomoea batatas of a kind of jam Nai Lao as claimed in claim 1, is characterized in that, described in step (5), jam is blueberry jam.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510548150.0A CN105285800A (en) | 2015-08-28 | 2015-08-28 | Jam and cheese baked sweet potato processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510548150.0A CN105285800A (en) | 2015-08-28 | 2015-08-28 | Jam and cheese baked sweet potato processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105285800A true CN105285800A (en) | 2016-02-03 |
Family
ID=55184312
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510548150.0A Pending CN105285800A (en) | 2015-08-28 | 2015-08-28 | Jam and cheese baked sweet potato processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105285800A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262151A (en) * | 2016-08-25 | 2017-01-04 | 湖南非你魔薯食品有限公司 | The manufacture method of quick-freezing Ipomoea batatas Lam. |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304607A (en) * | 2014-10-09 | 2015-01-28 | 哈尔滨艾克尔食品科技有限公司 | Making method of milk and sweet potato dessert |
| CN104719796A (en) * | 2013-12-24 | 2015-06-24 | 赵焕杰 | Baked milky fragrance sweet potato and preparing method thereof |
-
2015
- 2015-08-28 CN CN201510548150.0A patent/CN105285800A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719796A (en) * | 2013-12-24 | 2015-06-24 | 赵焕杰 | Baked milky fragrance sweet potato and preparing method thereof |
| CN104304607A (en) * | 2014-10-09 | 2015-01-28 | 哈尔滨艾克尔食品科技有限公司 | Making method of milk and sweet potato dessert |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262151A (en) * | 2016-08-25 | 2017-01-04 | 湖南非你魔薯食品有限公司 | The manufacture method of quick-freezing Ipomoea batatas Lam. |
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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 | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160203 |