CN106234502A - A kind of conditioning potato ball and preparation technology thereof - Google Patents
A kind of conditioning potato ball and preparation technology thereof Download PDFInfo
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- CN106234502A CN106234502A CN201610735256.6A CN201610735256A CN106234502A CN 106234502 A CN106234502 A CN 106234502A CN 201610735256 A CN201610735256 A CN 201610735256A CN 106234502 A CN106234502 A CN 106234502A
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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
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Abstract
The invention discloses a kind of conditioning potato ball and preparation technology thereof, it relates to food processing technology field.Rhizoma Dioscoreae esculentae ball uses component and the proportioning of following formula: add the glutinous rice flour of 200g 400g, 250g 400g butter, 100g 300g white sugar in every 1000g sweet potato whole powder；Rhizoma Steudnerae Henryanae ball uses component and the proportioning of following formula: add the glutinous rice flour of 200g 400g, 250g 450g butter, 100g 300g white sugar in every full powder of 1000g Rhizoma Steudnerae Henryanae, with sweet potato whole powder as raw material, add a certain amount of glutinous rice flour and a certain amount of butter carries out quenched, through rubbing powder, dough-making powder, segmentation, molding, the operation such as fried, make Rhizoma Dioscoreae esculentae ball.The present invention can retain the specific nutritive value of Rhizoma Dioscoreae esculentae itself, can meet again people's Various Seasonal demand to Rhizoma Dioscoreae esculentae product, compensate for the shortcoming that Rhizoma Dioscoreae esculentae product can not be supplied the whole year, enriches the kind of sweet potato food further.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of conditioning potato ball and preparation technology thereof.
Background technology
The compositions such as soluble protein abundant in Rhizoma Dioscoreae esculentae, aminoacid, dietary fiber have the effect keeping health,
Its rich in nutritive value is liked by masses deeply.At present, Rhizoma Dioscoreae esculentae is eaten, for potato ball, Hash Browns often as a kind of leisure food
Deng processing.But owing to Rhizoma Dioscoreae esculentae self harvest season concentrates, inconvenience transport and storage, its product annual can not circulate, utilizes sweet
The full powder of potato makes conditioning potato ball, can not only retain the nutritional labeling of Rhizoma Dioscoreae esculentae itself, and can ensure that the whole year of Rhizoma Dioscoreae esculentae goods supplies
Should, based on this, design a kind of potato ball and preparation technology thereof or necessary of nursing one's health.
Summary of the invention
For not enough present on prior art, the present invention seeks to be to provide a kind of conditioning potato ball and preparation work thereof
Skill, can retain the specific nutritive value of Rhizoma Dioscoreae esculentae itself, can meet again people's Various Seasonal demand to Rhizoma Dioscoreae esculentae product, make up
Rhizoma Dioscoreae esculentae product can not the shortcoming of annual supply, enrich the kind of sweet potato food further, it is easy to promote the use of.
To achieve these goals, the present invention is to realize by the following technical solutions: a kind of conditioning potato ball, including sweet
Potato ball, Rhizoma Steudnerae Henryanae ball, wherein Rhizoma Dioscoreae esculentae ball uses component and the proportioning of following formula: add 200g-400g in every 1000g sweet potato whole powder
Glutinous rice flour, 250g-400g butter, 100g-300g white sugar, water 1100g-1200g；Rhizoma Steudnerae Henryanae ball use following formula component and
Proportioning: add the glutinous rice flour of 200g-400g, 250g-450g butter, 100g-300g white sugar, water in every full powder of 1000g Rhizoma Steudnerae Henryanae
1100g-1300g.With sweet potato whole powder as raw material, add a certain amount of glutinous rice flour and a certain amount of butter carry out quenched, through rub powder and
Face, segmentation, molding, the operation such as fried, make one and can be sufficiently reserved nutrient sweet potato composition, can preferably improve again product simultaneously
The toughness of product, the conditioning Rhizoma Dioscoreae esculentae ball of mouthfeel.
The preparation technology of Rhizoma Dioscoreae esculentae ball is: (1) gets the raw materials ready: 1. sweet potato whole powder；2. a certain amount of glutinous rice flour, white sugar, butter are weighed
Standby；
(2) stirring: weigh sweet potato whole powder, adds and accounts for the glutinous rice flour that sweet potato whole powder ratio is 20%-40%, be sufficiently mixed；
(3) powder is rubbed: account for sweet potato whole powder ratio 25%-40% by adding after the glutinous rice flour weighed, sweet potato whole powder mix homogeneously
Butter fully rub powder；
(4) agglomerating: to add by accounting for the white sugar of sweet potato whole powder ratio 10%-30%, accounting for sweet potato whole powder ratio 110%-120%
The sucrose solution made of water, rub powder agglomerating；
(5) segmentation molding: powder ball is divided into the little jizi for making dumplings of about 8g, and is kneaded into spherical, in case fried use；
(6) fried: the Rhizoma Dioscoreae esculentae ball after molding to be put into strainer, carries out fried under the oil temperature of 140 DEG C-160 DEG C.
The preparation technology of Rhizoma Steudnerae Henryanae ball is: (1) gets the raw materials ready: the 1. full powder of Rhizoma Steudnerae Henryanae；2. a certain amount of glutinous rice flour, white sugar, butter are weighed
Standby；
(2) stirring: weighing the full powder of Rhizoma Steudnerae Henryanae, it is the glutinous rice flour of 20%-40% that interpolation accounts for Rhizoma Steudnerae Henryanae full powder ratio, is sufficiently mixed；
(3) powder is rubbed: account for Rhizoma Steudnerae Henryanae full powder ratio 25%-45% by adding after the glutinous rice flour weighed, Rhizoma Steudnerae Henryanae full powder mix homogeneously
Butter fully rub powder；
(4) agglomerating: to add by accounting for the white sugar of Rhizoma Steudnerae Henryanae full powder ratio 10%-30%, accounting for Rhizoma Steudnerae Henryanae full powder ratio 110%-130%
The sucrose solution made of water, rub powder agglomerating；
(5) segmentation molding: powder ball is divided into the little jizi for making dumplings of about 8g, and is kneaded into spherical, in case fried use；
(6) fried: the Rhizoma Steudnerae Henryanae ball after molding to be put into strainer, carries out fried under the oil temperature of 140 DEG C-160 DEG C.
Beneficial effects of the present invention: combine the processing technology of traditional Rhizoma Dioscoreae esculentae ball, add a certain amount of in sweet potato whole powder
Glutinous rice flour, butter, white sugar are modulated, and make through dough-making powder, segmentation, molding, the operation such as fried, and gained Rhizoma Dioscoreae esculentae ball can be protected
Stay the specific nutritional labeling of Rhizoma Dioscoreae esculentae itself and health value, people's Various Seasonal demand to Rhizoma Dioscoreae esculentae product can be met again, more
Mend the shortcoming that Rhizoma Dioscoreae esculentae product can not be supplied the whole year, enrich the kind of sweet potato food further.
Accompanying drawing explanation
The present invention is described in detail below in conjunction with the accompanying drawings with detailed description of the invention；
Fig. 1 is the result of the test schematic diagram that potato ball sensory scores is affected by white sugar content of the present invention；
Fig. 2 is the result of the test schematic diagram that potato ball sensory scores is affected by glutinous rice flour content of the present invention；
Fig. 3 is the result of the test schematic diagram that potato ball sensory scores is affected by butter content of the present invention；
Fig. 4 is the result of the test schematic diagram that potato ball sensory scores is affected by oil temperature of the present invention.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and be easy to understand with effect, below in conjunction with
Detailed description of the invention, is expanded on further the present invention.
With reference to Fig. 1-4, this detailed description of the invention by the following technical solutions: a kind of conditioning potato ball, including Rhizoma Dioscoreae esculentae ball, Rhizoma Steudnerae Henryanae
Ball, wherein Rhizoma Dioscoreae esculentae ball uses the component of following formula and proportioning: every 1000g sweet potato whole powder adds 200g-400g glutinous rice flour,
250g-400g butter, 100g-300g white sugar, water 1100g-1200g；Rhizoma Steudnerae Henryanae ball uses component and the proportioning of following formula: every
The full powder of 1000g Rhizoma Steudnerae Henryanae adds the glutinous rice flour of 200g-400g, 250g-450g butter, 100g-300g white sugar, water 1100g-
1300g.With sweet potato whole powder as raw material, add a certain amount of glutinous rice flour and a certain amount of butter carries out quenched, through rubbing powder, dough-making powder, dividing
Cut, molding, the operation such as fried, make one and can be sufficiently reserved nutrient sweet potato composition, can preferably improve again product simultaneously
Toughness, the conditioning Rhizoma Dioscoreae esculentae ball of mouthfeel.
The preparation technology of Rhizoma Dioscoreae esculentae ball is: (1) gets the raw materials ready: 1. sweet potato whole powder；2. a certain amount of glutinous rice flour, white sugar, butter are weighed
Standby；
(2) stirring: weigh sweet potato whole powder, adds and accounts for the glutinous rice flour that sweet potato whole powder ratio is 20%-40%, be sufficiently mixed；
(3) powder is rubbed: account for sweet potato whole powder ratio 25%-40% by adding after the glutinous rice flour weighed, sweet potato whole powder mix homogeneously
Butter fully rub powder；
(4) agglomerating: to add by accounting for the white sugar of sweet potato whole powder ratio 10%-30%, accounting for sweet potato whole powder ratio 110%-120%
The sucrose solution made of water, rub powder agglomerating；
(5) segmentation molding: powder ball is divided into the little jizi for making dumplings of about 8g, and is kneaded into spherical, in case fried use；
(6) fried: the Rhizoma Dioscoreae esculentae ball after molding to be put into strainer, carries out fried under the oil temperature of 140 DEG C-160 DEG C.
The preparation technology of Rhizoma Steudnerae Henryanae ball is: (1) gets the raw materials ready: the 1. full powder of Rhizoma Steudnerae Henryanae；2. a certain amount of glutinous rice flour, white sugar, butter are weighed
Standby；
(2) stirring: weighing the full powder of Rhizoma Steudnerae Henryanae, it is the glutinous rice flour of 20%-40% that interpolation accounts for Rhizoma Steudnerae Henryanae full powder ratio, is sufficiently mixed；
(3) powder is rubbed: account for Rhizoma Steudnerae Henryanae full powder ratio 25%-45% by adding after the glutinous rice flour weighed, Rhizoma Steudnerae Henryanae full powder mix homogeneously
Butter fully rub powder；
(4) agglomerating: to add by accounting for the white sugar of Rhizoma Steudnerae Henryanae full powder ratio 10%-30%, accounting for Rhizoma Steudnerae Henryanae full powder ratio 110%-130%
The sucrose solution made of water, rub powder agglomerating；
(5) segmentation molding: powder ball is divided into the little jizi for making dumplings of about 8g, and is kneaded into spherical, in case fried use；
(6) fried: the Rhizoma Steudnerae Henryanae ball after molding to be put into strainer, carries out fried under the oil temperature of 140 DEG C-160 DEG C.
This detailed description of the invention carries out single factor experiment design:
(1) the white sugar content impact on potato ball sensory scores:
Full potato starch is fixed, white sugar addition is set as the 10% of full potato starch, 15%, 20%, 25%, 30%.Oryza glutinosa
Powder addition is set as that the 35% of full potato starch, butter addition are set as the 30% of full potato starch, and oil temperature is set to 150 DEG C, with above-mentioned
Technique prepares potato ball, and the content of the most different white sugar, on Rhizoma Steudnerae Henryanae ball and the impact of the quality of Rhizoma Dioscoreae esculentae ball, determines optimum
The ratio of white sugar.Wherein the full powder of Rhizoma Steudnerae Henryanae is respectively adopted said method with sweet potato whole powder and tests.
Result of the test is shown in Fig. 1, it is known that: when white sugar addition is less than 15%, along with the increase of white sugar content, Rhizoma Steudnerae Henryanae ball with
Rhizoma Dioscoreae esculentae ball sensory evaluation scores is gradually increased, when white sugar content is more than 15%, along with the increase of white sugar content, Rhizoma Steudnerae Henryanae ball and the Rhizoma Dioscoreae esculentae feel of the ball
Official marks continuous decrease.
(2) the glutinous rice flour content impact on potato ball sensory scores:
Full potato starch is fixed, glutinous rice flour addition is set as the 30% of full potato starch, 35%, 40%, 45%, 50%.In vain
Sugar addition is set as that the 15% of full potato starch, butter addition are set as the 30% of full potato starch, and oil temperature is fixed as 150 DEG C, by upper
State technique and prepare potato ball, the impact on potato ball of the ratio of the most different glutinous rice flours, determine the ratio of optimum glutinous rice flour, its
The full powder of middle Rhizoma Steudnerae Henryanae is respectively adopted said method with sweet potato whole powder and tests.
Result of the test is shown in Fig. 2, it is known that: Rhizoma Steudnerae Henryanae ball sensory evaluation scores when glutinous rice flour is less than 30% constantly rises, and works as glutinous rice flour
When addition is more than 30%, the potato fragrance of Rhizoma Steudnerae Henryanae ball reduces, and mouthfeel is hardening；Rhizoma Dioscoreae esculentae ball, when glutinous rice flour content is less than 35%, is felt
Official's scoring increases slow, but when glutinous rice flour ratio is more than 35%, Rhizoma Dioscoreae esculentae ball potato fragrance is thin out, taste bad.In sum, purple
It is 30% that potato ball adds glutinous rice flour optimal proportion, and it is 35% that Rhizoma Dioscoreae esculentae ball adds glutinous rice flour optimal proportion.
(3) the butter content impact on potato ball sensory scores:
The content of fixing full potato starch, is set to the 10% of full potato starch, 15%, 20%, 25%, 30% by the ratio of butter,
35%, white sugar ratio is set to the 15% of full potato starch, and glutinous rice flour is set to the 35% of full potato starch, and Oil-temperature control is at 150 DEG C, by above-mentioned work
Skill prepares potato ball, compares the impact on potato ball quality of the different proportion butter, determines the ratio of optimum butter.Wherein Rhizoma Steudnerae Henryanae
Full powder is respectively adopted said method with sweet potato whole powder and tests.
Result of the test is shown in Fig. 3, it is known that: Rhizoma Steudnerae Henryanae ball is when butter is less than 40%, and the sensory evaluation scores of Rhizoma Steudnerae Henryanae ball is continuing to increase,
When the ratio of butter is more than 40%, Rhizoma Steudnerae Henryanae ball forming is poor, and outward appearance is unsightly；When Rhizoma Dioscoreae esculentae ball is when butter amount is less than 40%,
The sensory evaluation scores of Rhizoma Dioscoreae esculentae ball is persistently rising, and when Rhizoma Dioscoreae esculentae ball ratio is more than 30%, Rhizoma Dioscoreae esculentae ball forming difficulty.Rhizoma Steudnerae Henryanae and Rhizoma Dioscoreae esculentae
Be not both due to the difference of Rhizoma Steudnerae Henryanae Yu Rhizoma Dioscoreae esculentae character, the viscoelasticity comparision of purple sweet potato powder is big, will expect crisp potato ball, contrast
In Rhizoma Dioscoreae esculentae, the amount of the butter that purple sweet potato powder adds is relatively large.From the above mentioned, it is 40% that Rhizoma Steudnerae Henryanae ball adds the optimised quantity of butter, sweet
It is 30% that potato ball adds the optimised quantity of butter.
(4) oil temperature impact on potato ball sensory scores:
By fixing for full potato starch, oil temperature is respectively set as 140 DEG C, 145 DEG C, 150 DEG C, 155 DEG C, 160 DEG C, by white sugar ratio
Being set as the 15% of full potato starch, glutinous rice flour is set as the 35% of full potato starch, and butter is set as the 30% of full potato starch, by above-mentioned technique
Preparation potato ball, the relatively different oil temperatures impact on potato ball quality.Wherein the full powder of Rhizoma Steudnerae Henryanae and sweet potato whole powder are respectively adopted said method
Test.
Result of the test is shown in Fig. 4, it is known that: Rhizoma Steudnerae Henryanae ball and Rhizoma Dioscoreae esculentae ball when oil temperature is less than 150 DEG C, the sense of Rhizoma Steudnerae Henryanae ball and Rhizoma Dioscoreae esculentae ball
Official's scoring the most constantly raises, and when oil temperature is more than 150 DEG C, too high temperature makes potato ball color be deteriorated, and its mouthfeel also changes
Becoming, the sensory evaluation scores of Rhizoma Steudnerae Henryanae ball and Rhizoma Dioscoreae esculentae ball is with regard to continuous decrease.Thus show that Rhizoma Steudnerae Henryanae ball is equal with the optimal preparation temperature of Rhizoma Dioscoreae esculentae ball
It it is 150 DEG C.
This detailed description of the invention also carries out response surface design experiment and integrated sensory's quality evaluation, and wherein response surface design is tested:
The primary raw material of potato ball is full potato starch, glutinous rice flour, white sugar, butter, and comprehensive monofactorial result of the test, according to Box-Behnken
Design principle, on the basis of single factor experiment, with glutinous rice flour addition, butter addition, oil temperature is that (white sugar is the most right for independent variable
The mouthfeel of product produces impact, so fixing its content not as variable) sensory evaluation scores is response value, designs three plain three levels
Response surface design test；Integrated sensory's quality evaluation: the 10 people groups of evaluating that set up carry out sensory evaluation.Evaluation methodology: take appropriate
Sample, in clean container, is observed product colour, is observed its tissue after incision, and takes appropriate trial test and experience its mouthfeel.Concrete point
Analysis result is as follows:
(1) Rhizoma Steudnerae Henryanae response surface design analysis result:
According to center combination design principle, comprehensive single factor experiment result, when oil temperature is 150 DEG C, and glutinous rice flour is 30%, yellow
When oil is 40%, the sensory scores of Rhizoma Steudnerae Henryanae ball is higher, and respectively with oil temperature, glutinous rice flour, butter as zero point, sensory scores is response
Value, prepares Rhizoma Steudnerae Henryanae ball, the response surface analysis test of design Three factors-levels totally 17 testing sites, wherein 12 factorial tests, and 5
Individual multi-center trial, experimental design and interpretation of result such as following table: wherein the design of experimental factor level code and independent variable level are shown in Table
1；EXPERIMENTAL DESIGN is shown in Table 2 with test results of sensory evaluation；Rhizoma Steudnerae Henryanae sensory scores's the results of analysis of variance is shown in Table 3.
Table 1 Rhizoma Steudnerae Henryanae response surface design experimental factor water-glass
| Level | Glutinous rice flour ratio (%) | Butter content (%) | Oil temperature (DEG C) |
| -1 | 25 | 35 | 145 |
| 0 | 30 | 40 | 150 |
| 1 | 35 | 45 | 155 |
Table 2 response surface design analysis of experiments scheme and analysis of experiments result
Table 3 Rhizoma Steudnerae Henryanae sensory scores's the results of analysis of variance
By gained equation is carried out successive Regression, the optimal technological process that can obtain Rhizoma Steudnerae Henryanae ball is that oil temperature is
153.55 DEG C, glutinous rice flour addition is 29.35%, and butter addition is 40.38%, expects that sensory evaluation scores is under the conditions of being somebody's turn to do
87.7438 points.In view of practical situation, and combining experiment of single factor result, it is 150 DEG C that optimal conditions is defined as oil temperature, glutinous
Rice flour addition is 30% to be that butter addition is 40%.Carrying out confirmatory experiment under this condition, the sense organ obtaining Rhizoma Steudnerae Henryanae ball obtains
Being divided into 88 points, this experiment value is close with theoretical expectation values, reproducible it was confirmed the reliability of this model.
(2) Rhizoma Dioscoreae esculentae ball response surface design analysis result:
According to center combination design principle, comprehensive single factor experiment result, when oil temperature is 150 DEG C, Oryza glutinosa 35%, butter is
When 30%, the sensory scores of Rhizoma Steudnerae Henryanae ball is higher, and respectively with oil temperature, glutinous rice flour, butter as zero point, sensory scores is response value, system
Standby Rhizoma Dioscoreae esculentae ball, the response surface analysis test of design Three factors-levels totally 17 testing sites, wherein 12 factorial tests, in 5
The heart is tested, experimental design and interpretation of result such as following table: wherein Rhizoma Dioscoreae esculentae response surface design experimental factor level is shown in Table 4；EXPERIMENTAL DESIGN with
Test results of sensory evaluation is shown in Table 5；Rhizoma Dioscoreae esculentae sensory scores's the results of analysis of variance is shown in Table 6.
Table 4 Rhizoma Dioscoreae esculentae response surface design experimental factor level
Table 5 response surface design analysis of experiments scheme and analysis of experiments result
| Tested number | A: oil temperature (DEG C) | B: glutinous rice flour (%) | C: butter | Sensory scores |
| 1 | 150 | 30 | 25 | 80.6 |
| 2 | 150 | 40 | 25 | 81.8 |
| 3 | 155 | 35 | 25 | 80 |
| 4 | 145 | 30 | 30 | 81.2 |
| 5 | 145 | 35 | 25 | 85 |
| 6 | 145 | 40 | 30 | 78 |
| 7 | 150 | 40 | 35 | 76.2 |
| 8 | 150 | 35 | 30 | 87.2 |
| 9 | 150 | 35 | 30 | 86.6 |
| 10 | 145 | 35 | 35 | 81.4 |
| 11 | 150 | 30 | 35 | 81.4 |
| 12 | 150 | 35 | 30 | 86.9 |
| 13 | 150 | 35 | 30 | 87 |
| 14 | 155 | 35 | 35 | 82 |
| 15 | 150 | 35 | 30 | 87.3 |
| 16 | 155 | 30 | 30 | 79.6 |
| 17 | 155 | 40 | 30 | 76.2 |
Table 6 Rhizoma Dioscoreae esculentae sensory scores's the results of analysis of variance
In sum: (1) Rhizoma Steudnerae Henryanae ball optimal production technology optimization result:
On the basis of single factor experiment, response phase method is applied to optimize the processing conditions of Rhizoma Steudnerae Henryanae ball.Obtain Rhizoma Steudnerae Henryanae ball
Optimum process condition be: oil temperature is 150 DEG C, and glutinous rice flour is the 30% of the full powder of Rhizoma Steudnerae Henryanae, and butter is the 40% of the full powder of Rhizoma Steudnerae Henryanae, white sugar
Addition is the 30% of the full powder of Rhizoma Steudnerae Henryanae.
(2) Rhizoma Dioscoreae esculentae ball optimal production technology optimization result:
On the basis of single factor experiment, response phase method is applied to optimize the processing conditions of Rhizoma Dioscoreae esculentae ball.Obtain Rhizoma Dioscoreae esculentae ball
Optimum process condition be: oil temperature is 150 DEG C, and glutinous rice flour addition is the 35% of sweet potato whole powder, and butter addition is that Rhizoma Dioscoreae esculentae is complete
The 30% of powder, white sugar addition is the 15% of sweet potato whole powder.
This detailed description of the invention utilizes sweet potato flour to be combined making with relevant auxiliary materials, with sweet potato whole powder, is equipped with appropriate Oryza glutinosa
Powder and appropriate butter, blended and rub powder, in conjunction with the processing technology of tradition potato ball, finally make through agglomerating, segmentation, molding
Become.Final prepared crispy in taste, the product that taste is fragrant and sweet, not only maintain the original nutritional labeling of Rhizoma Dioscoreae esculentae, also have the highest battalion
Supporting and be worth, be the splendid selection of leisure food, the composition such as wherein abundant soluble protein, aminoacid, dietary fiber has
Keep effect of health.Utilize sweet potato flour to make conditioning Rhizoma Dioscoreae esculentae ball, nutritional labeling specific to Rhizoma Dioscoreae esculentae self can be retained
And health value, moreover it is possible to meet people's Various Seasonal demand to Rhizoma Dioscoreae esculentae product, there is wide market application foreground.
Embodiment 1: Rhizoma Dioscoreae esculentae ball, its preparation technology is:
(1) get the raw materials ready: 1. sweet potato whole powder；2. a certain amount of glutinous rice flour, white sugar, butter are weighed standby；
(2) stirring: weigh sweet potato whole powder 1000g, adds the glutinous rice flour of 350g, is sufficiently mixed；
(3) powder is rubbed: fully rub powder by adding 300g butter after the glutinous rice flour weighed, sweet potato whole powder mix homogeneously；
(4) agglomerating: to add the sucrose solution being made up of the white sugar of 150g, the water of 1150g, rub powder agglomerating；
(5) segmentation molding: powder ball is divided into the little jizi for making dumplings of about 8g, and is kneaded into spherical, in case fried use；
(6) fried: the Rhizoma Dioscoreae esculentae ball after molding to be put into strainer, carries out fried under the oil temperature of 150 DEG C.
Embodiment 2: Rhizoma Steudnerae Henryanae ball, preparation technology is:
(1) get the raw materials ready: the 1. full powder of Rhizoma Steudnerae Henryanae；2. a certain amount of glutinous rice flour, white sugar, butter are weighed standby；
(2) stirring: weigh Rhizoma Steudnerae Henryanae full powder 1000g, adds the glutinous rice flour of 300g, is sufficiently mixed；
(3) powder is rubbed: the butter adding 400g after the glutinous rice flour weighed, Rhizoma Steudnerae Henryanae full powder mix homogeneously is fully rubbed powder；
(4) agglomerating: to add the sucrose solution being made up of the white sugar of 300g, the water of 1200g, rub powder agglomerating；
(5) segmentation molding: powder ball is divided into the little jizi for making dumplings of about 8g, and is kneaded into spherical, in case fried use；
(6) fried: the Rhizoma Steudnerae Henryanae ball after molding to be put into strainer, carries out fried under the oil temperature of 150 DEG C.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.The technology of the industry
Personnel, it should be appreciated that the present invention is not restricted to the described embodiments, simply illustrating this described in above-described embodiment and description
The principle of invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, and these become
Change and improvement both falls within scope of the claimed invention.Claimed scope by appending claims and
Equivalent defines.
Claims (4)
1. the preparation method of a quick-frozen conditioning fried Rhizoma Steudnerae Henryanae bar, it is characterised in that its preparation process is:
(1) weigh: the full powder of precise Rhizoma Steudnerae Henryanae, pea starch, Icing Sugar, butter, water, fried Rhizoma Steudnerae Henryanae bar is with the full powder of Rhizoma Steudnerae Henryanae as base
Plinth, described pea starch, Icing Sugar, butter, the prescription quality percentage ratio of four kinds of bases of water are respectively as follows: 0-50%, 0-30%, 0-
30%, 30%-65%, by add pea starch, Icing Sugar, butter, water formula one or more and optimize technique form；
(2) and powder: in Stainless steel basin, add 55 DEG C of-65 DEG C of warm water, add Icing Sugar, butter and starch, add after being uniformly dissolved
Enter full powder, powder ball will be kneaded into the powder become, and make its smooth surface, high resilience；
(3) bar processed: the powder ball rolling pin being kneaded into is rolled (thickness is about 6 ± 1mm) in flakes, is then cut into a length of 5-by knife
7cm, width is the strip of 6 ± 1mm, is placed on pallet by the bar cut, and puts neat, covers preservative film；
(4) freezing: the cryogenic refrigerator freezing 1-18h that the French fries being well placed are placed at-40 DEG C to-16 DEG C；Or in spiral speed
Freeze quick-freezing in machine and reach-18 DEG C to French fries central temperature, then put rapidly under the conditions of-18 DEG C cold storage and save backup；
(5) fried: the sample that will freeze, directly carry out fried, it is not necessary to thaw, frying temperature is adjusted to 170-190
DEG C, fried about 1-3min；
(6) sizing: mention fry basket, rock several times, after surface oil is quick-drying, is pressed from both sides out and be placed in rustless steel pallet,
Recovering to room temperature to shape, sample, slightly in round shape, is organized loose, middle more pine pinhole, the outer crisp inner shortcake of mouthfeel.
The preparation method of a kind of quick-frozen conditioning the most according to claim 1 fried Rhizoma Steudnerae Henryanae bar, it is characterised in that it prepares step
Suddenly it is: (1) weighs: precise Rhizoma Steudnerae Henryanae full powder 60g, pea starch account for full powder 8.5%, Icing Sugar accounts for full powder 5%, butter accounts for full powder
1.5%, water accounts for the 56% of total amount；
(2) and powder: in Stainless steel basin, add 55 DEG C of-60 DEG C of warm water, add Icing Sugar, butter and starch, add after being uniformly dissolved
Enter full powder, powder ball will be kneaded into the powder become, and make its smooth surface, high resilience；
(3) bar processed: the powder ball rolling pin being kneaded into is rolled (thickness is about 6 ± 1mm) in flakes, be then cut into by knife a length of 6 ±
1cm, width is the strip of 6 ± 1mm, is placed on pallet by the bar cut, and puts neat, covers preservative film；
(4) freezing: the cryogenic refrigerator freezing 6h at the French fries being well placed are placed on-40 DEG C；Or quick-freezing in screw fast refreezer
Reach-18 DEG C to French fries central temperature, then put rapidly under the conditions of-18 DEG C cold storage and save backup；
(5) fried: the sample that will freeze, directly carry out fried, it is not necessary to thaw, frying temperature is adjusted to 180 DEG C, oil
Fried about 130s；
(6) sizing: mention fry basket, rock several times, after surface oil is quick-drying, is pressed from both sides out and be placed in rustless steel pallet,
Recovering to room temperature to shape, sample, slightly in round shape, is organized loose, middle more pine pinhole, sweet mouthfeel, outer crisp inner shortcake.
The preparation method of a kind of quick-frozen conditioning the most according to claim 1 fried Rhizoma Steudnerae Henryanae bar, it is characterised in that it prepares step
Suddenly it is: (1) weighs: precise Rhizoma Steudnerae Henryanae full powder 100g, pea starch account for full powder 30%, Icing Sugar accounts for full powder 10%, butter accounts for full powder
6%, water accounts for the 60% of total amount；
(2) and powder: in Stainless steel basin, add 55 DEG C of-60 DEG C of warm water, add Icing Sugar, butter and starch, add after being uniformly dissolved
Enter full powder, powder ball will be kneaded into the powder become, and make its smooth surface, high resilience；
(3) bar processed: the powder ball rolling pin being kneaded into is rolled (thickness is about 6 ± 1mm) in flakes, be then cut into by knife a length of 6 ±
1cm, width is the strip of 6 ± 1mm, is placed on pallet by the bar cut, and puts neat, covers preservative film；
(4) freezing: the cryogenic refrigerator freezing 8h at the French fries being well placed are placed on-30 DEG C；Or quick-freezing in screw fast refreezer
Reach-18 DEG C to French fries central temperature, then put rapidly under the conditions of-18 DEG C cold storage and save backup；
(5) fried: the sample that will freeze, directly carry out fried, it is not necessary to thaw, frying temperature is adjusted to 190 DEG C, oil
Fried about 110s；
(6) sizing: mention fry basket, rock several times, after surface oil is quick-drying, is pressed from both sides out and be placed in rustless steel pallet,
Recovering to room temperature to shape, sample, slightly in round shape, is organized loose, middle more pine pinhole, sweet mouthfeel, outer crisp inner shortcake.
The preparation method of a kind of quick-frozen conditioning the most according to claim 1 fried Rhizoma Steudnerae Henryanae bar, it is characterised in that it prepares step
Suddenly it is: (1) weighs: precise Rhizoma Steudnerae Henryanae full powder 80g, pea starch account for full powder 20%, Icing Sugar accounts for full powder 15%, butter accounts for full powder
4%, water accounts for the 50% of total amount；
(2) and powder: in Stainless steel basin, add 55 DEG C of-60 DEG C of warm water, add sugar and starch, after being uniformly dissolved, add full powder,
Powder ball will be kneaded into the powder become, and make its smooth surface, high resilience；
(3) bar processed: the powder ball rolling pin being kneaded into is rolled (thickness is about 6 ± 1mm) in flakes, be then cut into by knife a length of 6 ±
1cm, width is the strip of 6 ± 1mm, is placed on pallet by the bar cut, and puts neat, covers preservative film；
(4) freezing: the cryogenic refrigerator freezing 10h at the French fries being well placed are placed on-20 DEG C；Or quick-freezing in screw fast refreezer
Reach-18 DEG C to French fries central temperature, then put rapidly under the conditions of-18 DEG C cold storage and save backup；
(5) fried: the sample that will freeze, directly carry out fried, it is not necessary to thaw, frying temperature is adjusted to 170 DEG C, oil
Fried about 150s；
(6) sizing: mention fry basket, rock several times, after surface oil is quick-drying, is pressed from both sides out and be placed in rustless steel pallet,
Recovering to room temperature to shape, sample, slightly in round shape, is organized loose, middle more pine pinhole, sweet mouthfeel, outer crisp inner shortcake.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610735256.6A CN106234502A (en) | 2016-08-26 | 2016-08-26 | A kind of conditioning potato ball and preparation technology thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610735256.6A CN106234502A (en) | 2016-08-26 | 2016-08-26 | A kind of conditioning potato ball and preparation technology thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110226722A (en) * | 2019-05-22 | 2019-09-13 | 吴朝邦 | Quick-frozen sweet potato pill of a kind of high fine low sugar and preparation method thereof |
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| CN103636720A (en) * | 2013-12-12 | 2014-03-19 | 贵州华力农化工程有限公司 | Sweet potato biscuit and preparing method thereof |
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| CN103518794A (en) * | 2013-10-21 | 2014-01-22 | 河北经贸大学 | Deep-fried flour product with added sweet potatoes and honey and processing technique thereof |
| CN103704296A (en) * | 2013-12-03 | 2014-04-09 | 李宝军 | Polished purple sweet potato and glutinous rice strips |
| CN103636720A (en) * | 2013-12-12 | 2014-03-19 | 贵州华力农化工程有限公司 | Sweet potato biscuit and preparing method thereof |
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| CN110226722A (en) * | 2019-05-22 | 2019-09-13 | 吴朝邦 | Quick-frozen sweet potato pill of a kind of high fine low sugar and preparation method thereof |
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Application publication date: 20161221 |