CN106666033A - High-fiber sweet potato leisure food and preparation method thereof - Google Patents
High-fiber sweet potato leisure food and preparation method thereof Download PDFInfo
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- CN106666033A CN106666033A CN201611093626.7A CN201611093626A CN106666033A CN 106666033 A CN106666033 A CN 106666033A CN 201611093626 A CN201611093626 A CN 201611093626A CN 106666033 A CN106666033 A CN 106666033A
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- ipomoea batatas
- leisure food
- high microsteping
- food
- sweet potato
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 164
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- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 2
- 241000675108 Citrus tangerina Species 0.000 description 2
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- 239000004302 potassium sorbate Substances 0.000 description 2
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- 238000003672 processing method Methods 0.000 description 2
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- 101710186708 Agglutinin Proteins 0.000 description 1
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- 239000011648 beta-carotene Substances 0.000 description 1
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- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
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- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
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- 230000007812 deficiency Effects 0.000 description 1
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- 235000021185 dessert Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 241001233957 eudicotyledons Species 0.000 description 1
- 235000012020 french fries Nutrition 0.000 description 1
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- 238000007689 inspection Methods 0.000 description 1
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- 210000003097 mucus Anatomy 0.000 description 1
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- 235000019629 palatability Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
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- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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 invention relates to high-fiber sweet potato leisure food. The high-fiber sweet potato leisure food is prepared from the following components in parts by weight: 140 to 160 parts of sweet potato, 40 to 60 parts of white granulated sugar, 230 to 260 parts of water, 4 to 6 parts of agar, 1 to 2 parts of carrageenan, 0.2 to 0.5 part of citric acid and 0 to 2 parts of special accessory. According to the high-fiber sweet potato leisure food disclosed by the invention, sweet potatoes are added in ingredients, have high nutritive value, are used as a main raw material, and no pigment and essence are added, so that the substance of the raw material is presented, and the flavor of the sweet potatoes is completely retained; the invention provides non-fried convenient food with the nutritive value for consumers, therefore, the market of the sweet potato leisure food is enriched, and the comprehensive utilization rate of the sweet potatoes is improved.
Description
Technical field
The invention belongs to field of food producing technology, especially a kind of high microsteping Ipomoea batatas leisure food and its preparation side
Method.
Background technology
Ipomoea batatas original name sweet potato, also known as sweet potato, sweet potato, pachyrhizus.Ipomoea batatas is dicotyledon, and original producton location is the tropical U.S., quilt
Columbus takes Europe to, is then introduced by Portugal and Spanish businessmen and gives African and Asian.Ipomoea batatas Lam block contains rich
Rich starch, sugar, protein, pectin, amino acid, vitamin, dietary fiber, mucus albumen, chlorogenic acid, agglutinin, dehydrogenation table
Androsterone, beta carotene etc., these nutritional ingredients make Ipomoea batatas have anti-oxidant, anticancer, anti-hypertension, suppress cholesterol, promote intestines
Wriggling, antiultraviolet etc. are acted on, with nutritive value and healthcare function very high.
Ipomoea batatas usually has the laudatory title of " king of anticancer ", the effect with cancer-preventing health very high.Through investigation, China Guang Xixi
Old man more than portion is at the age of one hundred years old is often with Ipomoea batatas as one of daily staple food；Japanese scholars were also spoken of, in Japanese long-lived area
Rural area in, Ipomoea batatas is also the food for often being eaten.Ipomoea batatas sugar content is of a relatively high, meanwhile, Ipomoea batatas is also a kind of preferable
Diet food, the Ipomoea batatas heat of phase homogenous quantities only has the 1/3 of rice, and the cellulose that is rich in and fructose have and prevents sugar from turning
Turn to the specific function of fat.
The food variety of Ipomoea batatas processing is more, and the common potato food of in the market has dried sweet potato, Ipomoea batatas potato chips, dessert, this
The characteristics of a little food, limits different consumer groups to varying degrees, or even some Ipomoea batatas products do not meet modern healthy drink
Food demand.Therefore, new food is developed using Ipomoea batatas, different consumer groups can be met, improve the nutrition of potato food
Value.
By retrieval, following several patent publication us related with the present patent application are found：
1st, the preparation method (CN102461819A) of sweet potato cake, belongs to Ipomoea batatas manufacture field, more particularly, to a kind of sweet potato cake
Preparation method, it is made up of Ipomoea batatas, rice, brown sugar, white sugar, sesame, essence, during making, Ipomoea batatas is removed the peel into stripping and slicing, rice mill
Into ground rice, system steamed in pot, stirs evenly together, then steams.It is subsequently adding brown sugar, white sugar, essence, sesame, oven cooking cycle 1 hour.On
State patent preparation method making sweet potato cake, with nutritious, taste it is smooth, fragrant is sweet the characteristics of, be especially suitable for old age
People and child are edible.
2nd, the preparation method and sweet potato cake (CN102599323A) of sweet potato cake, disclose a kind of sweet potato cake preparation method and
Sweet potato cake, this sweet potato cake is by Ipomoea batatas：70-90 parts, syrup：10-40 parts, carragheen：0.8-1.5 parts, citric acid：0.08-
0.12 part, or potassium sorbate：0.024 part, or tangerine peel：0.2-0.3 parts, or capsicum：0.2-0.3 parts.By Ipomoea batatas
Cleaning, peeling, broken, shortening, sugar cook glue, endure cake, pour disk cooling, drying (moisture is within 30%), section, packaging.
3rd, the processing method (CN103504234A) of sweet potato cake, discloses a kind of processing method of sweet potato cake, it include with
Lower step：(1) Ipomoea batatas is cleaned into peeling, is cut into slices, then pumpkin is removed the peel, centre is emptied, and pumpkin is put into pot, and Ipomoea batatas is placed on
Above pumpkin, big fire boiling 20-30 minutes；(2) steamed Ipomoea batatas and pumpkin are stirred into pureed, adds glutinous rice flour stirring, rubbed
It is even, then it is twisted into long 15 centimetres, the oval bar of 3 centimetres of diameter, then put and steam 10-15 minutes in food steamer；(3) steamed French fries are taken
Go out to cut into pieces, packed after drying；(4) cake slice taking-up is put into slightly to be fried in oil and is taken out, you can be edible.This above-mentioned public affairs
Opening patent dispensing has Ipomoea batatas, pumpkin, glutinous rice flour, and technique is the shortening of sweet potato pumpkin, admixes glutinous rice flour, is molded, then is steamed, and is wrapped
Dress.
By contrast, first patent publication us main formula is by Ipomoea batatas, rice, brown sugar, white sugar, sesame, essence group
Into the formula of present patent application farthest retains the original local flavor of Ipomoea batatas without any essence.Second publication
Document main formula is Ipomoea batatas, syrup, carragheen, citric acid or potassium sorbate or tangerine peel, and formula of the invention is not only added
Carragheen, also added agar, impart the certain hardness of high microsteping Ipomoea batatas leisure food, to keeping the leisure of high microsteping Ipomoea batatas
The shape of food has preferable effect.And, high microsteping Ipomoea batatas leisure food of the present invention contains abundant dietary fiber, is conducive to
Enhancing function of intestinal canal, fat-reducing, Constipation is beneficial to health.The characteristic auxiliary material of addition can be brown sugar, brown sugar warm in nature
By " temperature and mend it, Wen Ertong it, temperature and dissipate it " play blood tonification effect, be more suitable for women and eat.3rd publication
The sweet potato cake, edible to be put into frying in oil before, high microsteping Ipomoea batatas leisure food instant bagged of the present invention, non-fried meets
The idea of modern diet health.
Therefore by contrast, to there is essence in present patent application different from above-mentioned patent publication us.
The content of the invention
It is an object of the invention to overcome the deficiencies in the prior art part, there is provided a kind of high microsteping Ipomoea batatas leisure food and its
Preparation method, the leisure food be it is a kind of be novel sweet potato leisure food that main development of raw materials goes out with Ipomoea batatas, change tradition
The method of edible Ipomoea batatas, enriches the market of Ipomoea batatas leisure food, improves the comprehensive utilization ratio of Ipomoea batatas, with nutritive value,
Sugar content is low, non-fried the advantages of.
The present invention solves its technical problem and takes following technical scheme to realize：
A kind of high microsteping Ipomoea batatas leisure food, its constituent and parts by weight are as follows：
And, the white granulated sugar is the pure white granulated sugar of one-level.
And, the agar is food-grade agar powder.
And, the carragheen is food-grade OK a karaoke club rubber powder.
And, the citric acid is food-grade citric acid.
And, the characteristic auxiliary material is brown sugar.
And, the brown sugar is one-level pure brown sugar.
A kind of preparation method of high microsteping Ipomoea batatas leisure food as described above, step is as follows：
Will raw sweet potato washing, peeling, boiling, smash to obtain sweet potato mash to pieces；
(2) the water of load weighted sweet potato mash, citric acid, water gross mass 65% is sequentially placed into high-speed organization and smashed to pieces in proportion
In machine, even Ipomoea batatas mud is smash；
(3) load weighted agar, carragheen, white granulated sugar, characteristic auxiliary material solid material are well mixed；
(4) remaining water is added to the solid material that mixes, be put into pot, heated, and be stirred continuously and be allowed to all molten
Solution, as carbohydrate gum liquid；
(5) Ipomoea batatas mud is poured into carbohydrate gum liquid and continue to heat, 30~40min of infusion, then injection molding, sealing；
(6) sterilized using spray, sterilising medium is the hot water of 100 DEG C of temperature, and sterilizing time is 10~50min, and sterilization is completed
Afterwards, horizontal positioned high microsteping potato food, is cooled to room temperature；
(7) the color and type of high microsteping potato food are checked, it is desirable to which high microsteping potato food is rich in gloss, Ipomoea batatas taste
Strong, regular shape, it is ensured that product is stable and not putrid and deteriorated, obtains final product high microsteping Ipomoea batatas leisure food.
And, (5) middle injection molding is 150mm × 40mm × 40mm to the step.
The advantage for obtaining of the invention and good effect are：
1st, Ipomoea batatas is added in the dispensing of high microsteping Ipomoea batatas leisure food of the present invention, Ipomoea batatas has nutritive value very high, with
Ipomoea batatas, without any pigment and essence, is presented sweet potato material true qualities as primary raw material, complete to retain Ipomoea batatas local flavor, to disappear
The person of expense provides has nutritive value, the instant food of non-fried, enriches the market of Ipomoea batatas leisure food, improves the comprehensive profit of Ipomoea batatas
With rate.
2nd, the characteristic auxiliary material of high microsteping Ipomoea batatas leisure food of the present invention can be brown sugar, and brown sugar warm in nature is by " warm and mend
It, Wen Ertong it, temperature and dissipate it " play blood tonification effect, be more suitable for women and eat；And containing abundant dietary fiber, have
Beneficial to enhancing function of intestinal canal, fat-reducing, Constipation is beneficial to health.
3rd, high microsteping Ipomoea batatas leisure food of the invention fully refines Ipomoea batatas, is allowed to more easy to digest, without any color
Element and essence, are presented sweet potato material true qualities, completely retain strong Ipomoea batatas local flavor；The high microsteping Ipomoea batatas leisure food has nutrition
Value is high, and dietary fiber content enriches (total dietary fiber>15.00g/100g), (surveyed using texture the characteristics of good palatability
Determine instrument Stable Micro System；TA.XT, from P/36R probes, high microsteping Ipomoea batatas leisure food is determined using TPA methods
Hardness, elasticity, chewability are respectively 32.324~34.067N, 0.700~0.900 and 10.660~18.494)；Open packaging
That is edible, instant edible and carrying, can be allayed one's hunger instead of snacks, meet demand of the consumer to sweet potato nutrient, be enriched
The market of Ipomoea batatas leisure food.
4th, the preparation method of high microsteping Ipomoea batatas leisure food of the present invention can effectively improve the utilization rate of Ipomoea batatas, and Ipomoea batatas utilizes
Rate is up to 93.4%, it is to avoid the wasting of resources, and, this high microsteping Ipomoea batatas leisure food in process of production, is protected to greatest extent
Original nutritional ingredient is held, compared with the market like product, this product has the advantages that to be of high nutritive value, non-fried, and
And with low cost, instant edible and carrying.
Specific embodiment
With reference to embodiment, the present invention is further described；Following embodiments are illustrative, be not it is limited,
Protection scope of the present invention can not be limited with following embodiments.
Raw material used in the present invention, unless otherwise specified, is conventional commercially available prod；Used in the present invention
Method, unless otherwise specified, is the conventional method of this area.
The preparation process of the high microsteping Ipomoea batatas leisure food that the present invention is provided can be approximately as：
Ipomoea batatas → cleaning → boiling → remove the peel → smash to pieces → dispensing (water, citric acid) → beat → dispensing (agar, OK a karaoke club
Glue, white granulated sugar, water) → infusion → filling and sealing → sterilization → inspection → packaging.
Embodiment 1
A kind of high microsteping Ipomoea batatas leisure food, its constituent and parts by weight are as follows：
The preparation method step of above high microsteping Ipomoea batatas leisure food is as follows：
(1) by raw sweet potato washing, sweet potato mash is smashed to obtain in peeling, boiling to pieces；
(2) water of load weighted sweet potato mash, citric acid, water gross mass 65% is sequentially placed into high-speed organization and is smashed to pieces in proportion
In machine, even Ipomoea batatas mud is smash；
(3) load weighted agar, carragheen, white granulated sugar, characteristic auxiliary material solid material are well mixed；
(4) remaining water is added to the solid material that mixes, is put into pot, heated, and be stirred continuously and be allowed to all molten
Solution, as carbohydrate gum liquid；
(5) Ipomoea batatas mud is poured into carbohydrate gum liquid and continues to heat, infusion 30min, then injection molding, sealing；
(6) sterilized sterilized using spray, sterilising medium is the hot water of 100 DEG C of temperature, and sterilizing time is 15min, sterilized complete
After, high microsteping Ipomoea batatas leisure food needs horizontal positioned, is cooled to room temperature；
(7) color and type of high microsteping Ipomoea batatas leisure food, eligible is checked to be packed according to technological requirement, really
Protect product stable and not putrid and deteriorated, obtain final product high microsteping Ipomoea batatas leisure food.
The main quality Indexs measure result of above-mentioned high microsteping Ipomoea batatas leisure food：
(1) color and luster：By the high microsteping Ipomoea batatas leisure food that such scheme makes, surface is rich in gloss in golden yellow.
(2) local flavor：By the high microsteping Ipomoea batatas leisure food that such scheme makes, full of strong Ipomoea batatas taste, rear taste is dense.
(3) hardness：By the high microsteping Ipomoea batatas leisure food that such scheme makes, hardness is 31.15N after testing.
(4) elasticity：By the high microsteping Ipomoea batatas leisure food that such scheme makes, elasticity is 0.754 after testing.
(5) total dietary fiber：By the high microsteping Ipomoea batatas leisure food that such scheme makes, total dietary fiber
20.05g/100g；
(6) regular shape.
Embodiment 2
A kind of high microsteping Ipomoea batatas leisure food, its constituent and parts by weight are as follows：
The white granulated sugar is the pure white granulated sugar of one-level, and the agar is food-grade agar powder, and the carragheen is food-grade
OK a karaoke club rubber powder.
The preparation method step of above high microsteping Ipomoea batatas leisure food is as follows：
(1) by raw sweet potato washing, sweet potato mash is smashed to obtain in peeling, boiling to pieces；
(2) water of load weighted sweet potato mash, citric acid, water gross mass 65% is sequentially placed into high-speed organization and is smashed to pieces in proportion
In machine, even Ipomoea batatas mud is smash；
(3) load weighted agar, carragheen, white granulated sugar, characteristic auxiliary material solid material are well mixed；
(4) remaining water is added to the solid material that mixes, is put into pot, heated, and be stirred continuously and be allowed to all molten
Solution, as carbohydrate gum liquid；
(5) Ipomoea batatas mud is poured into carbohydrate gum liquid and continues to heat, then infusion 35min uses filling and sealing machine injection molding
(150mm × 40mm × 40mm) is sealed, and forms high microsteping Ipomoea batatas leisure food；
(6) sterilized sterilized using spray, sterilising medium is the hot water of 100 DEG C of temperature, and sterilizing time is 20min, sterilized complete
After, high microsteping Ipomoea batatas leisure food needs horizontal positioned, is cooled to room temperature.
(7) color and type of high microsteping Ipomoea batatas leisure food, eligible is checked to be packed according to technological requirement, really
Protect product stable and not putrid and deteriorated, obtain final product high microsteping Ipomoea batatas leisure food.
The main quality Indexs measure result of above-mentioned high microsteping Ipomoea batatas leisure food：
(1) color and luster：By the high microsteping Ipomoea batatas leisure food that such scheme makes, surface is in azarin brown, is rich in gloss.
(2) local flavor：By the high microsteping Ipomoea batatas leisure food that such scheme makes, full of strong Ipomoea batatas taste, rear taste is dense.
(3) hardness：By the high microsteping Ipomoea batatas leisure food that such scheme makes, hardness is 32.34N after testing.
(4) elasticity：By the high microsteping Ipomoea batatas leisure food that such scheme makes, elasticity is 0.706 after testing.
(5) total dietary fiber：By the high microsteping Ipomoea batatas leisure food that such scheme makes, total dietary fiber is
19.46g/100g；
(6) regular shape.
Embodiment 3
A kind of high microsteping Ipomoea batatas leisure food, its constituent and parts by weight are as follows：
The citric acid be food-grade citric acid, the characteristic auxiliary material be brown sugar, the brown sugar be one-level pure brown sugar with
The preparation method step of upper high microsteping Ipomoea batatas leisure food is as follows：
(1)) by raw sweet potato washing, sweet potato mash is smashed to obtain in peeling, boiling to pieces；
(2) water of load weighted sweet potato mash, citric acid, water gross mass 65% is sequentially placed into high-speed organization and is smashed to pieces in proportion
In machine, even Ipomoea batatas mud is smash；
(3) solid materials such as load weighted agar, carragheen, white granulated sugar, characteristic auxiliary material are well mixed；
(4) remaining water is added to the solid material that mixes, is put into pot, heated, and be stirred continuously and be allowed to all molten
Solution, as carbohydrate gum liquid；
(5) Ipomoea batatas mud is poured into carbohydrate gum liquid and continues to heat, then infusion 40min uses filling and sealing machine injection molding
(150mm × 40mm × 40mm) is sealed, and forms high microsteping Ipomoea batatas leisure food；
(6) sterilized sterilized using spray, sterilising medium is the hot water of 100 DEG C of temperature, and sterilizing time is 50min, sterilized complete
After, high microsteping Ipomoea batatas leisure food needs horizontal positioned, is cooled to room temperature；
(7) color and type of high microsteping Ipomoea batatas leisure food, eligible is checked to be packed according to technological requirement, really
Protect product stable and not putrid and deteriorated, obtain final product high microsteping Ipomoea batatas leisure food.
The main quality Indexs measure result of above-mentioned high microsteping Ipomoea batatas leisure food：
(1) color and luster：By the high microsteping Ipomoea batatas leisure food that such scheme makes, surface is in bronzing, is rich in gloss.
(2) local flavor：By the high microsteping Ipomoea batatas leisure food that such scheme makes, full of strong Ipomoea batatas taste, rear taste is dense.
(3) hardness：By the high microsteping Ipomoea batatas leisure food that such scheme makes, hardness is 34.04N after testing.
(4) elasticity：By the high microsteping Ipomoea batatas leisure food that such scheme makes, elasticity is 0.896 after testing.
(5) total dietary fiber：By the high microsteping Ipomoea batatas leisure food that such scheme makes, total dietary fiber is
19.34g/100g；Regular shape.
Claims (9)
1. a kind of high microsteping Ipomoea batatas leisure food, it is characterised in that：Its constituent and parts by weight are as follows：
2. high microsteping Ipomoea batatas leisure food according to claim 1, it is characterised in that：The white granulated sugar is pure white one-level
Granulated sugar.
3. high microsteping Ipomoea batatas leisure food according to claim 1, it is characterised in that：The agar is food-grade agar
Powder.
4. high microsteping Ipomoea batatas leisure food according to claim 1, it is characterised in that：The carragheen is food-grade OK a karaoke club
Rubber powder.
5. high microsteping Ipomoea batatas leisure food according to claim 1, it is characterised in that：The citric acid is food-grade lemon
Acid.
6. high microsteping Ipomoea batatas leisure food according to claim 1, it is characterised in that：The characteristic auxiliary material is brown sugar.
7. high microsteping Ipomoea batatas leisure food according to claim 6, it is characterised in that：The brown sugar is that one-level is pure red
Sugar.
8. the preparation method of a kind of high microsteping Ipomoea batatas leisure food as described in any one of claim 1 to 7, it is characterised in that：
Step is as follows：
Will raw sweet potato washing, peeling, boiling, smash to obtain sweet potato mash to pieces；
(2) the water of load weighted sweet potato mash, citric acid, water gross mass 65% is sequentially placed into high-speed tissue mashing machine in proportion,
Smash even Ipomoea batatas mud；
(3) load weighted agar, carragheen, white granulated sugar, characteristic auxiliary material solid material are well mixed；
(4) remaining water is added to the solid material that mixes, be put into pot, heated, and be stirred continuously and be allowed to whole dissolvings, into
It is carbohydrate gum liquid；
(5) Ipomoea batatas mud is poured into carbohydrate gum liquid and continue to heat, 30~40min of infusion, then injection molding, sealing；
(6) sterilized using spray, sterilising medium is the hot water of 100 DEG C of temperature, and sterilizing time is 10~50min, sterilized completion
Afterwards, horizontal positioned high microsteping potato food, is cooled to room temperature；
Check high microsteping potato food color and type, it is desirable to high microsteping potato food be rich in gloss, Ipomoea batatas taste it is strong,
Regular shape, it is ensured that product is stable and not putrid and deteriorated, obtains final product high microsteping Ipomoea batatas leisure food.
9. the preparation method of high microsteping Ipomoea batatas leisure food according to claim 8, it is characterised in that：The step (5) in
Injection molding is 150mm × 40mm × 40mm.
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