CN107897637A - A kind of sweet potato oil slick composite flour and preparation method thereof - Google Patents
A kind of sweet potato oil slick composite flour and preparation method thereof Download PDFInfo
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- CN107897637A CN107897637A CN201711238978.1A CN201711238978A CN107897637A CN 107897637 A CN107897637 A CN 107897637A CN 201711238978 A CN201711238978 A CN 201711238978A CN 107897637 A CN107897637 A CN 107897637A
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- sweet potato
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- oil slick
- composite flour
- peanut
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 59
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 59
- 235000013312 flour Nutrition 0.000 title claims abstract description 37
- 239000002131 composite material Substances 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 14
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 14
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 14
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 14
- 238000004140 cleaning Methods 0.000 claims abstract description 14
- 235000020232 peanut Nutrition 0.000 claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000002002 slurry Substances 0.000 claims abstract description 6
- 239000002893 slag Substances 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 238000001914 filtration Methods 0.000 claims abstract 2
- 239000007788 liquid Substances 0.000 claims abstract 2
- 239000003651 drinking water Substances 0.000 claims description 6
- 235000020188 drinking water Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 235000006667 Aleurites moluccana Nutrition 0.000 claims description 4
- 244000144725 Amygdalus communis Species 0.000 claims description 4
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 4
- 235000007319 Avena orientalis Nutrition 0.000 claims description 4
- 235000018244 Castanea mollissima Nutrition 0.000 claims description 4
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 4
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 4
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 4
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 4
- 235000009496 Juglans regia Nutrition 0.000 claims description 4
- 235000020224 almond Nutrition 0.000 claims description 4
- 235000020234 walnut Nutrition 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 240000004957 Castanea mollissima Species 0.000 claims 2
- 240000007049 Juglans regia Species 0.000 claims 2
- 150000001875 compounds Chemical class 0.000 claims 2
- 238000003756 stirring Methods 0.000 claims 2
- 239000000203 mixture Substances 0.000 claims 1
- 239000006228 supernatant Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 201000006549 dyspepsia Diseases 0.000 abstract description 4
- 208000024798 heartburn Diseases 0.000 abstract description 4
- 230000007774 longterm Effects 0.000 abstract description 4
- 206010067171 Regurgitation Diseases 0.000 abstract description 3
- 206010025482 malaise Diseases 0.000 abstract description 3
- 208000024891 symptom Diseases 0.000 abstract description 3
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 238000005360 mashing Methods 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 8
- 210000002784 stomach Anatomy 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 235000013619 trace mineral Nutrition 0.000 description 4
- 239000011573 trace mineral Substances 0.000 description 4
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- 244000136475 Aleurites moluccana Species 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 241000758789 Juglans Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000209763 Avena sativa Species 0.000 description 1
- 235000007558 Avena sp Nutrition 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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 provides a kind of sweet potato oil slick composite flour and preparation method thereof, selects the nuisanceless base sweet potato place of production, picks out the homogeneous sweet potato of volume；Using sweet potato peeling cleaning machine peeling cleaning, select high-quality pea and peanut and soaked with warm water；Then mashing filtering is carried out to sweet potato, 5 parts of 85 parts of sweet potato granulated slag, 10 parts of pea and peanut is beaten after mixing；Sour ferment processing is carried out after the slurries obtained twice are stirred, the oil slick complex liquid of lower floor is packed into draining；Composite flour finished product is made in pack after dry, sterilizing.Composite flour nutrition of the present invention is balanced, and long-term consumption can make body metabolism balanced, and the malaise symptoms such as sour regurgitation, heartburn are surrounded and seize after effectively eliminating simple consumption sweet potato.
Description
Technical field
The invention belongs to food technology field, more particularly, to a kind of sweet potato oil slick composite flour and preparation method thereof.
Background technology
Flour is the staple food of north of China most area, with food variety made of flour it is various, make a lot of variety, flavor
It is totally different, but nutrition is single in long patent flour, and various diseases occur in the unbalanced human body of long-term nutrition.With people's living standard
Intellectual is continuously improved, and people's active demand one kind possesses oneself constitution demand, matches somebody with somebody diet diversiformly design feature by body, commonly
The nutritive value of flour is not high, and mouthfeel is general, it is difficult to meet the needs of people.
The content of the invention
In view of this, the present invention is directed to propose a kind of sweet potato oil slick composite flour and preparation method thereof, use is of the present invention
Sweet potato oil slick composite flour made of food, nutrition is comprehensive, has disease-resistant, anti-three high effects to human body, has to human body very much
Benefit.
To reach above-mentioned purpose, the technical proposal of the invention is realized in this way：
A kind of sweet potato oil slick composite flour, its preparation method include the following steps：
Step A, the nuisanceless base sweet potato place of production is selected, it is spare to pick out the homogeneous sweet potato of volume；
Step B, the sweet potato obtained in step A is subjected to peeling cleaning using sweet potato peeling cleaning machine, is then carried out with drinking water
Rinse；
Step C, high-quality pea and peanut are selected and soaks it with warm water jointly；
Step D, the sweet potato obtained in step B is beaten, is then filtered, the sweet potato granulated slag and slurries being obtained by filtration point
Do not collect spare；
Step E, soaked pea and peanut in the granulated slag in step D and step C are mixed in following ratio：Sweet potato
Mixed material, is then beaten by 85 parts of granulated slag, 10 parts of pea, 5 parts of peanut；
Step F, the slurries obtained in the slurries obtained in step D and step E are poured into stirring pool jointly and be stirred, to stirring
Mix uniformly mixed material and carry out sour ferment processing, then skim supernatant, the oil slick complex liquid of lower floor is packed into draining；
Step G, composite flour finished product is made in pack after the compound after pack draining in step F being dried, sterilized.
Preferably, when the step C medium temperatures water-soaking time is 6-24 small.
Preferably, can also be added in the step D：8-16 parts of Chinese yam, 6-20 parts of walnut, 3-8 parts of almond, Chinese chestnut 0.5-6
10-20 parts of part and oat, equal grind into powder after the Chinese yam, walnut, almond, Chinese chestnut and oat are cleaned and dried.
Preferably, mixed material is broken into the slurries below 60 mesh in the step E.
Preferably, in the step F sour ferment processing be by mixed material stand 12 it is small when more than.
Preferably, the mixing speed in the step F is 280r/min-350r/min.
Preferably, dry select in the step G is freeze-dried.
Relative to the prior art, sweet potato oil slick composite flour nutrition of the present invention is comprehensive, has the advantage that：
（1）Sweet potato crust is removed, thoroughly removes the harmful substance that crust is contacted with soil, composite flour is absolute made from guarantee
Clean and safety；
（2）Sweet potato granulated slag is added to unclear, to be effectively retained in sweet potato all trace elements together；
（3）People can produce hydrochloric acid in gastric juice after why having eaten sweet potato and potato powder, feel heartburn, stomach is not felt like oneself, and be because sweet potato
Containing the trace element beneficial to human body in although, fat and protein are practically free of, in composite flour of the present invention
Pea and peanut are added, in the two in addition to containing trace element largely beneficial to human body, the two is containing abundant egg
White matter, while also contain lecithin in peanut, after the addition of the two causes people to eat food made from composite flour, outside stomach lining
Table can produce a kind of protected protein, so as to stomach will not be made to be upset, efficiently solve afterbody sour regurgitation after simple consumption sweet potato
With heartburn malaise symptoms；
（4）Sweet potato oil slick composite flour quality of the present invention is good, and numerous food can be made, widely used.
Embodiment
Unless otherwise stated, term used herein is respectively provided with the implication that those skilled in the art routinely understand, in order to
Readily appreciate the present invention, some terms used herein have been subjected to following definitions.
All Digital IDs, such as pH, temperature, time, concentration, including scope, are all approximations.It is to be understood that although
Term " about " is all added before always not describing all Digital IDs clearly.While it will also be understood that, although always not clear and definite
Narration, reagent described herein is only example, its equivalent is known in the art.
With reference to embodiment, the present invention will be described in detail.
Embodiment 1
A kind of sweet potato oil slick composite flour, its preparation method include the following steps：
Step A, the nuisanceless base sweet potato place of production is selected, it is spare to pick out the homogeneous sweet potato of volume；
Step B, the sweet potato obtained in step A is subjected to peeling cleaning using sweet potato peeling cleaning machine, is then carried out with drinking water
Rinse；
Step C, select high-quality pea and peanut and by its jointly with warm water immersion 8 it is small when；
Step D, the sweet potato obtained in step B is beaten, is then filtered with white gauze, the sweet potato granulated slag being obtained by filtration
Collected respectively with slurries spare；
Step E, soaked pea and peanut in the granulated slag in step D and step C are mixed in following ratio：Sweet potato
Mixed material, is then broken into the slurries of 60 mesh by 85 parts of granulated slag, 10 parts of pea, 5 parts of peanut；
Step F, the slurries obtained in the slurries obtained in step D and step E are poured into stirring pool jointly and be stirred, stirred
Speed is 280r/min, when then small to the sour ferment processing 15 of the material progress being uniformly mixed, supernatant is then skimmed, by under
The oil slick complex liquid pack draining of layer；
Step G, composite flour finished product is made in pack after the compound after pack draining in step F being freeze-dried, sterilized.
Implement 2
A kind of sweet potato oil slick composite flour, its preparation method include the following steps：
Step A, the nuisanceless base sweet potato place of production is selected, it is spare to pick out the homogeneous sweet potato of volume；
Step B, the sweet potato obtained in step A is subjected to peeling cleaning using sweet potato peeling cleaning machine, is then carried out with drinking water
Rinse；
Step C, select high-quality pea and peanut and by its jointly with warm water immersion 12 it is small when；
Step D, the sweet potato obtained in step B is beaten, is then filtered with white gauze, the sweet potato granulated slag being obtained by filtration
Collected respectively with slurries spare；
Step E, soaked pea and peanut in the granulated slag in step D and step C are mixed in following ratio：Sweet potato
85 parts of granulated slag, 10 parts of pea, 5 parts of peanut, then add 8 parts of Chinese yam, 13 parts of walnut, 3 parts of almond, 2 parts of Chinese chestnut and oat 20
Part, then mixed material is broken into the slurries of 40 mesh, the Chinese yam, walnut, almond, Chinese chestnut and oat are ground after being cleaned and dried
Into powder；
Step F, the slurries obtained in the slurries obtained in step D and step E are poured into stirring pool jointly and be stirred, stirred
Speed is 350r/min, when then small to the sour ferment processing 12 of the material progress being uniformly mixed, supernatant is then skimmed, by under
The oil slick complex liquid pack draining of layer；
Step G, composite flour finished product is made in pack after the compound after pack draining in step F being freeze-dried, sterilized.
Embodiment 3
A kind of sweet potato oil slick composite flour, its preparation method include the following steps：
Step A, the nuisanceless base sweet potato place of production is selected, it is spare to pick out the homogeneous sweet potato of volume；
Step B, the sweet potato obtained in step A is subjected to peeling cleaning using sweet potato peeling cleaning machine, is then carried out with drinking water
Rinse；
Step C, select high-quality pea and peanut and by its jointly with warm water immersion 18 it is small when；
Step D, the sweet potato obtained in step B is beaten, is then filtered with double-deck white gauze, the sweet potato being obtained by filtration
Granulated slag and slurries are collected spare respectively；
Step E, soaked pea and peanut in the granulated slag in step D and step C are mixed in following ratio：Sweet potato
85 parts of granulated slag, 10 parts of pea, 5 parts of peanut, then add 14 parts of Chinese yam, 6 parts of walnut, 5 parts of almond, 4 parts of Chinese chestnut and oat 12
Part, then mixed material is broken into the slurries of 40 mesh, the Chinese yam, walnut, almond, Chinese chestnut and oat are ground after being cleaned and dried
Into powder；
Step F, the slurries obtained in the slurries obtained in step D and step E are poured into stirring pool jointly and be stirred, stirred
Speed is 320r/min, when then small to the sour ferment processing 16 of the material progress being uniformly mixed, supernatant is then skimmed, by under
The oil slick complex liquid pack draining of layer；
Step G, composite flour finished product is made in pack after the compound after pack draining in step F being freeze-dried, sterilized.
Embodiment 4
A kind of sweet potato oil slick composite flour, its preparation method include the following steps：
Step A, the nuisanceless base sweet potato place of production is selected, it is spare to pick out the homogeneous sweet potato of volume；
Step B, the sweet potato obtained in step A is subjected to peeling cleaning using sweet potato peeling cleaning machine, is then carried out with drinking water
Rinse；
Step C, select high-quality pea and peanut and by its jointly with warm water immersion 24 it is small when；
Step D, the sweet potato obtained in step B is beaten, is then filtered with double-deck white gauze, the sweet potato being obtained by filtration
Granulated slag and slurries are collected spare respectively；
Step E, soaked pea and peanut in the granulated slag in step D and step C are mixed in following ratio：Sweet potato
85 parts of granulated slag, 10 parts of pea, 5 parts of peanut, then add 9 parts of Chinese yam, 18 parts of walnut, 8 parts of almond, 0.5 part of Chinese chestnut and oat
16 parts, then mixed material is broken into the slurries of 60 mesh, the Chinese yam, walnut, almond, Chinese chestnut and oat are ground after being cleaned and dried
Clay into power；
Step F, the slurries obtained in the slurries obtained in step D and step E are poured into stirring pool jointly and be stirred, stirred
Speed is 330r/min, when then small to the sour ferment processing 15 of the material progress being uniformly mixed, supernatant is then skimmed, by under
The oil slick complex liquid pack draining of layer；
Step G, composite flour finished product is made in pack after the compound after pack draining in step F being freeze-dried, sterilized.
Obtained composite flour in embodiment 1 is finally made into steamed bun, the composite flour in embodiment 2 is finally made cool
Skin, the composite flour in embodiment 3 are finally made He and are ironed, and the composite flour in embodiment 4 finally makes noodles, and above-mentioned food is
Foretaste rear mouthfeel satisfaction and reach more than 98%, total balance of the body metabolism can be effectively facilitated after people's long-term consumption, it is extensive beneficial to body
Multiple to prevent that three is high to balance alkalescent constitution, long-term consumption, mouthfeel is fond of eating compared with long patent flour more chewy, improves the edible emerging of people
Interest, the other pea and peanut in composite flour, in the two in addition to containing trace element largely beneficial to human body, the two is equal
Containing abundant protein, while also contain lecithin in peanut, the addition of the two causes people to eat the obtained food of composite flour
After product, stomach lining appearance can produce a kind of protected protein, so as to stomach will not be made to be upset, it is red to efficiently solve simple consumption
Afterbody sour regurgitation and heartburn malaise symptoms after potato.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
With within principle, any modification, equivalent replacement, improvement and so on, should all be included in the protection scope of the present invention god.
Claims (7)
1. a kind of sweet potato oil slick composite flour, its preparation method include the following steps：
Step A, the nuisanceless base sweet potato place of production is selected, it is spare to pick out the homogeneous sweet potato of volume；
Step B, the sweet potato obtained in step A is subjected to peeling cleaning using sweet potato peeling cleaning machine, is then carried out with drinking water
Rinse；
Step C, high-quality pea and peanut are selected and soaks it with warm water jointly；
Step D, the sweet potato obtained in step B is beaten, is then filtered, the sweet potato granulated slag and slurries being obtained by filtration point
Do not collect spare；
Step E, soaked pea and peanut in the granulated slag in step D and step C are mixed in following ratio：Sweet potato
Mixed material, is then beaten by 85 parts of granulated slag, 10 parts of pea, 5 parts of peanut；
Step F, the slurries obtained in the slurries obtained in step D and step E are poured into stirring pool jointly and be stirred, to stirring
Mix uniformly mixed material and carry out sour ferment processing, then skim supernatant, the oil slick complex liquid of lower floor is packed into draining；
Step G, composite flour finished product is made in pack after the compound after pack draining in step F being dried, sterilized.
2. sweet potato oil slick composite flour according to claim 1 is characterized in that：The step C medium temperature water-soaking times are
When 6-24 is small.
3. sweet potato oil slick composite flour according to claim 1 is characterized in that：It can also be added in the step D：Chinese yam
10-20 parts of 8-16 parts, 6-20 parts of walnut, 3-8 parts of almond, 0.5-6 parts of Chinese chestnut and oat, the Chinese yam, walnut, almond, Chinese chestnut
Equal grind into powder after being cleaned and dried with oat.
4. sweet potato oil slick composite flour according to claim 1 is characterized in that：By mixed material in the step E
Break into the slurries below 60 mesh.
5. sweet potato oil slick composite flour according to claim 1 is characterized in that：Sour ferment processing is to mix in the step F
More than when compound material standing 12 is small.
6. sweet potato oil slick composite flour according to claim 1 is characterized in that：Mixing speed in the step F is
280r/min-350r/min。
7. sweet potato oil slick composite flour according to claim 1 is characterized in that：Dry select in the step G freezes
It is dry.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711238978.1A CN107897637A (en) | 2017-11-30 | 2017-11-30 | A kind of sweet potato oil slick composite flour and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711238978.1A CN107897637A (en) | 2017-11-30 | 2017-11-30 | A kind of sweet potato oil slick composite flour and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN107897637A true CN107897637A (en) | 2018-04-13 |
Family
ID=61849633
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| CN104431873A (en) * | 2014-12-05 | 2015-03-25 | 杨慧 | Sweet potato powder treatment process |
| CN105685751A (en) * | 2016-03-01 | 2016-06-22 | 晋城市伊健食品有限公司 | Potato and coarse cereal breakfast drink and preparing method thereof |
-
2017
- 2017-11-30 CN CN201711238978.1A patent/CN107897637A/en active Pending
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|---|---|---|---|---|
| JPH0641814A (en) * | 1990-03-06 | 1994-02-15 | Mitsui Petrochem Ind Ltd | Production of drawn molded body of ultrahigh-molecular weight polypropylene |
| CN102352395A (en) * | 2011-08-05 | 2012-02-15 | 刘瀚昌 | Technology for processing starch by using fresh sweet potatoes |
| CN103431338A (en) * | 2013-08-30 | 2013-12-11 | 欧阳景茂 | Method for processing sweet potato vermicelli |
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| 刘树栋: "《薯芋类制品768例》", 31 January 2006, 科学技术文献出版社 * |
| 申永福，等: "消化性溃疡与蛋白质", 《晋东南师专学报》 * |
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