CN108244561A - A kind of cold-type yellow (clear) potato appetizing volume and preparation method thereof - Google Patents
A kind of cold-type yellow (clear) potato appetizing volume and preparation method thereof Download PDFInfo
- Publication number
- CN108244561A CN108244561A CN201810258635.XA CN201810258635A CN108244561A CN 108244561 A CN108244561 A CN 108244561A CN 201810258635 A CN201810258635 A CN 201810258635A CN 108244561 A CN108244561 A CN 108244561A
- Authority
- CN
- China
- Prior art keywords
- potato
- parts
- black tea
- appetizing
- volume
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 89
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 89
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 44
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- 244000269722 Thea sinensis Species 0.000 claims abstract description 25
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 25
- 235000020279 black tea Nutrition 0.000 claims abstract description 25
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 21
- 229920001592 potato starch Polymers 0.000 claims abstract description 20
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 18
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 17
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 17
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 17
- 235000010447 xylitol Nutrition 0.000 claims abstract description 17
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000001525 mentha piperita l. herb oil Substances 0.000 claims abstract description 16
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000019477 peppermint oil Nutrition 0.000 claims abstract description 16
- 239000000811 xylitol Substances 0.000 claims abstract description 16
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 16
- 229960002675 xylitol Drugs 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 9
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 8
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 241000220317 Rosa Species 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 239000002562 thickening agent Substances 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 11
- 235000012730 carminic acid Nutrition 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 239000003963 antioxidant agent Substances 0.000 claims description 9
- 239000001202 beta-cyclodextrine Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 8
- 230000003078 antioxidant effect Effects 0.000 claims description 7
- 235000006708 antioxidants Nutrition 0.000 claims description 7
- 235000000346 sugar Nutrition 0.000 claims description 7
- 239000003292 glue Substances 0.000 claims description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 5
- 229930003268 Vitamin C Natural products 0.000 claims description 5
- 239000004568 cement Substances 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000003086 colorant Substances 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000005360 mashing Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000002893 slag Substances 0.000 claims description 5
- 235000019154 vitamin C Nutrition 0.000 claims description 5
- 239000011718 vitamin C Substances 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 2
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 2
- 238000004090 dissolution Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 239000003507 refrigerant Substances 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 238000011156 evaluation Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000001953 sensory effect Effects 0.000 abstract description 3
- 235000011888 snacks Nutrition 0.000 abstract description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- 239000002304 perfume Substances 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 239000007967 peppermint flavor Substances 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 1
- 235000009685 Crataegus X maligna Nutrition 0.000 description 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 1
- 235000009486 Crataegus bullatus Nutrition 0.000 description 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 1
- 235000009682 Crataegus limnophila Nutrition 0.000 description 1
- 235000004423 Crataegus monogyna Nutrition 0.000 description 1
- 240000000171 Crataegus monogyna Species 0.000 description 1
- 235000002313 Crataegus paludosa Nutrition 0.000 description 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 241000270708 Testudinidae Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000013573 potato product Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/225—Farinaceous thickening agents other than isolated starch or derivatives
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
A kind of cold-type yellow (clear) potato appetizing volume and preparation method thereof, using potato as primary raw material, addition black tea, potato starch, xanthans, citric acid, high fructose syrup, xylitol, peppermint oil, ascorbic acid,βThe auxiliary materials such as cyclodextrine, famille rose, and determine that the optimal processing parameter of cold-type yellow (clear) potato appetizing volume and the appetizing volume of technical essential preparation not only integrate potato nutritional and flavor using the method for sensory evaluation, and with distinctive black tea perfume (or spice) and refrigerant peppermint flavor, be a kind of relieving summer-heat reduce phlegm and internal heat, the cold-type yellow (clear) snack food for cephalocathartic of refreshing oneself.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of cold-type yellow (clear) potato appetizing volume and its preparation side
Method.
Background technology
China's potato planting is extensive, is grain dish dual-purpose crop, has higher Development volue.In addition to containing in potato
Outside carbohydrate, also containing abundant vitamin and mineral.
Appetizing volume is all the favorite leisure snacks of consumers in general all the time, and traditional appetizing is rolled up mainly with hawthorn, apple
The fruit such as fruit are prepared for raw material, especially deep to be liked by children and young man.But it is rolled up simultaneously using the appetizing that vegetables prepare as primary raw material
Rare, there has been no the reports that appetizing volume is made using potato as raw material at present.Therefore, it develops full of nutrition, sweet and sour taste
Cold-type yellow (clear) potato appetizing volume is conducive to expand the application range of potato.
Invention content
The object of the present invention is to provide a kind of cold-type yellow (clear) potato appetizing volume and preparation method thereof, using potato as main original
Material, addition black tea, potato starch, xanthans, citric acid, high fructose syrup, xylitol, peppermint oil, ascorbic acid,βRing-type paste
The auxiliary materials such as essence, famille rose, and the method for using sensory evaluation determines the optimal processing parameter and skill of cold-type yellow (clear) potato appetizing volume
Appetizing volume prepared by art main points not only integrates potato nutritional and flavor, but also with distinctive black tea perfume (or spice) and refrigerant thin
Lotus flavor, be a kind of relieving summer-heat reduce phlegm and internal heat, the cold-type yellow (clear) snack food for cephalocathartic of refreshing oneself.
To achieve these goals, the preparation scheme that the present invention takes is as follows：
A kind of cold-type yellow (clear) potato appetizing volume, includes the following steps：
200-300 parts of potato, 20-25 parts of black tea, 3-5 parts of potato starch, 1-2 parts of xanthans, 50-70 parts of high fructose syrup,
50-60 parts of xylitol, 4-5 parts of citric acid, 5-7 parts of peppermint oil, 2-3 parts of ascorbic acid,β1-2 parts of cyclodextrine, it is carmine
0.5-0.7 parts；
Wherein potato starch is thickener, and xanthans is thickener, and ascorbic acid is antioxidant,βCyclodextrine is antioxygen
Agent, famille rose are colorant.
A kind of preparation method of cold-type yellow (clear) potato appetizing volume, includes the following steps：
1）The preparation of potato pulp：Fresh potato disease-free, nothing is rotten, cleaning, peeling are selected, stripping and slicing adds in 0.1% vitamin C
Solution（Colour protecting liquid）1 h of color protection is carried out, clear water, which rinses, removes colour protecting liquid, with mashing crusher machine, obtains potato pulp；
2）The preparation of Black Tea：Good black tea is selected, with 2 times of water, black tea is impregnated 10-12 h, removed after filtering by 80 DEG C of water temperature
Black tea slag is removed, obtains Black Tea；
3）Glue is starched：After potato starch and xanthans are mixed in proportion, 3 times of boiling water are added in, are stirred well to material dissolution；
4）Change sugar：High fructose syrup is poured into pot, 1 times of water is added in, is sufficiently mixed and is heated to boiling；
5）Charging concentration：Step 4）Middle addition potato pulp, makes potato pulp be sufficiently mixed with high fructose syrup, and is stirred continuously anti-
It is only burned, after 4 min, adds in xylitol and continue to mix, after 1 min, add in rubber cement and citric acid, stir evenly
Afterwards, by 30 s, Black Tea and peppermint oil is added, is stirred continuously and is concentrated, after 3 min, during completion to be concentrated, most
Add in afterwards carmine, ascorbic acid andβCyclodextrine is uniformly mixed so as to obtain potato thickened pulp；
6）A kind of rhyme scheme in Chinese operas serving as the prelude to a complete score for voices：Potato thickened pulp is poured into baking pan, it is 0.4-0.6 cm to ensure its thickness；
7）Drying：It is put into constant temperature blast drying oven, the dry 15-17 h at a temperature of 100-120 DEG C；
8）Packaging：The square of 5 × 5 cm is cut into, is rolled into rouleau.
Further, the step 1）In, potato pulp is handled without boiling, it is therefore an objective to be ensured in step 5）Charging concentration
Potato fragrance is discharged in the process, proves that appetizing volume prepared by raw potato slurry is rolled up than appetizing prepared by ripe potato pulp through subjective appreciation
Potato fragrance is denseer.
Further, the step 3）In, thickener selected as potato starch and xanthans.Because the fruit of potato in itself
Glue content is low, smooth appetizing volume epidermis is hardly formed, so thickener can overcome the problems, such as this according to said ratio.Its
In, the addition of potato starch can be effectively improved the situation of modification, cracking and broken strip that appetizing volume occurs in drying course,
Potato starch further improves the product of appetizing volume with that after xanthans compounding, can be effectively increased the viscoplasticity of potato starch
Matter.
Further, the step 4）In high fructose syrup not only can effectively promote the sugariness of appetizing volume, but also its blood glucose
Index is low, can increase the audient crowd of appetizing volume.
Further, the step 5）In, using sugaring twice, first potato pulp and high fructose syrup are sufficiently mixed in technique
Afterwards, xylitol is added.Because xylitol has the characteristics that hygroscopicity and not easy to ferment, appetizing prepared by addition xylitol
Volume can not only keep prolonged flexibility, but also can extend the shelf-life of appetizing volume.Preservative select ascorbic acid andβCyclodextrine, the two add in the color and luster that appetizing can more preferably be protected to roll up, play stable color-protecting function simultaneously.
The beneficial effects of the invention are as follows：
1）The present invention prepares cold-type yellow (clear) potato appetizing volume in a manner that potato, Black Tea and peppermint oil etc. are combined, with
Traditional appetizing volume is compared, and the organoleptic attribute of appetizing volume prepared by this method has the distinctive potato fragrance of tuber crops, and seek
Support abundant, delicious, color stability.
2）It is added in the present invention using high fructose syrup and xylitol instead of granulated sugar, the refrigerant of making can be effectively ensured
Type potato appetizing volume low sugar further expands the sphere of consumption of cold-type yellow (clear) potato appetizing volume.
3）The Black Tea and peppermint oil added in the present invention can assign the refrigerant mouthfeel of cold-type yellow (clear) potato appetizing volume, and
Contain abundant nutritional ingredient in Black Tea.
4）The thickener that the present invention uses in preparation process（Potato starch and xanthans）And citric acid, it can be into one
Step improves the viscoplasticity of cold-type yellow (clear) potato appetizing volume and sour-sweet mouthfeel.
5）The antioxidant that the present invention uses in preparation process（Ascorbic acid andβCyclodextrine）, can effectively play
To the color-protecting function of cold-type yellow (clear) potato appetizing volume.
6）The present invention enriches potato product, expands the application range of potato.
Description of the drawings
Fig. 1 is overall process route figure of the present invention.
Specific embodiment
The present invention is described in further details with specific embodiment below, the present invention is not limited to implement in detail below
Example.
Embodiment one：
200 parts of potato, 20 parts of black tea, 3 parts of potato starch（Thickener）, 1 part of xanthans（Thickener）, high fructose syrup 50
Part, 50 parts of xylitol, 4 parts of citric acid, 5 parts of peppermint oil, 2 parts of ascorbic acid（Antioxidant）,β1 part of cyclodextrine（It is anti-oxidant
Agent）, it is 0.5 part carmine（Colorant）.
The preparation method of this cold-type yellow (clear) potato appetizing volume is：
1）The preparation of potato pulp：Fresh potato disease-free, nothing is rotten, cleaning, peeling are selected, stripping and slicing adds in 0.1% vitamin C
Solution（Colour protecting liquid）1 h of color protection is carried out, clear water, which rinses, removes colour protecting liquid, with mashing crusher machine, obtains potato pulp.
2）The preparation of Black Tea：Good black tea is selected, with 2 times of water（80℃）Black tea is impregnated into 10 h, is removed after filtering
Black tea slag, obtains Black Tea.
3）Glue is starched：After potato starch and xanthans are mixed in proportion, 3 times of boiling water are added in, are stirred well to material
Dissolving.
4）Change sugar：High fructose syrup is poured into pot, 1 times of water is added in, is sufficiently mixed and is heated to boiling.
5）Charging concentration：Step 4）Middle addition potato pulp, makes potato pulp be sufficiently mixed with high fructose syrup, and constantly stir
Mixing prevents from being burned.After 4 min, add in xylitol and continue to mix.After 1 min, rubber cement and citric acid, stirring are added in
After uniformly, by 30 s, Black Tea and peppermint oil are added, is stirred continuously and is concentrated.After 3 min, completion to be concentrated
When, be eventually adding carmine, ascorbic acid andβCyclodextrine is uniformly mixed so as to obtain potato thickened pulp.
6）A kind of rhyme scheme in Chinese operas serving as the prelude to a complete score for voices：Potato thickened pulp after concentration is poured into baking pan, it is 0.4 cm to ensure its thickness.
7）Drying：It is put into constant temperature blast drying oven, dry 15 h at a temperature of 100 DEG C.
8）Packaging：The square of 5 × 5 cm is cut into, is rolled into rouleau.
Embodiment two：
250 parts of potato, 23 parts of black tea, 4 parts of potato starch（Thickener）, 2 parts of xanthans（Thickener）, high fructose syrup 60
Part, 55 parts of xylitol, 5 parts of citric acid, 6 parts of peppermint oil, 3 parts of ascorbic acid（Antioxidant）,β2 parts of cyclodextrine（It is anti-oxidant
Agent）, it is 0.6 part carmine（Colorant）.
The preparation method of this cold-type yellow (clear) potato appetizing volume is：
1）The preparation of potato pulp：Fresh potato disease-free, nothing is rotten, cleaning, peeling are selected, stripping and slicing adds in 0.1% vitamin C
Solution（Colour protecting liquid）1 h of color protection is carried out, clear water, which rinses, removes colour protecting liquid, with mashing crusher machine, obtains potato pulp.
2）The preparation of Black Tea：Good black tea is selected, with 2 times of water（80℃）Black tea is impregnated into 11 h, is removed after filtering
Black tea slag, obtains Black Tea.
3）Glue is starched：After potato starch and xanthans are mixed in proportion, 3 times of boiling water are added in, are stirred well to material
Dissolving.
4）Change sugar：High fructose syrup is poured into pot, 1 times of water is added in, is sufficiently mixed and is heated to boiling.
5）Charging concentration：Step 4）Middle addition potato pulp, makes potato pulp be sufficiently mixed with high fructose syrup, and constantly stir
Mixing prevents from being burned.After 4 min, add in xylitol and continue to mix.After 1 min, rubber cement and citric acid, stirring are added in
After uniformly, by 30 s, Black Tea and peppermint oil are added, is stirred continuously and is concentrated.After 3 min, completion to be concentrated
When, be eventually adding carmine, ascorbic acid andβCyclodextrine is uniformly mixed so as to obtain potato thickened pulp.
6）A kind of rhyme scheme in Chinese operas serving as the prelude to a complete score for voices：Potato thickened pulp after concentration is poured into baking pan, it is 0.5 cm to ensure its thickness.
7）Drying：It is put into constant temperature blast drying oven, dry 16 h at a temperature of 110 DEG C.
8）Packaging：The square of 5 × 5 cm is cut into, is rolled into rouleau.
Embodiment three：
300 parts of potato, 25 parts of black tea, 5 parts of potato starch（Thickener）, 2 parts of xanthans（Thickener）, high fructose syrup 70
Part, 60 parts of xylitol, 5 parts of citric acid, 0.7 part of peppermint oil, 3 parts of ascorbic acid（Antioxidant）,β2 parts of cyclodextrine（Antioxygen
Agent）, it is 0.7 part carmine（Colorant）.
The preparation method of this cold-type yellow (clear) potato appetizing volume is：
1）The preparation of potato pulp：Fresh potato disease-free, nothing is rotten, cleaning, peeling are selected, stripping and slicing adds in 0.1% vitamin C
Solution（Colour protecting liquid）1 h of color protection is carried out, clear water, which rinses, removes colour protecting liquid, with mashing crusher machine, obtains potato pulp.
2）The preparation of Black Tea：Good black tea is selected, with 2 times of water（80℃）Black tea is impregnated into 12 h, is removed after filtering
Black tea slag, obtains Black Tea.
3）Glue is starched：After potato starch and xanthans are mixed in proportion, 3 times of boiling water are added in, are stirred well to material
Dissolving.
4）Change sugar：High fructose syrup is poured into pot, 1 times of water is added in, is sufficiently mixed and is heated to boiling.
5）Charging concentration：Step 4）Middle addition potato pulp, makes potato pulp be sufficiently mixed with high fructose syrup, and constantly stir
Mixing prevents from being burned.After 4 min, add in xylitol and continue to mix.After 1 min, rubber cement and citric acid, stirring are added in
After uniformly, by 30 s, Black Tea and peppermint oil are added, is stirred continuously and is concentrated.After 3 min, completion to be concentrated
When, be eventually adding carmine, ascorbic acid andβCyclodextrine is uniformly mixed so as to obtain potato thickened pulp.
6）A kind of rhyme scheme in Chinese operas serving as the prelude to a complete score for voices：Potato thickened pulp after concentration is poured into baking pan, it is 0.6 cm to ensure its thickness.
7）Drying：It is put into constant temperature blast drying oven, dry 17 h at a temperature of 120 DEG C.
8）Packaging：The square of 5 × 5 cm is cut into, is rolled into rouleau.
The innovative point of the present invention：
1）Using 200-300 parts of potatos, Black Teas（20-25 parts of black tea）With the cold-type yellow (clear) Ma Ling of the preparations such as 5-7 portions of peppermint oils
Potato appetizing volume, has the characteristics that aromatic strongly fragrant, the full of nutrition, delicious of potato, color stability.
2）Potato directly crushes without boiling processing and obtains potato pulp, it is ensured that during charging concentration fully
Discharge potato fragrance.
3）Black Tea and peppermint oil can assign appetizing volume refrigerant mouthfeel, and in Black Tea containing abundant nutrition into
Point.
4）Granulated sugar is replaced to be added with 50-70 parts of high fructose syrups and 50-60 parts of xylitols, making can be effectively ensured
Cold-type yellow (clear) potato appetizing volume low sugar.
5）Thickener selects 3-5 parts of potato starch and 1-2 parts of xanthans, can improve appetizing and roll out existing deformation, tortoise
It splits, the problem of broken strip and viscoplasticity are poor.
6）Antioxidant selects 2-3 parts of ascorbic acid and 1-2 parts of cycloheptaamyloses, can play effective color-protecting function.
The Analysis of conclusion of three embodiments：
The present invention is from potato additive amount, auxiliary material adding proportion and the appetizing of cold-type yellow (clear) potato is rolled sequentially in terms of the two standby
Technique is studied, and is passed through sensory evaluation and be detected, and three embodiments all can obtain preferable cold-type yellow (clear) potato appetizing
Roll up product.
Claims (2)
1. a kind of cold-type yellow (clear) potato appetizing volume, which is characterized in that include the following steps：
200-300 parts of potato, 20-25 parts of black tea, 3-5 parts of potato starch, 1-2 parts of xanthans, 50-70 parts of high fructose syrup,
50-60 parts of xylitol, 4-5 parts of citric acid, 5-7 parts of peppermint oil, 2-3 parts of ascorbic acid,β1-2 parts of cyclodextrine, it is carmine
0.5-0.7 parts；
Wherein potato starch is thickener, and xanthans is thickener, and ascorbic acid is antioxidant,βCyclodextrine is antioxygen
Agent, famille rose are colorant.
2. a kind of preparation method of cold-type yellow (clear) potato appetizing volume, which is characterized in that include the following steps：
1）The preparation of potato pulp：Fresh potato disease-free, nothing is rotten, cleaning, peeling are selected, stripping and slicing adds in 0.1% vitamin C
Solution（Colour protecting liquid）1 h of color protection is carried out, clear water, which rinses, removes colour protecting liquid, with mashing crusher machine, obtains potato pulp；
2）The preparation of Black Tea：Good black tea is selected, with 2 times of water, black tea is impregnated 10-12 h, removed after filtering by 80 DEG C of water temperature
Black tea slag is removed, obtains Black Tea；
3）Glue is starched：After potato starch and xanthans are mixed in proportion, 3 times of boiling water are added in, are stirred well to material dissolution；
4）Change sugar：High fructose syrup is poured into pot, 1 times of water is added in, is sufficiently mixed and is heated to boiling；
5）Charging concentration：Step 4）Middle addition potato pulp, makes potato pulp be sufficiently mixed with high fructose syrup, and is stirred continuously anti-
It is only burned, after 4 min, adds in xylitol and continue to mix, after 1 min, add in rubber cement and citric acid, stir evenly
Afterwards, by 30 s, Black Tea and peppermint oil is added, is stirred continuously and is concentrated, after 3 min, during completion to be concentrated, most
Add in afterwards carmine, ascorbic acid andβCyclodextrine is uniformly mixed so as to obtain potato thickened pulp；
6）A kind of rhyme scheme in Chinese operas serving as the prelude to a complete score for voices：Potato thickened pulp is poured into baking pan, it is 0.4-0.6 cm to ensure its thickness；
7）Drying：It is put into constant temperature blast drying oven, the dry 15-17 h at a temperature of 100-120 DEG C；
8）Packaging：The square of 5 × 5 cm is cut into, is rolled into rouleau.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810258635.XA CN108244561A (en) | 2018-03-27 | 2018-03-27 | A kind of cold-type yellow (clear) potato appetizing volume and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810258635.XA CN108244561A (en) | 2018-03-27 | 2018-03-27 | A kind of cold-type yellow (clear) potato appetizing volume and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108244561A true CN108244561A (en) | 2018-07-06 |
Family
ID=62747583
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810258635.XA Pending CN108244561A (en) | 2018-03-27 | 2018-03-27 | A kind of cold-type yellow (clear) potato appetizing volume and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108244561A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1217151A (en) * | 1998-08-07 | 1999-05-26 | 曾新中 | Noval-flavour sweetmeats-Guodanpi |
| CN101999507A (en) * | 2010-10-29 | 2011-04-06 | 华南理工大学 | Loquat fruit rolls and production method thereof |
| CN102370146A (en) * | 2010-08-15 | 2012-03-14 | 李家庆 | Preparation technology for sweet potato sweetened roll |
| CN102450375A (en) * | 2010-10-31 | 2012-05-16 | 沈新荣 | Yacon rolled sheet and preparation method thereof |
-
2018
- 2018-03-27 CN CN201810258635.XA patent/CN108244561A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1217151A (en) * | 1998-08-07 | 1999-05-26 | 曾新中 | Noval-flavour sweetmeats-Guodanpi |
| CN102370146A (en) * | 2010-08-15 | 2012-03-14 | 李家庆 | Preparation technology for sweet potato sweetened roll |
| CN101999507A (en) * | 2010-10-29 | 2011-04-06 | 华南理工大学 | Loquat fruit rolls and production method thereof |
| CN102450375A (en) * | 2010-10-31 | 2012-05-16 | 沈新荣 | Yacon rolled sheet and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 声东编著: "《新手学识茶、泡茶、品茶、鉴茶和侃茶》", 30 November 2014, 中国铁道出版社 * |
| 若水: ""马铃薯果丹皮与马铃薯果酱的制作"", 《农产品加工》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107019059A (en) | A kind of processing technology before fermentation of black tea | |
| CN107927219B (en) | Instant puffed tea and preparation method thereof | |
| CN107028146B (en) | Natural coconut candy flavor enhancer and preparation method thereof | |
| CN106616655A (en) | Non deep-fried potato leisure food and processing method thereof | |
| CN107232326A (en) | Utilize the preparation method of tealeaves endogenous enzymes secondary fermentation tea and tea beverage | |
| CN105265945A (en) | Fagopyrum tararicum fruit juice beverage, and preparation method thereof | |
| KR101826185B1 (en) | anchovy gangjeong and its manufacturing method | |
| KR20160050290A (en) | Method for making gochujang with lotus | |
| CN108244561A (en) | A kind of cold-type yellow (clear) potato appetizing volume and preparation method thereof | |
| KR101491683B1 (en) | Manufacturing method of juice using black garlic and black garlic juice thereby | |
| KR101329026B1 (en) | Manufacturing method of Korean traditional taffy with rice embryo bud | |
| CN107637631A (en) | A kind of nostoc biscuit with health-care efficacy and preparation method thereof | |
| JPH0529414B2 (en) | ||
| KR102159335B1 (en) | Manufacturing method of manju and sweet jelly of red beans using dried pear and, mandju and sweet jelly of red beans thereby the same that | |
| KR20150113491A (en) | Buckwheat noodles containing the sap and manufacturing method thereof | |
| KR102284193B1 (en) | Manufacturing method of scorched rice containing natural materials | |
| CN111567724A (en) | Fermented soft tribute cake and preparation method thereof | |
| JP2017176175A (en) | Tea miso including fermented tea as fermentation raw material, and method for producing the same | |
| JP3124745B2 (en) | Papaya fruit vinegar and its brewing method | |
| CN106551024A (en) | A kind of preparation method of orange peel seasoning black tea | |
| KR20160039102A (en) | Kochujang using sweet potato and process for preparation thereof | |
| KR100913988B1 (en) | A korean hot pepper paste included mixed watermelon and fruit ripened liquid and manufacturing method thereof | |
| KR20060016478A (en) | Method of making glutinous rice cake | |
| KR100444768B1 (en) | A method for manufacturing Korean glutinous cake using fermented soybean | |
| KR20000072467A (en) | The unrefined Korea wine by green tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180706 |