CN109349560A - A kind of novel purple sweet potato food and preparation method thereof - Google Patents
A kind of novel purple sweet potato food and preparation method thereof Download PDFInfo
- Publication number
- CN109349560A CN109349560A CN201811465615.6A CN201811465615A CN109349560A CN 109349560 A CN109349560 A CN 109349560A CN 201811465615 A CN201811465615 A CN 201811465615A CN 109349560 A CN109349560 A CN 109349560A
- Authority
- CN
- China
- Prior art keywords
- parts
- sweet potato
- purple sweet
- purple
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 125
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 125
- 235000013305 food Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 67
- 239000000203 mixture Substances 0.000 claims abstract description 38
- 241001412627 Adenophora liliifolia Species 0.000 claims abstract description 18
- 235000006667 Aleurites moluccana Nutrition 0.000 claims abstract description 18
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 18
- 235000011437 Amygdalus communis Nutrition 0.000 claims abstract description 18
- 235000018244 Castanea mollissima Nutrition 0.000 claims abstract description 18
- 235000020224 almond Nutrition 0.000 claims abstract description 18
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 18
- 235000013336 milk Nutrition 0.000 claims abstract description 18
- 239000008267 milk Substances 0.000 claims abstract description 18
- 210000004080 milk Anatomy 0.000 claims abstract description 18
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 17
- 235000005976 Citrus sinensis Nutrition 0.000 claims abstract description 17
- 240000002319 Citrus sinensis Species 0.000 claims abstract description 17
- 235000011430 Malus pumila Nutrition 0.000 claims abstract description 17
- 235000015103 Malus silvestris Nutrition 0.000 claims abstract description 17
- 240000000249 Morus alba Species 0.000 claims abstract description 17
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 17
- 244000197580 Poria cocos Species 0.000 claims abstract description 17
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 17
- 235000014443 Pyrus communis Nutrition 0.000 claims abstract description 17
- 239000009636 Huang Qi Substances 0.000 claims abstract description 16
- 244000046095 Psophocarpus tetragonolobus Species 0.000 claims abstract description 16
- 235000010580 Psophocarpus tetragonolobus Nutrition 0.000 claims abstract description 16
- 235000012907 honey Nutrition 0.000 claims abstract description 15
- 210000003038 endothelium Anatomy 0.000 claims abstract description 11
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 10
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 10
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 10
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims description 21
- 238000002156 mixing Methods 0.000 claims description 21
- 240000004957 Castanea mollissima Species 0.000 claims description 17
- 239000007789 gas Substances 0.000 claims description 16
- 238000010438 heat treatment Methods 0.000 claims description 16
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 14
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 13
- 238000010792 warming Methods 0.000 claims description 13
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 11
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 11
- 235000008434 ginseng Nutrition 0.000 claims description 11
- 238000007873 sieving Methods 0.000 claims description 8
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 7
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 7
- MCMNRKCIXSYSNV-UHFFFAOYSA-N ZrO2 Inorganic materials O=[Zr]=O MCMNRKCIXSYSNV-UHFFFAOYSA-N 0.000 claims description 7
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 7
- 230000000903 blocking effect Effects 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 7
- 239000001569 carbon dioxide Substances 0.000 claims description 7
- 238000006243 chemical reaction Methods 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 7
- 230000006837 decompression Effects 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 239000012467 final product Substances 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 7
- 238000000227 grinding Methods 0.000 claims description 7
- 239000010985 leather Substances 0.000 claims description 7
- 235000011477 liquorice Nutrition 0.000 claims description 7
- 229910052757 nitrogen Inorganic materials 0.000 claims description 7
- 229910052760 oxygen Inorganic materials 0.000 claims description 7
- 239000001301 oxygen Substances 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 244000061456 Solanum tuberosum Species 0.000 claims description 5
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 5
- 244000131316 Panax pseudoginseng Species 0.000 claims 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000037213 diet Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 244000136475 Aleurites moluccana Species 0.000 abstract 1
- 241000208340 Araliaceae Species 0.000 description 9
- 238000000034 method Methods 0.000 description 7
- 241000287828 Gallus gallus Species 0.000 description 6
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 6
- 239000010931 gold Substances 0.000 description 6
- 229910052737 gold Inorganic materials 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 229930014669 anthocyanidin Natural products 0.000 description 3
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 3
- 235000008758 anthocyanidins Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 239000002023 wood Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 235000004976 Solanum vernei Nutrition 0.000 description 2
- 241000352057 Solanum vernei Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229940123457 Free radical scavenger Drugs 0.000 description 1
- 108010001515 Galectin 4 Proteins 0.000 description 1
- 102100039556 Galectin-4 Human genes 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- PJANXHGTPQOBST-VAWYXSNFSA-N Stilbene Natural products C=1C=CC=CC=1/C=C/C1=CC=CC=C1 PJANXHGTPQOBST-VAWYXSNFSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 210000002919 epithelial cell Anatomy 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000011707 mineral Substances 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
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000013348 organic food Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 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
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000003389 potentiating effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- PJANXHGTPQOBST-UHFFFAOYSA-N stilbene Chemical compound C=1C=CC=CC=1C=CC1=CC=CC=C1 PJANXHGTPQOBST-UHFFFAOYSA-N 0.000 description 1
- 235000021286 stilbenes Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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 novel purple sweet potato food and preparation method thereof, it is related to diet food field, raw material composition including following parts by weight: 30-40 parts of purple sweet potato fine powder, 10-14 parts of Chinese chestnut, 8-18 parts of honey, 2-9 parts of almond powder, 5-7 parts of apple, 2-5 parts of pear, 1-4 parts of sweet orange, 2-4 parts of Millennium, 6-10 parts of hyacinth bean, 2-7 parts of kelp, 2-7 parts of Cortex Eucommiae, 3-7 parts of Rhizoma Atractylodis Macrocephalae, 2-5 parts of Radix Glycyrrhizae, 4-10 parts of Poria cocos, 3-8 parts of mulberry fruit, purple grape is 5-9 parts dry, 4-10 parts of Radix Astragali, 3-7 parts of Caulis Spatholobi, milk joins 2-7 parts, 3-6 parts of the root of straight ladybell, 2-9 parts of radix aucklandiae, Radix Ophiopogonis 1-4 part, 2-4 parts of endothelium corneum gigeriae galli, the taste of present invention raising purple sweet potato food, the nutrient of abundant purple sweet potato food, optimize production method, finished product open bag and Food, it is convenience-for-people quick.
Description
Technical field
The present invention relates to diet food fields, and in particular to a kind of novel purple sweet potato food and preparation method thereof.
Background technique
Purple sweet potato is called black potato, and potato meat is purple to darkviolet.It is also rich in other than the nutritional ingredient with common sweet potato
Selenium element and anthocyanidin.
Purple sweet potato is widely distributed, mainly Guangdong, Guangxi, Hunan, Hubei, Fujian, Sichuan, Yunnan, Guizhou, Shandong, Jiangxi,
Southern Shaanxi；The other torrid areas in Asia also have,
Purple sweet potato is full of nutrition, is rich in protein, starch, pectin, cellulose, amino acid, vitamin and several mineral materials,
It is also rich in selenium element and anthocyanidin simultaneously.The purple sweet potato special healthcare function of tool full of nutrition, gal4 amino acid therein is all pole
Easily by human consumption and absorption.The vitamin A being wherein rich in can improve the mucomembranous epithelial cell of eyesight and skin, vitamin
C can be such that collagen protein normally synthesizes, and prevent and treat scorbutic generation, and anthocyanidin is natural potent free radical scavenger, and purple sweet potato is from stem
Sharp tender leaf all has certain health care functions to potato wedge, is current food nuisanceless, in green and organic foods.
Novel purple sweet potato food of Publication No. CN107173745A and preparation method thereof is will to contain more than rice and flour
High protein, calcium, phosphorus, iron, carotene and riboflavin coarse food grain purple sweet potato make delicacies out of coarse food grain, it is the purple after impurity elimination screening
Potato is sent into purple sweet potato peeling machine, and be allowed to slough purple sweet potato navel and purple potato skin becomes as smart purple sweet potato grain, then by the milling sieving of smart purple sweet potato grain
Then smart purple sweet potato powder is added appropriate drinking water and edible vegetable oil and is sent into multifunctional food after mixing evenly and squeezed by smart purple sweet potato powder
It is machined to various novel purple sweet potato foods out.
It is rather all slightly single in taste and nutritious instant although the invention maintains the genuineness of purple sweet potato as far as possible,
Different crowd is unable to satisfy for the demand of comprehensive nutrient, and purple potato noodle needs to be eaten by boiled water immersion, it is complicated for operation.
Summary of the invention
(1) the technical issues of solving
In view of the deficiencies of the prior art, the present invention provides a kind of novel purple sweet potato foods and preparation method thereof, improve purple sweet potato
The taste of food enriches the nutrient of purple sweet potato food, optimizes production method, finished product opens bag and food, convenience-for-people quick.
(2) technical solution
In order to achieve the above object, the present invention is achieved by the following technical programs:
A kind of novel purple sweet potato food, the raw material composition including following parts by weight: 30-40 parts of purple sweet potato fine powder, Chinese chestnut 10-14
Part, 8-18 parts of honey, 2-9 parts of almond powder, 5-7 parts of apple, 2-5 parts of pear, 1-4 parts of sweet orange, 2-4 parts of Millennium, 6-10 parts of hyacinth bean,
2-7 parts of kelp, 2-7 parts of Cortex Eucommiae, 3-7 parts of Rhizoma Atractylodis Macrocephalae, 2-5 parts of Radix Glycyrrhizae, 4-10 parts of Poria cocos, 3-8 parts of mulberry fruit, purple grape are 5-9 parts dry, yellow
4-10 parts of stilbene, 3-7 parts of Caulis Spatholobi, milk join 2-7 parts, 3-6 parts of the root of straight ladybell, 2-9 parts of radix aucklandiae, Radix Ophiopogonis 1-4 part, 2-4 parts of endothelium corneum gigeriae galli.
Preferably, the raw material composition including following parts by weight: 34 parts of purple sweet potato fine powder, 12 parts of Chinese chestnut, 13 parts of honey, almond
4 parts of powder, 6 parts of apple, 3 parts of pear, 2 parts of sweet orange, 3 parts of Millennium, 8 parts of hyacinth bean, 4 parts of kelp, 4 parts of Cortex Eucommiae, 5 parts of Rhizoma Atractylodis Macrocephalae, Radix Glycyrrhizae 3
Part, 6 parts of Poria cocos, 5 parts of mulberry fruit, purple grape do 7 parts, 7 parts of Radix Astragali, 5 parts of Caulis Spatholobi, milk ginseng 4 parts, 5 parts of the root of straight ladybell, 5 parts of radix aucklandiae, Radix Ophiopogonis
2 parts, 3 parts of endothelium corneum gigeriae galli.
The preparation method of above-mentioned purple sweet potato fine powder, comprising the following steps:
(1) purple sweet potato is put into cleaning case and removes mud, after purple sweet potato surface is cleaned up, in the pressure of 0.3-0.4Mpa
It is lower that purple sweet potato belt leather is rolled into mud, it is put into the moisture removed in purple sweet potato in 100-130 DEG C of baking oven；
(2) it by the purple sweet potato after drying, puts into dismembyator after grinding 1-2h, increases sieve in the discharge port of dismembyator, receive
Collect the purple sweet potato powder after being sieved to get purple sweet potato fine powder is arrived.
Preferably, the mesh number of sieve described in step (2) is 30 mesh.
The preparation method of above-mentioned novel purple sweet potato food, which comprises the following steps:
(1) purple sweet potato fine powder, Chinese chestnut are taken according to parts by weight, in almond powder investment dismembyator, fine powder are ground into, using stirring
Mixture A is obtained after mixing device mixing；
(2) to take apple, pear, sweet orange, Millennium, mulberry fruit to cut in cutting machine according to parts by weight blocking, then uses
Expeller pushes juice in 0.1-0.15Mpa, filters residue, obtains mixed liquor A；
(3) extracting liquorice, Radix Ophiopogonis, milk ginseng are cut into fines according to parts by weight, the boosting heating boiling 1-2h in extractor, with
After naturally cool to 30-40 DEG C after, decompression filter, go to stay liquid admittedly, obtain mixed liquid B；
(4) take according to parts by weight hyacinth bean, kelp, Rhizoma Atractylodis Macrocephalae, Cortex Eucommiae, Poria cocos, Radix Astragali, Caulis Spatholobi, the root of straight ladybell, radix aucklandiae, in chicken
Gold and ZrO2Mixing puts into dismembyator and grinds 40-50min, and ZrO is rejected in sieving2After obtain mixture B；
(5) mixture A is mixed with mixture B with the weight ratio of 1-2:1 in a kettle, mixed liquid B is added to stir evenly,
Honey is put into reaction kettle according to parts by weight, it is primary to heat up, when moisture is down to 30-40%, mixed liquor A is added, it is secondary
Heating, is stirred continuously until that moisture is reduced to 20-30%, is squeezed out by extruder, the thin of 0.4-0.7mm is pressed into after stripping and slicing
Piece；
(6) thin slice is spread out, Far-infrared Heating, cooled to room temperature, after pack vacuumizes is carried out at 200-300 DEG C
It is filled with mixed gas, sealing obtains final product.
Preferably, once to be warming up to 90-100 DEG C, the secondary temperature elevation is to be warming up to 110- for heating described in step (5)
130℃。
Preferably, the mixed gas is the mixed gas of nitrogen, carbon dioxide, oxygen.
(3) beneficial effect
The present invention provides a kind of novel purple sweet potato foods and preparation method thereof, have the advantages that
Firstly, purification purple sweet potato fine powder, and addition Chinese chestnut, almond powder increase the glutinous of purple sweet potato food on the basis of purple sweet potato fine powder
Sense is beneficial to improve mouthfeel when purple sweet potato food is eaten, while various fruits is added, the vitamin being rich in abundant purple sweet potato food
Nutrition.
Secondly, the QI invigorating traditional Chinese medicine ingredients such as Rhizoma Atractylodis Macrocephalae, Cortex Eucommiae, Radix Glycyrrhizae are added, strengthening the spleen and replenishing qi increases Caulis Spatholobi, milk ginseng, the root of straight ladybell etc.
Blood tonic ingredient, invigorating the spleen green blood promote body blood circulation to a certain extent, enhance metabolism, beneficial to user's
Health.
Finally, addition honey reconciliation taste, and will be toasted under far-infrared lamp after purple sweet potato food compacting flakiness, using mixed
After closing inert gas packaging, a kind of novel purple sweet potato food is obtained, it is instant bagged, convenient and efficient.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below in conjunction with the embodiment of the present invention,
Technical scheme in the embodiment of the invention is clearly and completely described, it is clear that described embodiment is the present invention one
Divide embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making
Every other embodiment obtained, shall fall within the protection scope of the present invention under the premise of creative work.
Embodiment 1:
A kind of novel purple sweet potato food, the raw material composition including following parts by weight: 40 parts of purple sweet potato fine powder, 10 parts of Chinese chestnut, bee
It is 18 parts of honey, 2 parts of almond powder, 7 parts of apple, 2 parts of pear, 4 parts of sweet orange, 2 parts of Millennium, 10 parts of hyacinth bean, 2 parts of kelp, 7 parts of Cortex Eucommiae, white
3 parts of art, 5 parts of Radix Glycyrrhizae, 4 parts of Poria cocos, 8 parts of mulberry fruit, purple grape be 5 parts dry, 10 parts of Radix Astragali, 3 parts of Caulis Spatholobi, milk join 7 parts, 3 parts of the root of straight ladybell,
9 parts of radix aucklandiae, 1 part of Radix Ophiopogonis, 4 parts of endothelium corneum gigeriae galli.
The preparation method of above-mentioned purple sweet potato fine powder, comprising the following steps:
(1) purple sweet potato is put into cleaning case and removes mud, it, will under the pressure of 0.4Mpa after purple sweet potato surface is cleaned up
Purple sweet potato belt leather is rolled into mud, is put into the moisture removed in purple sweet potato in 100 DEG C of baking oven；
(2) it by the purple sweet potato after drying, puts into dismembyator after grinding 2h, increases sieve (30 in the discharge port of dismembyator
Mesh), the purple sweet potato powder after being sieved is collected to get purple sweet potato fine powder is arrived.
The preparation method of above-mentioned novel purple sweet potato food, comprising the following steps:
(1) purple sweet potato fine powder, Chinese chestnut are taken according to parts by weight, in almond powder investment dismembyator, fine powder are ground into, using stirring
Mixture A is obtained after mixing device mixing；
(2) to take apple, pear, sweet orange, Millennium, mulberry fruit to cut in cutting machine according to parts by weight blocking, then uses
Expeller pushes juice in 0.1Mpa, filters residue, obtains mixed liquor A；
(3) extracting liquorice, Radix Ophiopogonis, milk ginseng are cut into fines according to parts by weight, the boosting heating boiling 2h in extractor, then
After naturally cooling to 30 DEG C, decompression is filtered, and is gone to stay liquid admittedly, is obtained mixed liquid B；
(4) take according to parts by weight hyacinth bean, kelp, Rhizoma Atractylodis Macrocephalae, Cortex Eucommiae, Poria cocos, Radix Astragali, Caulis Spatholobi, the root of straight ladybell, radix aucklandiae, in chicken
Gold and ZrO2Mixing puts into dismembyator and grinds 50min, and ZrO is rejected in sieving2After obtain mixture B；
(5) mixture A is mixed with mixture B with the weight ratio of 1:1 in a kettle, adds mixed liquid B to stir evenly, presses
Honey is put into reaction kettle according to parts by weight, is once warming up to 100 DEG C, when moisture is down to 30%, addition mixed liquor A, two
It is secondary to be warming up to 130 DEG C, it is stirred continuously until that moisture is reduced to 20%, is squeezed out by extruder, the thin of 0.7mm is pressed into after stripping and slicing
Piece；
(6) thin slice is spread out, Far-infrared Heating, cooled to room temperature is carried out at 200 DEG C, pack is filled with after vacuumizing
Mixed gas (mixed gas of nitrogen, carbon dioxide, oxygen), sealing obtain final product.
Embodiment 2:
A kind of novel purple sweet potato food, the raw material composition including following parts by weight: 30 parts of purple sweet potato fine powder, 14 parts of Chinese chestnut, bee
Sweet 8 parts, 9 parts of almond powder, 5 parts of apple, 5 parts of pear, 1 part of sweet orange, 4 parts of Millennium, 6 parts of hyacinth bean, 7 parts of kelp, 2 parts of Cortex Eucommiae, Rhizoma Atractylodis Macrocephalae 7
Part, 2 parts of Radix Glycyrrhizae, 10 parts of Poria cocos, 3 parts of mulberry fruit, purple grape do 9 parts, 4 parts of Radix Astragali, 7 parts of Caulis Spatholobi, 2 parts of milk ginseng, 6 parts of the root of straight ladybell, wood
Fragrant 2 parts, 4 parts of Radix Ophiopogonis, 2 parts of endothelium corneum gigeriae galli.
The preparation method of above-mentioned purple sweet potato fine powder, comprising the following steps:
(1) purple sweet potato is put into cleaning case and removes mud, it, will under the pressure of 0.3Mpa after purple sweet potato surface is cleaned up
Purple sweet potato belt leather is rolled into mud, is put into the moisture removed in purple sweet potato in 130 DEG C of baking oven；
(2) it by the purple sweet potato after drying, puts into dismembyator after grinding 1h, increases sieve (30 in the discharge port of dismembyator
Mesh), the purple sweet potato powder after being sieved is collected to get purple sweet potato fine powder is arrived.
The preparation method of above-mentioned novel purple sweet potato food, comprising the following steps:
(1) purple sweet potato fine powder, Chinese chestnut are taken according to parts by weight, in almond powder investment dismembyator, fine powder are ground into, using stirring
Mixture A is obtained after mixing device mixing；
(2) to take apple, pear, sweet orange, Millennium, mulberry fruit to cut in cutting machine according to parts by weight blocking, then uses
Expeller pushes juice in 0.15Mpa, filters residue, obtains mixed liquor A；
(3) extracting liquorice, Radix Ophiopogonis, milk ginseng are cut into fines according to parts by weight, the boosting heating boiling 1h in extractor, then
After naturally cooling to 40 DEG C, decompression is filtered, and is gone to stay liquid admittedly, is obtained mixed liquid B；
(4) take according to parts by weight hyacinth bean, kelp, Rhizoma Atractylodis Macrocephalae, Cortex Eucommiae, Poria cocos, Radix Astragali, Caulis Spatholobi, the root of straight ladybell, radix aucklandiae, in chicken
Gold and ZrO2Mixing puts into dismembyator and grinds 40min, and ZrO is rejected in sieving2After obtain mixture B；
(5) mixture A is mixed with mixture B with the weight ratio of 1-2:1 in a kettle, mixed liquid B is added to stir evenly,
Honey is put into reaction kettle according to parts by weight, is once warming up to 90 DEG C, when moisture is down to 40%, addition mixed liquor A, two
It is secondary to be warming up to 110 DEG C, it is stirred continuously until that moisture is reduced to 30%, is squeezed out by extruder, the thin of 0.4mm is pressed into after stripping and slicing
Piece；
(6) thin slice is spread out, Far-infrared Heating, cooled to room temperature is carried out at 300 DEG C, pack is filled with after vacuumizing
Mixed gas (mixed gas of nitrogen, carbon dioxide, oxygen), sealing obtain final product.
Embodiment 3:
A kind of novel purple sweet potato food, the raw material composition including following parts by weight: 35 parts of purple sweet potato fine powder, 11 parts of Chinese chestnut, bee
Sweet 10 parts, 7 parts of almond powder, 6 parts of apple, 2 parts of pear, 3 parts of sweet orange, 2 parts of Millennium, 9 parts of hyacinth bean, 5 parts of kelp, 3 parts of Cortex Eucommiae, Rhizoma Atractylodis Macrocephalae
6 parts, 3 parts of Radix Glycyrrhizae, 9 parts of Poria cocos, 5 parts of mulberry fruit, purple grape be 7 parts dry, 5 parts of Radix Astragali, 6 parts of Caulis Spatholobi, milk join 4 parts, 3 parts of the root of straight ladybell, wood
Fragrant 4 parts, 4 parts of Radix Ophiopogonis, 3 parts of endothelium corneum gigeriae galli.
The preparation method of above-mentioned purple sweet potato fine powder, comprising the following steps:
(1) purple sweet potato is put into cleaning case and removes mud, after purple sweet potato surface is cleaned up, under the pressure of 0.34Mpa
Purple sweet potato belt leather is rolled into mud, is put into the moisture removed in purple sweet potato in 120 DEG C of baking oven；
(2) it by the purple sweet potato after drying, puts into dismembyator after grinding 1.4h, increases sieve (30 in the discharge port of dismembyator
Mesh), the purple sweet potato powder after being sieved is collected to get purple sweet potato fine powder is arrived.
The preparation method of above-mentioned novel purple sweet potato food, comprising the following steps:
(1) purple sweet potato fine powder, Chinese chestnut are taken according to parts by weight, in almond powder investment dismembyator, fine powder are ground into, using stirring
Mixture A is obtained after mixing device mixing；
(2) to take apple, pear, sweet orange, Millennium, mulberry fruit to cut in cutting machine according to parts by weight blocking, then uses
Expeller pushes juice in 0.12Mpa, filters residue, obtains mixed liquor A；
(3) extracting liquorice, Radix Ophiopogonis, milk ginseng are cut into fines according to parts by weight, the boosting heating boiling 1.6h in extractor, with
After naturally cool to 33 DEG C after, decompression filter, go to stay liquid admittedly, obtain mixed liquid B；
(4) take according to parts by weight hyacinth bean, kelp, Rhizoma Atractylodis Macrocephalae, Cortex Eucommiae, Poria cocos, Radix Astragali, Caulis Spatholobi, the root of straight ladybell, radix aucklandiae, in chicken
Gold and ZrO2Mixing puts into dismembyator and grinds 44min, and ZrO is rejected in sieving2After obtain mixture B；
(5) mixture A is mixed with mixture B with the weight ratio of 1.5:1 in a kettle, mixed liquid B is added to stir evenly,
Honey is put into reaction kettle according to parts by weight, is once warming up to 92 DEG C, when moisture is down to 36%, addition mixed liquor A, two
It is secondary to be warming up to 125 DEG C, it is stirred continuously until that moisture is reduced to 27%, is squeezed out by extruder, the thin of 0.6mm is pressed into after stripping and slicing
Piece；
(6) thin slice is spread out, Far-infrared Heating, cooled to room temperature is carried out at 260 DEG C, pack is filled with after vacuumizing
Mixed gas (mixed gas of nitrogen, carbon dioxide, oxygen), sealing obtain final product.
Embodiment 4:
A kind of novel purple sweet potato food, the raw material composition including following parts by weight: 34 parts of purple sweet potato fine powder, 12 parts of Chinese chestnut, bee
Sweet 13 parts, 4 parts of almond powder, 6 parts of apple, 3 parts of pear, 2 parts of sweet orange, 3 parts of Millennium, 8 parts of hyacinth bean, 4 parts of kelp, 4 parts of Cortex Eucommiae, Rhizoma Atractylodis Macrocephalae
5 parts, 3 parts of Radix Glycyrrhizae, 6 parts of Poria cocos, 5 parts of mulberry fruit, purple grape be 7 parts dry, 7 parts of Radix Astragali, 5 parts of Caulis Spatholobi, milk join 4 parts, 5 parts of the root of straight ladybell, wood
Fragrant 5 parts, 2 parts of Radix Ophiopogonis, 3 parts of endothelium corneum gigeriae galli.
The preparation method of above-mentioned purple sweet potato fine powder, comprising the following steps:
(1) purple sweet potato is put into cleaning case and removes mud, after purple sweet potato surface is cleaned up, under the pressure of 0.37Mpa
Purple sweet potato belt leather is rolled into mud, is put into the moisture removed in purple sweet potato in 122 DEG C of baking oven；
(2) it by the purple sweet potato after drying, puts into dismembyator after grinding 1.4h, increases sieve (30 in the discharge port of dismembyator
Mesh), the purple sweet potato powder after being sieved is collected to get purple sweet potato fine powder is arrived.
The preparation method of above-mentioned novel purple sweet potato food, comprising the following steps:
(1) purple sweet potato fine powder, Chinese chestnut are taken according to parts by weight, in almond powder investment dismembyator, fine powder are ground into, using stirring
Mixture A is obtained after mixing device mixing；
(2) to take apple, pear, sweet orange, Millennium, mulberry fruit to cut in cutting machine according to parts by weight blocking, then uses
Expeller pushes juice in 0.11Mpa, filters residue, obtains mixed liquor A；
(3) extracting liquorice, Radix Ophiopogonis, milk ginseng are cut into fines according to parts by weight, the boosting heating boiling 1.7h in extractor, with
After naturally cool to 36 DEG C after, decompression filter, go to stay liquid admittedly, obtain mixed liquid B；
(4) take according to parts by weight hyacinth bean, kelp, Rhizoma Atractylodis Macrocephalae, Cortex Eucommiae, Poria cocos, Radix Astragali, Caulis Spatholobi, the root of straight ladybell, radix aucklandiae, in chicken
Gold and ZrO2Mixing puts into dismembyator and grinds 45min, and ZrO is rejected in sieving2After obtain mixture B；
(5) mixture A is mixed with mixture B with the weight ratio of 1.8:1 in a kettle, mixed liquid B is added to stir evenly,
Honey is put into reaction kettle according to parts by weight, is once warming up to 92 DEG C, when moisture is down to 37%, addition mixed liquor A, two
It is secondary to be warming up to 122 DEG C, it is stirred continuously until that moisture is reduced to 25%, is squeezed out by extruder, the thin of 0.6mm is pressed into after stripping and slicing
Piece；
(6) thin slice is spread out, Far-infrared Heating, cooled to room temperature is carried out at 270 DEG C, pack is filled with after vacuumizing
Mixed gas (mixed gas of nitrogen, carbon dioxide, oxygen), sealing obtain final product.
Embodiment 5:
2, a kind of novel purple sweet potato food, including following parts by weight raw material composition: 34 parts of purple sweet potato fine powder, 12 parts of Chinese chestnut,
It is 16 parts of honey, 7 parts of almond powder, 6 parts of apple, 4 parts of pear, 2 parts of sweet orange, 3 parts of Millennium, 7 parts of hyacinth bean, 5 parts of kelp, 3 parts of Cortex Eucommiae, white
4 parts of art, 4 parts of Radix Glycyrrhizae, 8 parts of Poria cocos, 6 parts of mulberry fruit, purple grape be 7 parts dry, 8 parts of Radix Astragali, 4 parts of Caulis Spatholobi, milk join 5 parts, 3 parts of the root of straight ladybell,
9 parts of radix aucklandiae, 1 part of Radix Ophiopogonis, 4 parts of endothelium corneum gigeriae galli.
The preparation method of above-mentioned purple sweet potato fine powder, comprising the following steps:
(1) purple sweet potato is put into cleaning case and removes mud, it, will under the pressure of 0.3Mpa after purple sweet potato surface is cleaned up
Purple sweet potato belt leather is rolled into mud, is put into the moisture removed in purple sweet potato in 100 DEG C of baking oven；
(2) it by the purple sweet potato after drying, puts into dismembyator after grinding 1h, increases sieve (30 in the discharge port of dismembyator
Mesh), the purple sweet potato powder after being sieved is collected to get purple sweet potato fine powder is arrived.
The preparation method of above-mentioned novel purple sweet potato food, comprising the following steps:
(1) purple sweet potato fine powder, Chinese chestnut are taken according to parts by weight, in almond powder investment dismembyator, fine powder are ground into, using stirring
Mixture A is obtained after mixing device mixing；
(2) to take apple, pear, sweet orange, Millennium, mulberry fruit to cut in cutting machine according to parts by weight blocking, then uses
Expeller pushes juice in 0.15Mpa, filters residue, obtains mixed liquor A；
(3) extracting liquorice, Radix Ophiopogonis, milk ginseng are cut into fines according to parts by weight, the boosting heating boiling 2h in extractor, then
After naturally cooling to 40 DEG C, decompression is filtered, and is gone to stay liquid admittedly, is obtained mixed liquid B；
(4) take according to parts by weight hyacinth bean, kelp, Rhizoma Atractylodis Macrocephalae, Cortex Eucommiae, Poria cocos, Radix Astragali, Caulis Spatholobi, the root of straight ladybell, radix aucklandiae, in chicken
Gold and ZrO2Mixing puts into dismembyator and grinds 50min, and ZrO is rejected in sieving2After obtain mixture B；
(5) mixture A is mixed with mixture B with the weight ratio of 1-2:1 in a kettle, mixed liquid B is added to stir evenly,
Honey is put into reaction kettle according to parts by weight, is once warming up to 100 DEG C, when moisture is down to 40%, mixed liquor A is added,
Secondary temperature elevation is stirred continuously until that moisture is reduced to 20%, is squeezed out by extruder to 110 DEG C, is pressed into 0.7mm's after stripping and slicing
Thin slice；
(6) thin slice is spread out, Far-infrared Heating, cooled to room temperature is carried out at 200 DEG C, pack is filled with after vacuumizing
Mixed gas (mixed gas of nitrogen, carbon dioxide, oxygen), sealing obtain final product.
Beneficial effect in order to further illustrate the present invention is choosing the prefecture-level city of this area four, and chooses of the invention real
The novel purple sweet potato food that in example prepared by 1-5 is applied, 50 is extracted immediately and foretastes personnel, with bad (1 point), still (2 points), good (3
Point), splendid (4 points) four gears are evaluated, and sampling result is recorded in following table.
| Test item | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 |
| Prefecture-level city 1 | 198 | 196 | 180 | 200 | 197 |
| Prefecture-level city 2 | 182 | 184 | 194 | 181 | 186 |
| Prefecture-level city 3 | 192 | 182 | 199 | 191 | 172 |
| Prefecture-level city 4 | 185 | 194 | 188 | 193 | 195 |
It should be noted that, in this document, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any actual relationship or order or sequence.Moreover, the terms "include", "comprise" or its any other variant are intended to
Non-exclusive inclusion, so that the process, method, article or equipment including a series of elements is not only wanted including those
Element, but also including other elements that are not explicitly listed, or further include for this process, method, article or equipment
Intrinsic element.In the absence of more restrictions, including the element that sentence "including a ..." limits, it is not excluded that
There is also other identical elements in the process, method, article or apparatus that includes the element.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations, although with reference to the foregoing embodiments
Invention is explained in detail, those skilled in the art should understand that: it still can be to aforementioned each implementation
Technical solution documented by example is modified or equivalent replacement of some of the technical features；And these modification or
Replacement, the spirit and scope for technical solution of various embodiments of the present invention that it does not separate the essence of the corresponding technical solution.
Claims (7)
1. a kind of novel purple sweet potato food, which is characterized in that the raw material composition including following parts by weight: 30-40 parts of purple sweet potato fine powder,
It is 10-14 parts of Chinese chestnut, 8-18 parts of honey, 2-9 parts of almond powder, 5-7 parts of apple, 2-5 parts of pear, 1-4 parts of sweet orange, 2-4 parts of Millennium, flat
6-10 parts of beans, 2-7 parts of kelp, 2-7 parts of Cortex Eucommiae, 3-7 parts of Rhizoma Atractylodis Macrocephalae, 2-5 parts of Radix Glycyrrhizae, 4-10 parts of Poria cocos, 3-8 parts of mulberry fruit, purple grape
5-9 parts dry, 4-10 parts of Radix Astragali, 3-7 parts of Caulis Spatholobi, milk join 2-7 parts, 3-6 parts of the root of straight ladybell, 2-9 parts of radix aucklandiae, Radix Ophiopogonis 1-4 part, endothelium corneum gigeriae galli
2-4。
2. novel purple sweet potato food as described in claim 1, which is characterized in that the raw material composition including following parts by weight: purple
34 parts of potato fine powder, 12 parts of Chinese chestnut, 13 parts of honey, 4 parts of almond powder, 6 parts of apple, 3 parts of pear, 2 parts of sweet orange, 3 parts of Millennium, hyacinth bean 8
Part, 4 parts of kelp, 4 parts of Cortex Eucommiae, 5 parts of Rhizoma Atractylodis Macrocephalae, 3 parts of Radix Glycyrrhizae, 6 parts of Poria cocos, 5 parts of mulberry fruit, purple grape do 7 parts, 7 parts of Radix Astragali, Caulis Spatholobi
5 parts, milk ginseng 4 parts, 5 parts of the root of straight ladybell, 5 parts of radix aucklandiae, 2 parts of Radix Ophiopogonis, 3 parts of endothelium corneum gigeriae galli.
3. novel purple sweet potato food as described in claim 1, which is characterized in that the preparation method of the purple sweet potato fine powder, including with
Lower step:
(1) purple sweet potato is put into cleaning case and removes mud, it, will under the pressure of 0.3-0.4Mpa after purple sweet potato surface is cleaned up
Purple sweet potato belt leather is rolled into mud, is put into the moisture removed in purple sweet potato in 100-130 DEG C of baking oven；
(2) it by the purple sweet potato after drying, puts into dismembyator after grinding 1-2h, increases sieve in the discharge port of dismembyator, collected
Purple sweet potato powder after sieve is to get arriving purple sweet potato fine powder.
4. novel purple sweet potato food as claimed in claim 3, which is characterized in that the mesh number of sieve described in step (2) is 30 mesh.
5. the preparation method of novel purple sweet potato food as described in claim 1, which comprises the following steps:
(1) it takes purple sweet potato fine powder, Chinese chestnut, almond powder to put into dismembyator according to parts by weight, is ground into fine powder, uses blender
Mixture A is obtained after mixing；
(2) to take apple, pear, sweet orange, Millennium, mulberry fruit to cut in cutting machine according to parts by weight blocking, then uses spiral
Formula squeezer pushes juice in 0.1-0.15Mpa, filters residue, obtains mixed liquor A；
(3) extracting liquorice, Radix Ophiopogonis, milk ginseng are cut into fines according to parts by weight, the boosting heating boiling 1-2h in extractor, then certainly
After being so cooled to 30-40 DEG C, decompression is filtered, and is gone to stay liquid admittedly, is obtained mixed liquid B；
(4) take according to parts by weight hyacinth bean, kelp, Rhizoma Atractylodis Macrocephalae, Cortex Eucommiae, Poria cocos, Radix Astragali, Caulis Spatholobi, the root of straight ladybell, radix aucklandiae, endothelium corneum gigeriae galli with
ZrO2Mixing puts into dismembyator and grinds 40-50min, and ZrO is rejected in sieving2After obtain mixture B；
(5) mixture A is mixed with mixture B with the weight ratio of 1-2:1 in a kettle, mixed liquid B is added to stir evenly, according to
Parts by weight put into honey in reaction kettle, primary to heat up, when moisture is down to 30-40%, addition mixed liquor A, and secondary temperature elevation,
It is stirred continuously until that moisture is reduced to 20-30%, is squeezed out by extruder, the thin slice of 0.4-0.7mm is pressed into after stripping and slicing；
(6) thin slice is spread out, Far-infrared Heating, cooled to room temperature is carried out at 200-300 DEG C, pack is filled with after vacuumizing
Mixed gas, sealing obtain final product.
6. the preparation method of novel purple sweet potato food as claimed in claim 5, which is characterized in that step once rises described in (5)
For temperature to be warming up to 90-100 DEG C, the secondary temperature elevation is to be warming up to 110-130 DEG C.
7. the preparation method of novel purple sweet potato food as claimed in claim 5, which is characterized in that the mixed gas be nitrogen,
The mixed gas of carbon dioxide, oxygen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811465615.6A CN109349560A (en) | 2018-12-03 | 2018-12-03 | A kind of novel purple sweet potato food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811465615.6A CN109349560A (en) | 2018-12-03 | 2018-12-03 | A kind of novel purple sweet potato food and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109349560A true CN109349560A (en) | 2019-02-19 |
Family
ID=65330890
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811465615.6A Pending CN109349560A (en) | 2018-12-03 | 2018-12-03 | A kind of novel purple sweet potato food and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109349560A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102100345A (en) * | 2009-12-17 | 2011-06-22 | 孟凡忠 | Health-care leisure food with purple sweet potatoes as major ingredients |
| CN105433307A (en) * | 2015-11-12 | 2016-03-30 | 南阳师范学院 | Purple potato chips and preparation method thereof |
| CN108703334A (en) * | 2018-05-11 | 2018-10-26 | 周文 | A kind of full powder of purple sweet potato |
-
2018
- 2018-12-03 CN CN201811465615.6A patent/CN109349560A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102100345A (en) * | 2009-12-17 | 2011-06-22 | 孟凡忠 | Health-care leisure food with purple sweet potatoes as major ingredients |
| CN105433307A (en) * | 2015-11-12 | 2016-03-30 | 南阳师范学院 | Purple potato chips and preparation method thereof |
| CN108703334A (en) * | 2018-05-11 | 2018-10-26 | 周文 | A kind of full powder of purple sweet potato |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108835587B (en) | Preparation method of food seasoning sauce | |
| CN106690041A (en) | Roxburgh rose noodles and making method thereof | |
| CN106901168A (en) | A kind of selenium-rich health black soya bean noodles and preparation method thereof | |
| CN103330103A (en) | Pumpkin and lily rice dumplings for reducing blood sugar level | |
| CN108835352B (en) | Nutritional red date preserved fruit and processing method thereof | |
| KR20100010282A (en) | Many colors soybean curd of method and it's composition | |
| CN105029307A (en) | Preparation process of flavored potato chips | |
| CN105962020A (en) | High-gluten flour capable of invigorating spleen and nourishing stomach as well as preparation method thereof | |
| CN109349560A (en) | A kind of novel purple sweet potato food and preparation method thereof | |
| CN104286644A (en) | Ginseng and chicken nourishing porridge and preparation method thereof | |
| CN104431969A (en) | Soybean paste with donkey-hide gelatin and preserved apricot and preparation method of soybean paste | |
| CN107319290A (en) | A kind of nutritive instant pwoder of ginseng and preparation method | |
| CN103222589A (en) | Nutritive dry noodles with mashed ginseng vegetables and chicken bones and preparation method thereof | |
| CN114214112A (en) | Production process for retaining chlorophyll of fresh green Chinese prickly ash | |
| KR20040003393A (en) | Functional Tofu Manufacturing Method | |
| CN105341632A (en) | Technology for preventing Chinese chestnuts from generating brown stains and ageing | |
| CN111743142A (en) | Formula of mushroom sauce | |
| CN111035720A (en) | Method for producing honey gastrodia elata paste from gastrodia elata residues | |
| CN103300271B (en) | Local flavor fruit vegetable nutrient sauce prepared by a kind of preparation method of local flavor fruit vegetable nutrient sauce and the method | |
| KR102172033B1 (en) | Clear red bean chopped noodles and manufacturing method thereof | |
| CN106962494A (en) | A kind of preparation method of sea cucumber soybean milk powder | |
| CN105962022A (en) | Low-gluten flour capable of strengthening middle warmer and tonifying qi as well as preparation method thereof | |
| CN115176971A (en) | Radix puerariae soybean protein powder with liver protection effect and preparation method thereof | |
| CN104770526A (en) | Semen boitae and dried lichee nerve calming and sleep aiding health-care tea and preparation method thereof | |
| CN103583637A (en) | Spiced seed and sesame crisp cake |
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 |
Application publication date: 20190219 |
|
| RJ01 | Rejection of invention patent application after publication |