CN109380731A - A kind of production method of malt sweet potato syrup - Google Patents
A kind of production method of malt sweet potato syrup Download PDFInfo
- Publication number
- CN109380731A CN109380731A CN201710668857.4A CN201710668857A CN109380731A CN 109380731 A CN109380731 A CN 109380731A CN 201710668857 A CN201710668857 A CN 201710668857A CN 109380731 A CN109380731 A CN 109380731A
- Authority
- CN
- China
- Prior art keywords
- sweet potato
- malt
- mush
- wort
- brewer
- 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 55
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 55
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 6
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 title claims description 16
- 239000006188 syrup Substances 0.000 title claims description 6
- 235000020357 syrup Nutrition 0.000 title claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 244000061456 Solanum tuberosum Species 0.000 claims description 6
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 6
- 238000013019 agitation Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 3
- 230000008020 evaporation Effects 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 210000004243 sweat Anatomy 0.000 claims description 3
- 239000000571 coke Substances 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 241000209140 Triticum Species 0.000 abstract description 2
- 235000021307 Triticum Nutrition 0.000 abstract description 2
- 230000001093 anti-cancer Effects 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 244000170916 Paeonia officinalis Species 0.000 abstract 1
- 235000006484 Paeonia officinalis Nutrition 0.000 abstract 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 abstract 1
- 230000000840 anti-viral effect Effects 0.000 abstract 1
- 230000003796 beauty Effects 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 230000006837 decompression Effects 0.000 abstract 1
- 229910052711 selenium Inorganic materials 0.000 abstract 1
- 239000011669 selenium Substances 0.000 abstract 1
- 238000001914 filtration Methods 0.000 description 3
- 238000004939 coking Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- JEIPFZHSYJVQDO-UHFFFAOYSA-N ferric oxide Chemical compound O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- -1 flavone compound Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 238000005406 washing Methods 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their 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
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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 be it is as the main component with the selenium-enriched sweet potato of green non-pollution, wheat, manufactured using advanced technologies and unique formula, product is peony, sweet and dilitious, special taste.Has the function of the holding such as anticancer, antiviral, decompression, beauty treatment, and at low cost, the green natural food of simple production process.
Description
Technical field
The invention belongs to the preparation methods of special health food.
Background technique
Sweet potato is the anticancer dish arrangement umber one.Have and sugar is prevented to turn to the dirty specific function of rouge, sweet potato is both a kind of ideal
Diet food, and constipation, cancer, cardiovascular disease can be prevented etc..Contain flavone compound in varying numbers in sweet potato, has to human body
There are extensive activity and health-care effect.
Summary of the invention
The technology of the present invention solution are as follows:
Be raw material with sweet potato, wheat, prepared by following technique: brewer's wort impurity elimination, immersions, water sabot, sprinkle water, stir, sprouting,
Bud chopping is taken, spare molten device is packed into, sweet potato washing, peeling, curing, stirring, saccharification, filtering, tanning, plays sugar, packs.
1, way: sweet potato peeling is cleaned, removes sweet potato surface sweet potato skin, and removing the peel the show potato human body, peeling later is
The guarantee of sweet potato syrup color.
2, it cures: being packed into sweet potato in container, clear water is added, sweet potato boiling is ripe.
3, it stirs: well-done sweet potato being put into blender, is stirred, cooked sweet potato is stirred into mush shape.
4, the production method of brewer's wort: the malt that will have been got ready is shredded with knife, and the malt of chopping is stirred into blender
Paste is packed into spare in molten device.
5, it is saccharified: the malt sweat got ready being added in sweet potato mush, is stirred evenly, it then will saccharification cylinder sealing
Sternly；It is very crucial to sweet potato mush temperature when malt is added.The temperature of sweet potato mush should control between 32-40 DEG C of degree, mush
Temperature influences the saccharification of brewer's wort, also influences the height of sugared rate, has 1-2 DEG C wait be added above the mush of brewer's wort
When transparent water, it can be filtered.
6, be saccharified ratio: 100:8, and the additional proportion of brewer's wort is 8 kilograms of the every addition brewer's wort of every hundred kilograms of sweet potato.
7, it filters: after the completion of saccharifying, being filtered with filter cloth, temperature when filtering is unsuitable excessively high, prevents from scalding
Hand, low potato juice pressure do not come out.
8, boil: sweet potato juice being put into cauldron and is boiled: will suddenly gradually firepower be reduced by starting firepower, be weakened, while enduring
Side stirring processed, agitation can accelerate moisture evaporation, and prevent the bottom of a pan coking, and when the fragrance for hearing sweet potato with sugar, sugared concentration is accelerated；With
Chopsticks are put into pot, and chopsticks can be upright, and sugared concentration is just；Sweet potato with sugar crystalline substance plays sugar and early to want to flow for most after cooling
Good state.
Embodiment of the present invention:
1, way: sweet potato peeling is cleaned, removes sweet potato surface sweet potato skin, and the show potato human body after removing the peel, peeling is sweet potato
The guarantee of syrup color.
2, it cures: being packed into sweet potato in container, clear water is added, sweet potato boiling is ripe.
3, it stirs: well-done sweet potato being put into blender, is stirred, cooked sweet potato is stirred into mush shape.
4, the production method of brewer's wort: the malt that will have been got ready is shredded with knife, and the malt of chopping is stirred into blender
Paste is packed into spare in molten device.
5, it is saccharified: the malt sweat got ready being added in sweet potato mush, is stirred evenly, it then will saccharification cylinder sealing
Sternly.It is very crucial to sweet potato mush temperature when malt is added.The temperature of sweet potato mush should control between 32-40 DEG C of degree, mush
Temperature influences the saccharification of brewer's wort, also influences the height of sugared rate, has 1-2 DEG C wait be added above the mush of brewer's wort
When transparent water, it can be filtered.
6, be saccharified ratio: 100:8, and the additional proportion of brewer's wort is 8 kilograms of the every addition brewer's wort of every hundred kilograms of sweet potato.
7, it filters: after the completion of saccharifying, being filtered with filter cloth, temperature when filtering is unsuitable excessively high, prevents from scalding
Hand, low potato juice pressure do not come out.
8, boil: sweet potato juice being put into cauldron and is boiled: will suddenly gradually firepower be reduced by starting firepower, be weakened, while enduring
Side stirring processed, agitation can accelerate moisture evaporation, and prevent the bottom of a pan coking, and when the fragrance for hearing sweet potato with sugar, sugared concentration is accelerated.With
Chopsticks are put into pot, and chopsticks can be upright, and sugared concentration is just.Sweet potato with sugar crystalline substance plays sugar and early to want to flow for most after cooling
Good state.
Claims (2)
1. a kind of preparation method of malt sweet potato syrup, it is characterised in that: (1) sweet potato is removed the peel, and is cleaned, is removed sweet potato surface sweet potato
Skin, the show potato human body after removing the peel, peeling is the guarantee of sweet potato syrup color；(2) it cures: being packed into sweet potato in container,
Clear water is added, sweet potato boiling is ripe；(3) it stirs: well-done sweet potato being put into blender, is stirred, cooked sweet potato is stirred
Mix mush shape；(4) production method of brewer's wort: the malt that will have been got ready is shredded with knife, and the malt of chopping is stirred with blender
Paste is mixed, is packed into spare in molten device；(5) it is saccharified: the malt sweat got ready being added in sweet potato mush, is stirred evenly i.e.
Can, then saccharification cylinder is sealed sternly；It is very crucial to sweet potato mush temperature when malt is added；The temperature of sweet potato mush should control
Between 32-40 DEG C of degree, mush temperature influences the saccharification of brewer's wort, the height of sugared rate is also influenced, wait which malt has been added
When having 1-2 DEG C of transparent water above the mush of juice, it can be filtered；(6) be saccharified ratio: 100:8, the additional proportion of brewer's wort
It is 8 kilograms of the every addition brewer's wort of every hundred kilograms of sweet potato；(7) it filters: after the completion of saccharifying, being filtered with filter cloth, mistake
Temperature when filter is unsuitable excessively high, prevents from scalding one's hand, and low potato juice pressure does not come out；(8) it boils: sweet potato juice being put into cauldron and is endured
System: will suddenly gradually firepower be reduced by starting firepower, weakened, stirred in tanning, agitation can accelerate moisture evaporation, and prevent pot
Bed coke, when the fragrance for hearing sweet potato with sugar, sugared concentration is accelerated；It is put into pot with chopsticks, chopsticks can be upright, and sugared concentration is just
Row；Sweet potato with sugar crystalline substance plays sugar and early to want to flow for optimum state after cooling.
2. preparation method according to claim 1, it is characterised in that saccharification ratio is 100:8, the additional proportion of brewer's wort
It is 8 kilograms of the every addition brewer's wort of every hundred kilograms of sweet potato.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710668857.4A CN109380731A (en) | 2017-08-08 | 2017-08-08 | A kind of production method of malt sweet potato syrup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710668857.4A CN109380731A (en) | 2017-08-08 | 2017-08-08 | A kind of production method of malt sweet potato syrup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109380731A true CN109380731A (en) | 2019-02-26 |
Family
ID=65413633
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710668857.4A Pending CN109380731A (en) | 2017-08-08 | 2017-08-08 | A kind of production method of malt sweet potato syrup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109380731A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250515A (en) * | 2019-07-03 | 2019-09-20 | 烟台润杰农业有限公司 | Edible nourishing oral administration solution and its extraction manufacture craft |
| CN113293075A (en) * | 2021-07-14 | 2021-08-24 | 宁德市农业科学研究所 | Purple sweet potato and glutinous rice wine and preparation method thereof |
-
2017
- 2017-08-08 CN CN201710668857.4A patent/CN109380731A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250515A (en) * | 2019-07-03 | 2019-09-20 | 烟台润杰农业有限公司 | Edible nourishing oral administration solution and its extraction manufacture craft |
| CN113293075A (en) * | 2021-07-14 | 2021-08-24 | 宁德市农业科学研究所 | Purple sweet potato and glutinous rice wine and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190226 |
|
| WD01 | Invention patent application deemed withdrawn after publication |