CN112568404A - Laxative sweet potato powder with fermentation fragrance and preparation method thereof - Google Patents

Laxative sweet potato powder with fermentation fragrance and preparation method thereof Download PDF

Info

Publication number
CN112568404A
CN112568404A CN202011621822.3A CN202011621822A CN112568404A CN 112568404 A CN112568404 A CN 112568404A CN 202011621822 A CN202011621822 A CN 202011621822A CN 112568404 A CN112568404 A CN 112568404A
Authority
CN
China
Prior art keywords
sweet potato
potato powder
powder
laxative
parts
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
Application number
CN202011621822.3A
Other languages
Chinese (zh)
Inventor
邹振宇
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Hunan Luguan Food Processing Co ltd
Original Assignee
Hunan Luguan Food Processing Co ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Hunan Luguan Food Processing Co ltd filed Critical Hunan Luguan Food Processing Co ltd
Priority to CN202011621822.3A priority Critical patent/CN112568404A/en
Publication of CN112568404A publication Critical patent/CN112568404A/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105—Sweet potatoes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L19/115—Konjak; Konntaku
    • 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
    • A23L29/04—Fatty acids 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • 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

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

A laxative sweet potato powder with fermented fragrance and its preparation method, the preparation method comprises processing sweet potato, cutting into pieces, pulping, sieving the pulp, standing to obtain wet sweet potato powder, drying, and drying to obtain dry sweet potato powder; steaming Chinese date, corn kernels, red beans and mulberry leaves thoroughly, cutting the steamed Chinese date, corn kernels, red beans and mulberry leaves into segments, putting the segments and steamed raw materials into a multi-layer gauze bag, pressing the segments and the steamed raw materials into mud, preparing freeze-dried powder, preparing dry sweet potato powder into sweet potato slurry, adding the sweet potato slurry into rice fermentation liquor for pre-fermentation, mixing solid matters with freeze-dried powder, konjac powder, yeast powder, the rice fermentation liquor, hemp seed oil and a proper amount of water after the pre-fermentation is finished, and kneading; and covering wet cloth on the dough after the dough is well kneaded, standing the dough, adding the dough into a strip forming machine to prepare a sweet potato powder green body, steaming and curing the sweet potato powder green body at high temperature, and drying the sweet potato powder green body to obtain the finished sweet potato powder. The invention has good taste, can effectively enhance the immunity of the organism and can be eaten for a long time.

Description

Laxative sweet potato powder with fermentation fragrance and preparation method thereof
Technical Field
The invention relates to the field of health-care food, in particular to laxative sweet potato powder with fermentation fragrance and a preparation method thereof.
Background
Sweet potatoes, commonly known as sweet potatoes, sweet potatoes and the like, are plants of the family Convolvulaceae of one year, and mainly contain nutrients such as starch, protein, sugar, fat and the like and trace elements such as scale, iron, calcium and the likeBesides, it also contains carotene and VB1、VB2The sweet potato food is a green vegetable, has the reputation of 'longevity food', has the efficacies of controlling cholesterol, preventing cardiovascular diseases and emphysema, preventing diabetes and obesity, relaxing the bowels and expelling toxin and the like, and simultaneously contains a substance similar to female hormone in the sweet potato, thereby having certain effects of protecting human skin and delaying senility.
The sweet potato powder is a food made of sweet potatoes, has the edible value and effect of the sweet potatoes, and can also be used for preparing local special snacks such as sour and hot powder and the like, but the existing sweet potato whole powder has single taste and single structure; although sweet potatoes have the effect of relaxing bowels, if the sweet potatoes can be cooperated with other components to prepare health-care food with various tastes and the effect of relaxing bowels and moistening intestines, the sweet potatoes are beneficial to improving the product types and the product values of related enterprises.
Disclosure of Invention
The invention aims to provide laxative sweet potato powder with fermented fragrance and a preparation method thereof, so as to overcome the defects in the technical background.
The technical problem solved by the invention is realized by adopting the following technical scheme:
the laxative sweet potato powder with the fermented fragrance comprises the following raw materials in parts by mass:
sweet potato: 500 parts of corn kernels: 40-60 parts of red bean: 30-50 parts of Chinese date: 10-15 parts of celery stem: 10-15 parts; rice fermentation liquor: 10-15 parts of mulberry leaves: 10-15 parts of konjak powder: 5-15 parts of a solvent; hemp oil: 3-5 parts of yeast powder: 3-5 parts.
A preparation method of laxative sweet potato powder with fermented fragrance comprises the following specific steps:
s1 cutting peeled, cleaned and weighed sweet potatoes into small pieces, pulping in a pulping machine, adding the pulped pulp into a barrel with an opening at the bottom and a 200-300 mesh screen at the opening, sieving while adding water and stirring until the amount of oversize materials is constant, taking filtrate, standing the filtrate for 24-36 h, removing water to obtain the required wet sweet potato powder, and drying with hot air or naturally drying to obtain the required dry sweet potato powder;
s2, removing cores of the Chinese dates, putting the Chinese dates, corn kernels, red beans and mulberry leaves together into a steamer for steaming, boiling water with big fire, steaming for 2-3 hours with small fire, steaming the raw materials thoroughly, cutting celery stems into segments, putting the segments and the steamed raw materials into a multi-layer gauze bag, pressing the segments and the steamed raw materials into mud by using a compression roller, collecting press filtrate, taking out mixture mud from the multi-layer gauze bag, freeze-drying the mixture mud, and crushing the mixture mud into powder after freeze-drying;
s3, preparing a container, adding water with the mass 5-6 times of that of the dry sweet potato powder, adding the dry sweet potato powder and the press filtrate obtained in the step S2 when heating to 50-60 ℃ with small fire, continuously heating and stirring with small fire, continuously heating for 40-60 seconds after boiling, and turning off the fire when a large amount of viscous bubbles appear on the surface to obtain sweet potato slurry;
s4, adding rice fermentation liquor into the sweet potato slurry prepared in the step S3 for pre-fermentation, filtering the fermentation liquor after the pre-fermentation is completed to obtain a solid with fermentation fragrance, mixing the solid with the freeze-dried powder, the konjac flour, the yeast powder, the rice fermentation liquor, the hemp seed oil and a proper amount of water prepared in the step S2, and kneading; covering wet cloth on the dough after the dough is well kneaded, standing for 90-120 min, and then adding the dough into a strip forming machine to prepare a sweet potato powder green body;
s5, steaming and curing the prepared sweet potato powder green blank at high temperature, taking out the sweet potato powder green blank after being cured, and drying the sweet potato powder green blank by hot air or naturally drying the sweet potato powder green blank to obtain the finished sweet potato powder.
Further, in the step S1, when the sweet potato is diced, the sweet potato is preferably diced into small pieces of 1-3 cm in size.
By way of further limitation, when the hot air drying is carried out in the step S1 and the step S5, the temperature of the hot air is controlled to be 40-60 ℃, so that the nutrient loss of the sweet potato powder caused by high-temperature drying is reduced.
As a further limitation, when the celery stems are cut into segments in the step S2, the celery stems are cut into small segments of 1-2 cm, and then the small segments are put into a plurality of layers of gauze bags together with the steamed raw materials, and then pressed into the paste by a press roll.
In the step S3, the dry sweet potato powder is added in 3-5 times in the heating process, and the distance between adjacent adding operations is not less than 20S.
In step S4, the moisture content in the control dough is 30 to 35% so as not to affect the formation of the vermicelli.
As a further limitation, when the pre-fermentation treatment of the rice fermentation liquid is performed on the sweet potato slurry in the step S4, the rice fermentation liquid is added into the sweet potato slurry, and the mixture is stirred uniformly and then is left to stand for fermentation for 5-8 hours, so that the pre-fermentation treatment is completed.
Further, when the high-temperature steam curing is performed in the step S5, the steaming temperature is controlled to be 120 to 130 ℃, and the steaming time is controlled to be 20 to 30 min.
Has the advantages that: according to the laxative sweet potato powder with the fermented fragrance and the preparation method thereof, the corn kernels, the red beans and other components are added into the sweet potato powder, so that a large amount of dietary fibers are kept while the special nutrition and flavor of sweet potatoes are kept, and meanwhile, the effects of nourishing yin and moistening dryness are realized through the cooperation of the components, so that the intestinal tract peristalsis is improved, the intestinal tract peristalsis is accelerated, feces are softened, smooth circulation and excretion are formed in intestinal tracts in a human body, the intestinal tract comfort is improved, the toxin and waste after metabolism are quickly eliminated, the body fluid balance of the human body is adjusted, and the constipation is favorably eliminated after long-term administration.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
The first embodiment is as follows:
the raw materials in this example included the following components:
sweet potato: 500kg, corn kernels: 40kg of red beans: 30kg of Chinese dates: 10kg, celery stem: 10 kg; rice fermentation liquor: 10kg of mulberry leaves: 10kg, konjak flour: 5 kg; hemp oil: 3kg, yeast powder: 3 kg.
When the laxative sweet potato powder with fermented fragrance is prepared, the preparation method comprises the following steps:
firstly, raw material treatment is carried out, wherein the raw material treatment can be carried out simultaneously, and comprises sweet potato treatment and treatment of corn kernels, red beans, Chinese dates and mulberry leaves:
the method comprises the steps of cutting peeled, cleaned and weighed sweet potatoes into small pieces of 2-3 cm, pulping in a pulping machine, adding the pulped pulp into a barrel with an opening at the bottom and a 200-mesh screen at the opening, adding water while sieving, stirring until the amount of oversize materials is constant, taking filtrate, standing for 24 hours, removing supernatant, filling the precipitate into a mold through cotton cloth, filtering the precipitate, wherein solid matters on the cotton cloth are wet sweet potato powder, taking out the cotton cloth, naturally drying to obtain dry sweet potato powder blocks, and grinding the dry sweet potato powder blocks into powder for later use.
When the corn kernels, the red beans, the Chinese dates and the mulberry leaves are treated, the Chinese dates are denucleated, the denucleated Chinese dates, the corn kernels, the red beans and the mulberry leaves are steamed together in a steamer, water is boiled by big fire during steaming, then the raw materials are steamed by small fire for 3 hours, the celery stems are cut into small segments of 1-2 cm, the small segments and the steamed raw materials are put into a multi-layer gauze bag, the gauze bag is pressed into mud by a compression roller, the press filtrate is collected, the mixture mud is taken out from the gauze bag and then freeze-dried, and the mixture mud is crushed into powder after freeze-drying for later use.
Preparing a container, adding water with the mass of 2500kg of dry sweet potato powder, heating to 50 ℃ with soft fire, adding the dry sweet potato powder and filter pressing liquid obtained by filter pressing during processing of corn kernels, red beans, Chinese dates, mulberry leaves and celery stems, adding the dry sweet potato powder twice, adding the dry sweet potato powder 30 seconds after the first addition, continuously heating and stirring with the soft fire, continuously heating for 40 seconds after boiling, and turning off the fire when a large amount of viscous bubbles appear on the surface of the sweet potato slurry to obtain the sweet potato slurry.
Adding the sweet potato slurry into rice fermentation liquor for pre-fermentation treatment, adding the rice fermentation liquor into the sweet potato slurry during the pre-fermentation treatment, stirring uniformly, standing and fermenting for 5 hours to finish the pre-fermentation treatment, filtering out the fermentation liquor to obtain a solid with fermentation fragrance, mixing the solid with mixture freeze-dried powder, glutinous rice powder, yeast powder and a proper amount of water, and kneading, wherein the water content in the control dough is 33-35%; and covering wet cloth on the dough and the dough, standing for 40min, adding the dough into a strip forming machine to prepare a strip-shaped sweet potato powder green body, performing high-temperature steaming curing on the prepared sweet potato powder green body, controlling the steaming temperature to be 120 ℃, steaming for 30 min, taking out the sweet potato powder green body after the sweet potato powder green body is cured, and hanging, airing and air-drying to obtain the finished sweet potato powder.
Example two:
the raw materials in this example included the following components:
sweet potato: 500kg, corn kernels: 60kg of red beans: 50kg, Chinese date: 15kg, celery stem: 15 kg; rice fermentation liquor: 15kg of mulberry leaves: 15kg, konjak flour: 15 kg; hemp oil: 5kg, yeast powder: 5 kg.
When the laxative sweet potato powder with fermented fragrance is prepared, the preparation method comprises the following steps:
firstly, raw material treatment is carried out, wherein the raw material treatment can be carried out simultaneously, and comprises sweet potato treatment and treatment of corn kernels, red beans, Chinese dates and mulberry leaves:
the method comprises the steps of cutting peeled, cleaned and weighed sweet potatoes into small blocks of 1-2 cm, pulping in a pulping machine, adding the pulped pulp into a barrel with an opening at the bottom and a 300-mesh screen at the opening, adding water while sieving, stirring until the amount of oversize materials is constant, taking filtrate, standing for 36h, removing supernatant, filling the precipitate into a mold through cotton cloth, filtering the precipitate, wherein solid matters on the cotton cloth are wet sweet potato powder, taking out the cotton cloth, naturally drying to obtain dry sweet potato powder blocks, and grinding the dry sweet potato powder blocks into powder for later use.
When the corn kernels, the red beans, the Chinese dates and the mulberry leaves are treated, the Chinese dates are denucleated, the denucleated Chinese dates, the corn kernels, the red beans and the mulberry leaves are steamed together in a steamer, water is boiled by big fire during steaming, then the raw materials are steamed by small fire for 2 hours, celery stems are cut into small segments of 1-2 cm, the small segments and the steamed raw materials are put into a multi-layer gauze bag, the gauze bag is pressed into mud by a compression roller, the press filtrate is collected, the mixture mud is taken out from the gauze bag and then freeze-dried, and the mixture mud is crushed into powder after freeze-drying for later use.
Preparing a container, adding 3000kg of water by mass of the dry sweet potato powder, heating to 60 ℃ with soft fire, adding the dry sweet potato powder and filter pressing liquid obtained by filter pressing during processing of corn kernels, red beans, Chinese dates, mulberry leaves and celery stems, adding the dry sweet potato powder for three times, adding the dry sweet potato powder for the second time 30S after the first addition, continuously heating and stirring with the soft fire after the third time 25S after the first addition, continuously heating for 60S after boiling, and turning off the fire when a large amount of viscous bubbles appear on the surface of the sweet potato slurry to obtain the sweet potato slurry.
Adding the sweet potato slurry into rice fermentation liquor for pre-fermentation treatment, adding the rice fermentation liquor into the sweet potato slurry during the pre-fermentation treatment, stirring uniformly, standing and fermenting for 8 hours to finish the pre-fermentation treatment, filtering out the fermentation liquor to obtain a solid with fermentation fragrance, mixing the solid with mixture freeze-dried powder, glutinous rice powder, yeast powder and a proper amount of water, and kneading, wherein the water content in the control dough is 30-32%; and covering wet cloth on the dough and the dough, standing for 60min, adding the dough into a strip forming machine to prepare a strip-shaped sweet potato powder green body, performing high-temperature steaming curing on the prepared sweet potato powder green body, controlling the steaming temperature to be 130 ℃, steaming for 20min, taking out the sweet potato powder green body after the sweet potato powder green body is cured, and hanging, airing and air-drying to obtain the finished sweet potato powder.
Example three:
the raw materials in this example included the following components:
sweet potato: 500kg, corn kernels: 50kg of red bean: 40kg, Chinese date: 12kg, celery stem: 12 kg; rice fermentation liquor: 12kg of mulberry leaves: 12kg, konjak flour: 10 kg; hemp oil: 4kg, yeast powder: 4 kg.
When the laxative sweet potato powder with fermented fragrance is prepared, the preparation method comprises the following steps:
firstly, raw material treatment is carried out, wherein the raw material treatment can be carried out simultaneously, and comprises sweet potato treatment and treatment of corn kernels, red beans, Chinese dates and mulberry leaves:
the method comprises the steps of cutting peeled, cleaned and weighed sweet potatoes into small pieces of 2-3 cm, pulping in a pulping machine, adding the pulped pulp into a barrel with an opening at the bottom and a screen of 260 meshes at the opening, adding water while sieving, stirring until the amount of oversize materials is constant, taking filtrate, standing the filtrate for 32 hours, removing supernatant, filling cotton cloth into a mold, filtering precipitates, obtaining solid matters on the cotton cloth, namely wet sweet potato powder, taking out the cotton cloth, drying by hot air at 50 ℃ in a drying chamber to reduce the nutrient loss of the sweet potato powder caused by high-temperature drying, obtaining dry sweet potato powder pieces on the cotton cloth after drying, and grinding the dry sweet potato powder pieces into powder for later use.
When the corn kernels, the red beans, the Chinese dates and the mulberry leaves are treated, the Chinese dates are denucleated, the denucleated Chinese dates, the corn kernels, the red beans and the mulberry leaves are steamed together in a steamer, water is boiled by big fire during steaming, then the raw materials are steamed by small fire for 3 hours, the celery stems are cut into small segments of 1-2 cm, the small segments and the steamed raw materials are put into a multi-layer gauze bag, the gauze bag is pressed into mud by a compression roller, the press filtrate is collected, the mixture mud is taken out from the gauze bag and then freeze-dried, and the mixture mud is crushed into powder after freeze-drying for later use.
Preparing a container, adding water with the mass of 2800kg of the dry sweet potato powder, heating to 60 ℃ with soft fire, adding the dry sweet potato powder and filter pressing liquid obtained by filter pressing during processing of corn kernels, red beans, Chinese dates, mulberry leaves and celery stems, adding the dry sweet potato powder for three times, adding the dry sweet potato powder for the second time 25S after the first addition, continuously heating and stirring with soft fire after 20S after the first addition for the third time, continuously heating for 50S after boiling, and turning off the fire when a large amount of viscous bubbles appear on the surface of the sweet potato slurry to obtain the sweet potato slurry.
Adding the sweet potato slurry into rice fermentation liquor for pre-fermentation treatment, adding the rice fermentation liquor into the sweet potato slurry during the pre-fermentation treatment, stirring uniformly, standing and fermenting for 6 hours to finish the pre-fermentation treatment, filtering out the fermentation liquor to obtain a solid with fermentation fragrance, mixing the solid with mixture freeze-dried powder, glutinous rice flour, yeast powder and a proper amount of water, and kneading, wherein the water content in the control dough is 32-34%; and covering wet cloth on the dough and the dough, standing for 50min, adding the dough into a strip forming machine to prepare a strip-shaped sweet potato powder green body, performing high-temperature steaming curing on the prepared sweet potato powder green body, controlling the steaming temperature to be 122 ℃ and the steaming time to be 25 min, taking out the sweet potato powder green body after the sweet potato powder green body is cooked, performing hot air drying at 50 ℃ in a drying chamber to reduce the nutrient loss of the sweet potato powder caused by high-temperature drying, and hanging, airing and air-drying to obtain the finished sweet potato powder.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims (9)

1. The laxative sweet potato powder with the fermented fragrance is characterized by comprising the following raw materials in parts by mass:
sweet potato: 500 parts of corn kernels: 40-60 parts of red bean: 30-50 parts of Chinese date: 10-15 parts of celery stem: 10-15 parts; rice fermentation liquor: 10-15 parts of mulberry leaves: 10-15 parts of konjak powder: 5-15 parts of a solvent; hemp oil: 3-5 parts of yeast powder: 3-5 parts.
2. A preparation method of laxative sweet potato powder with fermented fragrance is characterized by being prepared from the raw materials in parts by mass according to claim 1, and the preparation method comprises the following specific steps:
s1 cutting peeled, cleaned and weighed sweet potatoes into small pieces, pulping in a pulping machine, adding the pulped pulp into a barrel with an opening at the bottom and a 200-300 mesh screen at the opening, sieving while adding water and stirring until the amount of oversize materials is constant, taking filtrate, standing the filtrate for 24-36 h, removing water to obtain the required wet sweet potato powder, and drying with hot air or naturally drying to obtain the required dry sweet potato powder;
s2, removing cores of the Chinese dates, putting the Chinese dates, corn kernels, red beans and mulberry leaves together into a steamer for steaming, boiling water with big fire, steaming for 2-3 hours with small fire, steaming the raw materials thoroughly, cutting celery stems into segments, putting the segments and the steamed raw materials into a multi-layer gauze bag, pressing the segments and the steamed raw materials into mud by using a compression roller, collecting press filtrate, taking out mixture mud from the multi-layer gauze bag, freeze-drying the mixture mud, and crushing the mixture mud into powder after freeze-drying;
s3, preparing a container, adding water with the mass 5-6 times of that of the dry sweet potato powder, adding the dry sweet potato powder and the press filtrate obtained in the step S2 when heating to 50-60 ℃ with small fire, continuously heating and stirring with small fire, continuously heating for 40-60 seconds after boiling, and turning off the fire when a large amount of viscous bubbles appear on the surface to obtain sweet potato slurry;
s4, adding rice fermentation liquor into the sweet potato slurry prepared in the step S3 for pre-fermentation, filtering the fermentation liquor after the pre-fermentation is completed to obtain a solid with fermentation fragrance, mixing the solid with the freeze-dried powder, the konjac flour, the yeast powder, the rice fermentation liquor, the hemp seed oil and a proper amount of water prepared in the step S2, and kneading; covering wet cloth on the dough after the dough is well kneaded, standing for 90-120 min, and then adding the dough into a strip forming machine to prepare a sweet potato powder green body;
s5, steaming and curing the prepared sweet potato powder green blank at high temperature, taking out the sweet potato powder green blank after being cured, and drying the sweet potato powder green blank by hot air or naturally drying the sweet potato powder green blank to obtain the finished sweet potato powder.
3. The preparation method of fermented flavored laxative sweet potato powder of claim 2, wherein the sweet potatoes are diced in the step S1 to obtain small pieces with a size of 1-3 cm.
4. The method for preparing laxative sweet potato powder with fermented fragrance according to claim 2, wherein the temperature of the hot air is controlled to be 40-60 ℃ when the hot air drying is performed in steps S1 and S5.
5. The preparation method of fermented fragrant laxative sweet potato powder as claimed in claim 2, wherein when cutting celery stem into segments in step S2, the celery stem is cut into small segments of 1-2 cm, and then the small segments are put into a multi-layer gauze bag together with the steamed raw materials, and then pressed into paste by a press roll.
6. The preparation method of fermented flavored laxative sweet potato powder of claim 2, wherein the dry sweet potato powder is added in 3-5 times during heating in step S3, and the distance between adjacent addition operations is not less than 20S.
7. The preparation method of fermented flavored laxative sweet potato powder of claim 2, wherein the moisture content of the control dough in step S4 is 30-35%.
8. The preparation method of the laxative sweet potato powder with the fermentation fragrance as claimed in claim 2, wherein when the sweet potato slurry is subjected to pre-fermentation treatment of rice fermentation liquor in step S4, the rice fermentation liquor is added into the sweet potato slurry, and after being uniformly stirred, the sweet potato slurry is kept stand and fermented for 5-8 hours, so that the pre-fermentation treatment is completed.
9. The preparation method of the laxative sweet potato powder with fermented fragrance according to claim 2, wherein when the high-temperature steaming and curing is performed in the step S5, the steaming temperature is controlled to be 120-130 ℃, and the steaming time is controlled to be 20-30 min.
CN202011621822.3A 2020-12-31 2020-12-31 Laxative sweet potato powder with fermentation fragrance and preparation method thereof Pending CN112568404A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202011621822.3A CN112568404A (en) 2020-12-31 2020-12-31 Laxative sweet potato powder with fermentation fragrance and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202011621822.3A CN112568404A (en) 2020-12-31 2020-12-31 Laxative sweet potato powder with fermentation fragrance and preparation method thereof

Publications (1)

Publication Number Publication Date
CN112568404A true CN112568404A (en) 2021-03-30

Family

ID=75144696

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202011621822.3A Pending CN112568404A (en) 2020-12-31 2020-12-31 Laxative sweet potato powder with fermentation fragrance and preparation method thereof

Country Status (1)

Country Link
CN (1) CN112568404A (en)

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06141814A (en) * 1992-11-09 1994-05-24 Nariya Kurikuni Red potato powder
CN103431338A (en) * 2013-08-30 2013-12-11 欧阳景茂 Method for processing sweet potato vermicelli
CN103932003A (en) * 2014-05-10 2014-07-23 娄志 Appetizing silk noodles
CN107242491A (en) * 2017-06-23 2017-10-13 肥西县金桥红薯专业合作社 A kind of processing method without vanadium sweet potato vermicelli
CN107853677A (en) * 2017-11-16 2018-03-30 东兴市红家宝电子商务有限公司 The preparation technology of celery sweet potato vermicelli or bean vermicelli
CN110833184A (en) * 2019-11-30 2020-02-25 湖南城头山红薯食品科技有限公司 Processing method of alum-free sweet potato vermicelli
CN111264843A (en) * 2020-03-04 2020-06-12 宁夏鲁宁凤城粉业有限责任公司 Preparation method of sweet potato leaf juice vermicelli and sweet potato leaf juice vermicelli

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06141814A (en) * 1992-11-09 1994-05-24 Nariya Kurikuni Red potato powder
CN103431338A (en) * 2013-08-30 2013-12-11 欧阳景茂 Method for processing sweet potato vermicelli
CN103932003A (en) * 2014-05-10 2014-07-23 娄志 Appetizing silk noodles
CN107242491A (en) * 2017-06-23 2017-10-13 肥西县金桥红薯专业合作社 A kind of processing method without vanadium sweet potato vermicelli
CN107853677A (en) * 2017-11-16 2018-03-30 东兴市红家宝电子商务有限公司 The preparation technology of celery sweet potato vermicelli or bean vermicelli
CN110833184A (en) * 2019-11-30 2020-02-25 湖南城头山红薯食品科技有限公司 Processing method of alum-free sweet potato vermicelli
CN111264843A (en) * 2020-03-04 2020-06-12 宁夏鲁宁凤城粉业有限责任公司 Preparation method of sweet potato leaf juice vermicelli and sweet potato leaf juice vermicelli

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
福建省惠安县德祥工贸公司: "《惠安县民间风情杂谈 上》", 31 July 2012, 福建省惠安县德祥工贸公司 *

Similar Documents

Publication Publication Date Title
CN103652637B (en) Manufacturing method of rice crust
KR101970659B1 (en) A Manufacturing Method of Concentrate having antioxidant activity
CN103976309A (en) Preparation method of sweet potato vermicelli
CN105146338A (en) Oatmeal capable of reducing weight and reducing blood sugar and preparation method of oatmeal
CN106260026A (en) A kind of high protein beans is dry, its marinating method and the preparation method of stew in soy sauce sauce thereof
KR101271298B1 (en) Mugwort rice cake manufacturing methods
KR102541289B1 (en) Low-glycemic index, high protein, low-calorie and improved palatability Sulgitteok composition and method for manufacturing the same and Sulgitteok using the same
CN104115957A (en) Manufacturing method of buckwheat tea
CN113115904A (en) Production method of hollow wolfberry noodles
CN101579007A (en) Banana almond cake and m method thereof
CN102224902A (en) Production technology of sweet tea glutinous rice cake
CN104782852A (en) Liubao (Chinese character) tea with effect of enhancing immunity and preparation method of liubao tea
KR101169189B1 (en) rice wine containing component of fermented soybeans
CN104172099A (en) Production technology of rhaponticum uniflorum sauce
CN112568404A (en) Laxative sweet potato powder with fermentation fragrance and preparation method thereof
CN103461526A (en) Haw taste bean curd
KR940006771B1 (en) Method of making mung beans wine
CN112568403A (en) Pumpkin and black bean sweet potato powder and preparation method thereof
CN108094876A (en) A kind of processing method of instant nutrient rice flour
CN103875776A (en) Strawberry flavored pastry with wine scent and preparation method of strawberry flavored pastry
CN108967836A (en) A kind of five cereals red date powder and preparation method thereof
CN105961532A (en) Popcorn fragrant asparagus lettuce cake and preparation method thereof
CN105231276A (en) Method for manufacturing burdock nutritional fine dried noodles
KR20200107220A (en) KOREAN RICE Cakes containing Root Nutrients and thereof manufacturing method
CN103637087A (en) Manufacturing method of jerusalem artichoke Indian kalimeris herb crispy rice

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
WD01 Invention patent application deemed withdrawn after publication
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20210330