CN112869076A - Multi-effect sweet potato powder with blood sugar reducing function and preparation method thereof - Google Patents
Multi-effect sweet potato powder with blood sugar reducing function and preparation method thereof Download PDFInfo
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- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 56
- 239000000843 powder Substances 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 37
- 239000008280 blood Substances 0.000 title claims abstract description 30
- 210000004369 blood Anatomy 0.000 title claims abstract description 30
- 235000013312 flour Nutrition 0.000 claims abstract description 69
- 238000005520 cutting process Methods 0.000 claims abstract description 45
- 238000001125 extrusion Methods 0.000 claims abstract description 45
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- 238000002156 mixing Methods 0.000 claims abstract description 23
- 241000405414 Rehmannia Species 0.000 claims abstract description 5
- 240000005979 Hordeum vulgare Species 0.000 claims abstract 9
- 235000015110 jellies Nutrition 0.000 claims description 110
- 239000008274 jelly Substances 0.000 claims description 110
- 239000002994 raw material Substances 0.000 claims description 89
- 239000002002 slurry Substances 0.000 claims description 88
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 44
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- 206010012601 diabetes mellitus Diseases 0.000 abstract description 8
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- 208000026435 phlegm Diseases 0.000 abstract description 2
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Classifications
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- 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
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- 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
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- 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
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Abstract
A multi-effect sweet potato powder with the function of reducing blood sugar and a preparation method thereof, the formula comprises: 600 parts of sweet potato powder, 150 parts of dandelion 100, 150 parts of yam 100, 150 parts of dried rehmannia root 100, 150 parts of fig 100, 80-100 parts of barley flour, 80-100 parts of soybean flour and 80-100 parts of corn flour. The preparation method comprises the following steps: a first step, mixing pulp; secondly, extrusion forming; thirdly, curing; fourthly, aging; and step five, cutting to obtain the product of the invention. The sweet potato powder can effectively control blood sugar in a human body, and has good effects of reducing blood sugar and controlling blood sugar; is beneficial to discharging impurities and toxins in the body, and can also enrich the blood, tonify the kidney and relieve lumbago; the health-care food is particularly suitable for diabetic people, so that the diabetic patients have satiety, physiological pain of the patients caused by diabetes can be relieved, and the immunity of the diabetic patients is enhanced; can relieve cough and fever symptoms, and has effects of clearing heat, eliminating phlegm and relieving cough.
Description
Technical Field
The invention relates to sweet potato powder and a preparation method thereof, in particular to multi-effect sweet potato powder with a blood sugar reducing function and a preparation method thereof.
Background
With the improvement of living standard, the food on the dining table of people is more and more abundant. The vermicelli is an indispensable complementary food in daily life and cannot be separated by people's Jinjin Ledao, chafing dish, rinsing pot, dish and the like.
Sweet potatoes, also called sweet potatoes, sweet potatoes and the like, are rich in protein, starch, pectin, cellulose, amino acid, vitamin and various mineral substances and are reputed as long-life food.
The sweet potato powder is a food processed by taking starch made from fresh sweet potatoes as a raw material; the sweet potato powder processed from the sweet potatoes not only can retain the original nutritional ingredients, but also can prolong the shelf life, prolong the standing time, and is not easy to deteriorate and long in storage; with the improvement of the living standard of people, the requirement on health is correspondingly improved. At present, the existing sweet potato powder in the market has single variety and single taste, and does not have the effects of health care, and prevention and treatment of various diseases.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provide the multi-effect sweet potato powder with the function of reducing blood sugar.
The technical scheme for realizing the above purpose of the invention is as follows: a multi-effect sweet potato powder with the function of reducing blood sugar is prepared by the following method:
the formula comprises the following components: 600 parts of sweet potato powder, 150 parts of dandelion 100, 150 parts of yam 100, 150 parts of dried rehmannia root 100, 150 parts of fig 100, 80-100 parts of barley flour, 80-100 parts of soybean flour and 80-100 parts of corn flour.
The preparation method comprises the following steps:
step one, slurry mixing: adding the raw materials and water into a slurry mixer according to a certain proportion, heating while stirring, heating to 50-75 ℃, keeping constant temperature, stopping stirring and heating when the raw materials are cooked for 6-8 minutes to obtain raw material slurry;
step two, extrusion forming: conveying the raw material slurry obtained in the first step into a forming device for extrusion forming to obtain 6-8 min cooked sheet jelly;
step three, curing: putting the sheet jelly obtained in the second step into hot water with the temperature of 85-95 ℃ to completely cure the sheet jelly;
step four, aging: spreading and drying the sheet jelly completely cured in the third step at normal temperature for aging;
step five, cutting: and cutting the aged sheet jelly into vermicelli, and airing the vermicelli to obtain the product.
The further technical scheme of the invention is as follows:
the formula comprises the following components: 600 parts of sweet potato powder, 150 parts of dandelion, 150 parts of Chinese yam, 150 parts of radix rehmanniae recen, 150 parts of fig, 100 parts of barley flour, 100 parts of soybean flour and 100 parts of corn flour.
The preparation method comprises the following steps:
step one, slurry mixing: adding the raw materials and water into a slurry mixer according to a certain proportion, heating while stirring, heating to 67 ℃, keeping constant temperature, stopping stirring and heating when the raw materials are cooked for 7 minutes to obtain raw material slurry;
step two, extrusion forming: conveying the raw material slurry obtained in the first step into a forming device for extrusion forming to obtain 7-minute cooked sheet jelly;
step three, curing: putting the sheet jelly obtained in the second step into hot water with the temperature of 90 ℃ to completely cure the sheet jelly;
step four, aging: spreading and drying the sheet jelly completely cured in the third step at normal temperature for aging;
step five, cutting: and cutting the aged sheet jelly into vermicelli, and airing the vermicelli to obtain the product.
The invention also has the following further technical scheme:
the formula comprises the following components: 500 parts of sweet potato powder, 100 parts of dandelion, 100 parts of Chinese yam, 100 parts of radix rehmanniae recen, 100 parts of fig, 80 parts of barley flour, 80 parts of soybean flour and 80 parts of corn flour.
The preparation method comprises the following steps:
step one, slurry mixing: adding the raw materials and water into a slurry mixer according to a certain proportion, heating while stirring, heating to 67 ℃, keeping constant temperature, stopping stirring and heating when the raw materials are cooked for 7 minutes to obtain raw material slurry;
step two, extrusion forming: conveying the raw material slurry obtained in the first step into a forming device for extrusion forming to obtain 7-minute cooked sheet jelly;
step three, curing: putting the sheet jelly obtained in the second step into hot water with the temperature of 90 ℃ to completely cure the sheet jelly;
step four, aging: spreading and drying the sheet jelly completely cured in the third step at normal temperature for aging;
step five, cutting: and cutting the aged sheet jelly into vermicelli, and airing the vermicelli to obtain the product.
The further technical scheme of the invention can also be as follows:
the formula comprises the following components: 550 parts of sweet potato powder, 125 parts of dandelion, 125 parts of Chinese yam, 125 parts of radix rehmanniae recen, 125 parts of fig, 90 parts of barley flour, 90 parts of soybean flour and 90 parts of corn flour.
The preparation method comprises the following steps:
step one, slurry mixing: adding the raw materials and water into a slurry mixer according to a certain proportion, heating while stirring, heating to 67 ℃, keeping constant temperature, stopping stirring and heating when the raw materials are cooked for 7 minutes to obtain raw material slurry;
step two, extrusion forming: conveying the raw material slurry obtained in the first step into a forming device for extrusion forming to obtain 7-minute cooked sheet jelly;
step three, curing: putting the sheet jelly obtained in the second step into hot water with the temperature of 90 ℃ to completely cure the sheet jelly;
step four, aging: spreading and drying the sheet jelly completely cured in the third step at normal temperature for aging;
step five, cutting: and cutting the aged sheet jelly into vermicelli, and airing the vermicelli to obtain the product.
The invention also aims to overcome the defects in the prior art and provide a preparation method of the multi-effect sweet potato powder with the function of reducing blood sugar.
The technical scheme for realizing the above purpose of the invention is as follows: a preparation method of multi-effect sweet potato powder with the function of reducing blood sugar comprises the following steps: 600 parts of sweet potato powder, 150 parts of dandelion 100, 150 parts of yam 100, 150 parts of dried rehmannia root 100, 150 parts of fig 100, 80-100 parts of barley flour, 80-100 parts of soybean flour and 80-100 parts of corn flour.
The preparation method comprises the following steps:
step one, slurry mixing: adding the raw materials and water into a slurry mixer according to a certain proportion, heating while stirring, heating to 50-75 ℃, keeping constant temperature, stopping stirring and heating when the raw materials are cooked for 6-8 minutes to obtain raw material slurry;
step two, extrusion forming: conveying the raw material slurry obtained in the first step into a forming device for extrusion forming to obtain 6-8 min cooked sheet jelly;
step three, curing: putting the sheet jelly obtained in the second step into hot water with the temperature of 85-95 ℃ to completely cure the sheet jelly;
step four, aging: spreading and drying the sheet jelly completely cured in the third step at normal temperature for aging;
step five, cutting: and cutting the aged sheet jelly into vermicelli, and airing the vermicelli to obtain the product.
The further technical scheme of the invention is as follows:
the formula comprises the following components: 600 parts of sweet potato powder, 150 parts of dandelion, 150 parts of Chinese yam, 150 parts of radix rehmanniae recen, 150 parts of fig, 100 parts of barley flour, 100 parts of soybean flour and 100 parts of corn flour.
The preparation method comprises the following steps:
step one, slurry mixing: adding the raw materials and water into a slurry mixer according to a certain proportion, heating while stirring, heating to 67 ℃, keeping constant temperature, stopping stirring and heating when the raw materials are cooked for 7 minutes to obtain raw material slurry;
step two, extrusion forming: conveying the raw material slurry obtained in the first step into a forming device for extrusion forming to obtain 7-minute cooked sheet jelly;
step three, curing: putting the sheet jelly obtained in the second step into hot water with the temperature of 90 ℃ to completely cure the sheet jelly;
step four, aging: spreading and drying the sheet jelly completely cured in the third step at normal temperature for aging;
step five, cutting: and cutting the aged sheet jelly into vermicelli, and airing the vermicelli to obtain the product.
The invention also has the following further technical scheme:
the formula comprises the following components: 500 parts of sweet potato powder, 100 parts of dandelion, 100 parts of Chinese yam, 100 parts of radix rehmanniae recen, 100 parts of fig, 80 parts of barley flour, 80 parts of soybean flour and 80 parts of corn flour.
The preparation method comprises the following steps:
step one, slurry mixing: adding the raw materials and water into a slurry mixer according to a certain proportion, heating while stirring, heating to 67 ℃, keeping constant temperature, stopping stirring and heating when the raw materials are cooked for 7 minutes to obtain raw material slurry;
step two, extrusion forming: conveying the raw material slurry obtained in the first step into a forming device for extrusion forming to obtain 7-minute cooked sheet jelly;
step three, curing: putting the sheet jelly obtained in the second step into hot water with the temperature of 90 ℃ to completely cure the sheet jelly;
step four, aging: spreading and drying the sheet jelly completely cured in the third step at normal temperature for aging;
step five, cutting: and cutting the aged sheet jelly into vermicelli, and airing the vermicelli to obtain the product.
The further technical scheme of the invention can also be as follows:
the formula comprises the following components: 550 parts of sweet potato powder, 125 parts of dandelion, 125 parts of Chinese yam, 125 parts of radix rehmanniae recen, 125 parts of fig, 90 parts of barley flour, 90 parts of soybean flour and 90 parts of corn flour.
The preparation method comprises the following steps:
step one, slurry mixing: adding the raw materials and water into a slurry mixer according to a certain proportion, heating while stirring, heating to 67 ℃, keeping constant temperature, stopping stirring and heating when the raw materials are cooked for 7 minutes to obtain raw material slurry;
step two, extrusion forming: conveying the raw material slurry obtained in the first step into a forming device for extrusion forming to obtain 7-minute cooked sheet jelly;
step three, curing: putting the sheet jelly obtained in the second step into hot water with the temperature of 90 ℃ to completely cure the sheet jelly;
step four, aging: spreading and drying the sheet jelly completely cured in the third step at normal temperature for aging;
step five, cutting: and cutting the aged sheet jelly into vermicelli, and airing the vermicelli to obtain the product.
Compared with the prior art, the invention has the following advantages: the sweet potato powder can effectively control blood sugar in a human body, and has good effects of reducing blood sugar and controlling blood sugar; is beneficial to discharging impurities and toxins in the body, and can also enrich the blood, tonify the kidney and relieve lumbago; the health-care food is particularly suitable for diabetic people, so that the diabetic patients have satiety, physiological pain of the patients caused by diabetes can be relieved, and the immunity of the diabetic patients is enhanced; can relieve cough and fever symptoms, and has effects of clearing heat, eliminating phlegm and relieving cough.
The invention is further described below in conjunction with the specific embodiments.
Detailed Description
Example 1
A multi-effect sweet potato powder with the function of reducing blood sugar is prepared by the following method:
the formula comprises the following components: 600 parts of sweet potato powder, 150 parts of dandelion, 150 parts of Chinese yam, 150 parts of radix rehmanniae recen, 150 parts of fig, 100 parts of barley flour, 100 parts of soybean flour and 100 parts of corn flour.
The preparation method comprises the following steps:
step one, slurry mixing: adding the raw materials and water into a slurry mixer according to a certain proportion, heating while stirring, heating to 67 ℃, keeping constant temperature, stopping stirring and heating when the raw materials are cooked for 7 minutes to obtain raw material slurry;
step two, extrusion forming: conveying the raw material slurry obtained in the first step into a forming device for extrusion forming to obtain 7-minute cooked sheet jelly;
step three, curing: putting the sheet jelly obtained in the second step into hot water with the temperature of 90 ℃ to completely cure the sheet jelly;
step four, aging: spreading and drying the sheet jelly completely cured in the third step at normal temperature for aging;
step five, cutting: and cutting the aged sheet jelly into vermicelli, and airing the vermicelli to obtain the product.
Example 2
A multi-effect sweet potato powder with the function of reducing blood sugar is prepared by the following method:
the formula comprises the following components: 500 parts of sweet potato powder, 100 parts of dandelion, 100 parts of Chinese yam, 100 parts of radix rehmanniae recen, 100 parts of fig, 80 parts of barley flour, 80 parts of soybean flour and 80 parts of corn flour.
The preparation method comprises the following steps:
step one, slurry mixing: adding the raw materials and water into a slurry mixer according to a certain proportion, heating while stirring, heating to 67 ℃, keeping constant temperature, stopping stirring and heating when the raw materials are cooked for 7 minutes to obtain raw material slurry;
step two, extrusion forming: conveying the raw material slurry obtained in the first step into a forming device for extrusion forming to obtain 7-minute cooked sheet jelly;
step three, curing: putting the sheet jelly obtained in the second step into hot water with the temperature of 90 ℃ to completely cure the sheet jelly;
step four, aging: spreading and drying the sheet jelly completely cured in the third step at normal temperature for aging;
step five, cutting: and cutting the aged sheet jelly into vermicelli, and airing the vermicelli to obtain the product.
Example 3
A multi-effect sweet potato powder with the function of reducing blood sugar is prepared by the following method:
the formula comprises the following components: 550 parts of sweet potato powder, 125 parts of dandelion, 125 parts of Chinese yam, 125 parts of radix rehmanniae recen, 125 parts of fig, 90 parts of barley flour, 90 parts of soybean flour and 90 parts of corn flour.
The preparation method comprises the following steps:
step one, slurry mixing: adding the raw materials and water into a slurry mixer according to a certain proportion, heating while stirring, heating to 67 ℃, keeping constant temperature, stopping stirring and heating when the raw materials are cooked for 7 minutes to obtain raw material slurry;
step two, extrusion forming: conveying the raw material slurry obtained in the first step into a forming device for extrusion forming to obtain 7-minute cooked sheet jelly;
step three, curing: putting the sheet jelly obtained in the second step into hot water with the temperature of 90 ℃ to completely cure the sheet jelly;
step four, aging: spreading and drying the sheet jelly completely cured in the third step at normal temperature for aging;
step five, cutting: and cutting the aged sheet jelly into vermicelli, and airing the vermicelli to obtain the product.
Example 4
A preparation method of multi-effect sweet potato powder with the function of reducing blood sugar comprises the following steps: 600 parts of sweet potato powder, 150 parts of dandelion, 150 parts of Chinese yam, 150 parts of radix rehmanniae recen, 150 parts of fig, 100 parts of barley flour, 100 parts of soybean flour and 100 parts of corn flour.
The preparation method comprises the following steps:
step one, slurry mixing: adding the raw materials and water into a slurry mixer according to a certain proportion, heating while stirring, heating to 67 ℃, keeping constant temperature, stopping stirring and heating when the raw materials are cooked for 7 minutes to obtain raw material slurry;
step two, extrusion forming: conveying the raw material slurry obtained in the first step into a forming device for extrusion forming to obtain 7-minute cooked sheet jelly;
step three, curing: putting the sheet jelly obtained in the second step into hot water with the temperature of 90 ℃ to completely cure the sheet jelly;
step four, aging: spreading and drying the sheet jelly completely cured in the third step at normal temperature for aging;
step five, cutting: and cutting the aged sheet jelly into vermicelli, and airing the vermicelli to obtain the product.
Example 5
A preparation method of multi-effect sweet potato powder with the function of reducing blood sugar comprises the following steps: 500 parts of sweet potato powder, 100 parts of dandelion, 100 parts of Chinese yam, 100 parts of radix rehmanniae recen, 100 parts of fig, 80 parts of barley flour, 80 parts of soybean flour and 80 parts of corn flour.
The preparation method comprises the following steps:
step one, slurry mixing: adding the raw materials and water into a slurry mixer according to a certain proportion, heating while stirring, heating to 67 ℃, keeping constant temperature, stopping stirring and heating when the raw materials are cooked for 7 minutes to obtain raw material slurry;
step two, extrusion forming: conveying the raw material slurry obtained in the first step into a forming device for extrusion forming to obtain 7-minute cooked sheet jelly;
step three, curing: putting the sheet jelly obtained in the second step into hot water with the temperature of 90 ℃ to completely cure the sheet jelly;
step four, aging: spreading and drying the sheet jelly completely cured in the third step at normal temperature for aging;
step five, cutting: and cutting the aged sheet jelly into vermicelli, and airing the vermicelli to obtain the product.
Example 6
A preparation method of multi-effect sweet potato powder with the function of reducing blood sugar comprises the following steps: 550 parts of sweet potato powder, 125 parts of dandelion, 125 parts of Chinese yam, 125 parts of radix rehmanniae recen, 125 parts of fig, 90 parts of barley flour, 90 parts of soybean flour and 90 parts of corn flour.
The preparation method comprises the following steps:
step one, slurry mixing: adding the raw materials and water into a slurry mixer according to a certain proportion, heating while stirring, heating to 67 ℃, keeping constant temperature, stopping stirring and heating when the raw materials are cooked for 7 minutes to obtain raw material slurry;
step two, extrusion forming: conveying the raw material slurry obtained in the first step into a forming device for extrusion forming to obtain 7-minute cooked sheet jelly;
step three, curing: putting the sheet jelly obtained in the second step into hot water with the temperature of 90 ℃ to completely cure the sheet jelly;
step four, aging: spreading and drying the sheet jelly completely cured in the third step at normal temperature for aging;
step five, cutting: and cutting the aged sheet jelly into vermicelli, and airing the vermicelli to obtain the product.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in other forms, and any person skilled in the art may modify or modify the technical content of the above disclosure to equivalent embodiments with equivalent changes, and any simple modification, equivalent changes and modifications made to the above embodiments according to the technical spirit of the present invention fall within the protection scope of the present invention.
Claims (8)
1. The multi-effect sweet potato powder with the function of reducing blood sugar is characterized by being prepared by the following method: the formula comprises the following components: 600 parts of sweet potato powder, 150 parts of dandelion 100, 150 parts of yam 100, 150 parts of dried rehmannia root 100, 150 parts of fig 100, 80-100 parts of barley flour, 80-100 parts of soybean flour and 80-100 parts of corn flour;
the preparation method comprises the following steps:
step one, slurry mixing: adding the raw materials and water into a slurry mixer according to a certain proportion, heating while stirring, heating to 50-75 ℃, keeping constant temperature, stopping stirring and heating when the raw materials are cooked for 6-8 minutes to obtain raw material slurry;
step two, extrusion forming: conveying the raw material slurry obtained in the first step into a forming device for extrusion forming to obtain 6-8 min cooked sheet jelly;
step three, curing: putting the sheet jelly obtained in the second step into hot water with the temperature of 85-95 ℃ to completely cure the sheet jelly;
step four, aging: spreading and drying the sheet jelly completely cured in the third step at normal temperature for aging;
step five, cutting: and cutting the aged sheet jelly into vermicelli, and airing the vermicelli to obtain the product.
2. The multi-effect sweet potato powder with the function of reducing blood sugar as claimed in claim 1, which is characterized in that:
the formula comprises the following components: 600 parts of sweet potato powder, 150 parts of dandelion, 150 parts of Chinese yam, 150 parts of radix rehmanniae recen, 150 parts of fig, 100 parts of barley flour, 100 parts of soybean flour and 100 parts of corn flour;
the preparation method comprises the following steps:
step one, slurry mixing: adding the raw materials and water into a slurry mixer according to a certain proportion, heating while stirring, heating to 67 ℃, keeping constant temperature, stopping stirring and heating when the raw materials are cooked for 7 minutes to obtain raw material slurry;
step two, extrusion forming: conveying the raw material slurry obtained in the first step into a forming device for extrusion forming to obtain 7-minute cooked sheet jelly;
step three, curing: putting the sheet jelly obtained in the second step into hot water with the temperature of 90 ℃ to completely cure the sheet jelly;
step four, aging: spreading and drying the sheet jelly completely cured in the third step at normal temperature for aging;
step five, cutting: and cutting the aged sheet jelly into vermicelli, and airing the vermicelli to obtain the product.
3. The multi-effect sweet potato powder with the function of reducing blood sugar as claimed in claim 1, which is characterized in that:
the formula comprises the following components: 500 parts of sweet potato powder, 100 parts of dandelion, 100 parts of Chinese yam, 100 parts of radix rehmanniae recen, 100 parts of fig, 80 parts of barley flour, 80 parts of soybean flour and 80 parts of corn flour;
the preparation method comprises the following steps:
step one, slurry mixing: adding the raw materials and water into a slurry mixer according to a certain proportion, heating while stirring, heating to 67 ℃, keeping constant temperature, stopping stirring and heating when the raw materials are cooked for 7 minutes to obtain raw material slurry;
step two, extrusion forming: conveying the raw material slurry obtained in the first step into a forming device for extrusion forming to obtain 7-minute cooked sheet jelly;
step three, curing: putting the sheet jelly obtained in the second step into hot water with the temperature of 90 ℃ to completely cure the sheet jelly;
step four, aging: spreading and drying the sheet jelly completely cured in the third step at normal temperature for aging;
step five, cutting: and cutting the aged sheet jelly into vermicelli, and airing the vermicelli to obtain the product.
4. The multi-effect sweet potato powder with the function of reducing blood sugar as claimed in claim 1, which is characterized in that:
the formula comprises the following components: 550 parts of sweet potato powder, 125 parts of dandelion, 125 parts of Chinese yam, 125 parts of radix rehmanniae recen, 125 parts of fig, 90 parts of barley flour, 90 parts of soybean flour and 90 parts of corn flour;
the preparation method comprises the following steps:
step one, slurry mixing: adding the raw materials and water into a slurry mixer according to a certain proportion, heating while stirring, heating to 67 ℃, keeping constant temperature, stopping stirring and heating when the raw materials are cooked for 7 minutes to obtain raw material slurry;
step two, extrusion forming: conveying the raw material slurry obtained in the first step into a forming device for extrusion forming to obtain 7-minute cooked sheet jelly;
step three, curing: putting the sheet jelly obtained in the second step into hot water with the temperature of 90 ℃ to completely cure the sheet jelly;
step four, aging: spreading and drying the sheet jelly completely cured in the third step at normal temperature for aging;
step five, cutting: and cutting the aged sheet jelly into vermicelli, and airing the vermicelli to obtain the product.
5. A preparation method of multi-effect sweet potato powder with the function of reducing blood sugar is characterized by comprising the following steps:
the formula comprises the following components: 600 parts of sweet potato powder, 150 parts of dandelion 100, 150 parts of yam 100, 150 parts of dried rehmannia root 100, 150 parts of fig 100, 80-100 parts of barley flour, 80-100 parts of soybean flour and 80-100 parts of corn flour;
the preparation method comprises the following steps:
step one, slurry mixing: adding the raw materials and water into a slurry mixer according to a certain proportion, heating while stirring, heating to 50-75 ℃, keeping constant temperature, stopping stirring and heating when the raw materials are cooked for 6-8 minutes to obtain raw material slurry;
step two, extrusion forming: conveying the raw material slurry obtained in the first step into a forming device for extrusion forming to obtain 6-8 min cooked sheet jelly;
step three, curing: putting the sheet jelly obtained in the second step into hot water with the temperature of 85-95 ℃ to completely cure the sheet jelly;
step four, aging: spreading and drying the sheet jelly completely cured in the third step at normal temperature for aging;
step five, cutting: and cutting the aged sheet jelly into vermicelli, and airing the vermicelli to obtain the product.
6. The preparation method of the multi-effect sweet potato powder with the blood sugar reducing function as claimed in claim 5, which is characterized in that:
the formula comprises the following components: 600 parts of sweet potato powder, 150 parts of dandelion, 150 parts of Chinese yam, 150 parts of radix rehmanniae recen, 150 parts of fig, 100 parts of barley flour, 100 parts of soybean flour and 100 parts of corn flour;
the preparation method comprises the following steps:
step one, slurry mixing: adding the raw materials and water into a slurry mixer according to a certain proportion, heating while stirring, heating to 67 ℃, keeping constant temperature, stopping stirring and heating when the raw materials are cooked for 7 minutes to obtain raw material slurry;
step two, extrusion forming: conveying the raw material slurry obtained in the first step into a forming device for extrusion forming to obtain 7-minute cooked sheet jelly;
step three, curing: putting the sheet jelly obtained in the second step into hot water with the temperature of 90 ℃ to completely cure the sheet jelly;
step four, aging: spreading and drying the sheet jelly completely cured in the third step at normal temperature for aging;
step five, cutting: and cutting the aged sheet jelly into vermicelli, and airing the vermicelli to obtain the product.
7. The preparation method of the multi-effect sweet potato powder with the blood sugar reducing function as claimed in claim 5, which is characterized in that:
the formula comprises the following components: 500 parts of sweet potato powder, 100 parts of dandelion, 100 parts of Chinese yam, 100 parts of radix rehmanniae recen, 100 parts of fig, 80 parts of barley flour, 80 parts of soybean flour and 80 parts of corn flour;
the preparation method comprises the following steps:
step one, slurry mixing: adding the raw materials and water into a slurry mixer according to a certain proportion, heating while stirring, heating to 67 ℃, keeping constant temperature, stopping stirring and heating when the raw materials are cooked for 7 minutes to obtain raw material slurry;
step two, extrusion forming: conveying the raw material slurry obtained in the first step into a forming device for extrusion forming to obtain 7-minute cooked sheet jelly;
step three, curing: putting the sheet jelly obtained in the second step into hot water with the temperature of 90 ℃ to completely cure the sheet jelly;
step four, aging: spreading and drying the sheet jelly completely cured in the third step at normal temperature for aging;
step five, cutting: and cutting the aged sheet jelly into vermicelli, and airing the vermicelli to obtain the product.
8. The preparation method of the multi-effect sweet potato powder with the blood sugar reducing function as claimed in claim 5, which is characterized in that:
the formula comprises the following components: 550 parts of sweet potato powder, 125 parts of dandelion, 125 parts of Chinese yam, 125 parts of radix rehmanniae recen, 125 parts of fig, 90 parts of barley flour, 90 parts of soybean flour and 90 parts of corn flour;
the preparation method comprises the following steps:
step one, slurry mixing: adding the raw materials and water into a slurry mixer according to a certain proportion, heating while stirring, heating to 67 ℃, keeping constant temperature, stopping stirring and heating when the raw materials are cooked for 7 minutes to obtain raw material slurry;
step two, extrusion forming: conveying the raw material slurry obtained in the first step into a forming device for extrusion forming to obtain 7-minute cooked sheet jelly;
step three, curing: putting the sheet jelly obtained in the second step into hot water with the temperature of 90 ℃ to completely cure the sheet jelly;
step four, aging: spreading and drying the sheet jelly completely cured in the third step at normal temperature for aging;
step five, cutting: and cutting the aged sheet jelly into vermicelli, and airing the vermicelli to obtain the product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911208013.7A CN112869076A (en) | 2019-11-30 | 2019-11-30 | Multi-effect sweet potato powder with blood sugar reducing function and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911208013.7A CN112869076A (en) | 2019-11-30 | 2019-11-30 | Multi-effect sweet potato powder with blood sugar reducing function and preparation method thereof |
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| Publication Number | Publication Date |
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| CN112869076A true CN112869076A (en) | 2021-06-01 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911208013.7A Withdrawn CN112869076A (en) | 2019-11-30 | 2019-11-30 | Multi-effect sweet potato powder with blood sugar reducing function and preparation method thereof |
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| Country | Link |
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| CN (1) | CN112869076A (en) |
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2019
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