CN112869082A - Processing and preparation method of sweet potato residue non-staple food - Google Patents
Processing and preparation method of sweet potato residue non-staple food Download PDFInfo
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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
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
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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
Abstract
The invention discloses a processing and preparation method of sweet potato residue non-staple food, aiming at overcoming the problems of poor taste and lack of deep processing means of the sweet potato residue, comprising the following steps of selecting sweet potatoes, cleaning, peeling and crushing the sweet potatoes to obtain sweet potato paste, mixing the sweet potato paste with water, rubbing and washing the mixture to obtain filtrate and filter residue, drying and crushing the filter residue to obtain sweet potato residue, standing the sweet potato residue for draining water, covering the sweet potato residue with a plastic film, illuminating by using a plant lamp at regular time, stirring the sweet potato residue, distiller's yeast and water in proportion for primary fermentation and secondary fermentation, drying the fermented product of the secondary fermentation in the sun, and preparing various delicious foods by the dried secondary fermented product.
Description
Technical Field
The invention belongs to the agricultural product processing technology, and particularly relates to a processing and preparation method of sweet potato residue non-staple food.
Background
Sweet potato is a natural nourishing food with complete and rich nutrition, is rich in various basic nutrients of staple food, including carbohydrate, fat, phosphorus, calcium, iron and the like, is rich in carotene, vitamin A, sugar, calcium, vitamin B1 and vitamin B2, and plays an important role in promoting the activity of brain cells and secreted hormones of human bodies, enhancing the disease resistance of human bodies, improving the immunologic function, delaying the intelligence deterioration and delaying the organism aging.
In the prior art, sweet potatoes can be directly eaten by hot processing, and can also be eaten by preparing sweet potato starch by extracting starch in the sweet potatoes.
However, the prior art is not perfect, the residual sweet potato dregs after the sweet potato is extracted with starch are generally taken as feed for eating, the deep processing and the utilization of the sweet potato dregs are seriously insufficient, the sweet potato dregs still contain nutrient substances beneficial to human bodies, but the sweet potato dregs are not accepted by people due to the problems of poor taste, easy flatulence after eating and the like.
Disclosure of Invention
In order to overcome the defects and problems in the prior art, the invention provides a processing and preparation method of sweet potato residue non-staple food.
In order to achieve the purpose, the invention adopts the following technical scheme:
a processing and preparation method of sweet potato residue non-staple food comprises the following steps:
s1: sweet potatoes which are not damaged by worms, do not mildew, have no peculiar smell and have moderate maturity are selected;
s2: cleaning, peeling and crushing the sweet potatoes to obtain sweet potato paste;
s3: mixing the sweet potato paste with water at normal temperature, uniformly mixing, rubbing and sieving to obtain filtrate and filter residue, drying and crushing the filter residue to obtain sweet potato residue;
s4, naturally standing the sweet potato residues and filtering the water for 1 day;
s5, covering the sweet potato residues with a plastic film, and illuminating the sweet potato residues with a plant lamp at regular time;
s6, mixing and stirring 1000 parts of the sweet potato residue, 0.5 part of distiller' S yeast and a proper amount of water, uniformly stirring, and fermenting in a vacuum fermentation chamber at 25-27 ℃ for 3-5 days to obtain a fermented product for the first fermentation;
s7: detecting the fermented product of the first fermentation, if the fermented product of the first fermentation is yellow and sticky, entering the step S8, and if the fermented product of the first fermentation is smelly and bitter, returning to the step S1;
s8: fermenting the fermented product obtained by the first fermentation in a vacuum fermentation chamber at 25-27 deg.C for 10-15 days to obtain fermented product obtained by the second fermentation;
s9: detecting the fermented product of the second fermentation, if the fermented product of the second fermentation is yellow and slightly changed into acid, continuing the step S10, and if the fermented product of the second fermentation is excessively acid and water flows out, returning to the step S1;
s10: drying the fermented product of the second fermentation in the sun;
s11: processing the dried fermented product of the second fermentation into various delicious foods, specifically, placing the fermented product in a stone mortar, and soaking the dried fermented product of the second fermentation with a mallet and repeatedly beating for at least 80 times to make it into a soft sweet, and processing into delicious foods by frying, steaming, baking, etc.
Compared with the prior art, the invention has the outstanding and beneficial technical effects that:
(1) when the sweet potato residues are fermented, the distiller's yeast and the sweet potato residues generate saccharification reaction, the sweetness, the acidity and the glutinousness of the sweet potato residues are improved, the sweet potato residues are more viscous and chewy, and the fermentation powder reacts with acidic substances in the sweet potato paste to neutralize partial acidity and release carbon dioxide, so that the fluffiness and the taste of the sweet potato residues are improved, and the delicious food cooked by sweet potato dough has sour, sweet and not greasy taste and chewy taste, so that the sweet potato dough has the advantage of good taste.
(2) After the sweet potato residues are fermented for many times, oxidase in the sweet potato residues is inactivated, so that the problem that food with the oxidase can cause discomfort symptoms such as indigestion, abdominal distension, acid regurgitation, heartburn and the like to people is solved, and the sweet potato cake has the advantages of health and no side effect.
(3) The sweet potato flour is made from sweet potato flour, sweet potato dregs and a fermentation process, and the sweet potato dregs are made into a sweet potato powder and sweet potato dregs, and the sweet potato dregs are used as a subsidiary food, so that the sweet potato flour can improve the disease resistance of a user, delay the intelligence deterioration and the body aging after being frequently eaten, starch in the sweet potato dregs is removed in advance, and the sweet potato dregs contain a large amount of cellulose and lower fat, can play a role in inhibiting obesity and promoting metabolism after being frequently eaten, and can also be used as a weight-reducing food for eating.
Drawings
FIG. 1 is a schematic flow diagram of the preparation of a sweet potato residue non-staple food of the present invention;
Detailed Description
To facilitate understanding of those skilled in the art, the present invention is further described below in conjunction with the accompanying drawings and the specific embodiments.
As shown in the figure, the processing and preparation method of the sweet potato residue non-staple food comprises the following steps:
s1: sweet potatoes which are not damaged by worms, do not mildew, have no peculiar smell and have moderate maturity are selected.
S2: cleaning, peeling and pulverizing the sweet potatoes to obtain sweet potato paste.
When the sweet potatoes are cleaned, firstly, the sweet potatoes are scrubbed by a brush cleaning machine to remove soil and impurities on the surfaces of the sweet potatoes, then, the sweet potatoes are washed by a water gun for at least five times with water pressure not less than 3mpa to further remove the soil and the impurities on the surfaces of the sweet potatoes, and then, the cleaned sweet potatoes are placed into a peeling machine to be automatically peeled to remove the skins of the sweet potatoes.
When the sweet potatoes are crushed, the peeled sweet potatoes are placed into a high-speed slicer for automatic slicing, the slicing speed of the high-speed slicer is 5000rpm, the slicing thickness of the sweet potatoes is 0.5-2.5cm, and then the sliced sweet potatoes are placed into a grinder for crushing to obtain sweet potato paste, wherein the particle size of the sweet potato paste is 40-80 meshes.
S3: mixing the sweet potato paste and water at normal temperature, wherein the ratio of the sweet potato paste to the water is 1: 4-1: 6, when the sweet potato paste and the water are mixed, repeatedly rubbing and sieving the sweet potato paste after uniform mixing, wherein the rubbing and filtering times are not less than 3 times, specifically, 42-mesh sieve is adopted for sieving to obtain filtrate and filter residue, drying and crushing the filter residue, specifically, drying the filter residue through an infrared hot blast stove, wherein the water content of the dried filter residue is 5-10%, and then crushing the dried filter residue in an ultrafine crusher to obtain the sweet potato residue.
S4: standing the sweet potato residue for one day, and filtering with 42 mesh sieve.
S5: covering the sweet potato residues with a plastic film, and illuminating the sweet potato residues with a plant lamp at regular time for not less than 1 day.
S6, mixing and stirring 1000 parts of the sweet potato residue, 0.5 part of distiller ' S yeast and a proper amount of water, specifically, mixing by a dough kneading machine, wherein the main component of the distiller ' S yeast is aspergillus, uniformly stirring, putting into a vacuum fermentation chamber for fermentation at 25-27 ℃ for 3-5 days to obtain a fermentation product for the first fermentation, and because the distiller ' S yeast and the sweet potato residue can carry out saccharification reaction, the sweetness and the acidity of the product are improved, and the oxidase is inactivated in an acidity environment, the problem that the oxidase causes uncomfortable symptoms such as difficult digestion, abdominal distension, acid regurgitation, heartburn and the like to people is avoided.
S7: the fermented product of the first fermentation is tested, and if the fermented product of the first fermentation is yellow and sticky, the step S8 is performed, and if the fermented product of the first fermentation is smelly and bitter, the step S1 is performed again.
S8: and (3) putting the fermented product obtained in the first fermentation into a vacuum fermentation chamber again for fermentation at the fermentation temperature of 25-27 ℃ for 10-15 days to obtain the fermented product obtained in the second fermentation.
S9: the fermented product of the second fermentation is detected, and if the fermented product of the second fermentation is yellow and slightly acid-changed, the step S10 is continued, and if the fermented product of the second fermentation is excessively acid and water flows out, the step S1 is returned again.
S10, drying the fermented product of the second fermentation to make the water content of the fermented product be 10-15%, concretely, placing the fermented product on a wire net rack, drying the fermented product in a drying room at the temperature of 60 ℃, and turning the fermented product every 2 hours until the water content of the fermented product of the first fermentation is 5-10%.
S11: processing the dried fermented product of the second fermentation into various delicious foods, specifically, placing the fermented product in a stone mortar, and soaking the dried fermented product of the second fermentation with a mallet and repeatedly beating for at least 80 times to make it into a soft sweet, and processing into delicious foods by frying, steaming, baking, etc.
The above embodiments are only preferred embodiments of the present invention, and the protection scope of the present invention is not limited thereby, so: all equivalent changes made according to the structure, shape and principle of the invention are covered by the protection scope of the invention.
Claims (1)
1. The processing and preparation method of the sweet potato residue non-staple food is characterized by comprising the following steps:
s1: sweet potatoes which are not damaged by worms, do not mildew, have no peculiar smell and have moderate maturity are selected;
s2: cleaning, peeling and crushing the sweet potatoes to obtain sweet potato paste;
s3: mixing the sweet potato paste with water at normal temperature, uniformly mixing, rubbing and sieving to obtain filtrate and filter residue, drying and crushing the filter residue to obtain sweet potato residue;
s4, standing the sweet potato residues and filtering the water for 1 day;
s5, covering the sweet potato residues with a plastic film, and illuminating the sweet potato residues with a plant lamp at regular time;
s6, mixing and stirring 1000 parts of the sweet potato residue, 0.5 part of distiller' S yeast and a proper amount of water, uniformly stirring, and fermenting in a vacuum fermentation chamber at 25-27 ℃ for 3-5 days to obtain a fermented product for the first fermentation;
s7: detecting the fermented product of the first fermentation, if the fermented product of the first fermentation is yellow and sticky, entering the step S8, and if the fermented product of the first fermentation is smelly and bitter, returning to the step S1;
s8: fermenting the fermented product obtained by the first fermentation in a vacuum fermentation chamber at 25-27 deg.C for 10-15 days to obtain fermented product obtained by the second fermentation;
s9: detecting the fermented product of the second fermentation, if the fermented product of the second fermentation is yellow and slightly changed into acid, continuing the step S10, and if the fermented product of the second fermentation is excessively acid and water flows out, returning to the step S1;
s10: drying the fermented product of the second fermentation in the sun;
s11: processing the dried fermented product of the second fermentation into various delicious foods, specifically, placing the fermented product in a stone mortar, and soaking the dried fermented product of the second fermentation with a mallet and repeatedly beating for at least 80 times to make it into a soft sweet, and processing into delicious foods by frying, steaming, baking, etc.
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| CN111567771A (en) * | 2020-06-04 | 2020-08-25 | 北京市农业技术推广站 | Processing technology of fermented sweet potato freeze-dried sugar-free food |
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