CN116725166A - Sweet potato food and preparation method thereof - Google Patents
Sweet potato food and preparation method thereof Download PDFInfo
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- CN116725166A CN116725166A CN202310242945.3A CN202310242945A CN116725166A CN 116725166 A CN116725166 A CN 116725166A CN 202310242945 A CN202310242945 A CN 202310242945A CN 116725166 A CN116725166 A CN 116725166A
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 77
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 77
- 235000013305 food Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 34
- 238000000855 fermentation Methods 0.000 claims abstract description 29
- 230000004151 fermentation Effects 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims abstract description 27
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 26
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 25
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 25
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 25
- 230000008569 process Effects 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims description 49
- 238000001035 drying Methods 0.000 claims description 32
- 238000010411 cooking Methods 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims description 9
- 235000013312 flour Nutrition 0.000 claims description 9
- 235000009566 rice Nutrition 0.000 claims description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000007781 pre-processing Methods 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 2
- 230000001007 puffing effect Effects 0.000 abstract description 26
- 102000004190 Enzymes Human genes 0.000 abstract description 13
- 108090000790 Enzymes Proteins 0.000 abstract description 13
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract description 6
- 239000003795 chemical substances by application Substances 0.000 abstract description 5
- 230000004060 metabolic process Effects 0.000 abstract description 5
- 238000010025 steaming Methods 0.000 abstract description 5
- 150000001875 compounds Chemical class 0.000 abstract description 4
- 239000001569 carbon dioxide Substances 0.000 abstract description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 abstract description 3
- 230000015556 catabolic process Effects 0.000 abstract description 3
- 238000006731 degradation reaction Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000008859 change Effects 0.000 abstract description 2
- 229920002521 macromolecule Polymers 0.000 abstract description 2
- 230000007613 environmental effect Effects 0.000 abstract 1
- 239000002778 food additive Substances 0.000 abstract 1
- 235000013373 food additive Nutrition 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 22
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 229940088598 enzyme Drugs 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 12
- 235000019634 flavors Nutrition 0.000 description 12
- 230000001953 sensory effect Effects 0.000 description 12
- 239000004067 bulking agent Substances 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 8
- 241000209094 Oryza Species 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 239000002253 acid Substances 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 238000009461 vacuum packaging Methods 0.000 description 5
- 238000004140 cleaning Methods 0.000 description 4
- 238000001723 curing Methods 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 4
- 210000002615 epidermis Anatomy 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 239000013049 sediment Substances 0.000 description 4
- 241000235342 Saccharomycetes Species 0.000 description 3
- 238000005360 mashing Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000009740 moulding (composite fabrication) Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 239000004267 EU approved acidity regulator Substances 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229940079919 digestives enzyme preparation Drugs 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000019843 food bulking agent Nutrition 0.000 description 1
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- 235000019713 millet Nutrition 0.000 description 1
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- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
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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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/25—Addition or treatment with microorganisms or enzymes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The application relates to the field of food processing, in particular to a sweet potato food and a preparation method thereof, wherein sweet potatoes are steamed to be half cooked through a short-time vacuum low-temperature steaming process, egg yolk is added to change the acidity and alkalinity of the sweet potatoes, environmental conditions are provided for fermentation of high-sugar-resistant dry yeast under the premise of ensuring the organoleptic properties of the product, meanwhile, enzymes in the sweet potatoes and the egg yolk enhance the degradation of macromolecules in a fermentation system, the nutrition supply in the fermentation process of the high-sugar-resistant dry yeast is met, the propagation of the high-sugar-resistant dry yeast is promoted, more carbon dioxide is generated by metabolism, the puffing degree of the sweet potato food is improved, compared with the prior art, the problem that the quality of the product is reduced due to the fact that food additives are added in a large amount is solved, and the puffing effect of the chemical compound puffing agent is achieved while the quality of the product is ensured.
Description
Technical Field
The application relates to the field of foods, in particular to a sweet potato food and a preparation method thereof.
Background
The sweet potato food is an expanded food prepared by taking sweet potatoes as a main raw material and adopting the processes of cooking, curing, drying, frying and the like, is golden and crisp, accords with the preference of consumers, has the problem of low expansion degree and further influences the edible taste.
In order to solve the problems, the prior art generally increases the puffing degree of food by adding a food puffing agent. The existing food bulking agents are generally divided into two types, namely chemical bulking agents and biological bulking agents, and the chemical bulking agents are good in bulking effect but do not meet the requirements of healthy products, so that the existing research is multi-directional, more green and healthy biological bulking agents. The most common biological bulking agent at present is yeast, which achieves the bulking effect by producing gas through fermentation. However, on one hand, the yeast has long puffing time, the puffing effect is inferior to that of a chemical puffing agent, and on the other hand, the steamed sweet potato is alkaline, and the yeast is suitable for a weak acid or neutral living environment, and the alkaline environment can inhibit or even kill the production of the yeast. Therefore, the method is not suitable for puffing sweet potato foods prepared by taking sweet potatoes as raw materials.
Disclosure of Invention
Based on the problems, the application provides the sweet potato food and the preparation method thereof, and the sweet potato food is prepared by adding the egg yolk and the high sugar-resistant dry yeast for fermentation after low-temperature cooking, so that the fermentation efficiency of the high sugar-resistant dry yeast is improved while the quality of the product is maintained, and the puffing degree of the product is further improved.
The application provides a sweet potato food and a preparation method thereof, and the preparation method comprises the following specific steps:
s1, preprocessing sweet potatoes by low-temperature cooking to obtain a first material;
s2, adding egg yolk and high sugar-resistant dry yeast into the first material, and fermenting at a constant temperature to obtain a second material;
s3, adding glutinous rice flour into the material II, and drying for the second time to obtain a material III;
s4, carrying out vacuum low-temperature frying treatment on the material III to obtain a finished product.
Further, the low-temperature cooking temperature is 50-55 ℃ and the time is 6-8min.
Further, the high sugar-tolerant dry yeast is activated in warm water at 35 ℃ for 12min before use.
Further, the adding amount of the first material, the egg yolk and the high sugar-resistant dry yeast is 5 (1-1.2) in mass ratio of (0.04-0.06).
Further, the constant temperature fermentation temperature is 32-35 ℃, and the fermentation time is 40-45h.
Further, the adding amount of the second material and the glutinous rice flour is 5 (1-1.5) in mass ratio.
Further, the secondary drying is carried out until the moisture content of the material is 8%.
Further, the vacuum low-temperature frying temperature is 90-95 ℃ and the time is 30-35min.
Further, the frying process also comprises seasoning and packaging.
The beneficial effects of the application are as follows:
according to the application, the sweet potato is subjected to short-time low-temperature cooking treatment, so that enzymes in the sweet potato are partially reserved while the sweet potato is cooked, and then the egg yolk is added. On the one hand, the addition of the egg yolk changes the acidity and alkalinity of the sweet potato and provides a proper environment for the growth of the yeast, and on the other hand, the enzyme in the egg yolk can also cooperate with the enzyme in the sweet potato to enhance the degradation of macromolecular proteins and saccharides in the sweet potato and provide nutrition for the fermentation of the yeast, so that the quick propagation of the yeast is realized, and more carbon dioxide gas is generated by metabolism, thereby improving the puffing degree of the sweet potato food. Compared with the prior art, the puffing degree of the sweet potato food prepared by the application can reach 280-290%.
The application changes the acidity and alkalinity of the mashed sweet potato by adding the egg yolk serving as an acidic food, and endows the sweet potato food with the yolk flavor. Compared with the prior art that acid regulators such as citric acid, malic acid and the like are directly added, the application has coordinated acidity, the problem that the product becomes acid obviously does not occur, and the integral flavor of the product is improved.
Detailed Description
The scheme of the present application will be explained below with reference to examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the present application and should not be construed as limiting the scope of the application. The examples are not to be construed as limiting the specific techniques or conditions described in the literature in this field or as per the specifications of the product. The apparatus used did not identify the manufacturer and was a conventional product commercially available.
The application provides a sweet potato food and a preparation method thereof, and the preparation method comprises the following specific steps:
s1, preprocessing sweet potatoes by low-temperature cooking to obtain a first material;
s2, adding egg yolk and high sugar-resistant dry yeast into the first material, and fermenting at a constant temperature to obtain a second material;
s3, adding glutinous rice flour into the material II, and drying in two stages to obtain a material III;
s4, carrying out vacuum low-temperature frying treatment on the material III to obtain a finished product.
In the embodiment of the application, the pretreated sweet potato: selecting sweet potato with no spots, no mildew and no damage, cleaning with clear water until no sediment is visible to naked eyes, removing epidermis, cutting into blocks of 1cm×1cm, and vacuum packaging.
In the embodiment of the application, the low-temperature cooking temperature is 50-55 ℃ and the time is 6-8min.
In the embodiment of the application, the purpose of vacuum packaging sweet potatoes and then short-time low-temperature cooking is to avoid the enzyme in the sweet potatoes from being consumed or deactivated in a large amount in the high-temperature long-time cooking process, and to provide the enzyme for the post-fermentation process. The temperature of the cooking is 50-55 ℃ and the time is 6-8min, and most enzymes in the sweet potato are destroyed above the temperature and the time, so that the enzymes cannot play a role in the subsequent fermentation process.
In some specific embodiments, the first material after low-temperature steaming is in a mud shape, namely sweet potato mud, and the adding ratio of the first material to the egg yolk to the high sugar-resistant dry yeast is 5 (1-1.2) (0.04-0.06) in parts by weight.
In the embodiment of the application, the high sugar-resistant dry yeast is yeast which still has higher activity in the raw material with the sugar content of more than 25 percent, and the high sugar-resistant dry yeast is purchased from Angel yeast Co.
In the embodiment of the application, the high sugar-resistant dry yeast is activated in warm water at 32 ℃ for 12min before being used.
In the embodiment of the application, the fermentation temperature is 32-35 ℃ and the fermentation time is 4-5h.
In the embodiment of the application, the addition of the acid food egg yolk solves the problem of obvious sour taste of the sweet potato food product caused by the addition of the acid regulator, endows the sweet potato food egg yolk with flavor and ensures the organoleptic properties of the product; on the other hand, enzyme is provided for the subsequent fermentation system, and the enzyme in the sweet potato is cooperated, so that the degradation of macromolecules in the fermentation system is enhanced, the nutrition supply in the fermentation process of the high sugar-resistant dry yeast is satisfied, the propagation of the high sugar-resistant dry yeast is promoted, more carbon dioxide is generated by metabolism, and the puffing degree of the sweet potato food is improved.
In the prior art, acidity regulators such as citric acid and malic acid are added to change the acidity and alkalinity of sweet potatoes steamed at high temperature to obtain conditions suitable for fermentation of saccharomycetes, and then enzyme preparations are added to compound with saccharomycetes to promote the proliferation and metabolism of saccharomycetes, so that the puffing efficiency of products is improved.
In some specific embodiments, the second material obtained by fermentation is in a pasty state, namely sweet potato pulp, and the second material and the glutinous rice flour are added in a proportion of 5 (1-1.5) by weight.
In some specific embodiments, in the secondary drying process, the primary drying temperature is 65 ℃ and the drying time is 3-5 hours; the secondary drying temperature is 75 ℃, and the drying time is 4-6 hours.
In some embodiments, the moisture content of the secondarily dried material is 8%.
In some specific embodiments, the vacuum low temperature frying is carried out by adopting a vacuum low temperature frying machine, controlling the oil temperature to be 90-95 ℃, and controlling the vacuum degree to be 0.09-0.095 Mpa for 30-35min.
In some embodiments, the vacuum low temperature frying process is followed by seasoning and packaging.
Example 1 sweet potato food was prepared:
(1) Selecting sweet potato with no spots, no mildew or damage, cleaning with clear water until no sediment is visible to naked eyes, removing epidermis, cutting into blocks of 1cm×1cm, and vacuum packaging;
(2) Steaming and boiling the pretreated sweet potato at 55 ℃ for 6min, and mashing to obtain a first material;
(3) Adding 24kg of egg yolk and 0.12kg of high sugar-resistant dry yeast activated in warm water at 32 ℃ for 12min into each 100kg of material I for fermentation, and controlling the fermentation temperature to be 35 ℃ for fermentation for 4 hours to obtain a material II;
(4) Adding 30kg of glutinous rice flour into each 100kg of the second material, fully mixing, curing and forming, and drying by adopting a secondary drying method, wherein the primary drying temperature is 65 ℃, the drying time is 5 hours, the secondary drying temperature is 75 ℃, and the drying time is 4 hours, and drying until the moisture content is 8%, thereby obtaining a third material;
(5) And (3) placing the third material in a vacuum frying machine, and frying for 30min under the conditions that the oil temperature is 95 ℃ and the vacuum degree is-0.09 Mpa, thus obtaining the finished sweet potato food.
Example 2 sweet potato food was prepared:
(1) Selecting sweet potato with no spots, no mildew or damage, cleaning with clear water until no sediment is visible to naked eyes, removing epidermis, cutting into blocks of 1cm×1cm, and vacuum packaging;
(2) Steaming the pretreated sweet potato at a low temperature of 52 ℃ for 7min, and mashing to obtain a first material;
(3) Adding 22kg of egg yolk and 0.1kg of high sugar-resistant dry yeast activated in warm water at 32 ℃ for 12min into each 100kg of material I for fermentation, and controlling the fermentation temperature to be at 32 ℃ for 4.5h to obtain a material II;
(4) Adding 25kg of glutinous rice flour into each 100kg of the second material, fully mixing, curing and forming, and drying by adopting a secondary drying method, wherein the primary drying temperature is 65 ℃, the drying time is 4 hours, the secondary drying temperature is 75 ℃, and the drying time is 5 hours, and drying until the moisture content is 8%, thereby obtaining a third material;
(5) And (3) placing the third material in a vacuum frying machine, frying for 32min under the conditions that the oil temperature is 93 ℃ and the vacuum degree is-0.092 Mpa, and packaging after seasoning to obtain the finished sweet potato food.
Example 3 sweet potato food was prepared:
(1) Selecting sweet potato with no spots, no mildew or damage, cleaning with clear water until no sediment is visible to naked eyes, removing epidermis, cutting into blocks of 1cm×1cm, and vacuum packaging;
(2) Steaming the pretreated sweet potato at 50 ℃ for 8min, and mashing to obtain a first material;
(3) Adding 20kg of egg yolk and 0.08kg of high sugar-resistant dry yeast activated in warm water at 32 ℃ for 12min into each 100kg of material I for fermentation, and controlling the fermentation temperature to be 30 ℃ for fermentation for 5h to obtain a material II;
(4) Adding 20kg of glutinous rice flour into each 100kg of the second material, fully mixing, curing and forming, and drying by adopting a secondary drying method, wherein the primary drying temperature is 65 ℃, the drying time is 3 hours, the secondary drying temperature is 75 ℃, and the drying time is 6 hours, and drying until the moisture content is 8%, thereby obtaining a third material;
(5) And (3) placing the third material in a vacuum frying machine, frying for 35min under the conditions that the oil temperature is 90 ℃ and the vacuum degree is-0.095 Mpa, and packaging after seasoning to obtain the finished sweet potato food.
Comparative example 1 sweet potato food was prepared:
the process is the same as in example 1, with the difference that in example 1: comparative example 1 does not add egg yolk and high sugar dry yeast.
Comparative example 2 preparation of sweet potato food
The process is the same as in example 1, with the difference that in example 1: in the comparative example 2, the chemical compound bulking agent is adopted to replace egg yolk and high sugar-resistant dry yeast, and the materials I and the chemical compound bulking agent are added according to the mass ratio of 1:0.003.
Comparative example 3 preparation of sweet potato food
The process is the same as in example 1, with the difference that in example 1: comparative example 3 sweet potato cooking was performed using a high temperature cooking process at a temperature of 100 c for 6 minutes.
Comparative example 4 preparation of sweet potato food
The process is the same as in example 1, with the difference that in example 1: comparative example 4 eggs Huang Tihuan were citric acid.
Test example 1 puffing degree measurement
The degree of puffing is an important indicator for measuring the quality of a fried product, and directly affects the texture and mouthfeel of the fried food.
The test method comprises the following steps: the volume expansion rate is used to represent the expansion degree. The measurement of the volume of the material adopts a filling method. The method comprises the steps of weighing 20g of sample before frying, putting the sample into a 1000mL measuring cylinder, filling the sample with millet, measuring the volume V0, weighing 20g of sample after vacuum frying, putting the sample into the measuring cylinder, and measuring the volume V1, wherein the puffing degree is calculated according to the following formula:
experimental results: the measurement results of the puffing degree are shown in Table 1, and as can be seen from Table 1, the puffing degrees of examples 1-3 are all higher and are all more than 280%, which indicates that the process means of the application can obtain sweet potato food products with high puffing degree; compared with the comparative example 1, the puffing degree of the comparative example 1 is lower than that of the example 1, which shows that the puffing degree of the sweet potato food can be obviously improved by adopting the process means of the application; compared with comparative example 2, the expansion degree difference of the example 1 is not large, which shows that the process means for preparing sweet potato food by adding the biological expansion agent can achieve the expansion effect of adding the chemical expansion agent, and can improve the safety performance of the product while ensuring the expansion degree of the product; compared with comparative examples 3 and 4, the puffing degree of comparative examples 3 and 4 is lower than that of example 1, which shows that the enzyme in the sweet potato or egg yolk alone has a slightly accelerating effect on the puffing effect of the high sugar dry yeast resistant, and the enzyme in the sweet potato or egg yolk can cooperate to have a larger accelerating effect on the propagation of the high sugar dry yeast resistant, so that the puffing degree of sweet potato food is obviously improved.
TABLE 1 results of measurement of puffing degree
。
Test example 2 sensory evaluation
Sensory evaluation indexes (such as tissue state, color, flavor, taste and the like) are important indexes for evaluating the quality of the fried products, and the quality of sweet potato foods can be analyzed through sensory scores.
Sensory evaluation method: the sweet potato foods obtained in examples 1-3 and comparative examples 1-3 were placed in a disposable paper tray, samples were randomly numbered by 3 digits, 10 panelists (5 men and 5 women, age between 25-45) with food professional background and trained in professional sensory training were selected to form an evaluation group, and 6 products were sensory scored in terms of 4 aspects of organization, color, flavor, and mouthfeel. The sensory evaluation panelists objectively and independently score, the evaluation interval of each sample is 3-5min, clear water is used for rinsing mouth before each sample is evaluated, the scoring of all the panelists is counted, the score is averaged, and the specific scoring standard is shown in table 2.
Table 2 sweet potato food sensory evaluation criteria
。
Experimental results: the sensory score results are shown in Table 3, and as can be seen from Table 3, the sensory scores of examples 1-3 are relatively similar and are all over 96 minutes, which indicates that the sweet potato food prepared by the process means of the application has good sensory characteristics; compared with comparative example 1, the scores of the indexes are higher, which indicates that the process means of the application can improve the overall quality of sweet potato food products obviously; example 1 has a slightly different texture and color score than comparative example 2, but the score of example 1 is higher than comparative example 2 in terms of flavor and mouthfeel, indicating that the addition of the chemical bulking agent has a certain effect on the flavor and mouthfeel of the sweet potato food product, while the sweet potato food product prepared by the addition of the biological bulking agent has better flavor and mouthfeel; compared with comparative example 3 and comparative example 4, the color scores of the example 1 are not much different, but the scores of other 3 indexes are higher than those of comparative example 3 and comparative example 4, so that the enzyme in the sweet potato and the egg yolk cooperate to better promote the increment and metabolism of the high sugar-resistant dry yeast, improve the fermentation efficiency and further improve the overall quality of the product; the flavor score of comparative example 4 is significantly lower than that of example 1, indicating that the addition of acidity regulator such as citric acid has a great influence on the flavor of sweet potato food, while the addition of egg yolk not only can maintain the flavor of sweet potato, but also can give the flavor of egg yolk to the product, and improve the overall quality of the product.
TABLE 3 sensory evaluation results Table
。
Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present application, and not for limiting the same; although the application has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some or all of the technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit of the application.
Claims (10)
1. A method for preparing sweet potato food, comprising the steps of:
s1, preprocessing sweet potatoes by low-temperature cooking to obtain a first material;
s2, adding egg yolk and high sugar-resistant dry yeast into the first material, and fermenting at a constant temperature to obtain a second material;
s3, adding glutinous rice flour into the material II, and drying for the second time to obtain a material III;
s4, carrying out vacuum low-temperature frying treatment on the material III to obtain a finished product.
2. The preparation method according to claim 1, wherein the low temperature cooking temperature is 50-55 ℃ for 6-8min.
3. The method according to claim 1, wherein the high sugar-tolerant dry yeast is activated in warm water at 35 ℃ for 12min before use.
4. The preparation method of claim 1, wherein the addition amount of the material I, the egg yolk and the high sugar-resistant dry yeast is 5 (1-1.2) to (0.04-0.06) in mass ratio.
5. The method according to claim 1, wherein the constant temperature fermentation temperature is 32-35 ℃ and the fermentation time is 40-45h.
6. The preparation method of claim 1, wherein the adding amount of the second material and the glutinous rice flour is 5 (1-1.5) in mass ratio.
7. The method of claim 1, wherein the secondary drying is performed to a material moisture content of 8%.
8. The method according to claim 1, wherein the vacuum low temperature frying temperature is 90-95 ℃ for 30-35min.
9. The method of claim 1, wherein the frying process is followed by seasoning and packaging.
10. A sweet potato food product prepared according to the method of any one of claims 1-9.
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