CN1322489A - Sweet potato pretreating method and products - Google Patents
Sweet potato pretreating method and products Download PDFInfo
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- CN1322489A CN1322489A CN00111097A CN00111097A CN1322489A CN 1322489 A CN1322489 A CN 1322489A CN 00111097 A CN00111097 A CN 00111097A CN 00111097 A CN00111097 A CN 00111097A CN 1322489 A CN1322489 A CN 1322489A
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- sweet potato
- sauce
- stem tuber
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- filling
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Abstract
The present invention relates to serial pretreated sweet potato products with added oligosaccharide, and the pre-treatment activates enzyme inside sweet potato and converts its starch into digestible saccharide and indigestible saccharide. Sweet potato polysaccharide and oligosaccharide produce synergistic reinforcing effect to promote enteron creeping and excrement and to promote the proliferation of probiotics in enteron. The treated sweet potato may be used as local delicacies and health food.
Description
Subordinate food processing of the present invention relates in particular to the sweet potato deep processing.
(for example Chinese patent CN2111648u, CN87102285A and Chinese patent application 94114131,4) sweet potato stem tuber that processes with sweet potato in the past, only can be used as local delicacies, do not relate to the sweet potato stem tuber through particular process, can receive the double action of collection local delicacies and cleaning intestine food.And with filling, can only adopt the pressure injection method to inject the liquid flavoring in ripe sweet potato stem tuber, limit because of being subjected to sweet potato stem tuber medium characteristics, the filling material of injection few (annotated many and can burst crust) easily trickles when depositing transportation and heating is edible again.
The present invention is directed to above-mentioned shortcoming and proposed new solution.
The purpose of this invention is to provide the order potato processing method and the series of products technology thereof that contain compound sugar, goods comprise the sweet potato stem tuber, and filling sweet potato stem tuber is arranged, and sweet potato sauce preprocess method and preparing process make it become the manufactured goods that excellent flavor and health-care effect are arranged.
The present invention handles bright sweet potato stem tuber through preheating in good time, to activate the amylase of sweet potato stem tuber internal memory, starch-containing digestibility sugar and the indigestible property polysaccharide (compound sugar) of changing in the sweet potato.The goods that process after this preliminary treatment, local flavor foot (having promoted Maillard reaction) is easy to digestion and drainage.The compound sugar that contains in the jam product in the invention also can obtain or add exogenous compound sugar to strengthen by the means of adding exogenous carbohydrase, reach the object of the invention.
Example 1, choose suitable heavy, for example about 300 grams/bright sweet potato aequum, put under 40 ℃ of-70 ℃ of environment, for example in the chamber or the tunnel, kept 4-72 hour.Press high temperature, short time, when low temperature is long; Hot air temperature is fixed, during big block length, the fritter sweet potato with in short-term principle The pre-heat treatment good after, (peeling, big cutting) cleans baking oven, bakes, packing is gone on the market routinely.The ripe sweet potato of this moment is soft especially sweet, the no starch retrogradation in cool back, the existing roasting order potato foot of local flavor.The edible back of people is to excreting, and with the roast sweet potato contrast without The pre-heat treatment, the time spent is short.
Example 2, get example 1 ripe sweet potato (this moment ripe sweet potato, so obvious characteristic is arranged: the 1st, soft especially, promptly plasticity is good.The 2nd, weightless naturally big because of its moisture content is few than the conventional content of making, make the interior latent space of sweet potato big; The 3rd, looking its skin is the chamber wall of adjusting of irregular spontaneous growth, during its recess projection, equaling capacity strengthens, be particularly suitable for receiving filling) tear its skin and (keep skin at-end, do not tear entirely) suitable big mouth, rod at the mouth place with φ 15-30mm is pricked the hole, do not make, in the hole, insert solid or semisolid filling, for example by each filling of distinguishing the flavor of of all kinds of making the moon cake preparation, its filling can be filled out by monochromatic single, also denumerable chromatic number flavor layer is filled in and (white sugar in the filling is changed into compound sugar, isomaltose for example, FOS, galactooligosaccharides etc., the amount in its every deal or the every stem tuber are by half feed ration of recommending in the reference book, and promptly isomaltose 8 restrains or FOS 5 grams or galactooligosaccharide 5 grams etc.After people's food, the polysaccharide of its sweet potato internal memory has the cooperative reinforcing effect with compound sugar like this, even add half feed ration, also can receive the same whole intestines effect of adding full-time amount; Promote intestines peristalsis, when accelerating to drain, also be of value to the growth of probio in the enteron aisle more.Certainly, compound sugar also can be included in separately and be filling in the ripe sweet potato, reaches goal of the invention), skin recovery place is pinched slightly, promptly can be made into filling sweet potato stem tuber, its filling capacity is big, does not trickle when heating after the cold again, is suitable for packing and finds a good sale in.
Example 3, sweet potato sauce preparing process: get example 1 and cook peeling through the good bright sweet potato of heat treatment and (or get bright sweet potato, clean peeling, be broken into 0,3 * 0, the bar of 5cm section or grain, steamed 3-5 minute with 90-100 ℃, make disconnected giving birth to, during marquis's temperature drop to 70 ℃ left and right sides, cloth spills or soaks the carbohydrase (brewer's wort of a-amylase and B-amylase half and half or 30%) that accounts for 20% concentration and makes evenly on the bar grain, in 50-65 ℃ temperature, keep after 1-3 hour, (high temperature, short time, when low temperature is long) be warming up to 100-105 ℃ straight) stir into sauce.The sauce that two methods are made can singly be used, and also available any percentage is used with.But also can be in sauce by example 2 described interpolation compound sugar and other foodstuffs.Sauce filling in the desired amount in bottle or the bag in.For example water or milk etc. are an amount of to add dilute liquid in making flow process, when for example the sweet potato sauce water of 250 gram/parts milk being transferred to 500ml/ part, then are beverage (drinkable sauce).It is the same to make purpose and effect.
Claims (4)
1, sweet potato pretreating method and goods comprise the sweet potato preprocess method, and the sweet potato stem tuber has the filling sweet potato, and sweet potato sauce preprocess method and preparing process is characterized in that sweet potato pretreating method is: be The pre-heat treatment sweet potato stem tuber; Foot keeps 4-72 hour The pre-heat treatment sweet potato stem tuber under 40-70 ℃ of temperature.
2, press described sweet potato pretreating method of claim and goods, it is characterized in that the sweet potato stem tuber bakes after The pre-heat treatment.
3, press claim 1 described sweet potato pretreating method and goods, it is characterized in that having the filling sweet potato is to have received compound sugar or solid or semisolid filling in ripe sweet potato piece.
4, press claim 1 described sweet potato pretreating and goods, it is characterized in that sweet potato sauce goods preprocess method and preparing process are bright sweet potato stem tuber to be put under the 40-70 ℃ of temperature keep that boiling was ripe after the The pre-heat treatment in 4-72 hour stirs into sauce or bright sweet potato is broken into the bar grain, steam to disconnected and give birth to, when waiting temperature drop to 70 ℃ on the bar grain uniform carbohydrase, after keeping 1-3 hour under 50-65 ℃, be warming up to 100-105 ℃ and directly stir into sauce; But be in sauce, to add compound sugar or other foodstuff.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00111097A CN1322489A (en) | 2000-05-08 | 2000-05-08 | Sweet potato pretreating method and products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00111097A CN1322489A (en) | 2000-05-08 | 2000-05-08 | Sweet potato pretreating method and products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1322489A true CN1322489A (en) | 2001-11-21 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00111097A Pending CN1322489A (en) | 2000-05-08 | 2000-05-08 | Sweet potato pretreating method and products |
Country Status (1)
| Country | Link |
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| CN (1) | CN1322489A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100333663C (en) * | 2004-12-15 | 2007-08-29 | 上海大学 | Preparation of relaxing bowel medicine made from sweet potato |
| CN101288454B (en) * | 2008-05-22 | 2010-12-08 | 张炳华 | Sandwich sweet potato baking technique |
| CN104905174A (en) * | 2015-05-13 | 2015-09-16 | 安化县薯果果食品厂 | Fresh sweet potato saccharification method and saccharification warehouse |
| CN105029282A (en) * | 2015-05-13 | 2015-11-11 | 安化县薯果果食品厂 | Pure-natural steamed sweet potato food and production method thereof |
-
2000
- 2000-05-08 CN CN00111097A patent/CN1322489A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100333663C (en) * | 2004-12-15 | 2007-08-29 | 上海大学 | Preparation of relaxing bowel medicine made from sweet potato |
| CN101288454B (en) * | 2008-05-22 | 2010-12-08 | 张炳华 | Sandwich sweet potato baking technique |
| CN104905174A (en) * | 2015-05-13 | 2015-09-16 | 安化县薯果果食品厂 | Fresh sweet potato saccharification method and saccharification warehouse |
| CN105029282A (en) * | 2015-05-13 | 2015-11-11 | 安化县薯果果食品厂 | Pure-natural steamed sweet potato food and production method thereof |
| CN104905174B (en) * | 2015-05-13 | 2018-06-26 | 安化县薯果果食品厂 | The method for saccharifying of fresh sweet potatoes and the saccharification storehouse used |
| CN105029282B (en) * | 2015-05-13 | 2018-12-11 | 安化县薯果果食品厂 | Pure natural steaming potato food and preparation method thereof |
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