CN103461909B - Purple sweet potato food and preparing method thereof - Google Patents
Purple sweet potato food and preparing method thereof Download PDFInfo
- Publication number
- CN103461909B CN103461909B CN201310457011.8A CN201310457011A CN103461909B CN 103461909 B CN103461909 B CN 103461909B CN 201310457011 A CN201310457011 A CN 201310457011A CN 103461909 B CN103461909 B CN 103461909B
- Authority
- CN
- China
- Prior art keywords
- purple sweet
- sugar
- potatoes
- baking
- sweet potatoes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 261
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 261
- 235000013305 food Nutrition 0.000 title claims abstract description 122
- 238000000034 method Methods 0.000 title claims abstract description 23
- 239000000463 material Substances 0.000 claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 claims abstract description 12
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 10
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 9
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000000811 xylitol Substances 0.000 claims abstract description 9
- 235000010447 xylitol Nutrition 0.000 claims abstract description 9
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 9
- 229960002675 xylitol Drugs 0.000 claims abstract description 9
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 82
- 238000002360 preparation method Methods 0.000 claims description 67
- 239000007788 liquid Substances 0.000 claims description 46
- 235000013575 mashed potatoes Nutrition 0.000 claims description 37
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 34
- 241000352057 Solanum vernei Species 0.000 claims description 24
- 235000004976 Solanum vernei Nutrition 0.000 claims description 24
- 239000000243 solution Substances 0.000 claims description 23
- 238000004140 cleaning Methods 0.000 claims description 21
- 239000011248 coating agent Substances 0.000 claims description 21
- 238000000576 coating method Methods 0.000 claims description 21
- 238000007710 freezing Methods 0.000 claims description 21
- 238000004806 packaging method and process Methods 0.000 claims description 18
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 17
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 17
- 230000001954 sterilising effect Effects 0.000 claims description 17
- 238000002791 soaking Methods 0.000 claims description 15
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 14
- 238000005520 cutting process Methods 0.000 claims description 14
- 240000001417 Vigna umbellata Species 0.000 claims description 11
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 11
- 239000005720 sucrose Substances 0.000 claims description 10
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 9
- 230000008014 freezing Effects 0.000 claims description 9
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 7
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 229910052757 nitrogen Inorganic materials 0.000 claims description 6
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 46
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 30
- 239000000047 product Substances 0.000 description 22
- 239000002994 raw material Substances 0.000 description 18
- 238000012360 testing method Methods 0.000 description 13
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 12
- 210000003491 skin Anatomy 0.000 description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 10
- 244000061456 Solanum tuberosum Species 0.000 description 10
- 235000002595 Solanum tuberosum Nutrition 0.000 description 10
- 238000002156 mixing Methods 0.000 description 10
- 238000001816 cooling Methods 0.000 description 9
- 238000003860 storage Methods 0.000 description 9
- 238000009835 boiling Methods 0.000 description 8
- 238000002474 experimental method Methods 0.000 description 8
- 240000000111 Saccharum officinarum Species 0.000 description 6
- 235000007201 Saccharum officinarum Nutrition 0.000 description 6
- 238000010521 absorption reaction Methods 0.000 description 6
- 229910052742 iron Inorganic materials 0.000 description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 5
- 240000000851 Vaccinium corymbosum Species 0.000 description 5
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 5
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 5
- 235000021014 blueberries Nutrition 0.000 description 5
- 239000011575 calcium Substances 0.000 description 5
- 229910052791 calcium Inorganic materials 0.000 description 5
- 238000001514 detection method Methods 0.000 description 5
- 238000005360 mashing Methods 0.000 description 5
- 239000011780 sodium chloride Substances 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 4
- 238000000465 moulding Methods 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 239000011669 selenium Substances 0.000 description 4
- 229910052711 selenium Inorganic materials 0.000 description 4
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 3
- 206010028980 Neoplasm Diseases 0.000 description 3
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 3
- 201000011510 cancer Diseases 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 230000001276 controlling effect Effects 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 229910052802 copper Inorganic materials 0.000 description 3
- 239000010949 copper Substances 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 235000013402 health food Nutrition 0.000 description 3
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 239000011701 zinc Substances 0.000 description 3
- 229910052725 zinc Inorganic materials 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 238000005336 cracking Methods 0.000 description 2
- 229910001873 dinitrogen Inorganic materials 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 239000000834 fixative Substances 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 235000013606 potato chips Nutrition 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-N sodium;hydron;carbonate Chemical compound [Na+].OC(O)=O UIIMBOGNXHQVGW-UHFFFAOYSA-N 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- YIWGJFPJRAEKMK-UHFFFAOYSA-N 1-(2H-benzotriazol-5-yl)-3-methyl-8-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carbonyl]-1,3,8-triazaspiro[4.5]decane-2,4-dione Chemical compound CN1C(=O)N(c2ccc3n[nH]nc3c2)C2(CCN(CC2)C(=O)c2cnc(NCc3cccc(OC(F)(F)F)c3)nc2)C1=O YIWGJFPJRAEKMK-UHFFFAOYSA-N 0.000 description 1
- DEXFNLNNUZKHNO-UHFFFAOYSA-N 6-[3-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperidin-1-yl]-3-oxopropyl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1CCN(CC1)C(CCC1=CC2=C(NC(O2)=O)C=C1)=O DEXFNLNNUZKHNO-UHFFFAOYSA-N 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 241001264174 Cordyceps militaris Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- 244000100170 Phaseolus lunatus Species 0.000 description 1
- 235000010617 Phaseolus lunatus Nutrition 0.000 description 1
- 206010051986 Pneumatosis Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 235000019601 food appearance Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 206010017758 gastric cancer Diseases 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- -1 i.e. Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 201000007270 liver cancer Diseases 0.000 description 1
- 208000014018 liver neoplasm Diseases 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000874 microwave-assisted extraction Methods 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 210000004165 myocardium Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000013348 organic food Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 201000011549 stomach cancer Diseases 0.000 description 1
- 125000000185 sucrose group Chemical group 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses purple sweet potato food and a preparing method thereof. The purple sweet potato food comprises purple sweet potatoes, color-protecting effective quantity of sodium bicarbonate, sugar adjusting effective quantity of sugar (the sugar is chosen from cane sugar, malt sugar, xylitol and the combination thereof) and optional cinnamon materials, and further comprises brown sugar and coffee. The production technology of the purple sweet potato basically comprises the steps of material preparing, color protecting, mud making, surging adjusting, forming, baking and the like. The purple sweet potato food has good taste, especially proper crispness is added based on softness, meanwhile, the purple sweet potato food can be stored for a long time, and nutritional ingredients can not be lost.
Description
Technical Field
The invention relates to a novel purple sweet potato food and a preparation method of the purple sweet potato food (such as a quick-frozen purple sweet potato food). The quick-frozen purple sweet potato food has obvious difference and characteristics with the existing purple sweet potato products in the market.
Background
The purple sweet potato Zhenmannihanzi introduced from Japan into China has special health care function. The list of anticancer vegetables recently published by the national vegetable cancer research center of japan. The purple sweet potato has high cellulose content, and the substances can increase the volume of the excrement, promote gastrointestinal peristalsis, clear mucus, pneumatosis and putrefaction remained in an intestinal cavity, discharge toxic substances and carcinogenic substances in the excrement, keep the excrement smooth, improve the digestive tract environment and prevent gastrointestinal diseases. The content of elements (mu g/g) of the Chuanshan violet is determined by the analysis and test center of the university of Jiangnan of the national education department: 4.11 parts of zinc, 8.49 parts of iron, 2.44 parts of copper, 1.34 parts of manganese, 446 parts of calcium and 0.0054 part of selenium; the Ningzi No. 1 bred by purple sweet potatoes in China has the following element content (mu g/g): 2.49 of zinc, 6.23 of iron, 2.58 of copper, 1.63 of manganese, 320 of calcium and 0.0071 of selenium. The purple sweet potatoes are natural in zinc, iron, copper, manganese, calcium and selenium, and have extremely high iron and calcium contents. Selenium and iron are essential elements for resisting fatigue, resisting aging and enriching blood of a human body, have good health care function, are easy to be absorbed by the human body, are effectively remained in serum, repair cardiac muscle, enhance the immunity of the organism, eliminate free radicals generating cancer in vivo, inhibit the synthesis of DNA in cancer cells and the division and growth of the cancer cells, and prevent diseases such as gastric cancer, liver cancer and the like. Therefore, the purple sweet potato has a good health-care function and is a first-push health-care food in the current pollution-free, green and organic foods.
At present, domestic markets of purple sweet potato products are rare. Such purple sweet potato food is, for example, vacuum fried or dehydrated, and then various seasonings are adhered, or the purple sweet potato food is directly packaged without seasoning. And as the purple sweet potato egg tarts pushed by Madao Lao, the purple sweet potato food is popular with consumers once being pushed because the purple sweet potato food is added with the health elements of the purple sweet potatoes. However, these foods have certain limitations due to high oil content, short shelf life, etc.
In order to develop a new purple potato food, for example, chinese patent application No. 200510122472.5 discloses a production method of a novel snack food purple potato bean. The raw materials of the fruit jam comprise superfine kelp powder, purple sweet potatoes and xylo-oligosaccharide, the basic shape of the fruit jam is in the form of sugar beans with various shapes, and the expanded fruit jam is fluid paste. Chinese patent application No. 200910067577.3 discloses a health food using purple sweet potato and blueberry as main raw materials and a preparation method thereof, the health food using purple sweet potato and blueberry as main raw materials comprises 10-50 parts by weight of purple sweet potato and 10-50 parts by weight of blueberry as main raw materials, and purple sweet potato leaves, purple sweet potato stems, blueberry leaves, blueberry flowers or black pearl tomatoes and pure natural raw materials of cordyceps militaris entity and the like screened from Chinese medical treasury are added, and the health food is refined by adopting a microwave extraction method and the like. Chinese patent application No. CN200510107559.5 discloses a processing and production method of a nutritious small sweet potato, which comprises the following steps: cleaning fresh sweet potatoes serving as raw materials, peeling and cutting into blocks or strips with proper sizes; protecting color with color protecting liquid prepared from water, citric acid and edible salt or not; cleaning the color protection liquid with clear water; boiling in a boiling water pot to remove green; boiling with sugar solution; soaking the boiled raw materials in sugar liquor; fishing out the sugar-soaked raw materials, and baking in a baking device to remove part of water; immediately crushing and forming into a proper shape; baking in baking equipment after forming; coating with a coating solution obtained by diluting peeled red bean water bean paste with or without purple sweet potato powder and water; baked in an oven and then cooled. Chinese patent application No. CN201110136583.7 discloses a purple sweet potato food and a preparation method thereof, wherein the purple sweet potato food comprises purple sweet potatoes, citric acid with effective color protection amount, edible salt with effective color protection amount, sugar with effective sugar degree adjusting amount and optional skin hanging material, the moisture content is lower than 30wt%, and the preparation process comprises the steps of material preparation, color protection, mud making, sugar adjusting, forming and primary baking. The four methods fully reflect the diversification of the development of the purple sweet potato products so as to meet different preferences of people. However, there remains a need in the art for new purple potato based food products, particularly food products that are primarily formulated with purple potatoes and substantially exclude other food ingredients, and for such new purple potato based food products to have good mouthfeel.
Disclosure of Invention
The invention aims to develop novel purple sweet potato food on the basis of the prior art, in particular to food which is mainly prepared from purple sweet potatoes and basically does not contain other food raw materials, and the novel purple sweet potato food is expected to have good mouthfeel, particularly suitable crispness is increased on the basis of softness, and meanwhile, the purple sweet potato food can be stored for a long time without loss of nutritional ingredients.
The inventor finds that the purple sweet potatoes are used as main raw materials, through a series of preparation processes, the purple sweet potatoes can be successfully prepared into food which mainly comprises the purple sweet potatoes but does not basically comprise other food raw materials, and the novel purple sweet potato food has good mouthfeel and is very convenient to eat and suitable for market sale.
Therefore, the invention provides a purple sweet potato food which is mainly prepared from fresh purple sweet potatoes serving as raw materials.
According to a first aspect of the present invention there is provided a purple sweet potato food product comprising purple sweet potatoes, an effective color-preserving amount of sodium bicarbonate, an effective brix-adjusting amount of a sugar selected from the group consisting of sucrose, maltose, xylitol, and combinations thereof, and optionally a crust material, and wherein the moisture content is less than 30wt% (preferably less than 26wt%, less than 22 wt%).
According to a first aspect of the present invention there is provided a purple sweet potato food product comprising purple sweet potatoes, a color-protecting effective amount of sodium bicarbonate, a sugar (selected from the group consisting of sucrose, maltose, xylitol, and combinations thereof), brown sugar, coffee, and optionally a crust material, and wherein the moisture content is less than 30wt% (preferably less than 26wt%, less than 22 wt%). In the present invention, the brown sugar can be used as a brown sugar for improving crispness of food, and the coffee can be used as coffee for improving storage stability of food.
According to the purple sweet potato food provided by the first aspect of the invention, the sugar adjusting effective amount of sugar is 50-70% of sugar solution of sucrose, maltose or xylitol. In one embodiment, wherein the purple sweet potato food has a brix in the range of 30-50%. In one embodiment, wherein the sugar-adjusting effective amount of sugar adjusts the sugar degree of the mashed potatoes in the range of 30-50%.
According to the purple sweet potato food provided by the first aspect of the invention, the skin hanging material comprises: 20-70 parts of red bean paste and 10-30 parts of purple sweet potato. The coating material is usually an extremely thin layer, the weight of the coating material is usually below 1% relative to the purple sweet potato food, usually 0.2-0.5%, and the amount of the coating material has no significant influence on the total weight of the purple sweet potato food, so that the addition amount of the coating material can be calculated relative to a coated purple sweet potato or relative to an uncoated purple sweet potato.
According to the purple sweet potato food provided by the first aspect of the invention, the brown sugar (used for improving the crispness of the food) is mixed with the purple sweet potatoes to prepare uniform mashed sweet potatoes. In the prior art, brown sugar is often used as a sweetener to improve the sweetness of food. In the invention, the applicant unexpectedly finds that the brown sugar as an additive can improve the crispness of the purple sweet potato food, so that the purple sweet potato food is added with crisp taste on the basis of softness, and the taste is more easily loved by consumers. In one embodiment, the brown sugar is added in the purple sweet potato food in an amount of less than 10wt% (e.g., 0.1-5 wt%, e.g., 0.2-0.5 wt%). In one embodiment, the brown sugar and the sugar adjusting sugar are added to the purple sweet potatoes in different steps, preferably, the brown sugar is added to the purple sweet potatoes first, and the sugar adjusting sugar is added later.
According to the purple sweet potato food provided by the first aspect of the invention, the coffee (for improving the storage stability of the food) is added into a sugar solution for sugar adjustment. The coffee (for improving the storage stability of the food product) is preferably coffee liquor. The coffee liquid is preferably 0.1-10.0TDS, preferably 0.5-5.0TDS, and preferably 0.2-2.0TDS, measured by a coffee densitometer. In the prior art, coffee is often used as a food additive for improving mouthfeel. In the invention, the applicant unexpectedly finds that the coffee as the additive can reduce the water absorption of air in the purple sweet potato food during storage, thereby improving the storage stability of the purple sweet potato food and enabling the purple sweet potato food to keep crisp mouthfeel after being stored for a long time under a non-vacuum condition. In one embodiment, wherein the coffee of the purple sweet potato food is added in the form of coffee liquor. In one embodiment, wherein the amount of coffee liquor added to the purple sweet potato food product is less than 10wt% (e.g. 0.5-5 wt%, e.g. 0.5-2 wt%). In the examples of the invention below, coffee was added at a concentration of 0.1% in the purple sweet potato product using 1.0TDS% coffee liquor, as not otherwise specified. In one embodiment, coffee is added to the purple sweet potatoes in the same step as the sugar to adjust the sugar. In the present invention, TDS% is a unit of measure for measuring total coffee in coffee liquid by a coffee concentration meter
According to the first aspect of the invention, the purple sweet potato food is a quick-frozen purple sweet potato food.
According to the first aspect of the invention, the purple sweet potato food is prepared by a production process which comprises the following steps:
a) material preparation: cleaning and peeling fresh purple potatoes;
b) color protection: cutting peeled purple sweet potatoes into blocks or strips, soaking the cut purple sweet potatoes in color protection liquid (for example, soaking the cut purple sweet potatoes in 2-6% sodium bicarbonate for 15-20 min), and rinsing the cut purple sweet potatoes with water;
c) a mud making step: when the color-protected purple sweet potatoes are cooked (for example, in one embodiment, the purple sweet potatoes are cooked in hot water at 100 ℃ for 8-15 minutes), baking to remove part of water, adding brown sugar, and making the purple sweet potatoes into uniform mashed potatoes in a mash making machine;
d) sugar adjusting: sugar for adjusting sugar is matched with coffee liquid to adjust the sugar degree of the mashed potatoes;
e) a forming step: forming the sweetened mashed potatoes into a proper shape (such as rugby, ellipsoid, oblate sphere and the like) and individual weight in a forming machine;
f) primary baking step: putting the formed purple sweet potatoes into a baking room, baking for 1-2 hours at 70-90 ℃, and removing most of water to obtain the purple sweet potato food.
According to the first aspect of the invention, the purple sweet potato food is prepared by a production process comprising the following steps:
a) material preparation: selecting good fresh purple potatoes, and cleaning and peeling the fresh purple potatoes;
b) color protection: cutting peeled purple sweet potatoes into blocks or strips, soaking the cut purple sweet potatoes in color protection liquid, and rinsing the cut purple sweet potatoes with water;
c) a mud making step: when the color-protected purple sweet potatoes are boiled, baking at 70-90 ℃ to control the water content to be 70-75%, adding brown sugar, and making the purple sweet potatoes into uniform mashed potatoes in a mash making machine;
d) sugar adjusting: regulating sugar degree of mashed potato with sugar-containing coffee solution (preferably 0.1-10.0TDS%, preferably 0.5-5.0TDS%, preferably 0.2-2.0 TDS);
e) a forming step: forming the sweetened mashed potatoes into a proper shape (such as rugby, ellipsoid, oblate sphere and the like) and individual weight in a forming machine;
f) primary baking step: putting the formed purple sweet potatoes into a baking room, baking for 1-2 hours at 70-90 ℃, and removing most of water;
and optionally also (c) a second component,
g) a step of hanging skins: coating the purple sweet potatoes treated in the step f) with a coating material liquid medicine containing 20-70 parts by weight of red bean paste, 10-30 parts by weight of purple sweet potatoes and 20-50 parts by weight of water;
h) secondary baking: baking at 150-;
i) packaging, sterilizing and quick-freezing: vacuumizing the purple sweet potatoes which are hung and cooled, filling nitrogen for packaging, sterilizing and quickly freezing.
According to the first aspect of the invention, the purple sweet potato food is prepared by a production process comprising the following steps:
a) material preparation: selecting good fresh purple potatoes, and cleaning and peeling the fresh purple potatoes;
b) color protection: cutting peeled purple sweet potatoes into blocks or strips, soaking the cut purple sweet potatoes in color protection liquid for 15-20 minutes, and rinsing the cut purple sweet potatoes with water;
c) a mud making step: boiling the color-protected purple sweet potatoes in hot water at 100 ℃ for 8-15 minutes, baking at 70-90 ℃ for 2-5 hours to control the water content to 70-75%, adding brown sugar, and making the purple sweet potatoes into uniform mashed potatoes in a mash making machine;
d) sugar adjusting: mixing 50-70% sucrose, maltose or xylitol sugar solution with coffee solution (preferably 0.1-10.0TDS%, preferably 0.5-5.0TDS%, preferably 0.2-2.0 TDS) to adjust the sugar degree of the mashed potato to be within 30-50%;
e) a forming step: making the sweet potato paste into proper shape (such as rugby shape, ellipsoid shape, oblate sphere shape, etc.) and individual weight in a forming machine, wherein the single weight of the finished product is controlled to be 8-15 g;
f) primary baking step: putting the formed purple sweet potatoes into a baking room, baking for 1-2 hours at 70-90 ℃, and removing most of water;
and optionally also (c) a second component,
g) a step of hanging skins: coating the purple sweet potatoes treated in the step f) with a coating material liquid medicine containing 20-70 parts by weight of red bean paste, 10-30 parts by weight of purple sweet potatoes and 20-50 parts by weight of water;
h) secondary baking: baking at 150-;
i) packaging, sterilizing and quick-freezing: vacuumizing the purple sweet potatoes which are skinned and cooled, filling nitrogen for packaging, sterilizing, and quickly entering a quick-freezing tunnel for quick freezing to obtain the purple sweet potato food.
In one embodiment of the purple sweet potato food product of the first aspect of the invention, the purple sweet potato food product is obtained using a process comprising a mashing step, said mashing step essentially comprising: the purple sweet potatoes after color protection treatment are boiled, baked and the water content is controlled to be 70-75%, and then the purple sweet potatoes are made into uniform mashed potatoes in a mash making machine.
In a second aspect, the present invention provides a method of making a purple sweet potato product (e.g., a purple sweet potato product according to any one of the embodiments of the first aspect of the invention), comprising the steps of:
a) material preparation: cleaning and peeling fresh purple potatoes;
b) color protection: cutting peeled purple sweet potatoes into blocks or strips, soaking the cut purple sweet potatoes in color protection liquid, and rinsing the cut purple sweet potatoes with water;
c) a mud making step: when the purple sweet potatoes subjected to color protection treatment are boiled, baking is carried out again to remove partial water, brown sugar is added, and then the purple sweet potatoes are made into uniform mashed potatoes in a mash making machine;
d) sugar adjusting: sugar for adjusting sugar is matched with coffee liquid to adjust the sugar degree of the mashed potatoes;
e) a forming step: forming the sweetened mashed potatoes into a proper shape (such as rugby, ellipsoid, oblate sphere and the like) and individual weight in a forming machine;
f) primary baking step: putting the formed purple sweet potatoes into a baking room, baking for 1-2 hours at 70-90 ℃, and removing most of water to obtain the purple sweet potato food.
The method according to the second aspect of the invention, comprising the steps of:
a) material preparation: selecting good fresh purple potatoes, and cleaning and peeling the fresh purple potatoes;
b) color protection: cutting peeled purple sweet potatoes into blocks or strips, soaking the cut purple sweet potatoes in color protection liquid, and rinsing the cut purple sweet potatoes with water;
c) a mud making step: when the color-protected purple sweet potatoes are boiled, baking at 70-90 ℃ to control the water content to be 70-75%, adding brown sugar, and making the purple sweet potatoes into uniform mashed potatoes in a mash making machine;
d) sugar adjusting: regulating sugar degree of mashed potato with sugar-containing coffee solution (preferably 0.1-10.0TDS%, preferably 0.5-5.0TDS%, preferably 0.2-2.0 TDS);
e) a forming step: forming the sweetened mashed potatoes into a proper shape (such as rugby, ellipsoid, oblate sphere and the like) and individual weight in a forming machine;
f) primary baking step: putting the formed purple sweet potatoes into a baking room, baking for 1-2 hours at 70-90 ℃, and removing most of water;
and optionally also (c) a second component,
g) a step of hanging skins: coating the purple sweet potatoes treated in the step f) with a coating material liquid medicine containing 20-70 parts by weight of red bean paste, 10-30 parts by weight of purple sweet potatoes and 20-50 parts by weight of water;
h) secondary baking: baking at 150-;
i) packaging, sterilizing and quick-freezing: vacuumizing the purple sweet potatoes which are hung and cooled, filling nitrogen for packaging, sterilizing and quickly freezing.
The method according to the second aspect of the invention, comprising the steps of:
a) material preparation: selecting good fresh purple potatoes, and cleaning and peeling the fresh purple potatoes;
b) color protection: cutting peeled purple sweet potatoes into blocks or strips, soaking the cut purple sweet potatoes in color protection liquid for 15-20 minutes, and rinsing the cut purple sweet potatoes with water;
c) a mud making step: boiling the color-protected purple sweet potatoes in hot water at 100 ℃ for 8-15 minutes, baking at 70-90 ℃ for 2-5 hours to control the water content to 70-75%, adding brown sugar, and making the purple sweet potatoes into uniform mashed potatoes in a mash making machine;
d) sugar adjusting: mixing 50-70% sucrose, maltose or xylitol sugar solution with coffee solution (preferably 0.1-10.0TDS%, preferably 0.5-5.0TDS%, preferably 0.2-2.0 TDS) to adjust the sugar degree of the mashed potato to be within 30-50%;
e) a forming step: making the sweet potato paste into proper shape (such as rugby shape, ellipsoid shape, oblate sphere shape, etc.) and individual weight in a forming machine, wherein the single weight of the finished product is controlled to be 8-15 g;
f) primary baking step: putting the formed purple sweet potatoes into a baking room, baking for 1-2 hours at 70-90 ℃, and removing most of water;
and optionally also (c) a second component,
g) a step of hanging skins: coating the purple sweet potatoes treated in the step f) with a coating material liquid medicine containing 20-70 parts by weight of red bean paste, 10-30 parts by weight of purple sweet potatoes and 20-50 parts by weight of water;
h) secondary baking: baking at 150-;
i) packaging, sterilizing and quick-freezing: vacuumizing the purple sweet potatoes which are skinned and cooled, filling nitrogen for packaging, sterilizing, and quickly entering a quick-freezing tunnel for quick freezing to obtain the purple sweet potato food.
The method according to the second aspect of the invention, wherein the purple sweet potato food product comprises purple sweet potatoes, a color-protecting effective amount of citric acid, a color-protecting effective amount of edible salt (sodium chloride), a brix-ing effective amount of sugar selected from the group consisting of sucrose, maltose, xylitol, and combinations thereof, and optionally a skinning material, and wherein the moisture content is less than 30wt% (preferably less than 26wt%, less than 22 wt%).
The method according to the second aspect of the present invention, wherein the sugar-adjusting effective amount of sugar is a sugar solution of 50 to 70% of sucrose, maltose, or xylitol. In one embodiment, wherein the sugar-adjusting effective amount of sugar adjusts the sugar degree of the mashed potatoes in the range of 30-50%.
According to any of the embodiments of the present invention, wherein in one baking step, removing most of the moisture means making the moisture content in the product less than 30wt% (preferably less than 26wt%, less than 22 wt%).
In one embodiment, the purple sweet potato food product of the invention can be produced substantially by the following process flow: peeling and cleaning fresh purple sweet potatoes, namely color protection, cooking, baking, mud making, sugar mixing, primary baking, skin hanging, secondary baking, metal detection, cooling packaging, microwave sterilization, quick freezing and warehousing.
Any embodiment of any aspect of the invention may be combined with other embodiments, as long as they do not contradict. Furthermore, in any embodiment of any aspect of the invention, any feature may be applicable to that feature in other embodiments, so long as they do not contradict.
All documents cited herein are incorporated by reference in their entirety and to the extent such documents do not conform to the meaning of the present invention, the present invention shall control. Further, the various terms and phrases used herein have the ordinary meaning as is known to those skilled in the art, and even though such terms and phrases are intended to be described or explained in greater detail herein, reference is made to the term and phrase as being inconsistent with the known meaning and meaning as is accorded to such meaning throughout this disclosure.
As used herein, the term "color protection solution" refers to a color protection treatment applied to the chips or tubers of the purple sweet potato food product of the present invention during the production process to provide a final product having a color similar to that of natural purple sweet potatoes. In one embodiment of the present invention, the color protection liquid comprises: sodium bicarbonate and water, i.e., sodium bicarbonate. In the invention, the applicant finds for the first time that the baking soda water is used as the color protection liquid to treat the potato chips or the potato blocks, so that the color protection effect can be realized, the stability of the purple potato food can be improved, and the potato chips or the potato blocks are prevented from cracking in the long-time storage process.
In one embodiment of the present invention, the color protection liquid comprises: 0.1-15% sodium bicarbonate and water. In one embodiment of the present invention, the color protection liquid comprises: 1-10% sodium bicarbonate and water. In one embodiment of the present invention, the color protection liquid comprises: 2-6% sodium bicarbonate and water. In one embodiment of the invention, the color fixative is a 2-6% aqueous solution of sodium bicarbonate. In the examples of the present invention below, the color protection step is, as not otherwise specified: cutting peeled purple sweet potato into blocks or strips, soaking the peeled purple sweet potato in a sodium bicarbonate aqueous solution with the color protection liquid of 2-6% for 15-20 minutes, and rinsing the purple sweet potato with water. Those skilled in the art understand that, during the color protection treatment, although the chips or the potato pieces are soaked in the color protection solution, the absorbed color protection solution components such as sodium bicarbonate of the chips or the potato pieces are relatively limited, and the limited amount can be expected by those skilled in the art according to the prior knowledge; therefore, the meaning of the term "color-protecting effective amount" can be easily understood in light of the color-protecting treatment of the present invention. It should be noted, however, that although the "color-protecting effective amount" of sodium bicarbonate is relatively small, its specific amount may be detected by a related method, such as by HPLC, etc.
In one embodiment of the present invention, the term "edible salt" refers to sodium chloride or a food additive comprising sodium chloride.
As used herein, the term "moisture content below" is used to define the amount of moisture in the purple sweet potato food product of the present invention, for example, reference to "moisture content below 30%" means that the moisture is defined to be below 30%, and those skilled in the art will understand that below 30% is not infinitely low, but rather is lower than 30% but not far from 30%. In one embodiment, the present invention has a moisture content of 26-30% after one baking step. In one embodiment, the present invention has a moisture content of 20 to 26% after one baking step. In one embodiment, the moisture content of the present invention is in the range of 10-20% after one baking step. In one embodiment, the moisture content of the present invention is in the range of 10 to 30% after one baking step. In one embodiment, the moisture content of the present invention is 15-30% after one baking step.
The brown sugar used in the invention is brown sugar with dark color, and is called brown sugar because the brown sugar is approximately black in color. Brown sugar is sucrose which has not been highly refined, decolorized, and contains trace elements such as calcium, potassium, iron, magnesium, and folic acid and other minerals in addition to providing heat energy. Has high nutritive value and is beneficial to acid-base balance in human body. The brown sugar is the first product in the sugar manufacturing process of the sugarcane, is generally darker in color, powdery, has more impurities and is rich in nutrition; refining and crystallizing the brown sugar again to prepare the brown sugar. Brown sugar is readily available commercially, for example from Qianxuenan Gufang Brown sugar, Inc., and can also be prepared using conventional methods well known to those skilled in the art. The brown sugar used in the present invention is obtained using the following conventional process: juicing sugarcane; pouring the sugarcane juice into a pot, heating, and removing the impurities of the sugarcane juice floating up after boiling; after heating and concentrating for three hours, quickly pouring into a cooling plate; after cooling, the caked sugarcane juice is broken up into crystals to obtain brown sugar, and each 1g of brown sugar is equal to 350g of sugarcane.
In one embodiment of the invention, during the mashing step, the cooked purple sweet potatoes are roasted to a moisture level of 70-75%.
In one embodiment of the invention, the purple sweet potato food is basically prepared by the following steps: color protection, mud making, sugar mixing, forming and baking. In one embodiment of the invention, the purple sweet potato food is basically prepared by the following steps: color protection, mud making, sugar mixing, forming and baking, wherein in the mud making step, the boiled purple sweet potatoes are baked, and the water content is controlled to be 70-75%. In one embodiment of the invention, the purple sweet potato food is basically prepared by the following steps: color protection, mashing, sugar mixing, forming and baking, wherein in the mashing step, the boiled purple sweet potatoes are baked, the moisture content is controlled to be 70-75%, and the moisture content after final baking is lower than 30% (for example, the moisture content is 10-30%, 15-30%, 26-30%, 20-26% or 10-20%).
The purple sweet potato food provided by the invention has particularly excellent characteristics, for example, the product can be in a football shape of a natural small purple sweet potato, is small and lovely, and can be directly eaten after being heated by microwave. Particularly, the purple sweet potato food disclosed by the invention is soft and sweet in taste and is accompanied with faint scent of purple sweet potatoes. Thereby providing nutritional, healthy and delicious quick-frozen food for wide consumers.
Detailed Description
The present invention will be further described by the following examples, however, the scope of the present invention is not limited to the following examples. It will be understood by those skilled in the art that various changes and modifications may be made to the invention without departing from the spirit and scope of the invention. The present invention has been described generally and/or specifically with respect to materials used in testing and testing methods. Although many materials and methods of operation are known in the art for the purpose of carrying out the invention, the invention is nevertheless described herein in as detail as possible.
Example 1: preparation of purple sweet potato food
The method comprises the following steps:
1. selecting fresh purple sweet potatoes without moth eyes, corruption and pollution, and cleaning silt and foreign matters on the surfaces of the purple sweet potatoes by a water cleaning machine. And completely removing the purple sweet potato epidermis and black spots by using a peeling machine. And cleaning foreign matters on the surface of the raw material by using a secondary cleaning machine, and secondarily peeling the cleaned purple sweet potatoes as required to ensure that the purple sweet potatoes are peeled cleanly and have no spots.
2. Color protection: cutting into uniform chips with a slitter, protecting color with a color protecting solution, mixing the color protecting solution with 150kg of water and 9kg of sodium bicarbonate, protecting color of 80kg of potato blocks for 15 minutes, completely soaking the potato blocks with the color protecting solution, and rinsing with clear water.
3. Boiling: cooking in 100 deg.C hot water for 8-15 min.
4. Baking: baking at 70 deg.C for 2 hr, controlling water content at about 70%, and cooling.
5. Preparing mud: and (3) adding brown sugar (the weight of the brown sugar is 0.5% of the weight of the final purple sweet potato food) by using a mash making machine, and making the potato pieces into uniform mashed potatoes.
6. Sugar adjustment: adding 1TDS% coffee solution (the added weight accounts for 0.1% of the weight of the final purple sweet potato food) on the basis of 50% sucrose sugar solution to adjust the sugar degree of the mashed potato to 30%, and mixing uniformly.
7. Molding: forming into football shape by forming machine, and controlling the single weight of the finished product at 8g + -0.2 g.
8. Primary baking: the formed purple sweet potato is placed into a baking room and baked for 2 hours at 70 ℃, and most of water (the water content is about 21 wt%) in the raw materials is removed.
9. Hanging a skin: the skin-coating liquid is prepared from 20 parts by weight of red bean paste, 20 parts by weight of water and 10 parts by weight of purple sweet potato powder, and the skin coating enables the surface of a finished product to form a layer of uniform purple color which is similar to that of the raw materials.
10. Secondary baking: baking for 12 minutes at 150 ℃ to ensure that the skin-hanging liquid is firmly hung on the surface.
11. Metal machine detection: fe is less than or equal to 1.2mm and stainless steel is less than or equal to 2.5 mm.
12. Cooling and packaging: cooling the product at 20-25 deg.C for half an hour, vacuumizing, charging nitrogen gas, and packaging.
13. Microwave sterilization: the microwave sterilization is carried out by adopting a speed of 800-.
14. Quick-freezing: after being cooled, the purple sweet potatoes quickly enter a quick-freezing tunnel for quick freezing, and after the purple sweet potatoes are packaged, the purple sweet potatoes are stored in a refrigeration house at the temperature of-18 ℃.
Through detection, the purple sweet potato food prepared by the embodiment has very good formability, is particularly suitable for being sold in markets such as supermarkets, and has a very soft and sweet mouthfeel.
Example 2: preparation of purple sweet potato food
The method comprises the following steps:
1. selecting fresh purple sweet potatoes without moth eyes, corruption and pollution, and cleaning silt and foreign matters on the surfaces of the purple sweet potatoes by a water cleaning machine. And completely removing the purple sweet potato epidermis and black spots by using a peeling machine. And cleaning foreign matters on the surface of the raw material by using a secondary cleaning machine, and secondarily peeling the cleaned purple sweet potatoes as required to ensure that the purple sweet potatoes are peeled cleanly and have no spots.
2. Color protection: cutting into uniform chips with a slitter, protecting color with a color protecting solution, mixing 150kg of water and 3kg of sodium bicarbonate, protecting color of 150kg of potato pieces for 20 minutes, completely soaking the potato pieces in the color protecting solution, and rinsing with clear water.
3. Boiling: cooking in 100 deg.C hot water for 8-15 min.
4. Baking: baking at 90 deg.C for 5 hr, controlling water content at about 75%, and cooling.
5. Preparing mud: and (3) adding brown sugar (the weight of the brown sugar is 0.2% of the weight of the final purple potato food) by using a mash making machine, and making the potato pieces into uniform mashed potatoes.
6. Sugar adjustment: adding 1TDS% coffee solution (the added weight accounts for 0.1% of the weight of the final purple sweet potato food) on the basis of 70% maltose liquid to adjust the sugar degree of the mashed potato to 50%, and mixing uniformly.
7. Molding: molding into an ellipsoidal shape by a molding machine, wherein the unit weight of the finished product is controlled to be 15g +/-0.4 g.
8. Primary baking: the formed purple sweet potato is put into a baking room and baked for 1 hour at 90 ℃, and most of water (the water content is about 19 wt%) in the raw materials is removed.
9. Hanging a skin: the skin-hanging liquid is prepared from 70 parts by weight of red bean paste, 50 parts by weight of water and 30 parts by weight of purple sweet potato powder, and the skin is hung to form a layer of uniform purple on the surface of a finished product, which is close to the raw materials.
10. Secondary baking: baking for 12 minutes at 240 ℃ to ensure that the skin-hanging liquid is firmly hung on the surface.
11. Metal machine detection: fe is less than or equal to 1.2mm and stainless steel is less than or equal to 2.5 mm.
12. Cooling and packaging: cooling the product at 20-25 deg.C for half an hour, vacuumizing, charging nitrogen gas, and packaging.
13. Microwave sterilization: the microwave sterilization is carried out by adopting a speed of 800-.
14. Quick-freezing: after being cooled, the purple sweet potatoes quickly enter a quick-freezing tunnel for quick freezing, and after the purple sweet potatoes are packaged, the purple sweet potatoes are stored in a refrigeration house at the temperature of-18 ℃.
Through detection, the purple sweet potato food prepared by the embodiment has very good formability, is particularly suitable for being sold in markets such as supermarkets, and has a very soft and sweet mouthfeel.
Comparative preparation example 1:
referring to the preparation process of example 1 in Chinese patent application No. CN200510107559.5, the purple sweet potato food is prepared.
Comparative preparation example 2:
referring to the preparation process of example 2 in Chinese patent application No. CN200510107559.5, the purple sweet potato food is prepared.
Comparative preparation example 3:
referring to the preparation process of example 1 in Chinese patent application No. CN201110136583.7, the purple sweet potato food is prepared.
Comparative preparation example 4:
referring to the preparation process of example 2 in Chinese patent application No. CN201110136583.7, the purple sweet potato food is prepared.
Comparative preparation example 5:
reference is essentially made to example 1, except that no brown sugar is added in step 5.
Comparative preparation example 6:
reference is essentially made to example 1, except that no coffee liquid is added in step 6.
Comparative preparation example 7:
basically, reference example 1 is made, except that the colour fixative is replaced by an aqueous solution containing 0.4% citric acid and 1% sodium chloride.
Experiment one: comparative brittleness test
The crispness measurement results of the purple sweet potato foods obtained in examples 1 to 2 and comparative preparation examples 1 to 7 using a Texture analyzer (shown in example 1 of chinese patent application No. cn201010501646. x) are shown in table 1.
Table 1: comparative brittleness test results
| Test specimen | Example 1 | Example 2 | Comparative preparation example 1 | Comparative preparation example 2 | Comparative preparation example 3 |
| Degree of brittleness | 120.19 grams force | 113.24 grams force | 68.22 gram force | 66.35 gram force | 65.26 grams force |
| Test specimen | Comparative preparation example 4 | Comparative preparation example 5 | Comparative preparation example 6 | Comparative preparation example 7 | |
| Degree of brittleness | 66.38 grams force | 69.45 grams force | 119.26 grams force | 116.31 grams force |
As can be seen from Table 1, examples 1-2 and comparative preparation 6, to which brown sugar was added, had significantly higher crispness than the samples of comparative preparation 1-5 to which brown sugar was not added. Therefore, the purple sweet potato food obtained by the invention is added with a proper amount of brown sugar to obtain proper crispness which is obviously higher than that of the purple sweet potato food obtained by other methods (such as comparative preparation examples 1 and 2) disclosed in the prior art, so that the crispy taste of the purple sweet potato food is increased on the basis of the original softness.
Experiment two: taste comparison experiment
The purple sweet potato food obtained in examples 1-2 and comparative preparation examples 1-4 was subjected to taste test, and 100 persons (middle school students 12-14 years old, and 50 persons in white collar of 24-30 years old) were scored using the anonymous score, each was 10 points full, and the satisfaction was high when the score was high, and the results were shown in table 2.
Table 2: taste test of purple sweet potato food
| Crispness of purple sweet potato | Overall acceptance | Taste of the whole body | General evaluation | |
| Example 1 | 9 | 8 | 9 | 9 |
| Example 2 | 9 | 9 | 9 | 9 |
| Comparative preparation example 1 | 4 | 6 | 7 | 6 |
| Comparative preparation example 2 | 5 | 7 | 6 | 6 |
| Comparative preparation example 3 | 5 | 7 | 6 | 7 |
| Comparative preparation example 4 | 5 | 6 | 6 | 6 |
From the above test results, it can be seen that the products of examples 1-2 are more preferred by more people in terms of taste and flavor, and are easily accepted by consumers, on the basis of softness.
Experiment three: stability test-Water absorptionTest (experiment)
Weighing purple sweet potato food, putting into a plate, and recording the weight M1Sucking distilled water with a dropper, slowly dripping the distilled water on the purple sweet potato food for 2min until the purple sweet potato food does not suck water and the weight does not change, wiping off excessive water in a plate, and recording the weight M2. Rehydration rate = M2/M1. The water absorption F was determined by the following equation: f = M2/M1. The results are shown in Table 3.
Table 3: water absorption test of purple sweet potato food
| Test specimen | Feature(s) | F |
| Example 1 | Adding coffee | 1.35 |
| Example 2 | Adding coffee | 1.47 |
| Comparative preparation example 1 | Without adding coffee | 3.56 |
| Comparative preparation example 2 | Without adding coffee | 3.84 |
| Comparative preparation example 3 | Without adding coffee | 3.80 |
| Comparative preparation example 4 | Without adding coffee | 3.43 |
| Comparative preparation example 5 | Adding coffee | 1.45 |
| Comparative preparation example 6 | Without adding coffee | 3.58 |
| Comparative preparation example 7 | Adding coffee | 1.27 |
It is well known that a higher F indicates a more absorbent product, which is disadvantageous for product storage and tends to absorb moisture; those skilled in the art expect F values below 2, preferably below 1.5, in order to expect greater moisture resistance. As can be seen from table 3, the water absorption of the purple sweet potato food with the coffee is significantly weaker, and is significantly lower than the samples without the coffee in comparative preparation examples 1 to 4 and comparative preparation example 6. Therefore, the purple sweet potato food obtained by the invention has the advantages that the coffee liquid is added in the sugar adjusting step, so that the effect of less water absorption in the storage process is obtained, the water absorption is obviously weaker than that of the purple sweet potato food obtained by other methods (such as comparative preparation examples 1 and 3) disclosed in the prior art, the purple sweet potato food is not easy to be affected with damp in the storage process, the taste is not changed, and the purple sweet potato food has better stability.
Experiment four: stabilizationSexual experiment
Stability comparison experiments were performed on the purple sweet potato foods obtained in examples 1-2 and comparative preparation examples 1-7. The experimental conditions are as follows: randomly selecting 100 baked purple sweet potato foods (without defects in appearance), hermetically packaging the products, placing the products at 40 ℃ for 2 months, and counting the number of the purple sweet potato foods with obviously changed appearance. The standard of the obvious change of the appearance is whether the purple sweet potato food has any phenomena of skin hanging, depression, shrinkage, crack and the like. The results are shown in Table 4.
Table 4 purple sweet potato food appearance test
| Test specimen | Characteristic (color protection liquid) | Number of apparent changes in appearance |
| Example 1 | Sodium bicarbonate | 5 pieces of |
| Example 2 | Sodium bicarbonate | 3 pieces of |
| Comparative preparation example 1 | Citric acid | 29 pieces of |
| Comparative preparation example 2 | Citric acid | 22 pieces of |
| Comparative preparation example 3 | Citric acid | 25 pieces of |
| Comparative preparation example 4 | Citric acid | 29 pieces of |
| Comparative preparation example 5 | Sodium bicarbonate | 6 pieces of |
| Comparative preparation example 6 | Sodium bicarbonate | 4 pieces of |
| Comparative preparation example 7 | Citric acid | 33 pieces of |
As can be seen from table 4, the purple sweet potato foods obtained in examples 1-2 and comparative preparations 5 and 6, which use soda water as the color protection liquid, have only a small amount of obvious appearance change, and are obviously better than those obtained in comparative preparations 1-4 and 7, which use the color protection liquid containing citric acid and sodium chloride. Therefore, the purple sweet potato food obtained by the invention is better prevented from cracking because the small soda water is used as the color protection liquid, and has an appearance keeping effect obviously superior to that of the purple sweet potato food obtained by other methods (such as comparative preparation examples 1 and 3) disclosed in the prior art, so that the purple sweet potato food has better appearance.
Claims (9)
1. A purple sweet potato food comprising purple sweet potatoes, an effective color-protecting amount of sodium bicarbonate, an effective sugar-adjusting amount of sugar, brown sugar, coffee and optionally a coating material, and wherein the moisture content is less than 30 wt%;
wherein the addition amount of the brown sugar is 0.1-5 wt%, and the amount of the coffee liquid is 0.5-5 wt%;
the purple sweet potato food is prepared by a production process comprising the following steps:
a) material preparation: cleaning and peeling fresh purple potatoes;
b) color protection: cutting peeled purple sweet potatoes into blocks or strips, soaking the cut purple sweet potatoes in color protection liquid, and rinsing the cut purple sweet potatoes with water;
c) a mud making step: when the purple sweet potatoes subjected to color protection treatment are boiled, baking is carried out again to remove partial water, brown sugar is added, and then the purple sweet potatoes are made into uniform mashed potatoes in a mash making machine;
d) sugar adjusting: sugar for adjusting sugar is matched with coffee liquid to adjust the sugar degree of the mashed potatoes;
e) a forming step: making the sugar-adjusted mashed potatoes into a proper shape and an individual weight in a forming machine;
f) primary baking step: putting the formed purple sweet potatoes into a baking room, baking for 1-2 hours at 70-90 ℃, and removing most of water to obtain the purple sweet potato food;
wherein,
the sodium bicarbonate with effective color protection amount is that the purple potato blocks or strips are soaked in 2-6% sodium bicarbonate aqueous solution of color protection liquid for 15-20 minutes in the step b) of color protection,
the sugar with the effective sugar degree adjusting amount is used for adjusting the sugar degree of the mashed potatoes within the range of 30-50%,
the coffee liquid has a concentration of 0.2-2.0TDS measured by a coffee concentration meter,
the skin hanging material comprises: 20-70 parts of red bean paste and 10-30 parts of purple sweet potato.
2. A purple sweet potato food product according to claim 1, wherein the sugar-adjusting effective amount of sugar is a sugar solution of 50-70% sucrose, maltose, or xylitol.
3. A purple sweet potato food product according to claim 1 having a moisture content of less than 26% by weight.
4. A purple sweet potato food product according to claim 1 having a moisture content of less than 22% by weight.
5. A purple sweet potato food according to claim 1, wherein in the e) forming step, the sweetened mashed potatoes are formed into a rugby, ellipsoid, or oblate spheroid shape in a forming machine.
6. A purple sweet potato food of claim 1, which is prepared by a production process comprising the steps of:
a) material preparation: selecting good fresh purple potatoes, and cleaning and peeling the fresh purple potatoes;
b) color protection: cutting peeled purple sweet potatoes into blocks or strips, soaking the cut purple sweet potatoes in color protection liquid, and rinsing the cut purple sweet potatoes with water;
c) a mud making step: when the color-protected purple sweet potatoes are boiled, baking at 70-90 ℃ to control the water content to be 70-75%, adding brown sugar, and making the purple sweet potatoes into uniform mashed potatoes in a mash making machine;
d) sugar adjusting: sugar for adjusting sugar is matched with coffee liquid to adjust the sugar degree of the mashed potatoes;
e) a forming step: making the sugar-adjusted mashed potatoes into a proper shape and an individual weight in a forming machine;
f) primary baking step: putting the formed purple sweet potatoes into a baking room, baking for 1-2 hours at 70-90 ℃ to remove most of water;
and optionally also (c) a second component,
g) a step of hanging skins: coating the purple sweet potatoes treated in the step f) with a coating material liquid medicine containing 20-70 parts by weight of red bean paste, 10-30 parts by weight of purple sweet potatoes and 20-50 parts by weight of water;
h) secondary baking: baking at 150-;
i) packaging, sterilizing and quick-freezing: vacuumizing the purple sweet potatoes which are hung and cooled, filling nitrogen for packaging, sterilizing and quickly freezing.
7. A method of making a purple sweet potato food product according to any one of claims 1-6, comprising the steps of:
a) material preparation: cleaning and peeling fresh purple potatoes;
b) color protection: cutting peeled purple sweet potatoes into blocks or strips, soaking the cut purple sweet potatoes in color protection liquid, and rinsing the cut purple sweet potatoes with water;
c) a mud making step: when the purple sweet potatoes subjected to color protection treatment are boiled, baking is carried out again to remove partial water, brown sugar is added, and then the purple sweet potatoes are made into uniform mashed potatoes in a mash making machine;
d) sugar adjusting: sugar for adjusting sugar is matched with coffee liquid to adjust the sugar degree of the mashed potatoes;
e) a forming step: making the sugar-adjusted mashed potatoes into a proper shape and an individual weight in a forming machine;
f) primary baking step: putting the formed purple sweet potatoes into a baking room, baking for 1-2 hours at 70-90 ℃, and removing most of water to obtain the purple sweet potato food.
8. The process of claim 7 wherein in e) the forming step, the sweetened mash is formed into rugby, ellipsoid or oblate spheroid shapes in a forming machine.
9. The method of claim 7, comprising the steps of:
a) material preparation: selecting good fresh purple potatoes, and cleaning and peeling the fresh purple potatoes;
b) color protection: cutting peeled purple sweet potatoes into blocks or strips, soaking the cut purple sweet potatoes in color protection liquid, and rinsing the cut purple sweet potatoes with water;
c) a mud making step: when the color-protected purple sweet potatoes are boiled, baking at 70-90 ℃ to control the water content to be 70-75%, adding brown sugar, and making the purple sweet potatoes into uniform mashed potatoes in a mash making machine;
d) sugar adjusting: sugar for adjusting sugar is matched with coffee liquid to adjust the sugar degree of the mashed potatoes;
e) a forming step: making the sugar-adjusted mashed potatoes into a proper shape and an individual weight in a forming machine;
f) primary baking step: putting the formed purple sweet potatoes into a baking room, baking for 1-2 hours at 70-90 ℃ to remove most of water;
and optionally also (c) a second component,
g) a step of hanging skins: coating the purple sweet potatoes treated in the step f) with a coating material liquid medicine containing 20-70 parts by weight of red bean paste, 10-30 parts by weight of purple sweet potatoes and 20-50 parts by weight of water;
h) secondary baking: baking at 150-;
i) packaging, sterilizing and quick-freezing: vacuumizing the purple sweet potatoes which are hung and cooled, filling nitrogen for packaging, sterilizing and quickly freezing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310457011.8A CN103461909B (en) | 2013-09-29 | 2013-09-29 | Purple sweet potato food and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310457011.8A CN103461909B (en) | 2013-09-29 | 2013-09-29 | Purple sweet potato food and preparing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103461909A CN103461909A (en) | 2013-12-25 |
| CN103461909B true CN103461909B (en) | 2014-08-06 |
Family
ID=49787143
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310457011.8A Active CN103461909B (en) | 2013-09-29 | 2013-09-29 | Purple sweet potato food and preparing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103461909B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418343A (en) * | 2016-09-29 | 2017-02-22 | 芜湖市三山区绿色食品产业协会 | Method for preparing purple sweet potato health granules |
| CN108094973A (en) * | 2017-12-26 | 2018-06-01 | 北京红螺食品有限公司 | A kind of anti-aging Rhizoma Dioscoreae esculentae mud and its preparation method and application |
| CN109497237A (en) * | 2019-01-04 | 2019-03-22 | 麻栗坡县地力利农业科技开发有限公司 | A kind of purple Chinese yam tea and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87102285A (en) * | 1986-07-16 | 1988-01-27 | 旭电化工业株式会社 | The manufacture method of wrapped and sealed food |
| CN1939149A (en) * | 2005-09-29 | 2007-04-04 | 北京御食园食品有限公司 | Nutritive small sweet potatoes and production thereof |
| CN102228210A (en) * | 2011-03-28 | 2011-11-02 | 北京御食园食品股份有限公司 | Purple sweet potato food and method for preparing same |
-
2013
- 2013-09-29 CN CN201310457011.8A patent/CN103461909B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87102285A (en) * | 1986-07-16 | 1988-01-27 | 旭电化工业株式会社 | The manufacture method of wrapped and sealed food |
| CN1939149A (en) * | 2005-09-29 | 2007-04-04 | 北京御食园食品有限公司 | Nutritive small sweet potatoes and production thereof |
| CN102228210A (en) * | 2011-03-28 | 2011-11-02 | 北京御食园食品股份有限公司 | Purple sweet potato food and method for preparing same |
Non-Patent Citations (6)
| Title |
|---|
| 低糖甘薯脯的研制;雷激 等;《四川工业学院学报》;19990430;第18卷(第4期);第47-50页 * |
| 净鲜马铃薯丝、丁半成品保鲜实验研究;杨炳南 等;《马铃薯产业与科技扶贫》;20110731;第145-150页 * |
| 护色剂在食品加工中的应用;白小军;《宁夏农林科技》;20081010(第5期);第60-61页 * |
| 杨炳南 等.净鲜马铃薯丝、丁半成品保鲜实验研究.《马铃薯产业与科技扶贫》.2011,第145-150页. |
| 白小军.护色剂在食品加工中的应用.《宁夏农林科技》.2008,(第5期),第60-61页. |
| 雷激 等.低糖甘薯脯的研制.《四川工业学院学报》.1999,第18卷(第4期),第47-50页. |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103461909A (en) | 2013-12-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Bender | A dictionary of food and nutrition | |
| WO2015110075A1 (en) | Food absorbing phytosterol and production method thereof | |
| CN103461909B (en) | Purple sweet potato food and preparing method thereof | |
| Ahiduzzaman et al. | Preserving jackfruit: unlocking year-round availability as industrial ingredient for value-added food products | |
| KR102096252B1 (en) | The method for preparing kimchi by using lotus root | |
| KR101314251B1 (en) | A Method for Preparing of a Marinated Ground Pork Comprising Bamboo Shoots and the Marinated Ground Pork Comprising Bamboo Shoots Prepared by the Method | |
| CN105767099A (en) | Cake with orange flesh and pericarpium citri reticulatae and preparation method thereof | |
| CN109875002B (en) | Low-fat lotus root ball without auxiliary material and preparation method thereof | |
| KR20120055287A (en) | A spice for cure and a art of cooking of duck meat which flesh of the neck using spice for cure | |
| CN108634239B (en) | Seaweed-flavored chili crisp and preparation method thereof | |
| CN111938128A (en) | Bitter bamboo shoot beef paste and preparation process thereof | |
| RU2358486C1 (en) | Production method of preserved food "tongue with sour cream sauce and horse-radish" | |
| KR20160080341A (en) | Manufacturing Method of Black Garlic Kimchi Sauce Hamburg Steak | |
| KR20160080963A (en) | Instant refrigerated mushroom-rice and the manufacturing method thereof | |
| AU2021103383A4 (en) | Preparation method of soft canned taro | |
| KR102057273B1 (en) | Aging and quenching type manufacturing method of pickled prawn using soy sauce and freezing prawn | |
| KR101860123B1 (en) | manufacturing method of snack | |
| CN105192237A (en) | Preparation method of preserved fruit of taros | |
| Silva et al. | EFFECT OF PROCESSING METHOD ON PRODUCTS MADE FROM SWEET POTATO MASH 1 | |
| CN105942370A (en) | Tangerine flesh and dried tangerine peel jam and making method thereof | |
| KR101681803B1 (en) | Method for preparing vegetable fiber powder and method for preparing fat-free snack using same | |
| Ahiduzzaman et al. | Journal of Agriculture and Food Research | |
| CN111838573A (en) | Making method of fried egg dumplings | |
| CN110973463A (en) | Rose porridge and preparation method thereof | |
| US20200260766A1 (en) | Reduced fat and calorie guacamole food product and process for making the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |