CN103947984B - A kind of purple potato film and preparation method thereof - Google Patents
A kind of purple potato film and preparation method thereof Download PDFInfo
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- CN103947984B CN103947984B CN201410190787.2A CN201410190787A CN103947984B CN 103947984 B CN103947984 B CN 103947984B CN 201410190787 A CN201410190787 A CN 201410190787A CN 103947984 B CN103947984 B CN 103947984B
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- radix astragali
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- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 36
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 239000007788 liquid Substances 0.000 claims description 18
- 239000002002 slurry Substances 0.000 claims description 18
- 238000000605 extraction Methods 0.000 claims description 11
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- 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 abstract description 3
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- 238000012858 packaging process Methods 0.000 abstract 1
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 235000015468 Lycium chinense Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 238000010257 thawing Methods 0.000 description 4
- 235000005979 Citrus limon Nutrition 0.000 description 3
- 244000131522 Citrus pyriformis Species 0.000 description 3
- 244000017020 Ipomoea batatas Species 0.000 description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 description 3
- 235000019483 Peanut oil Nutrition 0.000 description 3
- 238000010009 beating Methods 0.000 description 3
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- 230000000050 nutritive effect Effects 0.000 description 3
- 239000000312 peanut oil Substances 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- 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 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
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- 239000003814 drug Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000012020 french fries Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
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- 238000005728 strengthening Methods 0.000 description 2
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- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- -1 Cobastab Chemical compound 0.000 description 1
- 244000241872 Lycium chinense Species 0.000 description 1
- 235000017784 Mespilus germanica Nutrition 0.000 description 1
- 244000182216 Mimusops elengi Species 0.000 description 1
- 235000000560 Mimusops elengi Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000007837 Vangueria infausta Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001453 anthocyanidins Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000007910 chewable tablet Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000001114 myogenic effect Effects 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
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- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
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- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
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- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a kind of purple potato film and preparation method thereof, a kind of purple potato film, comprises the raw material of following weight portion: purple potato 450-550, matrimony vine 50-70, Radix Astragali 80-100, D-sorbite 400-500, malic acid 8-12, citric acid 0.8-1.2, pectin 6-10, CMC-Na0.3-0.7, xanthans 0.8-1.2, guar gum 0.3-0.7.Preparation method is: select materials with clean, cutting, protect look, cook, prepare burden, pull an oar, add gel, froth breaking, die-filling, cure and obtain instant purple potato film with packaging process.Compare with prior art, time of the present invention, contain astragalus polyose, LBP-X isoreactivity composition, have hypoglycemic, hypotensive, reducing blood lipid, anti-oxidant, improve cytotrophy, build up health and improve body immunity, reach prophylactic effect; And not containing sucrose, be sweetener with D-sorbite, have sweet taste gentleness, calorific value low, do not cause blood sugar concentration to raise, can caries prevention characteristic, be a kind of casual health food.
Description
Technical field
The present invention relates to field of food, be specifically related to a kind of purple potato film and preparation method thereof.
Background technology
Purple sweet potato is nutritious, and it contains 18 kinds easily by 8 kinds of vitamins and more than the 10 kind of natural minerals prime element such as phosphorus, iron such as amino acid, vitamin C, Cobastab, vitamin A of human consumption and absorption.Also be rich in selenium element and anthocyanidin simultaneously.Therefore, purple sweetpotato has unique nutritive value and health care.
Along with the raising of living standards of the people, increasing people pursues kind novelty, instant, the healthy food that is of high nutritive value.With purple potato for raw material instant purple French fries (sheet) convenient for production, the mouthfeel that can meet consumer is pursued, and can reach again the object of health diet.At present, French fries (sheet) product is in the majority with fried class, and non-fried potato series products is then relatively less.
Patent (publication number CN102599403A, publication date on 07 25th, 2012) disclose " a kind of purple potato lemon chewable tablets and preparation method thereof " and comprise the full powder of pure purple potato, white sugar powder, high malt sugar, lemon powder, peanut powder, vitamin C, lemon extract, this purple sweet potato food contains higher sugar and divides, and the three high crowds that are not suitable for eat.
Summary of the invention
For solving the problems of the technologies described above, the invention provides a kind of purple potato film, low-sugar low-fat, there is health-care effect, be of high nutritive value.
Present invention also offers a kind of preparation method of purple potato film.
A kind of purple potato film, comprises the raw material of following weight portion:
A preparation method for purple potato film, comprises the following steps:
(1), by purple potato clean, section of peeling, put into after colour protecting liquid soaks 20-40min, clean with water rinse, then cook; Colour protecting liquid formula is 1.0%NaCl, 0.30%Vc and 0.20% citric acid;
(2) ultrasonic extraction method astragalus polyose is adopted, centrifugal Radix Astragali extractive solution after, being pulverized by the Radix Astragali;
(3), matrimony vine adds water, and soaks softening 2h at 80 DEG C;
(4), the D-sorbite of formula ratio, citric acid, malic acid, Radix Astragali extractive solution add water thawing, adds in the purple potato cooked of formula ratio;
(5) matrimony vine that the purple potato, by step (4) obtained and step (3) obtain adds water, and mixing is rear pulls an oar, and obtains purple potato slurry, 20-40 DEG C of heat preservation for standby use; Purple potato and the gross weight of matrimony vine and the weight ratio of water are 1:2-4;
(6), by the pectin of formula ratio, CMC-Na, xanthans and guar gum, prepare gel after heating stirring and dissolving, add while hot in the purple potato slurry that step (5) obtains, stir;
(7) ultrasonic wave is utilized to eliminate bubble.
(8) die-filling;
(9) cure: after slurry cooling, put into baking oven dry;
(10) sterilizing, packaging.
Described in step (2), the extraction conditions of ultrasonic extraction method astragalus polyose is ultrasonic power 60W, time 20min/ time, extraction time 2 times, solid-liquid ratio 1: 12, pH value 9, Extracting temperature 80 DEG C, the centrifugal 15min of gained extract 4000r/min in centrifuge, gets supernatant stand-by.
In step (7), ultrasonic wave froth breaking condition is power 100-140W, temperature 70-85 DEG C, time 10-30min.
In step (9), stoving process adopts syllogic, wherein front-end temperature 35-45 DEG C, time 1.5-2.5h; Stage casing temperature 50-60 DEG C, time 1.5-2.5h; Back segment temperature 60-70 DEG C, time 10-12h.
The sweet and refreshing look of matrimony vine taste is ruddy, is the fruit of dietotherapeutic.Be rich in matrimony vine proteoglycan in Chinese wolfberry fruit, have the effect delayed senility with antifatigue and inhibition cancer cell.The saying of " medlar health preserving " is praised highly by ancient Chinese medicine doctor and dietotherapy scholar.
Radix Astragali taste is sweet, slightly warm in nature, has the functions such as invigorating qi for strengthening superficies, diuresis, pus draining and toxin expelling, myogenic.Its primary efficacy is: " invigorating qi for strengthening superficies, diuresis detoxification, apocenosis, expelling pus and promoting granulation ", is the traditional tonic medicine that the successive dynasties are conventional.Astragalus polyose is one of main component of the Radix Astragali.The main pharmacological of the Radix Astragali is anticancer, reducing blood lipid, anti arteriosclerosis and the effect of adjustment blood sugar.
The present invention compares with prior art, have the following advantages: (1) the present invention with purple potato for primary raw material, not only the nutrient content such as vitamin, mineral matter is abundant for the film of chewing produced, and be rich in soluble dietary fiber, anthocyanin, simultaneously containing astragalus polyose, LBP-X isoreactivity composition, have hypoglycemic, hypotensive, reducing blood lipid, anti-oxidant, improve cytotrophy, build up health and improve body immunity, reach prophylactic effect; (2) the purple potato film of the sugar-free produced of the present invention is not containing sucrose, is sweetener with D-sorbite, have sweet taste gentleness, calorific value low, do not cause blood sugar concentration to raise, can caries prevention characteristic; (3) the present invention's purple potato film aromatic flavour of producing and nutrition is reasonable, health care is given prominence to, carry and instant is a kind of casual health food.
Detailed description of the invention
Embodiment 1
A kind of purple potato film, its component in table 1 below.
A preparation method for purple potato film, specifically comprises the following steps:
(1), by purple potato clean, section of peeling, put into after colour protecting liquid soaks 20min, clean with water rinse, cook after allowing; Colour protecting liquid is filled a prescription: 1.0%NaCl+0.30%Vc+0.20% citric acid+98.5% water;
(2), by the Radix Astragali pulverize rear employing ultrasonic extraction method astragalus polyose, obtain Radix Astragali extractive solution, extraction conditions is ultrasonic power 60W, time 20min/ time, extraction time 2 times, solid-liquid ratio 1: 12, pH value 9, Extracting temperature 80 DEG C.The centrifugal 15min of gained extract 4000r/min in centrifuge, gets supernatant stand-by;
(3), matrimony vine adds water and soak softening 2h, making beating at 80 DEG C;
(4), the D-sorbite of formula ratio, citric acid, malic acid, Radix Astragali extractive solution add water thawing, adds in the purple potato cooked;
(5) wolfberry fruit syrup that the purple potato, by step (4) obtained and step (3) obtain adds water, and mixing is rear pulls an oar, and solid-liquid ratio is 1:2, obtains purple potato slurry, 20 DEG C of heat preservation for standby use;
(6), by the pectin of formula ratio, CMC-Na, xanthans and guar gum, prepare gel after heating stirring and dissolving, add while hot in the purple potato slurry that step (5) obtains, stir;
(7) utilize ultrasonic wave to eliminate bubble, condition is power 120W, temperature 70 C, and time 30min eliminates bubble.
(8) die-filling: first to use releasing agent peanut oil that the surrounding of mould (11.2cm*3.5cm*0.8cm) is soaked one time, slurry is poured in mould;
(9) cure: after slurry cooling, put into baking oven dry, wherein leading portion 35 DEG C, 2.5h, 50 DEG C, stage casing, 2.5h, back segment 60 DEG C, 12h;
(10) cure film through microwave sterilization, adopt lucifuge packaging, packaging can be flexible package or cartridge carton.
Embodiment 2
A kind of purple potato film, its component in table 1 below.
A preparation method for purple potato film, specifically comprises the following steps:
(1), by purple potato clean, section of peeling, put into after colour protecting liquid soaks 20min, clean with water rinse, cook after allowing; Colour protecting liquid is filled a prescription: 1.0%NaCl+0.30%Vc+0.20% citric acid;
(2), by the Radix Astragali pulverize rear employing ultrasonic extraction method astragalus polyose, obtain Radix Astragali extractive solution, extraction conditions is ultrasonic power 60W, time 20min/ time, extraction time 2 times, solid-liquid ratio 1: 12, pH value 9, Extracting temperature 80 DEG C.The centrifugal 15min of gained extract 4000r/min in centrifuge, gets supernatant stand-by;
(3), matrimony vine adds water and soak softening 2h, making beating at 80 DEG C;
(4), the D-sorbite of formula ratio, citric acid, malic acid, Radix Astragali extractive solution add water thawing, adds in the purple potato cooked;
(5) wolfberry fruit syrup that the purple potato, by step (4) obtained and step (3) obtain adds water, and mixing is rear pulls an oar, and solid-liquid ratio is 1:2, obtains purple potato slurry, 30 DEG C of heat preservation for standby use;
(6), by the pectin of formula ratio, CMC-Na, xanthans and guar gum, prepare gel after heating stirring and dissolving, add while hot in the purple potato slurry that step (5) obtains, stir;
(7) utilize ultrasonic wave to eliminate bubble, condition is power 100W, temperature 70 C, and time 10min eliminates bubble.
(8) die-filling: first to use releasing agent peanut oil that the surrounding of mould (11.2cm*3.5cm*0.8cm) is soaked one time, slurry is poured in mould;
(9) cure: after slurry cooling, put into baking oven dry, wherein leading portion 40 DEG C, 2h, 55 DEG C, stage casing, 2.0h, back segment 65 DEG C, 11h;
(10) cure film through microwave sterilization, adopt lucifuge packaging, packaging can be flexible package or cartridge carton.
Embodiment 3
A kind of purple potato film, its component in table 1 below.
A preparation method for purple potato film, specifically comprises the following steps:
(1), by purple potato clean, section of peeling, put into after colour protecting liquid soaks 20min, clean with water rinse, cook after allowing; Colour protecting liquid is filled a prescription: 1.0%NaCl+0.30%Vc+0.20% citric acid;
(2), by the Radix Astragali pulverize rear employing ultrasonic extraction method astragalus polyose, obtain Radix Astragali extractive solution, extraction conditions is ultrasonic power 60W, time 20min/ time, extraction time 2 times, solid-liquid ratio 1: 12, pH value 9, Extracting temperature 80 DEG C.The centrifugal 15min of gained extract 4000r/min in centrifuge, gets supernatant stand-by;
(3), matrimony vine adds water and soak softening 2h, making beating at 80 DEG C;
(4), the D-sorbite of formula ratio, citric acid, malic acid, Radix Astragali extractive solution add water thawing, adds in the purple potato cooked;
(5) wolfberry fruit syrup that the purple potato, by step (4) obtained and step (3) obtain adds water, and mixing is rear pulls an oar, and solid-liquid ratio is 1:4, obtains purple potato slurry, 40 DEG C of heat preservation for standby use;
(6), by the pectin of formula ratio, CMC-Na, xanthans and guar gum, prepare gel after heating stirring and dissolving, add while hot in the purple potato slurry that step (5) obtains, stir;
(7) utilize ultrasonic wave to eliminate bubble, condition is power 140W, temperature 85 DEG C, and time 10min eliminates bubble.
(8) die-filling: first to use releasing agent peanut oil that the surrounding of mould (11.2cm*3.5cm*0.8cm) is soaked one time, slurry is poured in mould;
(9) cure: after slurry cooling, put into baking oven dry, wherein leading portion 45 DEG C, 1.5h, 60 DEG C, stage casing, 1.5h, back segment 70 DEG C, 10h;
(10) cure film through microwave sterilization, adopt lucifuge packaging, packaging can be flexible package or cartridge carton.
Table 1
Claims (4)
1. a preparation method for purple potato film, is characterized in that, described purple potato film comprises the raw material of following weight portion:
Purple potato 450-550
Matrimony vine 50-70
Radix Astragali 80-100
D-sorbite 400-500
Malic acid 8-12
Citric acid 0.8-1.2
Pectin 6-10
CMC-Na 0.3-0.7
Xanthans 0.8-1.2
Guar gum 0.3-0.7;
Described preparation method comprises the following steps:
(1), by purple potato clean, section of peeling, put into after colour protecting liquid soaks 20-40min, clean with water rinse, then cook; Colour protecting liquid formula is the material of following mass percent: 1.0%NaCl, 0.30%Vc and 0.20% citric acid;
(2) ultrasonic extraction method astragalus polyose is adopted, centrifugal Radix Astragali extractive solution after, being pulverized by the Radix Astragali;
(3), matrimony vine adds water, and soaks softening 2h at 80 DEG C;
(4), the Radix Astragali extractive solution that the astragalus extraction of the D-sorbite of formula ratio, citric acid, malic acid and formula ratio obtains add water and dissolve, in the ripe purple potato after the purple potato joining formula ratio cooks;
(5) matrimony vine that the purple potato, by step (4) obtained and step (3) obtain adds water, and mixing is rear pulls an oar, and obtains purple potato slurry, 20-40 DEG C of heat preservation for standby use; Purple potato and the gross weight of matrimony vine and the weight ratio of water are 1:2-4;
(6), by the pectin of formula ratio, CMC-Na, xanthans and guar gum, prepare gel after heating stirring and dissolving, add while hot in the purple potato slurry that step (5) obtains, stir;
(7) ultrasonic wave is utilized to eliminate bubble;
(8) die-filling;
(9) cure: after slurry cooling, put into baking oven dry;
(10) sterilizing, packaging.
2. preparation method according to claim 1, it is characterized in that, described in step (2), the extraction conditions of ultrasonic extraction method astragalus polyose is ultrasonic power 60W, time 20 min/ time, extraction time 2 times, solid-liquid ratio 1: 12 g/ml, pH value 9, Extracting temperature 80 DEG C, the centrifugal 15min of gained extract 4000r/min in centrifuge, gets supernatant stand-by.
3. preparation method according to claim 1, is characterized in that, the condition utilizing ultrasonic wave to eliminate bubble in step (7) is power 100-140W, temperature 70-85 DEG C, time 10-30min.
4. preparation method according to claim 1, is characterized in that, in step (9), stoving process adopts syllogic, wherein front-end temperature 35-45 DEG C, time 1.5-2.5h; Stage casing temperature 50-60 DEG C, time 1.5-2.5h; Back segment temperature 60-70 DEG C, time 10-12h.
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| CN105962305B (en) * | 2016-05-09 | 2018-12-18 | 安徽工程大学 | A kind of purple sweet potato red bean sauce and preparation method thereof |
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| CN102524327A (en) * | 2012-02-19 | 2012-07-04 | 徐静 | Purple potato crisp and production method thereof |
| CN103340362B (en) * | 2013-06-14 | 2015-11-18 | 宁夏天瑞产业集团现代农业有限公司 | A kind of crisp of fruits and vegetables compound and preparation method thereof |
| CN103404783A (en) * | 2013-07-05 | 2013-11-27 | 柳培健 | Processing method of purple sweet potato anti-cancer health-care steamed sponge cake |
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