CN105011056A - Highland barley wine fragrant oat sweet potato fruit and preparation method thereof - Google Patents
Highland barley wine fragrant oat sweet potato fruit and preparation method thereof Download PDFInfo
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- CN105011056A CN105011056A CN201510336124.1A CN201510336124A CN105011056A CN 105011056 A CN105011056 A CN 105011056A CN 201510336124 A CN201510336124 A CN 201510336124A CN 105011056 A CN105011056 A CN 105011056A
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- 241000195947 Lycopodium Species 0.000 claims description 6
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- 102000004169 proteins and genes Human genes 0.000 abstract description 5
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- 229920002488 Hemicellulose Polymers 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
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- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum 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
- 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
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- 210000003734 kidney Anatomy 0.000 description 1
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Classifications
-
- 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
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses a highland barley wine fragrant oat sweet potato fruit which is prepared from the following raw materials in parts by weight: sweet potatoes 350-355 parts, lotus root starch 100-105 parts, pine nuts 30-35 parts, oats 60-65 parts, highland barley wine 15-18 parts, lily flowers 15-17 parts, shredded jellyfish 18-20 parts, toona sinensis sprouts 20-23 parts, blackberry juice 50-55 parts, freeze-dried royal jelly powder 35-38 parts, abelmoschus esculentus 2.5-2.7 parts, radix puerariae 3-3.4 parts, prunella vulgaris 2.6-2.9 parts, and an appropriate amount of oil and water. The sweet potato fruit has an oat fragrant bouquet, and is fragrant and mellow in mouthfeel and is distinctive in consumption flavor. The refined flour of the sweet potato flour is extracted from the processing raw materials and the sweet potato fruit product quality is improved. The highland barley wine fragrant oat sweet potato fruit is rich in nutrients, contains fats, proteins, vitamins, amino acids, minerals, fibers and other nutrients which are necessary for human bodies, is good for body in a long-term consumption, and has efficacies of clearing heat and improving eyesight.
Description
Technical field
The present invention relates to sweet potato processed food and technology field thereof, mainly a kind of highland barley aroma oat sweet potato fruit and preparation method thereof.
Background technology
Ipomoea batatas, be commonly called as sweet potato, moisture containing 60%-80% in Ipomoea batatas block root, the starch of 10%-30%, the sugar of about 5% and a small amount of protein, grease, cellulose, hemicellulose, pectin, ash grade, if be converted into 0.5Kg grain with 2.5Kg fresh sweet potatoes to calculate, its nutritional labeling in addition to fats, protein, carbohydrate equal size are all high than rice, flour, and protein composition is more reasonable in Ipomoea batatas, essential amino acids content is high, and the lysine content in Ipomoea batatas particularly comparing shortage in Cereals based food is higher.In addition contain abundant vitamin (carrotene, vitamin A, B, C, E) in Ipomoea batatas, its starch is also easy to be absorbed by the body.Ipomoea batatas is not only healthy food, the good medicine still got rid of illness.Compendium of Material Medica is recorded, effect that Ipomoea batatas has " qi-restoratives is weary, beneficial strength, strengthening the spleen and stomach, strong kidney yin "." Ipomoea batatas is steamed, cuts, shines, receives, and uses grain as, is called potato grain, makes the few disease of people's longevity." supplementary Amplifications of the Compendium of Materia Medica says, the bowl spares of Ipomoea batatas energy and blood, warm stomach, fertile the five internal organs.
Sweet potato sweet potato powder after crushed can be processed into sweet potato fruit, bean vermicelli, vermicelli etc., also cold and dressed with saucely can make dessert and eat, also can make soup dish.It is directly pulverize after being dried by sweet potato that prior art makes sweet potato powder, the sweet potato powder obtained like this is more containing slag, and sweet potato pulverize after sweet potato powder in containing oil-bound distemper, oil-bound distemper refers to after starch sedimentation can not the powder slurry of solid, fine powder can not be extracted, dry rear one-tenth light black, there is no practical value, thus the food after the sweet potato powder processing containing oil-bound distemper is difficult to eat, selling also can valency be low because matter time, thus need to extract fine powder in sweet potato powder, in order to remove oil-bound distemper, conveniently be processed into various sweet potato food, improve the quality of sweet potato food, wide space has been opened up in processing for sweet potato product.
In addition on market existing sweet potato fruit process raw material more single, be mostly to adopt separately sweet potato powder directly to process, contained nutrition is also the nutritional labeling of sweet potato powder, nutrient is few, thus have impact on the overall nutritive value of sweet potato fruit, taste is also single, does not improve sense of food.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides a kind of highland barley aroma oat sweet potato fruit and preparation method thereof.
The present invention is achieved by the following technical solutions:
A highland barley aroma oat sweet potato fruit, is characterized in that, be made up of the raw material of following weight portion:
Sweet potato 350-355, Rhizoma Nelumbinis starch 100-105, pine nut 30-35, oat 60-65, barley wine 15-18, lily 15-17, jellyfish wire 18-20, Chinese toon bud 20-23, blackberry, blueberry juice 50-55, royal jelly freeze-dried powder 35-38, okra 2.5-2.7, root of kudzu vine 3-3.4, selfheal 2.6-2.9, oil and water are appropriate.
The preparation method of described a kind of highland barley aroma oat sweet potato fruit, is characterized in that, comprise following step:
(1) pulverize after being cleaned by the sweet potato chosen, then carry out first time with the sweet potato that nylon cloth or gauze parcel are pulverized and filter, during filtration, temperature remains on 25 DEG C-28 DEG C; Then be mixed with the solution of 0.5% with salt, poured into by the solution of configuration in the sweet potato powder agglomates filtering for the first time and obtain, until submergence sweet potato powder agglomates, leave standstill and carry out second time filtration after 6-8 minute, during filtration, temperature is at about 24 DEG C.Then use agitator, in agitator, first pour the water of 1/5 into, the stirring rod of restarting in agitator stirs, sweet potato powder agglomates after filtration is dropped in agitator simultaneously, add water while add sweet potato powder powder agglomates limit, when the powder water mixed liquid in agitator installs to 4/5 of agitator, stop stirring, precipitated through tens hours; Finally the water in agitator is pumped, after digging the sweet potato slag totally, the sweet potato fine powder of centre is dug out and dries;
(2) okra, the root of kudzu vine, selfheal are mixed, add 8-9 soak by water 18-23 minute doubly, cross leaching Chinese medicine extract;
(3) pine nut is admixed lily dry stir-fry in dry pot together, take out pine nut after frying perfume (or spice), be ground into lycopodium powder; Jellyfish wire is added water after boiling simultaneously and pull out, and dry, then grinds, then powder and lycopodium powder are mixed;
(4) mix with blackberry, blueberry juice after Chinese toon bud being squeezed into juice, heating is boiled to 55 DEG C-60 DEG C, then stops heating, is cooled by the solution that gained mixes, admixes in barley wine, stir evenly rear set aside for use after cooling;
(5) heat brewing after royal jelly freeze-dried powder being added 5-6 times of boiling water, after boiling, gained solution is remained on about 65 DEG C;
(6) oatmeal is worn into after being baked in baking box by oat, then oatmeal and Rhizoma Nelumbinis starch, the sweet potato fine powder of step 1 gained and the powder of step 3 gained are mixed, admix the Chinese medicine extract of step 2 and the last barley wine of step 4 again, admix the solution of step 5 gained simultaneously, add appropriate warm water again and stir furnishing cement paste, then be kneaded into pellet, then will enter in the oil of seventy percent heat under a ball, pull out after fried ripe.
In the present invention, the quality of sweet potato determines the key of the quality of fine powder, sweet potato can not rot, it is few that bad sweet potato goes out fine powder, oil-bound distemper is many, oil-bound distemper refers to after starch sedimentation can not the powder slurry of solid, and it can not extract fine powder, dries rear one-tenth light black, do not have practical value, the food after the sweet potato powder processing thus containing oil-bound distemper is difficult to eat.
In step 1 of the present invention, the sweet potato nylon cloth pulverized or gauze are carried out first time to filter, during filtration, temperature remains on 25 DEG C-28 DEG C, and temperature should be prevented during filtration too high, and temperature is too high, and sweet potato starch is fermented into and occurs oil-bound distemper; Then be mixed with the solution of 0.5% with salt, poured into by the solution of configuration in the sweet potato powder agglomates filtering for the first time and obtain, until submergence, operation can play color-protecting function to sweet potato powder agglomates like this.After during step 1 operates, sweet potato powder stirs precipitation in agitator, the sweet potato fine powder of required extraction is in centre, and surface is sweet potato slag, and orlop is body refuse.
The root of kudzu vine, taste is sweet, pungent, cool in nature.Attach to the lung and stomach meridians.Energy relieving muscles to expel heat, promoting eruption, promotes the production of body fluid to quench thirst.
Selfheal, pungent, bitter, cold.Return liver, gallbladder channel.There is clearing heat-fire, improving eyesight, effect of mass dissipating and swelling eliminating.
Advantage of the present invention:
Sweet potato fruit of the present invention has oat aroma, and mouthfeel is aromatic, eats and has a distinctive flavour; Process raw material the fine powder extracted in sweet potato powder, improve the product quality of sweet potato fruit, be rich in abundant nutrition, there is the nutrients such as the necessary fat of human body, protein, vitamin, amino acid, mineral matter, cellulose, long-term edible to healthy, there is effect of removing heat to brighten vision.
Detailed description of the invention
A highland barley aroma oat sweet potato fruit, be made up of the raw material of following weight portion:
Sweet potato 350-355, Rhizoma Nelumbinis starch 100-105, pine nut 30-35, oat 60-65, barley wine 15-18, lily 15-17, jellyfish wire 18-20, Chinese toon bud 20-23, blackberry, blueberry juice 50-55, royal jelly freeze-dried powder 35-38, okra 2.5-2.7, root of kudzu vine 3-3.4, selfheal 2.6-2.9, oil and water are appropriate.
A preparation method for highland barley aroma oat sweet potato fruit, comprises following step:
(1) pulverize after being cleaned by the sweet potato chosen, then carry out first time with the sweet potato that nylon cloth or gauze parcel are pulverized and filter, during filtration, temperature remains on 25 DEG C-28 DEG C; Then be mixed with the solution of 0.5% with salt, poured into by the solution of configuration in the sweet potato powder agglomates filtering for the first time and obtain, until submergence sweet potato powder agglomates, leave standstill and carry out second time filtration after 6-8 minute, during filtration, temperature is at about 24 DEG C.Then use agitator, in agitator, first pour the water of 1/5 into, the stirring rod of restarting in agitator stirs, sweet potato powder agglomates after filtration is dropped in agitator simultaneously, add water while add sweet potato powder powder agglomates limit, when the powder water mixed liquid in agitator installs to 4/5 of agitator, stop stirring, precipitated through tens hours; Finally the water in agitator is pumped, after digging the sweet potato slag totally, the sweet potato fine powder of centre is dug out and dries;
(2) okra, the root of kudzu vine, selfheal are mixed, add 8-9 soak by water 18-23 minute doubly, cross leaching Chinese medicine extract;
(3) pine nut is admixed lily dry stir-fry in dry pot together, take out pine nut after frying perfume (or spice), be ground into lycopodium powder; Jellyfish wire is added water after boiling simultaneously and pull out, and dry, then grinds, then powder and lycopodium powder are mixed;
(4) mix with blackberry, blueberry juice after Chinese toon bud being squeezed into juice, heating is boiled to 55 DEG C-60 DEG C, then stops heating, is cooled by the solution that gained mixes, admixes in barley wine, stir evenly rear set aside for use after cooling;
(5) heat brewing after royal jelly freeze-dried powder being added 5-6 times of boiling water, after boiling, gained solution is remained on about 65 DEG C;
(6) oatmeal is worn into after being baked in baking box by oat, then oatmeal and Rhizoma Nelumbinis starch, the sweet potato fine powder of step 1 gained and the powder of step 3 gained are mixed, admix the Chinese medicine extract of step 2 and the last barley wine of step 4 again, admix the solution of step 5 gained simultaneously, add appropriate warm water again and stir furnishing cement paste, then be kneaded into pellet, then will enter in the oil of seventy percent heat under a ball, pull out after fried ripe.
Claims (2)
1. a highland barley aroma oat sweet potato fruit, is characterized in that, be made up of the raw material of following weight portion:
Sweet potato 350-355, Rhizoma Nelumbinis starch 100-105, pine nut 30-35, oat 60-65, barley wine 15-18, lily 15-17, jellyfish wire 18-20, Chinese toon bud 20-23, blackberry, blueberry juice 50-55, royal jelly freeze-dried powder 35-38, okra 2.5-2.7, root of kudzu vine 3-3.4, selfheal 2.6-2.9, oil and water are appropriate.
2. the preparation method of a kind of highland barley aroma oat sweet potato fruit according to claim 1, is characterized in that, comprise following step:
(1) pulverize after being cleaned by the sweet potato chosen, then carry out first time with the sweet potato that nylon cloth or gauze parcel are pulverized and filter, during filtration, temperature remains on 25 DEG C-28 DEG C; Then be mixed with the solution of 0.5% with salt, poured into by the solution of configuration in the sweet potato powder agglomates filtering for the first time and obtain, until submergence sweet potato powder agglomates, leave standstill and carry out second time filtration after 6-8 minute, during filtration, temperature is at about 24 DEG C;
Then use agitator, in agitator, first pour the water of 1/5 into, the stirring rod of restarting in agitator stirs, sweet potato powder agglomates after filtration is dropped in agitator simultaneously, add water while add sweet potato powder powder agglomates limit, when the powder water mixed liquid in agitator installs to 4/5 of agitator, stop stirring, precipitated through tens hours; Finally the water in agitator is pumped, after digging the sweet potato slag totally, the sweet potato fine powder of centre is dug out and dries;
(2) okra, the root of kudzu vine, selfheal are mixed, add 8-9 soak by water 18-23 minute doubly, cross leaching Chinese medicine extract;
(3) pine nut is admixed lily dry stir-fry in dry pot together, take out pine nut after frying perfume (or spice), be ground into lycopodium powder; Jellyfish wire is added water after boiling simultaneously and pull out, and dry, then grinds, then powder and lycopodium powder are mixed;
(4) mix with blackberry, blueberry juice after Chinese toon bud being squeezed into juice, heating is boiled to 55 DEG C-60 DEG C, then stops heating, is cooled by the solution that gained mixes, admixes in barley wine, stir evenly rear set aside for use after cooling;
(5) heat brewing after royal jelly freeze-dried powder being added 5-6 times of boiling water, after boiling, gained solution is remained on about 65 DEG C;
(6) oatmeal is worn into after being baked in baking box by oat, then oatmeal and Rhizoma Nelumbinis starch, the sweet potato fine powder of step 1 gained and the powder of step 3 gained are mixed, admix the Chinese medicine extract of step 2 and the last barley wine of step 4 again, admix the solution of step 5 gained simultaneously, add appropriate warm water again and stir furnishing cement paste, then be kneaded into pellet, then will enter in the oil of seventy percent heat under a ball, pull out after fried ripe.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510336124.1A CN105011056A (en) | 2015-06-17 | 2015-06-17 | Highland barley wine fragrant oat sweet potato fruit and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510336124.1A CN105011056A (en) | 2015-06-17 | 2015-06-17 | Highland barley wine fragrant oat sweet potato fruit and preparation method thereof |
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| CN201510336124.1A Pending CN105011056A (en) | 2015-06-17 | 2015-06-17 | Highland barley wine fragrant oat sweet potato fruit and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740879A (en) * | 2018-04-16 | 2018-11-06 | 安徽栋泰农业科技发展有限公司 | A kind of quick-freezing frying sweet potato preparation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932108A (en) * | 2014-04-08 | 2014-07-23 | 安徽红云食品有限公司 | Sweet potato fruit wrapped by fruit jam and preparation method thereof |
| CN103932105A (en) * | 2014-04-08 | 2014-07-23 | 安徽红云食品有限公司 | Crisp sweet potato fruit and preparation method thereof |
| CN103947964A (en) * | 2014-04-08 | 2014-07-30 | 安徽红云食品有限公司 | Minced orange flesh-sweet potato fruit and preparation method thereof |
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2015
- 2015-06-17 CN CN201510336124.1A patent/CN105011056A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932108A (en) * | 2014-04-08 | 2014-07-23 | 安徽红云食品有限公司 | Sweet potato fruit wrapped by fruit jam and preparation method thereof |
| CN103932105A (en) * | 2014-04-08 | 2014-07-23 | 安徽红云食品有限公司 | Crisp sweet potato fruit and preparation method thereof |
| CN103947964A (en) * | 2014-04-08 | 2014-07-30 | 安徽红云食品有限公司 | Minced orange flesh-sweet potato fruit and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740879A (en) * | 2018-04-16 | 2018-11-06 | 安徽栋泰农业科技发展有限公司 | A kind of quick-freezing frying sweet potato preparation method |
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