CN112493437B - Wine-filled sweet potato balls and preparation method thereof - Google Patents
Wine-filled sweet potato balls and preparation method thereof Download PDFInfo
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- CN112493437B CN112493437B CN202011600243.0A CN202011600243A CN112493437B CN 112493437 B CN112493437 B CN 112493437B CN 202011600243 A CN202011600243 A CN 202011600243A CN 112493437 B CN112493437 B CN 112493437B
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Classifications
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- 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
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
-
- 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
- A23L29/015—Inorganic compounds
-
- 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
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a wine-filled sweet potato pill and a preparation method thereof, and the wine-filled sweet potato pill comprises a wine core and sweet potato wrappers wrapped outside the wine core, wherein the sweet potato wrappers are prepared from the following raw materials in parts by weight: 30-50 parts of sweet potato paste, 67-132 parts of sweet potato premixed flour, 5-15 parts of shortening and 5-20 parts of water; the wine core is prepared from the following raw materials in parts by weight: 10 to 30 portions of white sugar, 5 to 10 portions of water and 2 to 8 portions of wine. The sweet potato ball with wine core has good freezing resistance and aging resistance, crisp outer skin after frying, soft and glutinous inner part and certain Q-property taste. The sweet potato is combined with the wine, so that the taste of the sweet potato balls is enriched, and a new idea is provided for the development of deep-processed foods of the sweet potatoes. The wine core is processed into a ball shape, the dough formed by mixing the wine core with sweet potato paste and premixed flour is easier to be molded by filling, and the wine core is not easy to scatter and flow out in the frying process.
Description
Technical Field
The invention belongs to the technical field of quick-frozen dessert foods, and particularly relates to a wine-filled sweet potato ball and a preparation method thereof.
Background
Sweet potato, also known as sweet potato, is an annual or perennial sprawl plant of the family Convolvulaceae. The sweet potato is rich in starch, can be widely used in industries such as textile, paper making, medicine and the like, also contains various components such as protein, vitamin B1, vitamin B, vitamin C, calcium, phosphorus, iron, carotene, niacin, crude fiber and the like, has the effects of regulating the middle warmer, promoting urination and strengthening the spleen, and has the intestine smoothing effect, so that the fat absorption can be reduced, the satiety is increased, and the weight losing and weight losing purposes are achieved.
Sweet potatoes are rich in nutrition, and are used as staple food in parts of Africa and Asia countries or are matched with other agricultural and sideline products to be processed into feed, starch in the sweet potatoes is extracted, and the sweet potatoes can also be made into food industries such as vermicelli, cakes and jam, or dextrin, fructose, glucose and the like by utilizing starch hydrolysis. However, deep-processed foods taking sweet potatoes as main materials are very rare in the market.
In the prior art, an invention patent with application publication number CN104921018A discloses a rose sweet potato pill which is mainly prepared from the following raw materials in parts by weight: 400-800 parts of sweet potato, 80-120 parts of glutinous rice flour, 60-100 parts of fine granulated sugar, 20-40 parts of sweet potato powder and 50-120 parts of rose; cooking sweet potato, stirring with sweet potato powder to obtain sweet potato paste, adding Oryza Glutinosa powder and granulated sugar, mixing, making into pill, and filling with rose sauce as stuffing. The rose sweet potato pill mainly focuses on the preparation and the efficacy of the rose sauce, and has less deep processing on sweet potatoes.
Disclosure of Invention
The first purpose of the invention is to provide the sweet potato ball with the wine core, which has good freezing resistance and aging resistance, crisp outer skin after frying, soft and glutinous inner part and certain Q-property taste.
The second purpose of the invention is to provide a method for preparing the sweet potato balls with the wine cores.
In order to realize the purpose, the invention adopts the technical scheme that:
the sweet potato pills comprise a wine core and sweet potato wrappers wrapped outside the wine core, wherein the sweet potato wrappers are prepared from the following raw materials in parts by weight: 30-50 parts of sweet potato mud, 67-132 parts of sweet potato premixed flour, 5-15 parts of shortening and 5-20 parts of water; the wine core is prepared from the following raw materials in parts by weight: 10 to 30 parts of white sugar, 5 to 10 parts of water and 2 to 8 parts of wine.
Further, the sweet potato premixed flour comprises the following components in parts by weight: 30-45 parts of glutinous rice flour, 10-25 parts of cassava hydroxypropyl starch, 5-10 parts of cassava hydroxypropyl distarch phosphate, 5-10 parts of cassava pregelatinized starch, 5-15 parts of flour, 5-10 parts of milk powder, 3-8 parts of white granulated sugar, 3-8 parts of glucose and 0.2-1.0 part of compound leavening agent.
Further, the wine is one or more of distilled wine, brewed wine and prepared wine. The brewed wine includes but is not limited to wine. The white spirit includes but is not limited to distilled spirit.
Further, the compound leavening agent comprises the following components in percentage by mass: 39% of sodium bicarbonate, 35% of disodium dihydrogen pyrophosphate, 4% of calcium carbonate, 2% of sodium tripolyphosphate, 1% of tricalcium phosphate and 19% of edible corn starch.
The preparation method of the wine-filled sweet potato ball comprises the following steps:
1) Preparing the wine core: mixing white sugar and water, decocting to obtain syrup, adding edible alcohol or wine, injecting into a mold, sieving with a layer of starch, and oven drying to obtain wine core;
2) Preparing sweet potato wrappers: taking sweet potato according to the formula amount, steaming and stirring the sweet potato into sweet potato paste, adding sweet potato premixed flour, shortening and water according to the formula amount, and kneading into dough;
3) Wrapping the core: cutting the dough into multiple parts, and wrapping the wine core into the dough.
Further, the starch in the step 1) is corn starch.
Further, after the wine is baked in the step 1), turning the tray and brushing the starch adhered to the tray with a soft brush to obtain the wine core.
Further, the time for baking in the step 1) is 6-7 h.
Further, after the dough is wrapped with the wine cores in the step 3), the dough is wrapped with bread crumbs.
Further, the sweet potato steaming is water-resisting steaming for 40-50 min.
The invention has the beneficial effects that:
the sweet potato ball with the wine core combines sweet potatoes and wine, enriches the taste of the sweet potato ball and provides a new idea for the development of deep-processed foods of sweet potatoes.
The sweet potato ball with the wine core is processed into a ball shape, the ball is easier to be molded by filling with the dough formed by mixing sweet potato paste and premixed flour, and the ball is difficult to scatter and flow out in the frying process.
The sweet potato ball with the wine core has the advantages that the formula operation of the sweet potato premixed powder is convenient, the binding force is strong, the sweet potato premixed powder is easy to disperse and form, the prepared sweet potato ball is good in freezing resistance and ageing resistance, the outer skin of the fried sweet potato ball is crisp, the inner part of the fried sweet potato ball is soft and glutinous, and the sweet potato ball has a certain Q-property taste.
The preparation method of the sweet potato ball with the wine core is simple and reasonable in process, the processed product does not need to be unfrozen, and the sweet potato ball with crisp outer skin, glutinous property and alcohol taste can be obtained by direct frying, so that the sweet potato ball is a novel taste snack food.
Detailed Description
The following will further describe the present invention in conjunction with examples.
Example 1
The sweet potato ball with the wine core comprises a wine core and sweet potato wrappers wrapped outside the wine core, wherein the sweet potato wrappers are prepared from the following raw materials: 35kg of sweet potato paste, 104.8kg of sweet potato premixed flour, 12kg of shortening and 10kg of water. The sweet potato premixed flour comprises the following components: 40kg of glutinous rice flour, 20kg of cassava hydroxypropyl starch, 10kg of cassava hydroxypropyl distarch phosphate, 5kg of cassava pregelatinized starch, 12kg of flour, 8kg of milk powder, 3kg of white granulated sugar, 6kg of glucose and 0.8 kg of compound leavening agent. The wine core is prepared from the following raw materials: 25kg of white sugar, 8kg of water and 5kg of white spirit. The compound leavening agent comprises the following components in percentage by mass: 39% of sodium bicarbonate, 35% of disodium dihydrogen pyrophosphate, 4% of calcium carbonate, 2% of sodium tripolyphosphate, 1% of tricalcium phosphate and 19% of edible corn starch.
The preparation method of the sweet potato ball with the wine core comprises the following steps:
1) Preparing a wine core: mixing white sugar and water according to the formula amount, decocting into syrup, adding white wine according to the formula amount, injecting into a groove of a powder mold, sieving a layer of corn starch on the surface to cover the corn starch, drying for 6 hours in a drying room, turning a plate after the corn starch is dried, brushing the adhered corn starch with a soft brush, and making into the wine core.
2) Preparing sweet potato wrappers: selecting fresh sweet potato without diseases and insect pests, dredging, cleaning, peeling, cutting into 3cm slices, soaking, boiling with strong fire and water-proof steam for 50min, cooling to room temperature, mincing with meat mincer, adding formula amount of sweet potato premixed powder, shortening and water, and making into dough.
3) Wrapping the core: dividing the dough into 15g each, wrapping the wine core in the wrapping group, wrapping the outer layer with uniform bread crumbs, placing in a plate, packaging, and freezing at-18 deg.C for storage.
Example 2
The sweet potato ball with the wine core comprises a wine core and sweet potato wrappers wrapped outside the wine core, wherein the sweet potato wrappers are prepared from the following raw materials: 40kg of sweet potato paste, 98.8kg of sweet potato premixed powder, 12kg of shortening and 6kg of water. The sweet potato premixed flour comprises the following components: 35kg of glutinous rice flour, 15kg of cassava hydroxypropyl starch, 10kg of cassava hydroxypropyl distarch phosphate, 5kg of cassava pregelatinized starch, 15kg of flour, 8kg of milk powder, 5kg of white granulated sugar, 5kg of glucose and 0.8 kg of compound leavening agent. The wine core is prepared from the following raw materials: 20kg of white sugar, 6kg of water and 5kg of wine. The compound leavening agent comprises the following components in percentage by mass: 39% of sodium bicarbonate, 35% of disodium dihydrogen pyrophosphate, 4% of calcium carbonate, 2% of sodium tripolyphosphate, 1% of tricalcium phosphate and 19% of edible corn starch.
The method for making the sweet potato ball with the wine core comprises the following steps:
1) Preparing a wine core: mixing white sugar and water according to the formula amount, decocting into syrup, adding grape wine according to the formula amount, injecting into a groove of a powder mold, sieving a layer of corn starch on the surface to cover, drying for 7 hours in a drying room, turning a plate after the drying, brushing the adhered corn starch with a soft brush, and preparing the wine core.
2) Preparing sweet potato wrappers: selecting fresh sweet potato without diseases and insect pests, dredging, cleaning, peeling, cutting into 4cm slices, soaking, decocting with strong fire in water-proof steam for 50min, cooling to room temperature, mincing with meat mincer, adding formula amount of sweet potato premixed powder, shortening, and water, and making into dough.
3) Wrapping the core: dividing the dough into 12g each, wrapping the wine core in the wrapping dough, wrapping the outer layer with uniform bread crumbs, placing in a plate, packaging, and freezing at-18 deg.C for storage.
Example 3
The sweet potato ball with the wine core comprises a wine core and sweet potato wrappers wrapped outside the wine core, wherein the sweet potato wrappers are prepared from the following raw materials: 40kg of sweet potato paste, 104.6kg of sweet potato premixed flour, 12kg of shortening and 6.5kg of water. The sweet potato premixed flour comprises the following components: 40kg of glutinous rice flour, 15kg of cassava hydroxypropyl starch, 8kg of cassava hydroxypropyl distarch phosphate, 8kg of cassava pregelatinized starch, 12kg of flour, 8kg of milk powder, 5kg of white granulated sugar, 8kg of glucose and 0.6 kg of compound leavening agent. The wine core is prepared from the following raw materials: 30kg of white sugar, 10kg of water and 2kg of white spirit. The compound leavening agent comprises the following components in percentage by mass: 39% of sodium bicarbonate, 35% of disodium dihydrogen pyrophosphate, 4% of calcium carbonate, 2% of sodium tripolyphosphate, 1% of tricalcium phosphate and 19% of edible corn starch.
The preparation method of the sweet potato ball with the wine core comprises the following steps:
1) Preparing the wine core: mixing white sugar and water according to a formula amount, decocting into syrup, adding white wine according to the formula amount, injecting into a powder mold groove, after injection, screening a layer of corn starch on the surface to cover, sending to a drying room for drying for 6 hours, turning over a pan after drying, brushing off the adhered corn starch with a soft brush, and preparing into the wine core.
2) Preparing sweet potato wrappers: selecting fresh sweet potato without diseases and insect pests, dredging, cleaning, peeling, cutting into 4cm slices, soaking, steaming with strong fire for 40min, cooling to room temperature, mincing with meat mincer, adding formula amount of premixed flour, shortening and water, and making into dough.
3) Wrapping cores: dividing the dough into 15g each, wrapping the wine core in the wrapping group, wrapping the outer layer with uniform bread crumbs, placing in a plate, packaging, and freezing at-18 deg.C for storage.
Example 4
The sweet potato ball with the wine core comprises a wine core and sweet potato wrappers wrapped outside the wine core, wherein the sweet potato wrappers are prepared from the following raw materials: 50kg of sweet potato paste, 104.6kg of sweet potato premixed flour, 5kg of shortening and 5.6kg of water. The sweet potato premixed flour comprises the following components: 45 kg of glutinous rice flour, 25kg of cassava hydroxypropyl starch, 5kg of cassava hydroxypropyl distarch phosphate, 10kg of cassava pregelatinized starch, 15kg of flour, 5kg of milk powder, 3kg of white granulated sugar, 5kg of glucose and 0.6 kg of compound leavening agent. The wine core is prepared from the following raw materials: 10kg of white sugar, 5kg of water and 8kg of rice wine. The compound leavening agent comprises the following components in percentage by mass: 39% of sodium bicarbonate, 35% of disodium dihydrogen pyrophosphate, 4% of calcium carbonate, 2% of sodium tripolyphosphate, 1% of tricalcium phosphate and 19% of edible corn starch.
The method for making the sweet potato ball with the wine core comprises the following steps:
1) Preparing a wine core: mixing white sugar and water, decocting to obtain syrup, adding rice wine, pouring into the groove of powder mold, sieving to cover with corn starch, oven drying for 6 hr, turning over, and brushing with soft brush to remove corn starch.
2) Preparing sweet potato wrappers: selecting fresh sweet potato without diseases and insect pests, dredging, cleaning, peeling, cutting into 3cm slices, soaking, steaming with strong fire for 40min, cooling to room temperature, mincing with meat mincer, adding formula amount of premixed flour, shortening and water, and making into dough.
3) Wrapping cores: dividing the dough into 15g each, wrapping the wine core in the wrapping group, wrapping the outer layer with uniform bread crumbs, placing in a plate, packaging, and freezing at-18 deg.C for storage.
Example 5
The sweet potato ball with the wine core comprises a wine core and sweet potato wrappers wrapped outside the wine core, wherein the sweet potato wrappers are prepared from the following raw materials: 30kg of sweet potato paste, 104.6kg of sweet potato premixed flour, 15kg of shortening and 10kg of water. The sweet potato premixed flour comprises the following components: 30kg of glutinous rice flour, 10kg of cassava hydroxypropyl starch, 10kg of cassava hydroxypropyl distarch phosphate, 5kg of cassava pregelatinized starch, 5kg of flour, 10kg of milk powder, 8kg of white granulated sugar, 3kg of glucose and 0.6 kg of compound leavening agent. The wine core is prepared from the following raw materials: 25kg of white sugar, 10kg of water and 5kg of rice wine. The compound leavening agent comprises the following components in percentage by mass: 39% of sodium bicarbonate, 35% of disodium dihydrogen pyrophosphate, 4% of calcium carbonate, 2% of sodium tripolyphosphate, 1% of tricalcium phosphate and 19% of edible corn starch.
The method for making the sweet potato ball with the wine core comprises the following steps:
1) Preparing the wine core: mixing white sugar and water, decocting to obtain syrup, adding rice wine, pouring into the groove of powder mold, sieving to cover with corn starch, oven drying for 6 hr, turning over, and brushing with soft brush to remove corn starch.
2) Preparing sweet potato wrappers: selecting fresh sweet potato without diseases and insect pests, dredging, cleaning, peeling, cutting into 4cm slices, soaking, decocting with strong fire in water-proof steam for 40min, cooling to room temperature, mincing with meat mincer, adding formula amount of sweet potato premixed powder, shortening and water, and making into dough.
3) Wrapping cores: dividing the dough into 15g each, wrapping the wine core in the wrapping group, wrapping the outer layer with uniform bread crumbs, placing in a plate, packaging, and freezing at-18 deg.C for storage.
After the sweet potato balls with the wine cores in the embodiments 1, 2, 3, 4 and 5 are frozen and stored for 24 hours, the sweet potato balls are fried for 5 to 7 minutes at the oil temperature of between 150 and 170 ℃, and the sweet potato balls are attractive in appearance, crisp in surface, soft and glutinous in the interior, Q-shaped, have strong wine flavor and are suitable for the public to eat.
Comparative example 1
In step 2): the cassava hydroxypropyl starch, the cassava hydroxypropyl distarch phosphate and the cassava pregelatinized starch are omitted and replaced by glutinous rice flour, namely 75kg of glutinous rice flour, 12kg of flour, 8kg of milk powder, 3kg of white granulated sugar, 6kg of glucose, 0.8 kg of compound leavening agent, 12kg of shortening and 8kg of water are added to be kneaded into dough. The rest is the same as in example 1.
Comparative example 2
In the step 2): the cassava hydroxypropyl starch, the cassava hydroxypropyl distarch phosphate and the cassava pregelatinized starch are omitted and replaced by flour, namely 40kg of glutinous rice flour, 47 kg of flour, 8kg of milk powder, 3kg of white granulated sugar, 6kg of glucose, 0.8 kg of compound leavening agent, 12kg of shortening and 12.5kg of water are added to be kneaded into dough. The rest is the same as in example 1.
When dough is kneaded, the dough in the comparative example 1 is found to have small water absorption, soft, difficult to wrap the wine core, poor shape retention after being frozen and stored for 24 hours and fried for 5-7 min at the oil temperature of 150-170 ℃, and crisp mouthfeel without Q property. Comparative example 2 in which dough elasticity is large, the dough is not easy to be cut, the dough is stored for 24 hours in a freezing way, after the dough is fried for 5-7 minutes at the oil temperature of 150-170 ℃, the mouth feel is hard, the crispness is slightly poor, and the mouth feel is inferior to that of example 1, which shows that the sweet potato ball premixed flour has strong binding power, and endows the sweet potato ball with crisp outer skin and soft glutinous inside mouth feel, and meanwhile, the sweet potato ball has good freezing resistance during the freezing storage.
The water uptake of the ready-mix was determined by the softness and hardness of the dough with the same water addition. Freezing resistance: and (3) freezing the prepared sweet potato pills in a refrigerator at the temperature of-18 ℃ for 16-20 h, taking out the sweet potato pills, thawing the sweet potato pills at room temperature, and observing the surface bleeding condition. The mouthfeel is tasted by 5 professionals by adopting a sensory evaluation method, and the judgment is obtained, and the result is shown in table 1.
Table 1 comparison of the properties of the sweet potato pellets with the wine in example 1 and comparative examples 1 and 2
| Water absorption capacity of premixed flour | Freezing resistance | Taste after frying | |
| Experimental example 1 | +++ | Better freeze thawing three times without water precipitation | The skin is crisp, the interior is soft and glutinous, and has Q-character |
| Comparative example 1 | ++ | Water is separated out after two times of freezing and thawing | Has crisp taste and no Q-character |
| Comparative example 2 | ++++ | In the case of freezing and thawing twice, water is separated out | Has hard and coarse mouthfeel |
Claims (9)
1. The sweet potato ball with the wine core is characterized by comprising the wine core and sweet potato wrappers wrapped outside the wine core, wherein the sweet potato wrappers are prepared from the following raw materials in parts by weight: 30-50 parts of sweet potato paste, 67-132 parts of sweet potato premixed flour, 5-15 parts of shortening and 5-20 parts of water; the wine core is prepared from the following raw materials in parts by weight: 10-30 parts of white sugar, 5-10 parts of water and 2-8 parts of wine; the sweet potato premixed powder comprises the following components in parts by weight: 30-45 parts of glutinous rice flour, 10-25 parts of cassava hydroxypropyl starch, 5-10 parts of cassava hydroxypropyl distarch phosphate, 5-10 parts of cassava pregelatinized starch, 5-15 parts of flour, 5-10 parts of milk powder, 3-8 parts of white granulated sugar, 3-8 parts of glucose and 0.2-1.0 part of compound leavening agent.
2. The wine-filled sweet potato pill according to claim 1, wherein the wine is one or more of distilled wine, brewed wine and prepared wine.
3. The wine-filled sweet potato balls according to claim 1, wherein the compound leavening agent comprises the following components in percentage by mass: 39% of sodium bicarbonate, 35% of disodium dihydrogen pyrophosphate, 4% of calcium carbonate, 2% of sodium tripolyphosphate, 1% of tricalcium phosphate and 19% of edible corn starch.
4. The method for making the sweet potato balls with wine cores as claimed in claim 1, which is characterized by comprising the following steps:
1) Preparing the wine core: mixing white sugar and water, decocting to obtain syrup, adding edible alcohol or wine, injecting into a mold, sieving with a layer of starch, and oven drying to obtain wine core;
2) Preparing sweet potato wrappers: taking sweet potato according to the formula amount, steaming and stirring the sweet potato into sweet potato paste, adding sweet potato premixed flour, shortening and water according to the formula amount, and kneading into dough;
3) Wrapping the core: cutting the dough into multiple parts, and wrapping the wine core in the dough.
5. The method for making the sweet potato balls with wine cores as claimed in claim 4, wherein the starch in step 1) is corn starch.
6. The method for making the wine-filled sweet potato balls according to claim 4, wherein the wine core is obtained by baking in the step 1), turning over the tray, and brushing off the adhered starch with a soft brush.
7. The method for making the sweet potato balls with the wine cores according to claim 4, wherein the baking time in the step 1) is 6-7 hours.
8. The method for making the sweet potato balls with the wine cores according to claim 4, wherein the dough is wrapped with bread crumbs after the wine cores are wrapped in the dough in the step 3).
9. The method for making the sweet potato balls with the wine cores as claimed in claim 4, wherein the sweet potato steaming is water-resisting steaming for 40-50 min.
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| CN1325654A (en) * | 2000-05-31 | 2001-12-12 | 颜小林 | Process for preparing wine-cored food |
| CN102389093A (en) * | 2011-11-05 | 2012-03-28 | 福州市食品工业研究所 | Yam-sweet potato ball and production method thereof |
| CN102754786A (en) * | 2012-06-21 | 2012-10-31 | 安徽夏星食品有限公司 | Purple yam tablet and making method thereof |
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