Method for preparing carotene-rich sweet potato nutrition soup

A carotene and nutritional soup technology is applied in the field of preparation of carotene-rich sweet potato nutritional soup, which can solve the problems of no sweet flavor, pollute the environment, waste resources, etc., and achieve the advantages of convenient use, high nutritional value, and simple preparation process Effect

Inactive Publication Date: 2010-05-05
福建省龙岩市农业科学研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the main processed products of domestic sweet potatoes include traditional products such as dried sweet potatoes, French fries, potato chips, and starch. The added value of the products is low, which wastes resources and pollutes the environment.
In the 07th issue of 2006, "Food Industry Science and Technology", it was reported that Wenzhou Food Research Institute mixed ordinary sweet potatoes with rice flour, and produced a product that can quickly form a paste after ultrafine grinding, although it is easy to prepare and retains the nutritional content of sweet potatoes , but the taste is not delicate, not

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0039] According to the formula, 100g is calculated, 60g of Yanshu No. 5 sweet potato powder, 15g of kudzu starch, 15g of white sugar powder, 5g of non-dairy creamer, and 5g of soybean powder. The product is prepared by putting several ingredients into a mixer and mixing them evenly.

[0040] Effect: Due to the low starch content of the product, it forms a soup shape after brewing with boiling water. The taste of the product is relatively smooth, the flavor of sweet potato is strong, and the flavor of kudzu root is light. The conversion is based on the minimum daily vitamin A requirement of normal adults, and β-carotene meets the requirements. ,low cost. After testing, the various nutritional components of the product are as follows:

[0041] project

example 2

[0043] According to the formula, 100g is calculated, 50g of Yanshu No. 5 sweet potato powder, 25g of kudzu starch, 15g of white sugar powder, 5g of non-dairy creamer, and 5g of soybean powder. Others are the same as example 1.

[0044] Efficacy: The product forms a soup shape within one minute after being brewed in boiling water. The product has a smooth taste and good sweetness. It retains the sweet flavor of sweet potato and kudzu root. The conversion is based on the minimum daily vitamin A requirement of normal adults. β-carotene meets the requirements, and the cost is low. After testing, the various nutritional components of the product are as follows:

[0045] project

example 3

[0047] According to the formula, 100g is calculated, 40g of Yanshu No. 5 sweet potato powder, 35g of kudzu starch, 15g of white sugar powder, 5g of non-dairy creamer, and 5g of soybean powder. Others are the same as example 1.

[0048] Efficacy: The product forms a soup within one minute after being brewed in boiling water. The taste of the product is smooth, the flavor of kudzu root is strong, and the flavor of sweet potato is light. The conversion is based on the minimum daily vitamin A requirement of normal adults, and β-carotene basically meets the requirements. ,higher cost. After testing, the various nutritional components of the product are as follows:

[0049] project

[0050] As can be seen from the above examples, on the comprehensive effects such as product mouthfeel, flavor, β-carotene content, example 2 is the best formula.

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PUM

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Abstract

The invention discloses a method for preparing carotene-rich sweet potato nutrition soup. The method comprises the following steps: selecting sweet potato raw materials, cleaning, peeling, protecting the color, cutting or shredding, blanching, cooling, drying, smashing, mixing ingredients and packing into a finished product, wherein the ingredients comprise the following components by weight percent: 40-60% of sweet potato powder, 15-35% of kudzuvine root starch, 13-18% of powdered sugar, 4-6% of non-dairy creamer and 4-6% of soybean flour, wherein the category of the sweet potato is Yanshu No.5. The method has the beneficial effects that the product retains the original nutrients and the health care efficacy of the sweet potato, kudzuvine root, the soybean flour and other single components, and is instant and easy to use; the product is rich in carotene and other bioactive ingredients, the nutritional value is higher; and the preparation technology is simple.

Description

1. Technical field [0001] The invention relates to a preparation method of health food, in particular to a preparation method of sweet potato nutritional soup rich in carotene. 2. Background technology [0002] Sweet potatoes, also called sweet potatoes, sweet potatoes, etc., are rich in nutrients. Generally, the starch content accounts for 15-26% of the fresh weight, and the soluble sugar accounts for about 3%. According to laboratory tests, every 100 grams of fresh potato contains 2.3g of protein, 0.2g of fat, 0.5g of crude fiber, and 0.9g of inorganic salt (including 18mg of calcium, 20mg of phosphorus, and 0.4mg of iron). In addition, sweet potatoes are rich in vitamin content, which is beyond the reach of other food crops. [0003] At present, the main processed products of domestic sweet potatoes include traditional products such as dried sweet potatoes, French fries, potato chips, starch, etc. The added value of the products is low, which wastes resources and pollute...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/216A23L1/214A23L1/20A23L33/00A23L11/00A23L19/10A23L19/12
Inventor 何胜生杨立明雷文华廖菊英
Owner 福建省龙岩市农业科学研究所
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