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Purple sweet potato rice paste and preparation method thereof

A technology for purple sweet potato and rice paste, which is applied in the directions of food preparation, application, food science, etc., can solve the problems of unreasonable nutritional matching, bad taste, easy caking, lumps, etc., and achieves simple processing, convenient eating, and taste. smooth effect

Inactive Publication Date: 2011-10-26
SICHUAN BAI JIA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are few deep-processed products of purple sweet potato. Most of the products on the market simply add pure purple sweet potato powder to sugar or simply mix them for sale. The products are easy to agglomerate and form lumps during the brewing process. Bad taste, unreasonable nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A kind of purple sweet potato rice porridge, comprises the raw material of following composition and weight ratio:

[0040] 40 servings of purple sweet potato powder

[0041] 4 parts white sugar

[0042] Cooked rice noodles 31 parts

[0043] 25 servings of milk powder.

[0044] The basic steps of the preparation method of the above-mentioned purple sweet potato rice paste are:

[0045] (1) Raw material crushing: crush all raw materials into 80-100 mesh powder;

[0046] (2) Mixing: Put the purple sweet potato flour, white granulated sugar, cooked grain flour, rice flour, and milk powder in the weight part into the mixer, and mix evenly;

[0047] (3) Add 15% water of the total mass of the mixture, and continue to mix until uniform

[0048] (4) Use a granulator for granulation

[0049] (5) Dry the granules to make the product moisture reach 5%-7%

[0050] (6) Finished product packaging: the dried product is packaged into the purple sweet potato rice paste.

Embodiment 2

[0052] A sweet potato brewed food, comprising the following components and raw materials in weight ratio:

[0053] Purple Sweet Potato Flour 18 servings

[0054] 25 parts white sugar

[0055] 30 parts cooked corn flour

[0056] Cooked rice noodles 15 parts

[0057] 12 servings of milk powder.

[0058] The basic steps of the above-mentioned sweet potato brewing food preparation method are:

[0059] (1) Raw material crushing: crush all raw materials into 80-100 mesh powder;

[0060] (2) Mixing: Put the purple sweet potato flour, white granulated sugar, cooked grain flour, rice flour, and milk powder in the weight part into the mixer, and mix evenly;

[0061] (3) Add 10% water of the total mass of the mixture, and continue to mix until uniform

[0062] (4) Use a granulator for granulation

[0063] (5) Dry the granules to make the product moisture reach 5%-7%

[0064] (6) Finished product packaging: the dried product is packaged into the purple sweet potato rice paste.

Embodiment 3

[0066] A sweet potato brewed food, comprising the following components and raw materials in weight ratio:

[0067] Purple Sweet Potato Flour 5 parts

[0068] 20 parts white sugar

[0069] Cooked grain flour is a mixture of cooked corn flour, wheat flour, oat flour and red bean flour, 13 parts in total

[0070] Cooked rice noodles 60 parts

[0071] 2 servings of milk powder.

[0072] The basic steps of the above-mentioned sweet potato brewing food preparation method are:

[0073] (1) Raw material crushing: crush all raw materials into 80-100 mesh powder;

[0074] (2) Mixing: Put the purple sweet potato flour, white granulated sugar, cooked grain flour, cooked rice flour, and milk powder in the mixer by weight, and mix evenly;

[0075] (3) Add 20% water of the total mass of the mixture and continue mixing until uniform

[0076] (4) Use a granulator for granulation

[0077] (5) Dry the granules to make the product moisture reach 5%-7%

[0078](6) Finished product packagin...

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Abstract

The invention discloses a purple sweet potato rice paste and a preparation method thereof. Purple sweet potato powder, cured rice flour and cured cereal raw materials are mixed and accessories are added for seasoning. The invention also discloses a preparation method of the purple sweet potato rice paste, comprising the steps of material crushing, mixing, pelletizing, drying and finished product packaging. The preparation method of the invention has the advantages that: purple sweet potatoes which are cured and dried by scientific methods and have nutrient components fully reserved, are supplemented with cereal materials to prepare reconstituted food; problems that reconstituted food is always hard to make and easy to form agglomerates while eating are solved through pelletizing; supplying nutrients like starch, dietary fiber, protein, fat and vitamin that are necessary for human body, the purple sweet potato rice paste has high nutritional value, and is also in line with traditional eating habits, convenient to eat and simple to process, thus providing a solution to the problem that not many deep-processed potato products exist at present. The purple sweet potato rice paste of the invention provides a brand new edible method for purple sweet potato products and boasts broad market promotion prospects.

Description

technical field [0001] The invention relates to the field of leisure convenience food and its processing, in particular to a purple sweet potato rice noodle and a preparation method thereof. Background technique [0002] Purple sweet potato is also called black potato, and the potato flesh is purple to dark purple. In addition to the nutrients of ordinary sweet potatoes, it is also rich in selenium and anthocyanins. Anthocyanins have preventive and therapeutic effects on more than 100 diseases, and are known as the seventh essential nutrient after water, protein, fat, carbohydrates, vitamins, and minerals. Anthocyanins are the most direct, effective and safe free radical scavenger discovered by the scientific community to prevent and treat diseases and maintain human health. Its ability to scavenge free radicals is 20 times that of vitamin C and 50 times that of vitamin E. Purple sweet potato is very popular in the international and domestic markets, and its development pr...

Claims

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Application Information

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IPC IPC(8): A23L1/2165A23L1/10A23L1/29A23L19/15A23L7/10A23L33/00
Inventor 钟智超
Owner SICHUAN BAI JIA FOOD CO LTD
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