A kind of purple sweet potato cake and preparation method thereof

A purple potato cake and purple potato technology, applied in the food field, can solve the problems of unsuitable frozen purple sweet potato cake, not easy operation, influence of sweet potato original taste, etc., and achieve the effects of bright color, enhanced nutritional value, and improved product taste.

Inactive Publication Date: 2011-12-28
SICHUAN ACAD OF AGRI SCI +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This patent mainly focuses on the method of inhibiting the enzymatic browning of sweet potato slices. Its soaking color protection solution uses the Maillard reaction obtained from the reaction of amino acids (L-cysteine, histidine, lysine) and glucose. The product liquid, the preparation of the color protection solution needs to be reacted at 85-95°C for 4-7 hours, which takes a long time and is not easy to operate. At the same time, the color protection solution itself will produc

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0037] Example 1

[0038] Select fresh Vietnamese purple sweet potatoes with complete shape, no mildew and deterioration, after cleaning, slice the purple sweet potatoes into 5mm thickness, quickly place them on a steamer with boiling water, ripen them for 8 minutes, then peel them and squeeze them to make mud. Add 6% by weight of maltodextrin with a DE value of 10 and 0.2% xanthan gum to the mashed potato, and mix thoroughly to obtain mashed purple potato.

[0039] The raw ingredients are weighed according to the following ratios in parts by weight: 75 parts of purple sweet potato paste, 5 parts of mung bean paste, 5 parts of peanuts, 10 parts of glutinous rice flour, and 5 parts of sucrose, and fully mix the weighed raw ingredients. Then it is cut into pieces, and the weight of every piece of purple sweet potato cake is 30g, and it is 4.0cm to be pressed into bottom surface diameter by hand, and the single-layer cylindrical purple potato cake that thickness is 2.0cm. The purp...

Example Embodiment

[0042] Example 2

[0043] Select fresh Vietnamese purple sweet potatoes with complete shape, no mildew and deterioration, after cleaning, slice the purple sweet potatoes into 5mm thickness, quickly place them on a steamer with boiling water, ripen them for 8 minutes, then peel them and squeeze them to make mud. Add 6% by weight of maltodextrin with a DE value of 10 and 0.4% xanthan gum to the mashed potato, and mix well to obtain the mashed potato.

[0044] The raw ingredients are weighed according to the following ratios in parts by weight: 75 parts of purple sweet potato paste, 5 g of mung bean paste, 5 g of peanuts, 10 g of glutinous rice flour, and 5 g of sucrose, and fully mix the weighed raw ingredients. Then it is cut into chunks, and the weight of every piece of purple sweet potato cake is 30g, and it is 4.0cm that the bottom surface diameter is pressed into by hand, and the single-layer cylindrical purple potato cake that thickness is 3.0cm. Move the purple sweet pot...

Example Embodiment

[0047] Example 3

[0048] Select fresh Chuanshan purple sweet potatoes with complete shape, no mildew and deterioration, after cleaning, slice the purple sweet potatoes into 6mm thickness, quickly place them on a steamer with boiling water, and ripen them for 9 minutes; then peel them and squeeze them to make mud , adding 8% by weight of maltodextrin with a DE value of 20 and 0.1% xanthan gum in the mashed potato, and fully mixing to obtain the mashed purple potato.

[0049] The raw ingredients are weighed according to the following ratios in parts by weight: 75 parts of purple potato puree, 5 parts of peanuts, 10 parts of beef jerky, 10 parts of glutinous rice flour, and fully mix the weighed raw ingredients. Then it is cut into blocks, and the weight of every piece of purple sweet potato cake is 30g, and it is 4.0cm to be pressed into bottom surface diameter by hand, and the single-layer cylindrical purple sweet potato cake that thickness is 2.8cm. Move the purple sweet pot...

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Abstract

The invention discloses a purple sweet potato cake and a preparation method thereof, and aims to solve the defects of long time of preparation by conventional methods, excessively tedious operations, influence on the intrinsic color of purple sweet potatoes, and simultaneously, substantially hardened texture caused by starch aging during the storage of purple sweet potato cakes, as well as seriously affected mouthfeel in prior art. With purple sweet potatoes as the main raw materials, the method selects different excipients to season the purple sweet potato cake, and maintains the original flavor of purple sweet potatoes by changing the production process. Thus, the obtained purple sweet potato cake has bright color, long storage time and good mouthfeel.

Description

technical field [0001] The invention relates to the field of food, in particular to a purple sweet potato cake and a preparation method thereof. Background technique [0002] Purple sweet potato (hereinafter referred to as "purple sweet potato") has purple to deep purple flesh. In addition to the nutrients of ordinary sweet potatoes, it is also rich in anthocyanins. Anthocyanins mostly exist in the form of anthocyanins in the natural state. It not only has bright color, but also has strong antioxidant activity. It is an excellent natural antioxidant and free radical scavenger. It has anti-oxidation, anti-mutation, Protect the liver, prevent cardiovascular diseases and other effects. In recent years, the research on purple sweet potato has been increasing at home and abroad, including the research on the properties of purple sweet potato anthocyanins and the preparation of deep-processing products of purple sweet potato. Deep processing of purple sweet potatoes can not only...

Claims

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Application Information

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IPC IPC(8): A23L1/216A23L19/12
Inventor 黄钢雷激李鹤陈祥贵李玉锋母丽萍游立王宏刘晓刚谢江
Owner SICHUAN ACAD OF AGRI SCI
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