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A kind of production technology of purple sweet potato rice cake

A production process and technology of purple sweet potato, applied in the fields of application, food preparation, food science, etc., to achieve the effect of reduced acidity, better flavor and delicate taste of the product

Inactive Publication Date: 2011-12-28
犍为县迪梓园食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no report about purple potato rice cake

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0020] (1) Purple sweet potato processing: Select fresh purple sweet potatoes with no mildew, no insect erosion, no frostbite, no mechanical damage, and uniform purple pigment, rinse them with running water, remove the skin by hand, and then put them in a sandwich pot and cook until cooked Then put the ripe purple sweet potato into the beater, add 50% of the weight of purple sweet potato with water for beating, filter the beaten purple sweet potato slurry, and then send it to the colloid mill to finely grind it into emulsified purple sweet potato. Potato pulp;

[0021] (2) The making of rice flour: rice flour is soaked and swollen, then dehydrated, and then rice flour is pressed and dehydrated to obtain rice flour;

[0022] (3) First fermentation: add yeast to the rice flour and ferment at 22°C for 10 hours;

[0023] (4) Second fermentation: add the above-mentioned fermented rice flour to purple sweet potato pulp accounting for 8% by weight of the rice flour, stir evenly and ...

Embodiment 2

[0028] (1) Purple sweet potato processing: Select fresh purple sweet potatoes with no mildew, no insect erosion, no frostbite, no mechanical damage, and uniform purple pigment, rinse them with running water, remove the skin by hand, and then put them in a sandwich pot and cook until cooked Then put the ripe purple sweet potato into a beater, add 55% of the weight of purple sweet potato with water for beating, filter the beaten purple sweet potato slurry, and then send it into a colloid mill to finely grind it into emulsified purple sweet potato. Potato pulp;

[0029] (2) The making of rice flour: rice flour is soaked and swollen, then dehydrated, and then rice flour is pressed and dehydrated to obtain rice flour;

[0030] (3) First fermentation: add yeast to the rice flour and ferment at 24°C for 9 hours;

[0031] (4) Second fermentation: add the above-mentioned fermented rice flour to purple sweet potato pulp accounting for 7% by weight of the rice flour, stir evenly and fer...

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PUM

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Abstract

The invention discloses a production process of a purple sweet potato rice cake. The process flow is as follows: processing the purple sweet potato, preparing rice flour, firstly fermenting, secondarily fermenting, cooking, packing and storing. Compared with the primary process, two-time fermentation is adopted in the production process disclosed by the invention and emulsification is carried outon the purple sweet potato, so that the emulsified purple sweet potato is added when secondary fermentation is carried out. By using the production process in the invention, the bad influence of souring caused by the first fermentation is overcome, and the influence of addition of purple sweet potato on foamability and taste of rice cake is also eliminated; therefore, the produced purple sweet potato rice cake is not only rich in nutrient component and effect component, but also has exquisite taste, good foamability and special purple sweet potato smell.

Description

technical field [0001] The invention relates to a production process of rice food, in particular to a production process of purple sweet potato rice cake, which belongs to the field of food. Background technique [0002] Rice cake is a traditional fermented product that is popular with consumers. Its production method is to soak rice, grind it, squeeze and dehydrate it, put it into yeast for fermentation, and then put it into natural rice cakes and steam it. [0003] Purple potato is a health food recognized in the world. Studies have confirmed that it not only has the nutrients of ordinary sweet potatoes, but 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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/217A23L1/105A23L1/29A23L19/18A23L7/104A23L33/00
Inventor 林红王卫
Owner 犍为县迪梓园食品有限责任公司
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