Unlock instant, AI-driven research and patent intelligence for your innovation.

Purple potato-fruit and vegetable prepared pastry flour and manufacture method thereof

A production method and technology of purple sweet potato flour, applied in the field of food processing, can solve the problems of poor stability of purple sweet potato conditioning flour, poor quality of purple potato conditioning flour, poor rehydration of purple potato conditioning flour, etc. problem, to achieve the effect of short heating time, strong anti-oxidation performance and high crushing fineness

Inactive Publication Date: 2014-01-08
东莞市圣心食品有限公司
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, the purple sweet potato conditioned pasta flour is of poor quality due to the traditional processing and production method, which is manifested as: the purple yam conditioned pasta powder has poor rehydration property; its starch The high gelatinization temperature leads to poor stability of purple sweet potato conditioning noodle flour; in addition, because purple sweet potato is a heat-sensitive substance, purple sweet potato is heated for a long time in traditional processing and production methods, which easily causes non-enzymatic browning of raw materials, resulting in reduction Sugar, protein and some functional substances are lost during processing

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0080] A kind of purple sweet potato-fruit and vegetable conditioning flour, it comprises the raw material of following weight:

[0081] 45 kg of wheat flour, 50 kg of homemade purple sweet potato powder, 4 kg of homemade papaya powder, 7 kg of homemade carrot powder, 0.5 kg of soybean lecithin powder;

[0082] Calcium chloride: 0.15% of the mass of purple sweet potato;

[0083] Glyceryl monostearate: 0.3% of the quality of purple sweet potato;

[0084] Sodium carboxymethyl cellulose: 0.3% of the mass of carrot pulp;

[0085] Wherein, the wheat flour in the present embodiment is wheat high-gluten flour.

[0086] The preparation method of above-mentioned purple sweet potato-fruit and vegetable conditioning flour is as follows:

[0087] (1) Preparation of homemade purple potato flour

[0088] ①Selection and weighing: select purple sweet potatoes without pests and mechanical damage, weigh the purple sweet potatoes and wash them;

[0089] ② Peeling: Peel the washed purple swe...

Embodiment 2

[0117] A kind of purple sweet potato-fruit and vegetable conditioning flour, it comprises the raw material of following weight:

[0118] 55 kg of wheat flour, 45 kg of homemade purple sweet potato powder, 6 kg of homemade papaya powder, 4 kg of homemade carrot powder, 1.5 kg of soybean lecithin powder;

[0119] Calcium chloride: 0.3% of the quality of purple sweet potato;

[0120] Glyceryl monostearate: 0.5% of the mass of purple sweet potato;

[0121] Sodium carboxymethyl cellulose: 0.6% of the mass of carrot pulp;

[0122] Wherein, the wheat flour in the present embodiment is wheat all-purpose flour.

[0123] The preparation method of above-mentioned purple sweet potato-fruit and vegetable conditioning flour is as follows:

[0124] (1) Preparation of homemade purple potato flour

[0125] ①Selection and weighing: select purple sweet potatoes without pests and mechanical damage, weigh the purple sweet potatoes and wash them;

[0126] ② Peeling: Peel the washed purple swee...

Embodiment 3

[0154] A kind of purple sweet potato-fruit and vegetable conditioning flour, it comprises the raw material of following weight:

[0155] 50 kg of wheat flour, 50 kg of homemade purple sweet potato powder, 5 kg of homemade papaya powder, 5 kg of homemade carrot powder, 0.75 kg of soybean lecithin powder;

[0156] Calcium chloride: 0.25% of the mass of purple sweet potato;

[0157] Glyceryl monostearate: 0.3% of the quality of purple sweet potato;

[0158] Sodium carboxymethyl cellulose: 0.5% of the mass of carrot pulp;

[0159] Wherein, the wheat flour in the present embodiment is wheat low gluten flour.

[0160] The preparation method of above-mentioned purple sweet potato-fruit and vegetable conditioning flour is as follows:

[0161] (1) Preparation of homemade purple potato flour

[0162] ①Selection and weighing: select purple sweet potatoes without pests and mechanical damage, weigh the purple sweet potatoes and wash them;

[0163] ② Peeling: Peel the washed purple swe...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the technical field of food processing, in particular to purple potato-fruit and vegetable prepared pastry flour and a manufacture method thereof. The purple potato-fruit and vegetable prepared pastry flour comprises, by weight, 40-60 parts of wheat flour, 40-60 parts of home-made purple potato starch, 4-7 parts of home-made papaya fruit powder, 4-7 parts of home-made carrot powder and 0.2-2 parts of soybean lecithin flour. The manufacture method of the purple potato-fruit and vegetable prepared pastry flour comprises the steps of (1) preparing the home-made purple potato starch, (2) preparing the home-made papaya fruit powder, (3) preparing the home-made carrot powder, (4) sieving the wheat flour and the soybean lecithin flour, (5) weighing ingredients, (6) mixing the ingredients to obtain the purple potato-fruit and vegetable prepared pastry flour. The purple potato-fruit and vegetable prepared pastry flour has an abundant nutrient structure. The manufacture method can enable the rehydration capability of the purple potato-fruit and vegetable prepared pastry flour to be good, enable gelatinization temperature of the starch to be low and accordingly enable product stability to be good.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a purple potato-fruit and vegetable conditioned pasta flour and a preparation method thereof. Background technique [0002] Purple sweet potato, also known as black sweet potato, has purple to dark purple flesh. The content of copper, manganese, potassium and zinc in purple sweet potato is 3 to 8 times that of ordinary sweet potato; and the content of anthocyanin in purple sweet potato is rich, which is beneficial to scavenging free radicals, anti-oxidation, delaying aging and anti-cancer. Highlight efficacy. And papaya is known as the "King of Baiyi Fruit". Its fruit contains a lot of nutrients such as carotene, protein, protease, citric enzyme, tannin, etc., and the vitamin C content of papaya is 48% of the equivalent apple. times, vitamin C has the effect of promoting metabolism and anti-aging on the human body. Carrots contain anthocyanins and β-carotene, and β-car...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/10A23L1/216A23L1/214A23L1/212A23L1/29A23L7/10A23L19/00A23L19/10A23L19/12A23L33/00
Inventor 卢汝滔
Owner 东莞市圣心食品有限公司