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Sweet potato stuffing manufacturing technology and sweet potato Mochi

A filling and sweet potato technology, which is applied in food preparation, application, food science, etc., can solve the problems of starch retrogradation and aging, shelf life extension, etc., and achieve the effects of improving taste, delaying starch aging, and extending shelf life

Inactive Publication Date: 2013-08-07
福建紫心生物薯业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The main technical problem to be solved by the present invention is to provide a production process of sweet potato filling and sweet potato mochi. In this process, modified starch is used to solve the problem of starch retrogradation and aging in sweet potato filling, and the prepared filling tastes better and can be preserved deadline extension

Method used

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Embodiment Construction

[0022] In order to describe in detail the technical content, structural features, achieved objectives and effects of the present invention, the following will be described in detail in conjunction with the embodiments.

[0023] Starch is a natural high-molecular carbohydrate that widely exists in the seeds, stems or roots of plants. The resource is abundant and the price is low. However, when the natural starch is in a high concentration (such as above 5%), it has high viscosity, poor fluidity, and becomes gelatinous. After being diluted with water, precipitation will occur. In order to solve this phenomenon, the starch must be modified, that is, the original starch is treated by physical, chemical or enzymatic methods to change the gelatinization temperature, viscosity, transparency, stability, film-forming property and film strength of the starch, so that it has Acid and alkali resistance, shear resistance, water retention, thickening, anti-aging and other functions to meet ...

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Abstract

The invention discloses a sweet potato stuffing manufacturing technology. The sweet potato stuffing manufacturing technology comprises adding modified starch, seaweed gel and xylitol into sweet potato paste. The sweet potato stuffing manufacturing technology effectively delays starch aging. The stuffing prepared by the sweet potato stuffing manufacturing technology has sweet potato content more than 75%, is natural and safe and satisfies the health concept. The invention also discloses sweet potato Mochi.

Description

technical field [0001] The invention relates to a food production process, in particular to a process for producing sweet potato filling and sweet potato mochi produced by the process. Background technique [0002] Mochi is a traditional food that originated in Taiwan and Japan and is widely popular. It is commonly known as glutinous rice balls in the mainland. With the development of quick-frozen food, it has gradually evolved into a quick-frozen prepared food. It has realized industrialization and is being accepted by consumers. , the mainland has become popular. [0003] Sweet potato mochi is an improved traditional pastry food. It is made of steamed glutinous rice flour and wrapped with sweet potato fillings. It has the characteristics of natural health and unique flavor. [0004] At present, most of the sweet potato fillings in the market are without sweet potato or contain very little sweet potato ingredients, and the highest proportion is no more than 30%. The reason...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/217A23L19/18
Inventor 梁承旺陈双飞陈金芳
Owner 福建紫心生物薯业有限公司
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