Processing method of coated sweet potato fudge in series of flavors and shapes

A processing method and technology of coated sweet potato, which is applied in the field of processing a series of flavors and shapes of coated sweet potato fudge, can solve the problems of only sticks in shape, single flavor, and monotony, and achieve the effect of diverse shapes, good palatability, and uniform quality

Active Publication Date: 2015-07-29
福建紫老虎食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main problems of traditional products: first, the flavor is single, only the taste and smell of sweet potato; The product is not completely heated evenly, and the quality is not stable enough
[0005] After a preliminary search, after the sweet potato is beaten, blended and formed, the surface is wrapped with various natural seasonings (commonly known as "top"), and the method of processing sweet potato fudge after two steam baking has not been reported.

Method used

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  • Processing method of coated sweet potato fudge in series of flavors and shapes

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0031] Choose fresh, plump, pest-free sweet potatoes as raw materials, peel them, soak them in water for 12 hours, wash, remove and drain; pour the drained raw materials into a sandwich pot and cook for 40 minutes until cooked; pour the steamed sweet potatoes while they are hot Put it into a colloid mill for beating and emulsification, and the emulsification fineness is 2um; take 160kg of sweet potato pulp and pour it into a 300L sandwich pot, pour the prepared auxiliary materials together, stir evenly, and prepare and cook the pulp. The cooking time is 45min. The auxiliary material formula described therein is: 60 kg of glucose syrup, 2.5 kg of honey, 2.5 kg of maltodextrin, 25 kg of drinking water, 1.5 kg of carrageenan, 80 g of sodium metabisulfite, 12 g of disodium edetate, and 20 g of potassium sorbate.

[0032] Pour the boiled slurry into a cake-shaped mold, blow and cool it in time with a fan, let the material embryo be fully solidified and formed, and after it has a cer...

example 2

[0034] Top coat ingredients are: fried black sesame or white sesame; the mold is in the shape of a gold ingot; other processes are the same as Example 1 to make sesame-flavored sweet potato fudge.

example 3

[0036] The top coat ingredients are: fried peanuts, crushed to a fineness of 20 meshes; the mold is spherical; other processes are the same as in Example 1 to make peanut-flavored sweet potato fudge.

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PUM

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Abstract

The invention discloses a processing method of covered sweet potato fudge with various flavors and shapes. The processing method comprises the following steps: getting sweet potato raw material, soaking, washing, drying, cooking, pulping, blending, boiling sizing agent, molding, covering natural seasoners, baking, cooling and packaging. The processing method has the following beneficial effects: the product is properly soft and chewy, good in palatability ans uniform and stable in quality, has the special flavor of sweet potato, various flavors of the covered seasoners, and diverse shapes. The product can be stored for 12 months at room temperature after being packaged with an ordinary food bag.

Description

1. Technical field [0001] The invention relates to the field of food processing, in particular to a processing method of coated sweet potato fudge with a series of flavors and shapes. 2. Background technology [0002] Sweet potatoes, also called sweet potatoes, sweet potatoes, etc., are rich in nutrients, rich in protein, starch, pectin, cellulose, amino acids, vitamins and various minerals, and are known as "longevity food". It has the effects of anti-oxidation, anti-aging, anti-cancer, heart protection, emphysema prevention, diabetes, weight loss, etc. It is a healthy food popular among domestic and foreign consumers. According to laboratory tests, every 100 grams of fresh potato contains 2.3g of protein, 0.2g of fat, 0.5g of crude fiber, and 0.9g of inorganic salt (including 18mg of calcium, 20mg of phosphorus, and 0.4mg of iron). In addition, sweet potatoes are rich in vitamin content, which is beyond the reach of other food crops. [0003] At present, the main process...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48A23G3/50A23G3/54
Inventor 石小琼李坚邓杰敏张淑梅李守朋
Owner 福建紫老虎食品有限公司
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