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Enzymolysis sweet potato rice and preparation method thereof

A technology for sweet potato rice and sweet potato, which is applied to the field of enzymatic hydrolysis of sweet potato rice and its preparation, can solve the problems that pectin affects digestion, lack of chewiness and the like, and achieves the effects of better taste, improved chewiness and harmonious taste.

Inactive Publication Date: 2014-12-24
吴凰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although sweet potato rice produced and processed by this method maintains the original taste of sweet potato, it does not involve solving the problem of pectin affecting digestion, and it lacks chewiness after cooking

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0016] Example: Take 90 parts of sweet potato enzymatic whole potato powder, 5 parts of sweet potato leaf powder, and 5 parts of sweet potato pregelatinized starch according to the weight ratio, mix the raw materials, add water and stir until the water content is 35%, extrude and granulate Molding, drying in an oven to obtain enzymatic sweet potato rice.

[0017] The equipment used in the processing process of the present invention such as powder mixing machine, feeding machine, puffing machine, air blower, five-layer oven, etc. are all commercially available general food processing equipment.

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PUM

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Abstract

The invention discloses enzymolysis sweet potato rice and a preparation method thereof. The enzymolysis sweet potato rice comprises the following components in parts by weight: 81-90 parts of sweet potato enzymolysis whole-potato powder, 5-15 parts of sweet potato leaf powder and 3-9 parts of sweet potato pregelatinized starch. The preparation method comprises the following steps: mixing raw materials, adding water, stirring until the water content is 35%, extruding, granulating, shaping and drying by a baking oven. The enzymolysis sweet potato rice has the appearance and edible characteristics of rice, is extremely easy to digest and cannot cause abdominal distension and indigestion if eaten frequently; the nutritional and health care functions of sweet potatoes can be given a full play, the sweet potato leaf resource and the unique nutritional and health care components are used very well; in addition, the enzymolysis sweet potato rice is more coordinating in mouthfeel and is chewy.

Description

technical field [0001] The invention relates to the technical field of sweet potato processing, in particular to an enzymatically hydrolyzed sweet potato rice and a preparation method thereof. Background technique [0002] Sweet potato is an annual herbaceous plant belonging to the genus Ipomoea batata in the family Convolvulaceae in plant taxonomy, including varieties such as sweet potato, purple potato and sweet potato. Its roots are rich in protein, starch, pectin, cellulose, amino acids, vitamins and various minerals. It has anti-cancer, heart protection, prevention of emphysema and diabetes, weight loss and other effects, known as "longevity food". For a long time, sweet potatoes are mainly used as coarse grains after cooking, or processed into sweet potatoes and dried as snack foods. Because sweet potato contains more pectin, it is not easy to digest without degradation, which often leads to abdominal distension and stomach acid. [0003] Sweet potato leaves are ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23P1/02A23L19/10
CPCA23L19/10A23L33/00
Inventor 罗福仲
Owner 吴凰