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Manufacturing method of instant sweet potato food

A production method and technology of sweet potatoes, applied in the field of food processing, can solve the problem of sweet potatoes needing to be placed for a period of time, and achieve the effects of increased activity, increased sweetness, and accelerated starch decomposition

Inactive Publication Date: 2015-01-07
TONGREN CITY WANSHAN DISTRICT RUIFENG GREEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of the above technical problems, the present invention provides a method for making instant sweet potato food, by adding α-amylase and β-amylase to hydrolyze part of the starch in the sweet potato into sugars, which solves the problem that the sweet potato needs to be placed for a period of time before it can be made. problem

Method used

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Effect test

Embodiment 1

[0025] Present embodiment provides a kind of preparation method of instant sweet potato food, comprises the following steps:

[0026] 1) Clean and peel the sweet potatoes, choose a large, non-fester sweet potato to clean, wash off the surface sediment, and then peel off the skin of the sweet potato with a knife, and remove the ends of the sweet potato. Soak the sweet potatoes in clean water to prevent the ginger juice flowing out of the sweet potatoes from turning black after contact with the air, which will affect the appearance of the sweet potatoes;

[0027] 2) High-pressure cook the sweet potatoes treated in step 1 until the sweet potatoes are 7 to 8 years old, and then use a pressure cooker to cook. During cooking, it is necessary to avoid contact between the bottom pot water in the pressure cooker and the sweet potatoes, so as to prevent the bottom pot water from polluting the sweet potatoes and affecting the sweet potatoes. The color, the pressure cooker can be adjusted...

Embodiment 3

[0045] Present embodiment provides a kind of preparation method of instant sweet potato food, comprises the following steps:

[0046] 1) Clean and peel the sweet potatoes, choose a large, non-fester sweet potato to clean, wash off the surface sediment, and then peel off the skin of the sweet potato with a knife, and remove the ends of the sweet potato. Soak the sweet potatoes in clean water to prevent the ginger juice flowing out of the sweet potatoes from turning black after contact with the air, which will affect the appearance of the sweet potatoes;

[0047] 2) High-pressure cook the sweet potatoes treated in step 1 until the sweet potatoes are 7 to 8 years old, and then use a pressure cooker to cook. During cooking, it is necessary to avoid contact between the bottom pot water in the pressure cooker and the sweet potatoes, so as to prevent the bottom pot water from polluting the sweet potatoes and affecting the sweet potatoes. The color, the pressure cooker can be adjusted...

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Abstract

The invention provides a manufacturing method of an instant sweet potato food, and belongs to the technical field of food processing. The method comprises the following steps: cooking sweet potatoes until the sweet potatoes are 70% to 80% cooked; cutting the cooked sweet potatoes into strips, cooking the sweet potato strips until the sweet potato strips are fully cooked; spraying amylase over the sweet potatoes strips, placing the sweet potato strips in a temperature-constant oven for 2 to 3 hours; drying the sweet potato strips by steam, and finally wetting so as to obtain dried sweet potato strips. Compared to the prior art, when the cooked sweet potatoes are cut, no sweet potato crumb is generated during the cutting process, at the same time, the surface of sweet potato strips is processed by amylase, thus a layer of saccharide compounds is formed on the surface of the sweet potato strips, and the taste becomes better.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for preparing instant sweet potato food. Background technique [0002] Sweet potatoes are rich in starch, dietary fiber, carotene, vitamins A, B, C, E, potassium, iron, copper, selenium, calcium, etc. more than 10 kinds of trace elements and linoleic acid, etc., and have high nutritional value. Experts call it the most nutritionally balanced health food. These substances can maintain the elasticity of blood vessels and are very effective in preventing and treating habitual constipation in the elderly. Eating sweet potatoes can lose weight, keep fit, prevent sub-health, and detoxify. Every 100 grams of fresh sweet potatoes contains only 0.2 grams of fat, which produces 99 kilocalories of heat energy, which is about 1 / 3 that of rice. It is a very good low-fat and low-calorie food, and at the same time it can effectively prevent sugar from turning into fat, which ...

Claims

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Application Information

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IPC IPC(8): A23L1/214A23L19/10
CPCA23L5/13A23L19/105A23L29/06A23P20/11A23P20/12A23V2002/00
Inventor 唐浩
Owner TONGREN CITY WANSHAN DISTRICT RUIFENG GREEN FOOD
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