Purple sweet potato piece and preparation method of purple sweet potato piece

A technology of purple sweet potato and purple sweet potato dregs, which is applied in food preparation, baking methods, baking, etc., can solve the problems of cost increase and raw material processing process, and achieve the effect of increasing labor employment and realizing efficient utilization of resources

Inactive Publication Date: 2015-03-25
四川紫金都市农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this method, purple sweet potato is used as the raw material, which is easily limited by the source

Method used

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  • Purple sweet potato piece and preparation method of purple sweet potato piece
  • Purple sweet potato piece and preparation method of purple sweet potato piece

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] Preparation of Purple Potato Beans from Purple Potato Residue

[0068] (1) Melt 5 parts of anhydrous butter with hot water, mix with 6 parts of egg liquid, 9 parts of white sugar powder, and 2 parts of compound leavening agent (yeast and sodium bicarbonate in a mass ratio of 1.2:0.5), Stir well to get egg liquid mixture;

[0069] (2) Disperse 0.2 parts of citric acid and mix with 65 parts of purple sweet potato dregs to obtain a mixture;

[0070] (3) Add 20 parts of low-gluten flour and 5 parts of water into the mixture in step (2), knead and mix well, then add the egg liquid mixture obtained in step (1), and beat evenly to obtain a dough;

[0071] (4) Keep the dough at 25°C in the dark and let it rise for 30 minutes;

[0072] (5) Knead the above-mentioned proofed dough again to make purple potato pieces of different sizes and shapes, put them in a baking tray, bake at 160°C for 3 minutes, and then bake at 120°C for 25 minutes. After baking, take out the baking tray ...

Embodiment 2

[0075] Preparation of Purple Potato Beans from Purple Potato Residue

[0076] (1) Melt 3 parts of anhydrous butter with hot water, mix with 3 parts of egg liquid, 5 parts of white sugar powder, and 1 part of compound leavening agent (composed of yeast and sodium bicarbonate in a mass ratio of 1.2:0.5), Stir well to get egg liquid mixture;

[0077] (2) Disperse 0.1 part of citric acid and mix evenly with 10 parts of purple sweet potato dregs to obtain a mixture;

[0078] (3) Add 10 parts of low-gluten flour and 1 part of water into the mixture in step (2), knead and mix well, then add the egg liquid mixture obtained in step (1), and beat evenly to obtain a dough;

[0079] (4) Keep the dough at 25°C in the dark and let it rise for 30 minutes;

[0080] (5) Knead the above-mentioned proofed dough again to make purple potato pieces of different sizes and shapes, put them in a baking tray, bake at 160°C for 3 minutes, and then bake at 120°C for 25 minutes. After baking, take out ...

Embodiment 3

[0083] Preparation of Purple Potato Beans from Purple Potato Residue

[0084] (1) Melt 15 parts of anhydrous butter with hot water, mix with 15 parts of egg liquid, 20 parts of white sugar powder, and 5 parts of compound leavening agent (composed of yeast and sodium bicarbonate at a mass ratio of 1.2:0.5), Stir well to get egg liquid mixture;

[0085] (2) Disperse 3 parts of citric acid and mix evenly with 80 parts of purple sweet potato dregs to obtain a mixture;

[0086] (3) Add 40 parts of low-gluten flour and 60 parts of water to the mixture in step (2), knead and mix well, then add the egg liquid mixture obtained in step (1), and beat evenly to obtain a dough;

[0087] (4) Keep the dough at 25°C in the dark and let it rise for 30 minutes;

[0088] (5) Knead the above-mentioned proofed dough again to make purple potato pieces of different sizes and shapes, put them in a baking tray, bake at 160°C for 3 minutes, and then bake at 120°C for 25 minutes. After baking, take o...

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PUM

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Abstract

The invention relates to a purple sweet potato piece and a preparation method of the purple sweet potato piece. The preparation method comprises the steps of melting anhydrous butter with hot water in a water insulation manner, mixing the melted anhydrous butter with egg fluid, powdered sugar and a complex leavening agent, and stirring to form uniform egg solution; scattering citric acid, uniformly mixing the scattered citric acid with purple sweet potato residues, adding low-gluten flour and water, and kneading uniformly; adding the uniform egg solution into a dough, and stirring and beating uniformly; arranging the uniformly-mixed dough in a dark place at 25 DEG C in a standing manner and fermenting for 30min; kneading the fermented dough again, and making the kneaded dough into the purple sweet potato pieces with different sizes and shapes, arranging the purple sweet potato pieces onto a baking tray, baking for 1-5min at 150-170 DEG C, and then baking for 20-30min at 120-140 DEG C; taking the baking tray out and arranging the baking tray onto a grill for air cooling after baking, checking out the purple sweet potato pieces which are cooled sufficiently to be at room temperature, packaging, labeling, printing codes, packaging with boxes. The purple sweet potato piece has bright color and is crispy and fragrant in taste.

Description

technical field [0001] The invention relates to a preparation method of purple sweet potato beans, belonging to the field of food processing. Background technique [0002] Purple potato is also called black potato, and its flesh color is purple to deep purple. Besides the nutritional content of ordinary sweet potato, it is also rich in selenium, iron and anthocyanins. Studies have shown that the purple sweet potato residue after water extraction of purple sweet potato pigment contains 6.2g / 100g of protein, 2.6g / 100g of crude fiber, 0.4g / 100g of crude fat, 17 kinds of amino acids (including 2590mg / 100g of essential amino acids), vitamin C 63.0mg / 100g, Ca 210mg / 100g. There is basically no difference in protein content between purple sweet potato dregs, purple sweet potato whole powder and purple sweet potato pressed powder, but the content of crude fiber and vitamin C in purple sweet potato dregs is the highest, which is a low-fat and high-fiber food raw material. [0003] P...

Claims

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Application Information

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IPC IPC(8): A23L1/216A23L1/105A23L1/29A23L19/12A23L7/104A23L33/00
CPCA21D2/36A21D8/06A21D13/80A23L5/41A23V2002/00A23V2200/14A23V2200/044
Inventor 赵志峰涂彩虹曾虹艳陈大贵罗星强
Owner 四川紫金都市农业有限公司
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