Preparation method for purple potato puffed food

A technology of puffed food and purple potato, which is applied in food preparation, food forming, food science and other directions to achieve the effects of being rich in nutrients, delicate in structure and natural in color and luster.

Inactive Publication Date: 2015-11-04
HUNAN AGRICULTURAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

There is no report about the extruded puffed food of purple sweet potato

Method used

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  • Preparation method for purple potato puffed food
  • Preparation method for purple potato puffed food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A. Preparation of purple sweet potato powder: first crush the purple sweet potato into 5-10mm sized potato grains. While breaking, spray the color-protecting solution formed by mixing citric acid and disodium hydrogen phosphate for color protection. The quality of citric acid is The percentage concentration is 0.5%, and the mass percentage concentration of disodium hydrogen phosphate is 0.05%; the broken potato grains are rapidly immersed in the above-mentioned color protection solution for 15 minutes to prevent browning on the surface of the purple potato after peeling and dicing. Centrifugal drying at 4000r / min, and then blast drying at 38 degrees until the moisture content in the potato grains is 8.5%, and finally the potato grains and tea polyphenols with a concentration of 0.05% by mass are mixed evenly and pulverized, and passed through 80 Mesh sieve to obtain whole purple potato powder;

[0016] B. Powder: Take and mix evenly to make the base material, and then a...

Embodiment 2

[0020] Embodiment 2 is roughly the same as Embodiment 1, just add 20kg purple sweet potato whole powder and 80kg wheat flour, 1.1kg compound additive (acesulfame potassium 20g, monosodium glutamate 0g, baking powder 83, glyceryl monostearate 12, sodium dehydroacetate 20g and tertiary butyl hydroquinone 10g), salt 8kg, after adding water to adjust the humidity, the moisture content of the material is 11%.

Embodiment 3

[0022] Embodiment 3 is roughly the same as Example 1, just add 30kg purple sweet potato whole powder and 70kg wheat flour, 1.3kg compound additive (acesulfame potassium 15g, monosodium glutamate, baking powder, glyceryl monostearate 6, sodium dehydroacetate 30g and Tertiary butyl hydroquinone 15g), salt 9kg, after adding water and adjusting humidity, the moisture content of material is 12kg.

[0023] The puffed food that embodiment 1-made adopts sensory evaluation method, from local flavor, color and luster, mouthfeel, texture four aspects, and according to local flavor (20%), color and luster (20%), mouthfeel (30%), texture shape (30%) Score each sweet potato extrusion puffed product, and the total score of each experiment is 100 points. The experiment was evaluated and scored by 10 experimenters, and the average score of 10 people was taken as the final score of each experiment, and the product sensory score was obtained by adding up the scores (see Table 1).

[0024] Table...

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Abstract

A preparation method for purple potato puffed food includes the step that a base material, salt and a composite additive are mixed evenly, humidified by adding water, extruded and puffed to obtain the puffed food. The base material is composed of 10-40% of whole purple potato flour and 60-90% of wheat flour by weight, the adding quantity of the salt is 7-9% of the weight of the base material, the adding quantity of the composite additive is 1.1-1.3% of the weight of the base material, and the water content of the materials is 10-12% after the materials are humidified by adding the water. In the process of preparing the whole purple potato flour, while crushed into potato particles, purple potatoes are sprayed with a color-protecting solution formed by mixing citric acid and disodium hydrogen phosphate; the potato particles obtained after crushing are fast immersed in the color-protecting solution, spun dry at the rotating speed of 3000-4500 r/min in a centrifugal mode, and blown dry at the temperature of 30 DEG C-45 DEG C until the water content of the potato particles is 8-9%, and finally the potato particles and tea polyphenol are mixed, crushed and screened to obtain the purple potato puffed food. The purple potato puffed food has natural color and luster, and the nutrition and health care value of the purple potato puffed food is improved as the purple potato flour and the tea polyphenol are added.

Description

technical field [0001] The invention relates to a sweet potato puffed food, in particular to a preparation method of a purple sweet potato puffed food. Background technique [0002] Extrusion technology is one of the fastest-growing and most widely used food processing high-tech in the 20th century. It has the characteristics of high production efficiency and low pollution. It is widely used in the research of starch-based grain puffing. Factors to promote gelatinization of starch, can improve the efficacy of protein utilization. Puffed food has a unique flavor and has become a popular snack food. [0003] Purple sweet potato, formerly known as Chuanshan purple, also known as sweet potato and purple sweet potato, belongs to the annual herb of Convolvulaceae. The skin of purple sweet potato is purple and nearly black, and the flesh is purple to deep purple, with bright color, hence the name. Purple sweet potato is not only rich in trace elements such as zinc, iron, copper,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/217A23P1/14A23L19/18
Inventor 易有金聂灿华夏延斌徐妹华
Owner HUNAN AGRICULTURAL UNIV
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