Olive-flavored sweet potato fruit capable of promoting production of body fluid and warming stomach and preparation method thereof

Abstract

The invention discloses an olive-flavored sweet potato fruit capable of promoting production of body fluid and warming stomach. The olive-flavored sweet potato fruit is prepared from the following raw materials in parts by weight: 350-360 parts of sweet potato, 80-85 parts of corn starch, 80-90 parts of highland flour, 17-20 parts of hericium erinaceus, 25-30 parts of cirsium setosum, 30-35 parts of hens, 2.6-3 parts of yellow wine, 30-35 parts of olive juice, 13-17 parts of apricot kernel oil, 40-45 parts of hami melon, 3.1-3.5 parts of astragalus root, 2.3-2.5 parts of japanese banana flower, 2.7-3 parts of purple common perilla, 30-32 parts of osmanthus honey and a right amount of water. The olive-flavored sweet potato fruit is fragrant in flavor and delicious; during a processing process, a filtration and fine extraction operation is performed on sweet potato flour firstly, the sweet potato fruit prepared by virtue of combination of the extracted refined sweet potato flour and various raw materials is relatively good; the raw materials contain multiple types of nutritional ingredients necessary for human bodies, so that the nutritional value is relatively high; the sweet potato fruit has a certain health preserving effect and is capable of promoting production of body fluid and warming stomach.

Description

technical field [0001] The invention relates to the technical field of sweet potato processed food and its processing technology, and mainly relates to an olive-flavored sweet potato fruit for promoting body fluid and warming the stomach and a preparation method thereof. Background technique [0002] Sweet potato, commonly known as sweet potato, contains 60%-80% water, 10%-30% starch, about 5% sugar and a small amount of protein, oil, cellulose, hemicellulose, pectin, ash, etc. in sweet potato roots. Calculated by converting 2.5Kg of fresh sweet potatoes into 0.5Kg of grain, except for fat, the nutritional content of protein and carbohydrates is higher than that of rice and flour, and the protein composition in sweet potatoes is relatively reasonable, and the content of essential amino acids is high, especially grains and cereals. The content of lysine, which is relatively lacking in sweet potatoes, is higher in sweet potatoes. In addition, sweet potatoes are rich in vitami...

AI Technical Summary

Problems solved by technology

In the prior art, potato flour is made by drying the potato and then crushing it directly. The potato flour obtained in this way contains more slag, and the potato flour after the potato is crushed contains oil powder. Oil powder refers to a slurry that cannot be solid after starch precipitation. , can’t extract fine powder, it becomes light black after drying, and has no practical value, so the processed food of sweet potato flour containing oil powder is difficult to eat, and the direct sale will also be low in price due to poor quality, so it is necessary to extract sweet potato flour Powder, used to remove oil powder, easy to process into various sweet potato foods, improve the quality of sweet potato foods, and open up a broad space for the processing of sweet potato products

[0004] In addition, the processing raw materials of the existing sweet potato fruit on the market are relatively simple, and most of them are directly processed by using sweet potato flour alone, and the nutrients contained are also the nutritional components of sweet potato flour. There are few nutrients, which affects the overall nutritional value of the potato fruit, and the taste is also single, which does not improve the taste