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Purple sweet potato-hawthorn composite instant slices and making method thereof

A technology of hawthorn and purple potato, applied in food science, food ingredients as color, food ingredients as taste improver, etc., can solve the problem that cannot meet the needs of modern people's life, cannot fully utilize the dietary fiber of purple potato, and cannot fully utilize purple potato dietary fiber. Potato and other problems, to achieve the effect of fine and good section organization, moderate sweetness and sourness, and attractive color

Inactive Publication Date: 2016-11-09
XUCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, products such as beverages cannot make full use of purple sweet potatoes, and produce more waste, which is easy to cause waste of raw materials.
In addition, pasta products are mainly purple potato starch, which cannot make full use of purple potato dietary fiber.
Therefore, currently on the market, the processed products using purple sweet potato as raw material cannot meet the needs of modern people's life.

Method used

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  • Purple sweet potato-hawthorn composite instant slices and making method thereof

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Embodiment 1

[0021] Embodiment 1: a kind of purple sweet potato and hawthorn compound ready-to-eat tablet provided by the invention is made up of the following materials in parts by weight:

[0022] 100 parts of purple sweet potato pulp, 15 parts of hawthorn pulp, 20 parts of white sugar, 0.6 parts of low-fat pectin, and 0.012 parts of calcium chloride.

[0023] A kind of preparation method of purple sweet potato hawthorn compound instant tablet provided by the invention comprises the following steps:

[0024] Step 1), soaking: take 52 parts of purple sweet potatoes and pour them into clean water to soak for 5 minutes;

[0025] Step 2) Cleaning: Rinse the soaked purple sweet potato with running water, take 4 parts of hawthorn fruit and rinse, and remove the stem and calyx;

[0026] Step 3), softening: steam the cleaned purple sweet potato in a high-pressure steam sterilizer for 10 minutes, put the hawthorn in a boiling water pot for 3 minutes; then remove the core of the hawthorn; softeni...

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Abstract

The invention relates to the field of food making, in particular to purple sweet potato-hawthorn composite instant slices and a making method thereof. The purple sweet potato-hawthorn composite instant slices are made from, by weight, 100 parts of purple sweet potato pulp, 15 parts of hawthorn pulp, 20 parts of white granulated sugar, 50 parts of water, 0.6 part of low-fat pectin and 0.012 part of calcium chloride. The making method of the purple sweet potato-hawthorn composite instant slices comprises the following steps of soaking, washing, softening, pulping, homogenizing, mixing, concentrating, slice spreading shaping, drying and finished product obtaining. The purple sweet potato-hawthorn composite instant slices produced according to the weight part proportions of the composition materials are purple red in color, fine, smooth and good in section tissue, uniform in texture, comfortable in mouthfeel, appropriate in sour and sweet taste and hardness and rich in nutrition, have the unique flavor of purple sweet potatoes and hawthorns and do not have peculiar smell.

Description

technical field [0001] The invention relates to the field of food production, in particular to a compound instant tablet of purple sweet potato and hawthorn and a preparation method thereof. Background technique [0002] The processing of purple sweet potato is a channel to develop purple sweet potato resources and increase farmers' income, but there are not many processed products using purple sweet potato as raw material on the market. Therefore, in order to improve the economic benefits of purple sweet potato and satisfy people's pursuit of product diversification, it is imperative to develop new purple sweet potato products. At present, the products processed from purple sweet potato in the market mainly include fermented, beverage, pasta and fried food. The fried products are mainly fried. According to the research in recent years, fried foods will not only cause the loss of many nutrients in the food itself, but also produce a lot of carcinogens. In addition, because...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L19/10A23L29/30A23L33/16
CPCA23V2002/00A23V2200/15A23V2200/14A23V2200/04A23V2200/16
Inventor 刘海英邢子毅刘亮龚倩孙思胜
Owner XUCHANG UNIV
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