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Processing method of sweet potato and rice steamed sponge cakes

A processing method and technology of sweet potato rice, applied in the direction of the function of food ingredients, food science, application, etc., can solve the problems of single sweet potato product, restricting the development and utilization of sweet potato, and low processing and utilization level, so as to enhance the removal effect and shorten the soaking time time, effect of promoting interaction

Inactive Publication Date: 2017-07-14
姚逍逸
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] my country's sweet potato resources are extremely rich and have broad prospects, but the current sweet potato products are relatively single, and factors such as low processing and utilization levels restrict the development and utilization of sweet potatoes

Method used

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  • Processing method of sweet potato and rice steamed sponge cakes
  • Processing method of sweet potato and rice steamed sponge cakes
  • Processing method of sweet potato and rice steamed sponge cakes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1. Preparation of Soaking Solution

[0034] S1: In parts by weight, weigh the following raw material components:

[0035]

[0036] S2: Mix and stir the above weighed raw material components until uniform, to obtain the soaking solution.

[0037] 2. Preparation of Additives

[0038] S1: In parts by weight, weigh the following raw material components:

[0039]

[0040] S2: Mix the above-mentioned weighed raw material components uniformly to obtain the additive.

[0041] 3. Preparation of Fermentation Broth

[0042] S1: In parts by weight, weigh the following raw material components:

[0043] 3 parts of Lactobacillus plantarum; 2 parts of Brettanomyces castellum;

[0044] 2 pieces of Cordyceps militaris; 2 pieces of Rhizopus oryzae;

[0045] 1 part of Bacillus natto; 1 part of Lactobacillus rhamnosus.

[0046] S2: Mix the above-mentioned weighed raw material components uniformly to obtain the fermentation broth.

[0047] 4. a kind of processing method of sweet ...

Embodiment 2

[0053] 1. Preparation of Soaking Solution

[0054] S1: In parts by weight, weigh the following raw material components:

[0055]

[0056] S2: Mix and stir the above weighed raw material components until uniform, to obtain the soaking solution.

[0057] 2. Preparation of Additives

[0058] S1: In parts by weight, weigh the following raw material components:

[0059]

[0060] S2: Mix the above-mentioned weighed raw material components uniformly to obtain the additive.

[0061] 3. Preparation of Fermentation Broth

[0062] S1: In parts by weight, weigh the following raw material components:

[0063] 6 parts of Lactobacillus plantarum; 4 parts of Brettanomyces castellum;

[0064] 4 pieces of Cordyceps militaris; 3 pieces of Rhizopus oryzae;

[0065] 2 parts of Bacillus natto; 2 parts of Lactobacillus rhamnosus.

[0066] S2: Mix the above-mentioned weighed raw material components uniformly to obtain the fermentation broth.

[0067] 4. a kind of processing method of sw...

Embodiment 3

[0073] 1. Preparation of Soaking Solution

[0074] S1: In parts by weight, weigh the following raw material components:

[0075]

[0076] S2: Mix and stir the above weighed raw material components until uniform, to obtain the soaking solution.

[0077] 2. Preparation of Additives

[0078] S1: In parts by weight, weigh the following raw material components:

[0079]

[0080] S2: Mix the above-mentioned weighed raw material components uniformly to obtain the additive.

[0081] 3. Preparation of Fermentation Broth

[0082] S1: In parts by weight, weigh the following raw material components:

[0083] 8 parts of Lactobacillus plantarum; 6 parts of Brettanomyces castellum;

[0084] 5 pieces of Cordyceps militaris; 4 pieces of Rhizopus oryzae;

[0085] 4 parts of Bacillus natto; 3 parts of Lactobacillus rhamnosus.

[0086] S2: Mix the above-mentioned weighed raw material components uniformly to obtain the fermentation broth.

[0087] 4. a kind of processing method of sw...

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Abstract

The present invention belongs to the technical field of agricultural product processing and specifically discloses a processing method of sweet potato and rice steamed sponge cakes. The processing method mainly comprises the following specific steps: (1) rice slurry preparing: soaked rice is subjected to slurry grinding; (2) sweet potato paste preparing: sweet potatoes are washed, the washed sweet potatoes are peeled, the peeled sweet potatoes are steamed, and the steamed sweet potatoes are pressed into paste; (3) mixed fermenting: a fermentation agent and the remaining raw materials are added, and the materials are mixed to be subjected to fermentation; and (4) injecting into a mold and steaming; wherein the fermentation agent is prepared by mixing lactobacillus plantarum, brettanomyces custersii, rhizopus, etc. at certain parts by weight. The processing method is high in processing efficiency and can reduce the energy consumption. The sweet potato and rice steamed sponge cakes prepared by the processing method have the advantages of being high in sensory quality, mellow in sweet potato flavor, rich in nutrition, and easily digestible and nourishing body and preserving health, have certain health-care effects, and are good in quality retention, long in shelf life and high in economic efficiency.

Description

[0001] 【Technical field】 [0002] The invention relates to the technical field of crop processing, in particular to a processing method of sweet potato rice cake. [0003] 【Background technique】 [0004] Sweet potato, also known as sweet potato, sweet potato, sweet potato, etc., is rich in protein, a large amount of soluble dietary fiber, more vitamin A, etc. Regular consumption can improve the body's immunity, maintain the elasticity of blood vessel walls, prevent arteriosclerosis, and Prevent constipation, coronary heart disease, etc.; at the same time, sweet potatoes are also an ideal diet food. The calories of sweet potatoes with the same quality are only 1 / 3 of that of rice, and the rich cellulose and fructose have special functions to prevent sugar from turning into fat. [0005] And rice cake is a traditional rice fermented food in my country, which has a long history of processing and profound cultural connotations in the south of China. Rice cake is generally made of ...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L7/104A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/32
Inventor 姚逍逸
Owner 姚逍逸
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