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Sweet potato leaf paper type food and preparation method thereof

A technology of sweet potato leaves and food, applied in food ingredients, functions of food ingredients, food ingredients as mouthfeel improvers, etc., can solve the problems of not considering the use of leaf protein, not considering the protein utilization efficiency, and no sweet potato leaf paper type food report And other problems, to achieve the effect of increasing nutritional value, easy to carry, and broad market development prospects

Inactive Publication Date: 2017-12-15
HUNAN WOYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Chinese patent with the notification number CN103039874A discloses a high-protein vegetable paper and its preparation method. Although the purpose of this method is to produce high-protein vegetable paper, the purpose of increasing the protein of the product is only achieved by adding a high content of fish scale collagen , its essence is to use the added exogenous animal protein as the main source of supplementation, without considering the resource of leaf protein, nor the problem of protein utilization efficiency
And at present existing open literature has only reported the research of processing products such as sweet potato leaf noodles, sweet potato leaf sauce, sweet potato leaf pickle, sweet potato leaf chewable tablet, sweet potato leaf biscuit, but does not see the report of sweet potato leaf paper type food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Raw material composition (by weight): 80 parts of sweet potato leaf puree, 3 parts of trehalose, 2 parts of soybean protein isolate, 0.5 part of whey protein, 0.5 part of sodium alginate, 0.5 part of glycerin, 1 part of seasoning liquid and 30 parts of water .

[0028]Take soybean protein isolate and whey protein, add 6 parts of water, heat to 90°C, add glycerin, stir until a uniform emulsion is formed, and obtain a protein solution; take sodium alginate and trehalose, mix well, add the remaining water, and stand Set aside for 1 hour, after the sodium alginate is fully swollen, heat and dissolve to obtain sodium alginate sugar liquid; mix sweet potato leaf puree with protein liquid and sodium alginate sugar liquid, and use a colloid mill to grind and refine it into a homogeneous 30-200μm Material, pour the homogeneous material on the screen covered with nylon cloth of more than 200 meshes, use the applicator to coat the material into a film with a thickness of 2mm, and ...

Embodiment 2

[0030] Raw material composition (by weight): 90 parts of sweet potato leaf puree, 5 parts of trehalose, 2.5 parts of soybean protein isolate, 1 part of whey protein, 0.8 part of sodium alginate, 0.8 part of glycerin, 1.5 parts of seasoning liquid and 40 parts of water .

[0031] Take soybean protein isolate and whey protein, add 10.5 parts of water, heat to 90°C, add glycerin, stir until a uniform emulsion is formed, and obtain a protein solution; mix sodium alginate and trehalose, add the remaining water, and let it stand After 1.5 hours, after the sodium alginate is fully swollen, heat and dissolve to obtain sodium alginate syrup; mix the sweet potato leaf puree with protein liquid and sodium alginate syrup, and use a colloid mill to grind and refine it into a homogeneous material of 30-200 μm , Pour the homogeneous material on a screen covered with nylon cloth of more than 200 meshes, use a spreader to coat the material into a film with a thickness of 2mm, and heat and blas...

Embodiment 3

[0033] Raw material composition (by weight): 100 parts of sweet potato leaf puree, 7.5 parts of trehalose, 3 parts of soybean protein isolate, 1.5 parts of whey protein, 1 part of sodium alginate, 1 part of glycerin, 2 parts of seasoning liquid and 50 parts of water .

[0034] Take soybean protein isolate and whey protein, add 12 parts of water, heat to 90°C, add glycerin, stir until a uniform emulsion is formed, and obtain a protein solution; mix sodium alginate and trehalose, add the remaining water, and let it stand After 2 hours, after sodium alginate is fully swollen, heat and dissolve to obtain sodium alginate syrup; mix sweet potato leaf puree with protein liquid and sodium alginate syrup, and use a colloid mill to grind and refine it into a homogeneous material of 30-200 μm , Pour the homogeneous material on a screen covered with nylon cloth of more than 200 meshes, use a spreader to coat the material into a film with a thickness of 2mm, and heat and blast the film at ...

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Abstract

The present invention discloses sweet potato leaf paper type food and a preparation method thereof. The sweet potato leaf paper type food is prepared from edible sweet potato leaves rich in proteins as a main raw material and combines film-forming auxiliary materials of soybean protein isolate, whey protein, etc., trehalose, sodium alginate, etc. are added, and processes of homogenizing, film spreading, hot air drying, film uncovering, seasoning, shaping, microwave drying, etc. are conducted. The preparation method can adjust compositions of protein amino acids in products and improves a protein utilization and a film-forming property. The prepared sweet potato leaf paper type food presents dark green, has a certain toughness and a delicately fragrant flavor of the sweet potato leaves, is nutritious and easy to carry, has a protein amino acid score reaching 85 points or more, can be used as a snack food, can be eaten when the food is dry, and can also be used for soup material cooking. The product enriches sweet potato leaf deep processed series products, better retains nutrients in the sweet potato leaves, and has very broad market development prospects.

Description

technical field [0001] The invention relates to a vegetable paper-shaped food, in particular to a sweet potato leaf paper-shaped food and a preparation method of the food. Background technique [0002] Sweet potato, also known as sweet potato, sweet potato, sweet potato, sweet potato, sweet potato, is an annual herb of Convolvulaceae. Sweet potato leaves are rich in polyphenols, crude protein, crude fiber, vitamins, polysaccharides and minerals. The polyphenol content of sweet potato leaves is 2-3 times higher than that of spinach, kale and other vegetables; the protein content is as high as 16.69-31.08g / 100g dry weight, and the essential amino acid content is rich; the crude fiber content is 9.15-14.26g / 100g dry weight, which belongs to High dietary fiber food. Sweet potato leaves have a good effect on preventing arteriosclerosis, preventing the atrophy of connective tissue in organs such as liver and kidney, and improving the body's immunity. It also has health functions...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L33/185A23L33/19
CPCA23L19/105A23L33/185A23L33/19A23V2002/00A23V2200/14A23V2200/30A23V2250/5488A23V2250/54252
Inventor 王锋彭江林彭焕新
Owner HUNAN WOYUAN FOOD
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