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Low-calorie purple sweet potato stuffing and preparation method thereof

A purple potato filling and low-calorie technology is applied to the preparation of low-calorie purple potato fillings, and the field of low-calorie purple potato fillings can solve the problems of daring to eat, daring to eat more, and converting into glucose, etc., so as to reduce calories. , the effect of promoting development and improving the degree of deep processing

Inactive Publication Date: 2018-05-18
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, because purple sweet potato also contains a lot of starch, it is very easy to convert into glucose in the body and generate a lot of heat. Some people, such as overweight and diabetic patients, dare not eat or dare not eat more

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Clean and cut fresh purple sweet potatoes into pieces, put them in an autoclave for steam autoclaving and gelatinization treatment, after they are fully matured, take them out and cool them to room temperature, place them in a homogenizer, and add crushed ice cubes (10% by weight of purple sweet potatoes) ( Ice maker) and 1% salt of purple sweet potato weight, turn on the homogenizer, prepare low-temperature purple sweet potato puree below 10°C, place low-temperature purple sweet potato puree in the refrigerator at 4°C for 24 hours, and obtain purple sweet potato anti-aging Retrograded purple sweet potato puree with a permanent starch production rate (i.e. purple potato starch retrogradation rate) of 15.78%±0.35%.

[0021] The formula for calculating the yield of resistant starch in purple sweet potato is:

[0022] (The quality of resistant starch in the retrograde purple potato mash / the quality of starch in the fresh purple potato)×100%

[0023] The quality of starch ...

Embodiment 2

[0026] Clean and cut fresh purple sweet potatoes into pieces, put them in an autoclave for steam autoclaving and gelatinization treatment, take them out and cool them to room temperature after they are fully matured, put them in a homogenizer, and add crushed ice cubes (12% by weight of purple sweet potatoes) ( ice maker) and 1% salt by weight of purple sweet potato, turn on the homogenizer to prepare low-temperature purple sweet potato puree below 10°C, place the low-temperature purple sweet potato puree in the refrigerator at 4°C for 30 hours, and obtain purple sweet potato anti-aging Retrograded purple sweet potato puree with a permanent starch generation rate (i.e. purple potato starch retrogradation rate) of 18.26%±0.52%.

[0027] According to the raw material formula (percentage by weight) of 70% retrograde purple sweet potato puree, 8% sorbitol, 8% isomalto-oligosaccharide, and 14% inulin, mix the raw materials evenly, and fry them in a steam jacketed pot until the moist...

Embodiment 3

[0029] Clean and cut fresh purple sweet potatoes into pieces, put them in an autoclave for steam autoclaving and gelatinization treatment, take them out and cool them to room temperature after they are fully matured, put them in a homogenizer, and add crushed ice cubes (14% by weight of purple sweet potatoes ( ice maker) and 1% salt by weight of purple sweet potato, turn on the homogenizer to prepare low-temperature purple sweet potato puree below 10°C, place the low-temperature purple sweet potato puree in the refrigerator at 4°C for 36 hours, and obtain purple sweet potato anti-aging Retrograded purple potato puree with a permanent starch production rate (i.e. purple potato starch retrogradation rate) of 20.33%±0.46%.

[0030] According to the raw material formula (percentage by weight) of retrograde purple sweet potato puree 62%, sorbitol 12%, isomalto-oligosaccharide 11%, inulin 14.95%, potassium sorbate 0.05%, the raw materials are mixed evenly, and placed in a steam jacke...

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PUM

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Abstract

The invention discloses low-calorie purple sweet potato stuffing and a preparation method thereof. The stuffing comprises the following raw materials in percentage by weight: 60-70% of retrograded minced purple sweet potatoes, 5-15% of sorbitol, 5-15% of isomalto-oligosaccharides and 10-15% of inulin. The retrograded minced purple sweet potatoes are prepared by the following steps: cleaning purplesweet potatoes, cutting the purple sweet potatoes into pieces, placing the purple sweet potato pieces in a high-pressure sterilization pot, carrying out steam autoclaving gelatinization treatment, fully curing, conducting complete curing, taking out the cured purple sweet potatoes, and cooling the cured purple sweet potatoes to room temperature, placing the cooled purple sweet potatoes in a homogenizer, adding crushed ice which is prepared by an ice machine and is 10-15 percent of the purple sweet potatoes in weight and salt which is 1 percent of the purple sweet potatoes in weight, startingthe homogenizer to prepare low-temperature minced purple sweet potatoes which are at a temperatures of 10 DEG C or below, and standing the low-temperature minced purple sweet potatoes in a refrigerator at 4 DEG C or below for 24-36 hours at the temperature of 4 DEG C of the refrigerator. The yield of purple sweet potato resistant starch of the invention can be up to 15-21%. The method not only reduces the calorie of purple sweet potato stuffing, but also improves the nutrition and health value of the purple sweet potato stuffing, changes the present situation that domestic purple sweet potatoindustrialization and processing degree is low, and the added value of products is not high. The method of the invention can provide a new way for the high-value utilization of purple sweet potato resources in China, and can help to improve the deep processing degree of purple sweet potatoes.

Description

technical field [0001] The invention relates to a purple sweet potato filling, in particular to a low-calorie purple sweet potato filling, and also relates to a preparation method of the low-calorie purple sweet potato filling. Background technique [0002] Purple sweet potato, also known as purple sweet potato and purple sweet potato, belongs to the annual herb of Convolvulaceae. In addition to the nutrients of ordinary sweet potatoes, purple potatoes are rich in anthocyanins and selenium, such as starch, dietary fiber, protein, various microorganisms and minerals. The biggest feature of purple sweet potato is that it is rich in anthocyanins, which are powerful antioxidants that can protect the human body from free radical damage, enhance the elasticity of blood vessels, improve the circulatory system and enhance the smoothness of the skin , suppress inflammation and allergies, improve joint flexibility. Purple sweet potato is rich in selenium, which can resist the invasi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L5/10A23L33/21
CPCA23L5/19A23L19/105A23L33/21A23V2002/00A23V2200/3202A23V2200/332A23V2200/328A23V2250/642A23V2250/5062
Inventor 张雁马永轩张名位邓媛元张瑞芬刘磊唐小俊贾栩超刘光张惠娜
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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