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Purple sweet potato pili nut and processing method thereof

A processing method and technology of pili fruit, applied in the processing field of purple potato pili fruit, can solve problems such as single eating method of pili fruit, and achieve the effects of low processing cost, long shelf life and simple steps

Inactive Publication Date: 2018-09-21
周雷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, people's eating method of pili fruit is relatively simple, and pili fruit is usually roasted and cooked directly to eat the nuts

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Raw materials: Shell the pili nuts, remove mildew, broken petals and irregular pili nuts, screen out 1000g of pili nuts of the same size, and use pulsed strong light to carry out preliminary sterilization on the screened pili nuts, one pulse Light-flash at 4J / cm;

[0018] (2) Boil sugar: Heat 200g maltose and add 200g white sugar and water to cook until the syrup changes from big bubbles to small bubbles, turn off the heat and add baking powder after cooling;

[0019] (3) Mixing powder: 300g glutinous rice flour, 300g sticky rice flour, 300g corn starch, 500g purple sweet potato powder, 300g salt, 20g monosodium glutamate, 50g chitosan and mix well to form a mixed powder;

[0020] (4) Coating: Put the pili nuts into the coating machine, pour the syrup, pour a layer of the syrup and sprinkle a layer of the mixed powder, and repeat the process until the mixed powder sticks to the pili nuts , form a layer of 3-8 mm thick shell to obtain a semi-finished product, and th...

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PUM

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Abstract

The present invention discloses a processing method of a purple sweet potato pili nut and belongs to the field of food processing. Main links are as follows: material preparing, sugar boiling, powdermixing, coating, baking, sterilizing and packaging. The processing method of the purple sweet potato pili nut mainly uses machined production, reduces labor, is simple in steps and low in processing costs, enables the purple sweet potato pili nut to be relatively long in shelf life, and is suitable for mass production. The prepared purple sweet potato pili nut combines flavor of pili nuts and purple sweet potatoes, has advantages of being crunchy, delicious, and rich in nutrients, and can better meet people's diversified needs for food tastes and nutrients.

Description

technical field [0001] The invention relates to a purple sweet potato pili fruit, and also relates to a processing method of the purple sweet potato pili fruit. Background technique [0002] Pili fruit contains 17 kinds of amino acids including 8 kinds of amino acids necessary for the human body, and is rich in minerals such as high manganese, calcium, phosphorus, potassium, vitamins, carotene, protein and other components. The main effects of pili fruit are to improve memory, regulate blood lipids, and delay body aging. Pili fruit is rich in monounsaturated fatty acids, which can significantly reduce cholesterol. Regular consumption can reduce the risk of coronary heart disease, effectively protect the cardiovascular and cerebrovascular system, and prevent atherosclerosis. The monounsaturated fatty acids in pili fruit can lower blood pressure, regulate and control blood sugar levels, and improve the lipid metabolism function of diabetic patients, especially for the reducti...

Claims

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Application Information

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IPC IPC(8): A23L25/00A23L19/10
CPCA23L25/25A23L19/105A23V2002/00A23V2200/14A23V2200/16
Inventor 周雷
Owner 周雷