Chinese yam cream formula and preparation method thereof

A technology for yam cream and formula, which is applied in the field of food processing, can solve the problems of unfavorable development of children, high cholesterol content, and large calories in products, and achieves the effects of moderate sweetness, rich nutrition and delicate taste.

Inactive Publication Date: 2018-09-28
何蔚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the raw materials used in existing cream cakes are milk and cream, which are soft and delicious, cost high, and the products have high calorie content and high cholesterol content, which is not good for children's development, and is not suitable for obese people and hypertensive patients.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Present embodiment is a kind of preparation method of Chinese yam cream, and this method comprises and preferably operates according to the following steps:

[0020] Step 1, prepare the raw materials according to the above parts by weight. The total weight of the raw materials in this embodiment is 0.122 kg. Specifically, 100 g of yam paste, 10 g of honey, 1 g of coconut milk, 10 g of condensed milk, and 1 g of milk. The raw materials are weighed for backup use;

[0021] Because yam mud is the main component of yam cream, in order to increase the taste, iron rod yam is selected in this embodiment.

[0022] Step 2, adding honey, coconut milk, condensed milk, and milk to the yam paste, and stirring evenly to obtain the preliminary prepared yam cream;

[0023] Step 3, pass through a 60-mesh sieve to obtain the finished yam cream, which is set aside.

Embodiment 2

[0025] Present embodiment is also a kind of preparation method of Chinese yam cream, and this method comprises and preferably operates according to the following steps:

[0026] Step 1, prepare the raw materials according to the above parts by weight. The total weight of the raw materials in this embodiment is 0.65 kg. Specifically, 500 g of yam paste, 50 g of honey, 25 g of coconut milk, 50 g of condensed milk, and 25 g of milk. The raw materials are weighed for backup use;

[0027] Among them, yam paste is the core component of yam cream. In this embodiment, in order to further increase the mouthfeel of yam cream, the above-mentioned yam paste is made of iron rod yam and is made according to the following steps, specifically: peel the yam and steam it for 25 ~35 minutes, until the chopsticks can penetrate the yam, then soak the yam in salt water to cool, rinse the salt water attached to the surface of the yam after cooling, and finally crush the yam to make yam mud;

[0028...

Embodiment 3

[0031] The present embodiment is also a method for preparing yam cream, which method includes and preferably operates according to the following steps:

[0032] Step 1, prepare the raw materials according to the above parts by weight. The total weight of the raw materials in this example is 1.19 kg. Specifically, 900 g of yam paste, 90 g of honey, 50 g of coconut milk, 90 g of condensed milk, and 60 g of milk. The raw materials are weighed for backup use;

[0033] Similarly, yam paste is the core component of yam cream. In this embodiment, in order to further increase the taste of yam cream, the above-mentioned yam paste is made of iron stick yam and is made according to the following steps, specifically: peel the yam and steam 25 to 35 minutes, until the chopsticks can penetrate the yam, then soak the yam in salt water to cool, rinse the salt water attached to the surface of the yam after cooling, and finally crush the yam to make yam mud;

[0034] Step 2, adding honey, coco...

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PUM

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Abstract

The invention provides a Chinese yam cream formula and a preparation method thereof. The Chinese yam cream formula comprises the following components in parts by mass: 10-90 parts of Chinese Yam mud,1-9 parts of honey, 0.1-5 parts of coconut milk, 1-9 parts of condensed milk, and 0.1-6 parts of milk; the above raw materials are uniformly stirred according to the mass part to obtain the preliminarily prepared Chinese yam cream, and the preliminarily prepared Chinese yam cream passes through a 60-100-mesh sieve to obtain the finished product Chinese yam cream. The Chinese yam cream can substitute traditional cream for piping, cake coating or being used as a sandwich. The Chinese yam cream formula has the advantages that by adjusting the proportion of Chinese yam and honey, coconut milk, condensed milk and milk as well as improving the preparation method of the Chinese yam cream, the Chinese yam cream has the characteristics of moderate sweet degree and fine mouthfeel, can satisfy sensory requirements, and has health-caring effect and abundant nutrition.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a formula of yam cream and a preparation method thereof. Background technique [0002] Most of the raw materials used in existing cream cakes are milk and butter, which are soft and delicious, cost high, and the products have high calorie content and high cholesterol content, which is not good for children's development, and is not suitable for obese people and hypertensive patients. In order to meet people's requirements for health, cream cake products are developing in the direction of natural, health care and functionalization. [0003] Yam contains soluble fiber, which will produce a feeling of fullness after eating, which can delay the emptying of food in the stomach; control the rise of blood sugar after meals, and can also help digestion and lower blood sugar. It is a low-calorie food, which can be assured Eat more without worrying about getting fat. At the same time, yam ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L9/20A23L19/10A23L33/00
CPCA23L9/22A23L19/10A23L33/00A23V2002/00A23V2200/12A23V2200/14A23V2200/30
Inventor 何蔚
Owner 何蔚
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