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Quick-freeze purple sweet potato rice dumpling and making method thereof

A purple potato and zongzi technology, applied in the fields of food science, food preservation, and preservation of food ingredients as anti-microbials, can solve problems such as affecting the environmental sanitation of soy products factories, exceeding the absorption capacity of farmers, and retaining fresh bean dregs. Conducive to digestion and absorption, excellent palatability, and the effect of reducing water content

Inactive Publication Date: 2018-12-28
兰溪市捷喜食品加工技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for soy product processing enterprises, the output of bean dregs is huge, which exceeds the absorbing capacity of farmers, resulting in the retention of most fresh bean dregs
Fresh bean dregs are high in water content (84.5%), rich in protein (4.73%) and sugar (7.00%), and are prone to corruption. If they are not processed in time, they will affect the environmental sanitation of the bean product factory

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A quick-frozen purple potato zongzi, the raw materials and parts by weight are as follows: 10 parts of glutinous rice, 5 parts of purple sweet potato, 6 parts of dietary fiber powder, 2 parts of chitosan, 2 parts of coconut oil and 3 parts of maltitol.

[0024] Dietary fiber powder is a product obtained by enzymatic hydrolysis of soybean dregs with compound enzymes. The raw materials required for enzymatic hydrolysis and their parts by weight are: 20 parts of soybean dregs, 2 parts of compound enzymes, and 5 parts of absolute ethanol. The components of the compound enzymes and their parts by weight are as follows: 0.5 part of cellulase, 0.5 part of pectinase, 0.2 part of glucoamylase, 0.3 part of flavor protease. Using soybean dregs to extract dietary fiber can turn waste into treasure, which is green and environmentally friendly and increases the added value of soybeans. Adding dietary fiber to zongzi can not only improve the taste of zongzi, increase chewiness, but als...

Embodiment 2

[0034] A quick-frozen purple potato zongzi, the raw materials and parts by weight are as follows: 15 parts of glutinous rice, 7 parts of purple sweet potato, 7 parts of dietary fiber powder, 2 parts of chitosan, 2 parts of coconut oil and 3 parts of maltitol.

[0035] Dietary fiber powder is a product obtained by enzymatic hydrolysis of soybean dregs with compound enzymes. The raw materials required for enzymatic hydrolysis and their parts by weight are: 30 parts of soybean dregs, 3 parts of compound enzymes, and 7 parts of absolute ethanol. The components of the compound enzymes and their parts by weight are as follows: 0.7 part of cellulase, 0.9 part of pectinase, 0.3 part of glucoamylase, 0.4 part of flavor protease.

[0036] A preparation method for quick-frozen purple sweet potato dumplings, specifically comprising the following steps:

[0037] Preparation of dietary fiber powder: Dry fresh soybean dregs at 50°C, control the water content at 15%, crush them, pass through ...

Embodiment 3

[0045] A quick-frozen purple potato zongzi, the raw materials and parts by weight are as follows: 20 parts of glutinous rice, 10 parts of purple sweet potato, 8 parts of dietary fiber powder, 3 parts of chitosan, 3 parts of coconut oil and 4 parts of maltitol.

[0046] Dietary fiber powder is a product obtained by enzymatic hydrolysis of soybean dregs with compound enzymes. The raw materials required for enzymatic hydrolysis and their parts by weight are: 40 parts of soybean dregs, 4 parts of compound enzymes, and 10 parts of absolute ethanol. The components of the compound enzymes and their parts by weight are as follows: 1 part of cellulase, 1.2 parts of pectinase, 0.5 part of glucoamylase, 0.5 part of flavor protease.

[0047] A preparation method for quick-frozen purple sweet potato dumplings, specifically comprising the following steps:

[0048] Preparation of dietary fiber powder: Dry fresh soybean dregs at 60°C, control the water content to 20%, pulverize them, pass thr...

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Abstract

The invention discloses a quick-freeze purple sweet potato rice dumpling and a making method thereof. The purple sweet potato rice dumpling is prepared from sticky rice, purple sweet potatoes, dietaryfiber powder, chitosan, coconut oil and maltitol. Accordingly, by making the dietary fiber powder, pre-treating the purple sweet potatoes, pre-treating the sticky rice, pre-treating reed leaves, making the rice dumpling, boiling the rice dumpling and conducting quick-freeze packaging, the quick-freeze purple sweet potato rice dumpling is obtained. The made quick-freeze purple sweet potato rice dumpling is bright in color, delicate and soft in histological structure, obvious in purple sweet potato, rich in dietary fiber, low in sugar and fat, agreeably sweet in flavor, high in safety, good inpalatability, rich in sensory experience, pure natural, free of additive, green and healthy; the preparation method is easy to implement, the production efficiency is high, processing is easy to conduct, waste can be turned into wealth, environmental friendliness is achieved, and industrial production is easy to achieve.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a quick-frozen purple sweet potato zongzi and a preparation method thereof. technical background [0002] Purple sweet potato, also known as black sweet potato, is named for its purple to nearly black skin and purple to deep purple flesh, and its bright color. The nutritional value of purple sweet potato is very high. In addition to the nutritional components of ordinary sweet potatoes, it is also rich in natural anthocyanins and active trace element selenium. Anti-mutagenic, hypotensive and anti-arteriosclerosis functions. Anthocyanins are water-soluble natural pigments, which have the functions of anti-oxidation, scavenging free radicals, anti-mutation and anti-tumor, alleviating liver dysfunction, preventing cardiovascular diseases and type II diabetes. It is the most direct, most effective and safest free radical scavenger for diseases and maintenance of human healt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/126A23L19/10A23L33/22A23L33/125A23L3/3562A23L5/10
CPCA23L7/126A23L3/3562A23L5/15A23L19/105A23L33/125A23L33/22A23V2002/00A23V2200/10A23V2200/32A23V2200/044A23V2250/511A23V2250/5116
Inventor 张庆吉
Owner 兰溪市捷喜食品加工技术有限公司
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