47 results about "Sweet potato - dietary" patented technology

The invention belongs to the field of functional food ingredient processing and comprehensive utilization of byproducts. The preparation method of high-activity purple sweet potato dietary fiber comprises the following steps: step 1, crudely smashing and filtering waste pigment production dregs of fresh purple sweet potatoes or dried waste pigment production dregs of purple sweet potatoes to obtain a material liquid; step 2, adding a phosphate buffer into the material liquid, regulating the pH of the material liquid to 6.0-6.5, and adding alpha-amylase; step 3, regulating the pH of a substance obtained in step 2 to 4.0-4.5 by using acetic acid, and adding saccharifying enzyme; step 4, regulating the pH of a substance obtained in step 3 to 7.0-7.5 by using sodium hydroxide, and adding neutral protease; step 5, centrifugally separating a substance obtained in step 4, treating liquid supernatant to obtain a soluble dietary fiber product in a first stage; step 6, treating a insoluble dietary fiber precipitate obtained in step 5; step 7, treating a substance obtained in step 6 to obtain a modified dietary fiber product in a second stage; and step 8, combining the soluble dietary fiber obtained in step 5 in the first stage with the modified dietary fiber obtained in step 7 in the second stage, and uniformly mixing the dietary fibers, so as to obtain a final product.

The invention relates to a sweet potato product and a preparation process, in particular to sweet potato dietary fiber and a preparation process thereof, suitable for deeply processing sweet potatoes. In the invention, residual sweet potato dregs left after traditional starch extraction of sweet potato are used as a raw material, and the process comprises the following steps of: selecting and soaking the raw material, primarily cleaning, secondarily cleaning, thirdly cleaning, crushing, elutriating fiber pulp, extruding to dewater, dewatering fiber dregs, baking the fiber dregs, swelling, crushing and sieving. The invention has simple practical production process and low cost, fully utilizes the sweet potato dregs left after starch extraction, reduces waste emission, protects the biological environment, increases the economic incomes of peasants and improves the economic benefits of production enterprises.

The invention discloses a method for preparing dietary fiber in sweet potato slag, mainly aims at the problems that most sweet potato slag is discarded as a waste to cause serious environmental pollution, new dietary fiber resources are found, and the like, and provides the method for preparing the dietary fiber in the sweet potato slag. The method comprises the following steps of sweet potato slag-washing with water-adjusting pulp, grinding with a colloid mill, screening (primary screening-secondary screening)-sweet potato dietary fiber crude product-seasoning-bottling-sterilizing-cooling-inoculating-culturing fermentation-washing with water-drying-finished sweet potato dietary fiber products. The method has the advantages of simple operation, mild reaction conditions, no pollution, and the like, can increase the content of soluble dietary fiber in the dietary fiber product, and is low in production cost, and easy in realization of industrial production.

The invention provides sweet potato dietary fiber noodles and a preparing method thereof. The sweet potato dietary fiber noodles are prepared from, by weight, 500-600 parts of sweet potato starch, 50-80 parts of hydroxypropyl sweet potato modified starch, 200-300 parts of wheat flour, 100-200 parts of vital gluten, 30-50 parts of sweet potato residue powder, 30-50 parts of sweet potato vine leaf powder, 0.5-1 part of Ask gum, 2-4 parts of sodium alga acid and 400-550 parts of water. The sweet potato dietary fiber noodles have the advantages of being high in moldability and ductility, smooth, chewy, high in cooking quality, good in taste and the like and contains rich sweet potato dietary fiber, protein and a small amount of fat. By eating the noodles, dietary fiber supplement and intestinal tract nursing can be achieved. The preparing method has the advantages of being convenient, simple, easy to operate and the like, and the utilization rate of sweet potato residue byproducts generated during sweet potato starch processing can be increased.

The invention discloses sweet potato vermicelli, comprising the following ingredients: sweet potato powder, corn starch, cassava starch, and potato starch, or sweet potato powder, corn starch, and cassava starch, or sweet potato powder and potato starch as raw materials, edible salt with the weight being 0.5-1.5% of the weight of the raw materials, and edible plant oil with the weight being 0.5-1.5% of the weight of the raw materials. The sweet potato vermicelli is prepared by the following steps: fully mixing the ingredients with water having the weight being 30-40% of the weight of the raw materials, conducting high pressure friction extrusion by using a double screw vermicelli maker, curing the vermicelli by using the heat generated by high pressure friction extrusion, preserving the moisture of the extruded cured vermicelli under a normal temperature at a humidity of 60-90% and naturally aging for 7-9 h, then cutting, loosening the cut vermicelli, then drying the loose cut vermicelli, and packaging to obtain a finished product.

The invention relates to a production method of instant sweet potato dietary fiber slimming health care porridge powder. Fresh sweet potatoes are taken as a raw material, and multiple working procedures such as cleaning, smashing and filtering, precision cleaning, dehydrating, stoving, baking to be cooked, refine smashing, sweet potato starch adding, sweetener mixing, packaging into small bags and the like are carried out, thus the instant sweet potato dietary fiber slimming health care porridge powder is obtained. The dietary fiber content of the instant sweet potato dietary fiber slimming health care porridge powder reaches more than 90%, and the instant sweet potato dietary fiber slimming health care porridge powder has inherent fragrant and sweet burnt taste, lubricant taste and slimming health care function. The instant sweet potato dietary fiber slimming health care porridge powder can be eaten only after being cooked by boiled water, thus being extremely convenient to eat.

The invention relates to a quick-freezing sweet potato dietary fiber steamed bun and a production method thereof and belongs to the technical field of food processing. The technical scheme provided by the invention is as follows: the quick-freezing sweet potato dietary fiber steamed bun consists of the following raw materials: sweet potato flour, wheat flour, high-activity dried yeast, salt and water, wherein each 1000 g of steamed bun contains 300-350 g of sweet potato flour, 300-350 g of wheat flour, 5-10 g of high-activity dried yeast, 10-30 g of salt and 300-350 g of water. The preparation process comprises the steps of stirring and kneading dough, standing and fermenting, blanking and forming, quickly freezing and cold storage and steaming. According to the quick-freezing sweet potato dietary fiber steamed bun disclosed by the invention, a high-quality sweet potato dietary fiber is used to replace part of wheat flour so as to increase the content of dietary fiber in the steamed bun and further the acceptable daily intake necessary for a human body is supplemented; and due to the utilization of a refrigerating and freezing storage technology of foods, the safety and the convenience of the foods and the standardization of the quality are ensured and the foundation for the industrialization of the steamed bun is laid.

The invention provides bread rich in sweet potato dietary fiber and a manufacturing method of the bread. The raw materials used for manufacturing the bread rich in sweet potato dietary fiber include, by mass, 10-40 percent of sweet potato rough dietary fiber starchy flour, 10-40 percent of sweet potato rough dietary fiber ultra-fine powder, 10-20 percent of high hydrostatic pressure synergy enzymolysis modified sweet potato rough dietary fiber powder, 4-12 percent of extrusion sweet potato rough dietary fiber powder, 5-12 percent of sweet potato starch, 5-13 percent of sweet potato modified starch, 0.2-6 percent of food gum, 1-3 percent of egg white, 0.5-3 percent of sugar, 0.1-1 percent of salt, 0.5-3 percent of yeast and the like. When the bread rich in sweet potato dietary fiber is manufactured, the weight ratio of the raw materials and water is 100:70-110. According to the method, the manufactured bread rich in sweet potato dietary fiber is large in specific volume, and has the unique flavor of sweet potatoes, the chewy taste is achieved, the color is slightly yellow, and the good nutrition and healthcare effects are achieved.

The invention belongs to the field of food processing and particularly relates to a quick-frozen steamed and stuffed bun as well as a preparation method and application thereof. The quick-frozen steamed and stuffed bun consists of a bun wrapper and bun stuffing, wherein the bun wrapper comprises the following components: flour, esterified starch, waxy corn starch, 5-8 parts of sweet potato residues, trehalose, yeast, lecithin, soybean protein isolate, salt and water. Due to addition of the esterified starch, waxy corn starch, sweet potato residues, trehalose, lecithin and soybean protein isolate in the bun wrapper, the prepared quick-frozen steamed and stuffed bun has good water retention, aging resistance and freezing-thawing stability; and after repeated freezing and thawing, the steamed and stuffed bun maintains the original flavor, bulkiness, elasticity and softness still. In addition, the prepared quick-frozen steamed and stuffed bun contains rich sweet potato dietary fiber, has unique flavor and rich and balanced nutrition, has a health-care function, does need to be unthawed for fermentation again, and can be taken out for direct steaming, so that the simple and fast effects are achieved.

The invention relates to a making method of high-fiber bean crisp pastries. The making method comprises the following steps of (1) preparing 60-80-mesh mung bean powder; (2) mixing the mung bean powder with wheat flour and sweet potato dietary fibers, adding high temperature resistant alpha-amylase and high temperature resistant cellulase, performing activation, adjusting the moisture content of materials to be 15-20%, pouring the treated materials into a twin-screw extrusion bulking machine to obtain bar-shaped semi-finished products, performing drying, and performing crushing to 100-120 meshto obtain puffed powder; (3) preparing an additive capable of reducing blood lipid from raw materials of dry products of lotus leaves, haws and shiitake mushrooms; (4) mixing robinia honey with sucralose and maltitol, performing dissolving, performing granulation, performing drying, and performing granule separation to obtain a sweet mixture; (5) mixing the puffed powder with the additive capableof reducing blood lipid and the sweet mixture, adding glutinous rice flour, eggs and olive oil, and performing uniform stirring to obtain dough; (6) performing baking to obtain pastries; and (7) encapsulating products. The invention provides the making method of high-fiber bean crisp pastries having the function of reducing blood lipid, the mouth feel of coarse cereals is significantly improved,and the digestibility is improved.

The invention belongs to the technical field of health-care foods and relates to a sweet potato biscuit and a preparation method thereof. The sweet potato biscuit comprises the following raw materials in parts by weight: 60 to 80 parts of sweet potatoes, 3 to 5 parts of sweet potato dietary fibers, 10 to 20 parts of purple rice, 5 to 15 parts of lobed kudzuvine root, 3 to 8 parts of medlar, 2 to 6 parts of hawthorn, 3 to 7 parts of Chinese date, 6 to 10 parts of lucuma nervosa, 4 to 8 parts of carrot, 6 to 10 parts of soybean, 5 to 11 parts of black sesame, 20 to 30 parts of millet, 5 to 10 parts of pineapple, 10 to 20 parts of cow milk and 8 to 12 parts of rose. The sweet potato biscuit disclosed by the invention has rose flower fragrance and fruit aroma, is sweet and scour in mouth feeling, and has the effects of boosting and reinforcing brain, enhancing memory ability, improving eyesight and calming the nerves, enhancing the immune, relieving the fatigue, improving the constipation and hemorrhoids and the like.

The invention relates to an extraction method for sweet potato dietary fiber. The method includes: selecting starch extracted sweet potato residue as the raw material, conducting soaking by clear water, adding water and smashing the material into a sweet potato residue slurry; adding a sodium hydroxide solution into the sweet potato residue slurry to dissolve out the protein and fat therein; performing filtration, adding a hydrogen peroxide solution into the sweet potato residue subjected to alkali treatment to remove sweet potato residue polyphenol; conducting filtration, then adding a hydrochloric acid solution into the sweet potato residue polyphenol removed sweet potato residue to dissolve out the starch in the sweet potato residue; performing filtration, then flushing the acid treated sweet potato residue by distilled water to neutral, thus obtaining a neutral sweet potato insoluble; and carrying out drying and crushing, thus obtaining sweet potato dietary fiber. The method provided by the invention has the advantages of reasonable process, strong operability, high dietary fiber yield and purity, and can be used for large scale industrialized production.

The invention belongs to the technical field of health foods and relates to nutrition powder based on sweet potatoes and a preparation method of the nutrition powder. The nutrition powder comprises the following raw materials in parts by weight: 80-100 parts of the sweet potatoes, 1-3 parts of sweet potato protein, 3-5 parts of sweet potato dietary fibers, 3-10 parts of semen cassiae, 6-10 parts of walnuts, 4-12 parts of pineapples, 4-12 parts of lemons, 10-20 parts of brown rice, 4-10 parts of fructus alpiniae oxyphyllae, 4-12 parts of tamarind fruits, 5-9 parts of donkey-hide gelatin, 4-8 parts of cashew nuts, 3-5 parts of mint, 10-20 parts of honey, 6-10 parts of tremella, 6-10 parts of grape seed powder and 6-12 parts of rose hips. The nutrition powder disclosed by the invention has the scorch aroma and the fruit fragrance, is fragrant and sweet in taste and has the effects of strengthening and nourishing the brain, enhancing memory ability, improving eyesight, soothing nerves, enhancing immunity, relieving fatigue, improving constipation and haemorrhoids, and the like.

The invention relates to carrot beam vermicelli and belongs to the field of food. The carrot beam vermicelli comprises 20%-30% of carrots, 40%-65% of sweet potato starch, 20%-30% of konjak starch and 10%-15% of water, wherein all the materials are thickened with the mixture of cornstarch and water and mixed, then dough is kneaded, and then the carrot beam vermicelli is cooked. According to the carrot beam vermicelli, due to the fact that the components such as the carrots and the konjak are added when the beam vermicelli is prepared, the taste of the beam vermicelli is improved, the more nutrient beam vermicelli is provided for people, the components such as vitamins and cellulose can be effectively supplied to human body, and the intestinal tracts and the respiratory systems of people can be effectively regulated.

The invention discloses a sweet potato dietary fiber pastry and a preparation method thereof and relates to the field of food processing. The sweet potato dietary fiber pastry mainly solves the problem of low content of dietary fiber in existing pastries. The sweet potato dietary fiber pastry comprises, by mass, 40-60 parts of sweet potato leaves, 30-50 parts of sweet potato residue, 30-50 parts of glutinous rice flour, 5-10 parts of dogbane leaf, 3-9 parts of gastrodia elata, 5-11 parts of corn stigma, 4-12 parts of lily, 4-10 parts of water chestnut, 3-9 parts of white fungus, 4-9 parts of yam, 3-9 parts of hawthorn, 3-8 parts of shepherd's purse, 3-8 parts of black garlic, 1-5 parts of sesame oil and 1-5 parts of olive oil. The sweet potato dietary fiber pastry is rich in nutrition, sweet in taste and suitable for people of all ages and has a health care effect when used for a long term.

The invention provides a polysaccharide and probiotic composition for regulating and controlling intestinal tract anti-constipation activity. The composition is a composition of hippophae rhamnoides polyphenol, active polysaccharide, dietary fibers and probiotics. The active polysaccharide comprises hawthorn polysaccharide and lycium barbarum polysaccharide; the dietary fibers comprise celery dietary fibers and sweet potato dietary fibers; the probiotics comprise two bifidobacteria and bifidobacterium lactis, the composition has very remarkable effects on regulating and controlling intestinal functions, promoting intestinal peristalsis and resisting constipation, and the drug effect of the composition is better than that of active polysaccharide or dietary fiber or probiotics which are singly used, so that the intestinal functions are better improved.

The invention relates to sweet potato dietary fiber beverage. Sweet potato dietary fiber powder and sweet potato powder are used as raw materials, and water, a foaming agent, a gelling agent, a flavoring agent, a color retention agent and a food colorant are added. The beverage is prepared by raw material pretreatment, stirring dissolution, filtering and addition of the foaming agent, the gelling agent, the flavoring agent, the color retention agent and the food colorant. According to the beverage, few nutritional ingredients of sweet potatoes are damaged, the original nutritional ingredients and flavor of the sweet potatoes are maximally maintained, the beverage is rich in soluble sweet potato dietary fibers, a new approach for the utilization of sweet potato resources is developed, the number of varieties of sweet potato products is increased, the nutritional value and added value of the product are increased, and sweet potato residues produced by the production of a sweet potato starch product are fully utilized; the product has the advantages of long shelf life, unique flavor, nutrition and healthcare.

The invention provides a preparation method for a mixed beverage of siraitia grosvenori and sweet potatoes. The method comprises the following steps: 1) baking siraitia grosvenori by electric heating to obtain dried siraitia grosvenori; 2) adding water to extract the dried siraitia grosvenori, and filtering the mixture to obtain the filtrate, i.e. siraitia grosvenori juice; 3) adding an edible surfactant to the siraitia grosvenori juice to obtain a mixed liquor; 4) cleaning, paring and crushing sweet potatoes, adding ethanol for extraction, filtering the mixture, and recovering the solvent from the filtrate to obtain sweet potato extract; and 5) uniformly blending the mixed liquor and the sweet potato extract, and homogenizing, degassing and sterilizing the mixture to obtain the mixed beverage. The mixed beverage provided by the invention contains siraitia grosvenori and sweet potatoes as main health-care components, and the whole preparation process of the beverage is carried out under soft conditions, so that the activity of the health-care components is retained at the greatest extent, and the maximization of the health-care functions is realized.

The invention provides cold noodle with tea leaf taste. The cold noodle is characterized in that the cold noodle is prepared from the following raw materials in parts by weight: 1 part of flour, 1 part of sweet potato starch, 7 parts of water, 0.5 part of tea leaves and 0.1 part of vegetable oil. The tea leaves of the cold noodle contain abundant mineral substances and vitamins, and the tea leaves are added in the cold noodle, therefore, the cold noodle has special taste, can supplement the vitamins and the mineral substances, and is simple to manufacture and convenient to eat.

The invention relates to sweet potato dietary fiber with fat reducing and slimming functions. A preparation method of the sweet potato dietary fiber comprises the steps as follows: S1: sweet potatoesare cleaned up, diced, dried, crushed and sieved, sweet potato powder is obtained and stored for later use; S2: the sweet potato powder obtained in S1 is mixed with water and soaked, filtration is conducted, filter residues are cleaned until the sweet potato powder is not in a milk white turbidity state, and then, filter residues are collected and dried for later use; S3: the sweet potato powder obtained in S2 is mixed with water, heated for gelatinization and cooled to the room temperature, the pH of the system is adjusted to 5.0-5.5 with weak acid, and acid hydrolysis is conducted at 80-90 DEG C for 2-3 h after a beaker is sealed; the system is quickly cooled to the room temperature, the pH of the system is adjusted to 8.0-8.5 with weak base, and basic hydrolysis is conducted at 75-85 DEG C for 2-3 h; then centrifugation, filtration, drying, crushing and sieving are conducted, and insoluble dietary fiber is obtained; S4, filtrate obtained in S3 is subjected to ethanol precipitation and filtration, filter residues are dried, crushed and sieved, and soluble dietary fiber is obtained; and S5: the soluble dietary fiber obtained in S4 is mixed with the insoluble dietary fiber obtainedin S3 in the mass ratio being 10:1-1:10, and the sweet potato dietary fiber with fat reducing and slimming functions is obtained.

The invention discloses waxberry bean vermicelli, which comprises the following raw materials by weight percent: 20 to 40 percent of waxberry juice, 35 to 65 percent of sweet potato starch, 10 to 25 percent of chickpea starch, 15 to 30 percent of canna edulis ker starch, 5 to 20 percent of cassava starch and water with appropriate quantity. The processing steps are that: firstly the sweet potato starch, chickpea starch, canna edulis ker starch and the cassava starch are weighed according to the formula and are uniformly mixed to obtain the mixed starch; water is added into 3 to 20 percent of mixed starch to be made into paste with 95 percent of moisture content, and the paste is heated and prepared into pasty mixture of starch and water; the rest 90 to 97 percent of mixed starch is added into the pasty mixture of the starch and water, and the waxberry juice with the ratio is added into the mixture to be kneaded into starch dough; and the well-kneaded starch dough is put into a dipping machine to be dipped so as to be leaked, the starch dough is boiled in a pot for 2 to 20 seconds, and then the boiled starch dough is taken out of the pot to be cooled by cold water, air cured or dried and packed into the finished product. The bean vermicelli is appropriately sour and sweet, and is rich in multiple nutrients such as lysine, vitamins, flavone and the like. If the bean vermicelli is frequently eaten by people, a healthcare function and a medical function on strengthening the body and delaying the senility can be realized.

The invention belongs to the field of food processing and discloses a soybean yogurt and purple sweet potato beverage and a preparation method thereof. The soybean yogurt and purple sweet potato beverage is a natural yogurt beverage which is prepared from a specific quantity of soybeans, compound lactobacillus, purple sweet potatoes, a natural sweetening agent and water, can be drunk directly andis rich in lactobacillus. According to the beverage, vegetable protein raw materials, the compound lactobacillus and the purple sweet potatoes are combined, and the pure-natural beverage which is richin nutritional ingredients such as soy protein, soy isoflavone substances, purple sweet potato anthocyanin, purple sweet potato dietary fiber and the like, has bright color, mellow and moderate taste, uniform texture and stable state and has no chemical synthetic food additives is formed. The preparation process of the beverage is simple and convenient to operate, overall cost is low, and large-scale production of a food processing factory is facilitated.

The invention discloses purple sweet potato dietary fibers and a preparation method thereof. The preparation method comprises the following steps: (1) dicing purple sweet potatoes, adding water, boiling for 15-20 minutes, cooling to 70-75 DEG C, smashing the purple sweet potatoes in water in the cooling process so as to obtain a purple sweet potato solution; (2) adding amylase with the first allocated quantity into the purple sweet potato solution, stirring so as to enable the starch to be liquefied, and cooling to 40-45 DEG C; (3) adding neutral protease with the second allocated quantity in the purple sweet solution hydrolyzed by the amylase, and stirring so as to enable the protein to be dissolved; (4) carrying out centrifugal solid-liquid separation on the obtained solution in the step (3), (5) baking the solid obtained in the step (4) until the water content is below 5%; and (6) crushing the solid obtained after drying so as to obtain the purple sweet potato dietary fiber product. According to the invention, the purple sweet potato dietary fibers are prepared by taking the purple sweet potatoes as raw materials, and the properties of the purple sweet potato can be developed fully, and the prepared purple sweet potato dietary fiber product has the health efficacy of purple sweet potatoes.

The invention discloses waxberry slag feed for promoting growth of lobsters and a preparation method thereof. The waxberry slag feed for promoting growth of lobsters is prepared from, by weight, 170-180 parts of waxberry slag, 20-25 parts of krill meal, 15-16 parts of rye bran, 12-13 parts of mung bean flour, 5-6 parts of gingerade, 17-18 parts of pig blood blocks, 14-16 parts of soy sauce residue, 10-12 parts of cottonseed kernel cakes, 3-5 parts of white vinegar, 7-8 parts of mealies alcohol grains, 0.1-0.2 part of EM bacteria, 3-4 parts of astragalus membranaceus, 2-3 parts of salvia miltiorrhiza, 5-7 parts of sophora flowers, 2-3 parts of molasses, 4-6 parts of pumpkins, 1-2 parts of bananas, 13-16 parts of millet, 5-7 parts of sweet potato dietary fibers, 3-4 parts of dried hen egg yolk and 1-2 parts of sunflower oil. The waxberry slag feed is of faint scent, attractive in taste, unique in flavor and high in food attractiveness, can promote absorption and utilization of small molecular protein and amino acid of the lobsters, improves the nutritional status of organizations, promotes metabolism, promotes growth and development, improves the weight gain rate and shortens the cultivation period.

The invention discloses a preparation method of sweet potato dietary fiber. The preparation method comprises the steps of pre-treatment, semi-finished product preparation, purification and after-treatment. The invention also discloses the sweet potato dietary fiber prepared according to the preparation method of the sweet potato dietary fiber. According to the method disclosed by the invention, during pre-treatment, a mode of combination of high-temperature cooking treatment, steam explosion treatment and ultrasonic treatment on raw materials is adopted, so that the structure tissues of the raw materials can be effectively destroyed, and inclusions can be fully exposed; by combination of impurity removal treatment, non-dietary fiber components in the raw materials are further reduced; the raw materials after pre-treatment are not only favorable for enhancing the enzymolysis effect of cellulase or a compound enzyme of cellulase and hemicellulase to enable the enzymolysis to be more sufficient so as to increase the purity of a finished product, but also capable of effectively improving the palatability of the finished product; and the product after enzymolysis is purified to further increase the purity, so that the finished product has the advantage of high purity. The sweet potato dietary fiber disclosed by the invention also has the advantages of small fiber grain size as well as strong moisture holding capacity and swelling capacity.

The invention discloses a method for extracting high-activity sweet potato dietary fibers, which comprises the following steps of: removing impurities, drying, crushing, adding water and blending, and then adopting a process of combining a physical screening process, an enzyme extraction process and a superfine grinding process, so that the high-concentration low-calorie high-activity sweet potato dietary fibers can be successfully prepared from sweet potato starch processing waste residues, and the sweet potato dietary fibers are good in mouth feel, low in calorie and high in activity. The purity is high.

The invention discloses sweet potato dietary fiber fine dried noodles and a preparation method thereof. The fine dried noodles are prepared from the following raw materials in parts by weight: 80-100 parts of strong flour, 5-15 parts of sweet potato dietary fibers, 5-10 parts of modified starch, 1.1-2.6 parts of salt, 0.15-0.2 part of sodium carbonate, 0.2-0.4 part of sodium alginate, and 35-40 parts of water. The preparation method comprises the following preparation processes: preparing the sweet potato dietary fibers, kneading dough, conducting curing, tableting, drying, cutting, and packaging. The invention provides the sweet potato dietary fiber fine dried noodles with a high content of dietary fibers. The preparation method increases the nutritive value of the noodles, and improves the flavor and mouth feel of the noodles, and adds a health function to the noodles at the same time. The sweet potato dietary fiber fine dried noodles not only can make up the disadvantage of a low content of dietary fibers in wheat flour products, but also the preparation method is simple in production processes, easy for industrial operation, and low in costs.

The invention discloses a health-care sweet potato dietary fiber biscuit and a preparation method of the health-care sweet potato dietary fiber biscuit, and refers to the field of food processing. The health-care sweet potato dietary fiber biscuit is mainly used for solving the problems of low extraction rate and purity of sweet potato dietary fiber and low health-care performance of the biscuit. The health-care sweet potato dietary fiber biscuit comprises the following raw materials in part by weight: 40-60 parts of sweet potato leaves, 30-50 parts of sweet potato slag, 30-50 parts of wheat powder, 5-10 parts of black sesame powder, 3-9 parts of radix ophiopogonis, 5-11 parts of astragalus membranaceus, 4-12 parts of ligusticum wallichii, 4-10 parts of red-rooted salvia, 3-9 parts of schisandra chinensis, 4-9 parts of wolfberry fruit, 3-9 parts of agaric, 3-8 parts of almond, 3-8 parts of semen coicis, 1-5 parts of olive oil, and 1-5 parts of corn oil. The health-care sweet potato dietary fiber biscuit is rich in nutrition components, and suitable for people of all ages; after long-term use, the biscuit has health-care function.

The invention provides sweet potato noodles, and belongs to the technical field of noodles. The sweet potato noodles include the following raw materials in proportions by weight: 1%-3% of selenium-rich garlic extract, 2%-6% of sweet potato dietary fibers, 20%-35% of fresh sweet potatoes, 10%-20% of sweet potato powder, 40%-60% of wheat flour, 5%-20% of cassava starch, 1%-3% of sweet potato starch,2%-5% of vital wheat gluten and 0.5%-3% of edible salt. The preparation method is simple, and the selenium-rich garlic extract, the sweet potato dietary fibers, the fresh sweet potatoes and other nutrient components in compatibility with each other are added together to the wheat flour to make the sweet potato noodles; and each component plays a role, and complements each other to synergisticallyincrease the unique flavors and the health care effects of the sweet potato noodles.

The invention provides a mochi containing sweet potato dietary fiber. The mochi containing the sweet potato dietary fiber is composed of a mochi wrapper, mochi filling and medlar embedded onto the mochi wrapper, wherein the mochi wrapper is prepared from raw materials of the sweet potato dietary fiber, sugar, sweet rice flour and water; the mochi filling is prepared from materials including raisins, walnut kernel, lily and lotus seed paste. The invention also provides a preparation method of the mochi containing the sweet potato dietary fiber. The mochi containing the sweet potato dietary fiber is unique in taste, low in calorie and high in healthcare property and can achieve the effects of reducing cholesterol, preventing hypertension, preventing and treating atherosclerosis and promoting gastrointestinal motility.