47 results about "Sweet potato - dietary" patented technology

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 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 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 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 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 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 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.