A kind of purple sweet potato cake and preparation method thereof

Abstract

The invention discloses a purple sweet potato cake and a preparation method thereof, and aims to solve the defects of long time of preparation by conventional methods, excessively tedious operations, influence on the intrinsic color of purple sweet potatoes, and simultaneously, substantially hardened texture caused by starch aging during the storage of purple sweet potato cakes, as well as seriously affected mouthfeel in prior art. With purple sweet potatoes as the main raw materials, the method selects different excipients to season the purple sweet potato cake, and maintains the original flavor of purple sweet potatoes by changing the production process. Thus, the obtained purple sweet potato cake has bright color, long storage time and good mouthfeel.

Description

Technical field [0001] The invention relates to the field of food, in particular to a purple sweet potato cake and a preparation method thereof. Background technique [0002] Purple sweet potato (hereinafter referred to as "purple sweet potato") has purple to deep purple flesh. In addition to the nutrients of ordinary sweet potatoes, it is also rich in anthocyanins. Anthocyanins mostly exist in the form of anthocyanins in their natural state. They are not only bright in color, but also have strong antioxidant activity. They are an excellent natural antioxidant and free radical scavenger with antioxidant, anti-mutational, Protects the liver and prevents cardiovascular diseases. In recent years, research on purple sweet potato has been increasing at home and abroad, including research on the properties of purple sweet potato anthocyanins and the preparation of deep processed purple sweet potato products. Deep processing of purple sweet potato can not only avoid the waste cau...

AI Technical Summary

Problems solved by technology

This patent mainly focuses on the method of inhibiting the enzymatic browning of sweet potato slices. Its soaking color protection solution uses the Maillard reaction obtained from the reaction of amino acids (L-cysteine, histidine, lysine) and glucose. The product liquid, the preparation of the color protection solution needs to be reacted at 85-95°C for 4-7 hours, which takes a long time and is not easy to operate. At the same time, the color protection solution itself will produce a darker color due to the Maillard reaction. It is unfavorable to the color and will affect the original taste of sweet potato to a certain extent, so it is not suitable for the preparation of frozen purple sweet potato cake

[0005] In conventional purple potato cakes, the starch in the potatoes has been gelatinized during the cooking process, and the gelatinized starch is often hardened due to the aging of the starch during storage, which seriously affects the taste of the product.