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Sweet potato flour sugar and preparation method thereof

A sweet potato noodle and sweet potato technology, applied in confectionery, confectionery industry, food science and other directions, can solve problems such as the lack of better flavor and nutritional value, and achieve prevention of emphysema, unique flavor, and protection of the heart. Effect

Inactive Publication Date: 2012-06-27
李浩
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Sweet potatoes are rich in sugar, cellulose and multivitamin nutrition, among which β-carotene, vitamin E and vitamin C are especially rich, especially sweet potatoes are rich in lysine. In terms of overall nutrition, sweet potatoes can be described as food and vegetables. However, the current method of eating sweet potatoes is generally cooking, and its flavor and nutritional value have not yet been brought into full play.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Sweet potato juice: ginger juice = 1:0.4, appropriate amount of cooked wheat flour.

[0012] The sweet potato juice uses sweet potato and barley malt as raw materials, and the weight ratio of the two is: sweet potato:barley malt=1:0.3.

[0013] The preparation method is as follows: (1) making fried noodles: fry the wheat flour for later use; (2) pretreatment of sweet potatoes: wash and cut sweet potatoes into pieces, put them in a pot and add water to cook them; (3) prepare sweet potato juice: put cooked Pour 100kg of sweet potato pieces into a blender and cool to 40-50°C, pour in 30kg of barley malt, and stir it into a paste; ferment for 5-6 hours and then put it into a clean cloth bag and tie the mouth of the bag tightly; then put the cloth bag in a press Squeeze out the juice on the machine; (4) Boil the syrup: take 60kg of the squeezed sweet potato juice and add 24kg of ginger juice to mix, heat and boil the syrup, and when it is concentrated to a certain extent, it...

Embodiment 2

[0015] Sweet potato juice: ginger juice = 1:0.3, appropriate amount of cooked sweet potato powder.

[0016] The sweet potato juice uses sweet potato and barley malt as raw materials, and the weight ratio of the two is: sweet potato:barley malt=1:0.2.

[0017] The preparation method is as follows: (1) making fried noodles: fry the sweet potato powder for later use; (2) pretreatment of sweet potatoes: wash and cut the sweet potatoes into pieces, put them in a pot and add water to cook; (3) prepare sweet potato juice: put Pour 100kg of cooked sweet potato pieces into a blender and cool to 40-50°C, pour in 20kg of barley malt, and stir it into a paste; ferment for 5-6 hours, then put it into a clean cloth bag and tie the mouth of the bag tightly; then put the cloth bag in Squeeze out the juice on the press; (4) Boil the syrup: Take 70 kg of sweet potato juice and add 21 kg of ginger juice to mix, heat and boil the syrup, and when it is concentrated to a certain extent, it can be p...

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Abstract

The invention relates to a sweet potato flour sugar and a preparation method thereof. Sweet potato juice, ginger juice and cooked wheat flour are used as raw materials, the weight ratio of the sweet potato juice to the ginger juice is 1: (0.3-0.5), and the quantity of the cooked wheat flour is proper. The preparation method is simple and convenient to operate; and the sweet potato flour sugar has unique flavor and high nutritional value, contains multiple rich nutritional substances necessary for the human body such as protein, phosphorus, calcium, iron, carotene, vitamin and the like, and has the effects of resisting cancers, protecting the heart, preventing emphysema and diabetes, losing weight and the like.

Description

technical field [0001] The invention relates to a food with sweet potato as raw material and a preparation method thereof, in particular to a sweet potato flour candy and a preparation method thereof. Background technique [0002] Sweet potatoes are rich in sugar, cellulose and multivitamin nutrition, among which β-carotene, vitamin E and vitamin C are especially rich, especially sweet potatoes are rich in lysine. In terms of overall nutrition, sweet potatoes can be described as food and vegetables. However, the current method of eating sweet potatoes is generally cooking, and its flavor and nutritional value have not been brought into full play. Contents of the invention [0003] The purpose of the present invention is to provide a kind of sweet potato noodle sugar with simple process, convenient operation, unique flavor and high nutritional value and a preparation method thereof. [0004] The technical scheme that the present invention solves its technical problem is: a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 李浩李庆福
Owner 李浩
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