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Low-sugar low-fat purple sweet potato stuffing and preparation method thereof

A technology of purple sweet potato stuffing and sugar water, applied in the field of food processing, to achieve the effect of reducing sugar and fat content, simple production process, and meeting demand

Inactive Publication Date: 2013-09-04
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the market for lotus paste and red bean paste fillings is quite mature, but the market for purple sweet potato fillings has yet to be developed.

Method used

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  • Low-sugar low-fat purple sweet potato stuffing and preparation method thereof
  • Low-sugar low-fat purple sweet potato stuffing and preparation method thereof
  • Low-sugar low-fat purple sweet potato stuffing and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A low-sugar and low-fat purple sweet potato filling consists of the following ingredients:

[0023]

[0024] 1) Add white sugar and water to make sugar water with a weight concentration of 15%, and set aside;

[0025] 2) Mix purple sweet potato powder, maltitol and inulin evenly, add sugar water after dry frying at 140°C for 20 minutes, keep warm, stir and mix evenly, continue to add 12Kg peanut oil, and keep stirring until dry and thick;

[0026] 3) Cool down to 120°C, add the remaining 12Kg of peanut oil, and stir until the water content is 19%;

[0027] 4) Cool, vacuum seal and pack.

[0028] The preparation method of the purple sweet potato powder includes steps such as peeling, slicing, cooking, drying, pulverizing, and the specific steps of the purple sweet potato powder used in the present invention are as follows:

[0029] 1) Pretreatment of raw materials: select fresh purple sweet potatoes with smooth surface and no rot, wash and remove inedible parts for ...

Embodiment 2

[0035] Determination of various components in the purple sweet potato stuffing of embodiment 2

[0036] 1) Determination of the optimal ratio of white granulated sugar

[0037] Accurately weigh 60g of purple sweet potato powder and 25g of peanut oil, and simultaneously weigh 35g, 40g, 45g, 50g, and 55g of white granulated sugar, and complete the frying of the stuffing according to the steps of Example 1. The sensory evaluation adopts the sensory requirements standard in "Food Fillings", and the results are shown in Table 1.

[0038] Table 1 The sensory evaluation results of the optimal ratio of white granulated sugar

[0039] White sugar / g

35

40

45

50

55

Sensory score

84.9

88

85.5

79.3

70

[0040] It can be seen from Table 1 that when the amount of white sugar added is 40g, the sensory score is the highest, the sweetness is moderate, and it is neither light nor greasy. Therefore, when the purple sweet potato pow...

Embodiment 3

[0047] The screening of embodiment 3 fat substitutes and the determination of optimal addition amount

[0048] 1) Test material

[0049] Purple sweet potato powder, white sugar, peanut oil, inulin, maltitol, micronized whey protein, its properties are shown in Table 3.

[0050] Table 3 Properties of several fat substitutes

[0051]

[0052] 2) Effects of several fat substitutes on sensory evaluation and texture properties of purple potato fillings

[0053] (1) Accurately weigh 60g of purple sweet potato powder, 40g of white granulated sugar, and weigh 28.5g of peanut oil, 1.5g of inulin, 27g of peanut oil, 3g of inulin, 25.5g of peanut oil, 4.5g of inulin, 24g of peanut oil, and 24g of inulin 6g, 22.5g peanut oil, 7.5g inulin;

[0054] (2) Accurately weigh 60g of purple sweet potato powder, 40g of white sugar, and weigh 28.5g of peanut oil, 1.5g of maltitol, 27g of peanut oil, 3g of maltitol, 25.5g of peanut oil, 4.5g of maltitol, 24g of peanut oil, and 24g of maltitol ...

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Abstract

The invention discloses low-sugar low-fat purple sweet potato stuffing which comprises the following components in parts by weight: 40-80 parts of purple sweet potato fine-meal, 20-50 parts of white granulated sugar, 15-40 parts of groundnut oil, 2-10 parts of maltitol and 2-10 parts of alantin. The invention further discloses a preparation method of the purple sweet potato stuffing. The preparation method can be used for overcoming the defects in the prior art, and lowering the content of sugar and fat in the purple sweet potato stuffing on the premise of ensuring the sensory quality and nutrition of the purple sweet potato stuffing, thus meeting the requirement of people on low-sugar low-fat green health nutritional food. The preparation method further has the characteristics of simple production process, low production cost and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a low-sugar and low-fat purple sweet potato filling and a preparation method thereof. Background technique [0002] Purple sweet potato, also known as black sweet potato, is a special sweet potato variety with edible, medicinal and health functions. Purple sweet potato not only has all kinds of nutrients of ordinary sweet potato, but also the most important feature is that it is rich in selenium, iodine, calcium, zinc and other trace elements necessary for human body and anthocyanins with many functional activities. Among them, the content of selenium element with anticancer activity is considered to be the first among all foods, and the anthocyanins rich in purple sweet potato have anti-oxidation, anti-tumor, improvement of liver function, prevention of cardiovascular and cerebrovascular diseases, etc. Physiological function. [0003] With the development a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/216A23L1/09A23L19/12
Inventor 徐晓云王蕾潘思轶王可兴
Owner HUAZHONG AGRI UNIV
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