Processing technology of purple potato rose

A processing technology, rose technology, applied in the field of purple sweet potato rose processing technology, can solve the problems of low nutritional value, loss of health care effect, poor taste, etc., to prevent high blood pressure, promote gastrointestinal motility, and keep the intestinal tract clean Effect

Inactive Publication Date: 2015-07-22
衢州谷香人家食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In today's society that pursues nutrition and health, traditional pasta gradually loses its former

Method used

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Embodiment Construction

[0017] The preferred embodiments of the present invention are described in detail below, so that the advantages and features of the present invention can be more easily understood by those skilled in the art, so as to define the protection scope of the present invention more clearly.

[0018] A processing technique for purple sweet potato roses, comprising the following steps: ingredients→noodle kneading→noodle pressing→pressing or hand-rolling the dough→forming→proofing→steaming→cooling and packaging→quick-freezing and storage;

[0019] 1), ingredients: when making purple sweet potato roses, according to the characteristics of the product, the ratio is carried out according to the weight percentage of 60% flour, 25% water, 5% purple sweet potato, 5% milk powder and 5% sugar;

[0020] 2) Kneading the dough: Put the prepared raw materials into the dough mixing machine to knead the dough, add yeast and water according to the weight of the flour, stir the yeast to dissolve, and th...

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PUM

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Abstract

The invention belongs to the field of food processing, and in particular discloses a processing technology of purple potato rose. The processing technology comprises the process flows of burdening, kneading dough, pressing the dough, pressing wrappers or manually rolling wrappers, forming, fermenting, steaming and cooking, cooling and packaging, as well as carrying out quick-freezing and storing in a warehouse. The finished product is relatively intense in the fragrance of purple potato and wheat, and is sweet and soft in taste; on the basis of avoiding the use of pigment and a color fixative, the produced purple potato rose can keep the natural color, flavor and nutrition of the purple potato, so that the health performance and the sensory quality of the food are improved. The purple potato rose has the health efficacies of preventing hypertension, relieving liver dysfunction, resisting cancers, resisting fatigue, resisting aging and nourishing blood, and is suitable for the tastes of peoples at different ages; and the purple potato rose is safe and free from toxicity and harm, and the purple potato rose is high in market economic benefit as well as development and application prospects.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing technology of purple sweet potato and rose. Background technique [0002] With the improvement of living standards, people's requirements for the nutritional value of food are getting higher and higher. In today's society that pursues nutrition and health, traditional pasta gradually loses its past glory due to its single ingredients, poor taste, low nutritional value and no health care effect. Contents of the invention [0003] The purpose of the present invention is mainly to solve the technical problems existing in the prior art, thereby providing a processing technology of purple sweet potato rose with various ingredients, good taste, high nutritional value and strong health care effect. [0004] The present invention is a processing technology of purple sweet potato rose, which comprises the following steps: batching→noodle kneading→noodle pressing...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23L1/216A23L1/30A23L33/10
Inventor 吴建文祝惠红
Owner 衢州谷香人家食品有限公司
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