Jam peach blossom vinegar flavored sweet potato fruit and preparation method thereof

Abstract

The invention discloses a jam peach blossom vinegar flavored sweet potato fruit which is prepared from the following raw materials in parts by weight: 380-385 parts of sweet potatoes, 85-90 parts of water chestnut starches, 40-45 parts of walnut powder, 13-16 parts of dried peach blossoms, 30-35 parts of blueberry jam, 35-40 parts of lettuce, 13-15 parts of preserved apricot, 10-14 parts of tomato vinegar, 10-12 parts of oleum morrhuae, 25-30 parts of malt syrup, 3.1-3.5 parts of bamboo leaves, 2-2.5 parts of rabdosia lophanthide, 2.5-2.7 parts of corn stigma and a proper amount of oil and water. The sweet potato fruit is prepared by matching the raw materials such as the sweet potato powder, the dried peach blossoms, the tomato vinegar and the oleum morrhuae; in the preparing process, extracting solutions of various traditional Chinese herbs such as the bamboo leaves and the corn stigma are further provided; the raw materials are reasonably matched, so that the prepared sweet potato fruit has mellow peach blossom fragrance, tastes sour and sweet, is rich in nutrients, can enhance the immunity after long-time eating and is favorable for the health of people.

Description

technical field [0001] The invention relates to the technical field of sweet potato processed food and its processing technology, and mainly relates to jam peach blossom vinegar fragrant sweet potato fruit and a preparation method thereof. Background technique [0002] Sweet potato, commonly known as sweet potato, contains 60%-80% water, 10%-30% starch, about 5% sugar and a small amount of protein, oil, cellulose, hemicellulose, pectin, ash, etc. in sweet potato roots. Calculated by converting 2.5Kg of fresh sweet potatoes into 0.5Kg of grain, except for fat, the nutritional content of protein and carbohydrates is higher than that of rice and flour, and the protein composition in sweet potatoes is relatively reasonable, and the content of essential amino acids is high, especially grains and cereals. The content of lysine, which is relatively lacking in sweet potatoes, is higher in sweet potatoes. In addition, sweet potatoes are rich in vitamins (carotene, vitamins A, B, C, ...

AI Technical Summary

Problems solved by technology

In the prior art, potato flour is made by drying the potato and then crushing it directly. The potato flour obtained in this way contains more slag, and the potato flour after the potato is crushed contains oil powder. Oil powder refers to a slurry that cannot be solid after starch precipitation. , can’t extract fine powder, it becomes light black after drying, and has no practical value, so the processed food of sweet potato flour containing oil powder is difficult to eat, and the direct sale will also be low in price due to poor quality, so it is necessary to extract sweet potato flour Powder, used to remove oil powder, easy to process into various sweet potato foods, improve the quality of sweet potato foods, and open up a broad space for the processing of sweet potato products

[0004] In addition, the processing raw materials of the existing sweet potato fruit on the market are relatively simple, and most of them are directly processed by using sweet potato flour alone, and the nutrients contained are also the nutritional components of sweet potato flour. There are few nutrients, which affects the overall nutritional value of the potato fruit, and the taste is also single, which does not improve the taste