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Instant sweet potato cake and preparation method thereof

A technology of sweet potato cake and instant food, which is applied in baked food, food science, baking, etc. It can solve the problems of rare sweet potato products in instant products, destroy the nutritional content of sweet potato raw materials, and not meet the requirements of low oil and low fat, etc., and achieve flavor Excellent, beautiful color, convenient to eat

Inactive Publication Date: 2016-08-03
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the sweet potato products on the market are sold fresh, and the processed products are mostly potato chips, French fries and sweet potato vermicelli. However, sweet potato products are rare as ready-to-eat products, especially staple food products.
Moreover, the current processing methods of processed foods are mostly high-temperature frying. Although the taste is better, the original nutrients in the sweet potato raw materials have been destroyed. low-fat diet trends

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The raw materials for preparing sweet potato cakes in this embodiment include: 80 kg of sweet potatoes, 30 kg of glutinous rice flour, 20 kg of low-gluten flour, 5 kg of eggs, 1 kg of white sugar, and 10 kg of white radish pulp.

[0027] The white radish slurry is a slurry obtained by adding 2 times the weight of water to fresh white radish, beating, and filtering out the residue.

[0028] The preparation method of the sweet potato cake in this embodiment includes the following steps:

[0029] (1) Take a selected amount of sweet potato peeled and cut into pieces, soak the sweet potato pieces in salt water with a concentration of 1-2% for 20-30 minutes, then drain and steam them in a steamer until cooked. The steamed sweet potato chunks are frozen at a temperature of -20~-30℃ for 1-2h, for later use;

[0030] (2) Take fresh white radish and add 2-3 times the weight of water to beaten the white radish pulp, which is obtained after filtering, and set aside;

[0031] (3) Take the fr...

Embodiment 2

[0036] The raw materials for the preparation of the sweet potato cake in this embodiment include: 100 kg of sweet potatoes, 20 kg of glutinous rice flour, 50 kg of low-gluten flour, 3 kg of eggs, 5 kg of white sugar, and 5 kg of white radish pulp.

[0037] The white radish slurry is a slurry obtained by adding 3 weight times of water to fresh white radish, beating, and filtering out the residue.

[0038] The preparation method of the sweet potato cake described in this example is the same as that of example 1.

Embodiment 3

[0040] The raw materials for the preparation of the sweet potato cake in this embodiment include 90 kg of sweet potatoes, 25 kg of glutinous rice flour, 35 kg of low-gluten flour, 4 kg of eggs, 3 kg of white sugar, and 8 kg of white radish syrup.

[0041] The white radish slurry is a slurry obtained by adding 3 times the amount of water to fresh white radish, beating, and filtering out the residue.

[0042] The preparation method of the sweet potato cake described in this example is the same as that of example 1.

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Abstract

The invention belongs to the technical field of food processing, particularly relates to an instant sweet potato cake, and further discloses a preparation method of the instant sweet potato cake. The sweet potato cake is prepared from the following raw materials in parts by weight: 80 to 100 parts of sweet potato, 50 to 70 parts of flour, 20 to 30 parts of glutinous rice flour, 3 to 5 parts of egg, 1 to 5 parts of white sugar and 5 to 10 parts of white turnip pulp. According to the instant sweet potato cake provided by the invention, the sweet potato is used as a raw material, steamed sweet potato chips are placed at a temperature of minus 20 to minus 30 DEG C for quick-freezing treatment, a taste is improved and a nutritional ingredient is prevented from loss by utilizing a frozen-in expansive action, afterwards, auxiliary materials of the white turnip pulp, the glutinous rice flour and the like are added to be pulped uniformly, the mashed sweet potato is obtained, the mashed sweet potato is subjected to a compression molding, the sweet potato cake which is prepared through baking is rich in nutrients and unique in taste, and the edible field of the sweet potato is broadened.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to an instant sweet potato cake, and further discloses a preparation method thereof. Background technique [0002] Sweet potato, also known as sweet potato, sweet potato, sweet potato, sweet potato, etc., is a kind of health food with very high nutritional and health value for both medicine and food. It is selected as one of the best foods by the World Health Organization (WHO). Studies have shown that sweet potatoes are rich in dietary fiber, carotene, vitamins A, B, C, E, potassium, iron, copper, selenium, calcium and more than 10 kinds of trace elements, as well as polysaccharides and phenolic substances, which shows the nutritional value of sweet potatoes It is very high and is called the most balanced health food by nutritionists. [0003] According to the records of the Compendium of Materia Medica, sweet potato has the effects of "tonifying deficiency, nourishing...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36A21D2/34A21D6/00A21D15/02
CPCA21D2/34A21D2/36A21D2/366A21D6/00A21D13/00A21D15/02
Inventor 张建萍刘恩岐陈尚龙巫永华
Owner XUZHOU UNIV OF TECH
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