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Processing method of whole purple sweet potato sweet soup balls

A processing method and purple potato technology, applied in the field of food processing, can solve the problems of the taste of rice balls not being improved, not having medical and health care effects, etc., and achieve the effects of excellent anti-cancer properties, prevention and reduction of high blood pressure, and enhancement of human physique

Inactive Publication Date: 2017-09-15
SOUTHWEST UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are many methods about the technology of glutinous rice balls processing. The prior art, such as the Chinese invention patent with the authorized public number CN 102972692 B, discloses a glutinous rice balls and a preparation method thereof. The method has the advantages of simple operation and natural materials, but it is only The simple accumulation of several ingredients, and the taste of the glutinous rice balls has not been improved, and there is no health care effect

Method used

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Examples

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Effect test

Embodiment 1

[0015] A method for processing whole purple sweet potato glutinous rice balls, comprising: preparation, preparation of purple sweet potato flour, preparation of dough, finished product and freezing, specifically comprising the following steps:

[0016] 1) Preparation: Peel and wash the fresh purple sweet potatoes, drain them, cut them into 3mm thin slices and put them in a container, pour 0.1% citric acid solution into the container, preferably submerge the purple sweet potato slices, soak for 20 minutes Take it out and rinse it with distilled water for 3 times, then put it in a container, pour distilled water into the container to submerge the purple potato slices, and soak at 5°C for 24 hours, the citric acid solution can well protect the original color of the purple potato;

[0017] 2) Preparation of purple sweet potato powder: Take out the thin purple sweet potato slices after step 1, drain the water, put them in a container, add 1.5 times of distilled water, pour them into...

Embodiment 2

[0022] A method for processing whole purple sweet potato glutinous rice balls, comprising: preparation, preparation of purple sweet potato flour, preparation of dough, finished product and freezing, specifically comprising the following steps:

[0023] 1) Preparation: Peel and wash fresh purple sweet potatoes, drain them, cut them into 3.5mm thin slices, put them in a container, pour 0.15% citric acid solution into the container, preferably submerge purple sweet potato slices, soak for 25 minutes Take it out and rinse it with distilled water for 4 times, then place it in a container, pour distilled water into the container to submerge the purple sweet potato slices, and soak at 4°C for 26 hours. The citric acid solution can well protect the original color of the purple sweet potato;

[0024] 2) Preparation of purple sweet potato powder: Take out the thin purple sweet potato slices after step 1, drain the water, put them in a container, add 2 times the distilled water, pour them...

Embodiment 3

[0029]A method for processing whole purple sweet potato glutinous rice balls, comprising: preparation, preparation of purple sweet potato flour, preparation of dough, finished product and freezing, specifically comprising the following steps:

[0030] 1) Preparation: Peel and wash the fresh purple sweet potatoes, drain them, cut them into 3mm thin slices and put them in a container, pour 0.15% citric acid solution into the container, preferably submerge the purple sweet potato slices, soak for 20 minutes Take it out and rinse it with distilled water for 4 times, then place it in a container, pour distilled water into the container until the purple potato slices are submerged, and soak for 30 hours at 2°C, the citric acid solution can well protect the original color of the purple potato;

[0031] 2) Preparation of purple sweet potato powder: Take out the thin purple sweet potato slices after step 1, drain the water, put them in a container, add 2 times the distilled water, pour ...

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Abstract

The present invention discloses a processing method of whole purple sweet potato sweet soup balls. The processing method comprises the following steps of preparing, purple sweet potato flour preparing, dough preparing, and finished product obtaining and freezing. A citric acid solution soaking of the purple sweet potatoes can keep original color of the purple sweet potatoes. An addition of additives increases mouthfeel and chewiness of the sweet soup balls, and the sweet soup balls also have both antibacterial and preservation effects. Benefit effects are as follows: the method is environmentally friendly and cheap in material taking, and simple and easy to implement in manufacture steps. Enriched vitamin A in the purple sweet potatoes can improve vision and skin mucosal epithelial cells. Vitamin C can promote a normal synthesis of collagen proteins and prevents and treats occurrence of scorbutus. Selenium element has excellent anti-cancer performances. The finished product has health-care effects of scavenging free radicals, and preventing and reducing high blood pressure. The processing method provides the convenient and effective pressure lowering food for populations with the high blood pressure and being fond of the sweet soup balls, and can be applied for industrial productions. The sweet soup balls have relatively high economic and medical values.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing whole purple sweet potato glutinous rice balls. technical background [0002] Tangyuan is a spherical food made of glutinous rice flour. It usually has fillings. It is cooked and eaten with soup. It is also the most distinctive food during the Lantern Festival. "Yuan" means "reunion" and "completeness", because it has a beautiful meaning, so It is one of the representatives of traditional Chinese snacks. With the improvement of people's living standards, glutinous rice balls are not only a food that is tasted during festivals, but also gradually become a staple food in daily life. However, most of the glutinous rice balls sold in the market and widely eaten by people are made of glutinous rice water and ground into powder as the outer skin to wrap the stuffing. They have a sweet, fresh, smooth, and glutinous flavor. The structure is monotonous, and it cont...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L33/18
CPCA23V2002/00A23L19/105A23L33/18A23V2200/30A23V2200/318A23V2200/308A23V2200/326
Inventor 明建郅琦史祥
Owner SOUTHWEST UNIV
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