Processing of sweet potato yoghurt
Sweet potato yogurt: 1. Preparation of sweet potato: wash the fresh, fat, mildew-free and mechanical damage-free sweet potatoes, boil them at 95-100 ℃ for 3-5 minutes, beat them and set aside. two。 Formula: sweet potato pulp 40%, fresh milk 60%, sucrose 6%, inoculum 4%, compound stabilizer 0.3% (Agar: xanthan gum: monoglyceride = 0.2% ∶ 0.5% ∶ 0.05). 3. Blending, homogenization, sterilization, cooling: according to the formula requirements, add appropriate amount of milk, sugar, compound stabilizer, homogenize twice in 25Mpa, sterilize at 90 ℃ for 15 minutes, then quickly cool to 40 ℃. 4. Inoculation, pre-fermentation and post-fermentation: the mixed strain of inoculated bacilli and cocci: (1 ∶ 1) was fermented at 40 ℃ for 6 hours, and then placed in 0-5 ℃ for 16 hours. The solidified yoghurt with sweet potato flavor, milk flavor, delicate taste and rich nutrition was obtained.
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Key points of high-yielding cultivation techniques for Guodao 6
Guodao 6 is a new single-cropping rice variety with high yield and good quality bred by Dr. Fang Shihua, director of China Rice Research Institute, and Cao Liyong, a breeding expert, using molecular marker technology. The whole growth period of Guodao 6 is about 140 days. It has the advantages of developed root system, fast tillering, wide leaves, thick stems, large panicle type, heavy grain, high yield and excellent rice quality. It is suitable for popularization and planting in our city. Main points of cultivation technology: 1. Timely sowing: local sowing is suitable for May 25-28, and seeds are soaked with "Xianjunqing" before sowing
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Processing of sweet potato crisp cake
First, beat the fresh sweet potatoes to peel and wash, beat them with a beater or chop them up and grind them into a delicate slurry with a stone mill. Second, filter according to the ratio of 1 kg sweet potato pulp and 1 kg fresh water, put the sweet potato pulp water in a large tank, add clarified lime water and mix well. The amount of lime is 0.5% or 1% of the weight of fresh sweet potatoes. The potato pulp water was filtered and dregs removed with a filter cloth. Third, the precipitation will let the filtered potato pulp water stand for 12 hours for 24 hours. The crude sweet potato starch was obtained by removing yellow water and size water. Fourth, dry the sweet potato starch block and put it into 60 ℃ ~
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