The invention discloses a
processing method of purple sweet potato sauce. The
processing method comprises the following steps: (A) preprocessing, namely washing selected fresh purple sweet potatoes to remove
silt from skins of the purple sweet potatoes, peeling, crushing the peeled purple sweet potatoes into purple sweet potato slices; (B) pulping, namely, deactivating and
steaming the purple sweet potato slices obtained in the step (A), adding 70-200% of
water based on the weight of the purple sweet potatoes, rapidly heating the mixture to 80-95 DEG C, adding the mixture into a pulping
machine, and pulping to obtain purple sweet
potato pulp; (C) carrying out dosing and homogenizing, namely adding a mixture consisting of a
seasoning agent, a stabilizing agent and an
acidity regulator into the purple sweet
potato pulp obtained in the step (B), carrying out vacuum stirring and blending, and carrying out homogenizing by virtue of a homogenizing
machine; and (D) heating and sterilizing the homogenized materials obtained in the step (C), and cooling to obtain the purple sweet potato sauce. Compared with the prior art, the
processing method has the advantages that by utilizing a closed processing manner, the mechanical degree is high, a
fermentation step is omitted, the
production cycle is short, the sauce is
nutrient and healthy, and
nutrition ingredients such as
dietary fiber,
pectin and
protein in the purple sweet potato are preserved.