37results about How to "The effect of solubilization is obvious" patented technology

The invention relates to a non-fried sweet potato processing technology, which belongs to the technical field of sweet potato processing and comprises the following steps: S1, thawing and softening: under the condition of 65-75°C, heat preservation of frozen sweet potato pieces for 4-6 hours to obtain Softened sweet potato pieces; S2, mixing: adding compound additives to the softened sweet potato pieces, mixing evenly to obtain a mixture; S3, grinding and forming: grinding the mixture, and then extruding to obtain a preliminary product; S4, Coating protective layer: apply a layer of protective agent on the surface of the primary product, and let it stand to obtain a semi-finished product; S5, baking: bake the semi-finished product at a temperature of 70-80°C to obtain sweet potatoes; S6 , post-processing; the raw materials of the protective agent include water, honey, ethanol, and food-grade nano-bamboo charcoal. The non-fried sweet potato processing technology reduces gelatinization and bitterness on the surface of the sweet potato, so that the sweet potato has good flavor and nutritional quality.