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Method for processing purple driedsweet potato by using Jishu No.18

A technology of purple sweet potato and Jishu, applied in application, confectionery industry, confectionery, etc., can solve the problems of loss of nutritional value, loss of nutritional value of Jishu 18, and reduction of the actual application effect of purple sweet potato, so as to achieve easy chewing and cleaning Strong free radical ability and the effect of improving the body's immunity

Pending Publication Date: 2007-08-15
CROP RES INST SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if the traditional method is used to produce preserved sweet potato, not only the above-mentioned defects still exist, but also the nutritional value of Jishu 18 will be seriously lost
Relevant tests show that the nutritional value of purple sweet potato is lost by about 30% when traditional methods are used to produce preserved purple sweet potato, which leads to a serious reduction in the actual application effect of purple sweet potato.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0021] Example 1: The method of utilizing Jishu No. 18 to produce and process preserved purple sweet potato, the process steps are as follows:

[0022] 1. Material: Choose high-quality purple sweet potato - Jishu No. 18.

[0023] 2. Main equipment: 101-0A digital display electric heating constant temperature drying oven, ordinary steamer.

[0024] 3. Technological process: fresh potatoes→cleaning→peeling→color protection treatment→saccharification→saccharification treatment→saccharification again→two-stage baking→softening→packaging→sterilization.

[0025] 4. Baking method:

[0026] 1) Selection of raw materials: Choose Jishu No. 18 potato cubes with smooth skin, no longitudinal grooves, no disease spots, no mechanical damage, and no moths;

[0027] 2), Peeling and cutting into strips: After cleaning the fresh potatoes with water, peel them with a stainless steel knife in water (to prevent oxidation), and cut them into strips. The incision should be smooth and free of pollut...

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PUM

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Abstract

The invention relates to a method for preparing purple potato prolyl by using Ji potato No. 18, belonging to agricultural deep processing field. It comprises washing Ji potato No. 18, removing peel, color protecting, boiling with sugar, saccharifying, boiling with sugar again, two- section baking and producing potato prolyl containing no addictive. The invention makes maximum use of nutritional value of purple potato, the produced product is characterized by soft texture and proper sweetness, it contains anthocyanin and selenium, it resists oxidation, and the ability of removing free radical is 20 times than that of VE, 50 times than that of VC; it can also prevent cardiovascular disease, tumor, mutation, radiation, prolonging aging, promoting body immunity and prevent cancer, etc..

Description

technical field [0001] The invention relates to a method for producing and processing preserved purple sweet potatoes by using No. 18 Jishu, and belongs to the field of deep processing of agricultural products. technical background [0002] The processing technology of preserved sweet potato originated in the countryside. Roasted preserved potato is a traditional product in the countryside. The common process is to wash, steam, shape, and dry naturally in a well-ventilated place. In the early 1990s, many local workshops and enterprises began to upgrade the production process of this traditional product, and carried out in-depth research on the processing process. In the modified process, the sweet potatoes are cleaned, peeled, shaped, steamed, saccharified, and then dried naturally for 24 hours in a high-temperature room heated by a fire channel. The modified process avoids dust pollution during the outdoor air-drying process and is not limited by the weather. However, the ...

Claims

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Application Information

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IPC IPC(8): A23L1/217A23L1/272A23L1/29A23G3/02A23G3/48A23L19/18A23L5/41A23L33/00
Inventor 张立明王庆美张海燕李爱贤侯夫云董顺旭
Owner CROP RES INST SHANDONG ACAD OF AGRI SCI