Processing method for preventing full-powder cell wall breaking of sweet potato particle

A processing method and technology of whole sweet potato powder, applied in the field of food processing, can solve the problems of reducing free starch rate, reducing cell wall breakage, high cost and investment, and achieving good viscoelasticity, balanced rehydration, and good aroma.

Inactive Publication Date: 2008-12-10
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Previously, Zhang Tao studied the "new technology for the production of whole-cell sweet potato powder", which mainly used cell separation agent pretreatment to decompose the substance between the cell walls of sweet potato, realize cell separation, and achieve good dispersion, b

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0015] Example 1: Select sweet potato varieties suitable for processing whole powder, wash the raw materials, remove mud and sand, peel, cut into round slices of about 1cm, add 0.10% citric acid + 0.10% sodium bisulfite to protect the color Preheat at 65°C for 20 minutes (the percentage in this step is the concentration of the color-protecting agent, which is the weight ratio); take it out and soak it in a solution with a calcium concentration of 75ppm for 20 minutes; cook it in boiling water for 8 minutes after taking it out, add 0.3% emulsification Glycerol monostearate is mashed and mixed evenly, cooled, backfilled to make mud, paved, and dried in an electric blast drying oven at 75°C for about 6 hours until the moisture content is less than 6%. Grind with a pulverizer and pass through 80 mesh Sieve to obtain uniform whole sweet potato granule powder, the free starch rate of which is less than 6%.

example 2

[0016] Example 2: Select a sweet potato variety suitable for processing whole powder, wash the raw material, remove mud and sand, peel, cut into circular slices of about 1 cm, add 0.15% citric acid + 0.10% sodium bisulfite for protection After coloring, preheat at 70°C for 25 minutes; take it out and soak it in a solution with a calcium concentration of 100ppm for 25 minutes; take it out and cook it in boiling water for 9 minutes, add 0.4% emulsifier glyceryl monostearate, mash and mix, cool, Backfill mud, spread it flat, and dry it in an electric blast drying oven at 75°C for about 6 hours until the moisture content is less than 6%. Grind it with a pulverizer and pass it through a 80-mesh sieve to obtain uniform sweet potato granule powder. <6%.

example 3

[0017] Example 3: Select sweet potato varieties suitable for processing whole powder, wash the raw materials, remove mud and sand, peel, and cut them into circular slices of about 1 cm, add 0.20% citric acid + 0.10% sodium bisulfite for protection After coloring, preheat at 70°C for 30 minutes; take it out and soak it in a solution with a calcium concentration of 125ppm for 30 minutes; take it out and cook it in boiling water for 10 minutes, add 0.5% emulsifier glyceryl monostearate, mash and mix, cool, Backfill mud, spread it flat, and dry it in an electric blast drying oven at 75°C for about 6 hours until the moisture content is less than 6%. Grind it with a pulverizer and pass it through a 80-mesh sieve to obtain uniform sweet potato granule powder. <6%.

[0018] In the calcium soaking step of the above-mentioned embodiment, the edible calcium used is edible calcium such as calcium chloride or calcium lactate or calcium citrate; agent instead.

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Abstract

The invention discloses a processing method used for preventing whole-flour cell wall breaking of sweet potato grains, which is characterized in that sweet potato whole-flour is produced according to a backfilling method process flow, namely, the sweet potato raw material is cleaned with the mud, sand and skin removed, sliced, colour-protected, cured, cooled, backfilled to prepare the mashed potatoes, regulated, dried and grinded and screened so as to obtain the finished product; after the colour protecting step, the measures such as pre-heating, calcium dipping, braising and emulsifier adding are taken so as to reduce the wall breaking of the sweet potato cells and lead the free starch rate to be reduced to about 6%; the product has good visco-elasticity, balanced rehydration and good colour, remains the original matters such as nutrition, fragrance, and the like, to the utmost extent and approaches the mashed potatoes prepared by the fresh potatoes.

Description

technical field [0001] The invention relates to a processing method for preventing cell wall breaking of sweet potato granule whole powder, which is a production process for preventing sweet potato cell wall breaking and reducing the free starch rate of sweet potato granule whole powder, and belongs to the technical field of food processing. technical background [0002] Sweet potato powder is one of the dehydrated sweet potato products. Using fresh sweet potatoes as raw materials, after cleaning, peeling, selecting, slicing, rinsing, preheating, cooling, steaming, mashing and other processes, the fine-grained, flaked or powdered products obtained by dehydration and drying are collectively referred to as Whole Sweet Potato Flour. The more complete the particles and the better the degree of dispersion, the closer the product is to mashed potatoes made from fresh potatoes; the more severe the cell damage, the more serious the dissociation of starch in the sweet potato cells, ...

Claims

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Application Information

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IPC IPC(8): A23L1/2165A23L19/15
Inventor 薛文通米谷
Owner CHINA AGRI UNIV
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