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Sweet potato saccharified potato paste and method for processing instant product series thereof

A processing method and a technology of saccharifying potatoes, which are applied in the field of processing sweet potato series instant foods, can solve the problems of long processing season, long time consumption, short suitable processing season, etc., and achieve consistency, avoid differences in saccharification degree, and low energy consumption Effect

Active Publication Date: 2011-07-20
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to aim at the defects existing in the traditional processing technology of preserved sweet potato and candied fruit products, using its own amylase to carry out natural saccharification (also known as shelving saccharification) takes a long time, the loss of raw material storage is large, and the suitable processing season is short, etc. Defects, proposed A modern processing method for sweet potato saccharified mashed potatoes and a series of ready-to-eat products with fast saccharification of raw material starch, long processing season, wide variety of sweet potatoes suitable for processing, high production efficiency, low cost, and fully maintaining the traditional processing flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0025] Example 1: (roasted preserved potato processing method)

[0026] Take 1000kg of fresh sweet potatoes, the variety "Zheshu 13", the dry rate is 33.5%, and the potato flesh is light orange; put it into a stainless steel basket, steam it with atmospheric pressure steam for 8 minutes, and immediately cool it with running water; pour it into the potato brush peeler Inside, rinse with running water and peel for 10 minutes; put the material out on a manual conveyor belt, and after manual sorting and trimming of the unbrushed skin and lesions, about 750kg of peeled and clean fresh potatoes are obtained; enter the potato steamer (100 ℃) Cook for 1 hour, keep warm for 0.5 hours, take it out, put 100kg per batch into the dough mixer and stir the mature mashed potatoes; take another 8ml of high temperature resistant α-amylase and dilute it with water to 1000ml, and add it evenly to the 100kg of mature potato mash , and continue to stir for 10 minutes; the mashed potatoes with enzym...

example 2

[0027] Example two: (purple sweet potato jam processing method)

[0028]Get 500kg of fresh sweet potatoes, the variety is "Zhejiang Zishu No. 1", with a dry rate of 30%, and purple red flesh. Put it into a stainless steel basket, steam it with atmospheric pressure steam (100°C) for 8 minutes, immediately cool it under running water, pour it into the potato brush peeler, rinse it with running water, and peel it for 10 minutes; put it on the conveyor belt, and manually sort it. Trim the skin and lesions that have not been brushed, and get about 350kg of peeled and clean fresh potatoes; put them into the potato steamer and cook for 1 hour, keep warm for 0.5 hours, take them out, add 100kg per batch into the dough mixer, stir mature mashed potatoes, and take another 50ml Dilute high temperature α-amylase with water to 1000ml, add evenly into 100kg mashed potatoes, and continue to stir for 10 minutes; put the stirred mashed potatoes into a stainless steel plate, put them in a high-...

example 3

[0029] Example three: (purple sweet potato candy processing method)

[0030] Get 500kg of fresh sweet potatoes, the variety is "Zhejiang Purple Sweet Potato No. 1", dry rate 30%, purple red flesh; adopt the same pretreatment method as in Example 2 to obtain about 350kg of peeled fresh sweet potatoes; put them into a potato steamer for cooking for 1 hour, and keep warm for 0.5 Take it out after 1 hour, add 100kg per batch into the dough mixer and stir mature mashed potatoes, take another 20ml of high-temperature-resistant α-amylase and dilute it with water to 1000ml, add it evenly into 100kg of mashed potatoes and continue stirring for 10min; add enzyme to mature after stirring Put the mashed potato into a stainless steel plate, put it in a high-pressure steamer, and cook it at 90-100°C for 20 minutes (the saccharification rate is about 50%), then quickly raise the temperature to 105°C to inactivate the enzyme, and then finish cooking; After the plate basket filter press, put i...

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Abstract

The present invention discloses a processing method of a saccharified mashed sweet potato and series mashed sweet potato ready-to-eat products, and belongs to the technical field of food processing. The method comprises the steps as follows: (1) pretreatment of sweet potatoes of raw material; (2) preparation of the saccharified mashed potatoes: prepared mashed potato and high-temperature-resistant alpha-amylase are evenly mixed with the proportion of 100kg:5-50ml and stewed for 10-30min at the temperature of 90-100 DEG C, and then are rapidly heated to 105 DEG C to inactivate enzyme, thus obtaining the saccharified mashed potatoes; (3) preparation of the series saccharified mashed sweet potato ready-to-eat products. The processing method adopts the high-temperature-resistant alpha-amylase and is complemented with a two-step heating process to saccharify partial starch in the mashed sweet potato, and the method provides the saccharified mashed sweet potato with naturally saccharified flavor and taste and prolongs the processing period. The processing method overcomes great amount loss in natural saccharification in long term storage in the conventional process as well as reduces production cost. The processing method can be popularized in food processing enterprises.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing sweet potatoes into mashed sweet potato mashed potatoes and further processing into sweet potato series instant foods by using sweet potatoes as raw materials. Background technique [0002] With the improvement of people's living standards, the value of sweet potato as a health food has received more and more attention. Sweet potato is an agricultural product that is very suitable for processing. Among the many traditional processed products of sweet potato in the past, there is a kind of product that uses sweet potato to undergo natural saccharification under the action of its own amylase after harvest (also known as shelved saccharification, that is, its effective Part of the starch is converted into sugar and gradually sweetened), and then steamed into mashed potatoes and processed into preserved potatoes and candied products such as traditional...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/2165A23L19/15
Inventor 吴列洪沈升法李兵季志仙
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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