Processing method of whole sweet potato flour

A technology of whole sweet potato flour and a processing method, which is applied in the field of food or food preparation, can solve the problems affecting the brewing and rehydration effect and production efficiency, difficulty in crushing, environmental pollution, etc., and avoid loss of nutrients and changes in appearance. , Improve the utilization rate of raw materials and avoid the effect of by-product pollution

Inactive Publication Date: 2009-10-07
邹光友
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main disadvantages and deficiencies of the above-mentioned prior art methods are: (1) it is necessary to pre-cook, blanch or microwave the sweet potato to process the mature pulp, and then dry it to make a whole powder. The actual whole powder is cooked powder
The main purpose of the curing process: first, to prevent the sweet potato from browning due to the long processing and drying time, which will affect the appearance of the whole sweet potato powder; second, the whole powder obtained by curing and drying can be fully rehydrated when brewing; The content of sugar and pectin is rich, and the viscosity of cooked sweet potato pulp is high. No matter it is made of puree or added with dispersant, it is also easy to agglomerate and difficult to crush in the subsequent drying process, which affects the effect of brewing and rehydration and the quality of production. efficiency
(2) Whole powder needs to be processed after peeling or peeling, because sweet potatoes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A processing method of whole sweet potato flour, comprising the following steps:

[0031] a, cleaning: the fresh sweet potato (the weight percentage composition of water in the fresh sweet potato is generally 50-90%) is cleaned manually or mechanically (automatically) with water, removes the sweet potato of silt, impurity and rotten frostbite, fresh sweet potato can be peeled or Not peeled (determine whether to peel according to the dietary fiber requirements of the product);

[0032] b. Crushing: Use a special high-efficiency refiner to coarsely crush the cleaned fresh sweet potatoes to 5mm, and then use a colloid mill to grind until the particles are less than 1000 microns (um) (according to the dietary fiber needs of the product, it can be controlled to about 10um or even more fine particle size), sweet potato slurry is obtained;

[0033] C, the prepared sweet potato slurry is transported to the powder mixing machine by a stainless steel pipeline, and the sweet pota...

Embodiment 2

[0037]A processing method of whole sweet potato flour, comprising the following steps:

[0038] A, cleaning: the raw material fresh sweet potato (the weight percentage composition of water in the fresh sweet potato is generally 50-90%) is cleaned with water (through cleaning device or manually) (remove mud sand, impurity and rotten frostbitten sweet potato);

[0039] b. Crushing: The cleaned fresh sweet potatoes are continuously conveyed to the pulverizer to be crushed into a slurry with a particle size of 0.5-10 mm, and then the slurry is conveyed to colloidal crushing or grinding equipment, and crushed into particles with a particle size of less than 1000 microns. sweet potato slurry;

[0040] C, mix with sweet potato powder: take sweet potato slurry and sweet potato powder product in a weight ratio of 1:1 by sweet potato slurry: sweet potato powder product [that is, the sweet potato powder product obtained in step (e), mix uniformly, and prepare Mixture;

[0041] d. Airfl...

Embodiment 3

[0044] A processing method of whole sweet potato flour, comprising the following steps:

[0045] A, cleaning: the raw material fresh sweet potato (the weight percentage composition of water in the fresh sweet potato is generally 50-90%) is cleaned with water (through cleaning device or manually) (remove mud sand, impurity and rotten frostbitten sweet potato);

[0046] b. Crushing: The cleaned fresh sweet potatoes are continuously conveyed to the pulverizer to be crushed into a slurry with a particle size of 0.5-10 mm, and then the slurry is conveyed to colloidal crushing or grinding equipment, and crushed into particles with a particle size of less than 1000 microns. sweet potato slurry;

[0047] c, mix with sweet potato powder: take sweet potato slurry and sweet potato powder product in a weight ratio of 1: 1.6 by sweet potato slurry: sweet potato powder product [i.e. the sweet potato powder product obtained in step (e), mix uniformly, and prepare Mixture;

[0048] d. Airfl...

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Abstract

The invention discloses a processing method of whole sweet potato flour, characterized by comprising the following steps: washing fresh sweet potatoes by water; continuously crushing the raw materials by a crusher to material pulp with particle size of 0.5-10mm; then conveying the material pulp to a colloid crushing or grinding device and crushing the pulp to sweet potato slurry with particle size less than 1000 microns; uniformly mixing the sweet potato slurry and the whole sweet potato flour product with the weight ratio of 1:1 to 1.6; drying the mixed materials in the pneumatic drier at 120-180 degrees centigrade until water content therein is less than or equal to 15% by weight percentage; then sieving the dried sweet potato flour and the sieved object is the whole sweet potato flour product; the invention has simple processing technique; the prepared whole sweet potato flour product retains nutritional ingredients in the sweet potato and active ingredients for improving immunity of human body with maximum extent, being a fine, environmental and health-care food.

Description

technical field [0001] The invention belongs to the preparation of food or food material, and relates to a processing method of whole sweet potato powder. It is suitable for the production of whole powder series products of sweet potato or similar raw materials. The prepared whole sweet potato powder can be brewed in boiling water and eaten immediately or directly processed or added to other raw materials for processed food. Background technique [0002] In the prior art, there are mainly two kinds of whole potato powders: sweet potato powder and potato powder. Among them, the existing potato powder is made into snowflake powder or granular powder, and the investment in equipment is large, which is several times that of the present invention. Production The cost is more than 2 times higher than that of the invention, the product price is high, and it cannot enter the mass consumer group, so it is difficult to form large-scale production. Because the ingredients of sweet pot...

Claims

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Application Information

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IPC IPC(8): A23L1/2165A23L1/30A23L19/10A23L33/00
Inventor 邹光友
Owner 邹光友
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