Flavored mashed sweet potato and processing method thereof

A processing method and technology of sweet potatoes, applied in the fields of application, food preparation, food science, etc., can solve the problems that the product is difficult to become a staple food, limit market consumption, and destroy nutrients, so as to enhance the physiological defense mechanism, prevent special diseases, and increase added value Effect

Inactive Publication Date: 2011-10-19
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing of these products seriously damages the nutrients of raw materials, and the utilization rate is low, causing environmental pollution
[0004] The use of modern separation engineering to extract sweet potato functional factors and the use of bioengineering technology to develop high value-added sweet potato fermented products have become a focus of attention, but such projects require a lot of investment, and the products are difficult to become staple foods, which limits market consumption.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A flavored sweet potato mash of the present invention is mainly processed from 10.5 kg of mashed potato and 3 kg of modified starch, and 30 g of sodium pyrophosphate and 15 mL of fermented rice vinegar are added to the flavored sweet potato mash.

[0020] The above flavored sweet potato mash is prepared by the following method: first prepare 12kg red sweet potato, 3kg modified starch, 30g sodium pyrophosphate and 15mL fermented rice vinegar; then clean and peel the prepared sweet potato raw materials, and then cook, Cook under normal pressure for 50 minutes, and then coarsely grind in a mechanical masher to make mashed potatoes with certain viscoelasticity, and then add the prepared modified starch and sodium pyrophosphate to the mashed potatoes after rough grinding and fermented rice vinegar, after stirring, put the mixed material in a colloid mill for fine grinding. During the fine grinding, it is circularly ground twice, and then the finely ground material is placed i...

Embodiment 2

[0022] A flavored sweet potato mash of the present invention is mainly processed from 11 kg of mashed potato and 10 kg of modified starch, and 50 g of sodium pyrophosphate and 10 mL of fermented rice vinegar are added to the flavored sweet potato mash.

[0023] The above flavor sweet potato puree is prepared by the following method: first prepare 8kg red sweet potato, 4kg purple sweet potato, 10kg modified starch, 50g sodium pyrophosphate and 10mL fermented rice vinegar; then clean the prepared red sweet potato and purple sweet potato, Peel off the skin, then cook for 25 minutes under a pressure of 0.2Mpa, and then coarsely grind in a mechanical masher to make mashed potatoes with a certain viscoelasticity, and then add to the coarsely ground mashed potatoes The prepared modified starch, sodium pyrophosphate and fermented rice vinegar are stirred, and then the mixed materials are placed in a colloid mill for fine grinding. During the fine grinding, they are circulated twice, an...

Embodiment 3

[0025]A flavor sweet potato mash of the present invention, which is mainly processed from 10.4kg of mashed potato and 3kg of modified starch, 15g of sodium pyrophosphate and 10mL of fermented rice vinegar are added in the flavor sweet potato mash, and simultaneously Calcium 20g, Selenium 2mg, Zinc 300mg and Iron 300mg.

[0026] The above flavor sweet potato puree is prepared by the following method: first prepare 12kg red sweet potato, 3kg modified starch, 15g sodium pyrophosphate and 10mL fermented rice vinegar; then prepare calcium 20g, selenium 2mg, zinc 300mg, iron 300mg; then prepare The good red sweet potatoes are washed, peeled, and then steamed for 30 minutes under a pressure of 0.1Mpa. After steaming, they are roughly ground in a mechanical masher to make mashed potatoes with a certain viscoelasticity, and then fed to coarse Add prepared modified starch, sodium pyrophosphate, fermented rice vinegar, calcium, selenium, zinc, and iron to the mashed potatoes after grindi...

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PUM

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Abstract

The invention discloses a flavored mashed sweet potato and a processing method thereof. The flavored mashed sweet potato is prepared by processing mashed sweet potato and modified starch, the mass ratio of which is 1-6:1, and further comprises pyrophosphate and fermented rice vinegar which respectively account for 0.1 percent to 0.5 percent and 0.04 percent to 0.3 percent of the gross mass of themashed sweet potato and the modified starch; wherein the mashed sweet potato is made of one or more of purple sweet potato, Chinese sweet potato and sweet potato with red core. The processing method takes the one or more of the purple sweet potato, the Chinese sweet potato and the sweet potato with red core as raw materials and sequentially comprises the processing steps of cleaning, peeling, steam boiling, coarse grinding, mixing, fine grinding, stewing, packaging, pre-cooling, quick freezing, etc. The flavored mashed sweet potato has the advantages of special local flavor, total nutrition, high added-value, convenient eating, easy preservation and the like, and the processing method has the advantages of low cost, simple operation and the like.

Description

technical field [0001] The invention belongs to the field of intensive processing of potato agricultural products, and in particular relates to a processing method of sweet potato puree. Background technique [0002] Sweet potatoes are rich in a variety of nutrients, and also contain functional factors such as multivitamins, amino acids, dehydroepiandrosterone, mucus protein, etc., commonly known as "earth ginseng", regular consumption can have a good preventive effect on certain diseases, and even It is also possible to prevent the occurrence of cancer, especially in recent years, with the nutritional characteristics of sweet potatoes low in sugar, low in calories, and low in fat, and their anti-cancer and health-care effects, which rank first in the food list, are gradually recognized by consumers, and the sweet potato food market has a bright future. [0003] Sweet potato is used as a raw material for the production of nutritional and health food because of its rich nutri...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/2165A23L1/30A23L1/03A23L33/10A23L33/15A23L33/16
Inventor 李宗军罗教孟李罗明王远亮
Owner HUNAN AGRICULTURAL UNIV
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