Method for preparing purple sweet potato powder by enzymolysis technology

A purple sweet potato and enzymatic hydrolysis technology, which is applied in the field of amylase enzymatic hydrolysis of purple sweet potato to prepare spray-dried powder, can solve problems that affect product rehydration and production efficiency, are not conducive to spray drying process, and continuous production difficulties, etc. Function and nutritional value, improvement of product taste, effect of low water activity

Inactive Publication Date: 2010-08-04
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the existing powder food drying process, the drum drying technology is easy to cause the loss of functional components, and it is easy to agglomerate during the drying process, and it is difficult to crush, which affects the product rehydration and production efficiency; vacuum freeze drying It is beneficial to the retention of biologically active substances, but it has high cost, low efficiency and difficulties in continuous production, which is not conducive to industrialization; while spray drying can quickly evaporate the moisture of small droplets exposed to high temperature environments, due to its good quality control and Continuous production and other characteristics are widely used to produce powder products
The main component of purple sweet potato is starch, which has high water absorption and high viscosity during gelatinization, which is not conducive to the spray drying process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Step 1: Clean the purple sweet potatoes that are fresh, free from pests and diseases, and without serious damage by manual or mechanical means, remove the lignified tissue and thick skin on the purple sweet potatoes with a stainless steel knife, and use an automatic slicer to slice the peeled purple sweet potatoes Cut into uniform thin slices with a thickness of 3mm;

[0028] Step 2: Pipeline the sliced ​​purple sweet potato into the steam equipment and blanching for 3 minutes;

[0029] Step 3: cooling the blanched purple sweet potato slices rapidly, adding water and beating according to the mass ratio of 12:88 to make a slurry with a mass fraction of 12%. Then the slurry is sent to the colloid mill for two times, and the cooling water is used for circulation;

[0030] Step 4: adjust the pH value of the purple sweet potato slurry to 6.0, add medium-temperature α-amylase at a ratio of 0.5% by weight of fresh sweet potatoes, enzymolyze it at 65°C for 60 minutes, then rai...

Embodiment 2

[0033] Step 1: Clean the purple sweet potatoes that are fresh, free from pests and diseases, and without serious damage by manual or mechanical means, remove the lignified tissue and thick skin on the purple sweet potatoes with a stainless steel knife, and use an automatic slicer to slice the peeled purple sweet potatoes Cut into uniform thin slices with a thickness of 2.5mm;

[0034] Step 2: Pipeline the sliced ​​purple sweet potato into the steam equipment, and blanching for 2 minutes;

[0035] Step 3: cooling the blanched purple sweet potato slices rapidly, adding water according to a certain proportion and beating to make a slurry with a mass fraction of 15%. Then the slurry is transported to the colloid mill in the colloid mill for 2 times, and the cooling water is used for circulation;

[0036] Step 4: Adjust the pH of the purple sweet potato slurry to 6.5, preheat for 5 minutes, add high-temperature-resistant α-amylase at a ratio of 0.05% by weight of fresh sweet potat...

Embodiment 3

[0039] Step 1: Clean the purple sweet potatoes that are fresh, free from pests and diseases, and without serious damage by manual or mechanical means, remove the lignified tissue and thick skin on the purple sweet potatoes with a stainless steel knife, and use an automatic slicer to slice the peeled purple sweet potatoes Cut into uniform thin slices with a thickness of 3mm;

[0040] Step 2: Pipeline the sliced ​​purple sweet potato into the steam equipment, blanching for 3 minutes to protect the color;

[0041] Step 3: cooling the blanched purple sweet potato slices rapidly, adding water according to a certain proportion and beating to make a slurry with a mass fraction of 20%. Then the slurry is transported to the colloid mill in the colloid mill for 3 times, and the cooling water is used for circulation;

[0042] Step 4: Adjust the pH value of the purple sweet potato slurry to 6.2, preheat for 5 minutes, add high-temperature-resistant α-amylase at a ratio of 0.5% by weight ...

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PUM

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Abstract

The invention discloses a method for preparing purple sweet potato spray-dried powder, belonging to the technical field of intensive processing and production of agricultural products. The method comprises the following steps: selecting fresh purple sweet potatoes with no serious damage caused by plant diseases and insect pests; cleaning the purple sweet potatoes with water; peeling off and slicing the purple sweet potatoes with thickness of 2-4mm; carrying out hot iron with steam for 2-3min; beating the purple sweet potato slices with water by mass ratio of 12:88 and transmitting the mixture to a colloid mill for colloid milling twice; regulating the pH value of the purple sweet potato serosity to be 6.0-6.5; adding intermediate temperature alpha-amylase or heat-resistant alpha-amylase which accounts for 0.05-0.5% of the weight of the fresh sweet potatoes; stirring, preserving the temperature for 60-80min and carrying out enzyme denaturalixation; regulating the pH value of the purple sweet potato serosity after enzymolysis to be the initial value; and carrying out spray-drying with air inlet temperature of 120-180 DEG C and air outlet temperature of 50-90 DEG C. In the invention, starch in the purple sweet potatoes is decomposed into glucose maltose and other reducing sugars, thereby helping spray-drying competition, improving product mouthfeel and widening product application range.

Description

technical field [0001] The invention belongs to the technical field of intensive processing of agricultural products and its production. In particular, it relates to a method for preparing spray-dried powder by enzymolyzing purple sweet potatoes with amylase. Background technique [0002] Purple sweet potato is a special variety of sweet potato. Its skin and interior are purple-red. It was introduced into my country from Japan in the 1980s. Purple sweet potato is rich in anthocyanin pigments, polysaccharides, vegetable protein, vitamins and minerals and other nutrients. Studies have shown that the anthocyanins of purple sweet potato not only have the effect of anti-oxidation and tumor inhibition, but also protect liver function, reduce transaminase in serum, and have a good preventive effect on cardiovascular diseases such as hypertension; in addition, purple sweet potato contains The mucus protein also has certain anti-cancer and anti-cancer effects. Therefore, purple sw...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/2165A23L19/15
Inventor 董英徐斌朱淑云吕晓燕
Owner JIANGSU UNIV
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