Method for preparing sweet potato whole powder

A sweet potato powder and sweet potato technology, which is applied in food preparation, food preservation, fruit and vegetable preservation, etc., can solve the problem of intensifying β-carotene isomerization and protein denaturation, which is not conducive to the retention of sweet potato nutrients, and aggravates the loss of nutrients in sweet potatoes And other issues

Inactive Publication Date: 2010-08-25
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Excessive heat treatment will aggravate the loss of nutrients in sweet potatoes, such as the isomerization of β-caroten

Method used

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  • Method for preparing sweet potato whole powder
  • Method for preparing sweet potato whole powder
  • Method for preparing sweet potato whole powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Example 1. Preparation of whole sweet potato powder

[0031] The process flow chart of the preparation of whole sweet potato powder is shown in Figure 1. The method for preparing the whole sweet potato powder will be described below in conjunction with specific examples.

[0032] In order to ensure that the prepared sweet potato powder has better color and higher yield, sweet potato varieties with low soluble sugar content, low reducing sugar content, low polyphenol oxidase activity and high dry rate are selected as raw materials to eliminate sprouting and mildew. Potato wedges.

[0033] 1) Wash fresh sweet potatoes (No Sugar No. 1 from Hebei Academy of Agricultural Sciences and Shang 0110-3 cultivated by Xuzhou Sweet Potato Research Center) separately to remove the sludge on the surface;

[0034] 2) Peel the sweet potato after washing in step 1);

[0035] 3) Cut the peeled sweet potato of the above step 2) into sweet potato slices of 9-11 mm;

[0036] 4) Immerse the sweet potat...

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Abstract

The invention discloses a method for preparing sweet potato whole powder, which comprises the following steps: 1), performing color protection treatment of peeled sweet potatoes; 2) heating the sweet potatoes treated by the step 1) for color protection; and 3), drying the sweet potatoes heated by the step 2) to obtain sweet potato whole powder. In the method, one-step heat treatment for separating cells and a vacuum freeze drying are adopted to prepare the sweet potato whole powder. The prepared sweet potato whole powder can retain high integrity of cells and adopts a vacuum freeze drying technology under vacuum in the preparation process to reduce the loss of thermosensitive substances in the sweet potatoes and improve the nutritional property of the sweet potato whole powder. Experiments show that the sweet potato whole powder prepared by the method has less than 6 percent of free starch. The method of the invention has a promising application prospect.

Description

Technical field [0001] The invention relates to a method for preparing sweet potato whole powder. Background technique [0002] my country's sweet potato resources are rich, and the planting area distribution is relatively reasonable. This provides a good platform for the development of my country's sweet potato processing industry, but the development of my country's sweet potato processing industry is slow. At present, most of my country's sweet potato processing enterprises have small production scales, loose processing methods, backward processing methods, and single product varieties. Generally, they only process starch and vermicelli. Such a processing and utilization model not only fails to make full use of our country's sweet potato resources, but also the nutrients lost in the sweet potato processing process will cause environmental pollution. In addition, the gradual increase in the annual output of sweet potato in my country and the backward sweet potato processing an...

Claims

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Application Information

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IPC IPC(8): A23L1/2165A23L1/29A23L1/272A23B7/03A23B7/00A23L19/15A23L5/41A23L33/00
Inventor 木泰华何伟忠
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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