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Sweet potato for processing preserved sweet potato and cultivation method and application thereof

A processing method and technology of sweet potato, applied in application, botany equipment and method, confectionery industry, etc., can solve the problems of loss of nutritional value of sweet potato No. 18 Jishu, poor eating effect of purple sweet potato, high content of soluble sugar, etc. The effect of bright color, improving the body's immunity, and low sugar content

Inactive Publication Date: 2011-10-05
CROP RES INST SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the late start of purple sweet potato breeding in my country, purple potato varieties suitable for processing preserved potatoes are very scarce. The varieties suitable for processing preserved potatoes require moderate dry matter and moisture content, high soluble sugar content, and good viscosity. Easy to saccharify, low fiber content
Jishu No. 18 sweet potato is one of the few purple sweet potato varieties that is most suitable for processing sweet potato. Poor, waxy, uneven hardness inside and outside, uneven color, and will seriously lose the nutritional value of Jishu No. 18 sweet potato
Relevant tests have shown that the nutritional value of purple sweet potato is lost by about 30% when traditional methods are used to produce preserved purple sweet potato, which leads to poor edible effect of purple sweet potato

Method used

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  • Sweet potato for processing preserved sweet potato and cultivation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Embodiment 1, Jishu No. 18 sweet potato, is obtained by the following cultivation methods, and the steps are as follows:

[0057] A kind of sweet potato that is used for sweet potato preserved processing is characterized in that being obtained by following cultivation method:

[0058] (1) Select Jishu No. 18 seed potato block for seedbed cultivation, spray the seed potato block and the area within 1 meter around the seedbed with 800 times dilution of carbendazim, dosage: spray 1400 liters of diluted solution per mu, once when raising seedlings Sexual spraying, seedbed cultivation for 35 days to obtain sweet potato seedlings No. 18 Jishu.

[0059] (2) Select the disease-free sandy loam block that has not planted sweet potatoes for more than 2 years, and at the beginning of June of the Gregorian calendar every year, the No. 18 sweet potato seedlings of Jishu cultivated in step (1) are transplanted to the field, and the planting density is 4000-4500 plants per mu, adopt t...

Embodiment 2

[0063] Embodiment 2, the Jishu No. 18 sweet potato that adopts the cultivation method of embodiment 1 to plant and obtain is used for processing low-sugar purple sweet potato preserves, and the processing method steps are as follows:

[0064] 1) Selection of raw materials: choose Jishu No. 18 potato cubes with smooth skin, no grooves and cracks, and no disease spots;

[0065] 2) Shaping: Wash Jishu No. 18 potato cubes with water, peel them, and cut them into sweet potato strips or slices;

[0066] The sweet potato strips are 5cm long, 0.5cm wide, and 0.5cm thick, and the sweet potato slices are 5cm long, 3cm wide, and 0.2cm thick;

[0067] 3) Steaming: Put the cut sweet potato strips or sweet potato slices into a pot and add water to cook until fully cooked;

[0068] 4) Low-saccharification treatment: put the cooked sweet potato strips or sweet potato slices into a tank filled with sugar water for 20-24 hours and then remove; the weight ratio of the sugar water is sugar:water...

Embodiment 3

[0079] As described in Example 2, the difference is:

[0080] 5) Bake at variable temperature, and follow the steps below in stages:

[0081] Coloring and baking: spread out the sweet potato strips or sweet potato slices treated with low sugar in step 4), place them on a stainless steel grill, bake them at a temperature of 115°C for 3 hours, and turn them over every hour; after this stage is completed, the sweet potato strips or sweet potato slices The color is purple with a slight sheen. When this stage is complete, the sweet potato strips or slices will be purple with a slight sheen in color.

[0082] Color-fixed baking: take out the colored and baked sweet potato strips or slices, cool them at room temperature for 0.5 hours, then bake them at 80°C for 8 hours, and flip them 2-3 times in the middle; after this stage is completed, the sweet potato strips Or the surface of the sweet potato chips is dry, with a slightly hard shell, but not cracked, bright in color, transparen...

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Abstract

The invention discloses a sweet potato for processing preserved sweet potato and a cultivation method and an application thereof, belonging to the field of cultivation and processing of the sweet potatoes. The No.18 Ji sweet potatoes cultivated by adopting the cultivation method can be processed into the high-quality low-sugar purple preserved sweet potato without any additives by cleaning, shaping, steam-boiling, saccharification and baking. The preserved sweet potato has the characteristics of soft texture, low sugar content and translucent color and luster, is rich in anthocyanin and selenium element, has oxidation resistance and high free radical removing capacity which is 20 times of VE and 50 times of VC, and can prevent cardiovascular diseases, prevent tumors, prevent mutation, prevent radiation, delay aging, improve immunity and have good anti-cancer effect.

Description

technical field [0001] The invention relates to Jishu No. 18 sweet potato, a cultivation method and a processing method thereof, and belongs to the field of sweet potato cultivation and processing. technical background [0002] Jishu 18 is a collaboration between the Crop Research Institute of Shandong Academy of Agricultural Sciences and the International Potato Center. Xushu 18 was used as the female parent, and free pollination (the male parent group was 38 foreign varieties) was used to obtain seed seeds. Nursery and multi-point identification tests for many years, in 2002, a new variety of purple sweet potato with high yield, high quality and disease resistance was bred. From 2002 to 2003, it participated in the regional test of special varieties of sweet potato varieties in the country. The quality analysis results were as follows: the anthocyanin color value of Jishu 18 was 15.55, the color value was 1.54, and the content was 16.23mg / 100g. The test results of the Foo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A01G1/00A23G3/48
Inventor 张立明张海燕王庆美李爱贤侯夫云解备涛董顺旭
Owner CROP RES INST SHANDONG ACAD OF AGRI SCI
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