Purple potato pulp paste and production process thereof

Abstract

The invention discloses purple potato pulp paste and a production process thereof. The production process mainly comprises the following steps of: material selecting: selecting purple potatoes without worm holes and deterioration; cleaning: soaking and cleaning the purple potatoes in a water tank in order to remove impurities attached to the surfaces; peeling: peeling the purple potatoes to obtain purple potato pulp; grain-sized dicing: cutting the purple potato into uniform grains; enzyme inactivating: adding an enzyme-inactivating agent in the purple potatoes; paste forming: mixing a proper amount of water with starch; blending: adding a stabilizer and a viscosity regulator; gelatinizing: stirring the mixture obtained in the two processes of paste forming and blending, and stabilizing to obtain a pasty blended material; pulp adding: adding the grainy pulp obtained in the processes from material selecting to enzyme inactivating into the pasty blended material to obtain pasty jam with suspended pulp grains; sterilizing: placing the pasty jam in an irradiation environment and keeping for a certain period of time; and cooling and packaging: packaging, storing and transporting the cooled jam. The invention relates to the deep processing of the purple potatoes and enriches the edible methods of the purple potatoes, and the purple potato pulp paste can be widely applied to various baked cakes and special snacks.

Description

technical field [0001] The invention relates to a pulp paste with purple sweet potato as the main raw material and a production process for making the pulp paste. Background technique [0002] Purple potato (scientific name: Solanum tuberdsm) is also called black potato, and the potato meat is purple to dark purple. In addition to the nutrients of ordinary sweet potatoes, it is also rich in selenium and anthocyanins. Anthocyanins have preventive and therapeutic effects on more than 100 diseases, and are known as the seventh essential nutrient after water, protein, fat, carbohydrates, vitamins, and minerals. Anthocyanins are the most direct, effective and safe free radical scavenger discovered by the scientific community to prevent and treat diseases and maintain human health. Its ability to scavenge free radicals is 20 times that of vitamin C and 50 times that of vitamin E. Purple sweet potato will become one of the main raw materials of anthocyanins. Purple sweet potato ...

AI Technical Summary

Problems solved by technology

[0009] a. Compared with the jam with purple sweet potato as the main raw material, its nutritional content is not rich enough;

[0010] b. The color of the appearance of the jam is relatively flat, without bright colors, and the appearance of the product is not attractive enough;