A kind of preparation method of convenient instant purple sweet potato food

A kind of purple sweet potato, convenient technology, applied in the field of preparation of convenient and instant purple sweet potato food, can solve the problems that affect the degree of consumer recognition and acceptance, large loss of nutrients, long heating time of sweet potato, etc., and meet the requirements of rich varieties and equipment Low, good taste effect

Inactive Publication Date: 2011-12-07
SICHUAN ACAD OF AGRI SCI +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The shelf life of the sweet potato products prepared by this process can reach more than 270 days at room temperature, but the sweet potato is heated for a long time in the process of dehydration and sterilization, and the nutritional components in it are

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A method for preparing instant instant purple sweet potato food (sweet taste), comprising the following main steps:

[0041] (1) Material selection, cleaning, and cutting: select fresh southern purple potato 008 without rot, scars, and mildew spots, wash with water, remove surface impurities, peel, and cut into 60mm in length and 5mm in width. French fries with a height of 6mm;

[0042] (2) The first film coating: immerse the sliced ​​purple sweet potato into the coating solution A consisting of 1.5% pectin and 15% white sugar for 1 min, take it out on a sieve to remove water droplets, and use Treat with hot air at 120°C for 3 minutes, and dry the purple potato surface to see moisture;

[0043] (3) The second coating: immerse the purple sweet potato treated with coating solution A into an aqueous solution (coating solution B) composed of 2.0% by weight sodium carboxymethylcellulose and 0.5% calcium chloride 5 min, take it out on a sieve to remove water droplets, and t...

Embodiment 2

[0047] A method for preparing instant instant purple sweet potato food (sweet taste), comprising the following main steps:

[0048] (1) Material selection, cleaning, and cutting: Select fresh southern purple sweet potato 008 without rot, scars, and mildew spots, wash with water, remove surface impurities, peel, and cut into 70mm in length and 6mm in width. French fries with a height of 6mm;

[0049] (2) The first film coating: immerse the sliced ​​purple sweet potato into the coating solution A consisting of 1.5% pectin and 15% white sugar for 1 min, take it out on a sieve to remove water droplets, and use Treat with hot air at 120°C for 3 minutes, and dry the purple potato surface to see moisture;

[0050] (3) The second coating: immerse the purple sweet potato treated with coating solution A into an aqueous solution (coating solution B) composed of 2.0% by weight sodium carboxymethylcellulose and 0.5% calcium chloride 5 min, take it out on a sieve to remove water droplets,...

Embodiment 3

[0054] A method for preparing instant instant purple sweet potato food (spicy taste), comprising the following main steps:

[0055] (1) Material selection, cleaning, and cutting: Select fresh Chuanshan purple sweet potatoes without rot, scars, and mildew spots, wash them with clean water, remove surface impurities, peel them, and cut them into 100mm and 100mm wide 10mm, French fries with a height of 10mm;

[0056] (2) The first film coating: immerse the sliced ​​purple sweet potato into the coating solution A consisting of 2.5% pectin and 18% white sugar for 2 min, take it out on a sieve to remove water droplets, and use Treat with hot air at 140°C for 4 minutes, and dry the purple potato surface to see moisture;

[0057] (3) The second coating: the purple sweet potato treated with coating solution A was immersed in an aqueous solution (coating solution B) consisting of 1.0% pectin and 0.8% calcium chloride by mass percentage for 7 minutes, and taken out at Remove water drop...

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Abstract

The invention discloses a preparation method of a convenient instant purple potato food, which aims at solving the problems that the heating time of sweet potatoes is longer, the loss of nutritional ingredients in the sweet potatoes is greater and a preservative is further added in the prior art. The method comprises the following steps: (1) selecting materials, cleaning and cutting; (2) performing primary film coating; (3) performing secondary film coating; and (4) sterilizing and cooking. A product is obtained by uniformly coating an edible pectin compound twice, packaging, sealing, sterilizing and cooling, the texture and the color of the product are kept good, the loss of the nutritional ingredients in the convenient instant purple potato food is lower, the guarantee period is long, the convenient instant purple potato food can be stored above 12 months at normal temperature, and the preservative is not used simultaneously, thereby meeting the requirements of people on green and healthy foods.

Description

technical field [0001] The invention belongs to the field of intensive processing of agricultural products, and in particular relates to a preparation method of convenient instant purple sweet potato food. Background technique [0002] Purple sweet potato, referred to as "purple sweet potato", is a new variety of sweet potato with high anthocyanin (anthocyanin) content, and its flesh is purple to dark purple. In addition to the nutrients of ordinary sweet potatoes, it is also rich in selenium and anthocyanins, which have antioxidant properties, scavenging free radicals, anti-mutation, and preventing cardiovascular diseases and type 2 diabetes. Long-term consumption can prevent cardiovascular diseases, Delay aging, improve the body's immunity. [0003] Along with the raising of my country's people's living standard, more and more people pursue the healthy food of novelty, edible convenience. The production of convenient and instant purple potato chips (chips) using purple p...

Claims

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Application Information

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IPC IPC(8): A23L1/217A23L19/18
Inventor 黄钢雷激李鹤陈祥贵李玉锋李博游立王宏刘晓刚谢江
Owner SICHUAN ACAD OF AGRI SCI
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