Preparation method of convenient instant purple potato food

A purple potato and convenient technology, applied in the field of instant ready-to-eat purple potato food preparation, can solve the problems of affecting consumer recognition and acceptance, large loss of nutrient components, and long heating time of sweet potato, etc., and meet the requirements of rich varieties and equipment. Low, tasteful effect

Inactive Publication Date: 2012-11-14
SICHUAN ACAD OF AGRI SCI +2
View PDF1 Cites 0 Cited by
  • 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 lost greatly, and preservatives are added during the soaking liquid. To a certain extent, it will affect consumers' recognition and acceptance of products.
At the same time, the use of preservatives does not meet the requirements of green and healthy food

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A preparation method of instant purple sweet potato food (sweet taste) includes the following main steps:

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

[0042] (2) First coating: immerse the cut purple sweet potato into coating liquid A composed 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 with visible water on the surface;

[0043] (3) Second coating: Immerse the purple potato treated with coating solution A in an aqueous solution (coating solution B) consisting of 2.0% sodium carboxymethyl cellulose and 0.5% calcium chloride. min, remove the water droplets on the sieve, and treat with hot air at 120°C for 3 mi...

Embodiment 2

[0047] A preparation method of instant purple sweet potato food (sweet taste) includes the following main steps:

[0048] (1) Material selection, cleaning, and cutting: select fresh South Purple Sweet Potato 008 with no rot, no scars, and no mildew spots, wash it with water to remove impurities on the surface, peel it, and cut it to 70mm in length and 6mm in width. French fries with a height of 6mm;

[0049] (2) First coating: immerse the cut purple sweet potato into coating liquid A composed 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 with visible water on the surface;

[0050] (3) Second coating: Immerse the purple potato treated with coating solution A in an aqueous solution (coating solution B) consisting of 2.0% sodium carboxymethyl cellulose and 0.5% calcium chloride. min, remove the water droplets on the sieve, and treat with hot air at 120°C for 3 ...

Embodiment 3

[0054] A preparation method of instant purple sweet potato food (spicy) includes the following main steps:

[0055] (1) Material selection, cleaning, and cutting: select fresh Sichuan purple purple potato with no rot, no scars, and no mildew spots, and wash with clean water to remove impurities on the surface, peel it, and cut into 100mm width. 10mm, 10mm high French fries;

[0056] (2) First coating: immerse the cut purple sweet potato into coating liquid A composed of 2.5% pectin and 18% white sugar for 2 minutes, remove it on the screen to remove water droplets, and use Hot air treatment at 140°C for 4 minutes, drying the purple potato with visible water on the surface;

[0057] (3) The second coating: immerse the purple potato treated with coating liquid A in an aqueous solution (coating liquid B) consisting of 1.0% pectin and 0.8% calcium chloride for 7 minutes, and take it out Remove water droplets on the sieve, and treat with hot air at 150°C for 4 minutes to dry the visible...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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 and deep processing of agricultural products, and particularly relates to a method for preparing convenient instant purple potato food. Background technique [0002] Purple sweet potato is abbreviated as "purple sweet potato". It is a new sweet potato variety with high anthocyanin (anthocyanin) content, and its flesh is purple to deep purple. In addition to the nutrients of ordinary sweet potatoes, it is also rich in selenium and anthocyanins. It has antioxidant properties, scavenging free radicals, anti-mutation, preventing cardiovascular diseases and type 2 diabetes, etc. Long-term consumption can prevent cardiovascular diseases. Delay aging and improve immunity. [0003] With the improvement of people's living standards in our country, more and more people are pursuing healthy food with novel varieties and convenient consumption. Using purple potato as the raw material to produce convenient instant purple p...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(China)
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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap