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Rapid freezing process of single-cellularized purple sweet potato mash

A purple sweet potato and single-cell technology, applied in the fields of application, food preparation, food science, etc., can solve the problems that the surface of purple sweet potato is prone to browning, nutrients cannot be completely separated out, cellulose and hemicellulose cannot be effectively decomposed, etc. Achieve the effect of retaining nutrients, low breakage rate and reducing damage

Inactive Publication Date: 2013-04-03
余芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention uses purple sweet potato as raw material and adopts new processing techniques such as pretreatment for color protection, enzyme treatment, dehydration and quick-freezing, etc., to solve the problem of browning on the surface of purple sweet potato and the inability of cellulose and hemicellulose in the existing purple sweet potato puree processing process. Effectively decompose the defect that the nutritional components cannot be completely separated out. Through the technology of the present invention, the dispersion and color stability of the purple sweet potato cells are improved, the nutritional components are fully retained, and the damage to the inner tissue of the purple sweet potato cells by quick freezing is reduced.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A. Selection: select purple sweet potatoes with large size and shallow bud eyes, and wash them;

[0020] B. Peeling: Peel the cleaned purple sweet potato, get 50kg for processing, add L-cysteine ​​to protect the color;

[0021] C. Slicing: Cut the peeled purple sweet potato into 12g pieces;

[0022] D. Enzyme treatment: Take 0.24kg of pectinase, 0.03kg of cellulase, and 0.03kg of hemicellulose and mix them, add them to 50kg of purple sweet potato pieces, control the temperature at 48°C, and the time is 1h;

[0023] E, cooking: place the enzyme-treated purple sweet potato pieces in a cooking container, and the cooking time is 20 minutes;

[0024] F. Stirring: Stir the boiled purple sweet potato pieces quickly into a puree, and add 0.06kg of biological enzymes to promote the separation of purple sweet potato tissue cells;

[0025] G, dehydration: adopt glucose solution osmosis dehydration, the moisture in the purple sweet potato mash is reduced to 22%, and dehydration e...

Embodiment 2

[0030] A. Selection: select purple sweet potatoes with large size and shallow bud eyes, and wash them;

[0031] B. Peeling: Peel the cleaned purple sweet potato, take 100kg for processing, add citric acid for color protection;

[0032] C. Slicing: Cut the peeled purple sweet potato into 15g pieces;

[0033] D. Enzyme treatment: Take 0.45kg of pectinase, 0.25kg of cellulase, and 0.25kg of hemicellulose and mix them, add them to 100kg of purple sweet potato pieces, control the temperature at 52°C, and the time is 1.5h;

[0034] E, steaming: place the purple sweet potato pieces that have been treated with enzymes in a cooking container, and the steaming time is 25 minutes;

[0035] F. Stirring: quickly stir the boiled purple sweet potato pieces into a puree, and add 0.1kg of biological enzymes to promote the separation of purple sweet potato tissue cells;

[0036] G, dehydration: adopt glucose solution osmosis dehydration, the moisture in the purple sweet potato mash is reduced...

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PUM

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Abstract

The invention discloses a rapid freezing process of single-cellularized purple sweet potato mash. The rapid freezing process comprises the following steps of: taking purple sweet potatoes as raw materials; and selecting the purple sweet potatoes, washing, peeling, cutting, carrying out enzyme treatment, steaming, agitating and separating, dehydrating, rapidly freezing, packaging, checking and refrigerating. The single-cellularized purple sweet potato mash produced by the rapid freezing process disclosed by the invention has the advantages of high cell dispersity, low crushing rate, good color and luster stability and the like; when the purple sweet potatoes are peeled, a color protection agent is used for protecting the color so that the color and luster stability of the purple sweet potatoes is improved; the cellularization can sufficiently keep nutritional ingredients and the enzyme treatment enables cellulose and hemicellulose to be degraded to separate abundant nutritional ingredients; and dehydration and rapid freezing reduce damages to inner tissues by refrigeration.

Description

technical field [0001] The invention relates to a processing technology of purple sweet potato puree, in particular to a quick-freezing process of single-celled purple sweet potato puree. Background technique [0002] Purple sweet potato, Convolvulaceae Ipomoea genus, root tuber of annual herb, in addition to being rich in starch, protein, mineral nutrients such as zinc, selenium and vitamin C, it also contains a large amount of anthocyanins, which has high medicinal value. At present, purple sweet potato is widely used in fresh food, extracting pigment, processing whole powder or processing snack food, etc., or processed into purple sweet potato puree as raw material for processing other foods or drinks. For example, the invention patent with application number 201010240996.5 discloses a preparation method of purple sweet potato puree solid beverage, which adopts the processing methods of pretreatment, cooking, mud making, saccharification and rubber milling, and packaging ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/216A23L1/272A23L19/12A23L5/41
Inventor 余芳彭常安
Owner 余芳