Method for processing high-yield sweet potato juice

Abstract

The invention relates to a method for processing high-yield sweet potato juice. The method comprises the following steps: (1) dividing sweet potatoes into a peel part and a flesh part; (2) breaking, namely breaking the peel part and the flesh part respectively to obtain sweet potato pulp, wherein original squeezed water is added during breaking under the condition that the weight ratio of the original squeezed water to the peel part or the flesh part is (1-3) to 1; (3) carrying out ultrasonic enzymolysis, namely adding high-temperature amylase a and vitamin c (Vc) into the sweet potato pulp, heating to 95 DEG C, and enzymatically hydrolyzing for 0.5-1 hour; (4) squeezing, namely squeezing the enzymatically hydrolyzed sweet potato pulp to obtain sweet potato juice and peel residues or flesh residues. The original squeezed water is two-time squeezed sweet potato juice obtained by squeezing the peel residues for two times and two-time squeezed sweet potato juice obtained by squeezing the flesh residues for two and/or three times. According to the method, the peel part and the flesh part are separately squeezed in a squeezing process of the sweet potato juice, the peel residues of the peel part are squeezed for two times, the flesh residues of the flesh part are squeezed for three times, and the two-time squeezed juice and the three-time squeezed juice are taken as the original squeezed water to be added into the sweet potatoes, thereby effectively increasing the sugar content and the yield of the sweet potato juice.

Description

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AI Technical Summary

Benefits of technology

The technical results described by these inventions involve two methods: one involves extracting sugars (sugar) from raw vegetables while another uses specific techniques like cutting or crushing it into smaller pieces that help break down larger molecules more easily during processing. These improvements enhance taste quality and make processed food products smoother textureier without losing their flavor over longer periods of storage due to increased solubility caused by reducing pectin levels.

Problems solved by technology

This patented technical solution involves improving the quality of traditional sweetening techniques for producing pure sugars from green or yellow crops by separating out unwanted parts like skins that can affect taste and nutritional value. However, there has always existed room where these waste products could still make up part of their original composition.

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