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Preparation method for sweet potato flour

A technology of sweet potato powder and sweet potato, applied in the field of food processing, to achieve the effect of high nutrient preservation rate and natural color

Inactive Publication Date: 2014-03-26
QINGDAO WINCHANCE TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, hot air drying, vacuum low-pressure frying drying, and microwave drying will lead to a decline in the quality of dried vegetable products. The quality of vacuum freeze-dried fruits and vegetables is good, but it takes a long time, expensive equipment, and high production costs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] The sweet potato powder is prepared by the following methods: (1) select fresh and undamaged sweet potatoes, wash them, and cut them into 5mm thick slices; The compound solution with sodium chloride concentration of 1% and ascorbic acid concentration of 1% was put into boiling water for 20 minutes; (3) Drain the water and pre-dried in an electric heating constant temperature blast drying oven at 80°C until the water content was 20 %; (4) Take the above-mentioned sweet potato slices, place them flat on the steel wire tray in the loading room of the extruder, seal the loading room, and inject superheated steam for puffing. 0.3MPa; (5) Release the pressure after puffing, open the loading chamber to obtain dried sweet potato slices, crush them, and pass through an 80-mesh sieve to obtain sweet potato powder.

Embodiment 2

[0012] The sweet potato powder is prepared by the following methods: (1) select fresh and undamaged sweet potatoes, wash them, and cut them into 5mm thick slices; The compound solution with 1% sodium chloride concentration and 1% ascorbic acid concentration was put into boiling water for 20 minutes; (3) Drain the water and pre-dried in an electric heating constant temperature blast drying oven at 80°C until the water content was 23 %; (4) Take the above-mentioned sweet potato slices, put them flat on the steel wire tray in the loading room of the extruder, seal the loading room, and inject superheated steam for puffing. 0.3MPa; (5) Release the pressure after puffing, open the loading chamber to obtain dried sweet potato slices, crush them, and pass through an 80-mesh sieve to obtain sweet potato powder.

Embodiment 3

[0014] The sweet potato powder is prepared by the following methods: (1) select fresh and undamaged sweet potatoes, wash them, and cut them into 5mm thick slices; The compound solution with 1% sodium chloride concentration and 1% ascorbic acid concentration was put into boiling water for 20 minutes; (3) Drain the water and pre-dried in an electric heating constant temperature blast drying oven at 80°C until the water content was 25 %; (4) Take the above-mentioned sweet potato slices, put them flat on the steel wire tray in the loading room of the extruder, seal the loading room, and inject superheated steam for puffing. 0.3MPa; (5) Release the pressure after puffing, open the loading chamber to obtain dried sweet potato slices, crush them, and pass through an 80-mesh sieve to obtain sweet potato powder.

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PUM

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Abstract

A preparation method for sweet potato flour comprises the following steps: (1) choosing fresh and undamaged sweet potatoes, cleaning, and quickly cutting into slices with the thickness of 5 mm; (2) putting into a color-protecting liquid for color protecting for 50 minutes and cleaning, and putting into boiling water to process 20 minutes; (3) draining off moisture, and putting into an electric heating constant temperature blowing drying oven for pre-drying; (4) taking the sweet potato slices, flatly putting on a steel-wire tray of a bulking machine object carrying chamber, sealing the object carrying chamber, and feeding superheated steam for puffing; (5) releasing pressure after puffing, opening the object carrying chamber to obtain dried sweet potato slices, pulverizing and sieving with a sieve of 80 meshes to obtain the sweet potato flour. The obtained sweet potato flour is natural in color and luster and high in nutrition preserving rate.

Description

technical field [0001] The invention relates to a preparation method of sweet potato powder, which belongs to the field of food processing. technical background [0002] Drying is an important dehydration process widely used in the modern food industry. At present, the drying methods of fruits and vegetables mainly include hot air drying, vacuum low-pressure frying drying, microwave drying, and vacuum freeze drying. However, hot air drying, vacuum low-pressure frying drying, and microwave drying will lead to a decrease in the quality of dried vegetable products. The quality of vacuum freeze-dried fruits and vegetables is good, but it takes a long time, expensive equipment, and high production costs. The superheated puffing drying equipment is simple and the total time is short. It is a new technology with great development potential in the production of high-quality dehydrated fruit and vegetable products. Contents of the invention [0003] The purpose of the present in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/2165A23L19/15
CPCA23P30/38A23L5/13A23L19/105A23P10/40A23V2002/00
Inventor 苏建丽
Owner QINGDAO WINCHANCE TECH