Production method of honey purple potato food
A production method and technology of purple sweet potato, applied in the field of food processing, can solve the problems of single product variety and low economic benefit, achieve the effect of solving turbidity and secondary precipitation, and improving the nutritional and active functions of the product
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Embodiment 1
[0015] Select and clean 0.5kg of purple sweet potato, peel it and cut it into small pieces of 1-5cm, and put it into 1L of 0.10% compound color-protecting agent (combined with 0.5g ascorbic acid and 0.5g sodium bisulfite) solution , soak for 20 minutes, drain; cook in a sandwich pot for 10 minutes, control the temperature at 90°C; after cooling, add 2kg of pure water and beat in a tissue masher to obtain purple sweet potato pulp; add 1.0g of β-amylase enzyme to the purple sweet potato pulp hydrolysis, control temperature 75℃, pH 4.0, enzymolysis 60min; add 1.0g compound enzyme (compounded by 0.25g hemicellulase PE0008 and 0.75g glucoamylase), control enzymolysis temperature 60℃, enzymolysis 40min ; Filter the enzymatically hydrolyzed purple potato pulp through a 200-mesh nylon filter cloth, add 1.0 g of acid protease to the filtrate, control the temperature at 70 ° C, pH 4.0, and enzymolyze for 40 min; add 225 g of honey to the purple potato juice after acid protease treatment,...
Embodiment 2
[0017] Select and clean purple sweet potato 0.5kg, peel and cut into small pieces of 1-5cm, put into 1L concentration of 0.20% compound color protectant (formed by compounding 0.4g ascorbic acid and 1.6g sodium bisulfite into) solution, soaked for 10min, drained; steamed in a sandwich pot for 15min, controlled temperature 85°C; after cooling, added 3kg of pure water and beat in a tissue masher to obtain purple sweet potato pulp; added 1.5g of β- Amylase enzymatic hydrolysis, control temperature 85°C, pH 6.0, enzymolysis 80min; add 2.0g compound enzyme (compounded by 0.4g hemicellulase PE0008 and 1.6g glucoamylase), control enzymolysis temperature 50°C, Enzymatic hydrolysis for 50 minutes; filter the enzymatic purple potato pulp through a 300-mesh nylon filter cloth, add 2.5g of acid protease to the filtrate, control the temperature at 80°C, pH 5.0, and enzymolysis for 60 minutes; add 470g of acid protease to the purple potato juice Honey, stir with EUROSTAR mixer at 100rpm for...
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