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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

Inactive Publication Date: 2014-06-04
NANJING FEIMA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few deep-processed products of purple sweet potato on the market, mainly purple sweet potato powder and purple sweet potato juice processing, the product variety is single, and the economic benefits generated are low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention provides a production method of honey purple potato food, which belongs to the technical field of food processing. The production method comprises the following steps: cleaning, peeling and cutting purple potatoes, placing the cut purple potatoes in a composite colour fixative solution of ascorbic acid and sodium hydrogen sulphite, and carrying out cooking treatment at 80-95 DG C for passivating the activity of oxidase; adding beta-amylase and composite saccharifying enzyme into the pulped purple potatoes for enzymolysis, thereby promoting the release of active substances such as anthocyanin in cells; then adding acid proteinase for treating so as to avoid the problems of turbidity and secondary precipitation of the honey purple potato food during a storage process; and finally, blending the enzymolysis purple potato juice with honey, and concentrating in vacuum to obtain the honey purple potato food which is bright in colour and rich in nutrition.

Description

1. Technical field [0001] The invention relates to a production method of honey purple sweet potato, which belongs to the technical field of food processing. 2. Background technology [0002] Purple heart sweet potato is a special sweet potato variety imported from Japan. It is named for its red skin and purple flesh. In addition to various cellulose and minerals, it also contains a large amount of active substances such as carotene, flavonoids, and anthocyanins. , has strong physiological activities and functions such as lowering blood pressure, lowering blood fat, anti-mutation, anti-oxidation, anti-tumor, etc., and is a pure natural nutritious and healthy food. At present, there are few deep-processed products of purple sweet potato on the market, mainly purple sweet potato powder and purple sweet potato juice processing, the product variety is single, and the economic benefits generated are low. The invention adopts biological enzymatic hydrolysis technology to crush pu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/216A23L1/08A23L1/29A23L3/3571A23L19/12A23L21/25A23L33/00
CPCA23L33/00A23L3/3571A23L19/18A23L21/25A23V2002/00A23V2200/30
Inventor 李春阳颜丽王艳秋杨明
Owner NANJING FEIMA FOOD
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