Processing method of purple sweet potato sauce

A processing method and technology of purple sweet potato sauce, which are applied in the field of food processing, can solve the problems of insufficient sauce flavor and flavor, easy discoloration of anthocyanins, and long production cycle, and achieve delicate taste, expanded application range, and short production cycle. Effect

Inactive Publication Date: 2014-09-10
SICHUAN GUANGYOU SWEET POTATO & FOOD PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the prior art, purple sweet potatoes are generally used for fresh food or processed into mashed potatoes as fillings for cakes. Most of them are open-ended production with simple processing and belong to primary processing; there are also purple sweet potatoes produced by cooking, beating and fermenting. Sauce, but the production cycle is longer
During the processing of purple sweet potato, there are technical problems such as easy discoloration (that is, easy loss of anthocyanins), easy change of taste, poor taste, insufficient sauce flavor and sauce aroma, poor stability, short shelf life, and long fermentation period.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The processing method of purple sweet potato sauce is as follows:

[0028] A. Pretreatment

[0029] According to the requirements of special varieties for processing, fresh purple sweet potatoes are graded and accepted, and the purple sweet potatoes that are rotten, have insect eyes, and weigh less than 50g / piece are removed. It is best to choose purple sweet potatoes with uniform size, smooth skin, no insect eyes, and no rotten scars. After the squirrel cage potato washing machine, the surface sediment of the purple potato is washed away, and the uncleaned purple potato is picked out and returned to the previous cleaning process, and the cleaned purple potato is sent to the steam peeling machine, under the condition of steam pressure 0.5MPa Steam peeling for 5 minutes, and then transport the peeled purple potatoes to the potato washing machine for cleaning, and then transport them to the selection platform to remove the purple potatoes and impurities that cannot enter ...

Embodiment 2

[0037] The processing method of purple sweet potato sauce is as follows:

[0038] A. Pretreatment

[0039] According to the requirements of special varieties for processing, fresh purple sweet potatoes are graded and accepted, and the purple sweet potatoes that are rotten, have insect eyes, and weigh less than 50g / piece are removed. It is best to choose purple sweet potatoes with uniform size, smooth skin, no insect eyes, and no rotten scars. After the squirrel cage potato washing machine, the surface sediment of the purple potato is washed away, and the uncleaned purple potato is picked out and returned to the previous cleaning process, and the cleaned purple potato is sent to the steam peeling machine, under the condition of steam pressure 1.2MPa Steam peeling for 2 minutes, and then transport the peeled purple potatoes to the potato washing machine for cleaning, and then transport them to the selection platform to remove the purple potatoes and impurities that cannot enter ...

Embodiment 3

[0047] The processing method of purple sweet potato sauce is as follows:

[0048] A. Pretreatment

[0049]According to the requirements of special varieties for processing, fresh purple sweet potatoes are graded and accepted, and the purple sweet potatoes that are rotten, have insect eyes, and weigh less than 50g / piece are removed. It is best to choose purple sweet potatoes with uniform size, smooth skin, no insect eyes, and no rotten scars. After the squirrel cage potato washing machine washes away the sediment on the surface of the purple potato, pick out the purple potato that has not been cleaned and return to the previous cleaning process, send the cleaned purple potato to the steam peeling machine, under the condition of steam pressure 0.8MPa Steam peeling for 3 minutes, then transport the peeled purple potatoes to the potato washing machine for cleaning, and then transport them to the selection platform to remove the purple potatoes and impurities that cannot enter the ...

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PUM

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Abstract

The invention discloses a processing method of purple sweet potato sauce. The processing method comprises the following steps: (A) preprocessing, namely washing selected fresh purple sweet potatoes to remove silt from skins of the purple sweet potatoes, peeling, crushing the peeled purple sweet potatoes into purple sweet potato slices; (B) pulping, namely, deactivating and steaming the purple sweet potato slices obtained in the step (A), adding 70-200% of water based on the weight of the purple sweet potatoes, rapidly heating the mixture to 80-95 DEG C, adding the mixture into a pulping machine, and pulping to obtain purple sweet potato pulp; (C) carrying out dosing and homogenizing, namely adding a mixture consisting of a seasoning agent, a stabilizing agent and an acidity regulator into the purple sweet potato pulp obtained in the step (B), carrying out vacuum stirring and blending, and carrying out homogenizing by virtue of a homogenizing machine; and (D) heating and sterilizing the homogenized materials obtained in the step (C), and cooling to obtain the purple sweet potato sauce. Compared with the prior art, the processing method has the advantages that by utilizing a closed processing manner, the mechanical degree is high, a fermentation step is omitted, the production cycle is short, the sauce is nutrient and healthy, and nutrition ingredients such as dietary fiber, pectin and protein in the purple sweet potato are preserved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of purple sweet potato sauce. Background technique [0002] In the prior art, purple sweet potatoes are generally used for fresh food or processed into mashed potatoes as fillings for cakes. Most of them are open-ended production with simple processing and belong to primary processing; there are also purple sweet potatoes produced by cooking, beating and fermenting. Sauce, but the production cycle is longer. Purple sweet potato has technical problems such as easy discoloration (that is, easy loss of anthocyanins), easy change of taste, poor taste, insufficient sauce flavor and sauce aroma, poor stability, short shelf life, and long fermentation period during the processing process. Contents of the invention [0003] The purpose of the present invention aims to overcome the deficiencies in the above-mentioned prior art, and provides a kind of processing method...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/064A23L1/2165A23L21/12A23L19/15
CPCA23L19/15A23L21/12A23L33/00A23V2002/00A23V2200/30
Inventor 邹光友
Owner SICHUAN GUANGYOU SWEET POTATO & FOOD PROD CO LTD
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