Processing method of purple sweet potato sauce

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...

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.