Processing method of novel preserved black potatoes

A processing method and technology of black potatoes, applied in the confectionary industry, confectionery, food science, etc., can solve problems such as blanks, and achieve the effects of attractive color, high economic benefits, and unique flavor quality

Inactive Publication Date: 2015-06-24
ZHEJIANG XIAOERHEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The present invention aims at the blank problem of starch-based candied fruit products in the existing market, and provides a processing method of candied black potatoes. Food additives enrich the candied fruit market and meet the diversified needs of consumers

Method used

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  • Processing method of novel preserved black potatoes
  • Processing method of novel preserved black potatoes
  • Processing method of novel preserved black potatoes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A processing method of novel black potato preserves, comprising the following steps:

[0034] (1) Selection and cleaning of raw materials:

[0035] Choose black potatoes with a single potato weight of 120-140 grams, full appearance, uniform size, complete skin, no cracks, no insect eyes, and no mildew as raw materials, put them into an ozone cleaning machine, and fully wash;

[0036] (2) Soaking and cooking:

[0037] Soak black potatoes in sodium bicarbonate solution (pH 8.0-8.1), adjust the water temperature with the soaking time, the water temperature is 27°C for the 0th-5th hour, 23°C for the 6th-9th hour, and 23°C for the 10th-15th hour hours, the water temperature is 7°C;

[0038] After soaking, rinse with citric acid solution (pH 6.4-6.5), and cook at 100°C for 15 minutes;

[0039] (3) Sugar infiltration and sugar extraction:

[0040] The sugar infiltration temperature is 50°C, and the concentration of the sugar solution is 35%, 46%, and 63% for three times, a...

Embodiment 2

[0046] A processing method of novel black potato preserves, comprising the following steps:

[0047] (1) Selection and cleaning of raw materials:

[0048] Choose black potatoes with a single potato weight of 120-140 grams, full appearance, uniform size, complete skin, no cracks, no insect eyes, and no mildew as raw materials, put them into an ozone cleaning machine, and fully wash;

[0049] (2) Soaking and cooking:

[0050] Soak black potatoes in sodium bicarbonate solution (pH 8.0-8.1), adjust the water temperature with the soaking time, the water temperature is 30°C for the 0th-5th hour, 25°C for the 6th-9th hour, and 25°C for the 10th-15th hour hours, the water temperature is 9°C;

[0051] After soaking, rinse with citric acid solution (pH 6.6-6.7), and cook at 100°C for 17 minutes;

[0052] (3) Sugar infiltration and sugar extraction:

[0053] The sugar infiltration temperature is 50°C, and the concentration of the sugar solution is 35%, 46%, and 63% for three times, a...

Embodiment 3

[0059] A processing method of novel black potato preserves, comprising the following steps:

[0060] (1) Selection and cleaning of raw materials:

[0061] Choose black potatoes with a single potato weight of 120-140 grams, full appearance, uniform size, complete skin, no cracks, no insect eyes, and no mildew as raw materials, put them into an ozone cleaning machine, and fully wash;

[0062] (2) Soaking and cooking:

[0063] Soak black potatoes in sodium bicarbonate solution (pH 8.0-8.1), adjust the water temperature with the soaking time, the water temperature is 28°C for the 0th-5th hour, 24°C for the 6th-9th hour, and 24°C for the 10th-15th hour hours, the water temperature is 8°C;

[0064] After soaking, rinse with citric acid solution (pH 6.4-6.5), and cook at 100°C for 15 minutes;

[0065] (3) Sugar infiltration and sugar extraction:

[0066] The sugar infiltration temperature is 50°C, and the concentration of the sugar solution is 35%, 46%, and 63% for three times, a...

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Abstract

The invention discloses a processing method of novel preserved black potatoes, and relates to the field of processing of preserved fruit. The processing method comprises the following steps of (1) selecting and cleaning of raw materials: selecting black potatoes of which the single tuber size is 120-140 grams, feeding the black potatoes in an ozone cleaning machine and thoroughly cleaning the black potatoes; (2) soaking and steaming: soaking the black potatoes in water added with sodium bicarbonate, adjusting the temperature of water according to soaking time, keeping the temperature of the water in a range of 27-30 DEG C when the black potatoes are soaked for 0-5 hours, keeping the temperature of the water in a range of 23-25 DEG C when the black potatoes are soaked for 6-9 hours and keeping the temperature of the water in a range of 7-9 DEG C when the black potatoes are soaked for 10-15 hours; (3) sugar infusion and sugar draining: infusing sugar in the black potatoes in a gradient manner until the total sugar content of the black potatoes is above 45%; and (4) drying, packaging and storing: drying the black potatoes at the temperature of 50 DEG C until the black potatoes are not sticky. The processing method is easy and convenient to operate, the preserved black potatoes are unique in flavor and quality, are attractive in color and are not added with food additives, and the market of preserved fruit is enriched, and diversified demands of consumers are met.

Description

Technical field: [0001] The invention belongs to the field of candied fruit processing, and in particular relates to a novel processing method of black potato candied fruit. Background technique: [0002] Black potatoes (Solanum tuberosum Linn.) are native to Peru in South America. Currently, there are two varieties of black potatoes and black beauty potatoes on the Chinese market. According to the measurement: every 100 grams of black potatoes contains 2.3 grams of protein, 0.1 grams of fat, 16.5 grams of carbohydrates, 11 mg of calcium, 1.2 mg of iron, 64 mg of phosphorus, 342 mg of potassium, 22.9 mg of magnesium, 0.01 mg of carotene, thiamine 0.1 mg riboflavin, 0.03 mg riboflavin, 16 mg niacin, 170 mg proanthocyanidin. The biggest difference between black potatoes and ordinary potatoes is that they are extremely rich in anthocyanins. [0003] Anthocyanins can resist free radicals and prevent diseases caused by various free radicals; help Vc and Ve absorb and utilize, e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 赵桂芹
Owner ZHEJIANG XIAOERHEI FOOD
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