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Method for preparing raw purple potato flour in puffing drying mode at variable temperature and pressure difference

A technology of variable temperature and pressure difference puffing and raw purple potato, which is applied in the field of food processing to achieve the effects of high market promotion value, simple and reliable process, and high pigment retention rate

Inactive Publication Date: 2015-09-30
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no method for preparing purple sweet potato powder with variable temperature and pressure difference puffing and drying technology.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Select fresh purple sweet potatoes that are free from diseases and insect pests, mechanical damage and rot as raw materials. Remove the surface dirt and dust from the purple sweet potatoes, peel and slice them. The ratio of the agent, the purple potato chips are placed in the aqueous solution containing L-cysteine, ascorbic acid and Nacl (the mass volume concentration of L-cysteine ​​in the aqueous solution is 0.06%, and the mass volume concentration of ascorbic acid and Nacl is 0.6% %) for 30 minutes, take out the purple potato slices and drain them; spread the purple potato slices on a dry stainless steel mesh, place the stainless steel mesh in a variable temperature and pressure difference expansion tank, raise the temperature in the tank to 80°C, and raise the pressure to high Atmospheric pressure 0.1 MPa outside the tank, keep warm at this temperature and pressure for 15 minutes, then drop the pressure inside the tank to a vacuum state instantly, and lower the tempe...

Embodiment 2

[0017] Select fresh purple sweet potatoes that are free from diseases and insect pests, mechanical damage and rot as raw materials. Remove the surface dirt and dust from the purple sweet potatoes, peel and slice them. The ratio of the agent, the purple potato chips are placed in the aqueous solution containing L-cysteine, ascorbic acid and Nacl (the mass volume concentration of L-cysteine ​​in the aqueous solution is 0.06%, and the mass volume concentration of ascorbic acid and Nacl is 0.6% %) for 10 minutes, take out the purple potato slices and drain them; spread the purple potato slices on a dry stainless steel mesh, place the stainless steel mesh in a variable temperature and pressure difference expansion tank, raise the temperature in the tank to 90°C, and raise the pressure to high Atmospheric pressure 0.2 MPa outside the tank, keep warm at this temperature and pressure for 10 minutes, then drop the pressure inside the tank to a vacuum state instantly, and lower the tempe...

Embodiment 3

[0019] Select fresh purple sweet potatoes that are free from diseases and insect pests, mechanical damage and rot as raw materials. Remove the surface dirt and dust from the purple sweet potatoes, peel and slice them. The ratio of the agent, the purple potato chips are placed in the aqueous solution containing L-cysteine, ascorbic acid and Nacl (the mass volume concentration of L-cysteine ​​in the aqueous solution is 0.06%, and the mass volume concentration of ascorbic acid and Nacl is 0.6% %) for 20 minutes, take out the purple potato slices and drain them; spread the purple potato slices on a dry stainless steel mesh, place the stainless steel mesh in a variable temperature and pressure difference expansion tank, raise the temperature in the tank to 100°C, and raise the pressure to high Atmospheric pressure 0.3 MPa outside the tank, keep warm at this temperature and pressure for 5 minutes, then drop the pressure inside the tank to a vacuum state instantly, and lower the tempe...

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PUM

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Abstract

Provided is a method for preparing raw purple potato flour in a puffing drying mode at variable temperature and pressure difference. The method comprises the steps that fresh purple potatoes are washed, peeled, sliced, soaked in color fixative and leached, purple potato slices are laid in a dry container, then the container is arranged in a variable temperature and pressure difference puffing tank for variable temperature and pressure difference puffing drying, and finally the dried purple potato slices are smashed and sieved to obtain the raw purple potato flour. The method is adopted for processing the raw purple potato flour, the drying rate is obviously increased, the preserving rate of pigment of the purple potatoes is high, the water absorption rate and oil absorption rate of the raw purple potato flour are greatly increased, the novel method is provided for processing the raw purple potato flour, and the application range in the food industry is further extended.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a method for preparing raw purple sweet potato powder, in particular to a method for preparing raw purple sweet potato powder by variable temperature and pressure difference puffing. Background technique [0002] Purple potato [Ipomoea batatas (L.) Lam.], also known as black potato, belongs to the genus Ipomoea of ​​Convolvulaceae. It gets its name from red to deep purple, and has high edible, medicinal and health effects. According to the analysis report given by the Japanese Agricultural Products Testing Center, the nutritional content of purple sweet potatoes is higher than that of ordinary sweet potatoes, such as lysine, copper, manganese, potassium, and zinc are 3-8 times higher than ordinary sweet potatoes. It has anti-oxidation effect, and has health care effects such as removing active oxygen, improving liver function, and improving vision. Long-term consumption has obvious ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L19/10
CPCA23V2002/00A23V2200/048A23V2250/0616
Inventor 吴卫国刘阳
Owner HUNAN AGRICULTURAL UNIV
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