Variable temperature and pressure difference puffing and drying method to prepare purple sweet potato cooked full flour
A technology of variable temperature and pressure difference puffing and purple sweet potato, which is applied in the field of food processing to achieve high marketing value, simple and reliable process, and high pigment retention rate
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Embodiment 1
[0015] Select fresh purple sweet potatoes that are free from diseases and insect pests, mechanical damage and rot as raw materials, wash the purple sweet potatoes, remove the surface mud and dust, steam them at 100°C for 15 minutes, peel the steamed purple sweet potatoes manually, and place them in the Stir in the noodle mixer to make a puree. During the stirring process, add 0.6% glyceryl monostearate by weight of the purple sweet potato puree and mix well; then spread the processed purple sweet potato puree on a stainless steel plate with a thickness of 0.5-1.0 cm, put the stainless steel plate in the expansion tank with variable temperature and pressure difference, raise the temperature inside the variable temperature and pressure difference expansion tank to 80°C, and raise the pressure to 0.2 MPa higher than the atmospheric pressure outside the tank. The pressure is instantly reduced to a vacuum state, and the temperature is lowered to 60°C in this vacuum state, and the va...
Embodiment 2
[0017] Select fresh purple sweet potatoes that are free from diseases and insect pests, mechanical damage and rot as raw materials, wash the purple sweet potatoes, remove the surface mud and dust, steam them at 100°C for 18 minutes, peel the steamed purple sweet potatoes manually, and place them in the Stir in the noodle mixer to make a puree. During the stirring process, add 0.5% glyceryl monostearate by weight of the purple sweet potato puree and mix well; then spread the processed purple sweet potato puree on a stainless steel plate with a thickness of 0.5-1.0 cm, put the stainless steel plate in the variable temperature and pressure difference expansion tank, raise the temperature inside the variable temperature and pressure difference expansion tank to 90°C, and raise the pressure to 0.2MPa higher than the atmospheric pressure outside the tank, keep it warm at this temperature and pressure for 5 minutes, and then put the inside of the tank The pressure is instantly reduced...
Embodiment 3
[0019] Select fresh purple sweet potatoes that are free from diseases and insect pests, mechanical damage and rot as raw materials, wash the purple sweet potatoes, remove the surface mud and dust, steam them at 100°C for 20 minutes, peel the steamed purple sweet potatoes manually, and place them in the Stir in the noodle mixer to make a puree. During the stirring process, add 0.7% glyceryl monostearate by weight of the purple sweet potato puree and mix well; then spread the processed purple sweet potato puree on a stainless steel plate with a thickness of 0.5-1.0 cm, put the stainless steel plate in the expansion tank with variable temperature and pressure difference, raise the temperature inside the variable temperature and pressure difference expansion tank to 100°C, and raise the pressure to 0.3 MPa higher than the atmospheric pressure outside the tank, keep it warm at this temperature and pressure for 5 minutes, and then put the inside of the tank The pressure drops to a va...
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