Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of processing method of baked sweet potato

A processing method and technology for roasting sweet potatoes, which are applied in the fields of food science, food ingredients, applications, etc., can solve problems such as difficulty in quality management, and achieve the effects of unique flavor, good taste, and appetite enhancement.

Active Publication Date: 2018-08-17
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Quality management is more difficult, and it is difficult to enter formal channels such as supermarket sales

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of processing method of baked sweet potato
  • A kind of processing method of baked sweet potato

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] Choose three varieties of mature sweet potato roots, namely Guangshu 79, Xinnuo and Xinxiang. Each sweet potato root is more than 3cm in diameter. Wash and peel off the skin; cut the potato cubes into uniform small pieces, each small piece weighs about 50 grams after cutting.

[0065] Take 500 grams of barley malt and soak it in 5-8 times warm water for 1 hour, set aside.

[0066] Submerge the cut potato pieces in the barley malt extract and precook them, add maltose, fructose and glucose at the same time, precook them for 0.2h, and cook until they are half mature. The total weight of maltose, fructose and glucose is 10% of the weight of potato pieces, and the ratio of maltose, fructose and glucose is 1:1:1.

[0067] Take out the precooked sweet potato pieces, drain the surface moisture, and then bake them in a drying oven at a hot air drying temperature of 100°C.

[0068] Choose an oven with independent temperature adjustment up and down, the lower temperature is co...

Embodiment 3

[0079] Select mature sweet potato tubers of Xinnuo variety, and each sweet potato tuber has a diameter of more than 3cm. Wash and peel; cut the potato cubes into uniform small pieces, each small piece weighs about 80 grams after cutting.

[0080] Take 500 grams of barley malt and soak it in 6 times warm water for 2 hours, set aside.

[0081] Put the cut potato pieces into the barley malt extract and immerse them for precooking, add maltose and glucose at the same time, precook for 0.4h, and cook until they are half mature. Wherein the total weight of maltose and glucose is 15% of the weight of potato pieces, and the ratio of maltose and glucose is 2:1. Adding glucose and co-cooking can brighten the luster of potato cubes.

[0082] Take out the precooked sweet potato pieces, drain the surface moisture, and then bake them in a drying oven at a hot air drying temperature of 100°C.

[0083] Choose an oven with independent temperature adjustment up and down, the bottom temperatu...

Embodiment 4

[0086] Choose mature sweet potato tubers of the Xinxiang variety, and each sweet potato tuber has a diameter of more than 3 cm. Wash and peel; cut the potato cubes into uniform small pieces, each small piece weighs about 60 grams after cutting.

[0087] Submerge the cut potato pieces in water for precooking, add the roasted barley malt, maltose and fructose at the same time, precook for 0.25h, and cook until half mature. Wherein the total weight of maltose and fructose is 20% of the weight of potato pieces, and the ratio of maltose and fructose is 3:1. Adding fructose and cooking will increase the aroma of potato cubes.

[0088] Take out the precooked sweet potato pieces, drain the surface moisture, and then bake them in a drying oven at a hot air drying temperature of 100°C.

[0089] Choose an oven with independent temperature adjustment up and down, the lower temperature is controlled at 220°C, and the upper temperature is controlled at 240°C. Place the drained potato cub...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a processing method of roasted sweet potatoes. The processing method comprises the following steps: cutting and sorting sweet potatoes to obtain sweet potato dices, precooking the sweet potato dices with barley malt or barley malt lixivium, besides, adding sugar of which the composition is close to that of the sweet potatoes, cooking the sweet potato dices, the barley malt or the barley malt lixivium, and the sugar together until the sweet potato dices are medium-well cooked, draining water, quickly freezing the medium-well cooked sweet potato dices without water so as to obtain semi-finished products, then baking the semi-finished products, or directly baking the semi-finished products for eating or quickly freezing the semi-finished products. The processing method disclosed by the invention is low in cost and high in economic benefits, the fresh keeping time is long, the roasted sweet potatoes are convenient to transport, store and sell, toasted yellow loved by people and fragrance can be produced under the condition that no artificially synthesized food additives are added, and the toasted sweet potatoes are safe to eat.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a processing method of roasted sweet potatoes. Background technique [0002] Sweet potato, also known as sweet potato, sweet potato, sweet potato, sweet potato, etc., is an annual or perennial vine herb of Convolvulaceae. It is one of the main crops cultivated in my country, ranking fourth after rice, wheat and corn; The World Health Organization calls it "the seventh largest nutrient", and it is a healthy food with both medicine and food. Nutritionists call it "the most nutritionally balanced green health care and longevity food". It is rich in nutrition, rich in 18 kinds of amino acids, including 8 kinds of essential amino acids necessary for the human body; dietary fiber, carotene, sugar, protein, fat, vitamins A, B, C, E, niacin and linoleic acid and potassium , iron, copper, selenium, calcium and other more than 10 kinds of trace elements, the content of vitamin C is 10 to 30 ti...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/10A23L5/10A23L7/20
CPCA23V2002/00A23V2250/616A23V2250/606
Inventor 季志仙李海营
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com