Processing method of preserved low-sugar purple sweet potato

A processing method and technology of purple sweet potato, which are applied in the confectionery industry, confectionery, food ingredient functions and other directions, can solve the problems of not conforming to the health care concept, high sugar content and high sulfur content, and achieve products with high added value and rich nutrition. , the effect of eating convenience

Inactive Publication Date: 2016-03-23
ANHUI UNIVERSITY OF TECHNOLOGY AND SCIENCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional preserved purple sweet potato contains high sugar and sul

Method used

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  • Processing method of preserved low-sugar purple sweet potato

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Comparison scheme
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Example Embodiment

[0031] Example 1

[0032] A processing method of low-sugar preserved purple sweet potato, including the following steps:

[0033] (1). Material selection, cleaning and cutting: Choose purple sweet potatoes that are full, without mechanical damage, no rot, and no insects, and rinse them with clean water. Peel off the skin with a knife according to a known method, and then cut into 10cm*1cm*0.4cm strips.

[0034] (2) Color protection and hardening: soak the purple potato strips in the color protection and hardening solution for 30 minutes, and then remove the controlled dry water. Color protection hardening liquid formula (mass fraction): 0.05CaCl 2 +0.6% chlorogenic acid + 0.05% citric acid + 1.0% VC. The mass ratio of purple sweet potato to color protection hardening liquid is 1:5 (g / g).

[0035] (3) Sugar penetration promoting liquid treatment: the color-protected and hardened purple potato strips are immersed in the sugar penetration promoting liquid for pretreatment for 30 minute...

Example Embodiment

[0039] Example 2

[0040] A processing method of low-sugar preserved purple sweet potato, including the following steps:

[0041] (1). Material selection, cleaning and cutting: Choose purple sweet potatoes that are full, without mechanical damage, no rot, and no insects, and rinse them with clean water. Peel off the skin with a knife according to a known method, and then cut into 10cm*1cm*0.4cm strips.

[0042] (2) Color protection and hardening: soak the purple potato strips in the color protection and hardening solution for 50 minutes, and then remove the controlled dry water. Color protection hardening liquid formula (mass fraction): 1.0% CaCl 2 +0.03% chlorogenic acid + 0.03% citric acid + 0.5% VC; the mass ratio of purple sweet potato and color protection hardening liquid is 1:5 (g / g).

[0043] (3) Treatment of sugar penetration accelerating liquid: the color-protected and hardened purple potato strips are immersed in the sugar penetration accelerating liquid for pretreatment fo...

Example Embodiment

[0047] Example 3

[0048] A processing method of low-sugar preserved purple sweet potato, including the following steps:

[0049] (1). Material selection, cleaning and cutting: Choose purple sweet potatoes that are full, without mechanical damage, no rot, and no insects, and rinse them with clean water. Peel off the skin with a knife according to a known method, and then cut into 10cm*1cm*0.4cm strips.

[0050] (2) Color protection and hardening: soak the purple potato strips in the color protection and hardening solution for 30 minutes, and then remove the controlled dry water. Color protection hardening liquid formula (mass fraction): 1.0% CaCl 2 +0.6% chlorogenic acid + 0.03% citric acid + 0.5% VC. The mass ratio of purple sweet potato to color protection hardening liquid is 1:5 (g / g).

[0051] (3) Sugar penetration promoting liquid treatment: the color-protected and hardened purple potato strips are immersed in the sugar penetration promoting liquid for pretreatment for 30 minut...

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Abstract

The invention discloses a processing method of preserved low-sugar purple sweet potato. The processing method comprises the following steps: (1) selecting materials then cleaning and dicing; (2) preserving color and hardening; (3) treating by sugar permeability promoting liquid; (4) performing sugar permeation by microwave; and (5) drying. Compared with prior art, the processing method disclosed by the invention is simple in processing technology and less in time consumption; the prepared preserved purple sweet potato has rich nutrition and healthcare functions; moreover, the preserved low-sugar purple sweet potato is convenient to eat, good in taste, high in product added value, safe and healthy.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a processing method of low-sugar preserved purple sweet potato. Background technique [0002] Purple sweet potatoes are rich in protein, starch, pectin, cellulose, amino acids, vitamins and various minerals, as well as selenium and anthocyanins. [0003] Purple sweet potato is rich in nutrients and has special health care functions. The protein and amino acids in it are easily digested and absorbed by the human body. The vitamin A rich in it can improve vision and the mucosal epithelial cells of the skin. Vitamin C can make collagen protein synthesize normally and prevent the occurrence of scurvy. Anthocyanins are natural and powerful free radical scavengers. Selenium and iron in purple sweet potato are essential elements for human body to resist fatigue, anti-aging, and nourish blood. Especially selenium is called "the king of anti-cancer", which is easily absorbed by the body a...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/36
CPCA23G3/48A23G3/36A23V2002/00A23V2200/30
Inventor 王顺民郭玉宝章润阳丽红张子艳
Owner ANHUI UNIVERSITY OF TECHNOLOGY AND SCIENCE
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