Fermented sweet potato sauce preparation method

A sweet potato sauce and sweet potato technology, which is applied in the directions of food heat treatment, food science, sugary food ingredients, etc., can solve the problems of sweet potato rot and mildew, economic loss, storage and transportation, storage, time limitation, etc., and achieves long shelf life and edible quality. Excellent, easy to carry and eat

Inactive Publication Date: 2018-03-16
LIUZHOU GOURMET UNION ASSOC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fresh sweet potatoes are subject to storage, storage, and time constraints when they are sold. If the time is too long, the sweet potatoes will rot and mildew, and farmers will suffer serious economic losses.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method for fermented sweet potato sauce, comprising the steps of:

[0020] (1) select the fresh sweet potato without rot on the surface;

[0021] (2) Clean the fresh sweet potatoes, peel and cut into pieces, put them in a pressure cooker and cook for 10 minutes;

[0022] (3) Add water to the cooked sweet potatoes according to the ratio of material to liquid ratio of 1:3, and send them into a beater for beating to obtain sweet potato slurry;

[0023] (4) Heating the sweet potato slurry to 40° C., adding a compound enzyme composed of cellulase and amylase, stirring evenly, and enzymatically hydrolyzing for 4 hours to obtain enzymatically hydrolyzed sweet potato slurry;

[0024] (5) In parts by weight, take 100 parts of enzymatic sweet potato slurry and 30 parts of white granulated sugar and boil it into syrup, heat and boil for 8 minutes, then add 40 parts of honey and heat and concentrate for 10 minutes, and finally add 0.5 parts of citric acid and heat to...

Embodiment 2

[0027] A preparation method for fermented sweet potato sauce, comprising the steps of:

[0028] (1) select the fresh sweet potato without rot on the surface;

[0029] (2) Clean the fresh sweet potatoes, peel them and cut them into chunks, put them in a pressure cooker and cook for 13 minutes;

[0030] (3) Add water to the cooked sweet potatoes according to the ratio of material to liquid 1:4, and send them into a beater for beating to obtain sweet potato slurry;

[0031] (4) Heating the sweet potato slurry to 43° C., adding a compound enzyme composed of cellulase and amylase, stirring evenly, and enzymatically hydrolyzing for 6 hours to obtain enzymatically hydrolyzed sweet potato slurry;

[0032] (5) In parts by weight, take 100 parts of enzymatic sweet potato slurry and 35 parts of white granulated sugar and boil it into syrup, heat and boil for 9 minutes, then add 45 parts of honey and heat and concentrate for 13 minutes, and finally add 0.75 parts of citric acid and heat ...

Embodiment 3

[0035] A preparation method for fermented sweet potato sauce, comprising the steps of:

[0036] (1) select the fresh sweet potato without rot on the surface;

[0037] (2) Clean the fresh sweet potatoes, peel and cut into pieces, put them in a pressure cooker and cook for 15 minutes;

[0038] (3) Add water to the cooked sweet potatoes according to the ratio of material to liquid ratio of 1:5, and send them into a beater for beating to obtain sweet potato slurry;

[0039] (4) Heating the sweet potato slurry to 45° C., adding a compound enzyme composed of cellulase and amylase, stirring evenly, and enzymatically hydrolyzing for 8 hours to obtain enzymatically hydrolyzed sweet potato slurry;

[0040] (5) In parts by weight, take 100 parts of enzymatic hydrolyzed sweet potato slurry and 40 parts of white sugar and boil it into syrup, heat and boil for 10 minutes, then add 50 parts of honey and heat and concentrate for 15 minutes, and finally add 1 part of citric acid and heat to ...

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Abstract

The invention discloses a preparation method of fermented sweet potato sauce, which comprises the following steps: (1) selecting fresh sweet potatoes with no rot on the surface; (2) cleaning the fresh sweet potatoes, peeling and cutting them into blocks, and putting them into a pressure cooker for boiling Cook for 10‑15 minutes; (3) Add water to the cooked sweet potatoes according to the ratio of material to liquid 1:3‑5, and send them into a beater for beating to obtain sweet potato slurry; (4) Heat the sweet potato slurry to 40‑45 ℃, add a compound enzyme composed of cellulase and amylase, stir evenly, and enzymatically hydrolyze for 4-8 hours to obtain enzymatic sweet potato slurry; (5) by weight parts, take 100 parts of enzymatic sweet potato slurry and 30-40 parts boil white granulated sugar into sugar water, heat and boil for 8‑10 minutes, then add 40‑50 parts of honey, heat and concentrate for 10‑15 minutes, and finally add 0.5‑1 part of citric acid and heat to boil, take out of the pot, pack, sterilize, and get Sweet Potato Sauce. The fermented sweet potato sauce of the invention is very convenient to carry and eat, has a long shelf life, wide application range and is suitable for popularization.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of fermented sweet potato sauce. Background technique [0002] Sweet potato, also known as sweet potato, sweet potato, sweet potato, sweet potato, etc., sweet potato is rich in starch, dietary fiber, carotene, vitamin A, vitamin B, vitamin C, vitamin E and more than 10 kinds of potassium, iron, copper, selenium, calcium, etc. Trace elements, with high nutritional value, are called by nutritionists as the most balanced health food. Sweet potatoes can maintain the elasticity of blood vessels and have a significant effect on the prevention and treatment of habitual constipation in the elderly. Fresh sweet potatoes will be subject to storage and transportation, storage, and time restrictions when they are sold. If the sweet potatoes will rot and go moldy if the time is too long, farmers will suffer serious economic losses. Therefore, how to ...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L29/00
CPCA23L21/12A23L21/11A23L29/06A23V2002/00A23V2250/032A23V2250/60A23V2300/24
Inventor 吴孟学
Owner LIUZHOU GOURMET UNION ASSOC
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