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Mashed sweet potatoes capable of resisting ageing as well as making method and application of mashed sweet potatoes

A sweet potato puree and anti-aging technology, which is applied in the field of food processing, can solve the problems of rough tissue and other problems, and achieve the effects of inhibiting aging, enriching nutrition and reducing hardness

Inactive Publication Date: 2018-06-01
北京红螺食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In contrast, freshly baked sweet potatoes are sweeter and softer, and the aroma of roasted sweet potatoes is tangy, but when they are kept cool, as the storage time prolongs, they will change from soft to hard, the texture will be rough, and the flavor will disappear. due to aging

Method used

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  • Mashed sweet potatoes capable of resisting ageing as well as making method and application of mashed sweet potatoes

Examples

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Comparison scheme
Effect test

Embodiment 1

[0040] This embodiment provides a kind of anti-aging sweet potato puree, the raw material of preparation described anti-aging sweet potato puree comprises:

[0041] Sweet potato mash 80~100

[0042] α-amylase 0.1~1

[0043] Tea polyphenols 0.1~2.

[0044] The preparation method of described antiaging sweet potato puree comprises the following steps:

[0045] 1) Add the α-amylase into the sweet potato mash, mix it evenly, and enzymolyze it at 30°C-40°C for 2-3 hours to obtain enzymatically hydrolyzed sweet potato mash;

[0046] 2) Add the tea polyphenols to the enzymatically hydrolyzed sweet potato puree, then inactivate enzymes and concentrate to control the water content of the sweet potato puree at 40% to 50% to obtain the anti-aging sweet potato puree.

[0047] The raw sweet potato puree is made by steaming or boiling mashed sweet potatoes, which is made by Hongluo Company. The sweet potatoes come from Hongxin detoxification 553, which is mainly produced in North China, ...

Embodiment 2

[0054] This embodiment is a preferred solution based on Example 1, the quality of the raw materials used is the same as in Example 1, the anti-aging sweet potato puree, the raw materials for preparing the anti-aging sweet potato puree include:

[0055] Sweet potato puree, α-amylase and tea polyphenols;

[0056] The preparation method of described antiaging sweet potato puree comprises the following steps:

[0057] 1) Add 0.2% of α-amylase (50,000 activity units) to sweet potato mash, mix well, and enzymolyze at 34°C for 2 hours to obtain enzymatically hydrolyzed sweet potato mash;

[0058] 2) Add 0.6% tea polyphenols to the enzymatically hydrolyzed sweet potato puree, then inactivate enzymes and concentrate to control the water content of the sweet potato puree at 40%-50% to obtain the anti-aging sweet potato puree.

[0059] After 3 months of anti-aging treatment, the hardness of the sweet potato puree is about 1.8 times of the initial hardness, while that of the control grou...

Embodiment 3

[0061] This embodiment is a preferred solution based on Example 1, the quality of the raw materials used is the same as in Example 1, the anti-aging sweet potato puree, the raw materials for preparing the anti-aging sweet potato puree include:

[0062] Sweet potato flour, alpha-amylase and tea polyphenols;

[0063] The preparation method of described antiaging sweet potato puree comprises the following steps:

[0064]1) Add water to commercially available sweet potato powder to make sweet potato puree, accounting for 80%, then add 0.25% of the α-amylase (50,000 activity units), mix well, and enzymolyze at 30°C for 2.5 hours , to obtain sweet potato mash after enzymolysis;

[0065] 2) Add 0.6% tea polyphenols to the enzymatically hydrolyzed sweet potato puree, then inactivate the enzyme and concentrate at a temperature of 95°C to 105°C to control the water content of the sweet potato puree at 40% to 50%, that is The anti-aging sweet potato puree is obtained.

[0066] After 3...

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Abstract

The invention provides mashed sweet potatoes capable of resisting ageing as well as a making method and application of the mashed sweet potatoes. The mashed sweet potatoes capable of resisting ageingcomprise the following raw materials of mashed sweet potatoes, alpha-amylases and tea polyphenols. The method comprises the following steps of during preparation of the mashed sweet potatoes capable of resisting ageing, firstly, adopting the alpha-amylases, performing enzymolysis treatment on crude products of the mashed sweet potatoes under the appropriate condition for performing enzymolysis onstarch to a certain extent, changing the chain length, and strengthening the arrangement randomness of molecular chains to delay resuscitation. The mashed sweet potatoes have favorable application effect. The tea polyphenols are added, so that the condition that sweet potato starch forms a crystalline structure can be restrained, the course of crystallization can be delayed, the hardness of sweetpotato starch colloid is reduced, and the hardness and the color change of the colloid are reduced. The mashed sweet potatoes capable of resisting ageing are used for preparing various sweet potato products, and can effectively solve the problem of ageing of sweet potato products.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to an anti-aging sweet potato puree and its preparation method and application. Background technique [0002] Sweet potatoes are rich in nutrients, such as carotene, vitamins A and C, dietary fiber, calcium, etc., and the contents of these substances are higher than those of rice and wheat. At present, sweet potato products are increasingly favored by consumers. Most of the casual sweet potato products on the market are dried sweet potatoes and preserved sweet potatoes. However, most of these sweet potato products are hard and sweet, and the types are relatively monotonous, and the potato flavor is relatively weak. In contrast, freshly baked sweet potatoes are sweeter and softer, and the aroma of roasted sweet potatoes is tangy, but when they are kept cool, as the storage time prolongs, they will change from soft to hard, the texture will be rough, and the flavor will disapp...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L29/00A21D13/043A21D2/36
CPCA21D2/366A21D13/043A23L19/105A23L29/03A23L29/06A23V2002/00A23V2250/2132A23V2250/214
Inventor 李效华房刚王兴哲
Owner 北京红螺食品有限公司
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