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Comprehensive utilization method of purple sweet potatoes

A technology for purple potato and purple potato residue, which is applied in the fields of application, food science, food ingredients, etc., can solve the problems of raw material waste and low comprehensive utilization level, and achieve the effects of pure taste, rich nutrition and bright color.

Pending Publication Date: 2019-01-29
湖南国饼世家食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the current processing and production of purple sweet potatoes, purple sweet potatoes are generally used to produce and process a specific product, such as purple sweet potato vermicelli, or purple sweet potato chips, etc. The comprehensive utilization level of other by-products produced in the processing is low, and raw materials are wasted. Serious, pending further research

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1. Take the washed fresh purple sweet potato, peel it and cut it into small pieces, put it into a blender and add water to stir. The potato pulp is filtered through two layers of gauze, and the purple sweet potato dregs are added with water, stirred and filtered three times, and all the starch is washed into the filtrate. The starch content of the purple potato dregs was detected to be 0.5%, and it was stored for later use. Use citric acid to adjust the pH to 4.5, and after standing for 6 hours, remove the supernatant and the fine powder on the upper part of the precipitate, wash the precipitate with distilled water, adjust the pH to 11.0 with sodium hydroxide solution, and let it stand for 4 hours to remove the protein. Take the precipitate and wash it with distilled water, then adjust the pH to 4.5 and let it stand for 4 hours, wash with distilled water to adjust the pH to 6, and centrifuge at 5000r / min for 20min. Dry in an oven at 55°C for 12 hours and pass through a...

Embodiment 2

[0023] 1. Take the washed fresh purple sweet potato, peel it and cut it into small pieces, put it into a blender and add water to stir. The potato pulp is filtered through two layers of gauze, and the purple sweet potato dregs are added with water, stirred and filtered three times, and all the starch is washed into the filtrate. The starch content of the purple potato dregs was detected to be 0.5%, and it was stored for later use. Use citric acid to adjust the pH to 4.5, and after standing for 6 hours, remove the supernatant and the fine powder on the upper part of the precipitate, wash the precipitate with distilled water, adjust the pH to 11.0 with sodium hydroxide solution, and let it stand for 4 hours to remove the protein. Take the precipitate and wash it with distilled water, then adjust the pH to 4.5 and let it stand for 4 hours, wash with distilled water to adjust the pH to 6, and centrifuge at 5000r / min for 20min. Dry in an oven at 55°C for 12 hours and pass through a...

Embodiment 3

[0027] 1. Take the washed fresh purple sweet potato, peel it and cut it into small pieces, put it into a blender and add water to stir. The potato pulp is filtered through two layers of gauze, and the purple sweet potato dregs are added with water, stirred and filtered three times, and all the starch is washed into the filtrate. The starch content of the purple potato dregs was detected to be 0.5%, and it was stored for later use. Use citric acid to adjust the pH to 4.5, and after standing for 6 hours, remove the supernatant and the fine powder on the upper part of the precipitate, wash the precipitate with distilled water, adjust the pH to 11.0 with sodium hydroxide solution, and let it stand for 4 hours to remove the protein. Take the precipitate and wash it with distilled water, then adjust the pH to 4.5 and let it stand for 4 hours, wash with distilled water to adjust the pH to 6, and centrifuge at 5000r / min for 20min. Dry in an oven at 55°C for 12 hours and pass through a...

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PUM

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Abstract

The invention relates to a comprehensive utilization method of purple sweet potatoes. The method is to extract starch of the purple sweet potatoes, process the starch into purple sweet photo vermicelli and a process purple sweet potato residue after extracting the starch into a purple sweet potato filling. The comprehensive utilization method of the invention realizes double utilization without waste of raw materials. Moreover, the purple sweet vermicelli made by processing has the nutritional value of the purple sweet potatoes, and the nutrition of the vermicelli is enriched by reasonably adding other raw materials. The prepared vermicelli has the advantages of bright in color, flexible, smooth, tasty without burnt soup, and pure in taste. The purple sweet potato filling prepared by the purple sweet potato residue after extracting the starch has the advantages of soft taste, fragrant smell and good color and taste.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a comprehensive utilization method of purple sweet potatoes. Background technique [0002] In addition to the nutrients of ordinary sweet potatoes, purple potatoes are also rich in selenium and anthocyanins. Purple sweet potato is rich in nutrition and has special health care functions. It contains about 20% protein, including 18 kinds of amino acids, which are easily digested and absorbed by the human body, including 8 kinds of vitamins such as vitamin C, B, and A, and more than 10 kinds of minerals such as phosphorus and iron. It contains a large amount of anthocyanins with high medicinal value. French scientist Dr. Masquel found that anthocyanins are natural and powerful free radical scavengers. [0003] my country is a big country in the cultivation and production of purple sweet potatoes. Remarkable results have been achieved in the comprehensive processing and utilization of...

Claims

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Application Information

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IPC IPC(8): A23L29/30A23L7/10A23L19/00A23L19/10
CPCA23L7/10A23L19/09A23L19/105A23L29/30A23V2002/00A23V2250/5118
Inventor 刘念青孙跃阳舒相石
Owner 湖南国饼世家食品有限公司
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