Anti-browning processing method of whole sweet potato powder

A technology of sweet potato whole powder and processing method, which is applied in metal processing, ultra-high pressure food processing, food mechanical processing, etc., can solve the problems of poor adhesion and dispersion of products, excellent quality, and reduced activity of nutritional components, so as to maintain cell integrity, The effect of keeping nutrients from being lost and inhibiting browning

Pending Publication Date: 2019-04-19
SDIC ZHONGLU FRUIT JUICE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] (1) Browning problem: Enzymatic browning caused by mechanical damage caused by sweet potato slices, non-enzymatic browning caused by high temperature in the traditional drying process, etc., make the appearance of raw whole powder poor
[0004] (2) Large loss of nutrients: the cutting action causes the cells to separate and rupture, and a large amount of juice flows out to cause the leakage of nutrients; the high temperature treatment in the drying and crushing process causes a large loss of nutrients and low activity
[0005] (3) The sugar content of sweet potato is high, and the quality is excellent, easy to stick, and poor in dispersibility during the milling process
[0006] (4) The traditional slicing, drying and crushing method has a lon

Method used

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  • Anti-browning processing method of whole sweet potato powder
  • Anti-browning processing method of whole sweet potato powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of anti-browning processing method of whole sweet potato powder, the steps are as follows:

[0034] (1) Ultrasonic pretreatment. Fresh, plump, even-sized mature tubers are removed from the damaged, disabled and diseased tubers, and placed in a sealed refrigerator for pulse-type ultrasonic treatment to keep the gas condition in the box at 100% O 2 , temperature 10°C ± 0.5°C, relative humidity 90% to 95%, ultrasonic pulse treatment for 4 hours, ultrasonic intermittent operation for 10 minutes, stop for 10 minutes, ultrasonic frequency 28kHz.

[0035] (2) Cleaning and peeling: take out the sweet potatoes after ultrasonic treatment, clean and remove the hard parts at both ends, and peel them for later use.

[0036] (3) Water jet slicing: use ultra-high pressure water jet cutting knife to cut sweet potato fruit into 5-10mm thick slices, after cutting, a layer of water film will be formed on the cut surface of the fruit, which plays the role of oxygen barrier and colo...

Embodiment 2

[0042] The difference from Example 1 is that the oxygen in the box of step (1) is 80%.

Embodiment 3

[0044] The difference from Example 1 is that step (1) does not feed oxygen.

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Abstract

The invention relates to an anti-browning processing method of whole sweet potato powder. Sweet potatoes are sequentially subjected to pulse-type ultrasonic synergetic high-oxygen pretreatment, cleaning and peeling, ultra-high-pressure water jet slicing, pre-freezing, microwave-assisted freeze drying, pre-crushing and low-temperature ultra-micro crushing to prepare whole sweet potato powder to bepackaged. The high-oxygen cooperative ultrasonic pretreatment is adopted before the sweet potatoes are cut, a high-pressure water jet cutting technology is adopted during cutting, and the color problem caused by enzymatic browning can be solved without color protection treatment. In addition, microwave-assisted freeze-drying dehydration and low-temperature superfine crushing are adopted, and Maillard browning and nutrient destruction caused by high temperature are avoided by controlling the temperature in the whole process. The particle size of the prepared ultra-micro whole sweet potato powder is smaller than 25 microns, the dispersibility and storage performance are good, the whole powder is easy to dissolve and absorb, and the nutritional quality of raw materials is kept to the maximumextent.

Description

technical field [0001] The invention belongs to the field of food and relates to sweet potatoes, in particular to an anti-browning processing method of sweet potato whole powder. Background technique [0002] According to statistics, more than 15% of fresh potatoes in our country are moldy and rotten due to improper preservation every year, losing edible and processing value, causing a lot of waste of resources, and making whole sweet potato powder is one of the solutions. The whole sweet potato powder can keep the nutrients in the raw materials to the greatest extent, and the ultra-fine powder form can improve the digestion, absorption and bioavailability of nutrients. At present, the products mainly focus on cooked sweet potato powder. After high-temperature curing, the starch of cooked whole powder has been gelatinized, protein denatured and bioactive substances such as Vc have been severely damaged. Therefore, it is necessary to develop raw potato powder. There are foll...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L5/30B26F3/00
CPCA23L5/32A23L5/34A23L19/105B26F3/004A23V2002/00A23V2200/048A23V2300/46A23V2300/20A23V2300/31
Inventor 张继明冷传祝潘艳芳金晶辛刚黄瑞张青山郑向阳
Owner SDIC ZHONGLU FRUIT JUICE
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