Sweet potato dumpling flour and preparation method thereof

A technology for dumpling powder and sweet potato, which is applied in the field of food processing and can solve the problems of insufficient fineness and whiteness of the whole sweet potato powder.

Pending Publication Date: 2021-05-18
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method utilizes wet processing of sweet potato powder to solve the defects of insufficient fineness and whiteness of sweet potato powder, and enhances the transparency and cooking resistance of dumpling skin

Method used

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  • Sweet potato dumpling flour and preparation method thereof
  • Sweet potato dumpling flour and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Clean the selected sweet potatoes that have been manually selected and separated from deterioration and mold spots to remove surface soil and gravel. After cleaning, put the sweet potatoes into the squirrel-cage washing machine for two-way cleaning to separate the potato skins;

[0025] (2) Put the sweet potatoes cleaned in step (1) into a sweet potato crusher, and crush them to a particle size<5mm;

[0026] (3) Using centrifugation to separate the gravel and metal objects from the crushed whey in step (2), and then finely grinding to a particle size of more than 300 mesh to obtain whole milk powder;

[0027] (4) Homogenize the whole powdered milk after step (3) at 40°C to inactivate enzymes, improve transparency and reduce enzyme activity;

[0028] (5) The whole powder emulsion after homogenizing and deactivating the enzyme in step (4) is transported to a spray drying tower, where it is dried and dehydrated at 80° C. until the water content is less than 13%.

Embodiment 2

[0030] (1) Clean the selected sweet potatoes that have been manually selected and separated from deterioration and mold spots to remove surface soil and gravel. After cleaning, put the sweet potatoes into the squirrel-cage washing machine for two-way cleaning to separate the potato skins;

[0031] (2) Put the sweet potatoes cleaned in step (1) into a sweet potato crusher, and crush them to a particle size<5mm;

[0032] (3) Using centrifugation to separate the gravel and metal objects from the crushed whey in step (2), and then finely grinding to a particle size of more than 300 mesh to obtain whole milk powder;

[0033] (4) Homogenize and sterilize the finely ground whole milk powder in step (3) at 45° C. to improve transparency and reduce enzyme activity;

[0034] (5) The whole powder emulsion after homogenizing and deactivating the enzyme in step (4) is transported to a spray drying tower, where it is dried and dehydrated at 90°C until the water content is less than 11%.

Embodiment 3

[0036] (1) Clean the selected sweet potatoes that have been manually selected and separated from deterioration and mold spots to remove surface soil and gravel. After cleaning, put the sweet potatoes into the squirrel-cage washing machine for two-way cleaning to separate the potato skins;

[0037] (2) Put the sweet potatoes cleaned in step (1) into a sweet potato crusher, and crush them to a particle size<5mm;

[0038] (3) Using centrifugation to separate the gravel and metal objects from the crushed whey in step (2), and then finely grinding to a particle size of more than 300 mesh to obtain whole milk powder;

[0039] (4) Homogenize the whole milk powder after step (3) at 50°C to inactivate enzymes, improve transparency and reduce enzyme activity;

[0040] (5) The whole powder emulsion after homogenizing and dehydrating the enzyme in step (4) is transported to a spray drying tower, where it is dried and dehydrated at 100° C. until the water content is less than 10%.

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Abstract

The invention relates to the technical field of food, in particular to sweet potato dumpling flour and a preparation method thereof. According to the sweet potato dumpling flour, the defect that wheat dumpling flour does not have gluten protein is overcome, the sweet potato dumpling flour is produced by processing carefully selected sweet potatoes through a wet method, and the nutritional value of the sweet potato dumpling flour is greatly increased. The sweet potato dumpling flour is prepared by the following steps of selecting raw material sweet potatoes (careful selection), hydraulically conveying, cleaning and removing stones, cleaning by a roller, crushing, finely crushing, separating, de-sanding, spray-drying and packaging to obtain a finished product. On one hand, the fineness and whiteness of the sweet potato whole flour are solved, the transparency and boiling fastness are enhanced, and on the other hand, the defects that dumplings are easy to age, crack, case ascites and worse in taste during frozen storage are overcome.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a sweet potato dumpling powder and a preparation method thereof. Background technique [0002] Sweet potatoes, that is, sweet potatoes are rich in sugar, starch, vitamins, minerals, dietary fiber, carotene and other nutrients, which provide energy for maintaining normal life activities of the human body. The sweet potato powder, which uses sweet potatoes as raw materials, also inherits all the nutrients of sweet potatoes, which is of great benefit to human health. Sweet potato powder is rich in crude fiber, which is equivalent to 10 times that of rice and noodle staple food. The texture of sweet potato powder is fine and does not hurt the stomach. It cleans the intestines and promotes the peristalsis of the digestive tract. The mucus protein contained in sweet potato powder provides special protection for the human body. It can keep the digestive tract and respiratory ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10
CPCA23L19/105A23V2002/00A23V2300/10Y02A40/90
Inventor 陈志成王严陈朋飞
Owner HENAN UNIVERSITY OF TECHNOLOGY
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