Whole sweet potato powder and preparation method thereof

Abstract

The invention relates to the field of sweet potato powder processing, in particular to full sweet potato powder and a preparation method thereof. Comprising the following steps. Step 1 sweet potato cleaning, Step 2 peeling, Step 3 picking, Step 4 secondary cleaning, Step 5 shredding, Step 6 blanching, Step 7 cooling, Step 8 cooking, Step 9 drying, Step 12 cooking, Step 11 secondary drying, Step 12 crushing, Step 13 freezing, Step 14 sterilizing and Step 15. Seventeenthly, mixing the whole sweet potato powder with six different fine meshes; eighteenthly, sterilizing; nineteenthly, bagging; the whole sweet potato powder is prepared from south sweet potatoes 88, sugar does not need to be added additionally, the sweetness of the whole sweet potato powder is just good, during preparation, the technical difficulties in the sweet potato processing process can be effectively solved through the methods that the shredded sweet potatoes are blanched and cooled, cooked twice and dried, and six kinds of whole sweet potato powder with different fine meshes are mixed, and the whole sweet potato powder is suitable for large-scale production. And the quality and taste of the sweet potato product are greatly improved.

Description

Technical Field

[0001] The invention relates to the field of sweet potato flour processing, in particular to whole sweet potato flour and a preparation method thereof. Background Art

[0002] Sweet potato is a natural nourishing food with complete and rich nutrition. It contains protein, fat, polysaccharides, calcium, iron, vitamin C, etc. It plays an important role in enhancing the body's disease resistance, improving immune function, delaying intellectual decline and body aging. As early as the Ming Dynasty, Chinese medical scientist Li Shizhen listed sweet potato as a "longevity food". It can effectively prevent the deposition of fat on the cardiovascular wall, maintain and increase the elasticity of the arterial wall, reduce the accumulation of subcutaneous fat, prevent the atrophy of connective tissue in the liver and kidneys, and prevent fatigue, restore energy, prevent constipation, strengthen the body and prolong life. Because the fat content of sweet potato is very low, it is unmatched by other foods. If you insist on eating one meal a day, its rich fiber can make people feel full and comfortable in the stomach. It can effectively prevent overnutrition in the human body, resist the occurrence of obesity, and achieve the goal of weight loss. However, the raw materials of traditional sweet potato flour oxidize quickly during processing and turn black after oxidation. In addition, the whole sweet potato flour contains sugar and is easy to stick together after brewing, which seriously affects the taste when eaten. Therefore, the whole sweet potato flour produced by the whole sweet potato flour and the preparation method thereof of the present invention solves the technical difficulties in the sweet potato processing process. Summary of the invention

[0003] In order to overcome the problems that traditional sweet potato flour oxidizes quickly during processing, turns black after oxidation, and the whole sweet potato flour easily sticks together and clumps when brewed, resulting in a poor taste when eaten.

[0004] The technical solution of the present invention is: whole sweet potato flour, which is characterized by comprising the following raw materials: sweet potato.

[0005] The method for preparing whole sweet potato flour comprises the whole sweet potato flour described above, and the steps are as follows:

[0006] Step 1: Take out the sweet potatoes and clean them uniformly. The cleaning methods include machine cleaning or manual cleaning to remove dirt, sand and impurities on the surface;

[0007] The steps of machine cleaning are as follows: pour the sweet potatoes into the cleaning equipment for centralized cleaning;

[0008] The steps of manual cleaning are: pour the sweet potatoes into a special cleaning pool for centralized cleaning;

[0009] Step 2: After removing the soil on the surface, peel the sweet potatoes. The peeling methods include machine peeling or manual peeling. Peeling makes it easier to remove the outer shell of the sweet potatoes.

[0010] The steps of machine peeling are as follows: put the sweet potatoes into the peeling machine and peel them one by one;

[0011] The steps of manual peeling are: peel the sweet potatoes one by one using a peeling knife;

[0012] Step 3: Carefully select the peeled sweet potatoes to remove spots, rot and other undesirable parts;

[0013] Step 4: Wash the selected sweet potatoes for a second time. Manually wash the selected sweet potatoes with running water to further remove the residual dirt on the surface.

[0014] Step 5: Use a professional shredder to shred the sweet potatoes. By using a professional shredder, the sweet potatoes can be cut into uniform and fine shreds;

[0015] Step 6: Put the cut sweet potato shreds into boiling water for blanching to remove the starch and odor on the surface of the sweet potato shreds;

[0016] Step 7: Take out the blanched sweet potato shreds quickly and put them in cold water to cool;

[0017] Step 8: Put the cooled sweet potato shreds into the steamer for steaming;

[0018] Step 9: Put the steamed sweet potato shreds into the dryer for drying;

[0019] Step 10: Repeat the above steaming steps and put the dried sweet potato shreds into the steamer again to achieve secondary steaming;

[0020] Step 11: Repeat the above drying steps, and put the sweet potato shreds after the second steaming into the dryer again to achieve secondary drying;

[0021] Step 12: Put the sweet potato shreds after secondary drying into a professional grinder for crushing, so that the crushed sweet potato particles are uniform;

[0022] Step 13: Place the crushed sweet potato particles into a freezing device for freezing treatment to improve their stability;

[0023] Step 14: Sterilize the frozen sweet potato particles using ultraviolet light to eliminate microorganisms and bacteria therein;

[0024] Step 15: Put the sterilized sweet potato particles into a professional grinder for grinding, so that the ground sweet potato particles are made of whole sweet potato powder;

[0025] Step 16: Filter the ground whole sweet potato flour through multiple sieves to select six different kinds of sweet potato flour;

[0026] Step 17: Mix the sieved sweet potato flour in a certain proportion to meet the needs of different food production;

[0027] Step 18: sterilize the mixed sweet potato flour again;

[0028] Step 19: Put the sweet potato flour after secondary sterilization into a special food packaging bag to achieve sealing.

[0029] Preferably, the sweet potato is Nanshu No. 88, which is picked by hand during the period from the Frost Descent to the Beginning of Winter, in clear weather, with the temperature between 0 and 10°C during the daytime. After picking, Nanshu No. 88 is screened to remove the damaged, diseased and pest-infested, and unqualified Nanshu No. 88, and then stored in professional storage cellars.

[0030] Preferably, in step one, the stirring rate of the cleaning equipment is controlled to be 50 rpm to 100 rpm.

[0031] Preferably, the temperature of the boiling water in step six should be maintained at 100° C., and the blanching time should be controlled within 3 to 5 minutes.

[0032] Preferably, the first steaming time in step eight is controlled at 10 to 12 minutes, until the sweet potato shreds are cooked through but not mushy, and the second steaming time in step ten is controlled at 15 to 20 minutes.

[0033] Preferably, in step nine, the first drying temperature of the sweet potatoes is 80°C-100°C, and the drying time is controlled at 90-120 minutes, and in step eleven, the second drying temperature is 150°C-200°C, and the drying time is controlled at 60-90 minutes.

[0034] Preferably, the crushing rate in step twelve is 500 rpm to 1000 rpm.

[0035] Preferably, the grinding rate in step 15 is 600 rpm to 800 rpm.

[0036] Preferably, in step 16, the sweet potato flour is filtered through sieves of 20, 40, 60, 80, 100, and 120 meshes in sequence.

[0037] Preferably, six kinds of sieved sweet potato flour are mixed in a ratio of 3-5:2-3:3-5:1-3:5-6:1-2 from small to large mesh size.

[0038] Beneficial effects of the present invention:

[0039] The whole sweet potato nutritional powder produced by the present invention adopts the method of independent small packaging. Since the raw material is cooked whole sweet potato powder, the user only needs to take a small bag, add a certain amount of boiling water, brew and stir evenly, and it is the same as freshly cooked. Because its ingredients are only sweet potatoes, it is made of 100% sweet potatoes without extraction and any additives. The whole sweet potato powder is a natural nourishing food with complete and rich nutrition, containing protein, fat, polysaccharide, calcium, iron, vitamin C, etc. It is made by selecting Nanshu No. 88 sweet potatoes, without adding sugar, and the sweetness is just right. The sweet potato shreds are blanched and cooled during the preparation process to passivate the redness. The invention can remove the enzymes in sweet potatoes, thereby preventing the occurrence of oxidation reactions and effectively solving the problem of sweet potato oxidation and blackening. It can also fully stimulate the aroma and taste of sweet potatoes through two steaming and drying. By selecting 6 kinds of sweet potato powder with different fineness for mixing, it can ensure that the particle size distribution of sweet potato powder is uniform, thereby avoiding the sticking and agglomeration of sweet potato powder during the brewing process. Compared with the traditional preparation method, this invention can not only effectively solve the technical difficulties in the sweet potato processing process, but also prevent agglomeration during brewing, greatly improving the quality and taste of sweet potato products. It is also very hygienic and convenient to eat, and can be brewed as a drink or a meal substitute at any time. DETAILED DESCRIPTION

[0040] The present invention will be further described below in conjunction with the embodiments.

[0041] Example

[0042] The present invention provides an embodiment: whole sweet potato flour, characterized in that it comprises the following raw materials: sweet potato.

[0043] The method for preparing whole sweet potato flour is characterized by comprising the following steps:

[0044] Step 1: The staff first takes out the sweet potatoes without pests and diseases and without skin damage from the storage cellar, and then puts them into the cleaning equipment, and adjusts the stirring speed of the cleaning equipment to 80 rpm to remove the dirt, sand and impurities on the surface to achieve preliminary cleaning;

[0045] Step 2: After removing the dirt on the surface, take the sweet potatoes out of the cleaning equipment and use a professional sweet potato peeling machine to remove the skin of the sweet potatoes. During the peeling process, pay attention to maintaining the integrity of the sweet potatoes to avoid damaging the potato flesh.

[0046] Step 3: Carefully select the peeled sweet potatoes to remove spots, rot and other undesirable parts, and ensure that the selected sweet potatoes have uniform texture and bright color;

[0047] Step 4: Wash the selected sweet potatoes manually with running water to remove the residual dirt on the surface and ensure that the surface of the potato flesh is clean and free of impurities;

[0048] Step 5: Use a professional shredder to cut the sweet potatoes into even and fine shreds;

[0049] Step 6: Put the cut sweet potato shreds into 100℃ boiling water and blanch for 3 minutes to remove the starch and odor on the surface of the sweet potato shreds;

[0050] Step 7: Take out the blanched sweet potato shreds quickly and put them in cold water to cool;

[0051] Step 8: Put the cooled sweet potato shreds into the steamer and continue steaming for 10 minutes until the sweet potato shreds are cooked through but not mushy;

[0052] Step 9: Adjust the temperature of the dryer to 80°C, and then put the steamed sweet potato shreds into the dryer and dry them for 100 minutes;

[0053] Step 10: Put the dried sweet potato shreds back into the steamer and continue steaming for 16 minutes;

[0054] Step 11: Adjust the temperature of the dryer to 180°C, and then put the twice-steamed sweet potato shreds into the dryer again and dry them for 80 minutes;

[0055] Step 12: Adjust the crushing speed of the crusher to 800 rpm, and then put the sweet potato shreds after secondary drying into a professional crusher to form granular sweet potatoes;

[0056] Step 13: Put the crushed sweet potato particles into a freezing device for freezing;

[0057] Step 14: sterilize the frozen sweet potato particles with ultraviolet light;

[0058] Step 15: Adjust the grinding speed of the grinder to 600 rpm, and then put the sterilized sweet potato particles into a professional grinder for grinding to form whole sweet potato powder;

[0059] Step 16: filtering the ground whole sweet potato flour through sieves of 20, 40, 60, 80, 100, and 120 meshes in sequence to screen out six different meshes of sweet potato flour;

[0060] Step 17: Mix the six kinds of sieved sweet potato flour in the proportion of 4:2:3:2:5:1 from small to large mesh size;

[0061] Step 18: sterilize the mixed sweet potato flour again;

[0062] Step 19: Put the sweet potato flour after secondary sterilization into a special food packaging bag.

[0063] The whole sweet potato flour prepared by the embodiment presents a natural and uniform color without variegated colors or spots, has fine powder quality, uniform particle distribution, and an overall appearance that gives a pure and high-quality visual impression. It retains the natural sweet taste of the sweet potato itself without adding any artificial flavors or seasonings. When the whole sweet potato flour is brewed with boiling water, the aroma of the sweet potato is overflowing, and it has excellent solubility and quickly forms a uniform paste without lumps or precipitation. This is due to the reasonable combination of sweet potato flours of different mesh sizes. At the same time, due to the mixture of sweet potato flours of different mesh sizes, the taste has both a smooth and delicate feeling and a slight chewiness, with distinct layers and endless aftertaste.

Claims

1. Whole sweet potato flour, characterized in that: The following ingredients are included: sweet potatoes.

2. A method for preparing whole sweet potato flour, characterized in that The whole sweet potato flour according to claim 1 is prepared by the following steps: Step 1: Take out the sweet potatoes and clean them uniformly. The cleaning methods include machine cleaning or manual cleaning; The steps of machine cleaning are as follows: pour the sweet potatoes into the cleaning equipment for centralized cleaning; The steps of manual cleaning are: pour the sweet potatoes into a special cleaning pool for centralized cleaning; Step 2: Remove the skin of the sweet potato, either by machine or manually; The steps of machine peeling are as follows: put the sweet potatoes into the peeling machine and peel them one by one; The steps of manual peeling are: peel the sweet potatoes one by one using a peeling knife; Step 3: Carefully select the peeled sweet potatoes; Step 4: Wash the selected sweet potatoes twice; Step 5: Use a professional shredder to shred the sweet potatoes; Step 6: Put the cut sweet potato shreds into boiling water for blanching; Step 7: Cool the blanched sweet potato shreds; Step 8: Put the cooled sweet potato shreds into the steamer for steaming; Step 9: Put the steamed sweet potato shreds into the dryer for drying; Step 10: Repeat the above steaming steps and put the dried sweet potato shreds into the steamer again to achieve secondary steaming; Step 11: Repeat the above drying steps, and put the sweet potato shreds after the second steaming into the dryer again to achieve secondary drying; Step 12: Put the sweet potato shreds after secondary drying into a professional grinder for crushing; Step 13: Freeze the crushed sweet potato particles; Step 14: Sterilize the frozen sweet potato particles; Step 15: Put the sterilized sweet potato particles into a professional grinder for grinding; Step 16: Filter the ground whole sweet potato flour through multiple sieves; Step 17: Mix the sieved sweet potato flour in a certain proportion; Step 18: sterilize the mixed sweet potato flour again; Step 19: Pack the sweet potato flour after secondary sterilization into bags.

3. The method for preparing whole sweet potato flour according to claim 2, characterized in that: The sweet potatoes are Nanshu No.

88. During the period from the Frost Descent to the Beginning of Winter, choose clear weather, daytime hours with temperatures between 0 and 10 degrees Celsius, and pick them by hand digging. After picking, Nanshu No. 88 must be screened to remove the damaged, diseased and pest-infested, and unqualified Nanshu No. 88, and then stored in professional storage cellars.

4. The method for preparing whole sweet potato flour according to claim 2, characterized in that: In step 1, the stirring rate of the cleaning equipment is controlled to be 50 rpm to 100 rpm.

5. The method for preparing whole sweet potato flour according to claim 2, characterized in that: In step six, the temperature of the boiling water should be maintained at 100°C, and the blanching time should be controlled within 3 to 5 minutes.

6. The method for preparing whole sweet potato flour according to claim 2, characterized in that: In step eight, the first steaming time is controlled within 10 to 12 minutes, until the sweet potato shreds are cooked through but not mushy. In step ten, the second steaming time is controlled within 15 to 20 minutes.

7. The method for preparing whole sweet potato flour according to claim 2, characterized in that: In step nine, the first drying temperature of the sweet potatoes is 80° C. to 100° C., and the drying time is controlled at 90 to 120 minutes. In step eleven, the second drying temperature is 150° C. to 200° C., and the drying time is controlled at 60 to 90 minutes.

8. The method for preparing whole sweet potato flour according to claim 2, characterized in that: In step twelve, the crushing rate is 500 rpm to 1000 rpm.

9. The method for preparing whole sweet potato flour according to claim 2, characterized in that: In step 15, the grinding rate is 600 rpm to 800 rpm.

10. The method for preparing whole sweet potato flour according to claim 2, characterized in that: In step 16, the sweet potato flour is filtered through sieves of 20, 40, 60, 80, 100, and 120 meshes in sequence.

11. The method for preparing whole sweet potato flour according to claim 2, characterized in that: Mix the six kinds of sieved sweet potato flour in the corresponding ratios of 3-5:2-3:3-5:1-3:5-6:1-2 from small to large mesh size.