Method of processing purple preserved sweet potato using No.18 Ji sweet potato

A technology of purple sweet potato and Jishu, which is applied in application, food preservation, food preparation, etc., can solve the problems of loss of nutritional value of Jishu 18, loss of nutritional value, poor edible effect of purple sweet potato, etc., and achieves strong ability to scavenge free radicals, Anti-aging, bright color effect

Inactive Publication Date: 2006-08-30
CROP RES INST SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
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AI Technical Summary

Problems solved by technology

However, if the traditional method is used to produce preserved sweet potato, not only the above-mentioned defects still exist, but also the nutritional value of Jishu 18 will be seriously lost
Relevant tests have shown that the nutritional value of purple sweet potato is lost by about 30% when traditional methods are used to produce preserved purple sweet potato, which leads to poor edible effect of purple sweet potato

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0023] Example 1: The method of using Jishu No. 18 to produce and process purple sweet potato. The process flow: fresh potato→cleaning→peeling→slicing and forming→steaming→saccharification→high-temperature re-roasting for coloring→medium-temperature roasting to fix the color→moisturization→ Low temperature and light roasting → vacuum packaging → autoclaving - cooling.

[0024] Its process steps are as follows:

[0025] 1. Material: choose high-quality purple sweet potato - Jishu No. 18

[0026] 2. Main equipment: 101-0A digital display electric heating constant temperature drying oven, ordinary steamer.

[0027] 3. Technological process: Fresh potatoes→cleaning→peeling→slicing and forming→cooking→saccharification→high-temperature re-roasting for coloring→medium-temperature baking to fix color→moisturizing→low-temperature light roasting→vacuum packaging→autoclaving.

[0028] 4. Baking method:

[0029] Selection of raw materials: Choose potato cubes with smooth skin, no longi...

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Abstract

A process for preparing the preserved violet sweet potato from the sweet potato Ji No.18 includes such steps as washing, peeling, shaping, steaming, saccharifying, and three-segmental temp varying roasting. It can prevent cardiovascular disease, tumor and mutation, improve immunity and delaying senility.

Description

technical field [0001] The invention relates to a method for producing and processing preserved purple sweet potatoes by using No. 18 Jishu, and belongs to the field of deep processing of agricultural products. technical background [0002] The processing technology of preserved sweet potato originated in the countryside. Roasted preserved potato is a traditional product in the countryside. The common process is to wash, steam, shape, and dry naturally in a well-ventilated place. Beginning in the early 1990s, many local workshops and enterprises began to upgrade the production process of this traditional product, and carried out in-depth research on the selection of special varieties for processing and processing technology. In the modified process, the sweet potatoes are cleaned, peeled, shaped, steamed, saccharified, and then dried naturally for 24 hours in a high-temperature room heated by a fire channel. The modified process avoids dust pollution during the outdoor air-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/216A23L3/3562A23L1/01A23L19/12A23L5/10
Inventor 张立明王庆美李爱贤张海燕侯夫云董顺旭
Owner CROP RES INST SHANDONG ACAD OF AGRI SCI
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