Making process of quick frozen mashed sweet potato

A quick-frozen sweet potato and sweet potato technology, applied in the field of food processing, can solve the problems of less research on the mechanism of water transformation, and achieve the effect of simple preparation process and convenient consumption

Inactive Publication Date: 2006-10-18
SHANDONG CHIZHONG GROUP CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

From the above studies, it can be seen that there are many studies on the components, starch extraction and utilization of sweet potatoes, but the quality of sweet potatoes, the changes of sweet potato starch and its components in the quick-freezing process, and the transformation mechanism of water in sweet potatoes in the quick-freezing process. less

Method used

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Examples

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Embodiment Construction

[0008] Take the processing of 1000 kg of peeled sweet potato raw materials as an example, add 2-5 kg ​​of glucose active enzyme as an active enzyme additive before cooking, and add 0.5 kg of ascorbic acid and 0.1 kg of citric acid as a color-protecting agent. Steam and cook for 40 minutes, and the sweet potatoes obtained after cooking are mashed with a masher, and finally frozen at -40°C for 10 minutes to obtain mashed sweet potatoes, which are then tested and packaged.

[0009] In the sweet potato raw material of the above-mentioned embodiment, it is also possible to add an appropriate amount of rice flour and condiments in the sweet potato according to the taste of different eaters.

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PUM

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Abstract

The present invention relates to food processing and is especially making process of quick frozen mashed sweet potato. The making process includes the following steps: sorting material, washing, peeling, steaming at 90-120 deg.c for 20-40 min after adding small amount of active enzyme and color protecting agent, mashing and quick freezing at -30 to -40 deg.c for 10-20 min. The quick frozen mashed sweet potato product has the natural color of sweet potato, no crystal formed in the quick freezing, water content lower than 60 %, starch content of 15-30 %, food and medicine value of sweet potato maintained and convenient eating.

Description

Technical field: [0001] The invention relates to a food processing method, in particular to a preparation method of quick-frozen sweet potato puree. Background technique: [0002] Sweet potato (Ipomoea batatas Lan), belongs to Convolvulaceae, Ipomoea genus, also known as sweet potato, sweet potato, sweet potato, sweet potato, sweet potato, sweet potato and so on. Sweet potato is an important food, feed and industrial raw material crop in the world. Sweet potato has high nutritional value and is rich in starch, which generally accounts for 15% to 26% of the mass of fresh potato, and can reach as high as about 30%, and its content varies with varieties. Soluble sugar accounts for about 3% of the fresh sweet potato mass fraction, according to measuring, protein 2.3g in every 100g fresh sweet potato, fat 0.2g, crude fiber 0.5g, mineral element 0.9g (wherein Ca 18mg, P 20mg, Fe 0.4mg ), carotene 1.31mg, Vc30mg, V B1 0.21 mg, V B2 0.004mg, nicotinic acid 0.5mg, heat 531.4kJ, o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/12
Inventor 郭林王文杰郭福聚燕增刚
Owner SHANDONG CHIZHONG GROUP CORP
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