Preparation method of sweet potato whole flour

Abstract

The invention discloses a sweet potato whole flour preparation method, which comprises: washing and peeling sweet potatoes, further pre-heating and cooking the sweet potatoes by using a treatment pot, maintaining the processing temperature of the sweet potatoes through the treatment pot, and combining with a support with a specific structural form in the treatment pot, so that the sweet potatoes are not liable to fall off when being processed in the treatment pot. Water applied to the sweet potatoes can take away sugar contained in the sweet potatoes to a certain extent, so that the effect of adjusting the sugar degree is achieved, surplus water leaks downwards through the draining holes, the situation that the sweet potatoes are immersed by the surplus water is avoided, and therefore the situation that a large amount of flavor substances and nutritional ingredients in the sweet potatoes are lost is avoided; the sweet potato whole flour processing method does not depend on traditional grinding and smashing modes for sweet potato material treatment, the nutritional ingredients of sweet potatoes are reserved as much as possible, the flavor is improved, and the sweet potato whole flour processing method has positive market popularization value and significance.

Description

Technical Field

[0001] The invention relates to the technical field of sweet potato processing, in particular to a method for preparing whole sweet potato flour. Background Art

[0002] Sweet potato is a natural nourishing food with complete and rich nutrition, rich in protein, fat, polysaccharide, phosphorus, calcium, potassium, carotene, vitamin A, vitamin C, vitamin E, vitamin B1, vitamin B2 and 8 kinds of amino acids. These substances play an important role in promoting the activity of human brain cells and secretion of hormones, enhancing the body's disease resistance, improving immune function, and delaying intellectual decline and body aging.

[0003] At present, the "sweet potato flour" that everyone usually refers to refers to sweet potato starch. To distinguish them, the industry uses sweet potato (whole) flour to refer to the finished product prepared by the present application. Since the sweet potato (whole) flour on the market is mainly dried, crushed / ground, the sweet potato flour has very little sweet potato flavor, and the food processed from it has basically no sweet potato flavor; at the same time, the performance of sweet potato flour is very poor, and after being processed into food, there is a problem of poor taste, so it is rejected by the food industry. So far, no intermediate product that can represent sweet potato has entered the food industry. It is an urgent need of the current market to develop a high-performance, storage-resistant, easy-to-process, and rich sweet potato flavor sweet potato flour to provide high-quality raw materials for the food industry.

[0004] Sweet potatoes contain sugar, which seriously affects cell separation during the flour production process. The present application scheme controls the separation of sugar from sweet potatoes, and then separates cells for flour production, achieving good results and succeeding in ton-level pilot production.

[0005] This method can improve the flavor of sweet potatoes and has been verified in the pilot stage. The food processed by this method has the characteristics of sweet potatoes and is welcomed by downstream food companies. Summary of the invention

[0006] In view of this, the object of the present invention is to provide a method for preparing whole sweet potato flour which is reliable in implementation, controllable in process and has good effect of improving the sweet potato flavor.

[0007] In order to achieve the above technical objectives, the technical solution adopted by the present invention is:

[0008] A method for preparing whole sweet potato flour comprises: washing and peeling the sweet potatoes, placing the sweet potatoes in an environment of 60-193 DEG C for cooking, adding a proper amount of water to control the sugar content of the sweet potatoes to obtain sweet potato embryos, adding sweet potato recycle powder and the sweet potato embryos for mixing and rubbing to obtain a mixture, performing air flow drying and fluidized bed drying on the mixture, and then sieving to obtain whole sweet potato flour; wherein, after sieving, the material whose fineness does not meet the requirements is reused as sweet potato recycle powder.

[0009] As a possible implementation mode, further, the sweet potato described in this scheme is placed in an environment of 80-150° C. for cooking, and a proper amount of water is added by spraying to obtain a controlled sugar embryo, i.e., a sweet potato embryo.

[0010] As a possible implementation mode, further, during the cooking process of the present invention, the sugar content and moisture content of the sweet potatoes are monitored, and the sugar content of the sweet potatoes is regulated by adding appropriate amount of water.

[0011] As a preferred embodiment, preferably, the sugar content of the sweet potato embryo described in this scheme is greater than 0 and less than or equal to 25%, and the moisture content is 50% to 80%; further preferably, the sugar content of the sweet potato embryo described in this scheme is greater than 0 and less than or equal to 12%, and the moisture content is 60% to 70%.

[0012] As a possible implementation manner, further, the sweet potato powder and the sweet potato embryos described in this solution are mixed and rubbed by a kneader or a ribbon mixer.

[0013] As a possible implementation mode, further, the air flow drying described in this solution is performed by an air flow dryer.

[0014] As a preferred embodiment, the sweet potato described in this scheme is preferably placed in a processing pot for cooking, the processing pot is a cylindrical shell structure, one side of the upper end of which is provided with a feed inlet for inputting materials, and the lower part of which is provided with a discharge port for outputting materials, and the processing pot is also provided with a stirring component for stirring the internal materials; the upper part of the processing pot is also provided with an interface component for connecting a sensor or water or heat source, and the interface component includes a plurality of interfaces;

[0015] Wherein, the processing pot is added with a proper amount of water by spraying or passing water vapor.

[0016] As a preferred embodiment, preferably, a plate-shaped support is set up in the processing pot described in this scheme, an escape gap for materials to fall is formed on one side of the support, and a plurality of drainage holes are also opened on the support.

[0017] As a preferred embodiment, preferably, the stirring assembly described in this scheme includes a stirring motor and a stirring blade. The stirring motor is arranged at the top center of the processing pot through an installation bracket. The rotating shaft of the stirring motor can be rotatably inserted into the processing pot downward. The stirring blade is arranged on the rotating shaft and is located above the bracket. The stirring blade is used to stir the material in the processing pot and is also used to assist in guiding the material to move to the avoidance gap.

[0018] By adopting the above-mentioned technical scheme, the present invention has the following beneficial effects compared with the prior art: after the sweet potato is washed and peeled, the sweet potato is further preheated and cooked in a processing pot, and the processing temperature of the sweet potato is maintained by the processing pot. Combined with the support with a specific structural form therein, when the sweet potato is processed in the processing pot, the water applied to the sweet potato will take away the sugar contained in it to a certain extent, thereby adjusting the sugar content, and the surplus water will leak down through the drainage holes to avoid the surplus water from immersing the sweet potato, thereby avoiding the large-scale loss of the flavor substances and nutrients in the sweet potato, so that the sweet potato whole powder processing method of the present scheme does not rely on the traditional grinding and crushing method to process the sweet potato material, and it not only retains the nutritional components of the sweet potato as much as possible, but also improves the flavor, which has positive market promotion value significance. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0020] Figure 1 It is a schematic diagram of a simplified implementation structure of the processing pot mentioned in the present scheme, wherein it also shows a schematic diagram of a partial cutaway view of the interior;

[0021] Figure 2 It is a brief schematic diagram of the position of the processing pot and the kneading machine in this scheme. DETAILED DESCRIPTION

[0022] The present invention will be further described in detail below in conjunction with the accompanying drawings and examples. It is particularly noted that the following examples are only used to illustrate the present invention, but are not intended to limit the scope of the present invention. Similarly, the following examples are only partial embodiments of the present invention rather than all embodiments, and all other embodiments obtained by those of ordinary skill in the art without creative work are within the scope of protection of the present invention.

[0023] The present embodiment provides a method for preparing whole sweet potato flour, which comprises: washing and peeling the sweet potatoes, placing them in an environment of 60-193° C., cooking the sweet potatoes, adding an appropriate amount of water to adjust the sugar content of the sweet potatoes to obtain sweet potato embryos, then adding sweet potato recycle powder and the sweet potato embryos for mixing and rubbing to obtain a mixture, then air-drying and fluidized bed drying the mixture, and then sieving to obtain whole sweet potato flour; wherein the sifted material that does not meet the fineness requirement is reused as sweet potato recycle powder.

[0024] Combination Figure 1 As shown, in this scheme, the sweet potato is placed in a processing pot 1 for cooking. The processing pot 1 is a cylindrical shell structure, and a feeding port 11 for inputting materials is provided on one side of its upper end, and a discharge port 12 for outputting materials is provided at its lower part. The processing pot 1 is also provided with a stirring component 2 for stirring the internal materials; the upper part of the processing pot 1 is also provided with an interface component 13 for connecting a sensor or water or other heat source, and the interface component 13 includes a plurality of interfaces;

[0025] In order to facilitate the processing of sweet potatoes, a plate-like support 3 is set in the processing pot 1 described in this scheme, and an avoidance gap 32 for the material to fall is formed on one side of the support 3. A plurality of drainage holes 31 are also provided on the support 3. Through the drainage holes 31, excess water applied to the sweet potatoes can fall, avoiding the sweet potatoes from being soaked in water. At the same time, the water precipitated by the sweet potatoes when heated will also carry a certain amount of sugar to fall.

[0026] During the cooking process of this scheme, the sugar content and moisture content of the sweet potato are monitored, and the sugar content of the sweet potato is regulated by adding water. The operator can regularly sample and test the sweet potatoes in the processing pot 1 to know the current sugar content and moisture content of the sweet potato, thereby realizing the sugar content regulation during the sweet potato processing. Preferably, the sugar content of the sweet potato embryo described in this scheme is greater than 0 and less than or equal to 25%, and the moisture content is 50% to 80%; further preferably, the sugar content of the sweet potato embryo described in this scheme is greater than 0 and less than or equal to 12%, and the moisture content is 60% to 70%.

[0027] The stirring assembly 2 described in this scheme includes a stirring motor 21 and a stirring blade 23. The stirring motor 21 is arranged at the top center of the processing pot 1 through a mounting bracket 22. The rotating shaft 211 of the stirring motor 21 is rotatably inserted into the processing pot 1 downward. The stirring blade 23 is arranged on the rotating shaft 211 and is located above the bracket 3. The stirring blade 23 is used to stir the material in the processing pot and is also used to assist in guiding the material to move to the avoidance gap 32.

[0028] In the present scheme, after the sweet potato raw materials are washed and peeled, they are sent into the processing pot 1 for preheating and cooking, and finally a "mud-like" sweet potato embryo can be obtained, which is stirred by the stirring motor 21 driving the stirring blade 23. At the same time, the sweet potato embryo that has been pushed to the avoidance gap 32 falls to the lower part of the processing pot 1 for subsequent discharge. When processed in the pot, the water applied to the sweet potato will take away the sugar it contains to a certain extent, thereby adjusting the sugar content, and the water will leak down through the drain hole 31 to avoid the excess water from immersing the sweet potato, thereby avoiding the large-scale loss of flavor substances and nutrients in the sweet potato.

[0029] In this solution, the treatment pot 1 is added with a proper amount of water by spraying or passing water vapor, and is implemented by connecting the corresponding pipeline using the interface component 3 thereon.

[0030] As an example, combining Figure 1 In this scheme, a heating steam source can be connected through the interface k of the interface component 3 to directly regulate the temperature in the processing pot 1, and the lower part of the processing pot 1 can be configured as a sandwich pot, which can be connected to an indirect steam source at the interface l to provide indirect heating steam for the processing, and the condensed water generated by the condensation of the indirect steam can be discharged through the outlet m; on this basis, in order to facilitate the regulation of the pressure and moisture inside the processing pot 1, the interface e of the interface component 3 (on which a temperature sensor is deployed) can be connected to a vacuum generating source (or a negative pressure device), which is used to perform timely negative pressure suction on the processing pot 1 to regulate the moisture and steam inside it.

[0031] As an example of an operation implementation, in this scheme, the cleaned and peeled sweet potatoes are fed into the processing pot from the feed port a (i.e., the feed port 11); then the direct steam pipe of the direct steam source and the indirect steam pipe of the indirect steam source are opened, and steam is respectively passed into the processing pot 1 through the interface k and the interface l, wherein the direct steam enters the processing pot 1 and directly contacts the sweet potatoes in the processing pot 1 to heat the sweet potatoes, and the indirect steam enters the lower interlayer of the processing pot 1 to heat and keep the lower part of the processing pot 1 warm. The operator can carefully adjust the input of the direct steam source and the indirect steam source to control the heating process so that it reaches the preset temperature range to cook the sweet potatoes. At the same time, the sugar content can be controlled by adding an appropriate amount of water to spray the sweet potatoes by connecting to the spray pipe (connecting to the interface f), and the sugar water drips from the drain hole to the bottom of the processing, and then discharged from the outlet pipe g. During the heating process, the negative pressure device connected to the start interface e can be used to perform negative pressure suction on the processing pot 1, so that the steam introduced into the processing pot 1 and the moisture generated by the sweet potato during the cooking process are sucked away, thereby regulating the moisture in the processing pot 1. For the corresponding sweet potato material, the operator can start the stirring component 2 after sampling and testing, when its sugar content and moisture meet the preset requirements for out-of-pot, so that the sweet potato embryo falls into the next layer from the avoidance gap 32 on one side of the bracket 3 after stirring, and finally discharged from the bottom discharge port b (i.e., the discharge port 12).

[0032] Further integration Figure 2In this scheme, the sweet potato powder and the sweet potato blank can be mixed by a kneader, and one of the feed ports of the kneader is opposite to the discharge port 12, so that the sweet potato blank can directly fall into the kneader when it is discharged through the discharge port 12. In the kneader, the sweet potato blank is fully mixed with the powder and then sent to the air flow drying to become powder. Finally, the powder obtained from the air flow drying is further dried in a fluidized bed dryer to control the moisture content below 12%. In this scheme, the sweet potato whole powder with a moisture content of 12% is sieved to become a product, and the sieved material that does not meet the requirements of the corresponding fineness is returned to the kneader as the sweet potato powder.

[0033] Regarding temperature control during the cooking process, preferably, the sweet potatoes described in this scheme are placed in an environment of 80-150° C. for cooking, and at the same time, a proper amount of water can be added by spraying; during the cooking process, the processing pot can also be pressurized internally to improve the processing efficiency of the sweet potato processing.

[0034] After the sweet potato embryos are obtained through cooking, the present invention can further mix and rub the sweet potato powder with the sweet potato embryos through a kneader or a ribbon mixer; in this way, the cell separation of the materials in the sweet potato embryos is improved.

[0035] In this scheme, airflow drying is carried out by an airflow dryer, and the mixture after friction and mixing with sweet potato powder is put into hot air for dehydration to form a cell structure state to achieve the desired sweet potato powder. This whole powder can significantly improve the flavor of sweet potatoes, and the food processed by it as a raw material has a good taste and is easily accepted by the food industry.

[0036] The above descriptions are only some embodiments of the present invention, and are not intended to limit the protection scope of the present invention. Any equivalent device or equivalent process transformation made using the contents of the present invention specification and drawings, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. A method for preparing sweet potato whole flour, characterized in that: It includes: After the sweet potatoes are washed and peeled, they are placed in an environment of 60-193° C. to be cooked, and a proper amount of water is added to control the sugar content of the sweet potatoes to obtain sweet potato embryos, and then sweet potato powder is added to mix and rub the sweet potato embryos to obtain a mixture, and then the mixture is subjected to air flow drying and fluidized bed drying, and then sieving to obtain sweet potato whole powder; Among them, after screening, the materials that do not meet the fineness requirements are reused as sweet potato powder.

2. The method for preparing sweet potato whole flour according to claim 1, characterized in that: The sweet potatoes are placed in an environment of 80-150° C. for cooking, wherein water is added by spraying.

3. The method for preparing sweet potato whole flour according to claim 1, characterized in that: During the cooking process, the sugar content and moisture content of the sweet potatoes are monitored, and the sugar content of the sweet potatoes is regulated by adding appropriate water.

4. The method for preparing sweet potato whole flour according to claim 3, characterized in that: The sweet potato embryo has a sugar content greater than 0 and less than or equal to 25%, and a water content of 50% to 80%.

5. The method for preparing sweet potato whole flour according to claim 3, characterized in that: The sweet potato embryo has a sugar content greater than 0 and less than or equal to 12%, and a water content of 60% to 70%.

6. The method for preparing sweet potato whole flour according to claim 1, characterized in that: The sweet potato powder and the sweet potato embryos are mixed and rubbed by a kneader or a ribbon mixer.

7. The method for preparing sweet potato whole flour according to claim 1, characterized in that: The air flow drying is performed by using an air flow dryer.

8. The method for preparing sweet potato whole flour according to any one of claims 1 to 7, characterized in that: The sweet potato is placed in a processing pot for cooking. The processing pot is a cylindrical shell structure, and a feeding port for inputting materials is provided on one side of the upper end thereof, and a discharge port for outputting materials is provided at the lower part thereof. The processing pot is also provided with a stirring component for stirring the internal materials; an interface component for connecting a sensor or water or heat source is also provided at the upper part of the processing pot, and the interface component includes a plurality of interfaces; Wherein, the processing pot is added with a proper amount of water by spraying or passing water vapor.

9. The method for preparing whole sweet potato flour according to claim 8, characterized in that: A support with a plate-like structure is arranged in the processing pot, a relief gap for materials to fall is formed on one side of the support, and a plurality of drainage holes are also provided on the support.

10. The method for preparing whole sweet potato flour according to claim 9, characterized in that: The stirring assembly includes a stirring motor and stirring blades. The stirring motor is arranged at the top center of the processing pot through a mounting bracket. The rotating shaft of the stirring motor can be rotatably inserted into the processing pot downward. The stirring blades are arranged on the rotating shaft and are located above the bracket. The stirring blades are used to stir the material in the processing pot and are also used to assist in guiding the material to move to the avoidance gap.

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