Processing method of sweet potatoes
By processing sweet potatoes into sweet potato flour, the problem of sweet potatoes being prone to deterioration during storage is solved, the ingredients are maintained and the shelf life is extended, storage costs are saved, and the economic and edible value of sweet potatoes is improved.
Patent Information
- Application Number
- CN202510122236.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-26
- Publication Date
- 2025-03-18
AI Technical Summary
Sweet potatoes are prone to dehydration, dryness, rot and deterioration during storage, resulting in high storage costs. How to maintain the effective ingredients of sweet potatoes and extend their shelf life is a technical problem that needs to be solved.
By processing sweet potatoes into sweet potato flour, the specific steps include sorting, cleaning, peeling, crushing, dehydration, powder making, testing, sterilization and packaging and out-of-stock, ensuring that the moisture content of sweet potato flour is below 15% and complies with national standards.
The effective ingredients of sweet potatoes remain unchanged, extend their shelf life, and sweet potato flour is easier to store and carry, saving storage costs, and improving the economic and edible value of sweet potatoes.
Abstract
Description
Technical Field
[0001] The invention relates to the field of food processing, and in particular to a sweet potato processing method. Background Art
[0002] Sweet potatoes are a high-quality food that is widely planted and has high and stable yields. Sweet potatoes are rich in nutrients and contain a variety of nutrients, including starch, dietary fiber, vitamins (such as vitamin A, vitamin C, vitamin B group) and various minerals such as potassium, iron, magnesium, and calcium. They are deeply loved by people, but after the sweet potatoes are harvested, they need to be stored in a warm warehouse at 10-15 degrees Celsius, or in a cellar, otherwise they are prone to dehydration, drying, rotting and deterioration, and the storage cost is high. How to solve the shelf life of sweet potatoes, which is convenient for storage and consumption, is a technical problem that needs to be solved. How to provide a sweet potato processing method through repeated research and experiments combined with the actual needs of sweet potato storage is very necessary. Summary of the invention
[0003] In view of the above situation, the purpose of the present invention is to provide a processing method for sweet potato flour, which can effectively solve the problem of sweet potato storage, can maintain the effective ingredients of sweet potatoes, and can ensure that they do not deteriorate, and are easy to eat and carry.
[0004] The technical solution of the present invention is a method for processing sweet potatoes, that is, processing sweet potatoes into sweet potato flour, the method is: (1) Sorting: Inspect the sweet potatoes and select those that are intact and not rotten or spoiled for cleaning; (2) Cleaning: Wash the sweet potatoes in water to remove the dirt and impurities on the surface, or use clean water ultrasonic cleaning for 5-10 minutes, and then send them to the peeling workshop; (3) Peeling: Remove the skin of the washed sweet potatoes and wait for the next step of crushing; (4) Crushing: Crushing the peeled sweet potatoes into particles with a diameter of 1-10 mm, and then sending them to the drying room for dehydration; (5) Dehydration: Dehydrate the crushed sweet potato particles. The drying temperature is first controlled at 20℃-40℃, and then gradually increased, but not exceeding 50℃. The moisture content of the sweet potato powder after drying is less than 15%; (6) Flour making: The dehydrated sweet potato particles are further ground and crushed, passed through a 70-80 mesh sieve, and are in powder form with a particle size of less than 200 μm; (7) Testing: Test the prepared sweet potato flour to ensure that the moisture content is below 15% to ensure that the composition and various indicators of the sweet potato flour meet the national standards.
[0005] (8) Sterilization: Place the sieved powder in an oven at 60°C for 2 hours, and then sterilize it by ultraviolet irradiation for 30 minutes; (9) Packing and shipment: The processed sweet potato flour is packed in bags and shipped out.
[0006] The invention has abundant raw materials, and the preparation method is easy to operate, and can be effectively used for sweet potato processing. Compared with sweet potatoes, the obtained product has unchanged effective ingredients, and the prepared sweet potato powder is easier to store and carry, thus saving storage costs, improving the economic and edible value of sweet potatoes, and having significant economic and social benefits. DETAILED DESCRIPTION
[0007] The specific conditions of the present invention are described in detail below in conjunction with the embodiments.
[0008] The present invention is specifically implemented by the following examples: Example
[0009] A sweet potato processing method of the present invention is: (1) Sorting: Inspect the sweet potatoes and select those that are intact and not rotten or spoiled for cleaning; (2) Cleaning: Soak the sweet potatoes in clean water to remove dirt and impurities on the surface, and then send them to the peeling workshop; (3) Peeling: Remove the skin of the washed sweet potatoes and wait for the next step of crushing; (4) Crushing: Crushing the peeled sweet potatoes into particles with a diameter of 6 mm, and then sending them to a drying room for dehydration or drying them in the sun for dehydration; (5) Dehydration: Dehydrate the crushed sweet potato particles. The temperature in the drying chamber is first controlled at 30°C, and then gradually increased to 50°C. The moisture content of the dried sweet potato particles is less than 15%; (6) Flour making: Grind the dehydrated sweet potato particles into powder using a grinder, pass through a 70-mesh sieve, and the particle size is less than 200 μm; (7) Testing: Test the sweet potato flour to ensure that the moisture content is below 15% to ensure that the ingredients and various indicators of the sweet potato flour meet the national standards. The test indicators are as follows: a. Sensory indicators Appearance: Sweet potato flour should be white or red powder with a crystal clear appearance; Color: The color should be uniform, without obvious color difference; Transparency: Sweet potato flour is bright and free of impurities; Texture: Vermicelli made from sweet potato flour should be firm and not easy to break, and have a certain toughness; Taste: Sweet potato flour should have the unique sweet taste of sweet potato; b. Physical and chemical indicators Starch content: The total starch content is one of the most basic and important detection indicators in sweet potato flour. The detection method usually adopts iodine titration method or ethanol precipitation method. The starch content of sweet potato flour should not be less than 75% to be qualified. Moisture content: Moisture content is an important factor affecting the quality stability and storage life of sweet potato flour. Common detection methods include weighing method, drying method, etc. The moisture content of sweet potato flour should be below 15% to be qualified; Viscosity: Viscosity refers to the flow characteristics of sweet potato flour. The higher the viscosity, the lower its fluidity, which will affect the use of sweet potato flour in processing and production. Viscosity detection methods usually use colorimetry or rotational viscometer method. The viscosity of sweet potato flour should be between 10mm and 30mm to be qualified. c. Requirements for packaging The label of sweet potato flour should comply with the provisions of national food safety standards such as GB 7718 and GB 28050, including product name, ingredient list, production date, shelf life, net content, producer or distributor information, etc. Packaging materials should comply with the requirements of national food safety standards such as GB 4806.7 to ensure that they will not cause contamination to the sweet potato flour; (8) Sterilization: Place the sieved powder in an oven and dry it at 60 degrees Celsius for 2 hours for sterilization, or sterilize it by ultraviolet irradiation for 30 minutes; (9) Packing and shipment: The processed sweet potato flour is bagged and sent to the product workshop to wait for shipment, thus completing the processing of the sweet potatoes. Example
[0010] The present invention provides a sweet potato processing method, wherein the step (2) is: washing the sweet potato with clean water ultrasonically for 10 minutes, and then peeling the sweet potato; The step (5) is: drying the crushed sweet potato particles on a drying net on a clean site or directly on the site, and drying them naturally or in the sun until the moisture content is below 15%; The step (7) is: analyzing the moisture content of the sample to be below 15%, and the index content of the nutrient components is not much different from the original index content of normal untreated sweet potatoes.
[0011] It should be pointed out that the above is only a preferred embodiment of the present invention and does not limit the present invention in any form. Any technician familiar with the profession can make changes or modify the technical contents disclosed above into equivalent embodiments with equivalent changes without departing from the scope of the technical solution of the present invention, which all fall within the protection scope of the present invention.
[0012] The invention has abundant raw materials, and the preparation method is easy to operate. It is effectively used for preparing sweet potatoes, has good product quality, can maintain the quality and effective ingredients of sweet potatoes, and is convenient to store and eat. According to field testing, the shelf life can reach more than 1.5 years, which is 1-2 times longer than that of unprocessed sweet potatoes. The beneficial technical effects are as follows: 1. Compared with fresh sweet potatoes, sweet potatoes are easier to store and less likely to deteriorate. They can preserve their flavor and nutrition for a long time. When using, sweet potatoes are easier to measure and control the amount.
[0013] 2. By processing into powder, the active ingredients in sweet potatoes may be more stable and easier to be absorbed and utilized by the human body.
[0014] 3. Sweet potatoes are easy to absorb and digest, and the content of various ingredients is more concentrated, which is more beneficial to people's health. It improves the economic and edible value of sweet potatoes, has significant economic and social benefits, and has broad prospects for promotion and application.
Claims
1. A method for processing sweet potatoes, comprising the following steps: (1) Sorting: Inspect the sweet potatoes and select those that are intact and not rotten or spoiled for cleaning; (2) Cleaning: Wash the sweet potatoes in water to remove the dirt and impurities on the surface, or use clean water ultrasonic cleaning for 5-10 minutes, and then send them to the peeling workshop; (3) Peeling: Remove the skin of the washed sweet potatoes and wait for the next step of crushing; (4) Crushing: Crushing the peeled sweet potatoes into particles with a diameter of 1-10 mm, and then sending them to the drying room for dehydration; (5) Dehydration: Dehydrate the crushed sweet potato particles. The drying temperature is first controlled at 20℃-40℃, and then gradually increased, but not exceeding 50℃. The moisture content of the sweet potato powder after drying is less than 15%; (6) Flour making: The dehydrated sweet potato particles are further ground and crushed, passed through a 70-80 mesh sieve, and are in powder form with a particle size of less than 200 μm; (7) Testing: Test the prepared sweet potato flour to ensure that the moisture content is below 15% to ensure that the composition and various indicators of the sweet potato flour meet the national standards.
2. (8) Sterilization: Place the sieved powder in an oven at 60°C for 2 hours, and then sterilize it by ultraviolet irradiation for 30 minutes; (9) Packing and shipment: The processed sweet potato flour is packed in bags and shipped out.
3. The sweet potato processing method according to claim 1, characterized in that: The method is: (1) Sorting: Inspect the sweet potatoes and select those that are intact and not rotten or spoiled for cleaning; (2) Cleaning: Soak the sweet potatoes in clean water to remove dirt and impurities on the surface, and then send them to the peeling workshop; (3) Peeling: Remove the skin of the washed sweet potatoes and wait for the next step of crushing; (4) Crushing: Crushing the peeled sweet potatoes into particles with a diameter of 6 mm, and then sending them to a drying room for dehydration or drying them in the sun for dehydration; (5) Dehydration: Dehydrate the crushed sweet potato particles. The temperature in the drying chamber is first controlled at 30°C, and then gradually increased to 50°C. The moisture content of the dried sweet potato particles is less than 15%; (6) Flour making: Grind the dehydrated sweet potato particles into powder using a grinder, pass through a 70-mesh sieve, and the particle size is less than 200 μm; (7) Testing: Test the sweet potato flour to ensure that the moisture content is below 15% to ensure that the ingredients and various indicators of the sweet potato flour meet the national standards. The test indicators are as follows: a. Sensory indicators Appearance: Sweet potato flour should be white or red powder with a crystal clear appearance; Color: The color should be uniform, without obvious color difference; Transparency: Sweet potato flour is bright and free of impurities; Texture: Vermicelli made from sweet potato flour should be firm and not easy to break, and have a certain toughness; Taste: Sweet potato flour should have the unique sweet taste of sweet potato; b. Physical and chemical indicators Starch content: The total starch content is one of the most basic and important detection indicators in sweet potato flour. The detection method usually adopts iodine titration method or ethanol precipitation method. The starch content of sweet potato flour should not be less than 75% to be qualified. Moisture content: Moisture content is an important factor affecting the quality stability and storage life of sweet potato flour. Common detection methods include weighing method, drying method, etc. The moisture content of sweet potato flour should be below 15% to be qualified; Viscosity: Viscosity refers to the flow characteristics of sweet potato flour. The higher the viscosity, the lower its fluidity, which will affect the use of sweet potato flour in processing and production. Viscosity detection methods usually use colorimetry or rotational viscometer method. The viscosity of sweet potato flour should be between 10mm and 30mm to be qualified. c. Requirements for packaging The label of sweet potato flour should comply with the provisions of national food safety standards such as GB 7718 and GB 28050, including product name, ingredient list, production date, shelf life, net content, producer or distributor information, etc. Packaging materials should comply with the requirements of national food safety standards such as GB 4806.7 to ensure that they will not cause contamination to the sweet potato flour; (8) Sterilization: Place the sieved powder in an oven and dry it at 60 degrees Celsius for 2 hours for sterilization, or sterilize it by ultraviolet irradiation for 30 minutes; (9) Packing and shipment: The processed sweet potato flour is bagged and sent to the product workshop to wait for shipment, thus completing the processing of the sweet potatoes.
4. The method for processing sweet potatoes according to claim 1, characterized in that: The step (2) is: ultrasonically clean the sweet potatoes with clean water for 10 minutes, and then peel them; The step (5) is: drying the crushed sweet potato particles on a drying net on a clean site or directly on the site, and drying them naturally or in the sun until the moisture content is below 15%; The step (7) is: analyzing the moisture content of the sample to be below 15%, and the index content of the nutrient components is not much different from the original index content of normal untreated sweet potatoes.