12 results about "POTATO PULP" patented technology

The invention discloses a dCAPS molecular marker for identifying sweet potato pulp color characters and application of the dCAPS molecular marker, and belongs to the technical field of sweet potato breeding. According to the dCAPS molecular marker provided by the invention, on the basis of SNP variation sites, mismatched bases are introduced to form restriction endonuclease restriction enzyme cutting sites, the sweet potato pulp color can be judged by utilizing PCR-restriction enzyme cutting-polyacrylamide gel electrophoretic separation, and then sweet potato varieties with high and low carotenoid contents can be identified according to the sweet potato pulp color. The method has important guiding significance and application value for assisting sweet potato carotenoid content related molecular breeding research.

The invention relates to mousse prepared from purple sweet potato puree and a preparation method of the mousse. The method comprises the following steps: heating purple sweet potato primary pulp to 70 DEG C in a waterproof manner, and then adding pre-dissolved gelatin slices for later use. And then whipping whipping cream to a proper hardness, uniformly mixing the whipping cream with the purple sweet potato primary pulp, then loading the mixture into pastry bags, subpackaging the pastry bags into containers, and refrigerating to finally form the mousse. The purple sweet potato mousse is characterized in that the purple sweet potato puree is used, so that the unique flavor and taste are added to the mousse, and meanwhile, the overall nutritional value of the mousse is also greatly improved. Macromolecular nutrient substances in the purple sweet potato primary pulp are converted into micromolecular forms which are more easily absorbed by a human body under the action of enzyme, so that the absorption efficiency of the human body on nutrients in the mousse is improved. Therefore, the mousse disclosed by the invention is unique in flavor, high in nutritional value and more suitable for being eaten by various consumers, and has wide market application potential.

According to the composite raw material ratio and the processing technology of the sweet potato crisp fritters, the sweet potato starch, the cassava starch and the fresh potato pulp are used as main base materials of the raw materials, konjac glucomannan is added to construct an anti-aging network, and the flavor permeability is improved through microencapsulation of seasonings. The processing technology adopts three-stage gradient dehydration: carrying out initial dehydration with hot air at 80-85 DEG C to gelatinize and shape starch; performing microwave puffing at 120-130 DEG C to form a porous structure; and instant hot air at 160-170 DEG C forms a compact layer on the surface. And finally, carrying out trehalose spraying and tempering treatment to obtain the sweet potato crisp fritters with low grease seepage and high crispness retention rate. The problem that the crispness of traditional potato chips is reduced due to grease migration is solved, meanwhile, uniform distribution of flavor is achieved through a microcapsule slow release technology, and the product has low oil content, high nutrition retention rate and industrial production adaptability and is suitable for the field of healthy leisure food.

The application discloses a kind of protein feed using potato residue solid fermentation and a preparation method thereof.Mainly with potato residue as main raw material, aspergillus niger, Candida tropicalis, Candida lipolytica and Saccharomyces cerevisiae are used as collaborative fermentation strains to carry out aerobic-anaerobic fermentation, and through single factor test and orthogonal test, the production process of solid fermentation bacterial protein feed using potato residue as raw material is studied.The bacterial protein feed process is produced by adopting composite strain solid fermentation, which can significantly increase the crude protein content and true protein content in fermentation product, improve the nutritional value, improve animal growth performance, and increase the shelf life and stability of protein feed, and also provides a new mode for non-grain type feed resources, especially potato residue waste resource utilization, effectively alleviates the plight of conventional feed resource shortage.

The invention relates to the technical field of fruit wine brewing, in particular to a method for preparing low-sugar purple sweet potato light wine through multi-strain synergistic primary fermentation, which comprises the following steps: by taking 100% purple sweet potato pulp as a unique fermentation substrate, inoculating a composite strain composed of fruit wine yeast and lactic acid bacteria according to a proper proportion, and fermenting at normal temperature for 7-10 days; and after fermentation, blending the filtrate with xylitol to obtain the low-sugar purple sweet potato light wine with the alcoholic strength of 4-7% vol. Compared with an existing two-stage fermentation technology which contains rice wine and red yeast rice and needs to be inverted, grain auxiliary materials and a post-fermentation procedure are omitted, the fermentation period is shortened by 70%-90%, the sugar source is reduced by 40%, and anthocyanin is enriched; the finished product is clear in color, outstanding in sweet potato fragrance and balanced in sourness and sweetness, and meets the requirements of young consumer groups for low sugar, low alcohol and natural fermentation.

The invention discloses a preparation method of a sweet potato and milk composite milk beverage, and belongs to the technical field of food processing. Sweet potatoes and UHT cow milk are used as raw materials, alpha-amylase, sodium citrate, carboxymethyl cellulose (CMC) and xanthan gum are added, and processing technologies of blending, enzymolysis, homogenization, sterilization, cooling and the like are performed to prepare the sweet potato milk. A single-factor experiment and a response surface optimization experiment are carried out by taking the centrifugal precipitation rate and sensory score of the sweet potato and milk composite dairy beverage as inspection indexes, and the optimal ratio of sweet potato pulp to cow milk and the optimal addition amounts of sodium citrate, carboxymethyl cellulose (CMC) and xanthan gum are determined. The sweet potato and milk composite milk beverage which is simple in process operation, low in cost, unique in taste, mellow in taste, uniform in tissue and good in stability is prepared.

The squeezer comprises a base, a filter ring, an auger and a discharging assembly, the filter ring is fixedly arranged on the base, the auger is rotationally arranged in the filter ring, a feeding port is formed in the side face of the filter ring, the blade edge of the auger is attached to the inner wall of the filter ring, and the discharging assembly is arranged on the base. After crushed potatoes enter the filter ring, pulp is extruded out of the filter ring through conveying and extrusion of the auger, and the discharging assembly is installed at the tail of the filter ring and crushes extruded material residues. According to the squeezer for preparing the potato pulp, by optimizing the structural design of the filter ring and the packing auger, efficient pulp-residue separation is achieved, and the purity and the production efficiency of the potato pulp are improved; the design of the split type filter ring and the detachable auger is adopted, so that the equipment is convenient to clean and maintain, and the maintenance time and cost of the equipment are reduced; and by arranging the discharging assembly driven by the air cylinder, the discharging speed of the material slag can be effectively controlled, blocking is prevented, and the operation stability of the equipment is further improved.

The invention relates to the technical field of fermentation devices, in particular to a preparation method of low-sugar high-acidity potato vinegar. Wherein the aerobic fermentation device comprises a fermentation kettle, the fermentation kettle is used for carrying out aerobic fermentation on the fermented soybean milk liquid subjected to anaerobic fermentation, namely, alcohol in the soybean milk is converted into acetic acid through acetic acid bacteria, and an oxygen dissolving pump for conveying oxygen to the fermentation liquid is arranged in the center of the bottom of the fermentation kettle; a stirring fermentation liquid is arranged at the inner axis of the fermentation kettle; when insoluble impurities reach the edge of the interception plate, the insoluble impurities are driven by vortex generated by rotation of the stirring paddle to rotate along the edge of the interception plate, when the impurities reach the position close to the suction nozzle, suction force generated by the draw-off pump drives the impurities and fermentation liquor to penetrate through the transfer pipe together to enter the pipe body, and the fermentation liquor penetrates through the liquid drainage hole to be recycled into the fermentation liquor main body. And the impurities are blocked by the one-way valve and cannot return to the fermentation liquid main body, so that the impurities penetrate through the slag discharge pipe and are pumped out of the fermentation kettle by the draw-off pump.

The present invention is applicable to the field of potato preparation technology and provides a raw material crushing device and method for producing non-foaming potato vermicelli, including a main body with a built-in coarse crushing chamber and a foam-suppressing grinding chamber; the coarse crushing chamber is provided with a staggered comb hob and a spiral feeder for initially crushing the potato raw materials; the foam-suppressing grinding chamber is a sealed chamber, which is provided with a resonant grinding head for micro-grinding slurry, a negative pressure interface for connecting to a vacuum pump is provided at the top of the chamber, and a slurry state sensor for measuring the electrical properties of the slurry is provided at the outlet; the device also includes a power and transmission system for providing power to each component, and a controller for electrically connecting sensors and actuators to achieve intelligent control. The present invention suppresses the generation of foam at the source of crushing through a combination of physical structure and flexible regulation, and can dynamically adjust operating parameters based on real-time feedback, can adapt to changes in raw materials and seek optimal energy efficiency, thereby significantly improving the quality of potato slurry and the stability of the production process.

The utility model belongs to sweet potato processing technical field, concretely speaking is a kind of new sweet potato powder machine stirring and crushing powder device, including frame, the top of frame is fixedly installed with drum main body, and one end of drum main body is fixed with inlet hopper, the bottom one side of frame is fixed with driving motor, and the output of driving motor is connected with first belt pulley, the outer ring surface of first belt pulley is equipped with inner tooth belt, and the other end inside of inner tooth belt is connected with second belt pulley;The utility model provides a kind of new sweet potato powder machine stirring and crushing powder device, by the driving motor, inner tooth belt, belt pulley, transmission shaft rod and helical propulsion leaf etc. Structure being set, material can be conveniently better subsequent to be smashed and handled, improve the smashing efficiency and effect to sweet potato, compared with the powder machine of multiple processes of processing, overall have higher practicality, improve the speed and quality level of sweet potato pulp processing.

The invention relates to a method of producing high and low molecular weight pectic saccharides that are enriched in HG and RG-I, said method comprising the steps providing potato pulp as pectin-rich substrate, subjecting the pectin-rich substrate to enzymatic treatment, said enzymatic treatment comprising the use of one pectinase having an endo-polygalacturonase (EC 3.2.1.15) activity, subjecting the hydrolyzed pectic polysaccharides to microfiltration using microfiltration membranes having a molecular cut-off of 0.45 and 0.8 µm, recovering the microfiltration retentate, subjecting the microfiltration permeate to nanofiltration using a membrane having a molecular weight cut-off in the range of 150 – 300 Da, recovering the nanofiltration retentate.

The invention discloses composite fruit and vegetable crisp chips and a preparation method thereof. The composite fruit and vegetable crisp chips are prepared from the following raw materials: rhizoma polygonati, dendrobium nobile, flour, pitaya pulp, carrot pulp, sweet potato pulp, table salt, white granulated sugar and butter. The preparation method comprises the following steps: preparing dendrobium nobile stem powder and fruit and vegetable pulp, taking pitaya, carrots, sweet potatoes and rhizoma polygonati which are moderate in maturity and free of scars and damages, cleaning and peeling the raw materials, respectively beating the raw materials and water into pulp according to a proper proportion, and sieving the pulp through a 35-mesh sieve for later use; the preparation method comprises the following steps: uniformly stirring and mixing flour, molten butter, white granulated sugar, salt and dendrobium nobile powder according to the requirements of experimental design, adding the mixture into a noodle press, repeatedly folding and tabletting, pressing the mixture into slices, cutting the slices into small round-sheet blanks, and baking the small round-sheet blanks; according to the invention, the nutrition and delicious taste of the fruit and vegetable crisp chips are retained, the health-care effect is increased, the problems of single added component and low nutritional value of common crisp chips are solved, and the taste is improved.