277 results about "POTATO PULP" patented technology

The invention provides a method for preparing a novel ruminant feed by using beneficial bacteria and plant fiber. The method comprises the following steps of: mixing various fermentation substrate raw materials in a blending mixer, sterilizing, cooling, and inoculating first mixed bacterium liquid for constant-temperature fermentation for 32-48h; and then inoculating second mixed bacterium liquid for secondary fermentation for 48-72h according to the same operation steps; carrying out the low-temperature drying on the fermented materials, and smashing to obtain a finished product, wherein the fermentation substrate comprises 8-11 parts by weight of rice husk bran, 8-11 parts by weight of sunflower husk power, 8-11 parts by weight of corn peel, 8-11 parts by weight of bran, 8-11 parts by weight of distilled spirit vinasse, 8-11 parts by weight of potato pulp, 2-5 parts by weight of apple pomace, 8-11 parts by weight of tomato pomace, 8-11 parts by weight of corn stalk powder, 8-11 parts by weight of corn glycoprotein, 2-5 parts by weight of bean dregs and 1-3 parts by weight of urea, the first mixed bacterium liquid is a mixture of trichoderma koningii and green trichoderma liquid, and the second mixed bacterium liquid is a mixture of feed bacillus and candida utilis bacteria liquid.

The invention relates to a preparation method of a culture medium of edible fungi, which comprises the following steps: airing crop straw and pulverizing the crop straw by a pulverizer, wherein the length of the pulverized straws is 1cm; proportioning fresh potato pulp with the water content of 80% to the pulverized crop straw in dry weight into 3-5:7-5; adding gypsum or calcium carbonate of 2%, a bactericide such as carbendazim powder of 0.1% or thiophanate methyl of 0.1%, and the like; stirring evenly in a stirrer; adding lime water for adjusting the pH of the mixed materials into 6-8; filling the mixed materials treated in the two steps by a mechanical or manual bagging method into polypropylene plastic bags of which the specification is 17cm*35cm*0.045cm and the height of the bag is about 17-23cm; and sterilizing at normal temperature and pressure for 8-12 hours or autoclaving for 2-3 hours. The invention is used for culturing and producing the edible fungi, comprehensively utilizes the potato pulp and the crop straw, solves the problem of handling the potato pulp, and provides the culture medium for producing high-quality edible fungi.

A composition and method for providing a strong dough having a substantial quantity of fresh potatoes. Fresh potatoes are made into a mash and centrifuged to reduce the water content to about 70% by weight. Such potato mash can comprise over 50% by weight of the final dough. This dough can be used to make sheeted or extruded products. Such dough results in improved, more naturally-flavored products compared to products made entirely from dehydrated or partially-dehydrated potato derivatives. The method comprises finely slicing potatoes to form a potato slurry or mash; decanting excess water from the potato slurry; heating the potato slurry to a temperature no greater than about 190 degrees Fahrenheit; cooling the slurry to under 140 degrees Fahrenheit; and imparting a low amount of work input to a mixture of the slurry and other ingredients to form a shapeable dough.

A disclosed preparation method for a colorful potato pulp juice comprises the following steps: 1) cleaning; 2) homogenate preparation; 3) amylase liquidation; 4) squeezing; 5) enzymolysis; 6)ultrafiltration; 7) concentrating; and 8) filling. The preparation method has the beneficial effects that: according to the provided preparation method for the colorful potato pulp juice, the starch of potatoes is liquidated and hydrolyzed by amylase and further hydrolyzed into monosaccharide or polysaccharose by glucoamylase, and thus the preparation method helps to solve the starch precipitation problem when the juice is prepared from potatoes, and product shelf life is prolonged; the product of the invention has no added additives or flavoring agents, and the nutrition and the mouthfeel of potatoes are furthest reserved; the product of the invention is capable of playing the role of cancer prevention and health care by utilizing anthocyanin in colorful potatoes, reducing cardiovascular disease incidence of middle-aged and elderly people and enhancing immunity; and the preparation method is short in flow and simple in technology, and is capable of realizing industrial production.

The invention provides a potato steamed bread. The steamed bread is prepared from the following components in parts by weight: 10-40 parts of potato pulp cornflour, 10-40 parts of potato slag superfine powder, 10-20 parts of potato slag nano powder, 4-12 parts of potato modified starch, 5-12 parts of extruded potato slag powder, 5-13 parts of potato slag microwave processing powder, 0.5-6 parts of potato starch, 0.1-3 parts of food gum, 1-3 parts of protein, 0-1 part of sugar, 0-3 parts of salt, 1-2 parts of yeast and water, wherein the weight ratio of water to other components is (50-70) to 100. The defects existing in common wheat steamed bread are overcome; the potato steamed bread does not contain gluten so as to be suitable for being eaten by people who are allergic to wheat and barley or patients with celiac diseases, is comprehensive in nutritional ingredients, and has a health function.

The invention relates to a preparation method of a bacteriocin-producing Lactobacillus plantarum subsp. Plantarum Zhang-LL active bacterial preparation, and belongs to the field of microbe application. In the preparation method, by using a bacteriocin-producing Lactobacillus plantarum subsp. Plantarum Zhang-LL CGMCC No. 6936 bacterial strain, the active bacterial preparation is prepared through activation, expanding culture, high-density fermentation, centrifugation, freeze-drying protective agent addition, a prefreezing process, a freeze-drying process and other processes. The preparation method comprises the following steps: firstly, rapeseed peptone is selected as a substituting nitrogen source, so that the culture condition of the lactobacillus plantarum is optimized while the cost of a culture medium is reduced; a 5L of full-automatic fermentation tank is used for performing the high-density fermentation, and under the optimized low-cost culture medium and the optimized culture condition, the viable count of fermented liquid can reach above 1010CFU / mL. In the preparation method, potato pulp is used as a matrix of a freeze-drying protective agent, and an optimal combined formula of the freeze-drying protective agent is determined, so that the survival rate of the Lactobacillus plantarum subsp. Plantarum Zhang-LL reaches above 60% and the viable content can reach above 1011CFU / g. The prepared active bacterial preparation is low in raw material price and relatively high in viable content, can provide a good foundation for developing a novel feed additive for poultry, and can provide a significant economic value.

The invention discloses a preparation method of concentrated clear sweet potato juice with high color value. The preparation method has the following beneficial effects: mechanical peeling is omitted in the processing course; the pressability of the sweet potato pulp can be improved and the juice yield can be increased by adding amylase and pulp enzyme when the sweet potatoes are broken; soft water is further added to the sweet potato residues obtained after pressing to carry out secondary pressing to increase the juice yield; during enzymolysis, the amylase, the pulp enzyme and protease are unitedly used, thus achieving better clear juice clarifying effect; after being clarified, the raw juice is adsorbed by macroporous resins to adsorb the pigment, thus increasing the color value of theclear juice, and such substances as polyphenol, pectin, proteins, pesticide residues and the like are further adsorbed and removed, thus avoiding secondary turbidity; and while concentrating the sweet potato juice, essences are backfilled in the concentrated sweet potato juice, thus improving the flavor of the sweet potato juice.

The invention relates to potato resistance increasing powder and potato steamed bun premixing powder with a function of lowering blood sugar and belongs to the technical field of food processing. The potato resistance increasing powder is obtained by crushing potatoes, standing and mixing washed sediment with water, then carrying out microwave, toughening and ageing treatment, and suction-filtering, drying and crushing aged potato pulp to obtain the potato resistance increasing powder. By using the microwave treatment, one part of amylopectin is degraded to form new short amylose so that the content of the amylose is increased. The toughening treatment moderately facilitates the rearrangement of amylose molecules so that the arrangement is relatively ordered; after the starch is aged, double-spiral structure are formed at the tail end regions of the amylose molecules; and the double-spiral structures are close to a spiral aggregating body under the effects of hydrogen bonds and Van der Waals force to form a stable crystal structure, so that the starch is not easy to degrade by enzymes and the content of resisting starch is improved. The potato resistance increasing powder is mixed with plain flour at a specific ratio to obtain the potato steamed bun premixing powder; and steam buns produced by the potato steamed bun premixing powder can be used for effectively controlling blood glucose of patients with diabetic nephropathy.

The invention discloses potato pulp fermented feed and a preparation method thereof and relates to the field of preparation of animal feed from plant materials. The potato pulp fermented feed is prepared by using 75 to 80 percent of potato pulp, 10 to 15 percent of dried date powder and 5 to 15 percent of defatted rice bran as raw and auxiliary materials, adding 0.75 to 1.5 percent of urea, 0.75 to 1.5 percent of ammonium sulfate, 0.5 to 0.7 percent of monopotassium phosphate and 0.4 to 0.6 percent of magnesium sulfate on the basis of the raw and auxiliary materials, mixing to form a fermentation substrate, preparing a combined fermentation strain solution from bacterial liquid of bacillus subtilis, saccharomycopsis fibuligera, aspergillus niger and lactobacillus plantarum, carrying out aerobic fermentation and then carrying out anaerobic fermentation, wherein the weight ratio of the fermentation substrate to the combined fermentation strain solution is 1:(1 to 1.2); a volume ratio of four types of bacterial liquid is (1 to 3):(1 to 3):(1 to 3):(1 to 3). According to the invention, the amount of true proteins in the fermentation substrate can be increased; the amount of crude fibers is reduced; palatability and a digestive utilization rate of the feed are improved; nutritive value of the potato pulp is comprehensively improved; the potato pulp fermented feed has economic and environmental benefits.

The invention discloses a potato dregs fermentation energy fodder which can replace bran and a preparation method thereof. The principal raw material of the fodder is potato dregs which is prepared through zymohydrolysis and mixed culture solid-state fermentation by adding accessories of bran, urea, ammonium sulphate, monosodium orthophosphate and bitter salt; the preparation method comprises: preprocessing of material, zymohydrolysis of pectase and cellulase, expanding propagation of strains of production, preparation of liquid seed, mother culture and leaven, fermentation and parching; the invention has the advantages that: the potato dregs fodder prepared through fermentation by adopting the method has the content of crude protein of more than 18 percent, over sized fibres of less than10 percent and ash content of less than 5 percent, the potato dregs fodder can meet the standard of first level wheat bran according to <GB 10368-89 wheat bran for fodder>, has no solanine or other microelements with toxic effects, is rich in multiple Probiotic bacteria and has good flavor, and can be used as energy fodder for fowl and Livestock instead of bran.

The invention provides a method for accurate extraction of sweet potato starch. The method comprises the following steps: (1) crushing sweet potatoes directly without washing to obtain a sweet potato pulp; (2) diluting the sweet potato pulp with water at a weight ratio of the sweet potato pulp to the water of 1:(3-5), and then filtering to obtain filtrate; (3) adding a mixed solution containing abrasive powder of gypsum, a sweet potato leaf extract and soybean oil into the filtrate with the added amount of 0.1% of the weight of the filtrate, then stirring uniformly, wherein during the preparation of the mixed solution, the weight ratio of the abrasive powder of gypsum to the sweet potato leaf extract to the soybean oil is 10:1:1, the abrasive powder of gypsum is put dissolved in water at first to obtain saturated gypsum water, and then the sweet potato leaf extract and the soybean oil are added and are stirred uniformly to obtain the mixed solution; (4) after stirring uniformly, standing for deposition to ensure that the mud, the sweet potato starch and the water in the filtrate are separated into an upper layer, a middle layer and a lower layer; (5) evacuating the water at the upper layer, and taking out the sweet potato starch; (6) performing sun-drying or oven-drying on the sweet potato starch, and bagging.

The invention discloses a potato peeling device. The potato peeling device comprises a slotting tool, wherein the slotting tool is used for fixing a potato to be peeled; the potato is fixedly inserted on the slotting tool; one end of the slotting tool is connected with a driving mechanism which drives the slotting tool to rotate along the length direction of the slotting tool; a peeling mechanism which is used for peeling the potato is arranged on the periphery of the other end of the slotting tool and comprises a peeling plate; the peeling plate is arranged on the periphery of the slotting tool and is fixed on a base in a floating manner along the direction which is perpendicular to the length direction of the slotting tool; a peeling layer consisting of clean ball wires is arranged on a plate surface of one side, which is close to the slotting tool, of the peeling plate; and the potato fixed on the slotting tool is tensioned relative to the peeling layer, so that the potato is peeled in a scrubbing manner. By using the scheme, the slotting tool rotates, so that the potato rubs with the clean ball wires on the plate surface on the inner side of the peeling plate, the skin of the potato is scrubbed and drops, and the potato is peeled. The peeling efficiency of the potato peeling device is high, loss on potato pulp is low, the production efficiency is improved, and the production cost is reduced.

The invention discloses a preparation method of high-healthcare sweet potato starch. The preparation method comprises the following steps of: washing; grinding; sieving; refining; and dewatering and drying to obtain the sweet potato starch. According to the preparation method, sweet potato pulp is added with various fresh leaf extracting liquid beneficial to human body health, so that the application range of the sweet potato starch in different fields is expanded and the healthcare value is increased.

A composition and method for providing a strong dough having a substantial quantity of fresh potatoes. Fresh potatoes are made into a mash and centrifuged to reduce the water content to about 70% by weight. Such potato mash can comprise over 50% by weight of the final dough. This dough can be used to make sheeted or extruded products. Such dough results in improved, more naturally-flavored products compared to products made entirely from dehydrated or partially-dehydrated potato derivatives. The method comprises finely slicing potatoes to form a potato slurry or mash; decanting excess water from the potato slurry; heating the potato slurry to a temperature no greater than about 190 degrees Fahrenheit; cooling the slurry to under 140 degrees Fahrenheit; and imparting a low amount of work input to a mixture of the slurry and other ingredients to form a shapeable dough.

The invention relates to a sweet potato beverage and preparation method thereof. The beverage comprises the main raw materials of sweet potato juice, white granulated sugar, brown sugar, glycyrrhizic acid and citric acid. The finished product is prepared through the steps of preparing the sweet potato juice, preparing sweet potato pulp and the like. The preparation method of the sweet potato beverage ensures the quality and the color of sweet potatoes, the sweet potato beverage has long preservation time, sweet taste and no any side effect, and the content of flavone is more than 90%.

The invention discloses a making technology for potato noodles. The making technology comprises the following steps that fresh potatoes are selected, cleaned and then peeled, and the potatoes are smashed to be prepared into potato pulp; 100 parts by weight of the potato pulp and 50-80 parts by weight of sweat flour are weighed and mixed for dough kneading; after dough is formed through kneading, standing is performed to make the dough more pliable, the dough is repeatedly pressed for 1-3 times and then cut into the noodles. In the making technology, the whole peeled fresh potatoes are directly pulped, then the appropriate amount of the potato pulp is directly matched with the sweat flour for dough kneading, the wheat flour and the potato pump are fully combined after the dough is stood to make the dough more pliable, therefore, the protein molecules fully absorb water to expand and stretch to achieve the effect of being more pliable and elastic, and finally the noodles is prepared by pressing; accordingly, combination of dry substances in the wheat flour and the potatoes is greatly enhanced, therefore, the cooked noodles are more pliable in mouthfeel, and the pure taste of the fresh potatoes is kept.

The invention relates to a quick-frozen sweet potato meatball and a preparation method thereof. The quick-frozen sweet potato meatball adopts sweet potato pulp of outer layer as main material of the pulp, and the inner layer mixes with main filling, cooked flour, sugar, salt, sesame seeds, green and red edible filament into filling, then the quick-frozen sweet potato meatball is made. The detailed formula and the preparation method are listed on specification. The invention has the advantages of simple preparation, rich taste and being suitable for different people. In addition, the quick-frozen sweet potato meatball of the invention has choice materials; the preparation process is not added with any chemical substances; therefore, the quick-frozen sweet potato meatball of the invention is a green health food, well keeps the medical effect of sweet potato due to the raw materials containing about 80 percent of sweet potato component, has the functions of neutralizing, promoting diuresis, strengthening the spleen, smoothening intestines and reducing fat absorption and has the performances of preventing constipation, hemorrhoids and intestine cancer.

The invention discloses purple potato pulp paste and a production process thereof. The production process mainly comprises the following steps of: material selecting: selecting purple potatoes without worm holes and deterioration; cleaning: soaking and cleaning the purple potatoes in a water tank in order to remove impurities attached to the surfaces; peeling: peeling the purple potatoes to obtain purple potato pulp; grain-sized dicing: cutting the purple potato into uniform grains; enzyme inactivating: adding an enzyme-inactivating agent in the purple potatoes; paste forming: mixing a proper amount of water with starch; blending: adding a stabilizer and a viscosity regulator; gelatinizing: stirring the mixture obtained in the two processes of paste forming and blending, and stabilizing to obtain a pasty blended material; pulp adding: adding the grainy pulp obtained in the processes from material selecting to enzyme inactivating into the pasty blended material to obtain pasty jam with suspended pulp grains; sterilizing: placing the pasty jam in an irradiation environment and keeping for a certain period of time; and cooling and packaging: packaging, storing and transporting the cooled jam. The invention relates to the deep processing of the purple potatoes and enriches the edible methods of the purple potatoes, and the purple potato pulp paste can be widely applied to various baked cakes and special snacks.

The invention relates to potato steamed buns and a processing method thereof. The processing method comprises the steps of mixing potato pulp with flour, yeast and clear water according to a certain proportion so as to prepare a dough, fermenting, and steaming to obtain the potato steamed buns. In the potato steamed buns, the dry potato matter content is 10-35%; the potato pulp is prepared by cleaning fresh raw potatoes, removing the peel of the potatoes, cutting, blanching, cooling, then pulping to prepare primary potato pulp, and diluting, not diluting or concentrating by dehydrating; the mass fraction part ratio of the flour to the yeast to the clear water to the water in the potato pulp is equal to (65 to 90): 1: 5: 60, and the sum of the mass fraction of dry matters in the potato pulp and the mass fraction of the flour is equal to 100; the needed mass fraction of the potato pulp is 160- the mass fraction of the flour. The potato steamed buns provided by the invention have the characteristics of lower production cost, no use of an additive, good quality and the like.

The invention relates to a processing method of purple potato clear juice with a high anthocyanin content. The processing method comprises the following steps: (1), processing raw materials: crushing raw materials, and adding the crushed raw materials with water to form potato pulp; (2), stewing the potato pulp: heating the purple potato pulp to be 70-80 DEG C, and carrying out heat preservation for 30-60 min; (3), carrying out pulp enzymolysis: cooling the pulp to be 50-55 DEG C, and adding amylase and potato pulp enzymes for enzymolysis for 1-2 h; (4), squeezing: after pulp enzymolysis, squeezing the pulp with a squeezer to obtain purple potato raw juice; (5), carrying out raw juice enzymolysis: heating the purple potato raw juice, cooling, and adding pectinase and amylase for enzymolysis for 1-2 h; (6), carrying out ultrafiltration; (7), concentrating. The processing method is characterized in that citric acid is added so as to regulate the pH value to be 3.0 when the raw materials are crushed, so that anthocyanin components in purple potatoes can be effectively protected, and nutritional ingredients in purple potatoes can be retained; the potato pulp is heated to be 70-80 DEG C for low temperature gelatinization, therefore gelatinization is ensured while the loss of anthocyanin is avoided, and through potato pulp enzymolysis and raw juice enzymolysis, starch in purple potatoes is fully converted into sugar, the utilization ratio of the raw materials is increased, and the purple potato concentrated clear juice which is rich in nutrition and stable in quality is further obtained through processing.

The invention discloses a method for processing sweet potato vermicelli, comprising the following steps: 1) placing harvested sweet potatoes indoors for 20-60 days, and then, peeling the sweet potatoes and grinding the sweet potatoes into pulp; 2) adding lotus root starch accounting for 10-20% of the weight of sweet potato pulp, barley flour accounting for 15-25% of the weight of sweet potato pulp and yeast accounting for 2-5% of the weight of sweet potato pulp into the sweet potato pulp, and fully stirring and mixing the ingredients to prepare sweet potato dough; 3) leaking the sweet potato dough into sweet potato vermicelli through a vermicelli leaking device, and heating the sweet potato vermicelli through an electric heater with a temperature of 80-90 DEG C; 4) drying the sweet potato vermicelli; and 5) sterilizing and packaging the sweet potato vermicelli. According to the method disclosed by the invention, the lotus root is added into the sweet potato vermicelli, the protein of the lotus root can not only compensate the defect of lacking protein in the sweet potato vermicelli, and the lotus root is smooth to increase the smoothness of the sweet potato vermicelli so as to ensure better taste.

The invention relates to the foodstuff field, and specifically discloses a crispy potato biscuit comprising the following raw materials by weight parts: 100 parts of flour, 20-50 parts of potato pulp, 0.5-3 parts of raising agent, 15-30 parts of sweetening agent, 20-50 parts of grease, and 20-50 parts of water. The crispy potato biscuit uses the potato pulp to make biscuit, combines sweet mouthfeel of the potato with crispy of the biscuit, and reduces sugar added in the biscuit, thus reducing calories; the potato pulp is added so as to provide mass dietary fibers in the biscuit, so the crispy potato biscuit is good for digestion, can control constipation, and is very suitable for fat people.

The invention discloses pig forage prepared from corn as a main material. The pig forage comprises, by weight, 170-200 parts of corn, 20-30 parts of potato slurry slag, 6-8 parts of eggshell powder, 5-8 parts of fringed pink, 10-14 parts of banana peel, 7-10 parts of river snail powder, 2-3 parts of loquat root, 4-6 parts of rose root, 2-3 parts of garlic, 6-9 parts of silkworm chrysalis powder, 7-10 parts of chrysanthemum tea residues, 5-10 parts of dry thin sheets of bean curd, 4-7 parts of balsam pear root, 2-3 parts of vegetable sponge of luffa, 4-6 parts of Rabdosia amethystoides, 2-4 parts of jasmine flower and 6-8 parts of a nutrition flavoring agent. The pig forage utilizes the raw materials having abundant sources, a low cost, high safety and no toxic or side effect, does not contain antibiotics, realizes removal of viruses in the pig intestinal tract by use of vegetable sponge of luffa and loquat root, improves pig immunity and reduces pig disease incidence.

The invention discloses purple sweet potato and lactic acid bacterium compound beverage and a method for preparing the same. The purple sweet potato and lactic acid bacterium compound beverage is made of purple sweet potatoes, black bean and black garlic which are fermented by the aid of lactic acid bacteria. The particular method includes respectively preparing purple sweet potato pulp, black bean milk and black garlic pulp; mixing the purple sweet potato pulp, the black bean milk and the black garlic pulp with one another; adding fresh milk and lactose into the purple sweet potato pulp, the black bean milk and the black garlic pulp, compounding the fresh milk, the lactose, the purple sweet potato pulp, the black bean milk and the black garlic pulp, homogenizing the fresh milk, the lactose, the purple sweet potato pulp, the black bean milk and the black garlic pulp at the high pressures to obtain mixed liquor, sterilizing the mixed liquor and cooling the mixed liquor; inoculating acclimated lactic acid bacterium strains into the cooled mixed liquor and fermenting the mixed liquor; blending and homogenizing the mixed liquor after fermentation is completed, filling containers with the mixed liquor under sterile conditions and storing the mixed liquor under refrigerated conditions. The purple sweet potato and lactic acid bacterium compound beverage and the method have the advantages that purple sweet potato, black bean and black garlic compounded systems are used as main fermentation substrates, the compound lactic acid bacteria which are acclimated by a four-step process are used as fermenting agents, fermentation is carried out by the aid of specific fermentation base materials, accordingly, the antioxidant purple sweet potato and lactic acid bacterium compound beverage with abundant anthocyanin and effects of improving intestinal flora balance and the like can be prepared and has unique aroma and high nutritional value, processes for preparing the purple sweet potato and lactic acid bacterium compound beverage are simple, and the purple sweet potato and lactic acid bacterium compound beverage and the method are applicable to industrial production.

The invention discloses tea feed for raising chicken immunity and a preparation method thereof. The tea feed for raising chicken immunity comprises tea leaves, Portulaca oleracea, mulberry leaves, honeysuckle, Houttuynia cordata, Prunella vulgaris, corn flour, soybean meal, sweet potato pulp, vinasse, bone meal, silkworm chrysalis powder, earthworms and a feed starter. The preparation method comprises 1) chopping and uniformly mixing raw materials such as fresh tea leaves, Portulaca oleracea and mulberry leaves to obtain mixed forage, 2) uniformly mixing the mixed forage, corn flour and soybean meal, putting the mixture into a fermenting tank and carrying out seal fermentation, 3) uniformly mixing and sterilizing the fermented material, silkworm chrysalis powder and earthworm powder and 4) carrying out vacuum packaging on the feed. The tea feed uses the tea as the raw material of the chicken feed to expand the utilization way of the summer and autumn tea raw materials. The tea and the Portulaca oleracea in the feed can improve the immunity of the chicken and reduce the diseases. The fermented feed has a good taste, is rich in nutrients and can promote the growth of chickens.

The invention discloses a processing method of purple sweet potato sauce. The processing method comprises the following steps: (A) preprocessing, namely washing selected fresh purple sweet potatoes to remove silt from skins of the purple sweet potatoes, peeling, crushing the peeled purple sweet potatoes into purple sweet potato slices; (B) pulping, namely, deactivating and steaming the purple sweet potato slices obtained in the step (A), adding 70-200% of water based on the weight of the purple sweet potatoes, rapidly heating the mixture to 80-95 DEG C, adding the mixture into a pulping machine, and pulping to obtain purple sweet potato pulp; (C) carrying out dosing and homogenizing, namely adding a mixture consisting of a seasoning agent, a stabilizing agent and an acidity regulator into the purple sweet potato pulp obtained in the step (B), carrying out vacuum stirring and blending, and carrying out homogenizing by virtue of a homogenizing machine; and (D) heating and sterilizing the homogenized materials obtained in the step (C), and cooling to obtain the purple sweet potato sauce. Compared with the prior art, the processing method has the advantages that by utilizing a closed processing manner, the mechanical degree is high, a fermentation step is omitted, the production cycle is short, the sauce is nutrient and healthy, and nutrition ingredients such as dietary fiber, pectin and protein in the purple sweet potato are preserved.

The present invention relates to a potato instant powder processing method which is comprised of the main steps of: selecting fresh potatoes without disease, rot and bud, washing away the mud on the surface of the potatoes and removing the potato skins; then cutting the potatoes into small blocks and cooking the potatoes until the potatoes are well done to make the starch fully gelatinized; then adding white sugar in an amount equal to 50% weight of the cooked fresh potatoes to the cooked potatoes and beating the potatoes into pulp using a beater; grinding the mixed pulp twice using a colloid mill and homogenizing the potato pulp with a high pressure homogenizer at a pressure of 30 MPa and a temperature of 45 DEG C; spray-drying the homogenized potatoes with a spray dryer to obtain dry powder; and finally adding accessories such as wheat dextrin.

The invention discloses a carrot and purple sweet potato mixed yogurt. The mixed yogurt comprises carrot and purple sweet potato. A preparation method comprises the following steps: step 1: pulping carrot and water according to the mass ratio of 1:(1-3), adding pectinase, adding vegetable oil and polyglyceryl fatty ester after enzymolysis, allowing the mixture to completely emulsify, performing vacuum suction filtration, and obtaining carrot juice; step 2: pulping purple sweet potato and water according to the mass ratio of 1:(1-3), adding pectinase into the purple sweet potato pulp, performing vacuum suction filtration after enzymolysis, and obtaining purple sweet potato juice; step 3: inoculating sterilized milk containing the carrot juice and the purple sweet potato juice with activated lactic acid bacteria starter, fermenting and acclimatizing into production strain; step 4: adding white granulated sugar into the milk containing the carrot juice and the purple sweet potato; step 5: inoculating the milk with the acclimatized strain, and fermenting to obtain finished products of yogurt. The yogurt has more health care efficacies, and simultaneously makes up the situation that the variety of the mixed yogurt in the market is single.