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Instant sweet-potato micro-powder and preparation method and use thereof

A technology for dissolving sweet potato and micropowder, applied in application, food preparation, food science and other directions, can solve the problems of high cost of freeze-drying equipment, loss of sweet potato nutrients, decreased nutrition and health care functions, etc. The effect of improving the utilization rate, shortening the drying time and improving the taste

Inactive Publication Date: 2009-04-29
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sweet potatoes are heat-sensitive materials. The first three methods have undergone multi-step heat treatment such as cooking and drying, so that the nutrients in sweet potatoes are lost more, and the nutritional and health functions are reduced.
Although the freeze-drying method undergoes one-step heat treatment, the loss of sweet potato nutrients is less, but the cost of freeze-drying equipment is relatively high, and the energy consumption is relatively large, so it has not been widely used in actual production.
In addition, the above four production processes must first steam the sweet potato and then beat it. Since the starch is fully gelatinized, the viscosity of the slurry is relatively high during and after the beating process, and it is difficult to transport and other operations in the industrial production process.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Select 20Kg of fresh and disease-free Amethyst, weigh after cleaning, add 8L of color-protecting solution containing 0.05% ascorbic acid and 0.2% citric acid for beating, put the slurry into the colloid mill for 2 times, and use 10% sodium bicarbonate solution Adjust the pH of the system to 5.0, stir well, and put it into a drum dryer for gelatinization and drying. The steam pressure is 0.6 MPa, the diameter of the drum is 1 m, the rotation speed is 4 r / min, and the distance between the drums is 0.2 mm. The dried sweet potato flakes are scraped off with a spatula, and then ultrafinely pulverized after cooling to obtain 7.1Kg of soluble sweet potato whole mass micropowder. Sensory evaluation: rose purple; with the unique aroma of sweet potato, no peculiar smell. Brew with warm boiled water and stir evenly, without clots, purple in color, rich in potato flavor, delicate and smooth in taste. Analyzing and measuring according to the national standard method, the moisture c...

Embodiment 2

[0031] Choose the fresh red sweet potato of 25Kg disease and insect pest, wash and weigh after removing mud, add 50L and contain the color protection solution of 0.05% ascorbic acid and carry out beating, the slurry input colloidal mill rubber mill 2 times, with 5% sodium carbonate solution adjustment system pH is 5.8, After stirring evenly, put it into a drum dryer for gelatinization and drying. The steam pressure is 0.5Mpa, the diameter of the drum is 1m, the speed is 4r / min, and the distance between the rollers is 0.4mm. The dried sweet potato flakes are scraped off by a spatula, cooled, and ultrafinely pulverized to obtain 9.0 Kg of instant sweet potato whole quality micropowder. Sensory evaluation: rose purple; with the unique aroma of sweet potato, no peculiar smell. Brew with warm boiled water and stir evenly, without clots, purple in color, rich in potato flavor, delicate and smooth in taste. Analysis and determination according to the national standard method: the mo...

Embodiment 3

[0033] Choose 20Kg of fresh purple A without pests and diseases 0 , weighed after cleaning and removing mud, added 28L color protection solution containing 0.2% ascorbic acid and 0.06% citric acid for beating, the slurry was input into the colloid mill for 2 times, and the pH of the system was adjusted to 6.3 with 7% sodium bicarbonate solution. Add medium-temperature α-amylase at a ratio of 4U / g fresh potatoes, stir evenly, and put it into a drum dryer for gelatinization and drying. The steam pressure is 0.7Mpa, the diameter of the drum is 1m, the speed is 4r / min, and the distance between the rollers is 0.3mm. The dried sweet potato flakes are scraped off with a scraper, cooled and ultrafinely pulverized to obtain 6.9 Kg of instant sweet potato whole quality micropowder. Sensory evaluation: rose purple; with the unique aroma of sweet potato, no peculiar smell. Brew with warm boiled water and stir evenly, without clots, purple in color, rich in potato flavor, delicate and smo...

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PUM

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Abstract

The invention relates to a preparation method of instant, full-sweet-potato micro powder, comprising the steps of cleaning fresh sweet potatoes, adding color protective solution to perform color protection and beating, pumping sweet potato solution in the cylinder drier to dry in pasting, and ultramicro-smashing sweet potato shreds shredded by blades to obtain the product. The method is easy to operate, and suitable for industrial scale production with low cost. The obtained product is featured with good physical behaviour, high nutrition, easy digestion, and good taste, solubility to cold and hot water, and wide use as additive in the field of foods or health-care products.

Description

technical field [0001] The invention relates to the technical field of intensive processing of agricultural products, in particular to an instant whole-quality sweet potato powder and a preparation method and application thereof. Background technique [0002] Sweet potato is one of the crops with great nutritional and health value and a wide range of processing and utilization. It is rich in vitamins, collagen and mucus polysaccharide protein, as well as rich dietary fiber, steroids, and physiological alkaline substances. In recent years, as the nutritional properties of sweet potatoes, which are low in sugar, low in calories, and low in fat, and their anti-cancer and health-care effects, which rank first in the food list, have gradually been recognized by consumers, a "sweet potato craze" has been set off at home and abroad. At present in our country, due to insufficient processing, 50% of sweet potatoes are directly used as feed, 15% are industrially processed, 14% are di...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/2165A23L19/15
Inventor 王琴白卫东王丽娟温其标李伟东成坚
Owner ZHONGKAI UNIV OF AGRI & ENG
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