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Uniform color-protecting method of recombination mixed purple potato microwave spraying drying product

A technology of microwave spraying and drying products, which is applied in the field of fruit and vegetable food processing, which can solve the problems of particles sticking to each other and unable to spray and dry, so as to avoid mutual sticking, improve color quality and sensory effect

Inactive Publication Date: 2011-05-18
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the material is sprayed directly, the particles to be dried will stick to each other, and the spray drying cannot be carried out well.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Example 1 Microwave spray drying of purple potato / potato recombined crispy particles.

[0015] Fresh purple sweet potatoes are cleaned, peeled, trimmed, cut into slices with a thickness of 10mm, sprayed with citric acid color protection solution with pH ≤ 3, steamed for 15 minutes, and beaten. At this time, the moisture content is 78%. Wash the potatoes, peel them, cut them into sections, trim them, cut them into slices with a thickness of 10 minutes, cook them for 15 minutes, and beat them. The water content is 80%. Next, mix the purple sweet potato and the potato according to the mass ratio of 8:2. Then granulation, powder coating, hot air pre-drying, microwave spray drying, product packaging. The differences among the brightness value L, red degree a value and yellow degree b value of each particle are 0.18%-0.20%. The content of anthocyanin is 0.08mg / g-0.15mg / g.

[0016] Technical parameters: 100 ℃ hot air pre-drying for 15 minutes before feeding. The microwave ...

Embodiment 2

[0017] Example 2 Microwave spray drying of purple potato / sweet potato recombined mixed crispy particles.

[0018] Fresh purple sweet potatoes are cleaned, peeled, trimmed, cut into slices with a thickness of 10mm, sprayed with citric acid color protection solution with pH ≤ 3, steamed for 15 minutes, and beaten. At this time, the moisture content is 78%. Wash, peel, cut into sections, trim the sweet potatoes, cut into slices with a thickness of 10 minutes, cook for 15 minutes, and beat the pulp. At this time, the moisture content is 80%. Next, mix the purple potato and sweet potato according to the mass ratio of 7:3. Then granulation, powder coating, hot air pre-drying, microwave spray drying, product packaging. The differences among the brightness value L, red degree a value and yellow degree b value of each particle are 0.18%-0.20%. The content of anthocyanin is 0.08mg / g-0.20mg / g.

[0019] Technical parameters: 100 ℃ hot air pre-drying for 15 minutes before feeding. The ...

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Abstract

The invention discloses a uniform color-protecting method of a recombination mixed purple potato microwave spraying drying product, belonging to the technical field of fruit and vegetable food processing. When purple potato leisure foods are produced by using purple potatoes as main raw materials, the special purple color of the purple potatoes is protected. The uniform color-protecting method comprises the steps of: cleaning the purple potatoes and other potatoes, peeling, trimming, chipping, spraying color-protecting liquid, steaming and curing, pulping, mixing pulps according to the proportion of the purple potatoes to the other potatoes of 8:2-4:6, forming, pelleting, secondarily protecting color, pre-drying with hot air, spraying and drying with microwaves, and packaging; and controlling the water content of the final product to be not higher than 6 percent. The product has flavors and nutrients of the purple potatoes and the other potatoes and has the special color of the purple potatoes. The drying time can be effectively shortened, and the uniformity of drying materials with microwaves is increased. The product has advantages on the aspects of color protection, nutrient maintaining, organoleptic quality and the like compared with the traditional processing mode.

Description

technical field [0001] The invention relates to a process for protecting the inherent purple color of purple potatoes when using purple potatoes as the main raw material and other potatoes (such as potatoes, sweet potatoes, etc.) The field of food processing technology. Background technique [0002] Purple sweet potato, that is, purple heart sweet potato, also known as black potato. It is named for its purple or dark purple skin and flesh. The shape of the potato pieces is spindle-shaped, the color of the potato skin is bright purple-black, and there is purple slurry after the potato pieces are cut. Purple sweet potato is rich in selenium (about 0.02mg / kg) and proanthocyanidins (about 0.10g / 100g), which can inhibit cancer genes, prevent modern diseases such as hypertension, and have health care functions. In addition, the important active substance methyl anthocyanin of purple sweet potato has anti-oxidation activity, scavenging free radicals in the body, anti-mutation an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/272A23L1/217A23L5/41A23L19/18
Inventor 张慜刘鹏
Owner JIANGNAN UNIV
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