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Production process of mashed purple sweet potatoes

A production process and technology of purple potato puree, applied in food preparation, application, food science and other directions, can solve problems such as anthocyanin loss, and achieve the effects of natural taste, reducing loss and increasing monosaccharide content

Inactive Publication Date: 2015-01-28
重庆巴将军实业(集团)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a production process of purple sweet potato puree to solve the problem of serious loss of anthocyanins in the production process of purple sweet potato puree

Method used

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  • Production process of mashed purple sweet potatoes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of purple sweet potato puree production process, comprises the following steps,

[0029] a. Prepare 100 catties of purple sweet potatoes of the variety "Yuzi 263". Put the purple sweet potatoes in a bamboo basket on a shelf and store them in the dark at 10.5°C for seven days.

[0030] b. Wash and peel the purple sweet potato.

[0031] c. Cut the purple sweet potato into slices about 2cm thick.

[0032] d. Pretreatment: Add 0.4 grams of salt grains to the purple potato slices, and stir well.

[0033] e. Color protection treatment: add 0.1 gram of citric acid granules to the purple sweet potato, and let it stand for 5 minutes after stirring to maintain the pH at ph6.5.

[0034] f. Cook at a temperature of 100°C for 15 minutes.

[0035] g. Pound the purple potato chips into purple potato mash.

[0036] h. Put the purple sweet potato puree into the tank, and use the "9118 type easy-to-pull double air-proof can" package, which is a common form of tinplate cylindri...

Embodiment 2

[0040] The difference from Example 1 is that in step a, the storage time at 11° C. in the dark is 7 days.

[0041] The anthocyanin content of the purple sweet potato puree processed by the ordinary process was 0.15%, and the anthocyanin content of the purple sweet potato processed by this process was 0.62%, and the anthocyanin loss rate was 13.8%. At 11°C, the retention effect on anthocyanins is not as good as at 10.5°C.

Embodiment 3

[0043] The difference from Example 1 is that in step a, the storage time at 11.5° C. in the dark is 7 days.

[0044]The anthocyanin content of the purple sweet potato puree processed by the ordinary process was 0.15%, and the anthocyanin content of the purple sweet potato processed by this process was 0.61%, and the anthocyanin loss rate was 15.2%. At 11.5°C, the retention effect of anthocyanins was not as good as at 11°C.

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Abstract

The invention discloses a production process of mashed purple sweet potatoes, which comprises the following steps: keeping picked purple sweet potatoes in a dark and ventilated place for 7 days at a temperature of 10.5-11.5 DEG C; cleaning and peeling the purple sweet potatoes; slicing; adding sodium chloride into purple sweet potato slices according to a weight ratio of purple sweet potato to sodium chloride particle of 100: 0.4; adding citric acid particles in the purple potatoes according to a weight ratio of purple sweet potato to citric acid particle of 100: 0.1, stirring and then standing for 5 min, so that the pH value is kept at 6.5; cooking at a temperature of 100 DEG C for 15 minutes; mashing; canning; and sterilizing for 20 minutes at a temperature of 121 to 122 DEG. According to the production processed provided by the invention, the content of monosaccharide in purple sweet potatoes is increased to promote anthocyanidin to exist in a stable form of anthocyanin; the sodium chloride particles are added to protect color, so that the color of the purple sweet potatoes can be better kept, and the purple sweet potatoes are purple red; meanwhile, most of anthocyanidin in the purple sweet potatoes can be retained, so that the loss of anthocyanidin is reduced.

Description

technical field [0001] The invention belongs to the technical field of food preparation. Background technique [0002] Purple sweet potatoes are rich in protein, starch, pectin, cellulose, amino acids, vitamins and various minerals, as well as selenium and anthocyanins. Purple sweet potato is rich in nutrients and has special health care functions. The protein and amino acids in it are easily digested and absorbed by the human body. The vitamin A rich in it can improve eyesight and the mucosal epithelial cells of the skin. Vitamin C can make collagen protein synthesize normally and prevent the occurrence of scurvy. Anthocyanins are natural and powerful free radical scavengers. [0003] In addition to the nutrients of ordinary sweet potatoes, purple potatoes are also rich in selenium, iron and anthocyanins. It ranks first among the anti-cancer vegetables announced by the Japanese National Vegetable Cancer Research Center. In addition, the purple sweet potato can also be pe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/216A23L19/12
CPCA23L5/41A23L19/10
Inventor 王人庆
Owner 重庆巴将军实业(集团)有限公司
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