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Variable temperature and pressure difference puffing and drying method to prepare purple sweet potato cooked full flour

A technology of variable temperature and pressure difference puffing and purple sweet potato, which is applied in the field of food processing to achieve high marketing value, simple and reliable process, and high pigment retention rate

Inactive Publication Date: 2015-11-25
SHAOYANG FUMIN NATURAL PIGMENT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no method for preparing purple sweet potato powder with variable temperature and pressure difference puffing and drying technology.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Select fresh purple sweet potatoes that are free from diseases and insect pests, mechanical damage and rot as raw materials, wash the purple sweet potatoes, remove the surface mud and dust, steam them at 100°C for 15 minutes, peel the steamed purple sweet potatoes manually, and place them in the Stir in the noodle mixer to make a puree. During the stirring process, add 0.6% glyceryl monostearate by weight of the purple sweet potato puree and mix well; then spread the processed purple sweet potato puree on a stainless steel plate with a thickness of 0.5-1.0 cm, put the stainless steel plate in the expansion tank with variable temperature and pressure difference, raise the temperature inside the variable temperature and pressure difference expansion tank to 80°C, and raise the pressure to 0.2 MPa higher than the atmospheric pressure outside the tank. The pressure is instantly reduced to a vacuum state, and the temperature is lowered to 60°C in this vacuum state, and the va...

Embodiment 2

[0017] Select fresh purple sweet potatoes that are free from diseases and insect pests, mechanical damage and rot as raw materials, wash the purple sweet potatoes, remove the surface mud and dust, steam them at 100°C for 18 minutes, peel the steamed purple sweet potatoes manually, and place them in the Stir in the noodle mixer to make a puree. During the stirring process, add 0.5% glyceryl monostearate by weight of the purple sweet potato puree and mix well; then spread the processed purple sweet potato puree on a stainless steel plate with a thickness of 0.5-1.0 cm, put the stainless steel plate in the variable temperature and pressure difference expansion tank, raise the temperature inside the variable temperature and pressure difference expansion tank to 90°C, and raise the pressure to 0.2MPa higher than the atmospheric pressure outside the tank, keep it warm at this temperature and pressure for 5 minutes, and then put the inside of the tank The pressure is instantly reduced...

Embodiment 3

[0019] Select fresh purple sweet potatoes that are free from diseases and insect pests, mechanical damage and rot as raw materials, wash the purple sweet potatoes, remove the surface mud and dust, steam them at 100°C for 20 minutes, peel the steamed purple sweet potatoes manually, and place them in the Stir in the noodle mixer to make a puree. During the stirring process, add 0.7% glyceryl monostearate by weight of the purple sweet potato puree and mix well; then spread the processed purple sweet potato puree on a stainless steel plate with a thickness of 0.5-1.0 cm, put the stainless steel plate in the expansion tank with variable temperature and pressure difference, raise the temperature inside the variable temperature and pressure difference expansion tank to 100°C, and raise the pressure to 0.3 MPa higher than the atmospheric pressure outside the tank, keep it warm at this temperature and pressure for 5 minutes, and then put the inside of the tank The pressure drops to a va...

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Abstract

The present invention discloses a variable temperature and pressure difference puffing and drying method to prepare purple sweet potato cooked full flour. The method comprises the following steps: fresh purple sweet potatoes are washed, the washed purple sweet potatoes are steamed, the steamed purple sweet potatoes are peeled, and the peeled purple sweet potatoes are smashed, an emulsifier is added into the smashed purple sweet potatoes, and the mixture is stirred evenly; then the smashed purple sweet potatoes are spread evenly and the spread smashed purple sweet potatoes are put into a variable temperature and pressure difference puffing tank to conduct variable temperature and pressure difference puffing and drying; and finally the puffed and dried purple sweet potatoes are crushed and the crushed purple sweet potatoes are sieved to obtain purple sweet potato cooked full flour. The puffing and drying method is used to process the purple sweet potato cooked full flour and significantly increases drying rate. The pigment saving rate of the purple sweet potato is high, and at the same time the water and oil absorption rates of the purple sweet potato cooked full flour are greatly improved. The variable temperature and pressure difference puffing and drying method provides a new method for the processing of the purple sweet potato cooked full flour and further expands the range of application ranges of the food industry field.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a processing method for cooked whole purple sweet potato powder, in particular to a method for preparing cooked whole purple sweet potato powder by variable temperature and pressure difference puffing. Background technique [0002] Purple potato [Ipomoeabatatas (L.) Lam.], also known as black potato, belongs to the genus Ipomoea genus of Convolvulaceae. It is a new and unique variety of sweet potato. Because it is rich in anthocyanins, the potato skin is purple-black and the flesh is purple-red. It gets its name from the dark purple color and has high edible, medicinal and health effects. According to the analysis report given by the Japanese Agricultural Products Testing Center, the nutritional content of purple sweet potatoes is higher than that of ordinary sweet potatoes, such as lysine, copper, manganese, potassium, and zinc are 3-8 times higher than ordinary sweet potatoes. It ...

Claims

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Application Information

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IPC IPC(8): A23L1/214A23L3/40A23L19/10
CPCA23L3/40
Inventor 吴卫国刘阳谢跃球谢建国向志成
Owner SHAOYANG FUMIN NATURAL PIGMENT CO LTD
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