Anti-browning processing method of whole sweet potato powder

Abstract

The invention relates to an anti-browning processing method of whole sweet potato powder. Sweet potatoes are sequentially subjected to pulse-type ultrasonic synergetic high-oxygen pretreatment, cleaning and peeling, ultra-high-pressure water jet slicing, pre-freezing, microwave-assisted freeze drying, pre-crushing and low-temperature ultra-micro crushing to prepare whole sweet potato powder to bepackaged. The high-oxygen cooperative ultrasonic pretreatment is adopted before the sweet potatoes are cut, a high-pressure water jet cutting technology is adopted during cutting, and the color problem caused by enzymatic browning can be solved without color protection treatment. In addition, microwave-assisted freeze-drying dehydration and low-temperature superfine crushing are adopted, and Maillard browning and nutrient destruction caused by high temperature are avoided by controlling the temperature in the whole process. The particle size of the prepared ultra-micro whole sweet potato powder is smaller than 25 microns, the dispersibility and storage performance are good, the whole powder is easy to dissolve and absorb, and the nutritional quality of raw materials is kept to the maximumextent.

Description

technical field [0001] The invention belongs to the field of food and relates to sweet potatoes, in particular to an anti-browning processing method of sweet potato whole powder. Background technique [0002] According to statistics, more than 15% of fresh potatoes in our country are moldy and rotten due to improper preservation every year, losing edible and processing value, causing a lot of waste of resources, and making whole sweet potato powder is one of the solutions. The whole sweet potato powder can keep the nutrients in the raw materials to the greatest extent, and the ultra-fine powder form can improve the digestion, absorption and bioavailability of nutrients. At present, the products mainly focus on cooked sweet potato powder. After high-temperature curing, the starch of cooked whole powder has been gelatinized, protein denatured and bioactive substances such as Vc have been severely damaged. Therefore, it is necessary to develop raw potato powder. There are foll...

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Problems solved by technology

[0003] (1) Browning problem: Enzymatic browning caused by mechanical damage caused by sweet potato slices, non-enzymatic browning caused by high temperature in the traditional drying process, etc., make the appearance of raw whole powder poor

[0004] (2) Large loss of nutrients: the cutting action causes the cells to separate and rupture, and a large amount of juice flows out to cause the leakage of nutrients; the high temperature treatment in the drying and crushing process causes a large loss of nutrients and low activity

[0005] (3) The sugar content of sweet potato is high, and the quality is excellent, easy to stick, and poor in dispersibility during the milling process

[0006] (4) The traditional slicing, drying and crushing method has a long production cycle and poor quality; modern advanced preparation methods such as vacuum drying and freeze drying have high energy consumption and low efficiency

However, this method is hot-air dried for 6-10 hours, and the long-term high temperature will reduce the activity of the nutritional components. In addition, the final sieved potato flour has a large particle size, high sugar content, and poor adhesion and dispersion of the product.

[0011] No matter what method is used to make flour in existing patents, it is necessary to perform color-protecting agent treatment after cleaning the slices, which will remain on the surface of sweet potatoes or penetrate into the cells, which will eventually affect the original flavor of sweet potato flour

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