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Processing technology of high-pigment mashed potatoes and mashed potato microwave heating system

A processing technology, microwave heating technology, applied in microwave heating, lighting and heating equipment, food heat treatment, etc., can solve problems such as loss of nutrients, storage technology limitations, unsafe factors of leisure food, etc., to shorten time-consuming and ensure flavor , the effect of compensating for the dehydration effect

Pending Publication Date: 2020-04-14
ZHEJIANG FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] Among the above methods, fresh food can guarantee all nutrients, but it is limited by storage technology;
[0015] Extracting pigments and processing them into whole powders cannot be eaten directly, and need to be used as raw and auxiliary materials for processing into other foods before eating, and the reprocessing process will also lead to the loss of nutrients;
[0016] The processed leisure food often has unsafe factors and is not suitable for eating in large quantities.

Method used

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  • Processing technology of high-pigment mashed potatoes and mashed potato microwave heating system
  • Processing technology of high-pigment mashed potatoes and mashed potato microwave heating system
  • Processing technology of high-pigment mashed potatoes and mashed potato microwave heating system

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] A processing technology of high-pigment mash potato, comprising the following steps:

[0051] S1 into mud:

[0052] Wash the purple sweet potato and slice it, and steam it for 10 minutes to get cooked slices, collect the steaming water for later use, then use a ribbon mixer to fully mix the cooked slices, and use steaming water to adjust its water content at the same time to 85%, and then processed by a hammer crusher to obtain precooked mud;

[0053] S2 microwave curing:

[0054] The precooked mud is subjected to the following subsection heating:

[0055] The first stage: from room temperature to 60°C, using a tubular heat exchange tube: the temperature of the medium (water) in the tube is 80°C, and the precooked mud is placed outside the tube;

[0056] The second stage: to 90°C, using microwave heating: the pre-cooked mud obtained in the first stage is introduced into the feeding pipe in a microwave environment with a power of 55kw for heating;

[0057] The third ...

Embodiment 2

[0062] A processing technology of high-pigment mash potato, comprising the following steps:

[0063] S1 into mud:

[0064] Wash the purple sweet potato and slice it, and steam it for 15 minutes to get cooked slices, collect steaming water for later use, then use a ribbon mixer to fully mix the cooked slices, and use steaming water to adjust its water content at the same time to 82%, and then processed by a hammer crusher to obtain pre-cooked mud;

[0065] S2 microwave curing:

[0066] The precooked mud is subjected to the following subsection heating:

[0067] The first stage: from room temperature to 65°C, using a tubular heat exchange tube: the temperature of the medium (water) in the tube is 85°C, and the precooked mud is placed outside the tube;

[0068] The second stage: to 95°C, using microwave heating: the pre-cooked mud obtained in the first stage is introduced into the feeding pipe in a microwave environment with a power of 60kw for heating;

[0069] The third sta...

Embodiment 3

[0074] A processing technology of high-pigment mash potato, comprising the following steps:

[0075] S1 into mud:

[0076] Wash the purple sweet potato and slice it, and steam it for 20 minutes to get cooked slices, collect the steaming water for later use, then use a ribbon mixer to fully mix the cooked slices, and use steaming water to adjust its water content at the same time to 80%, and then processed by a hammer crusher to obtain precooked mud;

[0077] S2 microwave curing:

[0078] The precooked mud is subjected to the following subsection heating:

[0079] The first stage: from room temperature to 70°C, using a tubular heat exchange tube: the temperature of the medium (water) in the tube is 90°C, and the precooked mud is placed outside the tube;

[0080] The second stage: to 100°C, using microwave heating: the precooked mud obtained in the first stage is introduced into the feeding pipe in a microwave environment with a power of 65kw for heating;

[0081] The third ...

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Abstract

The invention relates to a processing technology of high-pigment mashed potatoes. The processing technology comprises the steps of S1 mashing: cleaning high-pigment sweet potatoes, slicing and steaming over water for 10 to 20 minutes to obtain cooked slices, fully mixing the cooked slices, and adjusting the water content of the cooked slices to 80 to 85% to obtain pre-cooked mashed potatoes; S2 microwave curing: heating the pre-cooked mashed potatoes to 130 to 150 DEG C in sections, maintaining the temperature for 20 to 40 seconds, and then performing forced cooling to 30 to 40 DEG C by usinga tubular heat exchange tube to obtain mashed potatoes; and S3 packaging: performing aseptic packaging on the mashed potatoes cooled in the S2, and then performing storage in an environment of 0 to 6DEG C. The invention further provides a system for realizing segmented heating, and provides a new processing and eating mode of high-pigment sweet potatoes. The high-pigment sweet potatoes are processed into mashed potatoes, so that nutritional ingredients can be reserved to a greater extent, and the mashed potatoes have better storage performance and better flavor, and meanwhile, other safety risk threats (risks of cancerogens and the like generated by processing such as frying and the like) do not exist.

Description

technical field [0001] The invention relates to the technical field of mashed potato processing technology and heating equipment, in particular to a processing technology of mashed potato with high pigment and a microwave heating system for mashed potato. Background technique [0002] High-pigmented sweet potatoes include red sweet potatoes with high carotene and purple sweet potatoes with high anthocyanins. Among them: [0003] Red sweet potato, the potato meat is red because it is rich in carotene, which has a health-care effect on eyesight, and has health-care functions for the eyes. At the same time, it has a good taste after processing and has high nutritional and health-care values; [0004] Purple heart sweet potato, the potato flesh is purple to deep purple, in addition to the nutritional components of ordinary sweet potatoes, it is also rich in anthocyanins, which has high nutritional and health value; [0005] At present, the edible (processing) methods of high-pi...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L5/10F28D7/16H05B6/80H05B6/64
CPCA23L19/105A23L5/13A23L5/10F28D7/16H05B6/64H05B6/80A23V2002/00A23V2300/24
Inventor 陆国权
Owner ZHEJIANG FORESTRY UNIVERSITY
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