CN101791098A - Method for preparing purple sweet potato powder by enzymolysis technology - Google Patents
Method for preparing purple sweet potato powder by enzymolysis technology Download PDFInfo
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- CN101791098A CN101791098A CN201010133282A CN201010133282A CN101791098A CN 101791098 A CN101791098 A CN 101791098A CN 201010133282 A CN201010133282 A CN 201010133282A CN 201010133282 A CN201010133282 A CN 201010133282A CN 101791098 A CN101791098 A CN 101791098A
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Abstract
The invention discloses a method for preparing purple sweet potato spray-dried powder, belonging to the technical field of intensive processing and production of agricultural products. The method comprises the following steps: selecting fresh purple sweet potatoes with no serious damage caused by plant diseases and insect pests; cleaning the purple sweet potatoes with water; peeling off and slicing the purple sweet potatoes with thickness of 2-4mm; carrying out hot iron with steam for 2-3min; beating the purple sweet potato slices with water by mass ratio of 12:88 and transmitting the mixture to a colloid mill for colloid milling twice; regulating the pH value of the purple sweet potato serosity to be 6.0-6.5; adding intermediate temperature alpha-amylase or heat-resistant alpha-amylase which accounts for 0.05-0.5% of the weight of the fresh sweet potatoes; stirring, preserving the temperature for 60-80min and carrying out enzyme denaturalixation; regulating the pH value of the purple sweet potato serosity after enzymolysis to be the initial value; and carrying out spray-drying with air inlet temperature of 120-180 DEG C and air outlet temperature of 50-90 DEG C. In the invention, starch in the purple sweet potatoes is decomposed into glucose maltose and other reducing sugars, thereby helping spray-drying competition, improving product mouthfeel and widening product application range.
Description
Technical field
The invention belongs to agricultural product intensive processing and production technical field thereof.Be specifically related to the purple sweet potato of a kind of amylase enzymolysis and prepare the method for spray powder.
Background technology
Purple sweet potato is the special kinds in the sweet potato, and its epidermis and inside all are aubergine, and introduce China from Japan the eighties in 20th century.Purple sweet potato contains abundant multiple nutritional components such as anthocyan pigment, polysaccharide, vegetable protein, vitamin and mineral matter.Studies show that the anthocyanidin of purple sweet potato not only has anti-oxidant and suppresses the effect of tumour, can also liver function protecting, reduce the transaminase in the serum, angiocardiopathies such as hypertension also there is the excellent prevention effect; In addition, the mucus protein that contains of purple sweet potato also has certain anti-cancer and kill cancer action.Therefore, purple sweet potato have be of high nutritive value, characteristics that health care is strong.
At present, the processing of the sweet potato of China is in the preliminary working stage mostly, and the intensive processing product is less.Since new light violet sweet potato not storage endurance, be inconvenient to transport, limited its circulation and edible phase.New light violet sweet potato is processed into powder not only can addresses the above problem, can also expand it in the Application in Food scope, join (the assisting) that become numerous food expects that the potential market prospect is very wide.
Be rich in the characteristics of multiple bioactivator in view of purple sweet potato, adopting the effective dry technology is the key of preparation purple sweet potato powder.At present, in existing powdered food drying process, the cylinder drying technology easily causes the loss of functional component, and easily lumps in the dry run, pulverizes difficulty, thereby influences the efficient of product rehydration and production; Vacuum freeze drying helps the reservation of bioactivator, but the cost height, efficient is low and serialization production has difficulties, and is unfavorable for industrialization promotion; And but the spray-drying rapid evaporation is exposed to the little droplet moisture in the hot environment, because characteristics such as its good quality control and serialization production are widely used for producing powder product.The main constituent of purple sweet potato is a starch, and water absorption rate height during starch gelatinization, viscosity are big, are unfavorable for drying process with atomizing.Adopt zymolysis technique to handle starch, can reduce high polymerization degree molecule number, reduce the viscosity of purple sweet potato slurries, help spraying drying powder-forming, improve processing characteristics such as product oil absorption, emulsibility, viscosity and dissolubility simultaneously.Therefore, the present invention adopts high temperature resistant AMS that the starch in the purple sweet potato slurries is carried out enzymolysis, generates reduced sugars such as glucose, maltose, maltotriose, dextrin, and the viscosity of purple sweet potato slurries is reduced, and optimizes the spray-drying condition then and prepares purple sweet potato powder.The present invention is the zymolysis technique preparation purple sweet potato powder that combines with spray-drying, for the deep processing of purple sweet potato provides effective way.
Summary of the invention
Purpose of the present invention is intended to overcome above-mentioned deficiency of the prior art, and the preparation method of the purple sweet potato powder that the nutritional labeling loss less in a kind of purple sweet potato, production technology is simple, practical, processing characteristics is good is provided.
Content of the present invention is: a kind of preparation method of purple sweet potato powder may further comprise the steps:
(1) raw material is selected: select fresh, do not have disease and pest and do not have the purple sweet potato of major injury;
(2) clean: the purple sweet potato water of raw material is cleaned automatically or manually cleans up by machinery;
(3) peeling: adopt artificial peeling or dipping by lye peeling;
(4) section: adopt automatic clinical microtome that purple sweet potato is cut into the thin slice that thickness is 2～4mm;
(5) blanching: purple sweet potato thin slice is adopted 0.12～0.20MPa steam blanching, 2～3min;
(6) making beating, glue mill: is that 10～20: 80～90 ratio adds the water making beating with the purple sweet potato thin slice after the blanching according to mass ratio, is delivered in the colloid mill glue mill then 2～3 times;
(7) enzymolysis: the purple sweet potato slurries behind the glue mill are regulated pH value 6.0～6.5, according to warm AMS or high temperature resistant AMS in the ratio adding of fresh sweet potato weight 0.05～0.5%, stir, 50～95 ℃ of insulation 60～80min, 105 ℃ of insulation 5min enzyme that goes out is lived then;
(8) drying: the purple sweet potato slurries behind the enzymolysis are regulated the pH value to initial value 6.3, spray-drying then, technological parameter is 120～180 ℃ of EATs, 50～90 ℃ of leaving air temps;
(9) packing: collect gained purple powder, pack and promptly get purple sweet potato powder.
The purple sweet potato powder that said method makes, products obtained therefrom have distinctive color of purple sweet potato and strong fragrance, can be used as raw material or auxiliary material and prepare noodles, thick soup, pudding, congee and bakery product etc., meet the needs of modern to food nutrition.
Compared with prior art, the present invention has following characteristics and advantage:
(1) method of the present invention, raw material are purple sweet potato, because it contains multiple nutritional components such as abundant anthocyanidin, polysaccharide, protein, vitamin and mineral matter, products obtained therefrom has certain health-care efficacy;
(2) method of the present invention at the special nature of purple sweet potato anthocyanidin, adopts the polyphenol oxidase of steam blanching inhibition in short-term enzyme activity, effectively reduces the loss of anthocyanidin;
(3) the present invention is directed to that sweet potato flour on the market is poorly soluble, the shortcoming of easy conglomeration, adopt zymolysis technique that the amylorrhexis in the purple sweet potato is become glucose, maltose, maltotriose, dextrin etc., not only help road, back drying process with atomizing, and also play an important role at aspects such as improving product mouthfeel and expansion product range of application;
(4) method of the present invention adopts high temperature resistant AMS that the starch in the purple sweet potato is carried out enzymolysis, can adapt to steam steam ejection liquefaction technology, reaches the requirement of gelatinization, liquefying starch, is fit to suitability for industrialized production;
(5) technological process of the present invention is simple, easy operating.Spray-drying is compared freeze drying and is greatly reduced production cost, can keep nutritional labeling and the flavor substance of purple sweet potato again to greatest extent simultaneously, has improved edible function and nutritive value, is a kind of good green natural health product.The purple sweet potato powder water activity of this technology preparation is low, has long shelf-life, practical characteristics.
The specific embodiment
The following examples of the present invention are only as the further specifying of content of the present invention, can not be as scope perhaps in the qualification of the present invention.The invention will be further described below by embodiment.
Two kinds of amylase that use among the present invention, middle temperature AMS: letter enzyme preparation Co., Ltd of Wuxi Novi provides, and the actual measurement enzyme activity is 2000U/mL, and the optimum operative temperature is 60～70 ℃, and action pH value scope 5.5～6.5, optimum pH are 6.0.
High temperature resistant AMS: letter enzyme preparation Co., Ltd of Wuxi Novi provides, and the actual measurement enzyme activity is 2 * 10
4U/mL, the optimum operative temperature is 80～95 ℃, action pH value scope 5.5～7.0, optimum pH are 6.0.
Embodiment one
Step 1: adopt purple sweet potato fresh, that do not have disease and pest and do not have a major injury artificial or mechanical system cleans up, remove lignified tissue part and pachydermia on the purple sweet potato with stainless steel knife, adopt automatic clinical microtome to be cut into the even thin slice that thickness is 3mm the purple sweet potato after the peeling;
Step 2: the purple sweet potato thin slice that will cut adopts pipeline to deliver into steaming plant, blanching 3min;
Step 3: the purple sweet potato thin slice after the blanching is cooled off rapidly, is to add the water making beating at 12: 88 according to mass ratio, makes the slurries of mass fraction 12%.And then slurries are delivered in the colloid mill glue mill twice, and adopt the cooling water circulation;
Step 4: with purple sweet potato slurries adjust pH is 6.0, and according to warm AMS in the ratio adding of fresh sweet potato weight 0.5%, enzymolysis 60min under 65 ℃ of conditions is warmed up to 105 ℃ then, keeps 5min, and the enzyme that goes out is lived;
Step 5: regulate purple sweet potato enzymolysis liquid pH to 6.3, spray-drying, it is 180 ℃ that spray trepang number is selected EAT, and outlet temperature is about 85 ℃, and obtaining product is the purple powder.So promptly make purple sweet potato powder with health care.
Embodiment two
Step 1: adopt purple sweet potato fresh, that do not have disease and pest and do not have a major injury artificial or mechanical system cleans up, remove lignified tissue part and pachydermia on the purple sweet potato with stainless steel knife, adopt automatic clinical microtome to be cut into the even thin slice that thickness is 2.5mm the purple sweet potato after the peeling;
Step 2: the purple sweet potato thin slice that will cut adopts pipeline to deliver into steaming plant, blanching 2min;
Step 3: the purple sweet potato thin slice after the blanching is cooled off rapidly, add the water making beating, make the slurries of mass fraction 15% according to certain ratio.And then slurries are delivered in the colloid mill glue mill 2 times, and adopt the cooling water circulation;
Step 4: with purple sweet potato slurries adjust pH is 6.5, and preheating 5min adds high temperature resistant AMS according to the ratio of fresh sweet potato weight 0.05%, and enzymolysis 80min under 85 ℃ of conditions is warmed up to 105 ℃ then, keeps 5min, and the enzyme that goes out is lived;
Step 5: regulate purple sweet potato enzymolysis liquid pH to 6.3, spray-drying, it is 130 ℃ that spray trepang number is selected EAT, and outlet temperature is about 65 ℃, and obtaining product is the purple powder.So promptly make purple sweet potato powder with health care.
Embodiment three
Step 1: adopt purple sweet potato fresh, that do not have disease and pest and do not have a major injury artificial or mechanical system cleans up, remove lignified tissue part and pachydermia on the purple sweet potato with stainless steel knife, adopt automatic clinical microtome to be cut into the even thin slice that thickness is 3mm the purple sweet potato after the peeling;
Step 2: the purple sweet potato thin slice that will cut adopts pipeline to deliver into steaming plant, and blanching 3min protects look;
Step 3: the purple sweet potato thin slice after the blanching is cooled off rapidly, add the water making beating, make the slurries of mass fraction 20% according to certain ratio.And then slurries are delivered in the colloid mill glue mill 3 times, and adopt the cooling water circulation;
Step 4: with purple sweet potato slurries adjust pH is 6.2, and preheating 5min adds high temperature resistant AMS according to the ratio of fresh sweet potato weight 0.5%, and enzymolysis 60min under 90 ℃ of conditions is warmed up to 105 ℃ then, keeps 5min, and the enzyme that goes out is lived;
Step 5: regulate purple sweet potato enzymolysis liquid pH to 6.3, spray-drying.It is 150 ℃ that spray trepang number is selected EAT, and outlet temperature is about 70 ℃, and obtaining product is the purple powder.So promptly make purple sweet potato powder with health care.
Through test, products obtained therefrom all has distinctive color of purple sweet potato and strong fragrance in the various embodiments described above, elasticity and balanced rehydration are preferably arranged, and the nutritional labeling and the flavour that have kept purple sweet potato have to greatest extent been avoided the loss that causes in the new light violet sweet potato storage and the inconvenience of transportation.And the products obtained therefrom water activity is low, has effectively prolonged the edible phase of purple sweet potato, has very strong practicality.
Being preferred embodiment of the present invention only in sum, is not to be used for limiting practical range of the present invention.Be that all equivalences of doing according to the content of the present patent application claim change and modification, all should be technology category of the present invention.
Claims (3)
1. the method for a preparing purple sweet potato powder by enzymolysis technology is characterized in that may further comprise the steps:
(1) raw material is selected: select fresh, do not have disease and pest and do not have the purple sweet potato of major injury;
(2) clean: the purple sweet potato water of raw material is cleaned automatically or manually cleans up by machinery;
(3) peeling: adopt artificial peeling or dipping by lye peeling;
(4) section: adopt automatic clinical microtome that purple sweet potato is cut into the thin slice that thickness is 2～4mm;
(5) blanching: purple sweet potato thin slice is adopted 0.12～0.20MPa steam blanching, 2～3min;
(6) making beating, glue mill: is that 10～20: 80～90 ratio adds the water making beating with the purple sweet potato thin slice after the blanching according to mass ratio, is delivered in the colloid mill glue mill then 2～3 times;
(7) enzymolysis: the purple sweet potato slurries behind the glue mill are regulated pH value 6.0～6.5, according to warm AMS or high temperature resistant AMS in the ratio adding of fresh sweet potato weight 0.05～0.5%, stir, 50～95 ℃ of insulation 60～80min, 105 ℃ of insulation 5min enzyme that goes out is lived then;
(8) drying: the purple sweet potato slurries behind the enzymolysis are regulated the pH value to initial value 6.3, spray-drying then, technological parameter is 120～180 ℃ of EATs, 50～90 ℃ of leaving air temps;
(9) packing: collect gained purple powder, pack and promptly get purple sweet potato powder.
2. the method for a kind of preparing purple sweet potato powder by enzymolysis technology according to claim 1, it is characterized in that wherein said in the enzyme of warm AMS live and be the 2000U/mL enzyme preparation.
3. the method for a kind of preparing purple sweet potato powder by enzymolysis technology according to claim 1, the enzyme work that it is characterized in that wherein said high temperature resistant AMS is 2 * 10
4The U/mL enzyme preparation.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697005A (en) * | 2012-06-14 | 2012-10-03 | 江苏绿茵生物科技有限公司 | Preparation method of purple sweet potato powder |
| CN103005358A (en) * | 2012-12-03 | 2013-04-03 | 百洋水产集团股份有限公司 | Potato seasoning base stock and preparation method thereof |
| CN103005329A (en) * | 2012-12-14 | 2013-04-03 | 余芳 | Rapid freezing process of single-cellularized purple sweet potato mash |
| CN103892026A (en) * | 2014-04-24 | 2014-07-02 | 陕西理工学院 | Health-care lemon and purple sweet potato sugar and preparation method thereof |
| CN104222912A (en) * | 2014-08-28 | 2014-12-24 | 铜仁市万山区瑞丰绿色食品有限公司 | Red jujube dried sweet potatoes and preparation method thereof |
| CN104489655A (en) * | 2014-12-08 | 2015-04-08 | 陶峰 | Processing method of nutrition powder of sweet potatoes and fresh ginger |
| CN105029305A (en) * | 2014-09-20 | 2015-11-11 | 林静 | Processing method of sweet potato nutritional powder |
| CN107319339A (en) * | 2017-08-04 | 2017-11-07 | 安徽红云食品有限公司 | A kind of processing method of sweet potato swelling soya dreg cake |
| CN112369592A (en) * | 2020-11-06 | 2021-02-19 | 山东省食品发酵工业研究设计院 | Cooked sweet potato characteristic flavor agent and preparation method and application thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697005A (en) * | 2012-06-14 | 2012-10-03 | 江苏绿茵生物科技有限公司 | Preparation method of purple sweet potato powder |
| CN103005358A (en) * | 2012-12-03 | 2013-04-03 | 百洋水产集团股份有限公司 | Potato seasoning base stock and preparation method thereof |
| CN103005329A (en) * | 2012-12-14 | 2013-04-03 | 余芳 | Rapid freezing process of single-cellularized purple sweet potato mash |
| CN103892026A (en) * | 2014-04-24 | 2014-07-02 | 陕西理工学院 | Health-care lemon and purple sweet potato sugar and preparation method thereof |
| CN104222912A (en) * | 2014-08-28 | 2014-12-24 | 铜仁市万山区瑞丰绿色食品有限公司 | Red jujube dried sweet potatoes and preparation method thereof |
| CN105029305A (en) * | 2014-09-20 | 2015-11-11 | 林静 | Processing method of sweet potato nutritional powder |
| CN104489655A (en) * | 2014-12-08 | 2015-04-08 | 陶峰 | Processing method of nutrition powder of sweet potatoes and fresh ginger |
| CN107319339A (en) * | 2017-08-04 | 2017-11-07 | 安徽红云食品有限公司 | A kind of processing method of sweet potato swelling soya dreg cake |
| CN112369592A (en) * | 2020-11-06 | 2021-02-19 | 山东省食品发酵工业研究设计院 | Cooked sweet potato characteristic flavor agent and preparation method and application thereof |
| CN112369592B (en) * | 2020-11-06 | 2023-04-11 | 山东省食品发酵工业研究设计院 | Cooked sweet potato characteristic flavor agent and preparation method and application thereof |
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Application publication date: 20100804 |