CN102217744A - Purple potato pulp paste and production process thereof - Google Patents
Purple potato pulp paste and production process thereof Download PDFInfo
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- CN102217744A CN102217744A CN2011100860254A CN201110086025A CN102217744A CN 102217744 A CN102217744 A CN 102217744A CN 2011100860254 A CN2011100860254 A CN 2011100860254A CN 201110086025 A CN201110086025 A CN 201110086025A CN 102217744 A CN102217744 A CN 102217744A
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Abstract
The invention discloses purple potato pulp paste and a production process thereof. The production process mainly comprises the following steps of: material selecting: selecting purple potatoes without worm holes and deterioration; cleaning: soaking and cleaning the purple potatoes in a water tank in order to remove impurities attached to the surfaces; peeling: peeling the purple potatoes to obtain purple potato pulp; grain-sized dicing: cutting the purple potato into uniform grains; enzyme inactivating: adding an enzyme-inactivating agent in the purple potatoes; paste forming: mixing a proper amount of water with starch; blending: adding a stabilizer and a viscosity regulator; gelatinizing: stirring the mixture obtained in the two processes of paste forming and blending, and stabilizing to obtain a pasty blended material; pulp adding: adding the grainy pulp obtained in the processes from material selecting to enzyme inactivating into the pasty blended material to obtain pasty jam with suspended pulp grains; sterilizing: placing the pasty jam in an irradiation environment and keeping for a certain period of time; and cooling and packaging: packaging, storing and transporting the cooled jam. The invention relates to the deep processing of the purple potatoes and enriches the edible methods of the purple potatoes, and the purple potato pulp paste can be widely applied to various baked cakes and special snacks.
Description
Technical field
The present invention relates to a kind of is the pulp sauce of primary raw material with purple potato, and the production technology of making this pulp sauce.
Background technology
(formal name used at school: Solanum tuberdsm) be black potato again, potato meat is purple to darkviolet to purple potato.It also is rich in selenium element and anthocyanidin except the nutritional labeling with common Ipomoea batatas.Anthocyanidin has prevention and therapeutic action to more than 100 kinds of diseases, is described as the seventh-largest essential nutrients after water, protein, fat, carbohydrate, vitamin, mineral matter.Anthocyanidin is the disease preventing and treating found of present scientific circles, safeguards the most direct, the most effective, the safest free radical scavenger of human health, and its ability of removing free radical is ascorbic 20 times, 50 times of vitamin E.Purplish red potato will become one of primary raw material of anthocyanidin.Purple potato very sells well on the world, domestic market, and development prospect is boundless.Because it has very high nutritive value and economic worth, more and more extensively planted, therefore greatly developing purple potato deep process technology seems very necessary, also very accords with the demands of the market.
In the present existing product technology, the processing and the selecting for use of similar jam of purple potato mainly contained:
1. common boiling is edible: is common in the eating at home mode, places water to boil or place food steamer to cook, and edible then, also be useful on fresh fruit platter, but have following deficiency:
A, eating method are single, and taste is single;
B, purple potato shop city, common at home market at present lead not highly, are not easy to buy at any time;
C, when being used for fresh fruit platter, need instant boiling, cutting, peeling is during operating cost.
2. potato class pulp sauce: mainly containing in the market with the potato is the jam of primary raw material, and its deficiency is:
A, relatively be the jam of primary raw material with purple potato, its nutritional labeling is abundant inadequately;
B, jam appearance colour are relatively slack, do not have distinct color, and the product appearance attraction is not enough;
Potato in c, the potato jam grinds to form pasty state after extremely being softened by boiling, and mouthfeel is sticky;
Be the jam of primary raw material with purple potato relatively, potato jam does not have the distinctive fragrance of purple potato jam.
Summary of the invention
For solving above-mentioned weak point, it is the jam production technology of primary raw material with purple potato that the present invention proposes a kind of, and it mainly comprises following feature:
A, select materials: select free from insect pests, do not have rotten purple potato;
B, cleaning: purple potato is placed soaking and washing in the tank, to remove the impurity of surface attachment;
C, peeling:, obtain purple potato pulp with purple potato peeling;
D, pelletizing: purple potato is cut into equigranular;
E, take off enzyme: in granular purple potato, add and take off the enzyme agent;
F, open slurry: an amount of water is mixed with starch;
G, batching: add stabilizing agent, viscosity modifier, acid-base modifier;
H, gelatinization: the mixture that f, g two step process are obtained stirs stablely prepares burden to pasty state;
I, adding pulp: in by the pasty state batching that f～h technology is produced, add the granular pulp that obtains by a～e technology, obtain being suspended with the pasty state jam of pulp particle;
J, sterilization: pasty state jam as in irradiation, the heating environment, and is continued for some time;
K, cooling encapsulation: with the jam encapsulation accumulating of cooling.
Described pelletizing is that purple potato is cut into the fritter that the length of side is 5～10mm.
Describedly take off the enzyme agent and mainly comprise citric acid, account for finished product gross weight 0.25%～0.5%.
Described stabilizing agent mainly comprises emulsion stabilizer, accounts for finished product gross weight 0.1%～0.2%.
Described viscosity modifier mainly comprises pectin, accounts for finished product gross weight 0.5%～1%.
Described sterilization mainly comprises jam is placed under the radiation environment, and continues 10～15 minutes.
Described sterilization can also comprise jam is heated to 98～100 ℃ Celsius, and continues 25～30 minutes.
Purple potato pulp sauce according to the production technology of above-mentioned purple potato pulp sauce obtains can also mix the purple potato pulp sauce that obtains by high-temperature sterilization and irradiation sterilization dual mode envelope and irritate.
Described purple potato pulp sauce is characterized in that: mainly comprise and be not limited to following parts by weight:
Purple potato fruit pulp, 20%～60%;
Stabilizing agent, 0.1%～0.2%;
Citric acid, 0.25%～0.5%;
Starch, 8%～10%;
The water of residuals weight umber.
The present invention is compared with the prior art the beneficial effect that is had:
1. the invention belongs to deep processing, enriched the eating method of purple potato, can be widely used in all kinds of cakes of baking and banking up with earth, characteristic snack purple potato;
2. be applicable to long-time transportation and even outlet sale, have the long shelf life cycle, have higher economic value;
3. it is edible to be easy to the average family storage, is stored in more to prolong its fresh-keeping guaranteeing the quality the cycle in the refrigerator;
4. instant, it is instant to open bag (jar), need not special processing;
5. delicate mouthfeel and thickness too not, the purple potato particle of stripping and slicing has more kept the original mouthfeel of purple potato, also meets the fashion trend of existing food products market, has commercial value;
6. when adopting irradiation sterilization,, farthest kept the nutritional labeling of purple potato owing to avoided thermophilic digestion, and the purple potato jam that utilizes this kind method to obtain, purple potato particle mouthfeel wherein is crisp sweet, unique flavor.
7. when adopting high-temperature sterilization, can produce the sweet purple potato pulp sauce that has purple potato particle of mouthfeel again.
The purple potato pulp sauce that high-temperature sterilization and irradiation sterilization dual mode are obtained mixes envelope irritates, and also is a kind of style, the purple potato pulp sauce of mouthfeel uniqueness.
The specific embodiment
The processing of purple potato pulp sauce mainly comprises following processing technology:
A, select materials: select free from insect pests, do not have rotten purple potato;
B, cleaning: purple potato is placed soaking and washing in the tank, to remove the impurity of surface attachment;
C, peeling: with purple potato peeling, obtain purple potato pulp, its pericarp can be used to process other purposes such as feed;
D, pelletizing: purple potato is cut into uniformly, and the length of side is the granular of 5-10mm;
E, take off enzyme: add citric acid in granular purple potato, the citric acid of interpolation accounts for 0.5% of finished product gross weight, adds citric acid and can prevent oxydasis variable color in the purple potato, and this step can be carried out synchronously with pelletizing, just in pelletizing, adds citric acid;
F, open slurry: an amount of water is mixed with starch;
G, batching: add the citric acid, 0.2% emulsion stabilizer, 1% pectin that account for finished product gross weight 0.5%;
H, gelatinization: the mixture stirring that f, g two step process obtain is stable to the pasty state batching, and viscosity reaches 0.75 pool;
I, adding pulp: in by the pasty state batching that f～h technology is produced, add the granular pulp that obtains by a～e technology, obtain being suspended with the pasty state jam of pulp particle;
J, irradiation sterilization: pasty state jam is placed under the radiation environment, and continue 15 minutes;
Can also comprise jam is heated to 100, and continue 25 minutes, be used for sterilization, and this method can obtain the sweet purple potato pulp sauce of mouthfeel.Also the purple potato pulp sauce that obtains by high-temperature sterilization and irradiation sterilization dual mode can be mixed envelope irritates.
K, cooling encapsulation: with the jam encapsulation accumulating of cooling.
According to the purple potato pulp sauce that the production technology of above-mentioned purple potato pulp sauce obtains, mainly comprise and be not limited to following parts by weight:
Purple potato fruit pulp, 40%;
Stabilizing agent, 0.2%;
Citric acid, 0.5%;
Emulsion stabilizer, 0.2%;
Starch, 8%～10%;
Pectin, 1%;
The water of residuals weight umber.
Claims (9)
1. the production technology of purple potato pulp sauce mainly comprises following feature:
A, select materials: select free from insect pests, do not have rotten purple potato;
B, cleaning: purple potato is placed soaking and washing in the tank, to remove the impurity of surface attachment;
C, peeling:, obtain purple potato pulp with purple potato peeling;
D, pelletizing: purple potato is cut into equigranular;
E, take off enzyme: in granular purple potato, add and take off the enzyme agent;
F, open slurry: an amount of water is mixed with starch;
G, batching: add stabilizing agent, viscosity modifier, acid-base modifier;
H, gelatinization: the mixture that f, g two step process are obtained stirs stablely prepares burden to pasty state;
I, adding pulp: in by the pasty state batching that f～h technology is produced, add the granular pulp that obtains by a～e technology, obtain being suspended with the pasty state jam of pulp particle;
J, sterilization: pasty state jam as in irradiation, the heating environment, and is continued for some time;
K, cooling encapsulation: with the jam encapsulation accumulating of cooling.
2. the production technology of purple potato pulp sauce according to claim 1 is characterized in that: described pelletizing is that purple potato is cut into the fritter that the length of side is 5～10mm.
3. the production technology of purple potato pulp sauce according to claim 1 is characterized in that: describedly take off the enzyme agent and mainly comprise citric acid, account for finished product gross weight 0.25%～0.5%.
4. the production technology of purple potato pulp sauce according to claim 1 is characterized in that: described stabilizing agent mainly comprises emulsion stabilizer, accounts for finished product gross weight 0.1%～0.2%.
5. the production technology of purple potato pulp sauce according to claim 1 is characterized in that: described viscosity modifier mainly comprises pectin, accounts for finished product gross weight 0.5%～1%.
6. the production technology of purple potato pulp sauce according to claim 1 is characterized in that: described sterilization mainly comprises jam is placed under the radiation environment, and continues 10～15 minutes.
7. the production technology of purple potato pulp sauce according to claim 1 is characterized in that: described sterilization can also comprise jam is heated to 98～100 ℃ Celsius, and continue 25～30 minutes.
8. the purple potato pulp sauce that obtains according to the production technology of above-mentioned purple potato pulp sauce can also mix the purple potato pulp sauce that obtains by high-temperature sterilization and irradiation sterilization dual mode envelope and irritate.
9. the purple potato pulp sauce that obtains according to the production technology of above-mentioned purple potato pulp sauce is characterized in that: mainly comprise and be not limited to following parts by weight:
Purple potato fruit pulp, 20%～60%;
Stabilizing agent, 0.1%～0.2%;
Citric acid, 0.25%～0.5%;
Starch, 8%～10%;
The water of residuals weight umber.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2011100860254A CN102217744A (en) | 2010-08-30 | 2011-04-02 | Purple potato pulp paste and production process thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201010269982 | 2010-08-30 | ||
| CN201010269982.6 | 2010-08-30 | ||
| CN2011100860254A CN102217744A (en) | 2010-08-30 | 2011-04-02 | Purple potato pulp paste and production process thereof |
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| CN102217744A true CN102217744A (en) | 2011-10-19 |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599395A (en) * | 2012-03-09 | 2012-07-25 | 杭州秀山美地农业科技有限公司 | Purple potato paste and making method thereof |
| CN104026427A (en) * | 2014-06-25 | 2014-09-10 | 四川光友薯业有限公司 | Processing method of purple sweet potato sauce |
| CN104286610A (en) * | 2014-09-24 | 2015-01-21 | 陈守卫 | Purple sweet potato jam and preparation method thereof |
| CN104366433A (en) * | 2014-10-28 | 2015-02-25 | 五河童师傅食品有限公司 | Purple sweet potato contained beef paste for moistening lung and tonifying spleen and preparation method thereof |
| CN104381766A (en) * | 2014-10-29 | 2015-03-04 | 五河童师傅食品有限公司 | Heat-clearing and stagnant-blood-eliminating fruity purple sweet potato jam and preparation method thereof |
| CN104381765A (en) * | 2014-10-28 | 2015-03-04 | 五河童师傅食品有限公司 | Purple-potato sauce with efficacies of reducing blood pressure and invigorating stomach and method for preparing same |
| CN104431675A (en) * | 2014-11-27 | 2015-03-25 | 河南梦想食品有限公司 | Method for preparing jam at low temperature |
| CN104431668A (en) * | 2014-11-27 | 2015-03-25 | 河南梦想食品有限公司 | Method for preparing high-nutrient jam |
| CN106360632A (en) * | 2016-08-26 | 2017-02-01 | 颍上县凯旋食品有限公司 | Spicy and hot health-caring purple sweet potato sauce |
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| CN1035423A (en) * | 1988-03-03 | 1989-09-13 | 余安邦 | Novel multi-vitamin low-sugar jam, jelly |
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| CN101036499A (en) * | 2007-04-20 | 2007-09-19 | 曹建烈 | Jelly food capable of freezed storage |
| CN101595975A (en) * | 2009-06-26 | 2009-12-09 | 刘晓宁 | Mousse jam and preparation method thereof |
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Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1035423A (en) * | 1988-03-03 | 1989-09-13 | 余安邦 | Novel multi-vitamin low-sugar jam, jelly |
| CN1328782A (en) * | 2000-06-15 | 2002-01-02 | 朱蓓薇 | Herminium food and its preparation method |
| CN1429499A (en) * | 2001-12-31 | 2003-07-16 | 董兰凤 | Fruit and vegetable paste |
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| CN1939149A (en) * | 2005-09-29 | 2007-04-04 | 北京御食园食品有限公司 | Nutritive small sweet potatoes and production thereof |
| CN101036499A (en) * | 2007-04-20 | 2007-09-19 | 曹建烈 | Jelly food capable of freezed storage |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599395A (en) * | 2012-03-09 | 2012-07-25 | 杭州秀山美地农业科技有限公司 | Purple potato paste and making method thereof |
| CN104026427A (en) * | 2014-06-25 | 2014-09-10 | 四川光友薯业有限公司 | Processing method of purple sweet potato sauce |
| CN104286610A (en) * | 2014-09-24 | 2015-01-21 | 陈守卫 | Purple sweet potato jam and preparation method thereof |
| CN104366433A (en) * | 2014-10-28 | 2015-02-25 | 五河童师傅食品有限公司 | Purple sweet potato contained beef paste for moistening lung and tonifying spleen and preparation method thereof |
| CN104381765A (en) * | 2014-10-28 | 2015-03-04 | 五河童师傅食品有限公司 | Purple-potato sauce with efficacies of reducing blood pressure and invigorating stomach and method for preparing same |
| CN104381766A (en) * | 2014-10-29 | 2015-03-04 | 五河童师傅食品有限公司 | Heat-clearing and stagnant-blood-eliminating fruity purple sweet potato jam and preparation method thereof |
| CN104431675A (en) * | 2014-11-27 | 2015-03-25 | 河南梦想食品有限公司 | Method for preparing jam at low temperature |
| CN104431668A (en) * | 2014-11-27 | 2015-03-25 | 河南梦想食品有限公司 | Method for preparing high-nutrient jam |
| CN106360632A (en) * | 2016-08-26 | 2017-02-01 | 颍上县凯旋食品有限公司 | Spicy and hot health-caring purple sweet potato sauce |
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Application publication date: 20111019 |