CN104026427A - Processing method of purple sweet potato sauce - Google Patents
Processing method of purple sweet potato sauce Download PDFInfo
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- CN104026427A CN104026427A CN201410292950.6A CN201410292950A CN104026427A CN 104026427 A CN104026427 A CN 104026427A CN 201410292950 A CN201410292950 A CN 201410292950A CN 104026427 A CN104026427 A CN 104026427A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 39
- 238000003672 processing method Methods 0.000 title claims abstract description 24
- 244000017020 Ipomoea batatas Species 0.000 title abstract 12
- 235000002678 Ipomoea batatas Nutrition 0.000 title abstract 12
- 239000000203 mixture Substances 0.000 claims abstract description 19
- 239000003381 stabilizer Substances 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000010987 pectin Nutrition 0.000 claims abstract description 10
- 239000001814 pectin Substances 0.000 claims abstract description 10
- 229920001277 pectin Polymers 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 235000004976 Solanum vernei Nutrition 0.000 claims description 166
- 241000352057 Solanum vernei Species 0.000 claims description 166
- 239000002002 slurry Substances 0.000 claims description 48
- 244000061456 Solanum tuberosum Species 0.000 claims description 32
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 32
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 239000000796 flavoring agent Substances 0.000 claims description 22
- 235000019634 flavors Nutrition 0.000 claims description 22
- 235000021552 granulated sugar Nutrition 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 16
- 238000009928 pasteurization Methods 0.000 claims description 10
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 8
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 8
- 210000002615 epidermis Anatomy 0.000 claims description 8
- 235000010413 sodium alginate Nutrition 0.000 claims description 8
- 239000000661 sodium alginate Substances 0.000 claims description 8
- 229940005550 sodium alginate Drugs 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 238000005303 weighing Methods 0.000 claims description 8
- 229920001285 xanthan gum Polymers 0.000 claims description 8
- 238000004537 pulping Methods 0.000 abstract description 9
- 238000010438 heat treatment Methods 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000000855 fermentation Methods 0.000 abstract description 2
- 230000004151 fermentation Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000007781 pre-processing Methods 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 description 12
- 238000011049 filling Methods 0.000 description 7
- 239000002932 luster Substances 0.000 description 7
- 238000005520 cutting process Methods 0.000 description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 6
- 230000003116 impacting effect Effects 0.000 description 6
- 239000012535 impurity Substances 0.000 description 6
- 230000001737 promoting effect Effects 0.000 description 6
- 231100000241 scar Toxicity 0.000 description 6
- 238000007789 sealing Methods 0.000 description 6
- 210000003491 skin Anatomy 0.000 description 6
- 239000002893 slag Substances 0.000 description 6
- 238000012859 sterile filling Methods 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 3
- 238000010009 beating Methods 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000013575 mashed potatoes Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a processing method of purple sweet potato sauce. The processing method comprises the following steps: (A) preprocessing, namely washing selected fresh purple sweet potatoes to remove silt from skins of the purple sweet potatoes, peeling, crushing the peeled purple sweet potatoes into purple sweet potato slices; (B) pulping, namely, deactivating and steaming the purple sweet potato slices obtained in the step (A), adding 70-200% of water based on the weight of the purple sweet potatoes, rapidly heating the mixture to 80-95 DEG C, adding the mixture into a pulping machine, and pulping to obtain purple sweet potato pulp; (C) carrying out dosing and homogenizing, namely adding a mixture consisting of a seasoning agent, a stabilizing agent and an acidity regulator into the purple sweet potato pulp obtained in the step (B), carrying out vacuum stirring and blending, and carrying out homogenizing by virtue of a homogenizing machine; and (D) heating and sterilizing the homogenized materials obtained in the step (C), and cooling to obtain the purple sweet potato sauce. Compared with the prior art, the processing method has the advantages that by utilizing a closed processing manner, the mechanical degree is high, a fermentation step is omitted, the production cycle is short, the sauce is nutrient and healthy, and nutrition ingredients such as dietary fiber, pectin and protein in the purple sweet potato are preserved.
Description
Technical field
The present invention relates to food processing field, relate in particular to a kind of processing method of purple potato sauce.
Background technology
In prior art, purple potato is generally used for eats or is processed into mashed potatoes raw as the fillings of cake, mostly is open production, and processing is simple, belongs to elementary processing; Also have purple potato by the purple potato sauce of boiling, making beating, fermenting and producing, but the production cycle is longer.In process, there is (being that anthocyanidin easily loses) easy to change, the easy technical problem such as spoiled, mouthfeel is not good, sauce taste and sauce fragrant deficiency, poor stability, the shelf-life is short, yeast phase is long in purple potato.
Summary of the invention
Object of the present invention is intended to overcome above-mentioned deficiency of the prior art, provides a kind of and looks good, smell good and taste good, the processing method of the purple potato sauce of with short production cycle, long shelf-life.
For solving above-mentioned technical problem, the present invention by the following technical solutions:
A processing method for purple potato sauce, is characterized in that it comprises the following steps:
A, pretreatment
Remove the purple potato that rots, has small holes caused by worms in new light violet potato, then water cleans and removes epidermis silt, then will clean purple potato and deliver in steam peeler and remove the peel, then on dicer, be ground into purple potato fourth, adopt steam peeling, improve effect, save human cost approximately 30%;
B, slurrying
The purple potato fourth that steps A is obtained completes and cooks in green-keeping machine, add again the water with purple potato fourth weighing scale 70%～200%, after being heated to rapidly 80～95 ℃, sending in beater and pull an oar, obtain a kind of purple potato slurry, the main purpose completing is exactly the activity of inhibitory enzyme, is conducive to the color and luster and the making beating that keep beautiful;
C, batching, homogeneous
In the purple potato slurry obtaining toward step B, add the mixture being formed by flavor enhancement, stabilizing agent and acidity regulator, by the use to acidity adjustment, stabilizing agent etc., solve the easily aging unsettled difficult point of life of returning of starch, then use mixer to be uniformly mixed under vacuum, re-use homogenizer and carry out homogeneous, reach purple potato sauce body delicate mouthfeel even;
D, pasteurization
The homogenous mass pasteurization that step C is obtained, cooling, obtain described purple potato sauce;
Further scheme is: in steps A, in steam peeler under the condition of steam pressure 0.5～1.2MPa steam peeling 2～5 minutes;
Further scheme is: the size of described purple potato fourth is 4-10mm;
Further scheme is: in step B, in described green-keeping machine, at 80～100 ℃ of vapor (steam) temperatures, complete 5～15 minutes;
Further scheme is: in step B, described beater is a kind of two pass beater, and the first round-hole mesh aperture of described two pass beater is 0.8～1.5 millimeter, and second round-hole mesh aperture is 0.5～1.0 millimeter, the sauce body delicate mouthfeel of getting like this;
Further scheme is: described flavor enhancement is white granulated sugar and salt, and the amount of described white granulated sugar is to be 0.1%～1.0% in purple potato slurry gross weight 2%～30%, salt;
Further scheme is: described stabilizing agent is pectin, xanthans or sodium alginate, and its amount is in purple potato slurry gross weight 0.1%～0.8%;
Further scheme is: described acidity regulator is citric acid or natrium citricum, and its amount is in purple potato slurry gross weight 0.1%～0.8%;
Further scheme is: in step C, the purple potato slurry of described material and described mixture are uniformly mixed under vacuum 0.06～0.1MPa, under the condition of 40～50 ℃ of pressure 30～40MPa, temperature, carries out homogeneous;
Further scheme is: in step D, the homogenous mass that step C is obtained is heated to 80 ℃-95 ℃ and carries out bus sterilization, can reduce the loss of anthocyanidin.
Compared with prior art, the invention has the beneficial effects as follows:
The present invention makes simply, cost is moderate, with short production cycle, by a series of processing to purple potato, without fermentation, directly produce purple potato sauce, retained the dietary cellulosic in purple potato, pectin, carbohydrate, the nutritions such as protein, improved the mouthfeel of eating purple potato raw, the range of application of purple potato is expanded, not only solve starch in high-content of starch food and easily returned raw difficult point, overcome the weakness of unstable product quality, and in making beating, close material, sterilizing, filling middle employing machine automatization is controlled, reduce direct the contact and secondary pollution in product and the external world, guaranteed product quality, the purple potato sauce of producing is not easy to change, spoiled, delicate mouthfeel, good stability, nutrition is delicious, long shelf-life, it is healthy food desirable in daily life, meet people to its taste requirement in, effectively kept again the beneficiating ingredient in purple potato, there is wide future develop, filled up domestic market blank.
The specific embodiment
In order to understand technical scheme of the present invention better, below by specific embodiment, be described in detail:
Embodiment mono-
The processing method of purple potato sauce is as follows:
A, pretreatment
New light violet potato is checked and accepted in requirement classification by processing specific breed, rejecting is rotted, there are small holes caused by worms, the purple potato that weight is less than 50g/, preferably choose size evenly, epidermis is smooth, without small holes caused by worms, purple potato without rotten scar, then through mouse cage potato washer, wash away purple potato surface silt, and choose the purple potato of not cleaning out and return to previous step matting, to clean purple potato delivers in steam peeler, under the condition of steam pressure 0.5MPa, steam peeling is 5 minutes, again the purple potato after peeling being delivered to potato washer cleans, then be delivered to and select on platform, rejecting has small holes caused by worms, rotten grade can not enter purple potato and the impurity of lower operation, choose the purple potato of not cleaning and return to previous step matting, again the purple potato of removing the peel and clean out is cut into 4mm purple potato fourth of uniform size on dicer,
B, slurrying
The potato fourth cutting is protected immediately to look and sent into green-keeping machine, at 80 ℃ of vapor (steam) temperatures, complete 15 minutes, guarantee that potato fourth is out ripe, color and luster is beautiful, add again the water with purple potato fourth weighing scale 70%, after being heated to rapidly 80 ℃, send into two pass beater, this two pass beater first round-hole mesh aperture is 0.8 millimeter, second round-hole mesh aperture is 0.5 millimeter, material is subject to impacting and pulp of high speed rotary scraper plate in beater, juice centrifugalization is through rotary strainer hole, enter collector to lower one pulping device, the skin slag of not smashing etc. is discharged by dirt-excluding bucket, obtain a kind of purple potato slurry,
C, batching, homogeneous
For promoting the local flavor of product, in the purple potato slurry obtaining, add by flavor enhancement, the mixture that stabilizing agent and acidity regulator form, this flavor enhancement is white granulated sugar and salt, the amount of white granulated sugar is in purple potato slurry gross weight 2%, salt is 0.1%, this stabilizing agent is pectin, xanthans or sodium alginate, its amount is in purple potato slurry gross weight 0.1%, this acidity regulator is citric acid or natrium citricum, its amount is in purple potato slurry gross weight 0.1%, then use mixer that purple potato slurry and this mixture are uniformly mixed under vacuum 0.06MPa, re-use homogenizer at pressure 30MPa, under the condition that temperature is 40 ℃, carry out homogeneous,
D, pasteurization
By ℃ bus sterilization of the heating material to 80 after the homogeneous obtaining, to be cooled following to 50 ℃ after sterile fillings, filling after exhaust sealing immediately, obtain purple potato sauce.
Embodiment bis-
The processing method of purple potato sauce is as follows:
A, pretreatment
New light violet potato is checked and accepted in requirement classification by processing specific breed, rejecting is rotted, there are small holes caused by worms, the purple potato that weight is less than 50g/, preferably choose size evenly, epidermis is smooth, without small holes caused by worms, purple potato without rotten scar, then through mouse cage potato washer, wash away purple potato surface silt, and choose the purple potato of not cleaning out and return to previous step matting, to clean purple potato delivers in steam peeler, under the condition of steam pressure 1.2MPa, steam peeling is 2 minutes, again the purple potato after peeling being delivered to potato washer cleans, then be delivered to and select on platform, rejecting has small holes caused by worms, rotten grade can not enter purple potato and the impurity of lower operation, choose the purple potato of not cleaning and return to previous step matting, again the purple potato of removing the peel and clean out is cut into 10mm purple potato fourth of uniform size on dicer,
B, slurrying
The potato fourth cutting is protected immediately to look and sent into green-keeping machine, at 100 ℃ of vapor (steam) temperatures, complete 5 minutes, guarantee that potato fourth is out ripe, color and luster is beautiful, add again the water with purple potato fourth weighing scale 200%, after being heated to rapidly 95 ℃, send into two pass beater, this two pass beater first round-hole mesh aperture is 1.5 millimeters, second round-hole mesh aperture is 1.0 millimeters, material is subject to impacting and pulp of high speed rotary scraper plate in beater, juice centrifugalization is through rotary strainer hole, enter collector to lower one pulping device, the skin slag of not smashing etc. is discharged by dirt-excluding bucket, obtain a kind of purple potato slurry,
C, batching, homogeneous
For promoting the local flavor of product, in the purple potato slurry obtaining, add by flavor enhancement, the mixture that stabilizing agent and acidity regulator form, this flavor enhancement is white granulated sugar and salt, the amount of white granulated sugar is in purple potato slurry gross weight 30%, salt is 1.0%, this stabilizing agent is pectin, xanthans or sodium alginate, its amount is in purple potato slurry gross weight 0.8%, this acidity regulator is citric acid or natrium citricum, its amount is in purple potato slurry gross weight 0.8%, then use mixer that purple potato slurry and this mixture are uniformly mixed under vacuum 0.1MPa, re-use homogenizer at pressure 40MPa, under the condition of temperature 50 C, carry out homogeneous,
D, pasteurization
By ℃ bus sterilization of the heating material to 95 after the homogeneous obtaining, to be cooled following to 50 ℃ after sterile fillings, filling after exhaust sealing immediately, obtain purple potato sauce.
Embodiment tri-
The processing method of purple potato sauce is as follows:
A, pretreatment
New light violet potato is checked and accepted in requirement classification by processing specific breed, rejecting is rotted, there are small holes caused by worms, the purple potato that weight is less than 50g/, preferably choose size evenly, epidermis is smooth, without small holes caused by worms, purple potato without rotten scar, then through mouse cage potato washer, wash away purple potato surface silt, and choose the purple potato of not cleaning out and return to previous step matting, to clean purple potato delivers in steam peeler, under the condition of steam pressure 0.8MPa, steam peeling is 3 minutes, again the purple potato after peeling being delivered to potato washer cleans, then be delivered to and select on platform, rejecting has small holes caused by worms, rotten grade can not enter purple potato and the impurity of lower operation, choose the purple potato of not cleaning and return to previous step matting, again the purple potato of removing the peel and clean out is cut into 7mm purple potato fourth of uniform size on dicer,
B, slurrying
The potato fourth cutting is protected immediately to look and sent into green-keeping machine, at 90 ℃ of vapor (steam) temperatures, complete 10 minutes, guarantee that potato fourth is out ripe, color and luster is beautiful, add again the water with purple potato fourth weighing scale 170%, after being heated to rapidly 88 ℃, send into two pass beater, this two pass beater first round-hole mesh aperture is 1.1 millimeters, second round-hole mesh aperture is 0.8 millimeter, material is subject to impacting and pulp of high speed rotary scraper plate in beater, juice centrifugalization is through rotary strainer hole, enter collector to lower one pulping device, the skin slag of not smashing etc. is discharged by dirt-excluding bucket, obtain a kind of purple potato slurry,
C, batching, homogeneous
For promoting the local flavor of product, in the purple potato slurry obtaining, add by flavor enhancement, the mixture that stabilizing agent and acidity regulator form, this flavor enhancement is white granulated sugar and salt, the amount of white granulated sugar is in purple potato slurry gross weight 15%, salt is 0.6%, this stabilizing agent is pectin, xanthans or sodium alginate, its amount is in purple potato slurry gross weight 0.5%, this acidity regulator is citric acid or natrium citricum, its amount is in purple potato slurry gross weight 0.5%, then use mixer that purple potato slurry and this mixture are uniformly mixed under vacuum 0.08MPa, re-use homogenizer at pressure 35MPa, under the condition of temperature 45 C, carry out homogeneous,
D, pasteurization
By ℃ bus sterilization of the heating material to 88 after the homogeneous obtaining, to be cooled following to 50 ℃ after sterile fillings, filling after exhaust sealing immediately, obtain purple potato sauce.
Embodiment tetra-
The processing method of purple potato sauce is as follows:
A, pretreatment
New light violet potato is checked and accepted in requirement classification by processing specific breed, rejecting is rotted, there are small holes caused by worms, the purple potato that weight is less than 50g/, preferably choose size evenly, epidermis is smooth, without small holes caused by worms, purple potato without rotten scar, then through mouse cage potato washer, wash away purple potato surface silt, and choose the purple potato of not cleaning out and return to previous step matting, to clean purple potato delivers in steam peeler, under the condition of steam pressure 0.5MPa, steam peeling is 5 minutes, again the purple potato after peeling being delivered to potato washer cleans, then be delivered to and select on platform, rejecting has small holes caused by worms, rotten grade can not enter purple potato and the impurity of lower operation, choose the purple potato of not cleaning and return to previous step matting, again the purple potato of removing the peel and clean out is cut into 7mm purple potato fourth of uniform size on dicer,
B, slurrying
The potato fourth cutting is protected immediately to look and sent into green-keeping machine, at 90 ℃ of vapor (steam) temperatures, complete 10 minutes, guarantee that potato fourth is out ripe, color and luster is beautiful, add again the water with purple potato fourth weighing scale 100%, after being heated to rapidly 95 ℃, send into two pass beater, this two pass beater first round-hole mesh aperture is 1.1 millimeters, second round-hole mesh aperture is 0.7 millimeter, material is subject to impacting and pulp of high speed rotary scraper plate in beater, juice centrifugalization is through rotary strainer hole, enter collector to lower one pulping device, the skin slag of not smashing etc. is discharged by dirt-excluding bucket, obtain a kind of purple potato slurry,
C, batching, homogeneous
For promoting the local flavor of product, in the purple potato slurry obtaining, add by flavor enhancement, the mixture that stabilizing agent and acidity regulator form, this flavor enhancement is white granulated sugar and salt, the amount of white granulated sugar is in purple potato slurry gross weight 10%, salt is 1.0%, this stabilizing agent is pectin, xanthans or sodium alginate, its amount is in purple potato slurry gross weight 0.8%, this acidity regulator is citric acid or natrium citricum, its amount is in purple potato slurry gross weight 0.8%, then use mixer that purple potato slurry and this mixture are uniformly mixed under vacuum 0.06MPa, re-use homogenizer at pressure 40MPa, under the condition of temperature 45 C, carry out homogeneous,
D, pasteurization
By ℃ bus sterilization of the heating material to 95 after the homogeneous obtaining, to be cooled following to 50 ℃ after sterile fillings, filling after exhaust sealing immediately, obtain purple potato sauce.
Embodiment five
The processing method of purple potato sauce is as follows:
A, pretreatment
New light violet potato is checked and accepted in requirement classification by processing specific breed, rejecting is rotted, there are small holes caused by worms, the purple potato that weight is less than 50g/, preferably choose size evenly, epidermis is smooth, without small holes caused by worms, purple potato without rotten scar, then through mouse cage potato washer, wash away purple potato surface silt, and choose the purple potato of not cleaning out and return to previous step matting, to clean purple potato delivers in steam peeler, under the condition of steam pressure 0.7MPa, steam peeling is 4 minutes, again the purple potato after peeling being delivered to potato washer cleans, then be delivered to and select on platform, rejecting has small holes caused by worms, rotten grade can not enter purple potato and the impurity of lower operation, choose the purple potato of not cleaning and return to previous step matting, again the purple potato of removing the peel and clean out is cut into 10mm purple potato fourth of uniform size on dicer,
B, slurrying
The potato fourth cutting is protected immediately to look and sent into green-keeping machine, at 88 ℃ of vapor (steam) temperatures, complete 11 minutes, guarantee that potato fourth is out ripe, color and luster is beautiful, add again the water with purple potato fourth weighing scale 130%, after being heated to rapidly 95 ℃, send into two pass beater, this two pass beater first round-hole mesh aperture is 1.0 millimeters, second round-hole mesh aperture is 0.6 millimeter, material is subject to impacting and pulp of high speed rotary scraper plate in beater, juice centrifugalization is through rotary strainer hole, enter collector to lower one pulping device, the skin slag of not smashing etc. is discharged by dirt-excluding bucket, obtain a kind of purple potato slurry,
C, batching, homogeneous
For promoting the local flavor of product, in the purple potato slurry obtaining, add by flavor enhancement, the mixture that stabilizing agent and acidity regulator form, this flavor enhancement is white granulated sugar and salt, the amount of white granulated sugar is in purple potato slurry gross weight 20%, salt is 0.9%, this stabilizing agent is pectin, xanthans or sodium alginate, its amount is in purple potato slurry gross weight 0.7%, this acidity regulator is citric acid or natrium citricum, its amount is in purple potato slurry gross weight 0.6%, then use mixer that purple potato slurry and this mixture are uniformly mixed under vacuum 0.09MPa, re-use homogenizer at pressure 40MPa, under the condition that temperature is 40 ℃, carry out homogeneous,
D, pasteurization
By ℃ bus sterilization of the heating material to 80 after the homogeneous obtaining, to be cooled following to 50 ℃ after sterile fillings, filling after exhaust sealing immediately, obtain purple potato sauce.
Embodiment six
The processing method of purple potato sauce is as follows:
A, pretreatment
New light violet potato is checked and accepted in requirement classification by processing specific breed, rejecting is rotted, there are small holes caused by worms, the purple potato that weight is less than 50g/, preferably choose size evenly, epidermis is smooth, without small holes caused by worms, purple potato without rotten scar, then through mouse cage potato washer, wash away purple potato surface silt, and choose the purple potato of not cleaning out and return to previous step matting, to clean purple potato delivers in steam peeler, under the condition of steam pressure 0.5～1.2MPa, steam peeling is 2～5 minutes, again the purple potato after peeling being delivered to potato washer cleans, then be delivered to and select on platform, rejecting has small holes caused by worms, rotten grade can not enter purple potato and the impurity of lower operation, choose the purple potato of not cleaning and return to previous step matting, again the purple potato of removing the peel and clean out is cut into 4～10mm purple potato fourth of uniform size on dicer,
B, slurrying
The potato fourth cutting is protected immediately to look and sent into green-keeping machine, at 80～100 ℃ of vapor (steam) temperatures, complete 5～15 minutes, guarantee that potato fourth is out ripe, color and luster is beautiful, add again the water with purple potato fourth weighing scale 70%～200%, after being heated to rapidly 80～95 ℃, send into two pass beater, this two pass beater first round-hole mesh aperture is 0.8～1.5 millimeter, second round-hole mesh aperture is 0.5～1.0 millimeter, material is subject to impacting and pulp of high speed rotary scraper plate in beater, juice centrifugalization is through rotary strainer hole, enter collector to lower one pulping device, the skin slag of not smashing etc. is discharged by dirt-excluding bucket, obtain a kind of purple potato slurry,
C, batching, homogeneous
For promoting the local flavor of product, in the purple potato slurry obtaining, add by flavor enhancement, the mixture that stabilizing agent and acidity regulator form, this flavor enhancement is white granulated sugar and salt, the amount of white granulated sugar is in purple potato slurry gross weight 2%～30%, salt is 0.1%～1%, this stabilizing agent is pectin, xanthans or sodium alginate, its amount is in purple potato slurry gross weight 0.1%～0.8%, this acidity regulator is citric acid or natrium citricum, its amount is in purple potato slurry gross weight 0.1%～0.8%, then use mixer that purple potato slurry and this mixture are uniformly mixed under vacuum 0.06～0.1MPa, re-use homogenizer at pressure 30～40MPa, under the condition that temperature is 40～50 ℃, carry out homogeneous,
D, pasteurization
By ℃ bus sterilization of heating material to 80～95 after the homogeneous obtaining, to be cooled following to 50 ℃ after sterile fillings, filling after exhaust sealing immediately, obtain purple potato sauce.
Although with reference to explanatory embodiment of the present invention, invention has been described here; above-described embodiment is only preferably embodiment of the present invention; embodiments of the present invention are not restricted to the described embodiments; should be appreciated that; those skilled in the art can design a lot of other modification and embodiments; all any modifications of doing within the spirit and principles in the present invention, be equal to and replace and improvement etc., within all should being included in protection scope of the present invention.
Claims (10)
1. a processing method for purple potato sauce, is characterized in that it comprises the following steps:
A, pretreatment
Remove the purple potato that rots, has small holes caused by worms in new light violet potato, then water cleans and removes epidermis silt, then will clean purple potato and deliver in steam peeler and remove the peel, and then on dicer, is ground into purple potato fourth;
B, slurrying
The purple potato fourth that steps A is obtained completes and cooks in green-keeping machine, then adds the water with purple potato fourth weighing scale 70%～200%, sends in beater after being heated to rapidly 80～95 ℃ and pulls an oar, and obtains a kind of purple potato slurry;
C, batching, homogeneous
In the purple potato slurry obtaining toward step B, add the mixture being formed by flavor enhancement, stabilizing agent and acidity regulator, then use mixer to be uniformly mixed under vacuum, re-use homogenizer and carry out homogeneous;
D, pasteurization
The homogenous mass pasteurization that step C is obtained, cooling, obtain described purple potato sauce.
2. the processing method of purple potato sauce according to claim 1, is characterized in that in steps A, in steam peeler under the condition of steam pressure 0.5～1.2MPa steam peeling 2～5 minutes.
3. the processing method of purple potato sauce according to claim 1, the size that it is characterized in that described purple potato fourth is 4～10mm.
4. the processing method of purple potato sauce according to claim 1, is characterized in that in step B, in described green-keeping machine, at 80～100 ℃ of vapor (steam) temperatures, completes 5～15 minutes.
5. the processing method of purple potato sauce according to claim 1, it is characterized in that in step B, described beater is a kind of two pass beater, and the first round-hole mesh aperture of described two pass beater is 0.8～1.5 millimeter, and second round-hole mesh aperture is 0.5～1.0 millimeter.
6. the processing method of purple potato sauce according to claim 1, is characterized in that described flavor enhancement is white granulated sugar and salt, and the amount of described white granulated sugar is to be 0.1%～1.0% in purple potato slurry gross weight 2%～30%, salt.
7. the processing method of purple potato sauce according to claim 1, is characterized in that described stabilizing agent is pectin, xanthans or sodium alginate, and its amount is in purple potato slurry gross weight 0.1%～0.8%.
8. the processing method of purple potato sauce according to claim 1, is characterized in that described acidity regulator is citric acid or natrium citricum, and its amount is in purple potato slurry gross weight 0.1%～0.8%.
9. the processing method of purple potato sauce according to claim 1, it is characterized in that in step C, the purple potato slurry of described material and described mixture are uniformly mixed under vacuum 0.06～0.1MPa, under the condition of 40～50 ℃ of pressure 30～40MPa, temperature, carry out homogeneous.
10. the processing method of purple potato sauce according to claim 1, is characterized in that in step D, and the homogenous mass that step C is obtained is heated to 80 ℃-95 ℃ and carries out bus sterilization.
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