CN104305068A - Production process of mashed purple sweet potatoes - Google Patents
Production process of mashed purple sweet potatoes Download PDFInfo
- Publication number
- CN104305068A CN104305068A CN201410544152.8A CN201410544152A CN104305068A CN 104305068 A CN104305068 A CN 104305068A CN 201410544152 A CN201410544152 A CN 201410544152A CN 104305068 A CN104305068 A CN 104305068A
- Authority
- CN
- China
- Prior art keywords
- purple
- purple potato
- purple sweet
- anthocyanidin
- potato
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a production process of mashed purple sweet potatoes, which comprises the following steps: keeping picked purple sweet potatoes in a dark and ventilated place for 7 days at a temperature of 10.5-11.5 DEG C; cleaning and peeling the purple sweet potatoes; slicing; adding sodium chloride into purple sweet potato slices according to a weight ratio of purple sweet potato to sodium chloride particle of 100: 0.4; adding citric acid particles in the purple potatoes according to a weight ratio of purple sweet potato to citric acid particle of 100: 0.1, stirring and then standing for 5 min, so that the pH value is kept at 6.5; cooking at a temperature of 100 DEG C for 15 minutes; mashing; canning; and sterilizing for 20 minutes at a temperature of 121 to 122 DEG. According to the production processed provided by the invention, the content of monosaccharide in purple sweet potatoes is increased to promote anthocyanidin to exist in a stable form of anthocyanin; the sodium chloride particles are added to protect color, so that the color of the purple sweet potatoes can be better kept, and the purple sweet potatoes are purple red; meanwhile, most of anthocyanidin in the purple sweet potatoes can be retained, so that the loss of anthocyanidin is reduced.
Description
Technical field
The invention belongs to technical field prepared by foodstuff.
Background technology
Purple potato is rich in protein, starch, pectin, cellulose, amino acid, vitamin and several mineral materials, is also rich in selenium element and anthocyanidin simultaneously.The special health care of the purple nutritious tool of potato, gal4 amino acid is wherein all very easily by human consumption and absorption.The vitamin A be wherein rich in can improve the mucomembranous epithelial cell of eyesight and skin, and vitamin C can make collagen protein normally synthesize, and prevents and treats scorbutic generation, and anthocyanidin is natural potent free radical scavenger.
Purple potato has outside the nutritional labeling of common Ipomoea batatas, is also rich in selenium element, ferro element and anthocyanidin.Rank first in the anticancer vegetables that Japanese national vegetables DKFZ announces.In addition, purple potato also can be removed the peel oven dry pulverizing aft-loaded airfoil and become powder, and color and luster is attractive in appearance, nutritious, is fabulous raw materials of food processing, can be used as major ingredient or the batching of various cake.Purple sweet potato is also by one of primary raw material becoming anthocyanidin simultaneously.Purple potato, from stem apex tender leaf to potato block, all has certain health care functions, is the food in current nuisanceless, green, organic food.
In order to eat purple potato more easily, people expect purple potato to be processed into purple mashed potatoes, and the conventional processing technology of current purple mashed potatoes is as follows:------color retention------case to smash mud by tinning---sterilization---in section in purple potato cleaning peeling.Color retention is generally add the color stabilizers such as citric acid.Because work in-process needs post bake, be boiling for the first time, second time is sterilizing, because the chemical property of anthocyanidin is active, responsive to photo-thermal, its structure of high temperature of meeting more than 70 DEG C will be destroyed.Product after adopting common color protecting method often to cause high-temperature sterilization loses purple, and illustrate that this nutrient of anthocyanidin runs off substantially, eater can not absorb the nutrition of purple potato preferably.
Summary of the invention
The invention provides a kind of purple mashed potatoes manufacture craft, to run off serious problem to solve purple mashed potatoes anthocyanidin in manufacturing process.
In order to solve the problems of the technologies described above, the invention provides following technical scheme: a kind of purple mashed potatoes manufacture craft, comprises the following steps,
A, pluck after purple potato lucifuge at 10.5-11.5 DEG C of temperature to breathe freely placement 7 days;
B, purple potato cleaning peeling;
C, section;
D, pretreatment: pretreatment adds sodium chloride in cutting into slices at purple potato, wherein, purple potato weight: sodium chloride particle weight is 100:0.3-0.5;
E, color retention: in purple potato, add citric acid particle, purple potato weight: citric acid particle weight is 100:0.1, leaves standstill 5 minutes after stirring, makes its acid-base value maintain pH6.4-pH6.6;
F, boiling 15 minutes at the temperature of 100 DEG C;
G, smash mud;
H, tinning;
I, sterilization: the temperature of sterilization is 121 DEG C-122 DEG C, and the time is 20 minutes.
Purple potato, under ventilative state, after 10.5-11.5 DEG C of low temperature puts 7 days, makes partial starch transform monose.Due under nature, anthocyanidin is all be combined with monose to exist with the state of anthocyanin, and the increase of contents of monosaccharides, facilitates anthocyanidin and exist with stable state, decreases the loss of anthocyanidin.It 7 days is content in order to increase monose that lucifuge is placed, and directly the contents of monosaccharides of processing is few because anthocyanidin is combined with monose to exist with anthocyanin state, so contents of monosaccharides number affect its stability.If lower than 10.5 DEG C, then easily there is putrefactive phenomenon in purple potato, if higher than 11.5 DEG C, then starch is not easily converted into monose.Strictly temperature must be controlled within the scope of 10.5-11.5 DEG C.Be 7 days in the time that 10.5-11.5 DEG C of lucifuge is placed, this time is the most rational, in 7 days, Starch Conversion is the speed of sugar, and when being less than 7 days when left, monose inversion quantity is less, when 7 days, monose transforms and tends towards stability, and during more than 7 days, increases in time, contents of monosaccharides has a small amount of increase, but recruitment is very little, consider the reason of cost aspect, standing time is that economy was also the most effective the most in 7 days.
Sodium element is one of macroelement of needed by human, adds the solubility that sodium chloride can reduce oxygen in purple mashed potatoes, the content of less oxygen, thus reduces the oxidation of anthocyanidin.We find, in weakly acidic solution, anthocyanidin exists acid-base balance, and as pH>7, anthocyanidin generation Proton-Transfer Reactions is from (AH
+) structure transfers (A) or Ionized (A to
-or A
2-); In blue, A
-or A
2-compare AH
+structural instability; As pH<7, reaction is then contrary, with AH
2+or other state exists, and takes on a red color; When pH is in 6.4-6.6(and faintly acid state) time, mainly with AH
+form exists, and in aubergine, this state is more stable.When purple potato pH value is changed by acidity-weak acid-weak base-alkalescence, the color of trial target is changed to redness-purplish red-purple-blueness change.When pH value is 6.4-6.6, purple potato trial target presents aubergine, now main with AH
+form exist, more stable; Now anthocyanidin runs off minimum, is conducive to production marketing most; When pH value is low to moderate 6.2, trial target takes on a red color, with AH
2+or other state exists, anthocyanidin is unstable; When height to 7.2, trial target is blue, now mainly with (A) or Ionized (A
-or A
2-) exist, A
-or A
2-compare AH
+structural instability, thus more easily degraded generates other product, latter two situation all shows that anthocyanidin runs off substantially.
AH
+represent that anthocyanidin is ionic condition, A, A
-, A
2-expression anthocyanidin obtains or loses the ion cluster that ion is formed.
When the purple potato pH value of pretreatment is 7.2, after pasteurization, purple potato trial target is in blue, when the purple potato pH of pretreatment is 6.2, after pasteurization, purple potato trial target takes on a red color, when the purple potato pH value of pretreatment is 6.4-6.6, after pasteurization, purple potato trial target is aubergine, shows when the purple potato pH value of pretreatment is 6.4-6.6, even if having passed through the step of pasteurization, still remain anthocyanidin preferably.
Compared with prior art, the invention has the advantages that: add contents of monosaccharides in purple potato, promote that anthocyanidin exists with the stable form of anthocyanin; Add sodium chloride particle and protect look, the color of purple mashed potatoes can be kept preferably, make it be aubergine, also can retain most anthocyanidin in purple potato simultaneously, decrease the loss of anthocyanidin.Adopt the purple mashed potatoes of this kind of technique not add harmful additive, make the purple mashed potatoes produced level off to natural, edible more safe, and this kind of technique does not manually add sugar, mouthfeel is more natural.Only add the sodium chloride particle of trace in technique, do not affect edible mouthfeel.
Further, in described steps d, purple potato weight: sodium chloride particle weight is 100:0.4, makes its acid-base value maintain pH6.5.The vigor of sodium chloride to enzyme of this concentration has suppression and destruction preferably; Next is that the solubility of oxygen in sodium chloride solution is less than air, avoids the further oxidation of anthocyanidin, has good effect of color protection.Purple potato and the mixed acid-base value of citric acid maintain pH6.5, and purple potato presents aubergine, and it is minimum that this colourity shows that anthocyanidin runs off.
Further, purple potato is contained on spacer for hanger by bamboo basket by ventilative being placed as of purple potato, and bamboo basket can make purple potato ventilated preferably, and spacer for hanger can better all utilize space to preserve purple potato.
Further, in described step c, the thickness of purple potato section is 2cm, is convenient to purple potato and contacts fully with citric acid particle with sodium chloride particle.
Further, in described step h, the tank diameter that tinning adopts is 100 millimeters, is highly 125 millimeters, adopts the tank body of this kind of size to deposit, and size is applicable to, and is applicable to three mouthfuls ate in one month complete, easily can not open rear placement and go bad too for a long time.
Further, step b is no more than 5 hours to the time of step I.After K cryogenic treatment, in 5 hours, carry out purple potato procedure of processing, otherwise overlong time, monose can be converted into starch again.
detailed description of the invention
Embodiment 1
A kind of purple mashed potatoes manufacture craft, comprises the following steps,
The kind of a, preparation 100 jin is " Chongqing purple 263 " purple potato, and be contained on spacer for hanger by purple potato bamboo basket, at 10.5 DEG C of temperature, lucifuge places seven days.
B, by purple potato cleaning peeling.
C, the purple potato that purple potato is cut into about 2cm thick are cut into slices.
D, pretreatment: the salt grain adding 0.4 gram in purple potato section, stirs.
E, color retention: the citric acid particle adding 0.1 gram in purple potato, wherein, leave standstill 5 minutes after stirring, make its acid-base value maintain ph6.5.
F, boiling 15 minutes at the temperature of 100 DEG C.
G, purple sweet potato chips is pounded purple mashed potatoes.
H, by purple mashed potatoes tank filling, adopt " the easy-to-draw Dual Air Defence of 9118 type is listened " packaging, be exactly common tinplate cylindrical tank capitiform formula, high 125 × diameter 100 millimeters, in every tank, the weight of purple mashed potatoes is 750 grams;
I, sterilization: carry out sterilization by the tank autoclaving still that purple mashed potatoes are housed, the temperature of sterilization is 121 DEG C-122 DEG C, and the time is 20 minutes;
Purple sweet potato anthocyanin content without this processes is 0.72%, purple mashed potatoes anthocyanidin content through common process processing is 0.15%, purple sweet potato anthocyanin content through this processes is 0.64%, anthocyanidin loss late is 11.1%, and the measurement of anthocyanidin content herein all adopts liquid chromatography for measuring.
Embodiment 2
Difference from Example 1 is: in step a, and at 11 DEG C, lucifuge standing time is 7 days.
Purple mashed potatoes anthocyanidin content through common process processing is 0.15%, and the purple sweet potato anthocyanin content through this processes is 0.62%, and anthocyanidin loss late is 13.8%.11 DEG C time, 10.5 DEG C are not so good as to the retention of anthocyanidin.
Embodiment 3
Difference from Example 1 is: in step a, and at 11.5 DEG C, lucifuge standing time is 7 days.
Purple mashed potatoes anthocyanidin content through common process processing is 0.15%, and the purple sweet potato anthocyanin content through this processes is 0.61%, and anthocyanidin loss late is 15.2%.11.5 DEG C time, the retention of anthocyanidin is not as 11 DEG C.
Embodiment 4
The purple potato purposes gone out according to above-mentioned processes is various, simply introduces below:
Purple sweet potato juice: raw material: purple mashed potatoes 250 grams, white sugar 10 grams, warm water 1500 milliliters, 20 grams, condensed milk.Make: purple mashed potatoes are put into Ice-making machine, adds water, white sugar, condensed milk, start is stirred pulping and is filtered.
Purple Hash Browns (deal standard 8/part): get purple mashed potatoes 4 jin, 100 grams, condensed milk, white sugar 80 grams, custard powder 50 grams, glutinous rice flour and clear appropriate, knead and be pressed into pie with mould; Cream is poured in basin, beat to foaming loading piping bag stand-by with egg-whisk; Get ready-made purple Hash Browns 8 and enter temperature oil (note Oil-temperature control, otherwise affect color and luster), explode in pot and harden to epidermis, pull control oil stain to the greatest extent out, be respectively charged in cake holder, then mount a little Hua with cream on each purple Hash Browns.
The purple potato rice dumpling: raw material: dumpling flour 1000 grams, purple mashed potatoes 500 grams, 750 grams, water, peanut sesame rice dumpling stuffing are appropriate. purple mashed potatoes are put into Ice-making machine, adds water and stir to take out for 2 minutes and filter; Purple potato paste after filtration is added dumpling flour knead.3, rice dumpling stuffing is rubbed closely, enter adfreezing in refrigerator and take out, change the fourth that cutter becomes 1 ㎝ square; 4, dough of uniform size is resolved in the rice dumpling face of rubbing, in each dough, be bumped into rice dumpling stuffing rub circle.5, in pot, water burns to boiling, adds a cover, use little fire instead and boil 3 minutes after the lower rice dumpling are boiled.
In order to determine purple potato ventilative time, temperature and sodium chloride and citric acid amount, the purple potato of employing is identical with potato quality purple in embodiment 1, takes following test, concrete test data part table 1:
Table 1
By upper table, we can draw to draw a conclusion: the effect of carrying out processing after purple potato deposits 7 days is best, and place 1-2 days when, anthocyanidin does not significantly change more.When lower than 10.5 DEG C, the retention of anthocyanidin is not good, and analyzing its reason is because purple potato frost bitten; During higher than 11.5 DEG C, starch is not easily converted into monose, therefore the loss late of anthocyanidin is also higher.When the sodium chloride added is less than 0.3 gram, and when its pH value being adjusted to 6.3 by citric acid, the loss late of its anthocyanidin is higher; During by the sodium chloride that adds up to 0.6 gram, and when its pH value being adjusted to 6.7 by citric acid, the loss late of anthocyanidin is also higher; During by the sodium chloride that adds up to 0.6 gram, and when its pH value being adjusted to 6.5 by citric acid, the loss late of anthocyanidin also to be improved significantly, and mouthfeel is not good.
For a person skilled in the art, under the prerequisite not departing from structure of the present invention, can also make some distortion and improvement, these also should be considered as protection scope of the present invention, and these all can not affect effect of the invention process and practical applicability.
Claims (6)
1. a purple mashed potatoes manufacture craft, comprises the following steps,
A, purple potato cleaning peeling;
B, section;
C, pretreatment;
D, color retention: in purple potato, add citric acid particle;
E, boiling 15 minutes at the temperature of 100 DEG C;
F, smash mud;
G, tinning;
H, sterilization;
It is characterized in that:
Before described step a, the lucifuge at 10.5-11.5 DEG C of temperature of the purple potato after harvesting is breathed freely placement 7 days;
In described step c, pretreatment adds sodium chloride in cutting into slices at purple potato, wherein, and purple potato weight: sodium chloride particle weight is 100:0.3-0.5;
In described steps d, purple potato weight: citric acid particle weight is 100:0.1, leaves standstill 5 minutes after stirring, makes its acid-base value maintain pH6.4-pH6.6;
In described step h, sterilization is carried out in autoclaving still, and the temperature of sterilization is 121 DEG C-122 DEG C, and the time is 20 minutes.
2. purple mashed potatoes manufacture craft as claimed in claim 1, is characterized in that: in described step c, and purple potato weight: sodium chloride particle weight is 100:0.4 makes its acid-base value maintain pH6.5.
3. purple mashed potatoes manufacture craft as claimed in claim 1, is characterized in that: purple potato is contained on spacer for hanger by bamboo basket by ventilative being placed as of purple potato.
4. purple mashed potatoes manufacture craft as claimed in claim 1, is characterized in that: in described step b, and the thickness of purple potato section is 2cm.
5. purple mashed potatoes manufacture craft as claimed in claim 1, is characterized in that: in described step g, and the tank diameter that tinning adopts is 100 millimeters, is highly 125 millimeters.
6. purple mashed potatoes manufacture craft as claimed in claim 1, is characterized in that: the time of step a to step h is no more than 5 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410544152.8A CN104305068A (en) | 2014-10-15 | 2014-10-15 | Production process of mashed purple sweet potatoes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410544152.8A CN104305068A (en) | 2014-10-15 | 2014-10-15 | Production process of mashed purple sweet potatoes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104305068A true CN104305068A (en) | 2015-01-28 |
Family
ID=52360503
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410544152.8A Pending CN104305068A (en) | 2014-10-15 | 2014-10-15 | Production process of mashed purple sweet potatoes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104305068A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108201041A (en) * | 2018-01-30 | 2018-06-26 | 福建立兴食品有限公司 | A kind of preparation method of purple sweet potato fruity clear-juice beverage |
| CN108783316A (en) * | 2018-06-12 | 2018-11-13 | 广州市糖匠食品有限公司 | A kind of purple sweet potato flavor puree formula and processing technology |
| CN112189812A (en) * | 2020-09-24 | 2021-01-08 | 中国农业科学院农产品加工研究所 | Full-nutrient fruit and vegetable puree and preparation method thereof |
-
2014
- 2014-10-15 CN CN201410544152.8A patent/CN104305068A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108201041A (en) * | 2018-01-30 | 2018-06-26 | 福建立兴食品有限公司 | A kind of preparation method of purple sweet potato fruity clear-juice beverage |
| CN108783316A (en) * | 2018-06-12 | 2018-11-13 | 广州市糖匠食品有限公司 | A kind of purple sweet potato flavor puree formula and processing technology |
| CN112189812A (en) * | 2020-09-24 | 2021-01-08 | 中国农业科学院农产品加工研究所 | Full-nutrient fruit and vegetable puree and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103653060B (en) | Butterfly bread shrimp and preparation method thereof | |
| CN101785541A (en) | Sugar-free fruit porridge | |
| CN102578346A (en) | Lutein ester soft sweet and preparation method thereof | |
| CN101869321B (en) | Instant abalone with soup and preparation method thereof | |
| CN103005397B (en) | Method for protecting color and crispness of ready-to-eat recuperation edible mushroom | |
| CN102406194A (en) | Processing method for instant sea tangle shreds | |
| CN102805378A (en) | Method for processing instant flavored catfish fillets | |
| CN104305068A (en) | Production process of mashed purple sweet potatoes | |
| CN104351756A (en) | Red shrimp prepared food and preparation method thereof | |
| CN104664315A (en) | Preparation method of seafood soy sauce specially used for cooking diets for pregnant women and lying-in women | |
| KR101981564B1 (en) | Functional Kimchi Using Granulated and Its Manufacturing Method | |
| CN107125640A (en) | The preparation method of golden pomfret bread fillet | |
| CN101507485A (en) | Kraut preparation method and product thereof using sweet potato stem and leaf as raw material | |
| CN103271313A (en) | Processing technology for instant sargassum fusiforme with sesame seeds, and instant sargassum fusiforme with sesame seeds | |
| CN108634239B (en) | Seaweed-flavored chili crisp and preparation method thereof | |
| CN106306305A (en) | Processing technology of preserved dahurian rose fruit | |
| CN111134290A (en) | Method for making seafood balls | |
| RU2613281C1 (en) | Method to produce minced meat semi-finished products such as zrazas | |
| CN109123520A (en) | A kind of processing method of snow konjak slice foodstuffs | |
| KR101387157B1 (en) | Meat broth making method including mature process with grain powder contained high calcium made of safflower or ramie fabric leaf or pickled egg and dough manufacturing using that | |
| CN108095042A (en) | A kind of lantern jam | |
| CN103099250B (en) | Ready-to-eat sargassum fusiforme and green soy bean kernel food and process for making same | |
| CN104041889B (en) | A kind of pumpkin coarse cereals sour milk beverage and preparation method thereof | |
| CN107495281A (en) | A seasoning sea cucumber vegetable juice | |
| CN108719770A (en) | One kind is for oxidation resistant functional nutrient congee of body and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150128 |