CN108740708A - A kind of preparation method of sweet potato flour - Google Patents
A kind of preparation method of sweet potato flour Download PDFInfo
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- CN108740708A CN108740708A CN201810465701.0A CN201810465701A CN108740708A CN 108740708 A CN108740708 A CN 108740708A CN 201810465701 A CN201810465701 A CN 201810465701A CN 108740708 A CN108740708 A CN 108740708A
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- 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
- A23L19/105—Sweet potatoes
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- 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
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Abstract
The invention discloses a kind of preparation methods of sweet potato flour, mainly include the following steps：1) pre-treatment of raw material；2) color protection；3) boiling；4) Hui Leng；5) it backfills；6) dry, further include powder processing more than 7) sieving and step 8).Preparation process of the present invention is simple, preferred processing condition, and the sweet potato whole powder (ripe powder) and the quality of sweetpotato granules being prepared are preferable, can improve the utilization rate of Sweet potato germplasm, expand the consumption market of sweet potato, meet the needs of people.
Description
Technical field
The present invention relates to food processing fields, specifically, are related to a kind of preparation method of sweet potato flour.
Background technology
Sweet potato flour is process by sweet potato.It is both food full of nutrition and the herbal cuisine of a variety of diseases can be treated.It is sweet
Potato has abundant nutritive value, and widely used, in China, cultivated area is larger.
Sweet potato whole powder has the characteristics that：
1) processing characteristic of sweet potato whole powder
It is few with water in sweet potato whole powder process, thus the waste material generated is few, environmental protection, i.e., sweet potato whole powder can relatively adequately
Using raw material, the waste of raw material is reduced.The most advantageous processing characteristics of sweet potato whole powder are, basic in process to protect
The integrality of sweet potato cell is held.
2) trophism of sweet potato whole powder
Since the integrity degree of sweet potato cell in sweet potato whole powder is higher, this can ensure to remove comprising fresh sweet potato in sweet potato whole powder
Complete nutrients matter other than potato skin, it can be considered that the trophism of sweet potato whole powder is the embodiment of fresh sweet potato trophism.Newly
Except containing basic necessary to the human bodies such as starch, protein, sugar, fat, cellulose, ash content, vitamin and mineral in fresh sweet potato
Outside nutritional ingredient, research recently also found：Distinctive dehydroepiandrosterone, sweet potato mucus protein, DEHA hormones etc. in sweet potato
There is certain healthy nutritive value to human body.Dehydroepiandrosterone has effects that prevent colon cancer and breast cancer；Sweet potato
Mucus protein has the lubrication kept in articular cavity, keeps the elasticity of human body painstaking effort tube wall, prevents atherosclerosis, reduces skin
Lower fat prevents adesmosis in liver kidney, improves human body immunocompetence, anti-mutation and obvious effect for reducing blood fat；
DEHA hormones have good effect to protection skin, anti-aging.
3) keeping quality of sweet potato whole powder
It is low with cell wall integrity degree or not have cell wall complete since the integrity degree of sweet potato cell wall in sweet potato whole powder is higher
The sweet potato product of whole property is compared, and sweet potato whole powder loss late of nutritional ingredient during storage is relatively low, this not only ensure that storage
The stability of sweet potato whole powder quality during Tibetan, and extend the shelf life of product.In addition, the water content of sweet potato whole powder is generally
7%-8%, this guarantees sweet potato whole powders with preferable shelf stability.
4) sweet potato whole powder is widely applied field
Since sweet potato whole powder has nutrition, the flavor and taste of fresh sweet potato, and re-workability is good, therefore sweet potato whole powder
Purposes almost cover all food varieties.Sweet potato whole powder such as may be used as raw material to process ice cream, fast food
The food such as food, cake, beverage, jam, sweet potato moon cake, sweet potato snack food, sweet potato conditioning food and sweet potato cookies.
But fresh sweet potato water content is higher, long-time preservation and freshness difficulty is larger, and nutrient consumption is larger in storage,
Disease loss is serious.Therefore in order to extend sweet potato supply time, it is necessary to which its is drying.Currently, grinding about sweet potato whole powder processing
It is less to study carefully report, and relevant research report is all made of multiple heat-treating methods and prepares sweet potato whole powder.Such as application No. is
In 200510038850.1 patent, after He Xian use etc. is using heat treatment method separation cell, it is complete to prepare sweet potato through drum dried
Powder；Application No. is in 03100273.0 patent, great waves etc. dry two steps being combined using blanching with spray drying and rake
Heat treatment method processes sweet potato whole powder.Excessive heat treatment can aggravate the loss of nutriment in sweet potato, can such as aggravate β-carrot
The isomerization and albuminous degeneration, such cooked mode of element are unfavorable for the reservation of nutritional ingredient abundant in sweet potato.
Therefore it provides a kind of yield is high, high-quality sweet potato powder preparation technique is those skilled in the art's urgent need to resolve
Problem.
Invention content
In view of this, the present invention provides a kind of preparation methods of sweet potato flour.
To achieve the goals above, the present invention adopts the following technical scheme that：
A kind of preparation method of sweet potato flour, using fresh sweet potato as raw material, the preparation method mainly includes the following steps：
1) pre-treatment of raw material；
2) color protection；
3) boiling；
4) Hui Leng
5) it backfills
6) dry.
Preferably, the pre-treatment of raw material process in the step 1) specifically includes：Cleaning, peeling for fresh sweet potato
And slice, the thickness of the slice is 1-5mm.
Preferably, the color protection process of the step 2) specifically includes：Lemon by the sweet potato after slice a concentration of 0.3%
The color protection time is 30-35min in acid solution.
Preferably, the digestion process of the step 3) specifically includes：Sweet potato after color protection is subjected to boiling, boiling temperature is
65-85 DEG C, digestion time 8-25min.
Preferably, the cold process of returning of the step 4) is specially：Sweet potato after boiling is subjected to Hui Leng, returning cold temperature is
10-15 DEG C, it is 10-30min to return cool time.
Preferably, the step 5) backfilling process is specially：Backfill powder is added according to backfill ratio 1: 1.5-3, addition is stirred
It mixes in machine and stirs, until there is no larger particles, topple over and dry.
Preferably, further include step 7) sieving, after the sieving processing by the step 7), isolated sweet potato particle is complete
Powder and remaining powder two parts.
Preferably, further include more than step 8) powder processing, the step 8) specifically include：The remaining powder that step 7) obtains is carried out
It crushes, screening, obtains sweet potato whole powder.
The invention discloses a kind of sweetpotato granules, the sweetpotato granules are powdered.
The invention also discloses a kind of sweet potato whole powder, the sweet potato whole powder is fine particulate, piece bits shape or powdered.
By using above-mentioned technical proposal, beneficial effects of the present invention are as follows：
The preparation process of the present invention can inhibit the oxydasis in sweet potato, simple for process, raw material availability is high and pollution-free, raw
Produce efficient, the guarantee original nutritional ingredient of sweet potato；Compared with prior art, the time is saved, the sweet potato flour nutritive value prepared
Height is convenient for long-term storage and transport, product quality stabilization, and flour extraction height, water holding holding oiliness is better, and cell integrity is fine, base
Originally it there are no the fine particle of dispersion；The utilization rate that Sweet potato germplasm can be improved expands the consumption market of sweet potato, meets people's
Demand.
Description of the drawings
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, to embodiment or will show below
There is attached drawing needed in technology description to be briefly described, it should be apparent that, the accompanying drawings in the following description is only this
The embodiment of invention for those of ordinary skill in the art without creative efforts, can also basis
The attached drawing of offer obtains other attached drawings.
Fig. 1 attached drawings are the sweet potato flour electron microscope under 10 times of Electronic Speculum provided by the invention；
Fig. 2 attached drawings are the sweet potato flour electron microscope under 40 times of Electronic Speculum provided by the invention.
Specific implementation mode
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation describes, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
Embodiment 1-3 is to keep other process conditions identical, only changes the embodiment of slice thickness.
Embodiment 1：
The sweet potato of select is removed the peel through over cleaning, is cut into the thickness of 1mm, with 0.3% citric acid solution color protection 30min,
It drains away the water after taking-up, is placed on boiling 20min in steamer, cooling 25min under the conditions of being placed on 0 DEG C or so later, according to backfill ratio
Backfill powder is added in example 1: 2, is added in blender and stirs, and until not having larger particles, pours out and dries, cross 80 mesh sieve, obtain sweet
Potato granule full powder, what remaining powder crushed that 80 mesh sieve again after sieving is sweet potato whole powder (ripe powder).
Embodiment 2：
The sweet potato of select is removed the peel through over cleaning, is cut into the thickness of 3mm, with 0.3% citric acid solution color protection 30min,
It drains away the water after taking-up, is placed on boiling 20min in steamer, cooling 25min under the conditions of being placed on 0 DEG C or so later, according to backfill ratio
Backfill powder is added in example 1: 2, is added in blender and stirs, and until not having larger particles, pours out and dries, cross 80 mesh sieve, obtain sweet
Potato granule full powder, what remaining powder crushed that 80 mesh sieve again after sieving is sweet potato whole powder (ripe powder).
Embodiment 3：
The sweet potato of select is removed the peel through over cleaning, is cut into the thickness of 5mm, with 0.3% citric acid solution color protection 30min,
It drains away the water after taking-up, is placed on boiling 20min in steamer, cooling 25min under the conditions of being placed on 0 DEG C or so later, according to backfill ratio
Backfill powder is added in example 1: 2, is added in blender and stirs, and until not having larger particles, pours out and dries, cross 80 mesh sieve, obtain sweet
Potato granule full powder, what remaining powder crushed that 80 mesh sieve again after sieving is sweet potato whole powder (ripe powder).
Embodiment 4-7 is to keep other process conditions identical, only changes the embodiment of boiling temperature.
Embodiment 4：
The sweet potato of select is removed the peel through over cleaning, is cut into the thickness of 3mm, with 0.3% citric acid solution color protection 30min,
It drains away the water after taking-up, is placed on boiling 8min in steamer, cooling 25min under the conditions of being placed on 0 DEG C or so later, according to backfill ratio
1: 2, backfill powder is added, is placed in blender and stirs, until not having larger particles, pours out and dries, cross 80 mesh sieve, what is obtained is
Sweetpotato granules, it is sweet potato whole powder (ripe powder) that remaining powder, which pulverizes and sieves to obtain again,.
Embodiment 5：
The sweet potato of select is removed the peel through over cleaning, is cut into the thickness of 3mm, with 0.3% citric acid solution color protection 30min,
It drains away the water after taking-up, is placed on boiling 13min in steamer, cooling 25min under the conditions of being placed on 0 DEG C or so later, according to backfill ratio
Example 1: 2 is added backfill powder, is placed in blender and stirs, and until not having larger particles, pours out and dries, cross 80 mesh sieve, obtain
It is sweetpotato granules, it is sweet potato whole powder (ripe powder) that remaining powder, which pulverizes and sieves to obtain again,.
Embodiment 6：
The sweet potato of select is removed the peel through over cleaning, is cut into the thickness of 3mm, with 0.3% citric acid solution color protection 30min,
It drains away the water after taking-up, is placed on boiling 18min in steamer, cooling 25min under the conditions of being placed on 0 DEG C or so later, according to backfill ratio
Example 1: 2 is added backfill powder, is placed in blender and stirs, and until not having larger particles, pours out and dries, cross 80 mesh sieve, obtain
It is sweetpotato granules, it is sweet potato whole powder (ripe powder) that remaining powder, which pulverizes and sieves to obtain again,.
Embodiment 7：
The sweet potato of select is removed the peel through over cleaning, is cut into the thickness of 3mm, with 0.3% citric acid solution color protection 30min,
It drains away the water after taking-up, is placed on boiling 23min in steamer, cooling 25min under the conditions of being placed on 0 DEG C or so later, according to backfill ratio
Example 1: 2 is added backfill powder, is placed in blender and stirs, and until not having larger particles, pours out and dries, cross 80 mesh sieve, obtain
It is sweetpotato granules, it is sweet potato whole powder (ripe powder) that remaining powder, which pulverizes and sieves to obtain again,.
Embodiment 8-17 is to keep other process conditions identical, only changing back the embodiment of cool time.
Embodiment 8：
The sweet potato of select is removed the peel through over cleaning, is cut into the thickness of 3mm, with 0.3% citric acid solution color protection 30min,
It takes out and drains away the water, be placed in steamer after boiling 20min, cold 10min under the conditions of 15 DEG C.Add according to backfill ratio 1: 2
Enter and backfill powder, be added in blender and stir, until there is no larger particles, pours out and dry, cross 80 mesh sieve, what is obtained is sweet potato
The full powder of grain, it is sweet potato whole powder (ripe powder) that remaining powder pulverizes and sieves again.
Embodiment 9：
The sweet potato of select is removed the peel through over cleaning, is cut into the thickness of 3mm, with 0.3% citric acid solution color protection 30min,
It takes out and drains away the water, be placed in steamer after boiling 20min, cold 15min under the conditions of 15 DEG C.Add according to backfill ratio 1: 2
Enter and backfill powder, be added in blender and stir, until there is no larger particles, pours out and dry, cross 80 mesh sieve, what is obtained is sweet potato
The full powder of grain, it is sweet potato whole powder (ripe powder) that remaining powder pulverizes and sieves again.
Embodiment 10：
The sweet potato of select is removed the peel through over cleaning, is cut into the thickness of 3mm, with 0.3% citric acid solution color protection 30min,
It takes out and drains away the water, be placed in steamer after boiling 20min, cold 20min under the conditions of 15 DEG C.Add according to backfill ratio 1: 2
Enter and backfill powder, be added in blender and stir, until there is no larger particles, pours out and dry, cross 80 mesh sieve, what is obtained is sweet potato
The full powder of grain, it is sweet potato whole powder (ripe powder) that remaining powder pulverizes and sieves again.
Embodiment 11：
The sweet potato of select is removed the peel through over cleaning, is cut into the thickness of 3mm, with 0.3% citric acid solution color protection 30min,
It takes out and drains away the water, be placed in steamer after boiling 20min, cold 25min under the conditions of 15 DEG C.Add according to backfill ratio 1: 2
Enter and backfill powder, be added in blender and stir, until there is no larger particles, pours out and dry, cross 80 mesh sieve, what is obtained is sweet potato
The full powder of grain, it is sweet potato whole powder (ripe powder) that remaining powder pulverizes and sieves again.
Embodiment 12：
The sweet potato of select is removed the peel through over cleaning, is cut into the thickness of 3mm, with 0.3% citric acid solution color protection 30min,
It takes out and drains away the water, be placed in steamer after boiling 20min, cold 30min under the conditions of 15 DEG C.Add according to backfill ratio 1: 2
Enter and backfill powder, be added in blender and stir, until there is no larger particles, pours out and dry, cross 80 mesh sieve, what is obtained is sweet potato
The full powder of grain, it is sweet potato whole powder (ripe powder) that remaining powder pulverizes and sieves again.
Embodiment 13：
The sweet potato of select is removed the peel through over cleaning, is cut into the thickness of 3mm, with 0.3% citric acid solution color protection 30min,
It takes out and drains away the water, be placed in steamer after boiling 20min, cold 10min under the conditions of 0 DEG C.It is added according to backfill ratio 1: 2
Powder is backfilled, is added in blender and stirs, until not having larger particles, pours out and dries, cross 80 mesh sieve, what is obtained is sweet potato particle
Quan Fen, it is sweet potato whole powder (ripe powder) that remaining powder pulverizes and sieves again.
Embodiment 14：
The sweet potato of select is removed the peel through over cleaning, is cut into the thickness of 3mm, with 0.3% citric acid solution color protection 30min,
It takes out and drains away the water, be placed in steamer after boiling 20min, cold 15min under the conditions of 0 DEG C.It is added according to backfill ratio 1: 2
Powder is backfilled, is added in blender and stirs, until not having larger particles, pours out and dries, cross 80 mesh sieve, what is obtained is sweet potato particle
Quan Fen, it is sweet potato whole powder (ripe powder) that remaining powder pulverizes and sieves again.
Embodiment 15：
The sweet potato of select is removed the peel through over cleaning, is cut into the thickness of 3mm, with 0.3% citric acid solution color protection 30min,
It takes out and drains away the water, be placed in steamer after boiling 20min, cold 20min under the conditions of 0 DEG C.It is added according to backfill ratio 1: 2
Powder is backfilled, is added in blender and stirs, until not having larger particles, pours out and dries, cross 80 mesh sieve, what is obtained is sweet potato particle
Quan Fen, it is sweet potato whole powder (ripe powder) that remaining powder pulverizes and sieves again.
Embodiment 16：
The sweet potato of select is removed the peel through over cleaning, is cut into the thickness of 3mm, with 0.3% citric acid solution color protection 30min,
It takes out and drains away the water, be placed in steamer after boiling 20min, cold 25min under the conditions of 0 DEG C.It is added according to backfill ratio 1: 2
Powder is backfilled, is added in blender and stirs, until not having larger particles, pours out and dries, cross 80 mesh sieve, what is obtained is sweet potato particle
Quan Fen, it is sweet potato whole powder (ripe powder) that remaining powder pulverizes and sieves again.
Embodiment 17：
The sweet potato of select is removed the peel through over cleaning, is cut into the thickness of 3mm, with 0.3% citric acid solution color protection 30min,
It takes out and drains away the water, be placed in steamer after boiling 20min, cold 30min under the conditions of 0 DEG C.It is added according to backfill ratio 1: 2
Powder is backfilled, is added in blender and stirs, until not having larger particles, pours out and dries, cross 80 mesh sieve, what is obtained is sweet potato particle
Quan Fen, it is sweet potato whole powder (ripe powder) that remaining powder pulverizes and sieves again.
Embodiment 18-21 is to keep other process conditions identical, only changes the embodiment of backfill ratio.
Embodiment 18：
The sweet potato of select is removed the peel through over cleaning, is cut into the thickness of 3mm, with 0.3% citric acid solution color protection 30min,
It takes out and drains away the water, be placed in steamer after boiling 20min, cooling 25min under the conditions of being placed on 0 DEG C or so, according to backfill ratio
Backfill powder is added in the ratio of example 1: 1.5, is added in blender and stirs, and until not having larger particles, pours out and dries, cross 80 mesh
Sieve obtains sweetpotato granules, and remaining powder crushed 80 mesh sieve again, and what is obtained is sweet potato whole powder (ripe powder).
Embodiment 19：
The sweet potato of select is removed the peel through over cleaning, is cut into the thickness of 3mm, with 0.3% citric acid solution color protection 30min,
It takes out and drains away the water, be placed in steamer after boiling 20min, cooling 25min under the conditions of being placed on 0 DEG C or so, according to backfill ratio
Backfill powder is added in the ratio of example 1: 2, is added in blender and stirs, and until not having larger particles, pours out and dries, cross 80 mesh sieve,
Sweetpotato granules are obtained, remaining powder crushed 80 mesh sieve again, and what is obtained is sweet potato whole powder (ripe powder).
Embodiment 20：
The sweet potato of select is removed the peel through over cleaning, is cut into the thickness of 3mm, with 0.3% citric acid solution color protection 30min,
It takes out and drains away the water, be placed in steamer after boiling 20min, cooling 25min under the conditions of being placed on 0 DEG C or so, according to backfill ratio
Backfill powder is added in the ratio of example 1: 2.5, is added in blender and stirs, and until not having larger particles, pours out and dries, cross 80 mesh
Sieve obtains sweetpotato granules, and remaining powder crushed 80 mesh sieve again, and what is obtained is sweet potato whole powder (ripe powder).
Embodiment 21：
The sweet potato of select is removed the peel through over cleaning, is cut into the thickness of 3mm, with 0.3% citric acid solution color protection 30min,
It takes out and drains away the water, be placed in steamer after boiling 20min, cooling 25min under the conditions of being placed on 0 DEG C or so, according to backfill ratio
Backfill powder is added in the ratio of example 1: 3, is added in blender and stirs, and until not having larger particles, pours out and dries, cross 80 mesh sieve,
Sweetpotato granules are obtained, remaining powder crushed 80 mesh sieve again, and what is obtained is sweet potato whole powder (ripe powder).
In order to further verify the technique effect of above-described embodiment, inventor is divided by sweet potato flour flour extraction calculate
Analysis：
Sweet potato whole powder (ripe powder) flour extraction computational methods：
The quality * (moisture content of the full powder of 1-) of flour extraction=full powder/the quality * (moisture content of the fresh sweet potatoes of 1-) of fresh sweet potato+
Backfill the quality * (1- backfills the moisture content of powder) × 100% of powder }
Sweetpotato granules flour extraction computational methods：
The quality * (moisture content of 1- granule full powders) of flour extraction=granule full powder/{ the quality * of fresh sweet potato be (the fresh sweet potatoes of 1-
Moisture content)+backfill powder the quality * moisture content of powder (1- backfill) × 100%
The measurement of sweet potato flour content of ashes is measured with reference to GB2009.4-2010, measures the measurement ginseng of sweet potato flour moisture
According to GB5009.3-2010, sweet potato flour determination of fat is measured with reference to GB5009.6-2003.The measurement of total reducing sugar and reduced sugar
It is measured with direct titrimetric method, free starch rate measures the free starch rate assay method with reference to Lv Yaochang, and water holding holding oiliness measures
Li Xinhua test methods.
One, the measurement result of embodiment 1-3 refers to following table table 1
Measurement result of the different slice thicknesses of table 1 to sweet potato flour extraction
As shown in Table 1, as slice thickness increases, the flour extraction of sweet potato whole powder (ripe powder) first reduces to be risen afterwards, and sweet potato is complete
The flour extraction of powder is highest when to be slice thickness be 1mm, is 41.54%, minimum flour extraction is 26.41%.
And as slice thickness increases, the flour extraction of sweetpotato granules is first to increase declining, and flour extraction peak is
Slice thickness is 3mm, flour extraction 37.87%, minimum 13.30%.When slice thickness is 1mm, sweetpotato granules
It is larger with the flour extraction of sweet potato whole powder (ripe powder) difference, and when slice thickness is 3,5mm, difference of them is little.
Two, the measurement result of embodiment 4-7 refers to following table table 2
Measurement result of the different digestion times of table 2 to sweet potato flour extraction
As shown in Table 2, with the increase of digestion time, the flour extraction of sweet potato whole powder (ripe powder) is first reduced, is being increased, finally
There is downward trend；When digestion time is 18min, the flour extraction highest of obtained sweet potato whole powder, is 45.78%.And it is sweet
The flour extraction of potato granule full powder is first to reduce, rear to increase；When digestion time is 8min, obtained sweetpotato granules go out powder
Rate highest is 37.61%.When digestion time is 13,18min, going out for sweet potato whole powder (ripe powder) and sweetpotato granules is obtained
Powder rate difference is larger, and when digestion time is 8,23min, difference of them is little.
Three, the measurement result of embodiment 8-17 refers to following table table 3-4
Table 3 returns measurement result of the cool time to sweet potato flour extraction in 15 DEG C of differences
As shown in Table 3, when returning cold at 15 DEG C, with the increase for returning cool time, the flour extraction of sweet potato whole powder (ripe powder) is presented
Downward trend, when returning cold 10min, the flour extraction of obtained sweet potato whole powder is up to 44.41%；Returning cold 25min or so
The flour extraction for obtaining sweetpotato granules is up to 34.08%.When returning cold at 15 DEG C, cool time is returned at 30,20,10min,
The flour extraction of sweet potato whole powder (ripe powder) and sweetpotato granules difference is more apparent, when returning cold 25min, sweet potato whole powder (ripe powder)
With the flour extractions of sweetpotato granules almost indifference.
Table 4 returns measurement result of the cool time to sweet potato flour extraction in 0 DEG C of difference
As shown in Table 4, in 0 DEG C or so Hui Lengshi, with the increase for returning cool time, the flour extraction of sweet potato whole powder (ripe powder) is in
Downward trend is also presented in existing downward trend, sweetpotato granules；When wherein returning cold 15min, sweet potato whole powder flour extraction is up to
47.55%, when returning cold 10min, the flour extraction of sweetpotato granules is 24.01%.
Four, the measurement result of embodiment 18-21 refers to following table table 5
Table 5 is under different backfill ratios to the measurement result of sweet potato flour extraction
As shown in Table 5, with the increase of backfill ratio, downward trend is presented in the flour extraction of sweet potato whole powder (ripe powder), sweet
Ascendant trend is presented in the flour extraction of potato granule full powder；When the ratio of backfill is 1: 1.5, the flour extraction of sweet potato whole powder (ripe powder) is most
Height is 53.88%, and when backfill ratio is 1 ︰ 3, the flour extraction highest of sweetpotato granules, is 53.48%.When backfill ratio is 1
: when 1.5, the flour extraction of sweetpotato granules and sweet potato whole powder (ripe powder) difference is maximum, with the increase of backfill ratio, the two it
Between difference be gradually reduced.
In conclusion being analyzed by the flour extraction for above-described embodiment 1-21 it is found that process conditions are for this hair
Bright technical solution has significant impact：
The highest process conditions of flour extraction of sweet potato whole powder are：Slice thickness is 1mm；Digestion time is 18min；At 15 DEG C
When returning cold, cold 10min is returned；In 0 DEG C or so Hui Lengshi, cold 15min is returned；Backfill ratio is 1: 1.5；
The highest process conditions of flour extraction of sweetpotato granules are：Slice thickness is 3mm；Digestion time is 8min,
15 DEG C return it is cold when, return cold 25min；In 0 DEG C or so Hui Lengshi, cold 10min is returned；Backfill ratio is 1 ︰ 3.
The invention discloses sweetpotato granules and sweet potato whole powder.
The performance of both sweet potato flours will further be tested below.
1. physical and chemical index
The physical and chemical index of 6 sweet potato flour of table
The quality of the physicochemical property major embodiment of sweet potato flour product keeps situation with nutritional ingredient.As shown in Table 6, sweet potato
The fat content of granule full powder is higher, and the difference of sweet potato whole powder (fecula) and sweet potato whole powder (ripe powder) is little；Sweetpotato granules
It is not much different with the water content of fecula, the water content of sweet potato whole powder (ripe powder) is higher；In three kinds of sweet potato flours, sweet potato whole powder (ripe powder)
It is by cooking, so larger relative to the numerical value of sweet potato fecula in the content for measuring reduced sugar with sweetpotato granules；
The content of ashes of sweet potato whole powder (ripe powder) and sweetpotato granules dot than the content of the ash content of sweet potato fecula, illustrates the above two
Nutritional ingredient it is relatively high.
2. application quality
The application quality of sweet potato flour：Retentiveness, holding oiliness embody processing performance of the sweet potato flour in processed and applied and spy
Property, water holding holding oiliness is better, and sweet potato flour quality is better.This experiment measures its application quality and is shown in Table 7.
The application quality of 7 sweet potato flour of table
As seen from the above table, the retentiveness of sweet potato whole powder (ripe powder) is best, is 4.17；Sweet potato whole powder (ripe powder) and sweet potato particle
The holding oiliness of full powder is not much different, and the quality of the two is preferable.
3. free starch rate
The free starch rate of sweet potato flour embodies the quality of sweet potato flour, and content is lower, and sweet potato flour quality is better.This experiment is surveyed
It is fixed that the result is shown in tables 8.
The free starch rate of 8 sweet potato flour of table
As seen from the above table, the free starch rate of sweetpotato granules and full powder (ripe powder) is not much different, and quality is better than sweet
Potato fecula.
4. cell integrity
Sweet potato flour cell integrity be evaluate sweet potato flour property an important indicator, this experiment respectively 10 times, 40
The photo that 3 kinds of sweet potato flour cells are had taken under times Electronic Speculum is shown in Fig. 1-2.
Fig. 1 is the photo that 3 kinds of sweet potato flour cells are had taken under 10 times of Electronic Speculum, wherein (a) is sweet potato whole powder (fecula),
(b) it is sweet potato whole powder (ripe powder), is (c) sweetpotato granules.
Fig. 2 is the photo that 3 kinds of sweet potato flour cells are had taken under 40 times of Electronic Speculum, wherein (d) be sweet potato whole powder (fecula),
(e) it is sweet potato whole powder (ripe powder), is (f) sweetpotato granules.
Sweet potato whole powder (ripe powder) cell integrity is preferable under Electronic Speculum it can be seen from Fig. 1-2, accidental to have the tiny of dispersion
Particle；Sweetpotato granules cell integrity is fine, there are no the fine particle of dispersion substantially；Sweet potato fecula clasmatosis is tighter
Weight, particle deployment conditions are also than more serious.
Therefore technical solution disclosed by the invention is used, the preferable sweet potato whole powder of quality can be obtained and sweet potato particle is complete
Powder.
Each embodiment is described by the way of progressive in this specification, the highlights of each of the examples are with other
The difference of embodiment, just to refer each other for identical similar portion between each embodiment.For device disclosed in embodiment
For, since it is corresponded to the methods disclosed in the examples, so description is fairly simple, related place is said referring to method part
It is bright.
The foregoing description of the disclosed embodiments enables those skilled in the art to implement or use the present invention.
Various modifications to these embodiments will be apparent to those skilled in the art, as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, of the invention
It is not intended to be limited to the embodiments shown herein, and is to fit to and the principles and novel features disclosed herein phase one
The widest range caused.
Claims (10)
1. a kind of preparation method of sweet potato flour, using fresh sweet potato as raw material, which is characterized in that the preparation method includes mainly such as
Lower step：
1) pre-treatment of raw material；
2) color protection；
3) boiling；
4) Hui Leng
5) it backfills
6) dry.
2. a kind of preparation method of sweet potato flour according to claim 1, which is characterized in that the raw material in the step 1)
Preprocessing process specifically includes：The thickness of cleaning, peeling and slice for fresh sweet potato, the slice is 1-5mm.
3. a kind of preparation method of sweet potato flour according to claim 2, which is characterized in that the color protection process of the step 2)
It specifically includes：By the sweet potato after slice, the color protection time is 30-35min in a concentration of 0.3% citric acid solution.
4. a kind of preparation method of sweet potato flour according to claim 3, which is characterized in that the digestion process of the step 3)
It specifically includes：Sweet potato after color protection is subjected to boiling, boiling temperature is 65-85 DEG C, digestion time 8-25min.
5. a kind of preparation method of sweet potato flour according to claim 4, which is characterized in that the step 4) returns cold process
Specially：Sweet potato after boiling is subjected to Hui Leng, it is 10-15 DEG C to return cold temperature, and it is 10-30min to return cool time.
6. a kind of preparation method of sweet potato flour according to claim 5, which is characterized in that step 5) the backfilling process tool
Body is：Backfill powder is added according to backfill ratio 1: 1.5-3, is added in blender and stirs, until not having larger particles, topple over and dry in the air
It is dry.
7. a kind of preparation method of sweet potato flour according to claim 1, which is characterized in that further include step 7) sieving, warp
After crossing the sieving processing of the step 7), isolated sweetpotato granules and remaining powder two parts.
8. a kind of preparation method of sweet potato flour according to claim 7, which is characterized in that further include more than step 8) at powder
Reason, the step 8) specifically include：The remaining powder that step 7) obtains is crushed, is sieved, sweet potato whole powder is obtained.
9. the sweetpotato granules that the preparation method of any sweet potato flour according to claim 1-7 is prepared,
It is characterized in that, the sweetpotato granules are powdered.
10. the sweet potato whole powder that the preparation method of any sweet potato flour according to claim 1-8 is prepared, feature
It is, the sweet potato whole powder is fine particulate, piece bits shape or powdered.
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| WO2022152117A1 (en) * | 2021-01-15 | 2022-07-21 | 河南工业大学 | Sweet potato dumpling flour and preparation method therefor |
| CN114831287A (en) * | 2022-05-20 | 2022-08-02 | 南京农业大学 | Preparation method of low-bacteria sweet potato whole powder |
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