CN112401223A - Processing method of instant sweet potato powder - Google Patents
Processing method of instant sweet potato powder Download PDFInfo
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- CN112401223A CN112401223A CN202011384173.XA CN202011384173A CN112401223A CN 112401223 A CN112401223 A CN 112401223A CN 202011384173 A CN202011384173 A CN 202011384173A CN 112401223 A CN112401223 A CN 112401223A
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- mustard
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- powder
- sweet potatoes
- vermicelli
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 74
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 74
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 239000000843 powder Substances 0.000 title claims description 37
- 241000219198 Brassica Species 0.000 claims abstract description 39
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 39
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract description 39
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 39
- 235000010460 mustard Nutrition 0.000 claims abstract description 39
- 239000004382 Amylase Substances 0.000 claims abstract description 12
- 108010065511 Amylases Proteins 0.000 claims abstract description 12
- 102000013142 Amylases Human genes 0.000 claims abstract description 12
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 12
- 235000019418 amylase Nutrition 0.000 claims abstract description 12
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 12
- 239000008157 edible vegetable oil Substances 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 229920002472 Starch Polymers 0.000 claims description 18
- 238000004140 cleaning Methods 0.000 claims description 18
- 235000019698 starch Nutrition 0.000 claims description 18
- 239000008107 starch Substances 0.000 claims description 18
- 150000003839 salts Chemical class 0.000 claims description 15
- 244000178993 Brassica juncea Species 0.000 claims description 6
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 claims description 6
- 235000011305 Capsella bursa pastoris Nutrition 0.000 claims description 6
- 240000008867 Capsella bursa-pastoris Species 0.000 claims description 6
- 206010033546 Pallor Diseases 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000012545 processing Methods 0.000 abstract description 9
- 238000002360 preparation method Methods 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 6
- 235000015097 nutrients Nutrition 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000005176 gastrointestinal motility Effects 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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)
- Microbiology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a processing method of instant sweet potato vermicelli, which is characterized in that yeast, amylase and pectinase are added in the preparation process of raw materials of sweet potato and mustard to ensure that the sweet potato and the mustard are fully fermented and the internal nutrient components are mutually promoted and fused, so that the prepared sweet potato vermicelli not only has the taste of the sweet potato, but also has the medicinal value of the mustard. Meanwhile, in the preparation process, all raw materials are simple and easy to obtain, the processing cost is reduced, the taste of the sweet potato vermicelli is improved, and the health-preserving requirement of modern people is met.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a processing method of instant sweet potato powder.
Background
The sweet potatoes, also called sweet potatoes, sweet potatoes and sweet potatoes, are rich in vitamin C, carotene, important vitamins and mineral substances such as calcium, phosphorus, iron and the like which are necessary for human bodies, also contain high-quality dietary fibers, and have the physiological effects of reducing the cholesterol content in blood, preventing heart diseases, controlling blood sugar, preventing diabetes, promoting gastrointestinal motility, preventing constipation, removing harmful substances in human bodies and the like. The fresh sweet potatoes have high preservation condition requirements and are easy to rot, so that the preservation cost is high. With the increasing of scientific research and development, the deep processing of sweet potatoes is widely used, wherein the processing of sweet potato powder in the three provinces is 95 percent of the whole country, mainly including Shandong, Henan and Anhui. The deep processing of the sweet potatoes comprises modes of sweet potato starch, sweet potato vermicelli, sweet potato sheet jelly and the like, the instant sweet potato powder is convenient for people to carry and is widely accepted by people, and the existing instant sweet potato powder has too many additives added in the production process, has single taste and is not suitable for the requirements of modern people.
Disclosure of Invention
The invention aims to provide a processing method of instant sweet potato powder, which does not need to add any additive in the preparation process and is green and safe.
The technical scheme adopted by the invention is as follows: a processing method of instant sweet potato powder comprises the following steps:
step 1, selecting fresh sweet potatoes and mustard, cleaning the fresh sweet potatoes and mustard in a cleaning machine, removing impurities, adding salt into the sweet potatoes and the mustard after cleaning, soaking for 10-30 min, and then spraying with clear water;
step 2, adding the cleaned sweet potatoes into a stirrer for crushing, selecting a 1-3mm screen for filtering, adding edible salt, yeast and amylase, fermenting for 12-13 hours, standing, and pouring out the upper clear water to obtain wet starch;
step 3, putting the cleaned leaf mustard into water with the temperature of 85-100 ℃, blanching for 3-6 min, taking out, adding cold water for cooling, draining, crushing and screening to obtain mustard powder;
step 4, mixing and stirring the wet starch obtained in the step 2 and the shepherd's purse powder obtained in the step 3 uniformly, adding pectinase, and standing for 4-5 hours; pouring edible oil into the frying pan, and pouring the edible oil into the frying pan when the temperature of the edible oil in the frying pan rises to 50-60 ℃ for stir-frying until the edible oil is in a ball shape;
and 5, rolling the dough obtained in the step 4, cutting the dough into vermicelli with different shapes and specifications, naturally airing the vermicelli on an airing rack, and packaging the vermicelli.
The present invention is also characterized in that,
in the step 2, the mass ratio of the sweet potatoes to the edible salt is 1: 0.01-0.02; in the step 2, the mass ratio of the sweet potatoes to the yeast is 1: 0.01-0.05; in the step 2, the mass ratio of the sweet potato powder to the amylase is 1: 0.2-0.3.
In the step 4, the mass ratio of the wet starch to the mustard powder is 1: 0.5-0.8.
In the step 4, the mass ratio of the total mass of the wet starch and the mustard powder to the mass of the pectinase is 1: 0.3-0.4.
The invention has the beneficial effects that: according to the processing method of the instant sweet potato powder, the raw materials of the sweet potato and the mustard are selected in the processing process, and the yeast, the amylase and the pectinase are added in the preparation process, so that the sweet potato and the mustard are fully fermented, and the internal nutritional ingredients are mutually promoted and fused, so that the prepared sweet potato powder has the taste of the sweet potato and the medicinal value of the mustard. Meanwhile, in the preparation process, all raw materials are simple and easy to obtain, the processing cost is reduced, the taste of the sweet potato vermicelli is improved, and the health-preserving requirement of modern people is met.
Detailed Description
The present invention will be described in detail with reference to the following embodiments.
The invention provides a processing method of instant sweet potato powder, which comprises the following steps:
step 1, selecting fresh sweet potatoes and mustard, cleaning the fresh sweet potatoes and mustard in a cleaning machine, removing impurities, adding salt into the sweet potatoes and the mustard after cleaning, soaking for 10-30 min, and then spraying with clear water;
step 2, adding the cleaned sweet potatoes into a stirrer for crushing, selecting a 1-3mm screen for filtering, adding edible salt, yeast and amylase, fermenting for 12-13 hours, standing, and pouring out the upper clear water to obtain wet starch;
step 3, putting the cleaned leaf mustard into water with the temperature of 85-100 ℃, blanching for 3-6 min, taking out, adding cold water for cooling, draining, crushing and screening to obtain mustard powder;
step 4, mixing and stirring the wet starch obtained in the step 2 and the shepherd's purse powder obtained in the step 3 uniformly, adding pectinase, and standing for 4-5 hours; pouring edible oil into the frying pan, and pouring the edible oil into the frying pan when the temperature of the edible oil in the frying pan rises to 50-60 ℃ for stir-frying until the edible oil is in a ball shape;
and 5, rolling the dough obtained in the step 4, cutting the dough into vermicelli with different shapes and specifications, naturally airing the vermicelli on an airing rack, and packaging the vermicelli.
In the step 2, the mass ratio of the sweet potatoes to the edible salt is 1: 0.01-0.02; the mass ratio of the sweet potatoes to the yeast is 1: 0.01-0.05; the mass ratio of the sweet potato powder to the amylase is 1: 0.2-0.3.
In the step 4, the mass ratio of the wet starch to the mustard powder is 1: 0.5-0.8.
In the step 4, the mass ratio of the total mass of the wet starch and the mustard powder to the mass of the pectinase is 1: 0.3-0.4.
Example one
Step 1, selecting fresh sweet potatoes and mustard, cleaning the fresh sweet potatoes and mustard in a cleaning machine, removing impurities, adding salt into the sweet potatoes and the mustard after cleaning, soaking for 10min, and then spraying clear water; step 2, adding 1Kg of cleaned sweet potatoes into a stirrer for crushing, selecting a 1mm screen for filtering, adding 0.01Kg of edible salt, 0.05Kg of yeast and 0.2Kg of amylase, fermenting for 13 hours, standing, pouring out the upper clear water to obtain wet starch; step 3, putting the cleaned leaf mustard into water with the temperature of 85 ℃, blanching for 6min, taking out, adding cold water for cooling, draining, crushing and screening to obtain mustard powder; step 4, mixing and stirring 1Kg of wet starch in the step 2 and 0.5Kg of capsella bursa-pastoris powder in the step 3 uniformly, adding 0.3Kg of pectinase, and standing for 5 hours; pouring edible oil into the frying pan, and pouring the edible oil into the frying pan when the temperature of the edible oil in the frying pan rises to 60 ℃ for stir-frying until the edible oil is in a ball shape; and 5, rolling the dough obtained in the step 4, cutting the dough into vermicelli with different shapes and specifications, naturally airing the vermicelli on an airing rack, and packaging the vermicelli.
Example two
Step 1, selecting fresh sweet potatoes and mustard, cleaning the fresh sweet potatoes and mustard in a cleaning machine, removing impurities, adding salt into the sweet potatoes and the mustard after cleaning, soaking for 30min, and then spraying with clear water; 2, adding 2Kg of cleaned sweet potatoes into a stirrer for crushing, selecting a 3mm screen for filtering, adding 0.02Kg of edible salt, 0.01Kg of yeast and 0.3Kg of amylase, fermenting for 13 hours, standing, pouring out the upper clear water to obtain wet starch; step 3, putting the cleaned leaf mustard into water with the temperature of 100 ℃, blanching for 3min, taking out, adding cold water for cooling, draining, crushing and screening to obtain mustard powder; step 4, mixing and stirring 2Kg of wet starch in the step 2 and 0.8Kg of capsella bursa-pastoris powder in the step 3 uniformly, adding 0.4Kg of pectinase, and standing for 5 hours; pouring edible oil into the frying pan, and pouring the edible oil into the frying pan when the temperature of the edible oil in the frying pan rises to 60 ℃ for stir-frying until the edible oil is in a ball shape; and 5, rolling the dough obtained in the step 4, cutting the dough into vermicelli with different shapes and specifications, naturally airing the vermicelli on an airing rack, and packaging the vermicelli.
EXAMPLE III
Step 1, selecting fresh sweet potatoes and mustard, cleaning the fresh sweet potatoes and mustard in a cleaning machine, removing impurities, adding salt into the sweet potatoes and the mustard after cleaning, soaking for 25min, and then spraying with clear water; step 2, adding 1Kg of cleaned sweet potatoes into a stirrer for crushing, selecting a 1mm screen for filtering, adding 0.05Kg of edible salt, 0.05Kg of yeast and 0.2Kg of amylase, fermenting for 12 hours, standing, pouring out the upper clear water to obtain wet starch; step 3, putting the cleaned leaf mustard into water with the temperature of 90 ℃, blanching for 5min, taking out, adding cold water for cooling, draining, crushing and screening to obtain mustard powder; step 4, mixing and stirring 1Kg of wet starch in the step 2 and 0.5Kg of capsella bursa-pastoris powder in the step 3 uniformly, adding 0.4Kg of pectinase, and standing for 4 hours; pouring edible oil into the frying pan, and pouring the edible oil into the frying pan when the temperature of the edible oil in the frying pan rises to 55 ℃ for stir-frying until the edible oil is in a ball shape; and 5, rolling the dough obtained in the step 4, cutting the dough into vermicelli with different shapes and specifications, naturally airing the vermicelli on an airing rack, and packaging the vermicelli.
By the mode, according to the processing method of the instant sweet potato powder, the raw materials of the sweet potato and the mustard are selected in the processing process, and the yeast, the amylase and the pectinase are added in the preparation process, so that the sweet potato and the mustard are fully fermented, and the internal nutritional ingredients are mutually promoted and fused, so that the prepared sweet potato vermicelli not only has the taste of the sweet potato, but also has the medicinal value of the mustard. Meanwhile, in the preparation process, all raw materials are simple and easy to obtain, the processing cost is reduced, the taste of the sweet potato vermicelli is improved, and the health-preserving requirement of modern people is met.
Claims (4)
1. A processing method of instant sweet potato powder comprises the following steps:
step 1, selecting fresh sweet potatoes and mustard, cleaning the fresh sweet potatoes and mustard in a cleaning machine, removing impurities, adding salt into the sweet potatoes and the mustard after cleaning, soaking for 10-30 min, and then spraying with clear water;
step 2, adding the cleaned sweet potatoes into a stirrer for crushing, selecting a 1-3mm screen for filtering, adding edible salt, yeast and amylase, fermenting for 12-13 hours, standing, and pouring out the upper clear water to obtain wet starch;
step 3, putting the cleaned leaf mustard into water with the temperature of 85-100 ℃, blanching for 3-6 min, taking out, adding cold water for cooling, draining, crushing and screening to obtain mustard powder;
step 4, mixing and stirring the wet starch obtained in the step 2 and the shepherd's purse powder obtained in the step 3 uniformly, adding pectinase, and standing for 4-5 hours; pouring edible oil into the frying pan, and pouring the edible oil into the frying pan when the temperature of the edible oil in the frying pan rises to 50-60 ℃ for stir-frying until the edible oil is in a ball shape;
and 5, rolling the dough obtained in the step 4, cutting the dough into vermicelli with different shapes and specifications, naturally airing the vermicelli on an airing rack, and packaging the vermicelli.
2. The processing method of the instant sweet potato powder as claimed in claim 1, wherein the mass ratio of the sweet potatoes to the edible salt in the step 2 is 1: 0.01-0.02;
the mass ratio of the sweet potatoes to the yeast in the step 2 is 1: 0.01-0.05;
the mass ratio of the sweet potato powder to the amylase in the step 2 is 1: 0.2-0.3.
3. The processing method of instant sweet potato powder as claimed in claim 1, wherein the mass ratio of the wet starch to the mustard powder in step 4 is 1: 0.5-0.8.
4. The processing method of instant sweet potato powder as claimed in claim 1, wherein the mass ratio of the total mass of the wet starch and the mustard powder to the pectinase in the step 4 is 1: 0.3-0.4.
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| CN202011384173.XA CN112401223A (en) | 2020-12-01 | 2020-12-01 | Processing method of instant sweet potato powder |
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| CN202011384173.XA CN112401223A (en) | 2020-12-01 | 2020-12-01 | Processing method of instant sweet potato powder |
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2020
- 2020-12-01 CN CN202011384173.XA patent/CN112401223A/en not_active Withdrawn
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