CN1846531A - Making process of quick frozen mashed sweet potato - Google Patents
Making process of quick frozen mashed sweet potato Download PDFInfo
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- CN1846531A CN1846531A CNA2006100440384A CN200610044038A CN1846531A CN 1846531 A CN1846531 A CN 1846531A CN A2006100440384 A CNA2006100440384 A CN A2006100440384A CN 200610044038 A CN200610044038 A CN 200610044038A CN 1846531 A CN1846531 A CN 1846531A
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Abstract
The present invention relates to food processing and is especially making process of quick frozen mashed sweet potato. The making process includes the following steps: sorting material, washing, peeling, steaming at 90-120 deg.c for 20-40 min after adding small amount of active enzyme and color protecting agent, mashing and quick freezing at -30 to -40 deg.c for 10-20 min. The quick frozen mashed sweet potato product has the natural color of sweet potato, no crystal formed in the quick freezing, water content lower than 60 %, starch content of 15-30 %, food and medicine value of sweet potato maintained and convenient eating.
Description
Technical field:
The present invention relates to a kind of food-processing method, specifically is a kind of making process of quick frozen mashed sweet potato.
Background technology:
Sweet potato (Ipomoea batatas Lan) belongs to Convolvulaceae, and sweet potato genus has another name called Ipomoea batatas, sweet potato, sweet potato, red taro, yam, pachyrhizus etc.Sweet potato is important food, feed and insutrial crop in the world.The nutritive value of sweet potato is higher, is rich in starch, generally accounts for 15%～26% of bright potato mass fraction, and high reaches about 30%, and its content is different with the difference of kind.Soluble sugar accounts for 3% of bright sweet potato mass fraction, according to surveying and determination, and protein 2.3g in the bright sweet potato of every 100g, fatty 0.2g, crude fibre 0.5g, mineral matter element 0.9g (wherein Ca 18mg, P 20mg, Fe 0.4mg), carrotene 1.31mg, Vc30mg, V
B10.21mg, V
B20.004mg, niacin 0.5mg, heat 531.4kJ, wherein V
B1, V
B2Be rice, wheat flour 2 times, V
EBe 9.5 times of wheat, vitamin is rice, wheat flour 10 times, and sweet potato also contains 18 seed amino acids in addition, though contained protein is many not as good as the flour of rice and wheat flour, but its biological value is than rice and wheat flour height, and the amino acid of protein is formed comprehensively.Sweet potato is mineral matters such as the contained potassium of " physiological alkalinity " food, calcium, magnesium, can in and the body internal cause often eat acid food such as meat, egg, fish, rice, face and the too much acid that produces, with the acid-base balance in the maintenance human body.
Along with the discovery of anticancer, the anti-cancer effect of sweet potato in recent years, people have had new understanding to sweet potato food, and sweet potato is considered as desirable fat-reducing, health food by the people.Along with the further investigation of people to nutritive value and the medical value of sweet potato, he will be widely used in every field and develop to the depth direction.Sweet potato has been widely used in starch industry, flavouring industry (comprising sweet potato sauce, sweet potato vinegar and soy sauce etc.), typical local food processing industry (as instant food, potato powder, potato chips dish), leisure food (as puffed sweet potato chips, potato dried meat, sweet potato can etc.), beverage industry (as sweet potato fruit beer beverage, sweet potato sour milk etc.), brewing industry, sugar industry etc.At present, report that for the working research of quick-frozen Rhizoma Dioscoreae esculentae mud is existing gold and jade comes (1991) once the sweet potato polyphenol oxidase to be studied; Du Lianqi (2000) studies the method that suppresses the sweet potato brown stain, the result shows: sweet potato is placed in 80 ℃ the hot water and handles 0.8min, put into again by ascorbic acid, experiment and citric acid and protect look processing 15min by 0.06%, 0.24% and 0.30% formulated colour protecting liquid respectively, can obviously suppress the brown stain of sweet potato; He Chuanbo (2002) Starch Phosphate Monoester from Sweet Potato preparating mechanism and optimized parameter research; Cai Jian (2003) and Kan Jianquan (2003) have studied sweet potato glycoprotein; Huang Hongguang (2004) has done the separation and Extraction and the bioactive research thereof of sweet potato polyphenoils; Li Shuyuan etc. (2005) study the color preservation technology of freezing sweet potato: the brown stain that freezing sweet potato takes place in storage activity many and polyphenol oxidase is proportionate, and finds that L～cysteine is comparatively ideal color stabilizer.From above research as can be seen, at present the composition in the sweet potato, starch are extracted and research such as utilize more, but less to the transformation mechanism Mechanism Study of moisture in the variation of sweet potato quality, sweet potato starch and composition thereof in the quick-frozen process, the quick-frozen link sweet potato.
Sweet potato not only is of high nutritive value, and also has very high medical value.The traditional Chinese medical science thinks that sweet potato property is sweet flat, nontoxic.Its effect has tonifying spleen and stomach, nourishing the heart to keep a sound mind, beneficial strength, promoting lactation, the sore that disappears purulence.VA is former abundant in the sweet potato, can control yctalopia.Compendium of Material Medica record: the sweet potato qi-restoratives is weary, beneficial strength, strengthening the spleen and stomach, strong kidney yin.The Japan scientist finds that sweet potato contains abundant mucus protein (a kind of glycoprotein); human body there is special protective effect; the elasticity that can keep human body painstaking effort tube wall; stop atherosclerotic; can also prevent adesmosises such as liver, kidney; lubricated alimentary canal and respiratory tract reduce the generation of inflammation and canceration.U.S. scientist finds; the chemical substance that contains a kind of dehydrobenzene in the sweet potato; can prevent colon cancer and breast cancer; and contain a kind of estrogen, to protection skin, the good effect that delayed senility, in addition; content of cellulose is very high in the sweet potato; can prevent constipation, prevent the formation of cholesterol in the blood, the generation of prevention coronary heart disease.
Summary of the invention:
Purpose of the present invention is exactly the defective that exists at prior art, and a kind of making process of quick frozen mashed sweet potato is provided.
Its technical scheme is: raw material is selected---cleans that---peeling------is beaten mud---moisture state---under-30 ℃ to-40 ℃ conditions quick-frozen 10-20 minute 90-120 ℃ of boiling 20-40 minute (adding a small amount of organized enzyme and color stabilizer simultaneously).
Effect of the present invention: adopt the quick-frozen Rhizoma Dioscoreae esculentae mud that makes after the technique scheme, the natural colour that has kept sweet potato, the state of freezing does not have crystallization, moisture is less than 60%, content of starch 15-30% had both kept sweet potato self and had got characteristic and nutrients, instant edible again, sanitary index reaches the exported product standard, and it is simple to have preparation technology.
Specific embodiment:
Remove the peel to such an extent that the sweet potato raw material is an example to process 1000 kilograms, before boiling, add 2-5 kilogram glucose organized enzyme as the organized enzyme additive, add 0.5 kilogram of ascorbic acid, 0.1 kilogram of citric acid simultaneously as color stabilizer, with sweet potato boiling 40 minutes under 100 ℃ of conditions, get sweet potato after the boiling and break into clay coating with sludging equipment, quick-frozen made Rhizoma Dioscoreae esculentae mud in 10 minutes under-40 ℃ of conditions at last, detected then, packing.
In the sweet potato raw material of the foregoing description, can also get taste, in sweet potato, add an amount of rice and flour and the flavouring of getting according to different eaters.
Claims (2)
1, a kind of making process of quick frozen mashed sweet potato, it is characterized in that according to the following step: raw material is selected---cleans that---peeling---is added a small amount of organized enzyme and color stabilizer at 90-120 ℃ of boiling 20-40 minute and---beaten mud---moisture state---under-30 to-40 ℃ of conditions quick-frozen 10-20 minute.
2, according to the described making process of quick frozen mashed sweet potato that gets of claim 1, it is characterized in that: described organized enzyme is the glucose organized enzyme, and its addition is the 0.02-0.05% of peeling back sweet potato weight; Described color stabilizer is that account for behind skin sweet potato weight 0.005% ascorbic acid and 0.001% citric acid formed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100440384A CN100518544C (en) | 2006-05-08 | 2006-05-08 | Making process of quick frozen mashed sweet potato |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100440384A CN100518544C (en) | 2006-05-08 | 2006-05-08 | Making process of quick frozen mashed sweet potato |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1846531A true CN1846531A (en) | 2006-10-18 |
| CN100518544C CN100518544C (en) | 2009-07-29 |
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ID=37076457
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100440384A Expired - Fee Related CN100518544C (en) | 2006-05-08 | 2006-05-08 | Making process of quick frozen mashed sweet potato |
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| CN (1) | CN100518544C (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293385A (en) * | 2011-08-29 | 2011-12-28 | 四川省农业科学院 | Purple sweet potato cake and preparation method thereof |
| CN103053967A (en) * | 2013-02-06 | 2013-04-24 | 湖南农业大学 | Quick-frozen sweet potato conditioning product with roasted sweet potato flavor and processing method thereof |
| CN103315248A (en) * | 2013-06-27 | 2013-09-25 | 荣成宏业实业有限公司 | Method for processing instant sweet potato food by using microwaves |
| CN103932110A (en) * | 2014-05-04 | 2014-07-23 | 南京飞马食品有限公司 | Preparation method of flavored nutritional purple sweet potato paste |
| CN105249343A (en) * | 2015-10-14 | 2016-01-20 | 山西大学 | Mashed colored purple potato and preparation method and application thereof |
| CN108669499A (en) * | 2018-05-07 | 2018-10-19 | 王爱明 | A kind of production method of quick-frozen purple sweet potato |
-
2006
- 2006-05-08 CN CNB2006100440384A patent/CN100518544C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293385A (en) * | 2011-08-29 | 2011-12-28 | 四川省农业科学院 | Purple sweet potato cake and preparation method thereof |
| CN102293385B (en) * | 2011-08-29 | 2013-07-03 | 四川省农业科学院 | Purple sweet potato cake and preparation method thereof |
| CN103053967A (en) * | 2013-02-06 | 2013-04-24 | 湖南农业大学 | Quick-frozen sweet potato conditioning product with roasted sweet potato flavor and processing method thereof |
| CN103053967B (en) * | 2013-02-06 | 2014-02-26 | 湖南农业大学 | Quick-frozen sweet potato conditioning product with roasted sweet potato flavor and processing method thereof |
| CN103315248A (en) * | 2013-06-27 | 2013-09-25 | 荣成宏业实业有限公司 | Method for processing instant sweet potato food by using microwaves |
| CN103932110A (en) * | 2014-05-04 | 2014-07-23 | 南京飞马食品有限公司 | Preparation method of flavored nutritional purple sweet potato paste |
| CN105249343A (en) * | 2015-10-14 | 2016-01-20 | 山西大学 | Mashed colored purple potato and preparation method and application thereof |
| CN108669499A (en) * | 2018-05-07 | 2018-10-19 | 王爱明 | A kind of production method of quick-frozen purple sweet potato |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100518544C (en) | 2009-07-29 |
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| CP01 | Change in the name or title of a patent holder |
Address after: Dongying County, Shandong province Guangrao County high road Shun Chi Group Company Patentee after: Chizhong Group Co., Ltd., Shandong Address before: Dongying County, Shandong province Guangrao County high road Shun Chi Group Company Patentee before: Shandong Chizhong Group Corp., Ltd. |
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| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20090729 Termination date: 20100508 |