Sweet potato, also known as sweet potato, sweet potato, etc., is a low-cost, common and high-nutrition health food. Now we introduce several new types of sweet potato products processing technology.
1, sweet potato powder
Process flow: sweet potato (potato) starch → sand removal → decolorization → flour → extrusion gelatinization → retrogradation → loose strands → dry molding → additional seasonings → packaging products
Operation points:
1 starch treatment: use high quality sweet potato (potato) starch, soaked in water. Remove the gravel by a sand remover, pass a 120-mesh screen, filter out the coarse residue, add morsels at 30% of the dry starch amount, mix thoroughly, decolorize for 6-8 hours, and rinse with clean water three times.
2 powder: The sweet potatoes (potato) and corn starch are processed into a powder machine according to a certain ratio. Add a little vegetable oil and sodium alginate and stir for 8-12 minutes to ensure that the powder group is dry and lean.
3 Squeeze gelatinization: The good powder group is directly poured into the single screw extruder, forming over φ0.8mm sieve plate, and the water bath temperature is 95°C. This process is essentially the gelatinization of starch, which is also called molding. Fans use a blower to cool and cool.
4 Retardation, loosening: After being gelatinized, the fans retreat at room temperature for 4-5 hours, or in the freezer for 2-3 hours, the storage temperature is -4°C, and then they are evacuated with pine wire.
5 Drying, Packing: After the fans are loose, drain the water and put it into a tray. Dry it through a hot air dryer and dry it at 65-75°C to a moisture content of about 12%. Then add seasoning, cover, and automatic. Shrink packaging is finished product.
2, frozen sweet potato products
1 Acceptance of raw materials: The sweet potato raw materials with a spindle-shaped, conical, yellow, orange, disease-free, and mechanical damage were selected.
2 Cutting: To use a multi-function cutter, cut sweet potatoes into strips with a cross-sectional area of ​​2.8 cm (2.8 cm) and a length of 8-10 cm.
3 Steaming: After washing, the French fries are evenly spread on the steaming plate, drained, and steamed until fully cooked. The steam pressure is 0.2mpa and the steaming time is 3-5 minutes.
4 Quick-freezing: It is advisable to use a flow type continuous freezing machine. When the freezing temperature is reduced to about -40°C, the feeding is performed, and the regulating operation speed is within 25-30 minutes, so that the product center temperature reaches -18 to -25°C, the surface is not cracked, and the potato body is not connected.
5 Frozen storage: The sweet potato strips packaged in carton are quickly sent into the freezer, the storage temperature is kept at -18°C or lower, and the temperature fluctuation during frozen storage is controlled within 2°C.
3, sweet potato cane tips
1Selection and treatment of raw materials: Remove the fresh sweet potato shoot tip from the insect leaf spot, withered yellow and damaged leaves, trimmed and drained, and soaked in 0.2% Na2SO3 color protection solution for 18-24 hours. Rinse in clean water until the leaves are not sticky. After the slick, the cans were filled and the cans were injected at 80-90°C. 2 Exhaust and canister: After the cans are evacuated at 80°C for 10 minutes and then sealed. 3 Sterilization, cooling: Sterilization at 115°C for 3 minutes, rapid cooling to below 40°C, sterilization formula at 5-3-5 minutes/115°C. 4 Inspection and packaging: After the cans and expansion tanks were removed, samples were subjected to sensory, physicochemical and microbiological tests.
4, sweet potato beer beverage
Using fresh sweet potatoes as raw materials, supplemented by jujube juice, the mixture of brewer's yeast and grape saccharomyces cerevisiae was mixed and fermented. After mixing and sterilizing, fresh sweet and sour and pure aromas were produced.
1 Liquefaction: 0.1% a-amylase was added and liquefied at a temperature of 70°C and pH=5.6 for 60 minutes.
2 Saccharification: 0.1% saccharification enzyme was added and reacted for 30 minutes at a temperature of 55°C and a pH of 4.5.
3 mash adjustment: slurry soluble solids concentration adjusted 4%-5%. The pH is 4.8-5.2 and dry hops are 1%.
4Inoculation fermentation: add 2%-3% beer yeast liquid culture solution and 2%-3% (W/W) immobilized wine yeast seeds, fermentation temperature 10-12 °C, time 3-4 days, sputum fermentation end Soluble solids content is 2%-2.5%.
5 Fermentation after blending: add jujube juice with soluble solids content of 5.5%-6%, adjust pH to 4.2-4.3, fermentation temperature 10-12°C, time is 2-3 days, fermentation end point soluble The solids content is 2%-2.5%.
6 Clarification: The temperature of the tank is reduced to about 0°C, held for 12 hours, and the supernatant is aspirated. The liquid's light transmittance is required to be greater than 95%.
7 Sterilization: The end point pH of the feed solution is 4.0-4.2, which is an acidic food. The pasteurization formula is 10-20-15 minutes/70°C.
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JILIN COFCO BIO-CHEM AND BIO-ENERGY MARKETING CO., LTD , https://www.cofco-biotech.com