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Studies on Sweetpotato Granule Processing Technology and Its Application in Bread

Author: LinHua
Tutor: XiaYanBin
School: Hunan Agricultural University
Course: Of Food Science
Keywords: Sweetpotato granule Backfilling Response surface methodology Bread
CLC: TS215
Type: Master's thesis
Year: 2009
Downloads: 91
Quote: 0
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Abstract


China’s sweet potato acreage and production ranks first in the world, but the sweet potato processing industry is very slow. In recent years, the sweet potato food processing industry has developed rapidly, but the late start, a lower level of processing technology, equipment, poor processing varieties suitable for cultivation, and popularization of relatively stagnant, resulting in fewer products and poor quality, the impact on the improvement of economic efficiency; also as a result of deep processing technology is not matching, so that many useful components as scrap waste, and pollution. Sweet potato powder production technology research and its application for full use of China’s rich resources of sweet potato, sweet potato processing to upgrade the industrial structure, improve the people’s food structure and improve the income of the farmers have a greater economic and practical significance, very much from all sides concern.The paper discusses three different sweet potato powder processing characteristics, and to further study the situation for the current processing method of backfilling process technology and its products in the application of bread, sweet potato is designed to provide a theoretical basis of deep processing and practice guidance.1、Act on the backfilling, direct dry crushing method, freeze-thaw method three different sweet potato powder processing technology of sweet potato obtained powder chemical, physical and functional indicators and analysis carried out, various factors come: Backfilling Act Process production of high quality sweet potato powder, suitable for industrialization and mass production, in line with the sweet potato processing industry in China’s development needs.2、Leaching of calcium, respectively, discussed the concentration of added emulsifier amount of cooking time, temperature and drying rate of sweet potato filling granules of free starch content. The results showed that leaching of calcium concentration, cooking time and filling ratio of sweet potato powder particles during the processing of the main factors. In order to improve the reliability of the results of statistical analysis, these three factors in this article are located in five levels, five levels of three factors for the design of the pilot rotation. The actual situation in combination with the best technology will be identified as: Cooking time 13min, leaching of calcium concentration of 74ppm, filling more than 120%.3、Add the sweet potato bread powder not only improved the nutritional value of bread, but also to reduce the aging of bread, to extend the shelf life of bread. When the sweet potato bread in the whole volume of powder add 4% -12% of the volume of the bread does not produce a disincentive to have little effect on the acidity of bread; When adding 12% higher than after the bread with sweet potato than the size of the entire increase the amount of powder and add significantly reduced. According to the results of orthogonal test to optimize the formulation, the powder of sweet potato for sweet potato bread recipe best to add the volume of powder 8%, 12% of the amount of sugar added, the volume of modifier added 0.8 percent, 1.5 percent the volume of yeast added. Sweet potato powder to the bread at room temperature at 25℃±2℃, humidity 60%±10% for a week under the conditions of place and did not add the bread, sweet potato powder were compared. The results show that: Add the bread, sweet potato powder in a week of storage stability did not add significantly better than the ordinary sweet potato powder surface.

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