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Purple sweet potato as a new endemic species, not only ordinary sweet potato contains nutrients, and its tubers are rich in anthocyanins and purple, is a edible, medicinal and health effects in a strange sweet potatoes. In recent years, because of their special quality purple sweet popular in the domestic market, the development prospects are very bright. Fresh purple sweet potato processed into flour, because of a variety of health functional ingredients fresh potatoes in the process of loss rate is small, whole powder rehydrated still has fresh potato color, taste and flavor, can be used as an excellent food raw materials or additives used in various food industry, not only to meet people on the green, organic, nutritious and healthy food needs, but also for the purple sweet potato and purple sweet potato flour deep processing provides a new direction. This paper investigates different processing methods purple sweet potato flour prepared the best process to analyze three different processing purple sweet potato flour prepared by the difference between quality; and explore purple sweet potato flour in bread and buns in the application and its quality. This study includes the following sections: 1. Preparing hot purple sweet potato flour processing optimum conditions: the purple sweet potato cooking time crushing force, refined flour iodine blue value, chroma L * and a * the composite score for the indicators, study cooking time, dip calcium concentration, emulsifier dosage, drying temperature and other factors on purple sweet potato flour quality impact draw hot air processing purple sweet potato flour prepared the best process. The South purple sweet potato 008 dry cleaned, cut into thin slices about 10-15mm, cooking 12 min, add 50μg/mg (with mashed potatoes adding ratio) of calcium ion solution and 0.4% of an emulsifier (representing the percentage of mashed potato quality, the same below), extruded homogeneous mashed potato, 55 ℃ hot air dried to a moisture content between 6-9%, remove grinding, over 80 mesh standard sieve. The process preparation purple potato flour iodine blue value is low, good color. (2) Preparation of microwave processing purple sweet potato flour optimum conditions: the whole powder of iodine blue value, chroma L * and a * composite score as an indicator to discuss microwave drying power on the purple sweet potato flour iodine blue value effects come prepared microwave processing purple sweet potato flour optimum conditions. Will be dry cleaned South purple potato tuber 008 sheet cut about 10-15mm, cooking 12 min, add 0.4% emulsifier, extruded evenly mashed potatoes, microwave power at 700w dried to moisture content of 6 mashed potatoes % -9%, and remove the grinding, over 80 mesh sieve. The process preparation purple potato flour iodine blue value is lower, the color is good. 3 were prepared frozen processed purple potato flour optimum conditions: the whole powder of iodine blue value, chroma L * and a * composite score as an indicator, study prepared frozen processed purple potato flour optimum conditions . Will be dry cleaned South purple potato tuber 008 sheet cut about 10-15mm, cooking 12 min, peeled hot, add 0.4% emulsifier, extruded evenly mashed potatoes, freeze dried to moisture content of 6 samples % -9% range, remove the crushed and passed through a 80 mesh sieve. The process preparation purple potato flour iodine blue value is lower, good color. 4 prepared by three different processing quality purple potato flour quality comparison between: purple sweet potato flour were measured moisture content, yield, iodine blue value, chroma value, viscosity, water absorption, and freezing and thawing, the seven indicators, analysis of the three different processing purple sweet potato flour prepared quality. Found three different preparation process finished purple potato flour, frozen processed purple potato flour were the best performance; followed by hot processing technology; microwave processing prepared flour among the three poor quality. 5 purple sweet potato flour addition on the quality of bread and bread: the bread textural properties and chroma value indicators discussed adding purple sweet potato flour for bread and bread quality. Found when preparing bread, add 4% purple sweet potato flour quality is better, its size, color, and texture data etc. showed good; preparing bread, add 6% purple sweet potato flour quality, good bread prepared bulky , refreshing stick teeth, restoration is good, with a unique purple purple sweet potato and wheat and purple sweet potato with unique aroma, its color and texture data etc show well.
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