Making method of non-thermal physical freshness-retaining whole sweet potato powder

The invention relates to making method of non-thermal physical freshness-retaining whole sweet potato powder. The problems that whole sweet potato powder made in the prior art is short in refreshing time and poor in taste, color, luster and nutritive value are solved. According to the technical sche...

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Bibliographische Detailangaben
Hauptverfasser:	WEN HUAJIAN, XU NING, LI DONGSHENG, HU YONG, HU KAIQUN, LI WEI, WANG CHAO, ZHOU MENGZHOU, SHI YONG
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention relates to making method of non-thermal physical freshness-retaining whole sweet potato powder. The problems that whole sweet potato powder made in the prior art is short in refreshing time and poor in taste, color, luster and nutritive value are solved. According to the technical scheme, phenolic substances in sweet potatoes are extracted out through a supercritical CO2 extraction method, and the whole sweet potato powder is obtained by conducting smashing, pulp grinding, drying, sterilizing and vacuum packaging. It is shown through a large number of experiments that the storage period of the processed sweet potato powder is greatly prolonged, and the processed sweet potato powder is good in color, fragrance and taste.