甘薯的加工方法（Processing method of sweet potato）.docVIP

甘薯的加工方法（Processing method of sweet potato） Processing method of sweet potato Release date: 2009-09-04 browsing times: 243 Fresh sweet potatoes contain carbohydrates, proteins, crude fiber, fats, and vitamins. Sweet potatoes are available throughout the body. The leaves are good fodder; potato could be used for papermaking; fine root production of liquor, brewing and saccharification, maltose; tuber can produce starch, saccharification, fermentation and edible; from sweet potato starch can be reproduced in many chemical and food raw materials. Therefore, the development of sweet potato processing industry is promising. Fresh sweet potatoes contain carbohydrates, proteins, crude fiber, fats, and vitamins. Sweet potatoes are available throughout the body. The leaves are good fodder; potato could be used for papermaking; fine root production of liquor, brewing and saccharification, maltose; tuber can produce starch, saccharification, fermentation and edible; from sweet potato starch can be reproduced in many chemical and food raw materials. Therefore, the development of sweet potato processing industry is promising. Dehydrated sweet potato Wash, slice, cook quickly for 2 minutes, dip in 0.2% sulfurous acid solution, cook in room for 1 hours to 2 hours to 65 to 75 degrees celsius. Quick boiled sweet potato Peeling, soaked in water, cut into particles to 0.6 cubic centimeters of cooked, fast drying, water content of 10%. when eating water soaked, cooked potato inflated travel, food and meals for. Sweet potato starch The content of starch in sweet potato is about 13% ~ 24%, and the time of extracting starch should be carried out at harvest time. The method is to break and remove the fiber, soluble sugar, protein, water, rinse and dry. Soluble starch The obtained starch is obtained by the action of acids, bases, oxidants and enzymes. The method is starch, adding 7.5% to 15% hydrochloric acid, stirring, placing for a week (stirring once every few hours), washing, filtering,