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 sweet powder process flow: sweet potato (potato) starch → sand removal → decolorization → and powder → extrusion gelatinization → coagulation → loose wire → dry molding → additional seasoning → packaging finished product operation points: 1 Starch treatment: optional Premium 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 operating points: 1 raw material acceptance: the appearance of a spindle-shaped, conical, meat yellow, orange, disease-free and mechanical damage of sweet potato raw materials. 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 tip operation points: 1 raw material selection and processing: the fresh sweet potato shoot tips remove the rot and yellow leaves, damaged leaves, cut the whole cut, drain, soaked in 0.2% Na2SO3 color protection solution for 18-24 hours After rinsing in clean water until the leaves have no stickiness, they can be filled and cans of 80-90°C can be added. 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. The sweet potato beer beverage uses fresh sweet potato as raw material, supplemented with jujube juice, mixed fermentation with brewer's yeast and grape saccharomyces cerevisiae, and prepared and sterilized to produce sweet and sour, pure aroma, fresh white foam and rich sweet potato fermentation beverage . Operation points: 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 after the deployment of fermentation: add soluble solids content of 5.5% -6% jujube juice, adjust the pH of 4.2-4.3, fermentation temperature 10-12 °C, time is 2-3 days, the end of the fermentation of soluble solids The 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 final end 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.