Sweet potatoes contain various nutrients such as protein, fat, sugar, vitamins, and trace elements that the human body needs. It is sweet, flat, and has various health functions such as lack of replenishing qi, replenishing energy, strengthening the spleen and stomach, and strengthening the kidneys. In addition, sweet potatoes also have the effect of beauty. It has a good effect on maintaining delicate skin and delaying aging. Hawthorn in addition to general nutrients, but also contains flavonoids, tartaric acid, chlorogenic acid, terpenoids, triterpenoids and other ingredients, with anti-cancer, regulate myocardial function, dilate blood vessels and other effects. At present, the major processed products of sweet potatoes include dried potatoes, potato chips, and potato flour. The development of sweet potato hawthorn cake is a new approach for the development of sweet potato products. First, the main equipment sandwich pot, beater, homogenizer, mixer, packaging machine. Equipment investment in 4-6 million. Second, the process of sweet potato - rinsing - trimming - steaming material - spread drying Hawthorn - selection - rinse - steam - spread out - beating - homogenization - ingredients - scraper - Drying for the first time - exposing - secondary drying - slicing - slicing - baking - packaging 3. Operational points 1. Raw material selection: choose sweet potatoes with low fiber content, high sugar content, robustness and high maturity And a large, fleshy, mature hawthorn is used as raw material. 2. Sweet potato processing: The sweet potatoes picked out will be washed with water, and the sediment and impurities on the surface will be washed away. The artificial nicks, stalks, and sediments at the roots of the roots will be removed. Otherwise, the gum will be affected and the quality will be affected. 3. Hawthorn treatment: remove rotten fruit, insects, fruit, impurities, etc., and then clean. 4. Steaming, air drying: Put the washed sweet potatoes and hawthorn into the steamer respectively, using the cooked heart as the control standard, and then steam the sweet potatoes and hawthorn on the drying table to allow them to cool naturally. 5. Beating and homogenization: Beating with a sieve with a pore size of 3 mm, removing the hawthorn nucleus, and then mixing and homogenizing the hawthorn pulp and the sweet potato pulp in a ratio of 4:3. 6. Blending: Put the homogenized mixture into the blender, add 56% of its total amount of sucrose and 0.2% of citric acid, and start the mixer to mix evenly. 7. Scraper: The uniformly-stirred slurry was scraped on a 40-cm-wide, 60-cm-long tempered glass using a die, and scraped into a sheet of about 3 mm thick, each weighing about 500 grams. 8. Drying for the first time: Push the glass after the scraper into the baking room and dry it for 90-180 minutes. The temperature is controlled at 60°C-65°C to evaporate the water, and part of the sucrose is reduced (reducing sugar accounts for about 9%. -13%) for exposing films. 9. Exposure and secondary drying: The sweet potato hawthorn slices were peeled from the glass and placed on a stainless steel wire mesh of 60 cm in length and 40 cm in width. Then, they are placed on the track rack in order and pushed into the barn. The furnace temperature is 50°C-55°C, and the drying time is 100 minutes-200 minutes, so that the water content is reduced to 15%. 10. Smear tablets: The sweet potato hawthorn slices were removed from the web, slicing one by one, separated by a clean interlining cloth, and 6-8 pieces were placed in a stuffy room above the roasting room, stuffy to moderate hardness and softness. Water is reduced to 10%. 11, slicing, baking tablets: According to customer needs, the film will be cut into round cake or square cake and other shapes, arranged in order on the wooden tray, and then put into the boring film room baking sheet 24 hours, to further reduce the moisture to 6 %-9%. 12. Packaging: divided into small packages (such as plastic bags containing 100 grams, 200 grams) and large packages (such as cartons). Fourth, the finished product quality indicators 1. Sensory indicators: light red, crisp and refreshing, sweet and sour moderate, no smell, no impurities. 2. Biological indicators: Total number of bacteria ≤ 750/g, coliform bacteria ≤ 30/100 g, pathogenic bacteria may not be detected.
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Zhoushan Haiwang Seafood Co., Ltd. , https://www.haiwangseafoods.com