PROCESS OF PRODUCING PURPLE SWEET POTATO (Ipomoea batatas Lam.) FLOUR

摘要

This utility model discloses a flour type comprises of a purple sweet potato root crop used as wheat flour substitute in baked goods, noodles, instant porridge for children, nutrition pastes, and as a food binder and thickener. The process of producing purple sweet potato flour comprises the following steps: selecting and segregating quality sweet potato; washing and cleaning the sweet potato with potable water to remove adhering soil and extraneous materials; peeling of the skin of the cleaned sweet potato; slicing the peeled sweet potato into chips; steaming the sliced sweet potato chips at predetermined time; oven-drying the steamed sweet potato chips at predetermined heat temperature until a desired moisture content is attained; grinding the dried sweet potato chips until fine and powdery; and sieving the ground sweet potato chips to separate the fine from the coarse particles.