CN102028168B - Method for processing instant dried sweet potato - Google Patents
Method for processing instant dried sweet potato Download PDFInfo
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Abstract
The invention provides a method for processing an instant dried sweet potato, which comprises the following steps of: carrying out storage and saccharification pretreatment on a fresh sweet potato; cleaning the sweet potato, removing the peel of the fresh sweet potato and cutting the sweet potato into strips; blanching for 15-30 seconds; leaching; adding 1-3 percent by mass of honey; steaming for30-45 minutes in steam; drying to the water content of 32-36 percent at 60-70 DEG C in microwave vacuum; adding 0.2-0.4 percent by mass of mountain naphthalene oil; steaming for 15-30 minutes in steam; drying to the water content of 14-18 percent at 50-60 DEG C in microwave vacuum; storing and dampening to the water content of 20-24 percent at 4-8 DEG C in a refrigeration house; and carrying out microwave sterilization at 30-40 DEG C for 3-6 minutes; and packaging in vacuum. By adopting the processing method of the invention, the produced instant dried sweet potato has flexible texture and certain toughness and can be chewed by all people regardless of age and sex; the product has uniform color, presents red gloss and has the potato flavor deserved by the variety, palatable sweetness, no any food additive, short vacuum microwave drying time and less loss of nutrition components; the product has the normal temperature quality guarantee period for 9 months and the refrigeration quality guarantee period for 12 months; the quality standard of the product meets the following condition: the total bacterial amount is not more than 1,000 CFU/g, the mould is not more than 50 CFU/G, the escherichia coli is not more than 30 MPN/100g, and pathogenic bacteria are not detected; in addition, the energy consumed for producing the instant dried sweet potato is reduced by more than 30 percent compared with the energy consumed for producing the instant dried sweet potato by hot air drying.
Description
(1) technical field
The present invention relates to a kind of processing method of instant dried sweet potato.
(2) background technology
Ipomoea batatas has another name called sweet potato, pachyrhizus, sweet potato etc., is the annual root crop of Convolvulaceae, originates in South America, and the plantation in year is historical surplus China existing 400.Ipomoea batatas accounts for global 70% in the cultivated area of China, reach about 1.4 hundred million mu, is only second to paddy rice, wheat and corn, and planting area almost spreads all over the country except that extremely frigid zones.Annual production accounts for 80% of whole world total output more than 100,000,000 tons.
Contain 60%~80% moisture in the general Ipomoea batatas piece root, 10%~30% starch, about 5% sugar and a small amount of protein, grease, cellulose, hemicellulose, pectin, ash grade, and contain abundant vitamin (C, B in addition in the Ipomoea batatas
1, B
2), its starch also is easy to be absorbed by the body.
China's traditional medicine thinks that the Ipomoea batatas nature and flavor are sweet flat, have tonifying spleen and stomach nourishing the heart to keep a sound mind, beneficial strength, promoting lactation, the sore that disappears to swell, control effects such as yctalopia.Since the eighties in 20th century; People have had new understanding again for nutritive value and the medical health effect of Ipomoea batatas, and developed countries such as Japan, America and Europe are regarded as nutrient balance to Ipomoea batatas and comprehensive health food, have started one edible " Ipomoea batatas heat " in the world; Ipomoea batatas is a kind of " physiological alkalinity " food; It can neutralize daily rice, face, meat, the acidic materials that egg produced play the alkalescent effect of keeping healthy human body blood.In 2007, it was the greengrocery healthy food ranking list umber one that Ipomoea batatas is recommended by The World Health Organization (WHO).The Japan scholar speaks of in " longevity research "; In the rural area in the long-lived area of Japan, the potato class was the continuous food of normal food in the past.In the village that old man more than western part, China Guangxi is at the age of one hundred years old concentrates, Ipomoea batatas also is one of daily staple food.
Modern medicine study shows that edible Ipomoea batatas has multiple medical health effect.Like the dehydrobenzene in the Ipomoea batatas (DHEA) lubricated and antiinflammatory action are played in human respiratory tract, alimentary canal, bone joint, and can prevent breast cancer and colon cancer.Sweet potato dietary fiber can stimulate intestines wall wriggling, and it is unimpeded to help defecation, reduces tired constipation and causes autointoxication, delays people's aging course, and can prevent hemorrhoid, appendicitis, diabetes and colorectal cancer to take place.Japan state-run cancer prevention research institute is to there being 12 kinds of vegetables ranks of obvious anticarcinogenic effect, and wherein ripe Ipomoea batatas, living Ipomoea batatas are come first and second position.
Estimate that according to relevant department what China Ipomoea batatas directly made feed at present has accounted for 50%, industrial processes only accounts for 15%, directly ediblely accounts for 14%, accounts for 6% as potato seed, and other has 15% to rot because of preservation is improper and mould.And the main processing variety of Ipomoea batatas is starch and vermicelli, and its added value of product is low.
In recent years, the Along with people's growth in the living standard, rhythm of life is accelerated, vacation the crowd of going on a tour increase; And a large amount of retired old men of bringing of aging population; Leisure food has welcome the fast-developing epoch, and the year total volume of retail sales of present all kinds of leisure food (is representative with dry fruit, dilated food, fish product) surpasses 4,000 hundred million yuan, and to be higher than 20% speed increment every year; Be the most great-hearted component part in the food service industry, become the essential consumer goods of common people's daily life gradually.But a lot of leisure food are also unhealthy, like fried food, high-fat foods, high sugar food and numerous food that contains additive (anticorrisive agent), if too much take in, very endanger health of masses.
Because Ipomoea batatas has above-mentioned many nourishing healthy effects, therefore healthy, the delicious Ipomoea batatas leisure food processing of exploitation improves its added value, and to development national economy, it is of great advantage to uplift the people's living standard.
Dried sweet potato is for a long time at China's non-staple food that receives a kind of unique local flavor that the various places people like deeply among the people; General manual family manufacture is more, and manufacturing condition falls behind, and generally adopts fiery pit or Exposure to Sunlight drying; Efficient is low, sanitary condition is poor; Bacterium is high with other content of microorganisms in the product, and short, edible having a big risk of shelf-life is not suitable for large-scale production.
Existing document has also been reported the processing technology thereof of some dried sweet potatos; Has plenty of above-mentioned traditional handicraft; Have plenty of fried food, have plenty of the packing back and adopt the high-temperature steam sterilization, having relatively high expectations of packaging bag; Not only increased follow-up packaging bag dry cleansing process, and may the color and luster of product have been exerted an influence.
Related invention patent aspect, peaceful grand plan " steaming French fries, the piece processing method " CN03118123.6 like the Hunan smokes process because temperature is low, and required time reaches tens hours, and the bottleneck time of processing is long.The Liu Xiju in packet header " natural French fries production technology " CN 200310119262.1 is a kind of fries.The Kikuchi unit of Japan becomes " preparation method of baking dry potato and baking dry potato " CN200410079412.5, though in the end adopted high-temperature sterilization, intermediate link is that boiling is cut off afterwards, has strengthened the edible risk that microbial infection produces in the production process.The Shen Weichao in Ningbo, Huang Baoli " preparation method of convenient food from sweet potato " CN 200710067194.7, the extrusion molding of employing, tissue receives brokenly ring, and possible toughness of products is relatively poor, and product is without sterilization.
And dried sweet potato in the market, the interpolation that has sugar too much, the quality that has is really up to the mark, the interpolation that has pigment and anticorrisive agent, influenced consumer groups greatly.
(3) summary of the invention
The object of the invention provides the processing method of a kind of edible safety, color, smell and taste dried sweet potato instant leisure food good, sutable for men, women, and children; It is not enough to solve present sweet potato material processing and utilization; And existing dried sweet potato product general drying time long, contain that food additives (anticorrisive agent, pigment etc.), quality are hard partially, color and luster partially secretly, content of microorganisms is than problems such as height.
The technical scheme that the present invention adopts is:
A kind of processing method of instant dried sweet potato, said method comprises:
(1) during fresh Ipomoea batatas is packed the basket of ventilating into, makes somebody a mere figurehead and be stacked in indoor shady and cool ventilation, carry out saccharification in 10~15 ℃ of storages of room temperature and handled 10~15 days; Material choice: Ipomoea batatas requires to gather before frost season, selects the smooth delicacy of epidermis, no worm channel, no scab, nothing junk, free from extraneous odour, size to make raw material with the bright potato of 100~500 grams;
(2) Ipomoea batatas that will be after saccharification is handled obtains sweet potato stripe blanching 15~30s in 80~90 ℃ of water through cleaning, peeling, slitting, drains subsequent use;
(3) step (2) gained sweet potato stripe adds the honey that quality is a sweet potato stripe quality 1~3% after draining; Behind water vapour steaming 30~45min, (vacuum 0.5~0.9KPa) to sweet potato stripe moisture is 32~36% (about 2 hours consuming time) to 60~70 ℃ of micro-wave vacuums;
(4) step (3) gained sweet potato stripe adds the mountain bitter edible plant oil that quality is step (a 3) gained sweet potato stripe quality 0.2~0.4%; After steaming 15~30min with water vapour, 50~60 ℃ of microwave vacuums do (vacuum 0.5~0.9KPa) dry to the sweet potato stripe moisture be 14~18% (about 2 hours consuming time);
(5) 4~8 ℃ of freezer storages of step (4) gained sweet potato stripe (about 3 days consuming time) to sweet potato stripe moisture is 20~24%, 30~40 ℃ of microwave sterilization 3~6min, and vacuum packaging promptly gets said instant dried sweet potato.Vacuum microwave equipment can adopt Huayuan Pharmaceutical Equipment Science & Technology Co., Ltd., Tianshui's dynamic microwave vacuum drier C 20, vacuum is below 0.9KPa when dry.Determination of moisture is measured according to GB/T 5009.3-2003 method.
Preferably, the said Ipomoea batatas of said step (2) is cut into (2.0~3.0cm) * (2.0~3.0cm) * (sweet potato stripe of 4~8cm) sizes.
Higher, the color and luster of hard (it is less to contain moisture), energy consumption for drying partially secretly, content of microorganisms is higher and added the additive (anticorrisive agent that is unfavorable for health for the general quality of dried sweet potato of producing to present dried sweet potato; Pigment) defective such as; Patent of the present invention adopts secondary boiled back micro-wave vacuum to combine the processing technology of sterilization simultaneously, and the dried sweet potato product of being produced its neither too hard, nor too soft (water content is higher), look-perfume-distinguish the flavor of, edible safety, health and energy consumption reduce more than 30%.
Drying is a committed step in dried sweet potato manufacturing process.Heated-air drying and sun dehydration are to be used for the dry conventional method of Ipomoea batatas.The major defect of heated-air drying is to place drying under the higher temperature for a long time, thereby possibly cause severe impairment to local flavor, color, the nutriment of sweet potato slices.And there are exhaust emission and a disaster hidden-trouble.Heat energy can not fully effectively utilize, and energy consumption is higher.Equipment exists operating cost height, deficiency in economic performance.
Microwave drying then is the radiated wave that utilizes magnetron to produce (wavelength in electromagnetic spectrum between infrared ray and electromagnetic wave); Not only can drying but also can sterilize; But also desinsection, the ovum that goes out, kill mite; Do not influence the color and the composition thereof of the material that is dried, and can improve working conditions, working environment and sanitary condition.In conjunction with vacuum technique, can realize low temperature rapid draing, to compare with traditional heated air drying, micro-wave vacuum also has following characteristics: 1. rate of drying is fast, the time short; 2. homogeneous heating, temperature is low, product quality is high; 3. efficient energy-saving, power consumption is 1/3~1/ of a common equipment of crop drying, equipment takes up an area of few; 4. mildew-resistant, sterilization, fresh-keeping; 5. produce the cleanliness factor height, product safety is harmless.
The mechanism of microwave sterilization is two aspects, and its existing fuel factor sterilization the non-thermal effect sterilization is arranged again, so it has the double sterilization function.During heating using microwave; Protein in the bacterial body, nucleic acid compositions equimolecular polarity group be rotation at a high speed, vibration under microwave field; Heating solidifies bacterioprotein and death on the one hand; Also can make protein, nucleic acid denaturation on the other hand and death, thereby reduce total number of bacteria, fungi count and all kinds of pathogenic bacteria greatly.
Patent of the present invention adopts honey also to add a small amount of mountain bitter edible plant oil as outer sugaring source, and secondary boiled back micro-wave vacuum combines the processing technology of sterilizing simultaneously, and it is neither too hard, nor too soft for the leisure potato food for preparing, look-perfume-distinguish the flavor of, edible safety and health.
Add honey and can increase the dried sweet potato product sweetness; Brown sugar and white sugar that its tack, permeability and nourishing healthy effect are more common are good; Can also play the part fungistatic effect in the process, add mountain bitter edible plant oil and can improve product color and taste, and increase part nutrition.
Beneficial effect of the present invention is mainly reflected in: adopt the processing method of patent of the present invention, the instant dried sweet potato quality of being produced is soft and have certain toughness, and men and women, old and young all can chew food; The product color homogeneous, present the gloss redness, have the due potato fragrant breeze flavor of this kind, sugariness is agreeable to the taste, does not have any food additives, and the vacuum microwave drying time is short, and loss of nutritional ingredients is few; The product normal temperature shelf-life, refrigerated shelf life was at 12 months at 9 months; Target level of product quality meets: total number of bacteria≤1000CFU/g, and mould≤50CFU/g, Escherichia coli≤30MPN/100g does not detect pathogenic bacteria; The air-dry dry reduction of energy consumption specific heat is more than 30% in addition.
(4) description of drawings
Fig. 1 is Ipomoea batatas processing process figure of the present invention.
(5) specific embodiment
Below in conjunction with specific embodiment the present invention is described further, but protection scope of the present invention is not limited in this:
Embodiment 1:
1. material choice: Ipomoea batatas requires to gather before frost season, selects the smooth delicacy of epidermis, no worm channel, no scab, does not have junk, free from extraneous odour, big or smallly makes raw material with 100~500 bright potatos that restrain;
2. storing saccharification handles: the packaged plastic crate of going into to ventilate of fresh potato, and to make somebody a mere figurehead mutually and be stacked in indoor shady and cool ventilation, 12 ℃ of room temperatures are stored saccharification in 15 days.
3. clean: with clear water bright potato surface earth is cleaned, can be adopted fruit-vegetable cleaner.
4. peeling: craft or machine barking.
5. slitting: the Ipomoea batatas after will cleaning by hand or machinery be cut into the strip about 2.5cm * 2.5cm * 5cm.
6. blanching: 80 ℃ of hot water blanchings suppressed the Ipomoea batatas enzymatic activity about 30 seconds, drained after the blanching.
7. interpolation honey: the sweet potato stripe after blanching drains adds the honey of about 2% (to drain back sweet potato stripe quality) in clean container, craft or mechanical agitation are even.
8. decatize: the normal pressure atmospheric pressure vapor steams room temperature cooling behind the 40min.
9. vacuum microwave drying: 65 ℃, be dried to moisture about 35% about 2 hours.(vacuum microwave equipment adopt Huayuan Pharmaceutical Equipment Science & Technology Co., Ltd., Tianshui's dynamic microwave vacuum drier C 20, vacuum is 0.8~0.9KPa) when dry
10. add mountain bitter edible plant oil: in clean container, adding the mountain bitter edible plant oil of about 0.5% (in sweet potato stripe quality behind the primary drying), mainly is to improve product color and mouthfeel, and craft or mechanical agitation are even.
11. secondary decatize: room temperature was cooled off after the normal pressure atmospheric pressure vapor steamed 15min.
12. secondary microwave vacuum drying: 55 ℃, be dried to moisture about 18% about 2 hours.
13. freezer storage moisture regain: 48 ℃ of freezer storages of semi-finished product moisture regain in 3 days exosmoses sugar to about 22%, and mouthfeel is sweet.Store back epidermis duricrust disappearance, about soft or hard basically identical, potato chips present certain toughness.
14.30 ℃ microwave sterilization 5min, the low-temperature microwave sterilization is adopted and dry identical equipment.
15. vacuum-packed: inter-adhesive when preventing the big packing of dried sweet potato vacuum, influence outward appearance and get the food convenience, adopt 3 dried sweet potato polybag vacuum inner wrappings, packaging process is implemented at dust proof workshop.
Gained dried sweet potato product brownish red, band gloss has the due potato fragrant breeze flavor of this kind, and sugariness is agreeable to the taste, through check, total number of bacteria in the product: 850CFU/g, mould: 32CFU/g, Escherichia coli: 16MPN/100g, pathogenic bacteria: do not detect.The normal temperature shelf-life reaches 9 months, and refrigerated shelf life reaches 12 months.
Embodiment 2:
Technological process is referring to accompanying drawing 1, and detailed process is referring to embodiment 1.Bright potato → 15 ℃ is stored 10 days → cleanings → peeling of saccharification → slitting → 85 ℃ hot water blanching 20s → drain → add honey → primary steam steaming 30min → 60 ℃ micro-wave vacuum of dried sweet potato quality 1%; The mountain bitter edible plant oil → indirect steam of (sterilization simultaneously) to moisture 35% → interpolation dried sweet potato quality about 0.3% steams 30min → 50 ℃ secondary microwave vacuum drying; (sterilization simultaneously) to moisture 18% → Cool Room 4 storage gets damp again 5 days to 24% → 30 ℃ of microwave sterilization 3min → vacuum inner wrapping of moisture.
Gained dried sweet potato product brownish red, band gloss has the due potato fragrant breeze flavor of this kind, and sugariness is agreeable to the taste, through check, total number of bacteria in the product: 980CFU/g, mould: 42CFU/g, Escherichia coli: 23MPN/100g, pathogenic bacteria: do not detect.The normal temperature shelf-life reaches 9 months, and refrigerated shelf life reaches 12 months.
Embodiment 3:
Technological process is referring to accompanying drawing 1, and detailed process is referring to embodiment 1.Bright potato → 15 ℃ is stored 10 days → cleanings → peeling of saccharification → slitting → 80 ℃ hot water blanching 30s → drain → add honey → primary steam steaming 45min → 70 ℃ micro-wave vacuum of dried sweet potato quality 3%; The mountain bitter edible plant oil → indirect steam of (sterilization simultaneously) to moisture 35% → interpolation dried sweet potato quality about 0.2% steams 15min → 60 ℃ secondary microwave vacuum drying; (sterilization simultaneously) to moisture 15% → Cool Room 4 storage gets damp again 3 days to 20% → 30 ℃ of microwave sterilization 6min → vacuum inner wrapping of moisture.
Gained dried sweet potato product brownish red, band gloss has the due potato fragrant breeze flavor of this kind, and sugariness is agreeable to the taste, through check, total number of bacteria in the product: 720CFU/g, mould: 21CFU/g, Escherichia coli: 12MPN/100g, pathogenic bacteria: do not detect.The normal temperature shelf-life reaches 9 months, and refrigerated shelf life reaches 12 months.
Claims (2)
1. the processing method of an instant dried sweet potato, said method comprises:
(1) during fresh Ipomoea batatas is packed the basket of ventilating into, makes somebody a mere figurehead and be stacked in indoor shady and cool ventilation, carry out saccharification in 10~15 ℃ of storages of room temperature and handled 10~15 days;
(2) Ipomoea batatas that will be after saccharification is handled obtains sweet potato stripe blanching 15~30s in 80~90 ℃ of water through cleaning, peeling, slitting, drains subsequent use;
(3) step (2) gained sweet potato stripe adds the honey that quality is a sweet potato stripe quality 1~3% after draining, and behind water vapour steaming 30~45min, 60~70 ℃ of micro-wave vacuum to sweet potato stripe moistures are 32~36%;
(4) step (3) gained sweet potato stripe adding quality is the camellia oil of step (3) gained sweet potato stripe quality 0.2~0.4%, and behind water vapour steaming 15~30min, 50~60 ℃ of micro-wave vacuum to sweet potato stripe moistures are 14~18%;
(5) 4~8 ℃ of freezers of step (4) gained sweet potato stripe preserve to the sweet potato stripe moisture be 20~24%, 30~40 ℃ of microwave sterilization 3~6min, vacuum packaging promptly gets said instant dried sweet potato.
2. the method for claim 1 is characterized in that the said Ipomoea batatas of said step (2) is cut into (2.0~3.0cm) * (2.0~3.0cm) * (sweet potato stripe of 4~8cm) sizes.
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