CN102125243A - Instant nutrient purple potato chips and preparation method thereof - Google Patents

Instant nutrient purple potato chips and preparation method thereof Download PDF

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Publication number
CN102125243A
CN102125243A CN2011100218243A CN201110021824A CN102125243A CN 102125243 A CN102125243 A CN 102125243A CN 2011100218243 A CN2011100218243 A CN 2011100218243A CN 201110021824 A CN201110021824 A CN 201110021824A CN 102125243 A CN102125243 A CN 102125243A
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purple potato
purple
potato
hardening agent
acid
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CN102125243B (en
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杨红鸽
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WUHAN PUZETIAN FOOD CO., LTD.
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杨红鸽
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Abstract

The invention discloses instant nutrient purple potato chips and a preparation method thereof. The purple potato chips are prepared from raw materials, namely purple potato whole syrup, white granulated sugar, starch, soybean protein isolate, a thickener, a compound mineral enhancer, a compound vitamin enhancer and water according to a certain mass part ratio. The preparation method comprises the following steps of: A, selecting fresh and full purple potato as raw materials; B, washing and trimming, namely washing by using a washer; C, slicing and conserving color; D, heating and cooking, namely softening a tissue structure of the purple potato, treating, inactivating polyphenol oxidase and amylase which are inherent in the purple potato to protect purple potato pigments and purple potato starch; E, beating, mixing and inflating, namely crushing heated and cooked purple potato pieces in a beater into the purple potato whole syrup; F, refining and homogenizing by using a colloid mill; G, drying and scraping slices by using a roller; H, performing secondary drying; and I, packing. The instant nutrient purple potato chips has a rational formula, wide sources of the raw materials, low cost, excellent flavor, beautiful color, high content of the purple potato pigments and high content of nutritional ingredients, and is rapidly rehydrated and instant, and the product has a porous structure.

Description

A kind of instant nutritive purple sweet potato chips and preparation method thereof
Technical field
The present invention relates to food and purple potato processing technique field, more specifically relate to the purple potato oatmeal of a kind of instant nutritive, also relate to a kind of preparation method of instant nutritive health care purple sweet potato chips simultaneously.
Background technology
Purple potato (Ipomoea Batatas poir) also claims purple sweet potato, purple sweet potato, purple sweet potato and black sweet potato, is the special kinds of sweet potato, is meant that potato meat color is the sweet potato of purple, is Convolvulaceae annual herb plant.China sweet potato researcher successfully had been introduced into purple sweet potato domestic from Japanese Agriculture, Forestry and Fisheries Ministry nine divisions of China in remote antiquity agricultural experiment station in 1997, the time name " mountain, river purple potato ", after the introduction, China agri-scientific research personnel have carried out breed improvement and seed selection repeatedly to the purple potato in mountain, river and have cultivated many output and the high purple potato new varieties of purple potato anthocyanidin (Purple-Fleshed Sweet Potato Anthocyanidin).Ground such as Hubei, Jiangxi, Sichuan, Chongqing, Guangxi, Yunnan, Shandong, Anhui, Zhejiang and Guangdong are the main producing regions of the purple planting potato of China, at present, the purplish red potato kind of various places cultivation has: No. 1, Hubei Province purple potato, No. 18, potato of Ji, No. 1, the purple that changes, wide purple 135, No. 4, peaceful purple, No. 6, capital potato etc., abroad the kind of introducing mainly contains: mountain, river purple, American Black Ipomoea batatas, U.S.'s weak point climing black mix potato and German black Ipomoea batatas etc.
Purple potato has the output height, purple potato anthocyanidin (generally abbreviating purple potato pigment as) content is high and the nutrition and health care value ratio such as gives prominence at characteristics.But purple potato spring and summer plantation, monolithic heavily is generally 200~800g, per mu yield 1500~4000kg; Purple potato pigment content is bigger with variety variations, be generally 0.04~1.0% (in fresh weight), the anthocyanidin content of indivedual purple potato kinds can be up to 2.0%, and purple potato pigment is present in piece root, stem, leaf and the potato skin of purple potato, and the content size is an epidermis〉cortex〉whole potato〉the center parenchymal tissue.Purple potato not only amount than nutritional labelings such as higher starch, protein, crude fibre, vitamin and mineral matters, nutritive value is than higher, but also contain functional components such as organic acids such as having the purple potato anthocyanidin of multiple pharmacological effect and physiologically active, organic selenium, glycoprotein, pectin, chlorogenic acid and isochlorogenic acid, sugar ester and straight chain fatty aldehyde, studies show that purple potato has anti-oxidant, anti-sudden change, alleviates dyshepatia, the treatment angiocardiopathy, strengthen immunity and multiple physiological activity such as anticancer, health-care effect is more outstanding.
At present, purple potato produces marketing fresh based on aquatic foods and eats raw, and product processed and research are fewer.The working research of relevant purple potato is mainly reflected in four aspects: the one, and extracting purple potato anthocyanidin is purple potato pigment, purple potato pigment not only can be used as natural edible coloring agent but also can be used as the health active composition and had been used for industries such as food, cosmetics and medicine, and the domestic and international market demand is bigger; The 2nd, process the full powder of purple potato, the full powder of purple potato is fabulous raw materials for food industry, can be as the major ingredient or the batching of various cakes; The 3rd, processing tourism and leisure food is as purple French fries etc.; The 4th, through fermentation processing drinks.Patent 2003131605.0,200610005525.X, 200710192250.X and 200810020364.0 etc. have related to distinct methods and have extracted purple potato pigment.
Summary of the invention
The objective of the invention is to be to provide a kind of instant nutritive purple sweet potato chips, prescription is reasonable, the wide and raw material availability height of raw material sources, cost is low, farthest keep purple potato anthocyanidin, product has loose structure, and rehydration is rapid, local flavor is good, instant, consumption is convenient, and color and luster is attractive in appearance, the high health-care effect of purple potato pigment content is more outstanding, and nutritional labeling relatively full nutrition value ratio is higher.
Another object of the present invention is the preparation method who has been to provide a kind of instant nutritive purple sweet potato chips.Easy to implement the method, easy and simple to handle, non-environmental-pollution is applicable to the scale and the industrialization deep processing of purple potato.
In order to realize above-mentioned purpose, the present invention adopts following technical measures:
A kind of instant nutritive purple sweet potato chips, it makes (quality in the full slurry of purple potato is 100) by the raw material of following mass parts:
Parts by weight of raw materials
Purple potato is starched 60-90 entirely
White granulated sugar 10~30
Starch 10~30
Thickener 0.01~5
Composite mineral matter hardening agent 0.01~5
B B-complex hardening agent 0.01~5
Water 1~60.
Described thickener is that gel is a kind of or two to the seven kinds of combinations (as follows) arbitrarily wherein such as carragheen, konjac glucomannan (perhaps konjaku powder), xanthans, guar gum, sodium alginate, sodium carboxymethylcellulose and (sex change) starch that meet the food additives sanitary standard.
Described composite mineral matter hardening agent is a kind of or two to six kinds of combinations arbitrarily wherein such as ferrous-fortifier, zinc enhancer, iodine hardening agent, chromium hardening agent selenium hardening agent and manganese strengthened dose, and by the pattern of human body daily requirement be composited (as follows).
Described B B-complex hardening agent is vitamin A, vitamin D, vitamin E, vitamin K, Cobastab 1, Cobastab 2, vitamin C, niacinamide, folic acid and choline a kind of or two to ten kinds of combinations arbitrarily wherein, and by the pattern of human body daily requirement be composited (as follows).
A kind of instant nutritive purple sweet potato chips, it makes (preferable preferable range) by the raw material of following mass parts:
Parts by weight of raw materials
Purple potato is starched 65-85 entirely
White granulated sugar 12~20
Starch 10~25
Soybean protein isolate 1-10
Thickener 0.02~4
Composite mineral matter hardening agent 0.02~4
B B-complex hardening agent 0.02~4
Water 5~50.
A kind of instant nutritive purple sweet potato chips, it makes (preferable preferable range) by the raw material of following mass parts:
Parts by weight of raw materials
Purple potato is starched 70-80 entirely
White granulated sugar 14~18
Starch 12~20
Soybean protein isolate 2-8
Composite mineral matter hardening agent 0.06~3
B B-complex hardening agent 0.08~3
Water 10~40.
A kind of instant nutritive purple sweet potato chips, it is by the raw material system (preferable preferable range) of following mass parts:
Parts by weight of raw materials
Purple potato is starched 72-78 entirely
White granulated sugar 15~17
Starch 13~18
Soybean protein isolate 3-7
Composite mineral matter hardening agent 1~2
B B-complex hardening agent 1~2
Water 20~30.
A kind of instant nutritive purple sweet potato chips, it is made by the raw material of following mass parts:
Parts by weight of raw materials
Purple potato is starched 74-76 entirely
Composite mineral matter hardening agent 1.1~1.8
B B-complex hardening agent 1.2~1.7
Water 22~28.
A kind of instant nutritive purple sweet potato chips, it is made by the raw material of following mass parts:
Parts by weight of raw materials
Purple potato is starched 74-75 entirely
Composite mineral matter hardening agent 1~2
B B-complex hardening agent 1~2
Water 25~27.
A kind of instant nutritive purple sweet potato chips, it makes (quality in the full slurry of purple potato is 100) by the raw material of following mass parts:
Parts by weight of raw materials
The full slurry 90 of purple potato
Water 10.
A kind of preparation method of instant nutritive health care purple sweet potato chips the steps include:
The selection of A. light violet potato raw material: selecting fresh full purple potato for use is raw material, and big of body is heavy, no disease and pest, and the light violet potato conduct that anthocyanidin content is high processes raw material, and also can use the good purple potato of refrigeration as processing raw material; Same lots processed, preferably selecting the purple potato with kind for use is raw material.
B. clean arrangement: with cleaning machine or manually purple potato is cleaned up, fully wash silt, earth or other attachments that purple potato adheres to, should avoid potato purple damaged, injured in the cleaning process as much as possible, prevent to activate purple potato polyphenol oxidase (PPO) and cause purple potato variable color and make the purple potato anthocyanidin content reduction of product.After cleaning is finished, should check the cleaning situation of purple potato one by one, and strike off disease and pest spot, hardening point and the unholiness place that may exist.
C. look is protected in section: in order to shorten the heating gelatinization time, protect purple potato anthocyanidin most possibly, and gelatinized starch fully, must be cut into the less relatively purple potato piece of form for the whole purple potato that piece shape is big.During section, with slicer or the suitable depth that manually will put in order the potato piece that purple potato is cut into be 0.5~8 centimetre; The enzymatic oxidation that reduces purple potato pigment for the activity that suppresses purple potato polyphenol oxidase destroys, it is that 0.05~10% organic acid or inorganic acid aqueous solution protect look that the potato piece that is cut into should be put into mass concentration immediately, organic acid comprises citric acid, malic acid, lactic acid and acetic acid etc., and inorganic acid comprises hydrochloric acid, sulfuric acid, phosphoric acid and nitric acid etc.When protecting look, the suitable mass ratio of acid solution and potato piece is 0.5:1~0.5:20, and the preference temperature of colour protecting liquid is-1~40 ℃, and the suitable time that protects look is 5 minutes~5 hours.
D. hot digestion: for the convenient follow-up processing of the institutional framework of softening purple potato is handled; the polyphenol oxidase that the purple potato of deactivation is intrinsic and amylase protection purple potato pigment and purple sweet potato starch; gelatinized starch makes instantization of goods; form special purple potato local flavor, the purple potato that protects behind the look should cook with Steam Heating as early as possible or boil with the hot water heating.When using Steam Heating, purple potato piece should spread out straticulation as far as possible, and the suitable time that steam cooks is 10 minutes~5 hours, and the preference temperature of steam is 80 ℃~190 ℃, and (gauge pressure of steam is 0.070~1.26Mpa); When heating with hot water, purple potato piece: hot water=1:1~1:10, the preference temperature of hot water is 65 ℃~100 ℃, the suitable time of heating is 10 minutes~5 hours.
E. making beating batching inflation: the purple potato piece behind the hot digestion should be sent into as early as possible and be broken into purple potato in the beater and starch entirely, during making beating, should select the beater that rotating speed height, crushing force and shearing force are big and air-breathing ability is strong for use as far as possible, with the broken purple potato skin slag of trying one's best, make full use of the crude fiber content in purple potato raw material and the increase product, obtain purple potato and starch entirely.In pulping process, can add the water that is equivalent to heat the purple potato piece quality 0%~95% after cooking as required, with convenient making beating; For the nutritive value that makes goods improves, make nutritional labeling balanced and comprehensive, the purple potato slurry that making beating obtains can be prepared burden by above-mentioned prescription, in purple potato slurry, add white granulated sugar, starch, composite mineral matter hardening agent, B B-complex hardening agent, water successively, to strengthen protein, minerals and vitamins, during batching, should fully stir, guarantee that each composition is uniformly dispersed and dissolves fully; Embody good instant capacity in order to make goods produce loose structure, after batching is finished, can inflate processing, the suitable gas that charges into has the air, nitrogen, carbon dioxide, oxygen of purification etc.
F. colloid mill granular and homogeneous:, need carry out colloid mill granular and homogeneous to the semi-finished product after the batching and handle in order to make full use of purple potato raw material, make the goods delicate mouthfeel and to improve the absorptivity of goods nutrient.During milling treatment of colloid, can repeatedly material be crossed progressively granular of colloid mill, and turn stator and gap between rotor at every turn down; During homogeneous, suitable homogenization pressure is 1~60Mpa, and suitable homogenizing temperature is 0~60 ℃.
G. (roll) the roller drying and get thin slice with scraping: the solid quality mark of the slurry behind the homogeneous is controlled at 5~50%, main (rolling) roller is with steam or heat-conducting oil heating, temperature is controlled at 100 ℃~190 ℃, and (gauge pressure of steam is 0~1.26Mpa), fabric thickness is controlled at 0.1~5 millimeter, is controlled at drying time 2 seconds~200 seconds.After drying is finished, scrape with scraper and to be delivered to outlet after being broken and to collect.
H. redrying: in order further reducing, to improve the storability of product, to prolong the shelf-life of product, need carry out redrying through the moisture of the dried purple sweet potato chips of (rolling) roller and the uniformity of moisture distribution.Redrying adopts heated-air drying, purple sweet potato chips shakeout THICKNESS CONTROL at 0.1 centimetre~2 centimetres, hot blast temperature is controlled at 20~100 ℃, the relative humidity of hot blast is controlled at 10~90%, the hot blast flow velocity is controlled at 0.1~10m/s, be controlled at drying time 0.1~10 hour, dried purple sweet potato chips moisture is controlled at 1~17%.
I. packing: product is fast quantification filling and sealing in 10~90% the environment in relative humidity.
The present invention compared with prior art has the following advantages and effect:
1, purple potato raw material is utilized fully, and the integrated cost of product is low, and environmentally safe;
2, the storage rate height of purple potato anthocyanidin, the anthocyanidin content of product is 0.1~2%;
3, the nutritive value of product is more comprehensive, and health care is outstanding, excellent flavor;
4, technical process is easier, invests less;
5, the instant capacity of product is good, and rehydration time can be instant at 1~5 minute, and consumption is convenient.
The specific embodiment
Embodiment 1:
A kind of instant nutritive purple sweet potato chips, it is made by the following weight raw material:
Parts by weight of raw materials
The full slurry 65 of purple potato
White granulated sugar 10
Starch 20
Soybean protein isolate 3
Thickener 0.1
Composite mineral matter hardening agent 0.05
B B-complex hardening agent 0.05
Water 40.
A kind of preparation method of instant nutritive purple sweet potato chips the steps include:
1, silt, earth or other attachments that light violet potato adheres to removed in cleaning, and checks purple potato one by one, strikes off disease and pest spot, hardening point and the unholiness place that may exist.Be sliced into thickness and be 1 centimetre thin slice, drop into mass concentration and be in 3% the aqueous solution of malic acid and protected look 3 hours;
2, drain light violet potato chips, put on the pallet of rice steaming car, spread out into the individual layer Steam Heating 3 hours, fully slaking, fully smash with beater and to obtain purple potato and starch entirely, add other compositions in the batching, continue stirring to pulp and it is disperseed fully and dissolve, feed the steel cylinder carbon dioxide with the special (purpose) rubber pipe, continued high-speed stirred 4 hours;
3, with colloid mill above-mentioned material is carried out granular twice, the material behind the colloid mill is 10Mpa at homogenization pressure, and temperature is a homogeneous under 15 ℃ the condition.
4, the material solid quality mark behind the homogeneous is controlled at 10% and carries out (rolling) roller drying, main (rolling) roller heats with steam, temperature is controlled at 190 ℃ (gauge pressure of steam is 1.26Mpa), and fabric thickness is controlled at 4 millimeters, is controlled at drying time 70 seconds.Scrape the back material that is dried with scraper, shakeout THICKNESS CONTROL at 0.1 centimetre, hot blast temperature is controlled at 30 ℃, relative humidity is controlled at 75%, the hot blast flow velocity is controlled at 5m/s, and be 8 hours drying time, and dried product is a Quantitative charging and sealing in 60% the environment in relative humidity.
A kind of instant nutritive health care purple sweet potato chips, it is made by the following weight parts raw material:
? Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Example 8
Purple potato is starched entirely 68 71 74 78 80 82 86 89
White granulated sugar 10 13 15 17 21 24 27 30
Starch 11 12 15 18 21 23 26 30
Soybean protein isolate 1 2 2.5 4 4.5 5 5.5 7
Thickener 0.1 0.3 0.7 1 1.2 1.5 1.7 2
The composite mineral matter hardening agent 0.01 0.1 1 1.5 2 2.5 3 3.5
The B B-complex hardening agent 0.01 0.1 1 1.5 2 2.8 3.2 3.8
Water 5 15 35 55 68 77 88 95
Other step is identical with embodiment 1.
Embodiment 9:
Adopt the ratio of light violet potato: water=1:1 to heat poach 3 hours at 100 ℃, other step is identical with embodiment 1.
Embodiment 10:
The mass parts of removing the full slurry of purple potato is reduced to 60 by 100, and the mass parts of starch is increased to outside 15 by 5, and other step is identical with embodiment 1.
Embodiment 11:
The mass parts of removing the full slurry of purple potato is reduced to 50 by 100, and the mass parts of starch is increased to 20 by 5, and the amount of allocating into of soybean protein isolate is by being increased to outside 15 by 10, and other step is identical with embodiment 1.

Claims (8)

1. instant nutritive purple sweet potato chips, it is made by the raw material of following mass parts:
Parts by weight of raw materials
Purple potato is starched 60-90 entirely
White granulated sugar 10~30
Starch 10~30
Thickener 0.01~5
Composite mineral matter hardening agent 0.01~5
B B-complex hardening agent 0.01~5
Water 1~60;
Described thickener is that gel is a kind of or two to the seven kinds of combinations arbitrarily wherein of carragheen, konjac glucomannan, xanthans, guar gum, sodium alginate, sodium carboxymethylcellulose and starch;
Described composite mineral matter hardening agent is ferrous-fortifier, zinc enhancer, iodine hardening agent, chromium hardening agent selenium hardening agent and manganese strengthened dose of a kind of or two to six kinds of combinations arbitrarily wherein;
Described B B-complex hardening agent is vitamin A, vitamin D, vitamin E, vitamin K, Cobastab 1, Cobastab 2, vitamin C, niacinamide, folic acid and choline a kind of or two to ten kinds of combinations arbitrarily wherein.
2. a kind of instant nutritive purple sweet potato chips according to claim 1 is characterized in that:
Parts by weight of raw materials
Purple potato is starched 65-85 entirely
White granulated sugar 12~20
Starch 10~25
Soybean protein isolate 1-10
Thickener 0.02~4
Composite mineral matter hardening agent 0.02~4
B B-complex hardening agent 0.02~4
Water 5~50.
3. a kind of instant nutritive purple sweet potato chips according to claim 1 is characterized in that:
Parts by weight of raw materials
Purple potato is starched 70-80 entirely
White granulated sugar 14~18
Starch 12~20
Soybean protein isolate 2-8
Composite mineral matter hardening agent 0.06~3
B B-complex hardening agent 0.08~3
Water 10~40.
4. a kind of instant nutritive purple sweet potato chips according to claim 1 is characterized in that:
Parts by weight of raw materials
Purple potato is starched 74-76 entirely
Composite mineral matter hardening agent 1.1~1.8
B B-complex hardening agent 1.2~1.7
Water 20~30.
5. a kind of instant nutritive purple sweet potato chips according to claim 1 is characterized in that:
Parts by weight of raw materials
Purple potato is starched 74-75 entirely
Composite mineral matter hardening agent 1~2
B B-complex hardening agent 1~2
Water 25~27.
6. a kind of instant nutritive purple sweet potato chips according to claim 1 is characterized in that:
Parts by weight of raw materials
The full slurry 90 of purple potato
Water 10.
7. a kind of instant nutritive purple sweet potato chips according to claim 1 is characterized in that:
Parts by weight of raw materials
The full slurry 65 of purple potato
White granulated sugar 10
Starch 20
Soybean protein isolate 3
Thickener 0.1
Composite mineral matter hardening agent 0.05
B B-complex hardening agent 0.05
Water 40.
8. the preparation method of the described a kind of instant nutritive purple sweet potato chips of claim 1 the steps include:
The selection of A. light violet potato raw material: selecting fresh full purple potato for use is raw material, and big of body is heavy, no disease and pest, and the light violet potato conduct that anthocyanidin content is high processes raw material, and the purple potato that uses refrigeration is as processing raw material; Same lots processed;
B. clean arrangement: with cleaning machine or manually purple potato is cleaned up, fully clean and remove silt, earth or other attachments that purple potato adheres to, avoid potato purple damaged, injured in the cleaning process, prevent to activate purple potato polyphenol oxidase and cause purple potato variable color and the purple potato anthocyanidin content of product is reduced, after cleaning is finished, should check the cleaning situation of purple potato one by one, strike off disease and pest spot, hardening point and the unholiness place of existence;
C. look is protected in section: in order to shorten the heating gelatinization time, protect purple potato anthocyanidin the biglyyest, gelatinized starch fully, the whole purple potato that piece shape is big is cut into the less relatively purple potato piece of form, during section, with slicer or the thickness that manually will put in order the potato piece that purple potato is cut into be 0.5~8 centimetre, it is that 0.05~10% organic acid or inorganic acid aqueous solution protect look that the potato piece that is cut into is put into mass concentration, organic acid comprises citric acid, malic acid, lactic acid and acetic acid, inorganic acid comprises hydrochloric acid, sulfuric acid, phosphoric acid and nitric acid, when protecting look, the mass ratio of acid solution and potato piece is 0.5:1~0.5:20, the temperature of colour protecting liquid is-1~70 ℃, and the time of protecting look is 5 minutes~5 hours;
D. hot digestion: the convenient follow-up processing of the institutional framework of softening purple potato is handled, the polyphenol oxidase that the purple potato of deactivation is intrinsic and amylase protection purple potato pigment and purple sweet potato starch, gelatinized starch makes instantization of goods, the purple potato that protects behind the look cooks with Steam Heating or boils with the hot water heating, when using Steam Heating, purple potato piece stand straticulation, the time that steam cooks is 10 minutes~5 hours, the temperature of steam is 80 ℃~190 ℃, the gauge pressure of steam is 0.070~1.26Mpa, when heating with hot water, and purple potato piece: hot water=1:1~1:10, the temperature of hot water is 65 ℃~100 ℃, and the time of heating is 10 minutes~5 hours;
E. making beating batching inflation: the purple potato piece behind the hot digestion is sent into and is broken into purple potato in the beater and starches entirely, during making beating, select the rotating speed height for use, big and the strong beater of air-breathing ability of crushing force and shearing force, broken purple potato skin slag, utilize the crude fiber content in purple potato raw material and the increase product, obtaining purple potato starches entirely, add the water that is equivalent to heat the purple potato piece quality 0%~95% after cooking, in purple potato slurry, add the sweet taste material successively, whole milk powder, the composite mineral matter hardening agent, the B B-complex hardening agent, water, to strengthen protein, minerals and vitamins, during batching, fully stir, each composition is uniformly dispersed and dissolves fully; After batching is finished, inflate processing, the gas that charges into has air, nitrogen, carbon dioxide, the oxygen of purification;
F. colloid mill granular and homogeneous: make full use of purple potato raw material, make the goods delicate mouthfeel and improve the absorptivity of goods nutrient, semi-finished product after the batching are carried out colloid mill granular and homogeneous processing, during milling treatment of colloid, material is crossed progressively granular of colloid mill, turn stator and gap between rotor at every turn down; During homogeneous, homogenization pressure is 1~60Mpa, and homogenizing temperature is 0~80 ℃;
G. roll the roller drying and get thin slice with scraping: the solid quality mark of the slurry behind the homogeneous is controlled at 5~50%, master roller is with steam or heat-conducting oil heating, temperature is controlled at 100 ℃~190 ℃, the gauge pressure of steam is 0~1.26Mpa, fabric thickness is controlled at 0.1~5 millimeter, be controlled at drying time 2 seconds~200 seconds, and after drying is finished, scraped with scraper and to be delivered to outlet after being broken and to collect;
H. redrying: further reduce the moisture through rolling the dried purple sweet potato chips of roller and the uniformity of moisture distribution, redrying adopts heated-air drying, purple sweet potato chips shakeout THICKNESS CONTROL at 0.1 centimetre~5 centimetres, hot blast temperature is controlled at 20~100 ℃, the relative humidity of hot blast is controlled at 10~90%, the hot blast flow velocity is controlled at 0.1~10m/s, is controlled at drying time 0.1~10 hour, and dried purple sweet potato chips moisture is controlled at 1~17%;
I. packing: product is a Quantitative charging and sealing in 10~90% the environment in relative humidity.
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CN106387542A (en) * 2016-08-31 2017-02-15 广东省微生物研究所 Purple sweet potato and coarse food grain beverage and preparation method thereof
CN106722750A (en) * 2017-01-22 2017-05-31 天津商业大学 Gel for solidifying tartar sauce
CN106722518A (en) * 2016-11-29 2017-05-31 贵州省马铃薯研究所 A kind of vacuum freeze drying purple potato crisp preparation technology
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CN109198521A (en) * 2018-06-29 2019-01-15 望谟天旺农业科技有限公司 A kind of processing method of konjak potato chips
CN110122885A (en) * 2019-06-06 2019-08-16 南通光合生物技术有限公司 The albumen powder of the easy brew of rapid dispersion

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CN102342462A (en) * 2011-10-01 2012-02-08 江苏派乐滋食品有限公司 Preparation method of selenium rich sweet potato flakes
CN102342462B (en) * 2011-10-01 2012-10-03 江苏派乐滋食品有限公司 Preparation method of selenium rich sweet potato flakes
CN102771540A (en) * 2012-07-19 2012-11-14 东莞市圣心食品有限公司 Low-fat low-sugar purple sweet potato mousse cake and preparation method thereof
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CN103141791A (en) * 2013-02-23 2013-06-12 湖南省天香生物科技有限责任公司 Method for producing full value purple sweet potato cake products by using biological enzymolysis technology
CN103621942A (en) * 2013-10-31 2014-03-12 五河童师傅食品有限公司 Pineapple and yoghourt taste purple sweet potato chips
CN105595257A (en) * 2014-11-17 2016-05-25 吴兰平 Raw-eaten ipomoea batatas chips
CN104757064A (en) * 2015-04-02 2015-07-08 南京理工大学 Bran purple sweet potato pumpkin effervescent biscuit and preparation technique thereof
CN105725124A (en) * 2016-02-18 2016-07-06 安徽徽风生态农业开发有限公司 Method for preparing crisp-and-delicious purple sweet potato chip product convenient to eat and long in shelf life
CN106107511A (en) * 2016-06-21 2016-11-16 周宓 A kind of instant miscellaneous grain crops konjak food and preparation method thereof
CN106072128A (en) * 2016-06-24 2016-11-09 许昌学院 A kind of Rhizoma Steudnerae Henryanae Fructus Crataegi is combined instant tablet and preparation method thereof
CN106387542A (en) * 2016-08-31 2017-02-15 广东省微生物研究所 Purple sweet potato and coarse food grain beverage and preparation method thereof
CN106722518A (en) * 2016-11-29 2017-05-31 贵州省马铃薯研究所 A kind of vacuum freeze drying purple potato crisp preparation technology
CN106722750A (en) * 2017-01-22 2017-05-31 天津商业大学 Gel for solidifying tartar sauce
CN107927658A (en) * 2017-12-27 2018-04-20 吉林市永鹏农副产品开发有限公司 A kind of Trtary buckwheat potato crisp and method for making same and preparation method thereof
CN109198521A (en) * 2018-06-29 2019-01-15 望谟天旺农业科技有限公司 A kind of processing method of konjak potato chips
CN110122885A (en) * 2019-06-06 2019-08-16 南通光合生物技术有限公司 The albumen powder of the easy brew of rapid dispersion

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