CN102342462B - Preparation method of selenium rich sweet potato flakes - Google Patents
Preparation method of selenium rich sweet potato flakes Download PDFInfo
- Publication number
- CN102342462B CN102342462B CN201110292036A CN201110292036A CN102342462B CN 102342462 B CN102342462 B CN 102342462B CN 201110292036 A CN201110292036 A CN 201110292036A CN 201110292036 A CN201110292036 A CN 201110292036A CN 102342462 B CN102342462 B CN 102342462B
- Authority
- CN
- China
- Prior art keywords
- preparation
- sweet potato
- crisp
- drying
- selenium
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Abstract
The invention relates to a preparation method of selenium rich sweet potato flakes, and belongs to the technical field of health food. The selenium rich sweet potato flakes are prepared by using fresh sweet potato and sodium selenite as raw materials. The method comprises the following steps of: 1) cleaning and slicing; 2) blanching; 3) preparing semi-dry flakes; 4) preparing selenium source nutrient solution; 5) puffing; and 6) thermal drying. The method has the advantages that: because the selenium element is added into the sweet potato food, trace selenium element required by the human body is supplemented when the sweet potato leisure food is eaten.
Description
Technical field
The present invention relates to the preparation method of crisp of a kind of rich selenium ruby potato, belong to field of health care food.
Background technology
According to bibliographical information, Ipomoea batatas contains multiple human body desired nutritional composition, has the anti-cancer effect.But the Ipomoea batatas goods mostly adopt vacuum frying, heated-air drying technology at present, and the Ipomoea batatas goods mouthfeel and the tooth sense of production are relatively poor, and the anti-cancer effect is not obvious.Selenium can improve human immunity, promotes the synthetic of lymphocytic propagation and antibody and immunoglobulin (Ig).Selenium has the effect of obvious suppression and protection to multiple cancers such as colon cancer, cutaneum carcinoma, liver cancer, breast cancer, and its mesostate methyl enol in body has stronger active anticancer.Simultaneously, selenium has the effect that alleviates and alleviate heavy metal toxicity.Human body lacks selenium can cause multiple disease, and selenium is more and more paid attention to by the various countries scientist the important physiological function of human body, and various countries have all formulated the recommended intake of selemium nutrition according to the situation of this country self.Adult's intake that Chinese Soclety of Nutrition is recommended is 50～200 microgram/skies.Selenium mainly obtains from diet in the human body, and therefore, the content of selenium has directly influenced the intake of the daily selenium of people in the food.
Summary of the invention
The present invention provides the preparation method of crisp of a kind of rich selenium ruby potato, in potato food, adds the selenium element, in edible Ipomoea batatas leisure food, and the trace elements of selenium that additional needed by human body is wanted.
The present invention realizes with following technical scheme: the preparation method that a kind of rich selenium ruby potato is crisp; With fresh Ipomoea batatas and sodium selenite is that primary raw material is processed into, and specifically may further comprise the steps: 1) clean, cut into slices 2) blanching; 3) half-dried preparation; 4) preparation of selenium source nutrient solution, 5) expanded, 6) heated drying;
Described cleaning, section are that fresh Ipomoea batatas is subsequent use after cleaning, slicing treatment;
Described blanching is with the blanching in 70-100 ℃ of water of the Ipomoea batatas after handling through pretreatment procedure, after the cooling, drains subsequent use;
Described half-dried preparation is with the sweet potato slices low temperature drying after draining, and is dried to terminal point moisture 10%-60%, is half-dried after easing back;
The preparation of described selenium source nutrient solution is that sodium selenite is dissolved in the water, and the dissolving back is subsequent use;
Described expanded be that half-dried of the above-mentioned Ipomoea batatas that has eased back is added selenium source; Put into pressure vessel after mixing; In this pressure vessel, add carbon dioxide, nitrogen or air; Gas pressure >=1Mpa keeps the gas that discharges behind the 10-100min in the pressure vessel, treats that pressure solutions removes the back and take out Ipomoea batatas;
Described heated drying is that the sweet potato slices after expanded is dropped into drying box rapidly; Baking temperature is controlled at 45-80 ℃, and dry terminal point moisture is less than 5%.
Said heated drying comprises that vacuum drying, microwave drying or vacuum and far-infrared are dry.
Low temperature in the above-mentioned half-dried preparation section is dry down, and its temperature range is 30-70 ℃, makes the sweet potato nutrient composition obtain maximum the reservation.
Half-dried of the Ipomoea batatas that has eased back in the above-mentioned bulking process is added selenium source; To be mixedly put into pressure vessel after evenly, have fluffy structure after expanded, interpolation be carbon dioxide, nitrogen or the air of food-grade; Pressure is more than 1Mpa, and it is relevant with pressure, water content to hold time.
The selenium source addition meets the regulation of GB 14880-2009.
In the above-mentioned heated drying technology, the sweet potato slices after expanded begins heated drying because of being transferred to the heated drying case in the short time, is preferably in the 30min.Product is a characteristic with burnt paste of crisp nothing behind the dry terminal point.
The invention has the beneficial effects as follows: crisp of the rich selenium ruby potato that makes with said method; The product loss of nutritional ingredients is few; And kept original color and luster and local flavor, and mouthfeel is crisp, adds the selenium element simultaneously; Make crisp of Ipomoea batatas have more significantly health-care efficacy, significant in the agricultural byproducts processing technical field.
The specific embodiment
Embodiment 1
Raw material: fresh Ipomoea batatas 1000 grams, sodium selenite 300 μ g.
The preparation method: after the Ipomoea batatas cleaning, peeling, machine is cut or the thick disk of 6mm is cut in manual work, and is subsequent use.
The above-mentioned sweet potato slices of handling well is put into blanching machine, be warmed up to 90 ℃, behind the 5min, take out Ipomoea batatas and drop in the cold water, blanching finishes.
After draining the water, the Ipomoea batatas that above-mentioned blanching is good drops into the open type oven drying, 65 ℃ of baking temperatures, and Ipomoea batatas moisture is 20%-40% behind about 2.5h, stop heating this moment, after the cooling, eased back 24 hours, subsequent use.
Preparation selenium source nutrient solution: in half-dried cooling, 300 μ g sodium selenites are dissolved in the 20g water, the dissolving back is subsequent use.
Treat that half-dried of Ipomoea batatas eases back and finish the back and add the above-mentioned selenium source nutrient solution for preparing, mix, leave standstill 0.5h, put into pressure vessel again; Sealed pressure vessel feeds carbon dioxide, makes pressure reach 4.5Mpa; Keep discharging carbon dioxide in the pressure vessel behind the 30min, take out material after waiting not have pressure, be transferred to the vacuum drying chamber pallet in the 30min; Wedge the doors begins to vacuumize heating, 55 ℃ of design temperatures, and beginning is dry; Close heating behind about 8h and begin to cool down, be cooled to material surface temperature less than 20 ℃ of vacuum breakers, the material of taking-up is finished product.
Through detecting, product moisture is less than 5%, and Se content is 1.41mg/Kg.
Embodiment 2
Raw material: Ipomoea batatas 1000 grams, sodium selenite 400 μ g.
After the Ipomoea batatas cleaning, manual peeling, machine is cut or the thick disk of 6mm is cut in manual work.
Put into blanching machine after the above-mentioned Ipomoea batatas of handling well drained the water, be warmed up to 80 ℃, behind the 9min, take out Ipomoea batatas and drop in the cold water, blanching finishes.
After draining the water, the Ipomoea batatas that above-mentioned blanching is good drops into the open type oven drying, 55 ℃ of baking temperatures, and moisture Ipomoea batatas moisture is 20%-40% behind about 4h, stops heating this moment, the 24h that eases back after the cooling is subsequent use.
The preparation of selenium source nutrient solution: in half-dried cooling, 400 μ g sodium selenites are dissolved in the 20g water, the dissolving back is subsequent use.
Treat that half-dried of Ipomoea batatas eases back and finish the back and add the above-mentioned selenium source nutrient solution for preparing, mix, leave standstill 0.5h, put into pressure vessel again; Sealed pressure vessel feeds carbon dioxide, makes pressure reach 4Mpa; Keep and discharge gas in the container behind the 15min, take out material after waiting not have pressure, be transferred to the vacuum drying chamber pallet in the 10min; Wedge the doors begins to vacuumize heating, 75 ℃ of design temperatures, and beginning is dry; Close heating behind about 4h and begin to cool down, be cooled to material surface temperature less than 20 ℃ of vacuum breakers, the material of taking-up is finished product.
Through detecting, product moisture is less than 5%, and Se content is 1.83mg/Kg.
Claims (6)
1. the preparation method of crisp of a rich selenium ruby potato is characterized in that, is that primary raw material is processed into fresh Ipomoea batatas and sodium selenite; Specifically may further comprise the steps: 1) clean, section 2) blanching, 3) half-dried preparation; 4) preparation of selenium source nutrient solution, 5) expanded, 6) heated drying;
Described cleaning, section are that fresh Ipomoea batatas is subsequent use after cleaning, slicing treatment;
Described blanching is with the blanching in 70-100 ℃ of water of the Ipomoea batatas after handling through pretreatment procedure, after the cooling, drains subsequent use;
Described half-dried preparation is with the sweet potato slices low temperature drying after draining, and is dried to terminal point moisture 10%-60%, is half-dried after easing back;
The preparation of described selenium source nutrient solution is that sodium selenite is dissolved in the water, and the dissolving back is subsequent use;
Described expanded be that half-dried of the above-mentioned Ipomoea batatas that has eased back is added selenium source; Put into pressure vessel after mixing; In this pressure vessel, add carbon dioxide, nitrogen or air; Gas pressure >=1Mpa keeps the gas that discharges behind the 10-100min in the pressure vessel, treats that pressure solutions removes the back and take out Ipomoea batatas;
Described heated drying is that the sweet potato slices after expanded is dropped into drying box rapidly; Baking temperature is controlled at 45-80 ℃, and dry terminal point moisture is less than 5%.
2. the preparation method that a kind of rich selenium ruby potato according to claim 1 is crisp is characterized in that, said heated drying comprises that vacuum drying, microwave drying or vacuum and far-infrared are dry.
3. the preparation method that a kind of rich selenium ruby potato according to claim 1 is crisp is characterized in that, the low temperature in the said half-dried preparation section is dry down, and its baking temperature scope is 30-70 ℃, makes the sweet potato nutrient composition obtain maximum the reservation.
4. the preparation method that a kind of rich selenium ruby potato according to claim 1 is crisp is characterized in that, that adds in the said bulking process is the carbon dioxide of food-grade, nitrogen or air.
5. the preparation method that a kind of rich selenium ruby potato according to claim 1 is crisp is characterized in that said selenium source is a sodium selenite, and addition is by the regulation that meets GB 14880-2009.
6. the preparation method that a kind of rich selenium ruby potato according to claim 1 is crisp is characterized in that, in the said heated drying technology, the sweet potato slices after expanded is transferred to the heated drying case and begins drying in 30min, and product is as the criterion with burnt paste of crisp nothing behind the dry terminal point.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110292036A CN102342462B (en) | 2011-10-01 | 2011-10-01 | Preparation method of selenium rich sweet potato flakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110292036A CN102342462B (en) | 2011-10-01 | 2011-10-01 | Preparation method of selenium rich sweet potato flakes |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102342462A CN102342462A (en) | 2012-02-08 |
| CN102342462B true CN102342462B (en) | 2012-10-03 |
Family
ID=45541840
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110292036A Active CN102342462B (en) | 2011-10-01 | 2011-10-01 | Preparation method of selenium rich sweet potato flakes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102342462B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798661A (en) * | 2012-11-15 | 2014-05-21 | 李琳 | Preparation method of selenium-enriched puffed banana chips |
| CN103478219A (en) * | 2013-09-10 | 2014-01-01 | 兴化市绿禾食品有限公司 | Processing method of dehydrated sweet potatoes |
| CN104351695B (en) * | 2014-11-14 | 2017-09-29 | 安徽科技学院 | A kind of processing method of selenium-rich, zinc non-fried potato crispy chip |
| CN106376867A (en) * | 2016-08-30 | 2017-02-08 | 枣庄三隆食品有限公司 | Production method of selenium-rich sweet potato slices |
| CN106343432A (en) * | 2016-09-29 | 2017-01-25 | 东兴妙姝农业产业有限公司 | Processing method of dried sweet potato and peanut |
| CN106418331A (en) * | 2016-09-29 | 2017-02-22 | 东兴妙姝农业产业有限公司 | Processing method of dried sweet potato and avocado |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1830315A (en) * | 2006-04-04 | 2006-09-13 | 崔凯 | Processing method of selenium-riched puffing food |
| CN101669608A (en) * | 2009-10-13 | 2010-03-17 | 哈尔滨达紫香科技发展有限公司 | New technique for vacuum freezing and frying color potato chips and color sweet potato chips |
| CN101715932A (en) * | 2009-10-31 | 2010-06-02 | 华南理工大学 | Method for preparing reshaped and puffed fresh fruit-vegetable chip mixed with yacon and sweet potato |
| CN102125243A (en) * | 2011-01-19 | 2011-07-20 | 杨红鸽 | Instant nutrient purple potato chips and preparation method thereof |
-
2011
- 2011-10-01 CN CN201110292036A patent/CN102342462B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1830315A (en) * | 2006-04-04 | 2006-09-13 | 崔凯 | Processing method of selenium-riched puffing food |
| CN101669608A (en) * | 2009-10-13 | 2010-03-17 | 哈尔滨达紫香科技发展有限公司 | New technique for vacuum freezing and frying color potato chips and color sweet potato chips |
| CN101715932A (en) * | 2009-10-31 | 2010-06-02 | 华南理工大学 | Method for preparing reshaped and puffed fresh fruit-vegetable chip mixed with yacon and sweet potato |
| CN102125243A (en) * | 2011-01-19 | 2011-07-20 | 杨红鸽 | Instant nutrient purple potato chips and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 江宁 等.气流膨化甘薯片的工艺优化.《农业工程学报》.2010,第26 卷(第11期),361-367. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102342462A (en) | 2012-02-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102342462B (en) | Preparation method of selenium rich sweet potato flakes | |
| CN103783121B (en) | Puffed cereal energy stick | |
| CN102763823B (en) | Buckwheat potato chips and making method thereof | |
| CN102511778A (en) | Method for processing fat foie gras | |
| CN103416653A (en) | Instant vermicelli with stomach invigorating and digestion improving function | |
| CN104256464A (en) | Dried gynura bicolor and making method thereof | |
| CN103202426A (en) | Niugu health dried noodles and making method thereof | |
| CN103222636A (en) | Sliced dried beef with tastes of black rice, rehmannia flowers and coconuts and preparation method thereof | |
| CN102551070A (en) | Vegetable vermicelli and preparation method thereof | |
| CN106387760A (en) | Lotus root crisp slices and preparation method thereof | |
| CN106616919A (en) | Functional nutrient bean vermicelli | |
| CN102871081A (en) | Preparation method of health care burdock crisp chips | |
| CN103960616A (en) | Pure natural low temperature baked lotus root powder and making method thereof | |
| CN101341958A (en) | Dry-made vegetable and preparation thereof | |
| CN103829133A (en) | Chinese yam cake and preparation method thereof | |
| KR20130060407A (en) | Manufacturing method of potato noodle | |
| CN103960607A (en) | Pure natural white gourd powder baking-cooked at low temperature and manufacturing method thereof | |
| CN102823898A (en) | Sea cucumber duck nourishing soup and manufacturing method thereof | |
| CN103099153A (en) | Heat-clearing anti-acne potato chips and preparation method thereof | |
| CN102366091A (en) | Sowthistle healthcare starch-noodles | |
| CN105495315A (en) | Pumpkin rice cake and preparation method thereof | |
| CN102342409B (en) | Method for preparing intelligence-improving burdock crisps | |
| CN108065282A (en) | A kind of preparation method of pumpkin Vegetable paper | |
| CN103719747A (en) | Carotene organic-solvent extractum and preparation method | |
| CN106666408A (en) | Instant protein folium mori healthcare porridge |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20120208 Assignee: JIANGSU TOPOLE BIOTECHNOLOGY CO.,LTD. Assignor: JIANGSU(CHINA) PALARICH Co.,Ltd. Contract record no.: X2021980016470 Denomination of invention: A preparation method of selenium rich sweet potato chips Granted publication date: 20121003 License type: Exclusive License Record date: 20220107 |
|
| EE01 | Entry into force of recordation of patent licensing contract |