CN102652557B - Preparation method of instant flexible-packaging purple sweet potato pieces - Google Patents
Preparation method of instant flexible-packaging purple sweet potato pieces Download PDFInfo
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- CN102652557B CN102652557B CN2012101692369A CN201210169236A CN102652557B CN 102652557 B CN102652557 B CN 102652557B CN 2012101692369 A CN2012101692369 A CN 2012101692369A CN 201210169236 A CN201210169236 A CN 201210169236A CN 102652557 B CN102652557 B CN 102652557B
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Abstract
The invention relates to a preparation method of instant flexible-packaging purple sweet potato pieces. The preparation method comprises the following steps of: selecting purple sweet potatoes with full appearances and without decomposition, and cleaning the surfaces of the purple sweet potatoes; peeling the cleaned purple sweet potatoes; cutting the peeled purple sweet potatoes into purple sweet potato pieces with the length, width and thickness ranging from 3cm to 5cm; putting the purple sweet potato pieces in a sealed tank, adding a taste immersion liquid in the tank, extracting gas in the tank to allow vacuum pressure to reach 0.05 to 0.09 MPa and the temperature to reach 20 to 50 DEG C, fully infiltrating the taste immersion liquid in the pieces for 3 to 10 minutes to flavor; pre-steaming the flavored purple sweet potato pieces, and cooling the pre-steamed purple sweet potato pieces to 20 to 25 DEG C; putting the cooled purple sweet potato pieces in packaging bags and sterilizing the cooled purple sweet potato pieces; and filling nitrogen in the packaging bags of the sterilized purple sweet potato pieces, and sealing the packaging bags. As no chemical addition agent is added in the instant flexible-packaging purple sweet potato pieces, the instant flexible-packaging purple sweet potato pieces are ensured to be nutrient and healthy and are pure green food, more comprehensive in nutrition, rich in flavor and tasty in taste.
Description
Technical field
The present invention relates to a kind of preparation method of instant flexibly-packaged sweet purple potato piece, belong to food processing technology field.
Background technology
(formal name used at school: Solanum tuberdsm) be again black potato, English name Purple Potato potato meat is purple to darkviolet to purple potato.It also is rich in selenium element, sugar, Flavonoid substances and anthocyanidin except the nutritional labeling with common Ipomoea batatas.Anthocyanidin has preventive and therapeutic action to 100 various diseases, is described as the seventh-largest essential nutrients after water, protein, fat, carbohydrate, vitamin, mineral matter.Anthocyanidin is the disease preventing and treating found of current scientific circles, safeguard human health the most directly, the most effective, safest free radical scavenger, its ability of removing free radical is ascorbic 20 times, 50 times of vitamin E.Purple sweet potato will become one of primary raw material of anthocyanidin.Purple potato has preventing hypertension, alleviate the function such as dyshepatia, also has good anti-cancer function, and Zi Shu is international, extremely sell well on domestic market, and development prospect is boundless.
Purple potato belongs to the class of sweet potato, belongs to the China Tech annual plant.Sweet potato originates in the torrid areas in America, and 16th century were imported China into, and the plantation area, except extremely frigid zones, almost spreads all over China, and the annual sweet potato of China is planted rice Na and is about 7,000,000 hectares at present, 100,000,000 tons of left and right of annual production, and wherein purple potato output only accounts for a very little part.At home, sweet potato is still mainly as feed, as the sweet potato of feed, is about 50%, and industrial processes is about 15%, directly ediblely accounts for 14%.Particularly in rural area, abundant not enough to the understanding of sweet potato, sweet potato does not embody its due value.Domesticly in the nineties, also do not focus on the nutrition of food, along with the development of domestic economy, Consciousness of food security, the raising of food nutrition consciousness, and the development of food processing industry, purple potato has obtained attention.Particularly rapidly, all parts of the country have all started purple potato heat in purple potato development recent years, and purple potato starts universal in city, even extends to four or five line cities, and purple planting potato base is also rolling up, and the businessman that getting up early aims at purple potato business opportunity also gathers in the crops abundant.Rural area also, in the thinking changed in the past, starts to plant purple potato at present.Yet, on market, also do not prepare the method for the purple potato piece of instant packing now.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of preparation method of instant flexibly-packaged sweet purple potato piece.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of preparation method of instant flexibly-packaged sweet purple potato piece comprises the following steps:
1) select outward appearance full, the purple potato without rotting, clean purple potato surface;
2) the purple potato peeling after cleaning;
3) the purple potato after peeling is cut into to the purple potato piece that length and width, thickness are 3～5cm;
4) the purple potato piece of step 3) gained is put into to airtight gas tank, and add and soak flavor liquid, extract gas in tank, make Vacuum Pressure reach 0.05～0.09MPa, 20～50 ℃ of temperature, fully permeate 3～10 minutes, carries out seasoning;
5) the purple potato piece after seasoning is steamed in advance, the purple potato piece after pre-the steaming is cooled to 20～25 ℃;
6) enter packaging bag, sterilization by cooled purple potato is packaged;
7) be filled with nitrogen in the packaging bag of the purple potato piece after sterilization, sealing.
The invention has the beneficial effects as follows: the present invention utilizes purple potato for raw material, improves the economic value added of agricultural product, does not add any chemical addition agent, guaranteeing nutrient health, is pure pollution-free food, and nutrition more comprehensively, taste is abundanter, and mouthfeel is better to eat, and product meets the commercial sterilization standard.
On the basis of technique scheme, the present invention can also do following improvement.
Temperature during peeling further, described step 2) is 95～100 ℃.
Further, the soaking flavor liquid in described step 4) is comprised of following each raw material in the percentage composition of gross weight that soaks flavor liquid: water 70%～88%, sugar 12%～30%, citric acid 0.2%～0.6%, vitamin C 0.005%～0.02%.
Further, the condition of the pre-steaming in described step 5) is 90～95 ℃ of water temperatures, steamed 5～10 minutes.
Further, the packaging bag in described step 6) is the combined high temperature plastic packaging bag.
Further, the sterilization in described step 6) is for utilizing microwave sterilization machine 95～103 ℃ of temperature, sterilization 20～50 seconds.
Further, the nitrogen be filled with in described step 7) is: nitrogenous gas amasss the gas of percent concentration more than 95%.
The specific embodiment
Below principle of the present invention and feature are described, example, only for explaining the present invention, is not intended to limit scope of the present invention.
Embodiment 1
Select outward appearance full, the purple potato without rotting, clean purple potato surface; By the purple potato machine barking after cleaning, 97 ℃ of temperature, 8 minutes time, desk checking; Purple potato after peeling is cut into to the purple potato piece of length and width, the thick 4.5cm of being; Purple potato piece is put into to airtight gas tank, and add and soak flavor liquid, wherein water accounts for 75.9%, sugar accounts for 20%, citric acid accounts for 0.4%, vitamin C accounts for 0.01%, extracts gas in tank, makes Vacuum Pressure reach 0.07MPa, and 35 ℃ of temperature, fully permeate 5 minutes, carries out seasoning; Purple potato piece after seasoning is steamed in advance to 94 ℃ of water temperatures, steamed 8 minutes; Purple potato piece after pre-the steaming is cooled to 25 ℃; Enter the combined high temperature plastic packaging bag by cooled purple potato is packaged, enter the sterilization of microwave sterilization machine, 98 ℃ of temperature, 40 seconds time; Be filled with nitrogen in the packaging bag of the purple potato piece after sterilization, the concentration of volume percent of nitrogen is 96%, sealing.
The above-mentioned instant flexibly-packaged sweet purple potato piece made, the examination and test of products meets the commercial sterilization standard, but lucifuge normal temperature storage 8 months, and can open instant, and good mouthfeel, fragrant and sweet good to eat.
Embodiment 2
Select outward appearance full, the purple potato without rotting, clean purple potato surface; By the purple potato machine barking after cleaning, 95 ℃ of temperature, 10 minutes time, desk checking; Purple potato after peeling is cut into to the purple potato piece of length and width, the thick 3cm of being; Purple potato piece is put into to airtight gas tank, and add and soak flavor liquid, wherein water accounts for 70%, sugar accounts for 29.5%, citric acid accounts for 0.48%, vitamin C accounts for 0.02%, extracts gas in tank, makes Vacuum Pressure reach 0.07MPa, and temperature 50 C, fully permeate 10 minutes, carries out seasoning; Purple potato piece after seasoning is steamed in advance to 95 ℃ of water temperatures, steamed 5 minutes; Purple potato piece after pre-the steaming is cooled to 20 ℃; Enter the combined high temperature plastic packaging bag by cooled purple potato is packaged, enter the sterilization of microwave sterilization machine, 95 ℃ of temperature, 40 seconds time; Be filled with nitrogen in the packaging bag of the purple potato piece after sterilization, the concentration of volume percent of nitrogen is 96%, sealing.
The above-mentioned instant flexibly-packaged sweet purple potato piece made, the examination and test of products meets the commercial sterilization standard, but lucifuge normal temperature storage 8 months, and can open instant, and good mouthfeel, fragrant and sweet good to eat.
Embodiment 3
Select outward appearance full, the purple potato without rotting, clean purple potato surface; By the purple potato machine barking after cleaning, 100 ℃ of temperature, 5 minutes time, desk checking; Purple potato after peeling is cut into to the purple potato piece of length and width, the thick 5cm of being; Purple potato piece is put into to airtight gas tank, and add and soak flavor liquid, wherein water accounts for 88%, sugar accounts for 11.4%, citric acid accounts for 0.595%, vitamin C accounts for 0.005%, extracts gas in tank, makes Vacuum Pressure reach 0.05MPa, and 35 ℃ of temperature, fully permeate 5 minutes, carries out seasoning; Purple potato piece after seasoning is steamed in advance to 90 ℃ of water temperatures, steamed 10 minutes; Purple potato piece after pre-the steaming is cooled to 22 ℃; Enter the combined high temperature plastic packaging bag by cooled purple potato is packaged, enter the sterilization of microwave sterilization machine, 100 ℃ of temperature, 20 seconds time; Be filled with nitrogen in the packaging bag of the purple potato piece after sterilization, the concentration of volume percent of nitrogen is 96%, sealing.
The above-mentioned instant flexibly-packaged sweet purple potato piece made, the examination and test of products meets the commercial sterilization standard, but lucifuge normal temperature storage 8 months, and can open instant, and good mouthfeel, fragrant and sweet good to eat.
Embodiment 4
Select outward appearance full, the purple potato without rotting, clean purple potato surface; By the purple potato machine barking after cleaning, 95 ℃ of temperature, 10 minutes time, desk checking; Purple potato after peeling is cut into to the purple potato piece of long 5cm, wide 4cm, thick 3cm; Purple potato piece is put into to airtight gas tank, and add and soak flavor liquid, wherein water accounts for 80%, sugar accounts for 19.48%, citric acid accounts for 0.5%, vitamin C accounts for 0.02%, extracts gas in tank, makes Vacuum Pressure reach 0.09MPa, and 20 ℃ of temperature, fully permeate 3 minutes, carries out seasoning; Purple potato piece after seasoning is steamed in advance to 95 ℃ of water temperatures, steamed 7 minutes; Purple potato piece after pre-the steaming is cooled to 24 ℃; Enter the combined high temperature plastic packaging bag by cooled purple potato is packaged, enter the sterilization of microwave sterilization machine, 103 ℃ of temperature, 50 seconds time; Be filled with nitrogen in the packaging bag of the purple potato piece after sterilization, the concentration of volume percent of nitrogen is 97%, sealing.
The above-mentioned instant flexibly-packaged sweet purple potato piece made, the examination and test of products meets the commercial sterilization standard, but lucifuge normal temperature storage 8 months, and can open instant, and good mouthfeel, fragrant and sweet good to eat.
The foregoing is only preferred embodiment of the present invention, in order to limit the present invention, within the spirit and principles in the present invention not all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (4)
1. the preparation method of an instant flexibly-packaged sweet purple potato piece, is characterized in that, comprises the following steps:
1) select outward appearance full, the purple potato without rotting, clean purple potato surface;
2) the purple potato peeling after cleaning;
3) the purple potato after peeling is cut into to the purple potato piece that length and width, thickness are 3～5cm;
4) the purple potato piece of step 3) gained is put into to airtight gas tank, and add and soak flavor liquid, extract gas in tank, make Vacuum Pressure reach 0.05～0.09MPa, 20～50 ℃ of temperature, fully infiltration is 3～10 minutes, carries out seasoning, and the described flavor liquid that soaks is comprised of following each raw material in the percentage composition of the gross weight of soaking flavor liquid: water 70%～88%, sugar 12%～30%, citric acid 0.2%～0.6%, vitamin C 0.005%～0.02%;
5) the purple potato piece after seasoning is steamed in advance, the purple potato piece after pre-the steaming is cooled to 20～25 ℃, and the condition of described pre-steaming is 90～95 ℃ of water temperatures, steamed 5～10 minutes;
6) enter packaging bag by cooled purple potato is packaged, sterilization, described sterilization is for utilizing microwave sterilization machine 95～103 ℃ of temperature, sterilization 20～50 seconds;
7) be filled with nitrogen in the packaging bag of the purple potato piece after sterilization, sealing.
2. the preparation method of instant flexibly-packaged sweet purple potato piece according to claim 1, is characterized in that, described step 2) in the temperature in when peeling be 95～100 ℃.
3. the preparation method of instant flexibly-packaged sweet purple potato piece according to claim 1, is characterized in that, the packaging bag in described step 6) is the combined high temperature plastic packaging bag.
4. the preparation method of instant flexibly-packaged sweet purple potato piece according to claim 1, is characterized in that, the nitrogen be filled with in described step 7) is: nitrogenous gas amasss the gas of percent concentration more than 95%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012101692369A CN102652557B (en) | 2012-05-28 | 2012-05-28 | Preparation method of instant flexible-packaging purple sweet potato pieces |
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| CN2012101692369A CN102652557B (en) | 2012-05-28 | 2012-05-28 | Preparation method of instant flexible-packaging purple sweet potato pieces |
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| CN102652557B true CN102652557B (en) | 2013-12-18 |
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| US9055758B2 (en) | 2013-02-26 | 2015-06-16 | Smart Spuds Inc. | Chemical and preservative free peeled potatoes |
| EP2991497A4 (en) * | 2013-02-26 | 2016-09-07 | Smart Spuds Inc | Chemical and preservative free peeled potatoes |
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| JPS59162851A (en) * | 1983-03-07 | 1984-09-13 | Yamamatsu Matsuoka Shoten:Kk | Preparation of mashed potato stored in pouches |
| JPS6147164A (en) * | 1984-08-14 | 1986-03-07 | Obihiro Taisho Nogyo Kyodo Kumiai | Method for treating potato |
| CN101352225A (en) * | 2007-07-25 | 2009-01-28 | 余朝昱 | Method for producing instant potato |
| CN101518279B (en) * | 2009-04-03 | 2012-05-02 | 中国农业大学 | Color protection fresh keeping method of fresh cut tuber |
| JP2011139648A (en) * | 2010-01-06 | 2011-07-21 | Nisshin Seifun Group Inc | Long-term preservable heat-processed potato and method for producing the same |
| CN101843342B (en) * | 2010-03-03 | 2012-06-27 | 江苏省农业科学院 | Production process of instant Chinese chestnut kernels and product |
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Denomination of invention: A preparation method of instant soft packaged sweet purple potato Effective date of registration: 20211118 Granted publication date: 20131218 Pledgee: PENGLAI HUIYANG FOOD Co.,Ltd. Pledgor: PENGLAI JINGLU FISHERY Co.,Ltd. Registration number: Y2021980012672 |
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Date of cancellation: 20230222 Granted publication date: 20131218 Pledgee: PENGLAI HUIYANG FOOD Co.,Ltd. Pledgor: PENGLAI JINGLU FISHERY Co.,Ltd. Registration number: Y2021980012672 |