CN102813159A - Preparation method of sweet potato flakes by composite color protecting and low-temperature precooking technologies - Google Patents
Preparation method of sweet potato flakes by composite color protecting and low-temperature precooking technologies Download PDFInfo
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- CN102813159A CN102813159A CN2012103420388A CN201210342038A CN102813159A CN 102813159 A CN102813159 A CN 102813159A CN 2012103420388 A CN2012103420388 A CN 2012103420388A CN 201210342038 A CN201210342038 A CN 201210342038A CN 102813159 A CN102813159 A CN 102813159A
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Abstract
The invention discloses a preparation method of sweet potato flakes by composite color protecting and low-temperature precooking technologies, belonging to the technical field of deep-processing and production of agricultural products. The preparation method is characterized by comprising the following working procedures: sorting and cleaning, peeling, slicing, carrying out composite color protection, carrying out low-temperature precooking, carrying out high-temperature cooking, cooling, carrying out refilling and vacuum drying, grinding, sieving and the like, so as to finally obtain a finished product. The browning can be restrained due to the synergistic effect of the disodium stannous citrate and the sodium hydrogensulfite composite color fixative, the cell wall can be enhanced and the free starch rate can be reduced by a two-step heat treatment technology combining low-temperature precooking and high-temperature cooking, the refilling method and the vacuum drying technology are combined. The prepared sweet potato flakes product is good in color and luster, low in cell breakage rate, high in nutrition and flavor substance retention rate, and good in application effect.
Description
Technical field
A kind ofly utilize the compound method that look and the low temperature technology of precooking prepare sweet potato whole powder of protecting, relate to a kind of compound method that look and low temperature pre-cooking process improve sweet potato whole powder color and luster and reduction starch ionization rate of protecting that adopts, belong to deep processing of farm products and production technical field thereof.
Background technology
Sweet potato whole powder is to be raw material with fresh sweet potato, selected, clean, remove the peel, protect look, section, rinsing, precook, cooling, boiling, smash mud, technical process such as dehydrate and fine particulate, sheet bits shape or powdery product.Sweet potato whole powder has farthest kept the whole dries that except that the potato skin, comprise starch, protein, sugar, fat, fiber, ash content, vitamin, mineral matter etc.Sweet potato whole powder is low because of cell crashing ratio, and physical characteristic is able to save from damage, has good effect: like suitable viscosity, bigger expansion dispersiveness, balanced rehydration, and have nutrition, local flavor and the mouthfeel of fresh sweet potato.The sweet potato whole powder water content is lower; Shelf time is long, has solved the sweet potato storage period and has gone rotten, the problem that shelf time is short; All can use in fields such as deep fried products, baked goods, muffin, Noodles goods, pie, breakfast food, baby foods, its key property and application are as shown in table 1.The processing of development sweet potato whole powder has bigger economic and social benefit for the sweet potato resource that makes full use of China's abundant, the dietary structure of improving people and raising farmers' income.
The performance of table 1 sweet potato whole powder and application thereof
Product brown stain and free starch rate are too high to be the subject matter that present sweet potato whole powder processing industry faces, and this has not only influenced the quality of sweet potato whole powder and in Application in Food, has also hindered further developing of sweet potato whole powder processing industry simultaneously.Through adding certain density organic acid soln, reduce the pH of system, suppress polyphenol oxidase and Peroxidase activity and can reduce browning degree to a certain extent; Through soaking calcium and adding emulsifying agent, strengthen cell membrane and the isolated cell of sweet potato, can make the free starch rate reach lower level.But the free control of existing color preservation technology and starch technology still can't satisfy the application demand of sweet potato whole powder processing industry.
Summary of the invention
Sodium hydrogensulfite can be irreversibly with sweet potato in the colourless addition compound product of ketogenesis, also reduced the vigor that enzyme acts on monohydric phenol and dihydric phenol simultaneously; Distannous citrate can suppress many minutes oxidizing ferment enzymes and live through regulating pH and carboxyl chelated copper ion being provided; And under the condition that distannous citrate exists, sodium hydrogensulfite discharges SO more easily
2The performance color-protecting function.Therefore the present invention gives full play to the synergistic property of distannous citrate and sodium hydrogensulfite composite color fixative, under the prerequisite that reduces single color stabilizer use amount, improves the effect of protecting look.
Pectinesterase in the sweet potato cell membrane is converted into LM through the methyl ester removal reaction with HM, thereby combines more bivalent metal ion, reaches the purpose of strengthening cell membrane, prevents that starch is free.The optimum temperature of the in-house pectinesterase of sweet potato is 50～60 ℃, so the present invention precooks (50～60 ℃) through low temperature, makes full use of the effect that pectinesterase is strengthened cell membrane.Simultaneously, the present invention significantly improves drying efficiency through backfill method combined vacuum dry technology, high-quality quick production sweet potato whole powder.Product color is good, and the starch ionization rate is low, has distinctive local flavor of fresh mashed potatoes and nutrition after the rehydration, in food processing, is widely used.
Technical scheme of the present invention is:
1, fresh sweet potato is cleaned with circulating water, removed clean silt, utilize steam peeling method or machine barking method to remove clean potato skin, the sweet potato after will removing the peel with slicer then is cut into the thick potato chips of 8～12mm;
2, the potato chips that cut are washed with circulating water, remove free starch and reduced sugar on the clean tangent plane, and protect look and handle.Color preservation technology is 1: 1～1: 3 distannous citrate and a sodium hydrogensulfite composite color fixative (distannous citrate 0.1～0.3% (w/w) for utilizing mass concentration ratio; Sodium hydrogensulfite 0.1～0.3% (w/w) is food-grade) immersion treatment 20～40min;
3, protect sweet potato section behind the look 20～40min that under 50～60 ℃, precooks, cold water is cooled to potato chips central temperature≤20 ℃, and then at 100 ℃ of following boiling 20～40min, cold water is cooled to potato chips central temperature≤20 ℃, stirs system mud;
4, the backfill powder that utilized the 20-80 mesh sieve was with 1: 0.9～1: 1.1 ratio stirring-granulating, and the moisture of mashed potatoes is reduced to 30%～40% after the granulation, leaves standstill modified 20～40min;
5, the mashed potatoes after modified are tiled in the vacuum drying chamber, and heap disc thickness≤0.5cm at the vacuum degree be-0.1Mpa, are dried to moisture≤8% under 60～70 ℃, pulverize the back and cross 80 mesh sieves and pack.
Through the prepared sweet potato whole powder of said method; Have color and luster and lower starch ionization rate preferably; Have distinctive nutrition of fresh Rhizoma Dioscoreae esculentae mud and local flavor after the rehydration; Can be used as raw material or auxiliary material and prepare noodles, thick soup, pudding, congee and bakery product etc., meet the needs of modern flavour of food products and nutrition.
The present invention has following characteristics and advantage:
1, adopts composite color fixative, utilize the synergistic property of distannous citrate and sodium hydrogensulfite, under the prerequisite that reduces single color stabilizer use amount, improve the effect of protecting look;
2, utilize that low temperature is precooked, thermophilic digestion secondary heat treatment technology; Make full use of the effect of pectinesterase in the sweet potato; HM is converted into LM, thereby combines more calcium ion, reach the effect of strengthening cell membrane, reducing the free starch rate;
3, utilize backfill method combined vacuum dry technology, on the one hand improved dry speed and efficient, also avoid on the other hand mashed potatoes in dry run with the contacting of air, thereby avoided the loss of nutriment.Simultaneously backfill method and boulton process associating make granular that dried mashed potatoes become to loosen, and have reduced the percentage of damage of pulverizing this link cell greatly.
The specific embodiment
Instance below the present invention is only as the further specifying of content of the present invention, can not be as scope perhaps in the qualification of the present invention.Through instance the present invention is described further below.
Embodiment 1
The sweet potato employing of fresh, disease-free and major injury is cleaned up, adopt steam peeler to remove clean potato skin, utilize slicer to be cut into the thick potato chips of 8mm the sweet potato after the peeling; The sweet potato section is cleaned, adopted the composite color fixative immersion treatment 40min of 0.1% (w/w) distannous citrate and 0.1% (w/w) sodium hydrogensulfite behind the free starch of removal tangent plane and the reduced sugar; Protect sweet potato section behind the look 20min that under 50 ℃, precooks, cold water is cooled to potato chips central temperature≤20 ℃, and then at 100 ℃ of following boiling 40min, cold water is cooled to potato chips central temperature≤20 ℃, stirs system mud; The backfill powder that utilized 60 mesh sieves leaves standstill modified 20min with 1: 0.9 ratio stirring-granulating; Mashed potatoes after modified are tiled in the vacuum drying chamber, and heap disc thickness 0.4cm is dried to moisture≤8% under vacuum degree-0.1Mpa, 60 ℃, pulverized 80 mesh sieves, pack the sweet potato whole powder product.Protect look prepared full powder with independent employing 0.4% (w/w) citric acid, phytic acid, sodium hydrogensulfite or ascorbic acid and compare (shown in the table 2), under the situation that consumption reduces, brightness and polyphenol oxidase activity inhibiting rate all increase.
The chromatic effect that protects of compound colour protecting liquid of table 2 and single colour protecting liquid compares
Embodiment 2
The sweet potato employing of fresh, disease-free and major injury is cleaned up, adopt steam peeler to remove clean potato skin, utilize slicer to be cut into the thick potato chips of 10mm the sweet potato after the peeling; The sweet potato section is cleaned, adopted the composite color fixative immersion treatment 40min of 0.1% (w/w) distannous citrate and 0.2% (w/w) sodium hydrogensulfite behind the free starch of removal tangent plane and the reduced sugar; Protect sweet potato section behind the look 30min that under 55 ℃, precooks, cold water is cooled to potato chips central temperature≤20 ℃, and then at 100 ℃ of following boiling 30min, cold water is cooled to potato chips central temperature≤20 ℃, stirs system mud; The backfill powder that utilized 80 mesh sieves leaves standstill modified 30min with 1: 1 ratio stirring-granulating; Mashed potatoes after modified are tiled in the vacuum drying chamber, and heap disc thickness 0.5cm is dried to moisture≤8% under vacuum degree-0.1Mpa, 65 ℃, pulverized 80 mesh sieves, pack the sweet potato whole powder product.Compare (as shown in table 3) with the calcium treating method that soaks commonly used, adopt the low temperature sweet potato whole powder starch ionization rate that makes of precooking significantly to reduce.
Table 3 low temperature is precooked and is soaked calcium processing reduction starch ionization rate effect relatively
Embodiment 3
The sweet potato employing of fresh, disease-free and major injury is cleaned up, adopt steam peeler to remove clean potato skin, utilize slicer to be cut into the thick potato chips of 12mm the sweet potato after the peeling; The sweet potato section is cleaned, adopted the composite color fixative immersion treatment 30min of 0.1% (w/w) distannous citrate and 0.3% (w/w) sodium hydrogensulfite behind the free starch of removal tangent plane and the reduced sugar; Protect sweet potato section behind the look 40min that under 60 ℃, precooks, cold water is cooled to potato chips central temperature≤20 ℃, and then at 100 ℃ of following boiling 30min, cold water is cooled to potato chips central temperature≤20 ℃, stirs system mud; The backfill powder that utilized 40 mesh sieves leaves standstill modified 40min with 1: 1.1 ratio stirring-granulating; Mashed potatoes after modified are tiled in the vacuum drying chamber, and heap disc thickness 0.3cm is dried to moisture≤8% under vacuum degree-0.1Mpa, 70 ℃, pulverized 80 mesh sieves, pack the sweet potato whole powder product.Compare (as shown in table 4) with the sweet potato whole powder that conventional method makes, the sweet potato whole powder main performance index of utilizing technology of the present invention to make all promotes to some extent.
The comparison of table 4 different process gained sweet potato whole powder
Claims (6)
1. one kind is utilized the compound method that look and the low temperature technology of precooking prepare sweet potato whole powder of protecting, and it is characterized in that: fresh sweet potato through choose cleaning, peeling, section, compoundly protect that look, low temperature are precooked, operations such as thermophilic digestion, cooling, backfill vacuum drying, abrasive dust/sieve obtain finished product.
2. method according to claim 1 is protected look and is adopted composite color fixative, and the sweet potato section that 8～12mm is thick is soaked 20～40min in distannous citrate and sodium hydrogensulfite mass concentration ratio are 1: 1～1: 3 compound colour protecting liquid.
3. method according to claim 1, the low temperature temperature of precooking is 50～60 ℃, and the time of precooking is 20～40min; Thermophilic digestion adopts 100 ℃ of boiling 20～30min, cold water to be cooled to potato chips central temperature≤20 ℃, stirs system mud.
4. the backfill powder that method according to claim 1, the modified process of backfill adopted 20～80 mesh sieves leaves standstill modified 20～40min with 1: 0.9～1: 1.1 ratio stirring-granulating.
5. method according to claim 1, process of vacuum drying is tiled in mashed potatoes in the vacuum drying chamber, the heap disc thickness≤0.5cm, vacuum≤-0.1Mpa, be dried to moisture≤8% under 60～70 ℃ of conditions.
6. method according to claim 1 is stated method, it is characterized in that prepared sweet potato whole powder has good color and luster and lower starch ionization rate, can be used as raw material or auxiliary material and prepares products such as noodles, thick soup, pudding, congee and bakery product.
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404340A (en) * | 2013-08-06 | 2013-11-27 | 山东省农业科学院作物研究所 | Sweet potato used for mashed potato processing, and cultivation method and application thereof |
| CN103876072A (en) * | 2014-04-10 | 2014-06-25 | 中国包装和食品机械有限公司 | Complete equipment for producing whole powder of tubers |
| CN104757105A (en) * | 2015-03-10 | 2015-07-08 | 唐洪权 | Complex color protection preservative and production method thereof |
| CN105495453A (en) * | 2015-11-30 | 2016-04-20 | 浙江农林大学 | Processing technology of potatoes raw whole flour |
| CN105495454A (en) * | 2015-11-30 | 2016-04-20 | 浙江农林大学 | Processing technology of potatoes cooked whole flour |
| CN106072183A (en) * | 2016-06-20 | 2016-11-09 | 西昌市科兴薯业有限公司 | Energy saving and environment friendly potato full-powder processing method |
| CN107736589A (en) * | 2017-11-20 | 2018-02-27 | 乐陵希森马铃薯产业集团有限公司 | A kind of preparation technology of potato granule full powder and its application |
| CN108740708A (en) * | 2018-05-16 | 2018-11-06 | 河北科技师范学院 | A kind of preparation method of sweet potato flour |
| CN110101049A (en) * | 2019-06-05 | 2019-08-09 | 安徽栋泰农业科技发展有限公司 | A kind of preparation method of the full powder of sweet potato |
| CN111227209A (en) * | 2020-03-17 | 2020-06-05 | 沈阳师范大学 | Preparation method of full-nutrition purple sweet potato full powder |
| CN111588014A (en) * | 2020-05-28 | 2020-08-28 | 广西壮族自治区农业科学院 | Primary-color high-quality chestnut powder and preparation method thereof |
| CN112450399A (en) * | 2020-11-17 | 2021-03-09 | 江南大学 | Preparation method of raw potato whole flour for thickening in acid system |
| CN114831287A (en) * | 2022-05-20 | 2022-08-02 | 南京农业大学 | Preparation method of low-bacteria sweet potato whole powder |
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Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404340B (en) * | 2013-08-06 | 2015-03-25 | 山东省农业科学院作物研究所 | Cultivation method of sweet potato used for processing mashed potato and processing method of sweet potato |
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| CN103876072A (en) * | 2014-04-10 | 2014-06-25 | 中国包装和食品机械有限公司 | Complete equipment for producing whole powder of tubers |
| CN103876072B (en) * | 2014-04-10 | 2016-03-30 | 中国包装和食品机械有限公司 | The full powder of one potato seed class is produced into complete equipment |
| CN104757105A (en) * | 2015-03-10 | 2015-07-08 | 唐洪权 | Complex color protection preservative and production method thereof |
| CN105495453A (en) * | 2015-11-30 | 2016-04-20 | 浙江农林大学 | Processing technology of potatoes raw whole flour |
| CN105495454A (en) * | 2015-11-30 | 2016-04-20 | 浙江农林大学 | Processing technology of potatoes cooked whole flour |
| CN106072183B (en) * | 2016-06-20 | 2019-09-03 | 西昌市科兴薯业有限公司 | Energy saving and environment friendly potato full-powder processing method |
| CN106072183A (en) * | 2016-06-20 | 2016-11-09 | 西昌市科兴薯业有限公司 | Energy saving and environment friendly potato full-powder processing method |
| CN107736589A (en) * | 2017-11-20 | 2018-02-27 | 乐陵希森马铃薯产业集团有限公司 | A kind of preparation technology of potato granule full powder and its application |
| CN108740708A (en) * | 2018-05-16 | 2018-11-06 | 河北科技师范学院 | A kind of preparation method of sweet potato flour |
| CN110101049A (en) * | 2019-06-05 | 2019-08-09 | 安徽栋泰农业科技发展有限公司 | A kind of preparation method of the full powder of sweet potato |
| CN111227209A (en) * | 2020-03-17 | 2020-06-05 | 沈阳师范大学 | Preparation method of full-nutrition purple sweet potato full powder |
| CN111588014A (en) * | 2020-05-28 | 2020-08-28 | 广西壮族自治区农业科学院 | Primary-color high-quality chestnut powder and preparation method thereof |
| CN111588014B (en) * | 2020-05-28 | 2023-05-23 | 广西壮族自治区农业科学院 | Primary color high-quality chestnut powder and preparation method thereof |
| CN112450399A (en) * | 2020-11-17 | 2021-03-09 | 江南大学 | Preparation method of raw potato whole flour for thickening in acid system |
| CN112450399B (en) * | 2020-11-17 | 2022-04-29 | 江南大学 | Preparation method of raw potato whole flour for thickening in acid system |
| CN114831287A (en) * | 2022-05-20 | 2022-08-02 | 南京农业大学 | Preparation method of low-bacteria sweet potato whole powder |
| CN114831287B (en) * | 2022-05-20 | 2023-04-25 | 南京农业大学 | Preparation method of low-bacteria sweet potato whole powder |
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