CN103355466A - Method for making preserved potatoes - Google Patents
Method for making preserved potatoes Download PDFInfo
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- CN103355466A CN103355466A CN2012100872843A CN201210087284A CN103355466A CN 103355466 A CN103355466 A CN 103355466A CN 2012100872843 A CN2012100872843 A CN 2012100872843A CN 201210087284 A CN201210087284 A CN 201210087284A CN 103355466 A CN103355466 A CN 103355466A
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 56
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 56
- 238000000034 method Methods 0.000 title claims abstract description 12
- 235000012015 potatoes Nutrition 0.000 title abstract 6
- 238000007710 freezing Methods 0.000 claims abstract description 12
- 230000008014 freezing Effects 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 238000005470 impregnation Methods 0.000 claims description 6
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- 238000005057 refrigeration Methods 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 2
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 claims description 2
- 240000002495 Cucumis melo var. inodorus Species 0.000 claims description 2
- 241000607479 Yersinia pestis Species 0.000 claims description 2
- 239000001110 calcium chloride Substances 0.000 claims description 2
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- 238000011010 flushing procedure Methods 0.000 claims description 2
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
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- 230000007774 longterm Effects 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 101710202013 Protein 1.5 Proteins 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
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- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
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- 231100000252 nontoxic Toxicity 0.000 description 1
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- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
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- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 230000003442 weekly effect Effects 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for making preserved potatoes. According to the method, potatoes are cleaned, peeled and chopped to be used as raw materials, and the raw materials are subjected to technologies of freezing treatment, low-temperature sweetening, vacuum preserving in sugar and the like, thus the convenience is provided for people to eat the potatoes, and the remarkable treatment effects are achieved for patients suffering from weakness of the spleen and the stomach, dyspepsia, gastrointestinal disharmony, stomach duct and abdomen pain and inhibited defecation after being eaten usually. The immunity can be enhanced, metabolism is improved, the probability of suffering from the stroke can be reduced, and the effect of reducing the blood pressure is achieved. The preserved potatoes are more easily digested and absorbed by a human body, and have the effects of beautifying the features, and resisting the cancer and ageing. The preserved potatoes are favorably stored, is improved in safety because of not containing any preservative and pigment, and have no side effects when being taken for a long time.
Description
Technical field
The present invention relates to a kind of preserved fruit, particularly utilize a kind of potato to make and have the method for maintenance taste, beneficial gas ease constipation preserved fruit, belong to health food processing technique field.
Background technology
Potato, the property flat, flavor is sweet, nontoxic, the energy strengthening the spleen and stomach, in the beneficial controlled atmosphere, relieving spasm to stop pain, the tonneau stool, potato contained vitamin C is 10 times in the apple, and the B family vitamin is 4 times of apple, and various mineral matters are several times of apple even tens times etc., per 100 gram potatos contain potassium up to 300 milligrams, and it is maximum to contain potassium in the vegetable and fruit that kind more than 20 often eats.
It also has very high nutritive value and medical value, ingredient in the general fresh potato: starch 9～20%, protein 1.5～2.3%, fat 0.1～1.1%, crude fibre 0.6～0.8%.Also comprise iron, calcium, phosphorus etc.Contain B group's vitamin and a large amount of high-quality celluloses such as abundant vitamin B1 .B2.B6 and pantothenic acid, the nutrients such as trace element, amino acid, fat and high-quality starch.In addition, potato tubers also contains the unexistent carrotene of Cereal grain and ascorbic acid.From the nutrition angle, it has more advantage than rice, flour, can supply with a large amount of heat energy of human body and comprehensively nutrition.Research of Japan is found, eats weekly 5～6 potatos and can make the apoplexy probability drop to 40%.It not only can make the apoplexy probability descend, and the effect of going back the degradable blood pressure has beauty treatment, anticancer, antidotal effect,
Bright potato can supply to steam, boil and cook grain or vegetables, but bright potato stem tuber volume is large, and water content is high, and transportation and Long-term Storage are had any problem.For this reason, the problem of producing the potato processed food is extremely paid close attention in countries in the world.The tradition food potato will by fry in shallow oil, boil, chips, roasting potato chips, instant full powder, starch and cake of all shapes and colors, egg roll etc.Potato be excellent tonic product be again good medicine simply, but people's food potato need to be by loaded down with trivial details work such as frying in shallow oil, boil, steam, bake, explode, and namely trouble is time-consuming again, by after the frying in shallow oil, boil, steam, bake, explode of high temperature, make the nutriment in the potato destroyed, and weaken its functional component.
Summary of the invention
The loaded down with trivial details time-consuming work such as need to fry in shallow oil, boil, steam, bake, explode in order to change food potato, potato with maintenance taste, beneficial gas ease constipation is fully developed, manufacture preserved fruit by freezing processing and low temperature saccharification, make it become a kind of easy to carry, edible simple, be beneficial to preservation, tasty mouthfeel, be the again health food of healthy functions of nutrition.
Purpose of the present invention is made potato has the method for maintenance taste, beneficial gas ease constipation preserved fruit, and the method adopts freezing processing and low temperature saccharification technology in manufacturing process, and freezing processing makes the potato tissue cell membrane destroyed, permeability.Starch and the reaction of enzyme generation enzymatic saccharification in the potato during cryopreservation, the starch that potato is included is converted into maltose and glucose, thereby promotes the sugared content in the potato to increase.
Behind freezing processing and low temperature saccharification, the vitamin substances in the potato and various mineral matter do not have destroyed, and after the sugar of starch transformed in the potato, its quality was more soft, and mouthfeel is finer and smoother, and the cost of namely saving the glycogen material has improved again mouthfeel.
The potato permeability of freezing processing, adopting the candied method of vacuum to be easy to honey is penetrated in the tissue goes again, because the candied temperature of vacuum is low, speed is fast, namely save time and kept the original color and luster of potato and local flavor, more can not destroy vitamin substances and various mineral matter in nutritional labeling and the potato.
The method that a kind of potato preserved fruit of the present invention is made, a kind of technology of potato deep processing is provided for market, for people's food potato provides convenience, often edible this product has obvious curative effects to weakness of the spleen and the stomach, indigestion, stomach discord, the gastral cavity abdomen not smooth patient that has a pain, defecates.Can also improve immunity, add excitometabolic, can make the simultaneously effect of degradable blood pressure of apoplexy probability decline.Have more by human consumption and absorb beauty treatment, anticancer, antidotal effect.Be conducive to store, because product does not contain any anticorrisive agent and pigment, security performance improves, long-term use without side effects.
Specific embodiments
(1), select to clean: the potato of selecting to go rotten without disease and pest, not damaged, nothing is raw material, with clear water flushing potato surface, allowances for bark, is cut into the square shape of 2cm * 2cm.
(2), color-preserving and hardening: 100 jin of potato balls are put in the lysate that percentage by weight is 0.2% citric acid, 0.3% calcium chloride, 2.5% salt, 97% water, soaked 20 minutes, carry out color-preserving and hardening and process.
(3), rinsing drains: pull out through the potato ball behind the color retention, repeatedly wash with clear water, the flush away colour protecting liquid drains.
(4), freezing and refrigeration: the potato ball that will protect behind the look is placed in the freezer, and the temperature of freezer is down to-2 ℃, keeps 48 hours, makes that potato ball is freezing to freeze, and then stops freezingly, with the temperature rising to 4 of freezer ℃, places in the freezer 10～15 days.
(5), vacuum is candied: 100 jin of potato balls behind the freezing and refrigeration with etc. the honey of weight, put into together in the vacuum impregnation pot, the vacuum of vacuum impregnation pot is adjusted in 85.33 kPas, temperature is controlled at 60 ℃, the vacuum impregnation time is 10 minutes, pulls the honeydew solution that potato ball drains the surface out.
(6), smoke packing: the potato ball that drains is spread on drip pan, send in the drying room, the drying room temperature is controlled at 80 ℃, dry by the fire to water content and reach 20～25%, will stir frequently during smoking, after the goods spreading for cooling, pack.
Claims (1)
1. the potato preserved fruit method of making is characterized in that making according to the following step take potato as raw material:
(1), select to clean: the potato of selecting to go rotten without disease and pest, not damaged, nothing is raw material, with clear water flushing potato surface, allowances for bark, is cut into the square shape of 2cm * 2cm;
(2), color-preserving and hardening: 100 jin of potato balls are put in the lysate that percentage by weight is 0.2% citric acid, 0.3% calcium chloride, 2.5% salt, 97% water, soaked 20 minutes, carry out color-preserving and hardening and process;
(3), rinsing drains: pull out through the potato ball behind the color retention, repeatedly wash with clear water, the flush away colour protecting liquid drains;
(4), freezing and refrigeration: the potato ball that will protect behind the look is placed in the freezer, and the temperature of freezer is down to-2 ℃, keeps 48 hours, makes that potato ball is freezing to freeze, and then stops freezingly, with the temperature rising to 4 of freezer ℃, places in the freezer 10～15 days;
(5), vacuum is candied: 100 jin of potato balls behind the freezing and refrigeration with etc. the honey of weight, put into together in the vacuum impregnation pot, the vacuum of vacuum impregnation pot is adjusted in 85.33 kPas, temperature is controlled at 60 ℃, the vacuum impregnation time is 10 minutes, pulls the honeydew solution that potato ball drains the surface out;
(6), smoke packing: the potato ball that drains is spread on drip pan, send in the drying room, the drying room temperature is controlled at 80 ℃, dry by the fire to water content and reach 20～25%, will stir frequently during smoking, after the goods spreading for cooling, pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100872843A CN103355466A (en) | 2012-03-29 | 2012-03-29 | Method for making preserved potatoes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100872843A CN103355466A (en) | 2012-03-29 | 2012-03-29 | Method for making preserved potatoes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103355466A true CN103355466A (en) | 2013-10-23 |
Family
ID=49358417
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012100872843A Pending CN103355466A (en) | 2012-03-29 | 2012-03-29 | Method for making preserved potatoes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103355466A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719602A (en) * | 2015-04-16 | 2015-06-24 | 浙江小二黑食品有限公司 | Processing method of novel preserved black potatoes |
| CN105795084A (en) * | 2016-03-30 | 2016-07-27 | 吴渭钟 | Method for making preserved fruits from bananas |
| CN110547352A (en) * | 2019-09-29 | 2019-12-10 | 赣南师范大学 | Preserved navel orange and preparation method thereof |
| CN111387453A (en) * | 2020-04-28 | 2020-07-10 | 广东雅林食品有限公司 | Preserved fruit preserved potato chips and making method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1344502A (en) * | 2000-09-26 | 2002-04-17 | 王应槐 | Serial health oligosaccharide candied fruits and their production process |
| CN101731613A (en) * | 2008-11-10 | 2010-06-16 | 朱彩凤 | Method for preparing confection with functions of nourishing yin, moistening lung, clearing away heart-fire and soothing nerves by utilizing lily |
| CN101142935B (en) * | 2006-09-11 | 2011-12-28 | 北京御食园食品股份有限公司 | Sulfurless preserved fruit confect and its producing method |
-
2012
- 2012-03-29 CN CN2012100872843A patent/CN103355466A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1344502A (en) * | 2000-09-26 | 2002-04-17 | 王应槐 | Serial health oligosaccharide candied fruits and their production process |
| CN101142935B (en) * | 2006-09-11 | 2011-12-28 | 北京御食园食品股份有限公司 | Sulfurless preserved fruit confect and its producing method |
| CN101731613A (en) * | 2008-11-10 | 2010-06-16 | 朱彩凤 | Method for preparing confection with functions of nourishing yin, moistening lung, clearing away heart-fire and soothing nerves by utilizing lily |
Non-Patent Citations (2)
| Title |
|---|
| 徐坤: "风味马铃薯果脯的研制", 《农牧产品开发》 * |
| 郭锡铎: "蜜饯果脯de感官鉴别", 《商场现代化》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719602A (en) * | 2015-04-16 | 2015-06-24 | 浙江小二黑食品有限公司 | Processing method of novel preserved black potatoes |
| CN105795084A (en) * | 2016-03-30 | 2016-07-27 | 吴渭钟 | Method for making preserved fruits from bananas |
| CN110547352A (en) * | 2019-09-29 | 2019-12-10 | 赣南师范大学 | Preserved navel orange and preparation method thereof |
| CN111387453A (en) * | 2020-04-28 | 2020-07-10 | 广东雅林食品有限公司 | Preserved fruit preserved potato chips and making method thereof |
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Application publication date: 20131023 |