CN103734258A - Sweet potato powder drying process - Google Patents
Sweet potato powder drying process Download PDFInfo
- Publication number
- CN103734258A CN103734258A CN201310644644.XA CN201310644644A CN103734258A CN 103734258 A CN103734258 A CN 103734258A CN 201310644644 A CN201310644644 A CN 201310644644A CN 103734258 A CN103734258 A CN 103734258A
- Authority
- CN
- China
- Prior art keywords
- sweet potato
- potato powder
- dryer
- drying
- temperature
- 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.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a sweet potato powder drying process, and belongs to the field of food processing. The sweet potato powder drying process comprises: (1) conveying sweet potato powder into a freezing store to freeze; (2) crushing the frozen sweet potato powder, and adding the crushed sweet potato powder to a dryer; (3) controlling the temperature of the first section of the dryer to 80-85 DEG C, and drying for 15-20 min; (4) adding the sweet potato powder treated in the step (3) to the second section of the dryer, and drying for 5-8 min; and (5) adding the sweet potato powder treated in the step (4) to the third section of the dryer, maintaining the drying temperature at less than 65-70 DEG C, cooling to a room temperature, and carrying out bagging and packaging. According to the present invention, the drying manner that different sections adopt different temperatures is adopted to improve the drying effect of the sweet potato powder, and the gradual cooling manner is adopted during cooling so as to prevent the poor drying effect caused by water absorption of the dried sweet potato powder during the cooling process.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of stoving process of sweet potato powder.
Background technology
The nutriment that Ipomoea batatas contains multiple human body needs, according to scientific research, eats Ipomoea batatas and can not make people get fat, contrary Ipomoea batatas or a kind of desirable diet food.Its heat content is very low, more much lower than general rice, so needn't worry can get fat after having eaten, can play antiobesity action on the contrary.In Ipomoea batatas, also contain a kind of material of similar female hormone, to protection human body skin, delay senility and have certain effect.Therefore, external many women are used as Ipomoea batatas as conditioning skin and losing food.
But Ipomoea batatas is seasonal food, be difficult for preserving, generally Ipomoea batatas is made to sweet potato powder and preserve.Because Ipomoea batatas water content is higher, permanent for what sweet potato powder was preserved, to carry out drying operation to sweet potato powder, when now sweet potato powder is dried, often use single temperature to dry, use single temperature to dry, drying effect is poor, and sweet potato powder absorbs again steam in cooling procedure, cause water content to raise.
Summary of the invention
For solving the above-mentioned shortcoming of prior art, the invention provides a kind of stoving process of sweet potato powder, effectively improved the effect that sweet potato powder is dried.
The present invention is achieved through the following technical solutions:
A stoving process for sweet potato powder, comprises the following steps:
(1), sweet potato powder is sent into freezer, freezing 0.5-2h at 0-5 ℃;
(2), sweet potato powder after freezing is pulverized, sweet potato powder is added to dryer with the speed of 80-120kg/h;
(3), to control dryer first paragraph temperature be 80-85 ℃, dries 15-20min;
(4) sweet potato powder, after step (3) is processed adds dryer second segment, and controlling dryer the second end temperature is 70-80 ℃, dries 5-8min;
(5), sweet potato powder that step (4) is handled well adds the 3rd section of dryer, first keeps bake out temperature 2-3min at 65-70 ℃, then by 3-5 ℃/min, lower the temperature, until be down to normal temperature, pack, packing.
In each section of drying course, in dryer, be blown into heated drying air.
Beneficial effect of the present invention: the present invention is by adopting the drying mode of segmentation different temperatures, improved the drying effect of sweet potato powder, and when cooling, adopt the mode of cooling gradually, prevent that the absorb water drying effect that causes of the sweet potato powder of drying is poor in cooling procedure.
The specific embodiment
Embodiment 1
A stoving process for sweet potato powder, comprises the following steps:
(1), sweet potato powder is sent into freezer, freezing 0.5h at 0 ℃;
(2), sweet potato powder after freezing is pulverized, sweet potato powder is added to dryer with the speed of 80kg/h;
(3), to control dryer first paragraph temperature be 80 ℃, dries 18min;
(4) sweet potato powder, after step (3) is processed adds dryer second segment, and controlling dryer the second end temperature is 75 ℃, dries 5min;
(5), sweet potato powder that step (4) is handled well adds the 3rd section of dryer, first keeps bake out temperature 2min at 68 ℃, then by 5 ℃/min, lower the temperature, until be down to normal temperature, pack, packing.
In above-mentioned each section of drying course, in dryer, be blown into heated drying air.
Embodiment 2
A stoving process for sweet potato powder, comprises the following steps:
(1), sweet potato powder is sent into freezer, freezing 1h at 2 ℃;
(2), sweet potato powder after freezing is pulverized, sweet potato powder is added to dryer with the speed of 120kg/h;
(3), to control dryer first paragraph temperature be 85 ℃, dries 16min;
(4) sweet potato powder, after step (3) is processed adds dryer second segment, and controlling dryer the second end temperature is 75 ℃, dries 5min;
(5), sweet potato powder that step (4) is handled well adds the 3rd section of dryer, first keeps bake out temperature 2min at 70 ℃, then by 4 ℃/min, lower the temperature, until be down to normal temperature, pack, packing.
In each section of drying course, in dryer, be blown into heated drying air.
Claims (2)
1. a stoving process for sweet potato powder, is characterized in that, comprises the following steps:
(1), sweet potato powder is sent into freezer, freezing 0.5-2h at 0-5 ℃;
(2), sweet potato powder after freezing is pulverized, sweet potato powder is added to dryer with the speed of 80-120kg/h;
(3), to control dryer first paragraph temperature be 80-85 ℃, dries 15-20min;
(4) sweet potato powder, after step (3) is processed adds dryer second segment, and controlling dryer the second end temperature is 70-80 ℃, dries 5-8min;
(5), sweet potato powder that step (4) is handled well adds the 3rd section of dryer, first keeps bake out temperature 2-3min at 65-70 ℃, then by 3-5 ℃/min, lower the temperature, until be down to normal temperature, pack, packing.
2. a kind of sweet potato powder stoving process according to claim 1, is characterized in that: in each section of drying course, in dryer, be blown into heated drying air.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310644644.XA CN103734258A (en) | 2013-12-05 | 2013-12-05 | Sweet potato powder drying process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310644644.XA CN103734258A (en) | 2013-12-05 | 2013-12-05 | Sweet potato powder drying process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103734258A true CN103734258A (en) | 2014-04-23 |
Family
ID=50491395
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310644644.XA Pending CN103734258A (en) | 2013-12-05 | 2013-12-05 | Sweet potato powder drying process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103734258A (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1152408A (en) * | 1996-02-14 | 1997-06-25 | 江西省赣南蜜饯厂 | Sarcandra Kwangsiesis series candied fruit and making method |
| CN101028014A (en) * | 2007-03-23 | 2007-09-05 | 福建师范大学 | Five-sectional timing and temperature-variable drying technology for processing rice flour |
| CN101283716A (en) * | 2008-05-30 | 2008-10-15 | 杨晓宇 | Radix acanthopanacis senticosi tea and its preparation technique |
| CN101972032A (en) * | 2010-08-09 | 2011-02-16 | 扬州福尔喜果蔬汁机械有限公司 | Self-circulation multi-layer slat dryer and self-circulation segmented drying method |
| CN102224861A (en) * | 2011-06-02 | 2011-10-26 | 王宏 | Health preserving fungi tea |
| CN102228211A (en) * | 2011-07-22 | 2011-11-02 | 武明德 | Qishan diced meat sour and spicy fast-food sweet potato noodles and preparation process thereof |
| CN202085666U (en) * | 2011-04-14 | 2011-12-28 | 莆田市东南香米业发展有限公司 | Sectional type high-efficient energy-saving rice noodle dryer capable of automatically controlling temperature and humidity |
| CN102871010A (en) * | 2012-10-25 | 2013-01-16 | 江西齐云山食品有限公司 | Multi-stage variable-temperature drying process of pumpkin cake food |
| CN103169036A (en) * | 2013-04-15 | 2013-06-26 | 福建省农业科学院农业工程技术研究所 | Method for preparing pregelatinized sweet potato powder by utilizing microwave |
-
2013
- 2013-12-05 CN CN201310644644.XA patent/CN103734258A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1152408A (en) * | 1996-02-14 | 1997-06-25 | 江西省赣南蜜饯厂 | Sarcandra Kwangsiesis series candied fruit and making method |
| CN101028014A (en) * | 2007-03-23 | 2007-09-05 | 福建师范大学 | Five-sectional timing and temperature-variable drying technology for processing rice flour |
| CN101283716A (en) * | 2008-05-30 | 2008-10-15 | 杨晓宇 | Radix acanthopanacis senticosi tea and its preparation technique |
| CN101972032A (en) * | 2010-08-09 | 2011-02-16 | 扬州福尔喜果蔬汁机械有限公司 | Self-circulation multi-layer slat dryer and self-circulation segmented drying method |
| CN202085666U (en) * | 2011-04-14 | 2011-12-28 | 莆田市东南香米业发展有限公司 | Sectional type high-efficient energy-saving rice noodle dryer capable of automatically controlling temperature and humidity |
| CN102224861A (en) * | 2011-06-02 | 2011-10-26 | 王宏 | Health preserving fungi tea |
| CN102228211A (en) * | 2011-07-22 | 2011-11-02 | 武明德 | Qishan diced meat sour and spicy fast-food sweet potato noodles and preparation process thereof |
| CN102871010A (en) * | 2012-10-25 | 2013-01-16 | 江西齐云山食品有限公司 | Multi-stage variable-temperature drying process of pumpkin cake food |
| CN103169036A (en) * | 2013-04-15 | 2013-06-26 | 福建省农业科学院农业工程技术研究所 | Method for preparing pregelatinized sweet potato powder by utilizing microwave |
Non-Patent Citations (1)
| Title |
|---|
| 马雷，张洪程: "《稻麦质量标准与管理》", 31 August 2008, article "稻麦质量标准与管理", pages: 168 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103918775B (en) | Preparation method of dried day lily | |
| CN102113544B (en) | Processing process for freeze-drying fresh Chinese wolfberry fruits under vacuum | |
| CN103082273B (en) | Tricholoma matsutake dried product with nutrients and flavor fully preserved, and preparation method thereof | |
| CN103564374A (en) | Black garlic as well as fermentation process thereof | |
| CN104187871B (en) | Vacuum freeze drying processing method of shrimp meat | |
| CN108112995A (en) | A kind of lily freeze-drying tablet and its preparation process | |
| CN104522552A (en) | Method for preparation of instant crispy Abelmoschus esculentus by three-stage pulse spouting negative pressure low-frequency microwave drying | |
| CN106234564A (en) | A kind of low-frequency ultrasonic waves auxiliary improves Nostoc dehydration and the method for rehydration | |
| CN104970395A (en) | Method for preparing sea cucumber superfine powder by using fresh sea cucumber and application of sea cucumber superfine powder prepared by method | |
| CN108967508A (en) | A kind of beef defreezing method of high humidity low temperature | |
| CN102405958A (en) | Method for uniformly drying lettuce by normal pressure and negative pressure combined microwave spouted bed | |
| CN106473030A (en) | A kind of processing technique of squid loop | |
| CN105248618A (en) | Cherry fresh-keeping method | |
| CN104643172A (en) | Instant Chinese chestnut processing method | |
| CN102986951A (en) | Golden roxburgh rose tender leaf tea and manufacturing process | |
| CN103734258A (en) | Sweet potato powder drying process | |
| CN104906384A (en) | Preparation method for active dendrobium candidum superfine powder | |
| CN103750199B (en) | A kind of hot wind and microwave combined processing method of bamboo shoot particle | |
| CN106509607A (en) | Instant millet congee and preparation method thereof | |
| CN105476851A (en) | Crushing method of traditional Chinese medicine materials | |
| CN106472910A (en) | The production method of shaddock instant powder | |
| CN102784173B (en) | Method for preparing Chinese caterpillar fungus freeze-dried powder | |
| CN103156136A (en) | Manufacturing method of lily powder | |
| CN104824724B (en) | A kind of vacuum freeze-drying processing method of squid foot | |
| CN108354003A (en) | The method of microwave drying gumbo |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140423 |