CN104012903A - Processing process of dried sweet potatoes - Google Patents
Processing process of dried sweet potatoes Download PDFInfo
- Publication number
- CN104012903A CN104012903A CN201410230386.5A CN201410230386A CN104012903A CN 104012903 A CN104012903 A CN 104012903A CN 201410230386 A CN201410230386 A CN 201410230386A CN 104012903 A CN104012903 A CN 104012903A
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- Prior art keywords
- sweet potato
- potato strips
- dried
- stripe
- solution
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 87
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 87
- 238000000034 method Methods 0.000 title abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000001035 drying Methods 0.000 claims abstract description 16
- 239000000243 solution Substances 0.000 claims abstract description 16
- 238000005516 engineering process Methods 0.000 claims abstract description 12
- 235000012907 honey Nutrition 0.000 claims abstract description 9
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 8
- 239000011259 mixed solution Substances 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 206010033546 Pallor Diseases 0.000 claims description 13
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 7
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 7
- 235000010350 erythorbic acid Nutrition 0.000 claims description 7
- 239000011734 sodium Substances 0.000 claims description 7
- 229910052708 sodium Inorganic materials 0.000 claims description 7
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 7
- 239000002932 luster Substances 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 239000004320 sodium erythorbate Substances 0.000 abstract 1
- 238000009777 vacuum freeze-drying Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 241000207782 Convolvulaceae Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000002478 diastatic effect Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000006651 lactation Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000005292 vacuum distillation Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing process of dried sweet potatoes. The processing process comprises the following steps that: firstly, sweet potatoes are dried in the air, cleaned, peeled and cut into strips to obtain sweet potato strips; then, the sweet potato strips are soaked for 3 to 5 minutes with a mixed solution prepared from a D-sodium erythorbate solution and a citric acid solution; next, the sweet potato strips are put into a calcium chloride solution at a temperature of 80 to 90 DEG C and blanched for 15 to 30 seconds; the sweet potato strips is drained; honey of 1 to 3 percent weight of the sweet potato strips is added into the sweet potato strips for soaking the sweet potato strips for 10 to 30 minutes; the sweet potato strips are frozen to -28 DEG C to -33 DEG C; finally, the frozen sweet potato strips are put into a vacuum freeze drier, wherein the vacuum degree is 35 to 80 Pa, the cold trap temperature is -40 DEG C to -60 DEG C, the heating plate temperature is 55 to 95 DEG C, and the drying time is 12 to 20 hours; and the dried sweet potatoes are obtained. The dried sweet potatoes is prepared by adopting a vacuum freeze drying technology, and has the advantages of direct edibility, soft texture, certain toughness, fresh color and luster, and little loss of nutrients.
Description
Technical field
The invention belongs to food processing technology field, relate generally to a kind of processing technology of dried sweet potato.
Background technology
Ipomoea batatas has another name called sweet potato, for the annual root crop of Convolvulaceae, originates in South America, and in China, the plantation of existing more than 400 years is historical.In Ipomoea batatas piece root, contain the sugar of 60～80% moisture, 10～30% starch, 5% left and right and a small amount of protein, grease, cellulose, hemicellulose, pectin etc., contain in addition the abundant nutriments such as vitamin.China's traditional medicine thinks, the flat taste of Ipomoea batatas property is sweet, has the effects such as tonifying spleen and stomach nourishing the heart to keep a sound mind, beneficial strength, promoting lactation, the sore that disappears be swollen.Because Ipomoea batatas moisture is high, not resistance to storage, therefore, is processed into dried sweet potato and not only can extends its shelf-life, and can also greatly improve its added value.Existing dried sweet potato goods adopt the processing technology of hot-air seasoning conventionally, and this technique is difficult to maintain the original color and luster of Ipomoea batatas, and very easily destroy nutritional labeling and the distinctive local flavor of Ipomoea batatas.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of technique of utilizing Vacuum Freezing & Drying Technology processing dried sweet potato, and this technique can keep the original nutrition of Ipomoea batatas and distinctive local flavor.
Technical scheme provided by the invention is a kind of processing technology of dried sweet potato, comprises the following steps:
1) Ipomoea batatas is air-dry, clean, peeling, slitting, obtain sweet potato stripe;
2) mixed solution that the D-araboascorbic acid sodium solution of the 1～3g/L that is 1:1～2.5 by sweet potato stripe by volume ratio and 1～1.5g/L citric acid solution are made into soaks 3～5min;
3) soaked sweet potato stripe is placed in to the calcium chloride solution blanching 15～30s of 80～90 ℃, drains standby;
4) in the good sweet potato stripe of blanching, add the honey of its weight 1～3% to flood 10～30min, then freeze to-28～-33 ℃;
5) sweet potato stripe having freezed being placed in vacuum freeze drier, is that 35～80Pa, condenser temperature are-40～-60 ℃ in vacuum, 55～95 ℃ of temperature of heating plate, and be 12～20h drying time, obtains dried sweet potato.
Above-mentioned steps 1) in, described air-dry be that Ipomoea batatas is placed under room temperature condition to aeration-drying 10～15 days.Ipomoea batatas is aeration-drying at ambient temperature, and starch from sweet potato is converted into glucide under the diastatic effect of Ipomoea batatas self, makes dried sweet potato finished product more fragrant and more sweet.
Above-mentioned steps 1), in, described slitting is the sweet potato stripe that Ipomoea batatas is cut into (2～3) * (2～3) * (4～8) cm.
Above-mentioned steps 2) in, the mixed solution that D-araboascorbic acid sodium solution and citric acid solution are made into protects look to Ipomoea batatas, avoids finished product color and luster not good.
Above-mentioned steps 3), in, calcium chloride solution blanching can reach sterilising and enzyme inactivating, prevent the brown stain of aldehydes matter material.
Above-mentioned steps 4), in, the tack of honey and good penetrability, adopt honey dipping can increase the sweet taste of dried sweet potato finished product, enriches mouthfeel.
Above-mentioned steps 5) in, Vacuum Freezing & Drying Technology is carried out low-temperature distillation to Ipomoea batatas and is dehydrated, and the dried sweet potato making can directly eat, and quality is soft and have certain toughness, color and luster homogeneous, and mouthfeel and local flavor are all good.
The specific embodiment
The present invention is further elaborated for following specific embodiment, but not as a limitation of the invention.
Embodiment 1
1) Ipomoea batatas is placed under room temperature condition to aeration-drying 10 days, cleans, remove the peel, be cut into the sweet potato stripe of 2 * 2 * 4cm;
2) mixed solution that the D-araboascorbic acid sodium solution of the 1g/L that is 1:1 by sweet potato stripe by volume ratio and 1g/L citric acid solution are made into soaks 3min;
3) soaked sweet potato stripe is placed in to the calcium chloride solution blanching 15s of 80 ℃, drains standby;
4) in the good sweet potato stripe of blanching, add the honey of its weight 1% to flood 10min, then freeze to-28 ℃;
5) sweet potato stripe having freezed being placed in vacuum freeze drier, is that 35Pa, condenser temperature are-40 ℃ in vacuum, 55 ℃ of temperature of heating plate, and be 12h drying time, obtains dried sweet potato.
Embodiment 2
1) Ipomoea batatas is placed under room temperature condition to aeration-drying 15 days, cleans, remove the peel, be cut into the sweet potato stripe of 3 * 3 * 8cm;
2) mixed solution that the D-araboascorbic acid sodium solution of the 3g/L that is 1:2.5 by sweet potato stripe by volume ratio and 1.5g/L citric acid solution are made into soaks 5min;
3) soaked sweet potato stripe is placed in to the calcium chloride solution blanching 30s of 90 ℃, drains standby;
4) in the good sweet potato stripe of blanching, add the honey of its weight 3% to flood 30min, then freeze to-33 ℃;
5) sweet potato stripe having freezed being placed in vacuum freeze drier, is that 80Pa, condenser temperature are-60 ℃ in vacuum, 95 ℃ of temperature of heating plate, and be 20h drying time, obtains dried sweet potato.
Embodiment 3
1) Ipomoea batatas is placed under room temperature condition to aeration-drying 12 days, cleans, remove the peel, be cut into the sweet potato stripe of 2.5 * 2.5 * 6cm;
2) mixed solution that the D-araboascorbic acid sodium solution of the 2g/L that is 1:2 by sweet potato stripe by volume ratio and 1.2g/L citric acid solution are made into soaks 4min;
3) soaked sweet potato stripe is placed in to the calcium chloride solution blanching 20s of 85 ℃, drains standby;
4) in the good sweet potato stripe of blanching, add the honey of its weight 2% to flood 20min, then freeze to-30 ℃;
5) sweet potato stripe having freezed being placed in vacuum freeze drier, is that 50Pa, condenser temperature are-50 ℃ in vacuum, 80 ℃ of temperature of heating plate, and be 16h drying time, obtains dried sweet potato.
Embodiment 4
1) Ipomoea batatas is placed under room temperature condition to aeration-drying 10 days, cleans, remove the peel, be cut into the sweet potato stripe of 3 * 3 * 8cm;
2) mixed solution that the D-araboascorbic acid sodium solution of the 3g/L that is 1:1 by sweet potato stripe by volume ratio and 1g/L citric acid solution are made into soaks 5min;
3) soaked sweet potato stripe is placed in to the calcium chloride solution blanching 30s of 80 ℃, drains standby;
4) in the good sweet potato stripe of blanching, add the honey of its weight 1% to flood 30min, then freeze to-28 ℃;
5) sweet potato stripe having freezed being placed in vacuum freeze drier, is that 80Pa, condenser temperature are-40 ℃ in vacuum, 95 ℃ of temperature of heating plate, and be 12h drying time, obtains dried sweet potato.
Claims (3)
1. the processing technology of dried sweet potato, is characterized in that: comprise the following steps:
1) Ipomoea batatas is air-dry, clean, peeling, slitting, obtain sweet potato stripe;
2) mixed solution that the D-araboascorbic acid sodium solution of the 1～3g/L that is 1:1～2.5 by sweet potato stripe by volume ratio and 1～1.5g/L citric acid solution are made into soaks 3～5min;
3) soaked sweet potato stripe is placed in to the calcium chloride solution blanching 15～30s of 80～90 ℃, drains standby;
4) in the good sweet potato stripe of blanching, add the honey of its weight 1～3% to flood 10～30min, then freeze to-28～-33 ℃;
5) sweet potato stripe having freezed being placed in vacuum freeze drier, is that 35～80Pa, condenser temperature are-40～-60 ℃ in vacuum, 55～95 ℃ of temperature of heating plate, and be 12～20h drying time, obtains dried sweet potato.
2. the processing technology of dried sweet potato according to claim 1, is characterized in that: step 1) in, described air-dry be that Ipomoea batatas is placed under room temperature condition to aeration-drying 10～15 days.
3. the processing technology of dried sweet potato according to claim 1, is characterized in that: step 1) in, described slitting is the sweet potato stripe that Ipomoea batatas is cut into (2～3) * (2～3) * (4～8) cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410230386.5A CN104012903A (en) | 2014-05-28 | 2014-05-28 | Processing process of dried sweet potatoes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410230386.5A CN104012903A (en) | 2014-05-28 | 2014-05-28 | Processing process of dried sweet potatoes |
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| Publication Number | Publication Date |
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| CN104012903A true CN104012903A (en) | 2014-09-03 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410230386.5A Pending CN104012903A (en) | 2014-05-28 | 2014-05-28 | Processing process of dried sweet potatoes |
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| Country | Link |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104509812A (en) * | 2014-12-26 | 2015-04-15 | 湖南农业大学 | Method for preparing potato rice |
| CN104905175A (en) * | 2015-05-13 | 2015-09-16 | 浙江工业大学 | Processing method of tea-flavored dried sweet potatoes |
| CN106901277A (en) * | 2017-04-28 | 2017-06-30 | 李茂兰 | A kind of method for producing health care dried sweet potato |
| CN109965241A (en) * | 2019-04-22 | 2019-07-05 | 江西康嘉冻干食品有限公司 | A kind of freeze-drying sweet potato shortcake and preparation method thereof |
| CN112931820A (en) * | 2020-12-24 | 2021-06-11 | 重庆雄森实业有限公司 | Preparation process of freeze-dried chips |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1073077A (en) * | 1991-12-12 | 1993-06-16 | 程福来 | A kind of preparation method of potato food |
| CN1502265A (en) * | 2002-11-21 | 2004-06-09 | 福州超大现代农业发展有限公司 | Method for preparing dried sweet potato food |
| CN101491322A (en) * | 2009-01-16 | 2009-07-29 | 杭州千岛湖山之子食品实业有限公司 | Processing method of honey dried sweet potato |
| CN102028168A (en) * | 2010-11-24 | 2011-04-27 | 浙江工业大学 | Method for processing instant dried sweet potato |
| CN102919754A (en) * | 2012-11-23 | 2013-02-13 | 广西恩度食品有限公司 | Preparation method of freeze-dried muskmelon |
| CN103652738A (en) * | 2012-09-18 | 2014-03-26 | 开县源通农业发展有限公司 | Dried sweet potato and preparation method thereof |
-
2014
- 2014-05-28 CN CN201410230386.5A patent/CN104012903A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1073077A (en) * | 1991-12-12 | 1993-06-16 | 程福来 | A kind of preparation method of potato food |
| CN1502265A (en) * | 2002-11-21 | 2004-06-09 | 福州超大现代农业发展有限公司 | Method for preparing dried sweet potato food |
| CN101491322A (en) * | 2009-01-16 | 2009-07-29 | 杭州千岛湖山之子食品实业有限公司 | Processing method of honey dried sweet potato |
| CN102028168A (en) * | 2010-11-24 | 2011-04-27 | 浙江工业大学 | Method for processing instant dried sweet potato |
| CN103652738A (en) * | 2012-09-18 | 2014-03-26 | 开县源通农业发展有限公司 | Dried sweet potato and preparation method thereof |
| CN102919754A (en) * | 2012-11-23 | 2013-02-13 | 广西恩度食品有限公司 | Preparation method of freeze-dried muskmelon |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104509812A (en) * | 2014-12-26 | 2015-04-15 | 湖南农业大学 | Method for preparing potato rice |
| CN104905175A (en) * | 2015-05-13 | 2015-09-16 | 浙江工业大学 | Processing method of tea-flavored dried sweet potatoes |
| CN104905175B (en) * | 2015-05-13 | 2018-06-26 | 浙江工业大学 | Processing method of tea-flavored dried sweet potatoes |
| CN106901277A (en) * | 2017-04-28 | 2017-06-30 | 李茂兰 | A kind of method for producing health care dried sweet potato |
| CN109965241A (en) * | 2019-04-22 | 2019-07-05 | 江西康嘉冻干食品有限公司 | A kind of freeze-drying sweet potato shortcake and preparation method thereof |
| CN112931820A (en) * | 2020-12-24 | 2021-06-11 | 重庆雄森实业有限公司 | Preparation process of freeze-dried chips |
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Application publication date: 20140903 |