CN105410769A - Processing method for preventing dried sweet potatoes from generating white spots - Google Patents
Processing method for preventing dried sweet potatoes from generating white spots Download PDFInfo
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- CN105410769A CN105410769A CN201510828231.6A CN201510828231A CN105410769A CN 105410769 A CN105410769 A CN 105410769A CN 201510828231 A CN201510828231 A CN 201510828231A CN 105410769 A CN105410769 A CN 105410769A
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Abstract
The invention discloses a processing method for preventing dried sweet potatoes from generating white spots. The processing method comprises the following steps of: (1) cleaning sweet potatoes, peeling the cleaned sweet potatoes, and cutting the peeled sweet potatoes into sweet potato strips; (2) placing the sweet potato strips into soaking fluid containing sodium citrate and edible glycerine for precooking; (3) steaming the precooked sweet potato strips with steam so as to obtain cooked sweet potato strips, and drying the cooked sweet potato strips until the water content is 23-25% so as to obtain the dried sweet potatoes; and (4) packaging the dried sweet potatoes in a manner that air with certain humidity is inflated into bags, so as to obtain bagged dried sweet potatoes. Through the adoption of the processing method disclosed by the invention, the situation that the white spots are generated on the surfaces of the dried sweet potatoes can be effectively avoided, and besides, the dried sweet potatoes produced by the processing method are delicious in taste and safe. According to the processing method disclosed by the invention, cold disinfection treatment is performed on the packaged dried sweet potatoes through irradiation, so that the defects that chemical substance residues exist, the property and the taste of the dried sweet potatoes are changed, and the like existing in conventional dried sweet potatoes made by a conventional disinfection technology are overcome; through reasonable irradiation dose, the shelf life of the dried sweet potatoes is prolonged, and besides, the cost of the dried sweet potatoes is also reduced.
Description
Technical field
The invention belongs to food technology field, particularly relate to a kind of processing method preventing dried sweet potato from producing hickie.
Background technology
Ipomoea batatas, having another name called sweet potato, sweet potato, pachyrhizus, sweet potato etc., is Convolvulaceae (Convolvulaceae) sweet potato genus 1 year or herbaceos perennial, and main producing region is positioned at the torrid zone on the south north latitude 40 °, subtropical zone and south, temperate zone.Sweet potato nutrient enriches, except the nutriments such as carbohydrate containing, fat and protein, also containing abundant iron, calcium, phosphorus, vitamin C, Cobastab
1, carrotene, niacin, lysine, tryptophan and alanine etc.Along with the raising of living standards of the people and the development of science and technology, the parent that the nutritive value that Ipomoea batatas is enriched and good health care have more and more been subject to domestic and international consumer looks at.
Dried sweet potato is one of Ipomoea batatas deep processing series of products, has sweet soft tough perfume (or spice), nutritious advantage, and farthest remains original local flavor of Ipomoea batatas, deeply like having very large market development potential by consumer.But in storage sales process, dried sweet potato surface can produce the spot (as Fig. 1) of white, affects product appearance quality, reduces the sales volume of dried sweet potato.Therefore, be necessary research and development a kind of simply, fast method prevent or reduce the generation rate of dried sweet potato white patches on surface, and ensure safe mass basis on, keep the nutrition of product, local flavor and mouthfeel to greatest extent.
Summary of the invention
Technical problem to be solved by this invention is, overcome the deficiency and defect mentioned in above background technology, a kind of processing method of dried sweet potato preventing dried sweet potato from producing hickie is provided, the method is fast simple to operate, the generation rate of the dried sweet potato white patches on surface processed is almost nil, and on the basis ensureing safe mass standard, keep the nutrition of product, local flavor and mouthfeel to greatest extent.
For solving the problems of the technologies described above, the technical scheme that the present invention proposes, for providing a kind of processing method preventing dried sweet potato from producing hickie, comprises the steps:
(1) peel after sweet potato washing, be cut into sweet potato stripe;
(2) soak that the sweet potato stripe obtained after step (1) is placed in containing natrium citricum and edible glycerol is precooked;
(3) being dried to water content after being cooked by the sweet potato stripe steam obtained after step (2) is 23% ~ 25%, obtains dried sweet potato;
(4) dried sweet potato obtained after step (3) is filled with the air with certain humidity to pack, obtains packed dried sweet potato.
The above-mentioned dried sweet potato that prevents produces the processing method of hickie, preferably, the packed dried sweet potato obtained after described step (4) is carried out radiation sterilizing process.
Preferred, during described radiation sterilizing process, the dosage of irradiation is 6kGy ~ 10kGy.
The above-mentioned dried sweet potato that prevents produces the processing method of hickie, and preferably, in described step (1), the thickness of sweet potato stripe is 1.0cm ~ 2.0cm.
Preferably, in the soak of described step (2), the concentration of natrium citricum is 0.1% ~ 0.2%, and the concentration of edible glycerol is 0.2% ~ 0.5%.
Preferably, in described step (2), the time of precooking is 3min ~ 5min, and temperature of precooking is 80 DEG C ~ 100 DEG C.
Preferably, in described step (4), the humidity of air is greater than 50%, avoids the dried sweet potato surface moisture loss because holding conditions drying causes, thus avoids dried sweet potato to separate out sugar crystallization generation hickie.
Through our test repeatedly, analysis and research, we find that the white dot of dried sweet potato surface generation is mainly because sugar crystallization produced, it can affect perception, the mouthfeel, even quality of product to a great extent, and then has influence on the market sale of dried sweet potato product.In order to solve this technical barrier, we have proposed the above-mentioned processing method preventing dried sweet potato from producing hickie, compared with prior art, beneficial effect of the present invention is:
1. the present invention selects natrium citricum and edible glycerol to precook to dried sweet potato as soak, one, and natrium citricum is as color stabilizer and reduce water activity agent, can reduce the shelf-life of variable color and prolongation high moisture content dried sweet potato in dried sweet potato process; They are two years old, edible glycerol is as water retention agent, the evaporation of dried sweet potato surface moisture can be prevented, reduce the possibility that dried sweet potato produces hickie, glycerine also can reduce the water activity of dried sweet potato sample simultaneously, therefore, adopt natrium citricum and edible glycerol to precook to dried sweet potato as soak, make that the dried sweet potato product taste produced is more delicious, product is safer; In addition, the moisture of dried sweet potato controls to be 23% ~ 25% by the present invention, effectively can not only prevent dried sweet potato surface from producing hickie, and it also avoid the mouthfeel and yield rate that affect dried sweet potato because moisture is too low.
2. the present invention is filled with air in dried sweet potato packaging, and dried sweet potato surface and inner pressure in active balance packaging bag, avoid because the inner liquid glucose of dried sweet potato oozes out and produce the problem of hickie; Ensure that air humidity is greater than 50% simultaneously, avoid the dried sweet potato surface moisture loss because holding conditions drying causes, thus avoid dried sweet potato to separate out sugar crystallization generation hickie.
3. the present invention also adopts irradiation to carry out cold sterilization processing to the dried sweet potato after packaging, change the chemical residue existing for conventional antimicrobial technique, change the defect such as product characteristics and taste, rational irradiation dose, while prolongation dried sweet potato shelf life, also a saving cost.
Accompanying drawing explanation
In order to be illustrated more clearly in the technical scheme of the embodiment of the present invention, below the accompanying drawing used required in describing embodiment is briefly described, apparently, accompanying drawing in the following describes is some embodiments of the present invention, for those of ordinary skill in the art, under the prerequisite not paying creative work, other accompanying drawing can also be obtained according to these accompanying drawings.
Fig. 1 is the sample that dried sweet potato surface produces hickie.
Fig. 2 is the sample without hickie dried sweet potato.
Detailed description of the invention
For the ease of understanding the present invention, hereafter will to do the present invention in conjunction with Figure of description and preferred embodiment and describe more comprehensively, meticulously, but protection scope of the present invention being not limited to following specific embodiment.
Unless otherwise defined, it is identical that hereinafter used all technical terms and those skilled in the art understand implication usually.The object of technical term used herein just in order to describe specific embodiment is not be intended to limit the scope of the invention.
Unless otherwise specified, the various raw material, reagent, instrument and equipment etc. used in the present invention are all bought by market and are obtained or prepare by existing method.
Embodiment 1:
Prevent dried sweet potato from producing a processing method for hickie, comprise the steps:
(1) choose and pluck the red heart high-quality of latter month without the Ipomoea batatas gone mouldy as raw material, clean up surperficial silt, peel, be cut into the sweet potato stripe of 1.0cm ~ 2.0cm thickness;
(2) hot water sweet potato stripe being placed in 90 DEG C is precooked 5min;
(3), after being cooked by the sweet potato stripe steam after precooking, the dried sweet potato that moisture is 16% ~ 18% (the 1st group), 20% ~ 22% (the 2nd group) and 23% ~ 25% (the 3rd group) is dried to respectively;
(4) dried sweet potatos different for 3 groups of water content is carried out the common inflation of single independence (being filled with air, air humidity > 50%) packaging respectively, every component dress dried sweet potato 80, carry out 2 times parallel;
(5) dried sweet potato after packaging is adopted radiation sterilizing, irradiation dose is 8kGy, obtains the packed dried sweet potato sample after sterilization;
(6) carry out storage experiment to the condition of the sample employing temperature 25 DEG C after sterilization, humidity 50%, storage 150d, every 30d record sample and produce hickie dried sweet potato quantity, and result is as shown in table 1.
Table 1: different in moisture content dried sweet potato produces hickie situation
| Storage time (d) | First group (individual) | Second group (individual) | 3rd group (individual) |
| 0 | 0.0±0.00 | 0.0±0.00 | 0.0±0.00 |
| 30 | 0.0±0.00 | 0.0±0.00 | 0.0±0.00 |
| 60 | 0.0±0.00 | 1.5±0.88 | 0.0±0.00 |
| 90 | 2.0±0.00 | 7.50±0.88 | 0.0±0.00 |
| 120 | 6.5±1.77 | 15.0±0.00 | 1.5±0.88 |
| 150 | 11.0±2.65 | 26.5±1.77 | 4.50±1.77 |
From data in table 1, when Ipomoea batatas solid carbon dioxide divides content to be 23% ~ 25%, it is minimum that its dried sweet potato produces white fleck.Moisture is low is also conducive to the generation preventing and treating dried sweet potato hickie, but low moisture content can affect dried sweet potato products taste and yield rate.Moisture is too high, and can cause containing higher dissolved oxygen amount in dried sweet potato tissue, dissolved oxygen can become the oxygen source of microbial growth, is unfavorable for the preservation of dried sweet potato.
Embodiment 2:
A kind of processing method preventing dried sweet potato from producing hickie comprises the steps:
(1) choose and pluck the red heart high-quality of latter month without the Ipomoea batatas gone mouldy as raw material, clean up surperficial silt, peel, be cut into the sweet potato stripe of 1.0cm ~ 2.0cm thickness;
(2) sweet potato stripe is placed in 90 DEG C of hot water to precook 5min;
(3), after being cooked by the sweet potato stripe steam after precooking, the dried sweet potato that moisture is 23% ~ 25% is dried to;
(4) dried sweet potato is carried out respectively the common inflation of single independence (being filled with air, air humidity > 50%) packaging, vacuum packaging and nitrogen-filled packaging, every component dress dried sweet potato 80, carry out 2 times parallel;
(5) dried sweet potato after packaging is adopted radiation sterilizing, irradiation dose is 8kGy, obtains the packed dried sweet potato sample after sterilization;
(6) carry out storage experiment to the condition of sample employing temperature 25 DEG C, humidity 50% after sterilization, storage 150d, every 30d record sample and produce hickie dried sweet potato quantity, and result is as shown in table 2.
Table 2: Different Package mode dried sweet potato produces hickie situation
| Storage time (d) | Vacuum packaging (individual) | Nitrogen-filled packaging (individual) | Ordinary packing (individual) |
| 0 | 0.0±0.00 | 0.0±0.00 | 0.0±0.00 |
| 30 | 0.0±0.00 | 0.0±0.00 | 0.0±0.00 |
| 60 | 2.0±0.88 | 3.5±0.71 | 0.0±0.00 |
| 90 | 5.0±1.77 | 8.0±1.41 | 0.0±0.00 |
| 120 | 11.0±3.54 | 14.5±0.71 | 1.5±0.88 |
| 150 | 24.5±4.41 | 30.0±1.41 | 4.5±1.77 |
As shown in table 2, under 25 DEG C of storage conditions, it is maximum that nitrogen-filled packaging sample produces hickie sample number, and normal air packaging is relatively less.What be filled with in nitrogen-filled packaging sample is high pure nitrogen, its moisture is almost 0, and after nitrogen is filled with sample sack, the moisture that can accelerate dried sweet potato surface moves in nitrogen, dried sweet potato surface moisture is run off, thus makes the sugar generation crystallization on its surface produce white dot.Vacuum packaging is that dried sweet potato is placed in vacuum environment, and dried sweet potato surface pressing can be made to be less than internal pressure, causes the liquid glucose of dried sweet potato inside and moisture slowly to ooze out, thus increases the probability that dried sweet potato produces hickie.
Embodiment 3:
Prevent dried sweet potato from producing a processing method for hickie, comprise the steps:
(1) choose and pluck the red heart high-quality of latter month without the Ipomoea batatas gone mouldy as raw material, clean up surperficial silt, peel, be cut into the sweet potato stripe of 1.0cm ~ 2.0cm thickness;
(2) precook 5min sweet potato stripe to be placed in 90 DEG C of soaks (aqueous solution containing natrium citricum 0.2%, edible glycerol 0.5%);
(3), after being cooked by the sweet potato stripe steam after precooking, the dried sweet potato that moisture is 23% ~ 25% is dried to;
(4) dried sweet potato is carried out respectively the common inflation of single independence (being filled with air, air humidity > 50%) packaging, every component dress dried sweet potato 80, carry out 2 times parallel;
(5) dried sweet potato after packaging is adopted radiation sterilizing, irradiation dose is 8kGy, obtains the packed dried sweet potato sample after sterilization (dried sweet potato sample as shown in Figure 2);
(6) temperature 25 DEG C is adopted to dried sweet potato sample after sterilization, the condition of humidity 50% carries out storage experiment, to store after 150d in sample hickie generation rate lower than 1%.
As can be seen here, select natrium citricum and edible glycerol to precook to dried sweet potato as soak, effectively can reduce dried sweet potato white patches on surface incidence.Edible glycerol, as water retention agent, can prevent the evaporation of dried sweet potato surface moisture, reduces the probability that dried sweet potato produces hickie; In addition, edible glycerol and natrium citricum can reduce the water activity of dried sweet potato, can extend the shelf-life of high moisture content dried sweet potato; Finally, natrium citricum also plays color-protecting function, prevents dried sweet potato from process, variable color occurring.
Embodiment 4:
Prevent dried sweet potato from producing a processing method for hickie, comprise the steps:
(1) choose and pluck the red heart high-quality of latter month without the Ipomoea batatas gone mouldy as raw material, clean up surperficial silt, peel, be cut into the sweet potato stripe of 1.0cm ~ 2.0cm thickness;
(2) precook 5min sweet potato stripe to be placed in 90 DEG C of soaks (aqueous solution containing natrium citricum 0.2%, edible glycerol 0.5%);
(3), after being cooked by the sweet potato stripe steam after precooking, the dried sweet potato that moisture is 23% ~ 25% is dried to;
(4) dried sweet potato is carried out respectively the common inflation of single independence (being filled with air, air humidity > 50%) packaging, every component dress dried sweet potato 80, carry out 2 times parallel;
(5) dried sweet potato after packaging is adopted radiation sterilizing, irradiation dose is 8kGy, obtains the packed dried sweet potato sample after sterilization;
(6) sample after sterilization 25 DEG C, carry out storage test under humidity 50% condition, and microbial growth situation in dried sweet potato before and after test storage, test result is as table 3:
Table 3: microbial test results
| Storage time | Total plate count (CFU/g) | Yeast and mold number (CFU/g) |
| 0d | ＜10 | ＜10 |
| 150d | 2.0×10 2 | 4.8×10 1 |
As shown in table 3, before storage, in (0d) dried sweet potato sample after 8kGy radiation sterilizing, total plate count and mould yeast count all do not detect, and after storage 150d, in dried sweet potato sample, total plate count and mould yeast count are respectively 2.0 × 10
2cFU/g and 4.8 × 10
1cFU/g, all meets dried sweet potato microorganism limit standard, illustrates that radiation sterilizing is conducive to the preservation of dried sweet potato, effectively can extend the shelf life of dried sweet potato.
Embodiment 5:
Prevent dried sweet potato from producing a processing method for hickie, comprise the steps:
(1) choose and pluck the red heart high-quality of latter month without the Ipomoea batatas gone mouldy as raw material, clean up surperficial silt, peel, be cut into the sweet potato stripe of 1.0cm ~ 2.0cm thickness;
(2) precook 5min sweet potato stripe to be placed in 90 DEG C of soaks (aqueous solution containing natrium citricum 0.2%, edible glycerol 0.5%);
(3), after being cooked by the sweet potato stripe steam after precooking, the dried sweet potato that moisture is 23% ~ 25% is dried to;
(4) dried sweet potato is carried out respectively the common inflation of single independence (being filled with air, air humidity > 50%) packaging, every component dress dried sweet potato 80, carry out 2 times parallel;
(5) adopt 2kGy, 4kGy, 6kGy, 8kGy, 10kGy dosage to carry out radiation sterilizing to dried sweet potato respectively the dried sweet potato after packaging, obtain the packed dried sweet potato sample after sterilization;
(6) carry out total plate count to sample after sterilization, yeast and mold number measures, result is as shown in table 4:
Table 4: irradiation is on the impact of dried sweet potato content of microorganisms
From table 4 data, after adopting the dose delivery of 6kGy, in dried sweet potato, total plate count, yeast and mold number are respectively 61CFU/g and 12CFU/g, and fatal rate all reaches more than 99%, meet the limit standard of dried sweet potato product; Irradiation dose is too high can increase processing cost, and therefore, the irradiation dose of preferred dried sweet potato is 6kGy ~ 10kGy.
Therefore processing method of the present invention can not only effectively prevent dried sweet potato surface from producing hickie, and the dried sweet potato taste produced by this processing method is more delicious, product is safer.The present invention also adopts irradiation to carry out cold sterilization processing to the dried sweet potato after packaging, change the chemical residue existing for conventional antimicrobial technique, change the defect such as product characteristics and taste, rational irradiation dose, while prolongation dried sweet potato shelf life, also a saving cost.
Claims (7)
1. prevent dried sweet potato from producing a processing method for hickie, it is characterized in that, comprise the steps:
(1) peel after sweet potato washing, be cut into sweet potato stripe;
(2) soak that the sweet potato stripe obtained after step (1) is placed in containing natrium citricum and edible glycerol is precooked;
(3) being dried to water content after being cooked by the sweet potato stripe steam obtained after step (2) is 23% ~ 25%, obtains dried sweet potato;
(4) dried sweet potato obtained after step (3) is filled with the air with certain humidity to pack, obtains packed dried sweet potato.
2. the processing method preventing dried sweet potato from producing hickie according to claim 1, is characterized in that, the packed dried sweet potato obtained after described step (4) is carried out radiation sterilizing process.
3. the processing method preventing dried sweet potato from producing hickie according to claim 2, it is characterized in that, during described radiation sterilizing process, the dosage of irradiation is 6kGy ~ 10kGy.
4. the dried sweet potato that prevents according to claim 1,2 or 3 produces the processing method of hickie, and it is characterized in that, in described step (1), the thickness of sweet potato stripe is 1.0cm ~ 2.0cm.
5. the dried sweet potato that prevents according to claim 1,2 or 3 produces the processing method of hickie, and it is characterized in that, in the soak of described step (2), the concentration of natrium citricum is 0.1% ~ 0.2%, and the concentration of edible glycerol is 0.2% ~ 0.5%.
6. the dried sweet potato that prevents according to claim 1,2 or 3 produces the processing method of hickie, and it is characterized in that, in described step (2), the time of precooking is 3min ~ 5min, and temperature of precooking is 80 DEG C ~ 100 DEG C.
7. the dried sweet potato that prevents according to claim 1,2 or 3 produces the processing method of hickie, and it is characterized in that, in described step (4), the relative humidity of air is greater than 50%.
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| CN107788097A (en) * | 2017-10-24 | 2018-03-13 | 灵川县龙达种植专业合作社 | A kind of processing method for preventing dried sweet potato from producing hickie |
| CN116686959A (en) * | 2023-06-09 | 2023-09-05 | 洽洽食品股份有限公司 | Dried glycerin fruit and preparation method and application thereof |
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