CN105876695A - Production method of crispy sweet potato chips - Google Patents
Production method of crispy sweet potato chips Download PDFInfo
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- CN105876695A CN105876695A CN201610304560.5A CN201610304560A CN105876695A CN 105876695 A CN105876695 A CN 105876695A CN 201610304560 A CN201610304560 A CN 201610304560A CN 105876695 A CN105876695 A CN 105876695A
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Abstract
The invention relates to the field of food processing technology, and specifically relates to a production method of crispy sweet potato chips. The method comprises the following steps of 1) cleaning the qualified fresh sweet potato with clean water; 2) manually or mechanically peeling the cleaned sweet potato; 3) mashing the peeled sweet potato into a full-sweet-potato slurry; 4) adding diastase, sesame and pericarpium citri reticulatae powder into the full-sweet-potato slurry; 5) putting the seasoned full-sweet-potato slurry into a square tray, shaking the tray to distribute the full-sweet-potato slurry uniformly; 6) putting the tray into a boiling water bath or steam for stewing, until the full-sweet-potato slurry is completely cured, thereby obtaining a sweet potato chip with the smooth surface; 7) taking the cured sweet potato chip out of the tray. According to the method, the fresh sweet potato is mashed into slurry which is poured into a mold and shaped by stewing and removed from the mold after shaping, thus the continuous mechanical production of dehydrated sweet potato by a reorganization production method is realized, and the production efficiency is greatly promoted. An appropriate amount of diastase is added into the sweet potato slurry to obtain the appropriate sweetness, the addition of sweetening agent is avoided, and the cost of raw materials is reduced.
Description
Technical field
The present invention relates to food processing technology field, the production method of a kind of delicious and crisp sweet potato.
Background technology
Rhizoma Dioscoreae esculentae (formal name used at school: Dioscorea esculenta (Lour.) Burkill): have another name called yam.The edible side of Rhizoma Dioscoreae esculentae
Method is a lot, and a lot of places are also using it as staple food, in addition to direct-edible fresh potato or potato are done, it is possible to mix with rice, Semen Maydis flour etc.
Together, the food such as battercake, steamed bread, noodles are made;It also mainly can be able to make various through simple processing as non-staple foodstuff
Food and food additive so that it is become colourful various food and seasoning nutriment from single diet.
Rhizoma Dioscoreae esculentae cultivated area is very wide, is 9,380,000 hectares as far back as world's Rhizoma Dioscoreae esculentae gross area in 1994, and total output is 12433.9
Ten thousand tons, and China is also Rhizoma Dioscoreae esculentae manufacturing country maximum in the world, long-term Rhizoma Dioscoreae esculentae cultivated area is 7500～80,000,000 mu of mus, in accounting for
The 4.2% of state total cultivated area, China's Sweet Potato Industry accounts for the cultivated area in the world about 60%, and it is left that the results Liao Zhan world always produces 80%
Right yield.
Owing to every 100 grams of fresh Rhizoma Dioscoreaes esculentae containing soluble sugar 53.79 grams, carotene 7.7mg, calculate with Rhizoma Dioscoreae esculentae butt, containing thick
Albumen 4.38%, crude fat 1.7%, potassium 1.32%, food flavor is soft sweet, is particularly suitable for the processing of sweet potato chip.At present, produce
Sweet potato chip has two kinds of modes of production: one is Sectioning, and then technical process Rhizoma Dioscoreae esculentae cuts into slices through ripening, then does
Dry, then through baking or parch or fried；Another kind is recombination method, and technical process Rhizoma Dioscoreae esculentae, through ripening, is then smashed to pieces, becomes
Type, is dried, then through baking or parch or fried.
Sectioning, production efficiency is high, but products obtained therefrom hardness is relatively big, and product taste, shape are more single, and consumer is difficult to
Accept；Recombination method, it is possible to achieve various tastes, various shape, retains the distinctive local flavor of Rhizoma Dioscoreae esculentae, but production efficiency is relatively low, due to
Rhizoma Dioscoreae esculentae viscosity after steaming and decocting is smashed to pieces is relatively big, uses that the good Rhizoma Dioscoreae esculentae mud of the most original manual method seasoning is repeated multiple times to be scraped
Shape on base fabric, then wait mashed potatoes to be dried to be taken off by base fabric the most again, so obtain potato chips became uneven and breakage relatively
Many, production efficiency is the lowest.
Summary of the invention
The present invention prepares the difficulty of dehydrated sweet potato shaping and demoulding to overcome recombination method, it is ensured that nutrient sweet potato composition does not loses,
Retain dry potato sheet peculiar taste, it is provided that the production method of a kind of delicious and crisp sweet potato.The method uses the making beating of raw Rhizoma Dioscoreae esculentae, injection molding steaming and decocting
Molding, the demoulding after sizing, thus realize recombination method and produce the mechanization continuous prodution of dehydrated sweet potato, production efficiency is greatly improved.
After Rhizoma Dioscoreae esculentae is pulled an oar, add appropriate amount of starch enzyme, thus obtain appropriate sugariness, it is to avoid add sweeting agent, reduce cost of material.
The concrete technical scheme of the present invention is as follows:
The production method of a kind of delicious and crisp dry potato sheet, it comprises the steps: cleaning → peeling → making beating → allotment → injection molding → steaming
Be cooked into type → demoulding → be dried → shear → again be dried → ripening → product.
It specifically comprises the following steps that
The production method of a kind of delicious and crisp sweet potato, it is characterised in that comprise the following steps:
1) clean clean for qualified fresh sweet potato clean water；
2) Rhizoma Dioscoreae esculentae that peeling cleans up uses and either manually or mechanically removes the peel；
3) Rhizoma Dioscoreae esculentae of making beating peeling breaks into full potato serosity；
4) allotment adds amylase, Semen Sesami and tangerine peel powder in full potato serosity, its addition in terms of the quality of fresh glycosides potato, starch
The addition of enzyme is 0.01%～0.1%, and Semen Sesami is 0.1%～0.6%, and tangerine peel powder is 0.1%～0.6%；
5) deployed full potato serosity is added in square pallet by injection molding, and heavy curtain moves pallet makes full potato grout distribution uniform；
6) steaming and decocting during steaming and decocting moulded tray puts into boiling water bath or steam, until the complete complete ripening of potato serosity solidifies, obtains surface light
Sliding sweet potato；
7) ripening is solidified full potato chips and takes out from pallet by the demoulding；
8) it is dried to put into full potato chips and is dried under drying room or sunlight, be dried to tack-free, have certain toughness, not easy fracture, moisture
Content is 40%～50%；
9) shearing is then cut into the little potato chips of required specification；
10) it is dried again to put into be dried under drying room or sunlight by little potato chips and is dried, be dried to moisture≤14%；
11) ripening is dried little potato chips through parch or baking or frying to the most golden yellow, then cools down, obtains delicious and crisp dry potato sheet, its parch
Condition be: 130 DEG C～140 DEG C of 8min～15min；Baking condition is: 150 DEG C～170 DEG C of 8min～20min；Frying condition
For: 180 DEG C～230 DEG C of 1min～5min.
Step (8) is dried and step (10) be dried again described in the temperature that is dried of drying room be 50 DEG C～60 DEG C.
The positive effect of the present invention is embodied in:
(1) problem that recombination method prepares the difficulty of dehydrated sweet potato shaping and demoulding is solved, it is ensured that nutrient sweet potato composition does not loses, and protects
Stay dry potato sheet peculiar taste.
(2) present invention uses raw Rhizoma Dioscoreae esculentae to pull an oar, injection molding steaming and decocting molding, the demoulding after sizing, thus realizes recombination method and produce sweet
The mechanization continuous prodution that potato is dry, is greatly improved production efficiency.
(3) after Rhizoma Dioscoreae esculentae is pulled an oar, add appropriate amount of starch enzyme, thus obtain appropriate sugariness, it is to avoid add sweeting agent, reduce
Cost of material.
Detailed description of the invention
In order to make the purpose of the present invention, technical scheme and advantage clearer, below in conjunction with detailed description of the invention pair
The present invention is described in further detail, but this should not being interpreted as, the scope of the above-mentioned theme of the present invention is only limitted to following enforcement
Example.
Embodiment 1:
20kg is clean by clean water without the fresh sweet potato of pest and disease damage, sweet potato skin of pruning, put into and beater breaks into full potato slurry
Liquid, adds 2g food-grade starches enzyme, the dry Semen Sesami of 50g, 30g tangerine peel powder, stirs, and injects square by deployed full potato serosity
In rustless steel pallet, heavy curtain moves pallet makes full potato grout distribution uniform, puts into and steams to 5min～10min on steam, until full potato slurry
The complete ripening of liquid solidifies, and the demoulding is dried, and the temperature being dried is 50 DEG C, be dried tack-free to full potato chips, when having certain toughness, will be complete
The neat superposition of potato chips, cuts into the square potato chips of 1cm × 4cm, continues to be dried, and the temperature being dried is 50 DEG C, until potato chips be dried to
Moisture is 13.5%, and little potato chips crude salt parch is golden yellow, then sieves the grain that desalts, natural cooling, obtains delicious and crisp sweet potato.
Embodiment 2:
30kg is clean by clean water without the fresh sweet potato of pest and disease damage, machine barking, put into and beater breaks into full potato serosity,
Add 4g food-grade starches enzyme, the dry Semen Sesami of 60g, 50g tangerine peel powder, stir, by square not for deployed full potato serosity injection
In rust steel tray, heavy curtain moves pallet makes full potato grout distribution uniform, puts into and boils 10 min～15min on boiling water bath, until full potato slurry
The complete ripening of liquid solidifies, and the demoulding is dried, and the temperature being dried is 55 DEG C, be dried tack-free to full potato chips, when having certain toughness, will be complete
The neat superposition of potato chips, cuts into the square potato chips of 2.5cm × 2.5cm, continues to be dried, and the temperature being dried is 56 DEG C, until potato chips are done
Dry is 13.8% to moisture, and little potato chips coarse sand parch is golden yellow, and then sieve goes sand grains, natural cooling, delicious and crisp Rhizoma Dioscoreae esculentae i.e.
Sheet.
Embodiment 3:
20kg is clean by clean water without the fresh sweet potato of pest and disease damage, sweet potato skin of pruning, put into and beater breaks into full potato slurry
Liquid, adds 4g food-grade starches enzyme, the dry Semen Sesami of 100g, 50g tangerine peel powder, stirs, by deployed full potato serosity injection side
In shape rustless steel pallet, heavy curtain moves pallet makes full potato grout distribution uniform, puts into and steams on steam to 8 min～10min, until full potato
The complete ripening of serosity solidifies, and obtains golden yellow potato perfume (or spice) and overflows Rhizoma Dioscoreae esculentae film, and the demoulding is dried, and the temperature being dried is 58 DEG C, is dried to full potato chips
Tack-free, when having certain toughness, by neat for full potato chips superposition, cut into the square potato chips of 1cm × 3.5cm, continue to be dried, be dried
Temperature is 50 DEG C, until it is 14% that potato chips are dried to moisture, little potato chips Petiolus Trachycarpi oil frying is golden yellow, and then oil strain is the coldest
But, delicious and crisp sweet potato i.e..
Embodiment 4:
40kg is clean by clean water without the fresh sweet potato of pest and disease damage, machine barking, put into and beater breaks into full potato slurry
Liquid, adds 20g food-grade starches enzyme, the dry Semen Sesami of 125g, 80g tangerine peel powder, stirs, by deployed full potato serosity injection side
In shape rustless steel pallet, heavy curtain moves pallet makes full potato grout distribution uniform, puts into and steams on steam to 8 min～15min, until full potato
The complete ripening of serosity solidifies, and obtains golden yellow potato perfume (or spice) and overflows Rhizoma Dioscoreae esculentae film, and the demoulding is dried, and the temperature being dried is 59 DEG C, is dried to full potato chips
Tack-free, when having certain toughness, by neat for full potato chips superposition, cut into the square potato chips of 2cm × 2cm, continue to be dried, the temperature being dried
Degree is 57 DEG C, until it is 14% that potato chips are dried to moisture, little potato chips baking box baking is golden yellow, then natural cooling, perfume (or spice) i.e.
Crisp sweet potato.
Described above to the disclosed embodiments, makes professional and technical personnel in the field be capable of or uses the present invention.
Multiple amendment to these embodiments will be apparent from for those skilled in the art, as defined herein
General Principle can realize without departing from the spirit or scope of the present invention in other embodiments.Therefore, the present invention
It is not intended to be limited to the embodiments shown herein, and is to fit to and principles disclosed herein and features of novelty phase one
The widest scope caused.
Claims (4)
1. the production method of a delicious and crisp sweet potato, it is characterised in that comprise the following steps:
1) clean clean for qualified fresh sweet potato clean water；
2) Rhizoma Dioscoreae esculentae that peeling cleans up uses and either manually or mechanically removes the peel；
3) Rhizoma Dioscoreae esculentae of making beating peeling breaks into full potato serosity；
4) allotment adds amylase, Semen Sesami and tangerine peel powder in full potato serosity；
5) deployed full potato serosity is added in square pallet by injection molding, and heavy curtain moves pallet makes full potato grout distribution uniform；
6) steaming and decocting during steaming and decocting moulded tray puts into boiling water bath or steam, until the complete complete ripening of potato serosity solidifies, obtains surface light
Sliding sweet potato；
7) ripening is solidified full potato chips and takes out from pallet by the demoulding；
8) it is dried to put into full potato chips and is dried under drying room or sunlight, be dried to tack-free, have certain toughness, not easy fracture, moisture
Content is 40%～50%；
9) shearing is then cut into the little potato chips of required specification；
10) it is dried again to put into be dried under drying room or sunlight by little potato chips and is dried, be dried to moisture≤14%；
11) ripening is dried little potato chips through parch or baking or frying to the most golden yellow, then cools down, obtains delicious and crisp dry potato sheet.
The production method of delicious and crisp sweet potato the most according to claim 1, it is characterised in that: to full potato in described step (4)
Adding amylase, Semen Sesami and tangerine peel powder in serosity, its addition is in terms of the quality of fresh glycosides potato, and diastatic addition is 0.01%
～0.1%, Semen Sesami is 0.1%～0.6%, and tangerine peel powder is 0.1%～0.6%.
The production method of delicious and crisp sweet potato the most according to claim 1, it is characterised in that: step (8) is dried and step (10)
The temperature that described in being dried, drying room is dried again is 50 DEG C～60 DEG C.
The production method of delicious and crisp sweet potato the most according to claim 1, it is characterised in that step (11) is described is dried little potato chips
Through parch or baking or frying to the most golden yellow, the condition of its parch is: 130 DEG C～140 DEG C of 8min～15min；Baking condition is:
150 DEG C～170 DEG C of 8min～20min；Frying condition is: 180 DEG C～230 DEG C of 1min～5min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610304560.5A CN105876695A (en) | 2016-05-10 | 2016-05-10 | Production method of crispy sweet potato chips |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610304560.5A CN105876695A (en) | 2016-05-10 | 2016-05-10 | Production method of crispy sweet potato chips |
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| CN105876695A true CN105876695A (en) | 2016-08-24 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111567771A (en) * | 2020-06-04 | 2020-08-25 | 北京市农业技术推广站 | Processing technology of fermented sweet potato freeze-dried sugar-free food |
| RU2814711C1 (en) * | 2023-09-20 | 2024-03-04 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Горский государственный аграрный университет" | Sweet potato crispbreads production method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475918A (en) * | 2015-12-19 | 2016-04-13 | 李家森 | Method for making potato chips with original taste |
| CN105495463A (en) * | 2015-12-19 | 2016-04-20 | 李家森 | Tomato-flavored potato chip making method |
-
2016
- 2016-05-10 CN CN201610304560.5A patent/CN105876695A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475918A (en) * | 2015-12-19 | 2016-04-13 | 李家森 | Method for making potato chips with original taste |
| CN105495463A (en) * | 2015-12-19 | 2016-04-20 | 李家森 | Tomato-flavored potato chip making method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111567771A (en) * | 2020-06-04 | 2020-08-25 | 北京市农业技术推广站 | Processing technology of fermented sweet potato freeze-dried sugar-free food |
| RU2814711C1 (en) * | 2023-09-20 | 2024-03-04 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Горский государственный аграрный университет" | Sweet potato crispbreads production method |
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Application publication date: 20160824 |
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