CN107047909A - A kind of processing method of sweet potato chip - Google Patents
A kind of processing method of sweet potato chip Download PDFInfo
- Publication number
- CN107047909A CN107047909A CN201611168502.0A CN201611168502A CN107047909A CN 107047909 A CN107047909 A CN 107047909A CN 201611168502 A CN201611168502 A CN 201611168502A CN 107047909 A CN107047909 A CN 107047909A
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- China
- Prior art keywords
- sweet potato
- french fries
- processing method
- potato chip
- blanching
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of processing method of sweet potato chip, this method step includes：Selection；Pretreatment：Cleaning peeling slitting；Cure process：Fresh French fries after pretreatment are placed in calcium chloride solution；Blanching；Enzymolysis, leaching sugar：French fries after blanching are put into the cylinder for filling hot liquid glucose, while adding alpha amylase solution and keeping cylinder temperature to be 80~90 DEG C, pulled out after 2~4h of dipping, the addition of the alpha amylase solution is the 0.01~0.03% of French fries quality；Baking, inspection, packaging.This method is on the one hand using existing color and luster, food sweet potato kind in good taste, just the good sweet potato chip of aesthetic quality can be produced and processed out, solve the problems, such as enterprise's raw materials for production, on the other hand content of starch, material total amount and enzyme concentration realization that can be in raw material be precisely controlled to starch degradation degree, " enzymolysis " is united two into one with " leaching sugar " technique simultaneously, improve production efficiency, suitable batch production.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of processing method of sweet potato chip.
Background technology
Sweet potato, also known as sweet potato, sweet potato, pachyrhizus, its nutritive value are occupied first of numerous vegetables, are described as that " nutrition is most in a balanced way
Food ".The processed food of sweet potato is varied, wherein, sweet potato chip has that taste is good, is of high nutritive value, is convenient for carrying and eats
The features such as, it is well received by consumers, is the nutrient instant food of leisure, tourism.In the process of manufacture of sweet potato chip, choosing
When selecting the sweet potato variety suitably processed as raw material, in addition to the color and luster and mouthfeel of investigating sweet potato, significantly sweet potato
Content of starch, the typically requirement to sweet potato raw material are that its content of starch is less than 23%, the dry French fries content of starch otherwise processed
Height, color and luster obscures opaque, coarse mouthfeel, is also easy to produce the phenomenon of broken strip, has a strong impact on the aesthetic quality of product.
Although food sweet potato various types, its content of starch is typically all up to more than 25%, is not suitable for sweet potato chip
Production and processing.At present, the common practice of manufacturing enterprise is the suitable sweet potato raw material variety of selection, but in face of the shallow lake of raw material variety
Powder content requirement, suitable kind is also seldom, is made troubles to enterprise's production.
Publication No. CN105146397A patent discloses a kind of dry French fries preparation method, and the preparation method is：Sweet potato
Cleaning, peeling → color protection → hardening → blanching are gone out enzyme → slitting → leaching sugar → drying → finished product, and the invention is to utilize raw material itself
Enzyme system carry out starch degradation, so as to reduce the content of starch of dry French fries, the transparent sense organ of product is improved, however, due to original
Expect that the enzyme activity situation of itself can not be determined, cause the palliating degradation degree of starch also to be difficult to accurate control.
Publication No. CN1451288A patent discloses process for producing enzyma treated preserved sweet potato, and the processing technology is：It is sweet
Potato cleaning, peeling, slitting → color protection → hardening → blanching → ferment treatment → are gone out enzyme → saccharification → rinsing → drying → finished product, the hair
Bright addition ferment treatment is, for being soluble sugar by Starch Conversion, to reduce content of starch, its condition is：Enzyme dosage be 0.001~
0.01%, the time is 30~60min, and temperature is 50~70 DEG C.It is not enough to there are following three points in the invention：(1) in ferment treatment process
In, for 8~12mm thickness sweet potato chip in 30~60min, enzyme is difficult to be applied to organization internal, it is impossible to reduced in the middle of product
The content of starch at position, causes product middle part opaque, influences the transparent sense organ of product；(2) temperature needed for ferment treatment is
50~70 DEG C, and the temperature of charge after blanching is up to after more than 95 DEG C, therefore blanching to generally require and cools down material after 4~12h
Just enter ferment treatment process, cause the extension of process time, the technique is only suitable for a small amount of experiment, be difficult real in batch production
Apply；(3) ferment treatment is separated into progress with saccharification in the invention, not only needs repeatedly heating and cooking to cause to material tissue shape
The destruction of state, but also lose time.
The content of the invention
It is an object of the invention to provide a kind of processing method of sweet potato chip, this method is on the one hand using existing color and luster, mouth
The food sweet potato kind felt, just can produce and process out the good sweet potato chip of aesthetic quality, solve the problems, such as enterprise's raw materials for production,
On the other hand content of starch that can be in raw material, material total amount and enzyme concentration realize the accurate control to starch degradation degree
System, while " enzymolysis " is united two into one with " leaching sugar " technique, improves production efficiency, suitable batch production.
To achieve the above object, the invention provides a kind of processing method of sweet potato chip, step is as follows：
(1) selection：Selection red heart or purple sweet potato bright in colour, in good taste；
(2) pre-process：Slitting processing will be carried out after sweet potato peeling after cleaning；
(3) cure process：Fresh French fries after pretreatment are placed in calcium chloride solution；
(4) blanching：French fries after will be hardened are placed in 3~5min of holding in boiling water；
(5) digest, soak sugar：French fries after blanching are put into cylinder and liquid glucose is added, while adding alpha-amylase solution
And keep cylinder temperature to be 80~90 DEG C, pulled out after 2~4h of dipping, the addition of the alpha-amylase is the 0.01 of French fries quality
~0.03%；
(6) toast：It is 16~18% that French fries after enzymolysis, leaching sugar, which are placed under the conditions of 65 DEG C, and are baked to moisture；
(7) examine, pack.
It is preferred that, it is 85 DEG C that cylinder temperature is kept in the step (5), and the addition of the alpha-amylase is French fries quality
0.02%.
It is preferred that, the concentration of liquid glucose is 40% in the step (5).
It is preferred that, the content of starch of sweet potato is 25~35% in the step (1).
It is preferred that, the cross section specification of slitting is (6~12mm) × (6~12mm) in the step (2).
Compared with prior art, the present invention passes through additional alpha-amylase solution and content of starch, thing in raw material
Material total amount and enzyme concentration are precisely controlled to realize to starch degradation degree, while being with " leaching sugar " technique conjunction two by " enzymolysis "
One, individually it is saccharified the destruction to material tissue morphology so as to reduce, and enzymolysis and leaching sugared time are 2~4h, α-
Amylase has time enough to be applied to the organization internal of certain thickness sweet potato chip, so as to reduce the starch of product middle part
Content, improves the transparent sense organ of product, in addition, the temperature of enzymolysis process is 80~90 DEG C in the present invention, blanching process terminates
Enzymolysis process can be entered quickly afterwards, without cooling for a long time, production efficiency is improved, suitable batch production；The present invention
Using existing color and luster, food sweet potato kind in good taste, the good sweet potato chip of aesthetic quality just can be produced and processed out, enterprise is solved
Industry raw materials for production problem, this method is simple, and cost is low, and starch reducing effect is good.
Embodiment
The present invention is described in further detail with reference to embodiments.
Embodiment one
A kind of processing method of sweet potato chip, comprises the following steps：
(1) selection：Selection red heart or purple sweet potato bright in colour, in good taste, the content of starch of the sweet potato is 25%；
(2) pre-process：To carry out slitting processing after sweet potato peeling after cleaning, the cross section specification of slitting for 6mm ×
6mm；
(3) cure process：Fresh French fries after pretreatment are placed in calcium chloride solution；
(4) blanching：French fries after will be hardened, which are placed in boiling water, keeps 3min；
(5) digest, soak sugar：French fries after blanching are put into cylinder and liquid glucose is added, the concentration of liquid glucose is 40%, simultaneously
Addition alpha-amylase solution simultaneously keeps cylinder temperature to be 90 DEG C, is pulled out after dipping 2h, and the addition of the alpha-amylase is French fries
The 0.03% of quality；
(6) toast：It is 16~18% that French fries after enzymolysis, leaching sugar, which are placed under the conditions of 65 DEG C, and are baked to moisture；
(7) examine, pack.
Embodiment two
A kind of processing method of sweet potato chip, comprises the following steps：
(1) selection：Selection red heart or purple sweet potato bright in colour, in good taste, the content of starch of the sweet potato is 30%；
(2) pre-process：To carry out slitting processing after sweet potato peeling after cleaning, the cross section specification of slitting for 9mm ×
9mm；
(3) cure process：Fresh French fries after pretreatment are placed in calcium chloride solution；
(4) blanching：French fries after will be hardened, which are placed in boiling water, keeps 4min；
(5) digest, soak sugar：French fries after blanching are put into cylinder and liquid glucose is added, the concentration of liquid glucose is 40%, simultaneously
Addition alpha-amylase solution simultaneously keeps cylinder temperature to be 85 DEG C, is pulled out after dipping 3h, and the addition of the alpha-amylase is French fries
The 0.02% of quality；
(6) toast：It is 16~18% that French fries after enzymolysis, leaching sugar, which are placed under the conditions of 65 DEG C, and are baked to moisture；
(7) examine, pack.
Embodiment three
A kind of processing method of sweet potato chip, comprises the following steps：
(1) selection：Selection red heart or purple sweet potato bright in colour, in good taste, the content of starch of the sweet potato is 35%；
(2) pre-process：To carry out slitting processing after sweet potato peeling after cleaning, the cross section specification of slitting for 12mm ×
12mm；
(3) cure process：Fresh French fries after pretreatment are placed in calcium chloride solution；
(4) blanching：French fries after will be hardened, which are placed in boiling water, keeps 5min；
(5) digest, soak sugar：French fries after blanching are put into cylinder and liquid glucose is added, the concentration of liquid glucose is 40%, simultaneously
Addition alpha-amylase solution simultaneously keeps cylinder temperature to be 80 DEG C, is pulled out after dipping 4h, and the addition of the alpha-amylase is French fries
The 0.01% of quality；
(6) toast：It is 16~18% that French fries after enzymolysis, leaching sugar, which are placed under the conditions of 65 DEG C, and are baked to moisture；
(7) examine, pack.
Sweet potato chip is processed using the method in above-described embodiment, it is on the one hand sweet by existing color and luster, edible-type in good taste
Potato kind, just can produce and process out the good sweet potato chip of aesthetic quality, solve the problems, such as enterprise's raw materials for production, on the other hand being capable of root
Realized according to the content of starch in raw material, material total amount and enzyme concentration and starch degradation degree is precisely controlled, while by " enzymolysis "
United two into one with " leaching sugar " technique, improve production efficiency, suitable batch production.
Claims (5)
1. a kind of processing method of sweet potato chip, it is characterised in that：Comprise the following steps：
(1) selection：Selection red heart or purple sweet potato bright in colour, in good taste；
(2) pre-process：Slitting processing will be carried out after sweet potato peeling after cleaning；
(3) cure process：Fresh French fries after pretreatment are placed in calcium chloride solution；
(4) blanching：French fries after will be hardened are placed in 3~5min of holding in boiling water；
(5) digest, soak sugar：French fries after blanching are put into cylinder and liquid glucose is added, while adding alpha-amylase solution and protecting
Cylinder temperature is held for 80~90 DEG C, is pulled out after 2~4h of dipping, the addition of the alpha-amylase for French fries quality 0.01~
0.03%；
(6) toast：It is 16~18% that French fries after enzymolysis, leaching sugar, which are placed under the conditions of 65 DEG C, and are baked to moisture；
(7) examine, pack.
2. a kind of processing method of sweet potato chip according to claim 1, it is characterised in that：Cylinder is kept in the step (5)
Interior temperature is 85 DEG C, and the addition of the alpha-amylase is the 0.02% of French fries quality.
3. a kind of processing method of sweet potato chip according to claim 1 or 2, it is characterised in that：Liquid glucose in the step (5)
Concentration be 40%.
4. a kind of processing method of sweet potato chip according to claim 1 or 2, it is characterised in that：Sweet potato in the step (1)
Content of starch be 25~35%.
5. a kind of processing method of sweet potato chip according to claim 1 or 2, it is characterised in that：Cut in the step (2)
Cross section specification be (6~12mm) × (6~12mm).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611168502.0A CN107047909A (en) | 2016-12-16 | 2016-12-16 | A kind of processing method of sweet potato chip |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611168502.0A CN107047909A (en) | 2016-12-16 | 2016-12-16 | A kind of processing method of sweet potato chip |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107047909A true CN107047909A (en) | 2017-08-18 |
Family
ID=59619103
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611168502.0A Pending CN107047909A (en) | 2016-12-16 | 2016-12-16 | A kind of processing method of sweet potato chip |
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| Country | Link |
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| CN (1) | CN107047909A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973533A (en) * | 2019-12-05 | 2020-04-10 | 天津丰华裕隆农业发展股份有限公司 | Processing method of dried sweet potatoes capable of invigorating spleen and stopping diarrhea |
| CN111743031A (en) * | 2020-07-01 | 2020-10-09 | 福建紫老虎食品有限公司 | Processing method of sweet potato preserves without sugar |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1451288A (en) * | 2002-04-16 | 2003-10-29 | 胡阳 | Process for producing enzyma treated preserved sweet potato |
| CN102028164A (en) * | 2010-12-08 | 2011-04-27 | 蓬莱京鲁渔业有限公司 | Method for processing fruit and vegetable chips by vacuum low-temperature oil bath and dehydration |
| CN105146397A (en) * | 2015-07-17 | 2015-12-16 | 江苏徐淮地区徐州农业科学研究所 | Making method of sweet potato strips |
-
2016
- 2016-12-16 CN CN201611168502.0A patent/CN107047909A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1451288A (en) * | 2002-04-16 | 2003-10-29 | 胡阳 | Process for producing enzyma treated preserved sweet potato |
| CN102028164A (en) * | 2010-12-08 | 2011-04-27 | 蓬莱京鲁渔业有限公司 | Method for processing fruit and vegetable chips by vacuum low-temperature oil bath and dehydration |
| CN105146397A (en) * | 2015-07-17 | 2015-12-16 | 江苏徐淮地区徐州农业科学研究所 | Making method of sweet potato strips |
Non-Patent Citations (1)
| Title |
|---|
| 胡阳 等: "酶处理甘薯脯加工新技术研究", 《农业科技通讯》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973533A (en) * | 2019-12-05 | 2020-04-10 | 天津丰华裕隆农业发展股份有限公司 | Processing method of dried sweet potatoes capable of invigorating spleen and stopping diarrhea |
| CN111743031A (en) * | 2020-07-01 | 2020-10-09 | 福建紫老虎食品有限公司 | Processing method of sweet potato preserves without sugar |
| CN111743031B (en) * | 2020-07-01 | 2023-05-09 | 福建紫老虎食品有限公司 | Processing method of sweet potato candied fruit free of sugar, soft, fragrant and sweet |
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Application publication date: 20170818 |
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