CN107279428B - Making method of ginger sugar purple sweet potato chips - Google Patents
Making method of ginger sugar purple sweet potato chips Download PDFInfo
- Publication number
- CN107279428B CN107279428B CN201710447798.8A CN201710447798A CN107279428B CN 107279428 B CN107279428 B CN 107279428B CN 201710447798 A CN201710447798 A CN 201710447798A CN 107279428 B CN107279428 B CN 107279428B
- Authority
- CN
- China
- Prior art keywords
- purple sweet
- sweet potato
- sugar
- ginger
- purple
- 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.)
- Active
Links
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 200
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 200
- 235000000346 sugar Nutrition 0.000 title claims abstract description 145
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 118
- 235000008397 ginger Nutrition 0.000 title claims abstract description 118
- 238000000034 method Methods 0.000 title claims abstract description 26
- 244000273928 Zingiber officinale Species 0.000 title 1
- 241000234314 Zingiber Species 0.000 claims abstract description 117
- 238000005554 pickling Methods 0.000 claims abstract description 49
- 238000010025 steaming Methods 0.000 claims abstract description 20
- 238000009835 boiling Methods 0.000 claims abstract description 15
- 238000004140 cleaning Methods 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 55
- 239000006188 syrup Substances 0.000 claims description 31
- 235000020357 syrup Nutrition 0.000 claims description 31
- 238000010411 cooking Methods 0.000 claims description 30
- 235000004976 Solanum vernei Nutrition 0.000 claims description 17
- 241000352057 Solanum vernei Species 0.000 claims description 17
- 238000001816 cooling Methods 0.000 claims description 12
- 238000005520 cutting process Methods 0.000 claims description 12
- 229910001220 stainless steel Inorganic materials 0.000 claims description 10
- 239000010935 stainless steel Substances 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 9
- 239000000835 fiber Substances 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 206010027146 Melanoderma Diseases 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 17
- 230000000694 effects Effects 0.000 abstract description 16
- 230000036541 health Effects 0.000 abstract description 8
- 238000012545 processing Methods 0.000 abstract description 5
- 235000010675 chips/crisps Nutrition 0.000 description 54
- 235000009508 confectionery Nutrition 0.000 description 20
- 230000001603 reducing effect Effects 0.000 description 16
- 239000000047 product Substances 0.000 description 13
- 238000002360 preparation method Methods 0.000 description 12
- 238000003860 storage Methods 0.000 description 9
- 239000000126 substance Substances 0.000 description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 6
- 239000000306 component Substances 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 229930006000 Sucrose Natural products 0.000 description 5
- 150000001720 carbohydrates Chemical class 0.000 description 5
- 206010012601 diabetes mellitus Diseases 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 235000002780 gingerol Nutrition 0.000 description 4
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 4
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 230000002040 relaxant effect Effects 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 125000003172 aldehyde group Chemical group 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 210000000748 cardiovascular system Anatomy 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 229910052804 chromium Inorganic materials 0.000 description 2
- 239000011651 chromium Substances 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 150000002016 disaccharides Chemical class 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 150000002772 monosaccharides Chemical class 0.000 description 2
- 235000013348 organic food Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000004448 titration Methods 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- OJYLAHXKWMRDGS-UHFFFAOYSA-N zingerone Chemical compound COC1=CC(CCC(C)=O)=CC=C1O OJYLAHXKWMRDGS-UHFFFAOYSA-N 0.000 description 2
- OQWKEEOHDMUXEO-UHFFFAOYSA-N (6)-shogaol Natural products CCCCCC=CC(=O)CCC1=CC=C(O)C(OC)=C1 OQWKEEOHDMUXEO-UHFFFAOYSA-N 0.000 description 1
- WEEGYLXZBRQIMU-UHFFFAOYSA-N 1,8-cineole Natural products C1CC2CCC1(C)OC2(C)C WEEGYLXZBRQIMU-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- WEEGYLXZBRQIMU-WAAGHKOSSA-N Eucalyptol Chemical compound C1C[C@H]2CC[C@]1(C)OC2(C)C WEEGYLXZBRQIMU-WAAGHKOSSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- OQWKEEOHDMUXEO-BQYQJAHWSA-N [6]-Shogaol Chemical compound CCCCC\C=C\C(=O)CCC1=CC=C(O)C(OC)=C1 OQWKEEOHDMUXEO-BQYQJAHWSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- -1 camphorterpene Chemical compound 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 229960005233 cineole Drugs 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 239000008358 core component Substances 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000009982 effect on human Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 125000000468 ketone group Chemical group 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- KKOXKGNSUHTUBV-UHFFFAOYSA-N racemic zingiberene Natural products CC(C)=CCCC(C)C1CC=C(C)C=C1 KKOXKGNSUHTUBV-UHFFFAOYSA-N 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000032258 transport Effects 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000013585 weight reducing agent Substances 0.000 description 1
- KKOXKGNSUHTUBV-LSDHHAIUSA-N zingiberene Chemical compound CC(C)=CCC[C@H](C)[C@H]1CC=C(C)C=C1 KKOXKGNSUHTUBV-LSDHHAIUSA-N 0.000 description 1
- 229930001895 zingiberene Natural products 0.000 description 1
Classifications
-
- 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
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a making method of a ginger sugar purple sweet potato chip, and belongs to the field of food processing. The making method of the ginger sugar purple sweet potato chips comprises the following steps: 1) selecting; 2) cleaning; 3) peeling; 4) slicing; 5) boiling ginger sugar; 6) pickling; 7) steaming with sugar; 8) secondary pickling; 9) and (6) baking. The ginger sugar purple sweet potato chips prepared by the method can fully exert the health care effects of the purple sweet potatoes, the gingers and the sugar, can be stored for a long time, and are convenient to carry and popularize.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a making method of a ginger sugar purple sweet potato chip.
Background
The purple sweet potato is one of the ten most main grain crops in the world, the country with the largest yield is China, and accounts for about 68% of the total yield of the sweet potatoes in the world, but because the storage and preservation of the purple sweet potatoes are relatively laggard in deep processing technology, the purple sweet potato has high rotting rate and low industrialization and utilization rate, and a large amount of waste exists every year.
After the functions of the purple sweet potatoes are recognized by the public, people pay more and more attention to the purple sweet potato food, health care products and industrial use, and the products thereof are endlessly seen, for example: the purple sweet potato cereal rice, the purple sweet potato vermicelli, the purple sweet potato soft sweet potato, the purple sweet potato cookies, the purple sweet potato glue puddings, the purple sweet potato cakes, the purple sweet potato jam, the instant purple sweet potato porridge and the like. At present, the whole utilization value of the purple sweet potatoes is still lower in China, and the effect of fully playing the nutritional value and the pharmacological action of the purple sweet potatoes cannot be achieved. According to the effects of the purple sweet potatoes, such as weight reduction, cholesterol reduction, cardiovascular protection, bowel relaxing and the like, the health care effect is more complete and the anti-cancer and anti-inflammatory effects are remarkable by combining the effect of the ginger syrup. However, products prepared from purple sweet potatoes and ginger syrup in the market at present only contain ginger sugar purple sweet potato water, but the ginger sugar purple sweet potato water is short in storage time, so that the popularization and application of the products are limited.
At present, a purple sweet potato product which is simple in preparation method, long in storage life, convenient to carry and store, good in taste, good in color and luster and capable of fully exerting the health-care effect of the purple sweet potatoes is lacking in the market.
Disclosure of Invention
The invention aims to solve the problems in the prior art and provides a preparation method of the ginger sugar purple sweet potato chips, the ginger sugar purple sweet potato chips prepared by the method can fully exert the health care effects of purple sweet potatoes, ginger and sugar, can be stored for a long time, are convenient to carry and popularize, are suitable for various crowds to use, the preparation process of the method is simple, the production period is short, and the prepared ginger sugar purple sweet potato chips are free of additives and are original ecological organic food.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a preparation method of the ginger sugar purple sweet potato chips comprises the following steps:
1) selecting: selecting fresh and full long purple potatoes without moth damage, black spot and mechanical damage;
2) cleaning: soaking the purple sweet potato in clear water for 15-20 minutes, fishing out, and cleaning silt and impurities adhered to the purple sweet potato;
3) peeling: cutting off the crude fiber parts at two ends of the cleaned purple sweet potatoes, and peeling;
4) slicing: cutting the peeled purple sweet potatoes into purple sweet potato chips with the thickness of 0.8-1.2 cm and uniform size;
5) boiling ginger sugar: slicing rhizoma Zingiberis recens, adding into clear water, adding sugar, decocting for 10-20 min, naturally cooling, and filtering to obtain rhizoma Zingiberis recens syrup;
6) pickling: putting the cut purple sweet potato slices into a pickling container filled with ginger syrup, and sealing and pickling for 50-70 minutes;
7) sugar steaming: taking out the purple sweet potato slices from the ginger sugar water, putting the ginger sugar water into a cooking pot, heating and boiling, putting the purple sweet potato slices above the cooking pot for cooking until the purple sweet potato slices are cooked thoroughly without undercooking;
8) secondary pickling: after sugar steaming, transferring the ginger sugar water in the cooking pot into a pickling container, adding salt, stirring and dissolving uniformly, and then putting the purple sweet potato slices cooked in the step 7) into the pickling container to pickle for 2-4 hours;
9) baking: and taking out the purple sweet potato slices from the pickling container, baking until the purple sweet potato slices are not burnt and soft, and naturally cooling to obtain the ginger sugar purple sweet potato slices.
Preferably, in the step 1), the weight of the purple sweet potato is 150g, the length of the purple sweet potato is 12-20cm, and the diameter of the central cross section of the purple sweet potato is 5-10 cm.
Preferably, in the step 5), the raw material components for preparing the ginger syrup comprise, by weight: 150 portions of sugar, 80 portions to 100 portions of ginger and 500 portions of clear water. The main factors influencing the quality of the ginger sugar purple sweet potato chips are the addition amounts of water, ginger and sugar, and the baking conditions. When the water quantity is unchanged, if the sugar is too little, the ginger taste is too strong, otherwise, the ginger taste is too sweet. Through a plurality of tests, the invention preferably selects a relatively proper formula and baking conditions, so that the finished product of the ginger sugar purple sweet potato chips has faint scent, is palatable and has good taste.
Preferably, in the step 5), the raw material components for preparing the ginger syrup comprise, by weight: 180 parts of sugar, 90 parts of ginger and 600 parts of clear water. With the increasing living standard, the intake of sugar is attracting more and more attention, and many studies show that the intake of sugar is related to decayed tooth, obesity, diabetes and some cardiovascular diseases, so that the detection of total sugar in food is raised to a new level. For the purple sweet potato containing ginger sugar, the formula of the invention strictly controls the content of sugar, so that the purple sweet potato containing ginger sugar is suitable for broad masses including obese patients, diabetic patients and the like.
Preferably, in the step 5), the sugar is brown sugar or brown sugar. The sugar added in the food preparation process is usually sucrose, and the sucrose comprises brown sugar, white sugar, granulated sugar, yellow sugar, etc., wherein the higher sweetness is brown sugar and yellow sugar. Brown sugar is warm in nature and sweet in taste, enters spleen, and has effects of invigorating qi, replenishing blood, invigorating spleen, warming stomach, relieving pain, promoting blood circulation, and dispelling blood stasis. The unrefined brown sugar retains more nutrient components of sugarcane and is easier to digest and absorb by human bodies, so that the sugar can quickly supplement physical strength and enhance vitality, and contains carbohydrate which can provide heat energy, and various elements such as malic acid, riboflavin, carotene, nicotinic acid and trace elements such as manganese, zinc and chromium which are indispensable to the growth and development of human bodies. The brown sugar contains rich substances, has unique special flavor besides sweet taste, and can be used for preparing the purple potato chips without making the taste too complicated and clumsy. The yellow sugar has intermediate flavor and sweet taste, and the white sugar and the rock candy have lower sweetness. Compared with other sweet potatoes, the sweet potato has lower sugar content, and the brown sugar or the brown sugar is selected, so that on one hand, the sweetness of the purple potato can be integrated, the sweetness of the finished purple potato chip is moderate, the taste is better, and the nutritional value is higher; on the other hand, the purple sweet potato chips are better in color and more delicious by toning and seasoning brown sugar or brown sugar.
In the above technical solution, preferably, in the step 6), the pickling time is 60 minutes. The purple sweet potato has the effects of losing weight, reducing cholesterol, protecting cardiovascular system, relaxing bowel and the like, and is combined with the effect of the ginger syrup, so that the purple sweet potato has more complete health-care effect and remarkable anti-cancer and anti-inflammatory effects. The purple sweet potatoes are pickled in the ginger sugar water for a certain time, so that the ginger sugar water is fully dissolved in the purple sweet potatoes, and the health care effect is more remarkable.
Preferably, in the step 7), the purple sweet potato slices are placed on a stainless steel net rack above a cooking pot for cooking for 18-22 minutes. Different from the traditional method for cooking the purple sweet potatoes by water, the purple sweet potatoes in the step are not directly contacted with water, but are cooked by steaming and cooking the ginger syrup. In the sugar steaming mode, firstly, the nutrient contents of the purple sweet potatoes can be prevented from losing into water when the purple sweet potatoes are soaked in water and boiled; secondly, the purple sweet potatoes can be prevented from absorbing water during water boiling, so that the sweetness and the flavor of the purple sweet potatoes are reduced; thirdly, the water content of the purple sweet potatoes is large after the purple sweet potatoes are boiled, more time and more process steps are needed to remove the water of the purple sweet potatoes in the later period, and the preparation cost is increased; and fourthly, through cooking with the ginger sweet water, the ginger sweet water can be better dissolved into the purple sweet potato chips, so that the health-care effects of the purple sweet potatoes, the ginger and the sugar are better matched with each other.
Preferably, in the step 8), the mass ratio of the added salt to the added ginger syrup is 1-3: 100.
in the above technical solution, preferably, in the step 8), the pickling time is 3 hours. The raw material treatment method in the scheme mainly aims to extract main components of the raw materials which have health care effects. The purple sweet potato is very rich in nutritive value, not only contains protein, cellulose, starch, pectin, vitamins and various mineral elements, but also especially contains a core component anthocyanin which can play a health-care role; the main components of rhizoma Zingiberis recens with health promotion effect include zingerone, starch, zingiberene, eucalyptol, camphorterpene, gingerol, shogaol, and rhizoma Zingiberis recens extract; the brown sugar not only has the basic functions of common saccharides and vitamins, but also contains trace elements such as zinc, manganese, chromium, iron and the like, amino acids such as lysine and the like required by human bodies, citric acid, malic acid and the like. The invention adds salt into ginger syrup and then souses the purple sweet potato chips, and can dissolve various elements into the purple sweet potato chips so as to fully play the role of the elements.
Preferably, in the step 9), the purple sweet potato slices are placed into a constant-temperature air-blast drying oven to be baked, wherein the baking temperature is 70-80 ℃, and the baking time is 1-2 hours. The baking temperature of the purple sweet potato chips is very important, and the quality of the finished purple sweet potato chips is directly influenced. If the baking temperature is too low, not only long time is consumed, but also the baking is not dry enough, which causes the problems that the subsequent products are easy to deteriorate and the storage time is not long. If the baking temperature is too high, the nutrient substances of the ginger sugar purple sweet potato chips can be damaged and lost, the flavor and color of the ginger sugar purple sweet potato chips can be damaged, even the ginger sugar purple sweet potato chips can be scorched, and the manufacturing cost is increased. Too long or too short a baking time can affect the moisture content and hardness of the sample.
Has the advantages that:
1. the product of the invention is prepared by compounding the purple sweet potatoes, the ginger and the sweet water according to a reasonable proportion, and the ginger-sugar purple sweet potato chips which are rich in nutrition, sweet, crisp and delicious and convenient to store and popularize are prepared, so that the storage time of the purple sweet potato products is prolonged, the carrying and the storage are convenient, the popularization is convenient, and the health care effect of the purple sweet potatoes is exerted to the maximum. The ginger sweet purple potato chips are warm in nature and spicy in taste, contain oily volatile matters such as gingerol and the like, and also contain gingerol, vitamins, gingerol, resin, starch, fibers and a small amount of mineral substances, can enhance blood circulation, stimulate gastric secretion, excite intestinal tracts, promote digestion, invigorate stomach and increase appetite, and have the health-care functions of promoting metabolism, removing free radicals in vivo, preventing cancer, resisting inflammation, losing weight and slimming, improving hypertension, protecting cardiovascular system, reducing cholesterol, relaxing bowel, delaying senility and the like by matching with purple potatoes and sugar. The ginger sugar purple sweet potato chips are suitable for various crowds, including obese patients, diabetic patients and the like.
2. The preparation method comprises the steps of pickling the ginger sweet water, steaming the sugar, salting the secondary ginger sweet water, roasting and the like, can keep the nutrient substances of the raw materials, has good taste, can ensure the bright color of the ginger sweet purple potato chips without adding a color former or a color enhancer, can stimulate the eating desire of consumers, and is an original ecological organic food without adding other additives.
3. The preparation method is simple to operate, does not need steps of water removal and airing after water boiling, has short production period, and can reduce the production cost.
Detailed Description
The present invention is further illustrated by the following specific examples.
Example 1
A preparation method of the ginger sugar purple sweet potato chips comprises the following steps:
1) selecting: selecting fresh and full long purple potatoes without moth damage, black spot and mechanical damage; the purple sweet potato is Guangxi local purple sweet potato, the total weight is 1500g, the weight of a single purple sweet potato is 100-150g, the length is 12-20cm, and the diameter of the central cross section is 5-10 cm.
2) Cleaning: soaking the purple sweet potato in clear water for 15 minutes, fishing out, and cleaning the silt and impurities adhered to the purple sweet potato.
3) Peeling: and cutting off the coarse fiber parts at two ends of the cleaned purple sweet potatoes, and peeling.
4) Slicing: and cutting the peeled purple sweet potatoes into purple sweet potato chips with the thickness of 0.8-1.2 cm and uniform sizes.
5) Boiling ginger sugar: slicing rhizoma Zingiberis recens, adding 900g rhizoma Zingiberis recens slice into 6000g clear water, adding 1800g brown sugar, decocting for 15 min, naturally cooling, and filtering to obtain rhizoma Zingiberis recens syrup.
6) Pickling: and (3) putting the cut purple sweet potato slices into a pickling container filled with ginger syrup, sealing and pickling for 60 minutes, and immersing the purple sweet potato slices in the ginger syrup.
7) Sugar steaming: taking out the purple sweet potato slices from the ginger sweet water, putting the ginger sweet water into a cooking pot, heating and boiling, arranging a stainless steel net rack above the cooking pot, placing the purple sweet potato slices on the stainless steel net rack for cooking, and cooking for 20 minutes until the purple sweet potato slices are cooked thoroughly without half-cooked.
8) Secondary pickling: after steaming, transferring the ginger syrup in the steaming pot into a pickling container, adding 160g of salt, stirring and dissolving uniformly, and then putting the steamed purple sweet potato chips in the step 7) into the pickling container to be immersed and pickled for 3 hours.
9) Baking: taking out the purple sweet potato slices from the pickling container, baking the purple sweet potato slices in a constant-temperature air-blast drying oven at the baking temperature of 75 ℃ for 1.5 hours, and naturally cooling to obtain the ginger sugar purple sweet potato slices.
Example 2
A preparation method of the ginger sugar purple sweet potato chips comprises the following steps:
1) selecting: selecting fresh and full long purple potatoes without moth damage, black spot and mechanical damage; the purple sweet potato is Guangxi local purple sweet potato, the total weight is 1500g, the weight of a single purple sweet potato is 100-150g, the length is 12-20cm, and the diameter of the central cross section is 5-10 cm.
2) Cleaning: and soaking the purple sweet potatoes in clear water for 20 minutes, fishing out the purple sweet potatoes, and cleaning the silt and the impurities adhered to the purple sweet potatoes.
3) Peeling: and cutting off the coarse fiber parts at two ends of the cleaned purple sweet potatoes, and peeling.
4) Slicing: and cutting the peeled purple sweet potatoes into purple sweet potato chips with the thickness of 0.8-1.2 cm and uniform sizes.
5) Boiling ginger sugar: slicing rhizoma Zingiberis recens, adding 850g of rhizoma Zingiberis recens slice into 5700g of clear water, adding 1700g of brown sugar, decocting for 10 min, naturally cooling, and filtering to obtain rhizoma Zingiberis recens syrup.
6) Pickling: and putting the cut purple sweet potato slices into a pickling container filled with ginger syrup, sealing and pickling for 65 minutes, and immersing the purple sweet potato slices in the ginger syrup.
7) Sugar steaming: taking out the purple sweet potato slices from the ginger sweet water, putting the ginger sweet water into a cooking pot, heating and boiling, arranging a stainless steel net rack above the cooking pot, placing the purple sweet potato slices on the stainless steel net rack for cooking, and cooking for 18 minutes until the purple sweet potato slices are cooked thoroughly without half-cooked.
8) Secondary pickling: after steaming, transferring the ginger syrup in the steaming pot into a pickling container, adding 100g of salt, stirring and dissolving uniformly, and then putting the steamed purple sweet potato chips in the step 7) into the pickling container to be immersed and pickled for 2 hours.
9) Baking: taking out the purple sweet potato slices from the pickling container, baking the purple sweet potato slices in a constant-temperature air-blast drying oven at the baking temperature of 70 ℃ for 2 hours, and naturally cooling to obtain the ginger sugar purple sweet potato slices.
Example 3
A preparation method of the ginger sugar purple sweet potato chips comprises the following steps:
1) selecting: selecting fresh and full long purple potatoes without moth damage, black spot and mechanical damage; the purple sweet potato is a Guangxi local purple sweet potato, the total weight is 3000g, the weight of a single purple sweet potato is 100-150g, the length is 12-20cm, and the diameter of the central cross section is 5-10 cm.
2) Cleaning: soaking the purple sweet potato in clear water for 15 minutes, fishing out, and cleaning the silt and impurities adhered to the purple sweet potato.
3) Peeling: and cutting off the coarse fiber parts at two ends of the cleaned purple sweet potatoes, and peeling.
4) Slicing: and cutting the peeled purple sweet potatoes into purple sweet potato chips with the thickness of 0.8-1.2 cm and uniform sizes.
5) Boiling ginger sugar: slicing rhizoma Zingiberis recens, adding 1900g rhizoma Zingiberis recens slice into 13kg clear water, adding 3800g brown sugar, decocting for 15 min, naturally cooling, and filtering to obtain rhizoma Zingiberis recens syrup.
6) Pickling: and putting the cut purple sweet potato slices into a pickling container filled with ginger syrup, sealing and pickling for 70 minutes, and immersing the purple sweet potato slices in the ginger syrup.
7) Sugar steaming: taking out the purple sweet potato slices from the ginger sweet water, putting the ginger sweet water into a cooking pot, heating and boiling, arranging a stainless steel net rack above the cooking pot, placing the purple sweet potato slices on the stainless steel net rack for cooking, and cooking for 22 minutes until the purple sweet potato slices are cooked thoroughly without half-cooked.
8) Secondary pickling: after steaming, transferring the ginger syrup in the steaming pot into a pickling container, adding 370g of salt, stirring and dissolving uniformly, and then putting the steamed purple sweet potato chips in the step 7) into the pickling container for pickling for 4 hours in an immersed manner.
9) Baking: taking out the purple sweet potato slices from the pickling container, baking the purple sweet potato slices in a constant-temperature air-blast drying oven at the baking temperature of 80 ℃ for 1 hour, and naturally cooling to obtain the ginger sugar purple sweet potato slices.
Example 4
A preparation method of the ginger sugar purple sweet potato chips comprises the following steps:
1) selecting: selecting fresh and full long purple potatoes without moth damage, black spot and mechanical damage; the purple sweet potato is Guangxi local purple sweet potato, the total weight is 150g, the weight of each purple sweet potato is 150g, the length is 12cm, and the diameter of the central cross section is 5 cm.
2) Cleaning: soaking the purple sweet potato in clear water for 15 minutes, fishing out, and cleaning the silt and impurities adhered to the purple sweet potato.
3) Peeling: and cutting off the coarse fiber parts at two ends of the cleaned purple sweet potatoes, and peeling.
4) Slicing: and cutting the peeled purple sweet potatoes into purple sweet potato chips with the thickness of 0.8-1.2 cm and uniform sizes.
5) Boiling ginger sugar: slicing rhizoma Zingiberis recens, adding 90g of rhizoma Zingiberis recens slice into 600g of clear water, adding 180g of brown sugar, decocting for 15 min, naturally cooling, and filtering to obtain rhizoma Zingiberis recens syrup.
6) Pickling: and (3) putting the cut purple sweet potato slices into a pickling container filled with ginger syrup, sealing and pickling for 60 minutes, and immersing the purple sweet potato slices in the ginger syrup.
7) Sugar steaming: taking out the purple sweet potato slices from the ginger sweet water, putting the ginger sweet water into a cooking pot, heating and boiling, arranging a stainless steel net rack above the cooking pot, placing the purple sweet potato slices on the stainless steel net rack for cooking, and cooking for 20 minutes until the purple sweet potato slices are cooked thoroughly without half-cooked.
8) Secondary pickling: after steaming, transferring the ginger syrup in the steaming pot into a pickling container, adding 13g of salt, stirring and dissolving uniformly, and then putting the steamed purple sweet potato chips in the step 7) into the pickling container to be immersed and pickled for 3 hours.
9) Baking: taking out the purple sweet potato slices from the pickling container, baking the purple sweet potato slices in a constant-temperature air-blast drying oven at the baking temperature of 70 ℃ for 1 hour, and naturally cooling to obtain the ginger sugar purple sweet potato slices.
The physical and chemical properties of the ginger sugar purple sweet potato chips prepared in the examples 1 to 4 are detected and the results are analyzed, and the specific steps are as follows:
1. the total sugar of the ginger sugar purple sweet potato chips was measured by the film reagent titration method, and the measurement results are shown in table 1.
TABLE 1
| Group of | Total sugar content |
| Example 1 | 22.42％ |
| Example 2 | 22.50％ |
| Example 3 | 22.45％ |
| Example 4 | 22.51％ |
The sum of the various substances in a food product that can be digested and utilized by the human body is generally referred to as the total sugar content of the food product. Among the sugars that have a significant impact on the nutritional and flavor components of the ginger-sugar purple sweet potato chips are soluble sugars, which typically include monosaccharides such as glucose, fructose, and sucrose, as well as disaccharides. The total sugar reflects the composition of the nutrients of the ginger sugar purple sweet potato chips, and can also calculate the heat provided by the saccharides in the ginger sugar purple sweet potato chips. The total sugar content of the purple sweet potato dry food is required to be not more than 85%, and as can be seen from table 1, the total sugar result measured by the ginger sugar purple sweet potato chips of examples 1-4 is about 22.45%, which meets the standard range. The total sugar content of the dry purple sweet potato food is controlled because if the sugar content is too high, the eating of too much sugar can cause unhealthy influence on people. The ginger sugar purple sweet potato chips prepared by the method are suitable for the masses, including obese patients, diabetic patients and the like.
2. The reducing sugar of the ginger sugar purple sweet potato chips is measured by a film reagent titration method, and the measurement result is shown in table 2.
TABLE 2
| Group of | Reducing sugar content |
| Example 1 | 8.37％ |
| Example 2 | 8.40％ |
| Example 3 | 8.23％ |
| Example 4 | 8.51％ |
Some saccharides having reducing properties are commonly referred to as reducing sugars, and among the saccharides, disaccharides having a free aldehyde group in the molecule, monosaccharides having a ketone group or a free aldehyde group are all reducing. The reducing sugar includes maltose, fructose, glucose, lactose, etc. The correct control of the content of reducing sugar in the ginger sugar purple sweet potato chips is one of the most important links in the production control of the ginger sugar purple sweet potato chips. If the amount of reducing sugar does not reach the standard, the flavor of the product is influenced, but if the reducing sugar value is higher, the quality of the candy is influenced, such as the candy is rewetted, deteriorated, not beneficial to storage and the like. If the reducing sugar is too low, the product can become hard, if the reducing sugar is too high, the product can become soft and even can be discharged, so the content value of the reducing sugar needs to be controlled within a certain specific range, and the reducing sugar of the dried purple sweet potato food is generally controlled below 60 percent. As can be seen from Table 2, in the test results of the ginger sugar purple sweet potato chips of examples 1-4, the content of reducing sugar is about 8.3%, which is within the standard range, and the content is moderate, which does not have negative effect on human body, and is suitable for the broad masses including obese patients, diabetic patients and the like.
3. The determination method of the moisture is GB 5009.3-2016 (national food safety Standard) determination of moisture in food, and the determination results are shown in Table 3.
TABLE 3
| Group of | Water content |
| Example 1 | 14.65％ |
| Example 2 | 14.59％ |
| Example 3 | 14.60％ |
| Example 4 | 14.71％ |
Moisture, which not only serves as a carrier for the transport of some substances in the food, but also as a solvent, is also a basic condition for maintaining the sensory quality, eating quality and various biological functions of the food. The water content in the food processing process is the basis for selecting the food processing technological process and determining the technological parameters thereof, and is an important index for controlling the quality of the final food. Compared with other dry products, the water content of the ginger sugar purple potato chips is higher, and if the ginger sugar purple potato chips are not stored correctly, the ginger sugar purple potato chips are easy to mildew, so that the water content is reduced to be below the optimal amount required by microorganisms under the condition of not influencing the mouthfeel, the growth and development of the microorganisms can be effectively inhibited, the germination of spores of the microorganisms can be delayed, and the ginger sugar purple potato chips are one of important measures for improving the preservation performance of the ginger sugar purple potato chips. The water content of the ginger sugar purple sweet potato chips prepared in the embodiments 1-4 is about 14.65%, the ginger sugar purple sweet potato chips are moderate in taste, the growth of microorganisms can be well inhibited, the storage life of the ginger sugar purple sweet potato chips can be prolonged to a great extent, and the storage life reaches one year.
Although the present invention has been described with respect to the preferred embodiments, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (6)
1. The making method of the ginger sugar purple sweet potato chips is characterized by comprising the following steps:
1) selecting: selecting fresh and full long purple potatoes without moth damage, black spot and mechanical damage;
2) cleaning: soaking the purple sweet potato in clear water for 15-20 minutes, fishing out, and cleaning silt and impurities adhered to the purple sweet potato;
3) peeling: cutting off the crude fiber parts at two ends of the cleaned purple sweet potatoes, and peeling;
4) slicing: cutting the peeled purple sweet potatoes into purple sweet potato chips with the thickness of 0.8-1.2 cm and uniform size;
5) boiling ginger sugar: slicing rhizoma Zingiberis recens, adding into clear water, adding sugar, decocting for 10-20 min, naturally cooling, and filtering to obtain rhizoma Zingiberis recens syrup; the ginger syrup is prepared from the following raw materials in parts by weight: sugar 150-; the sugar is brown sugar or brown sugar;
6) pickling: putting the cut purple sweet potato slices into a pickling container filled with ginger syrup, and sealing and pickling for 50-70 minutes;
7) sugar steaming: taking out the purple sweet potato slices from the ginger sugar water, putting the ginger sugar water into a cooking pot, heating and boiling, putting the purple sweet potato slices above the cooking pot for cooking until the purple sweet potato slices are cooked thoroughly without undercooking;
8) secondary pickling: after sugar steaming, transferring the ginger sugar water in the cooking pot into a pickling container, adding salt, stirring and dissolving uniformly, and then putting the purple sweet potato slices cooked in the step 7) into the pickling container to pickle for 2-4 hours; the mass ratio of the added salt to the added ginger syrup is 1-3: 100, respectively;
9) baking: taking out the purple sweet potato slices from the pickling container, baking until the purple sweet potato slices are not burnt and soft, and naturally cooling to obtain the ginger sugar purple sweet potato slices; the baking is to bake the purple sweet potato slices in a constant-temperature air-blast drying oven at the temperature of 70-80 ℃ for 1-2 hours.
2. The method for making the ginger sugar purple sweet potato chips as claimed in claim 1, wherein the method comprises the following steps: in the step 1), the weight of the purple sweet potato is 100-150g, the length is 12-20cm, and the diameter of the central cross section is 5-10 cm.
3. The method for making the ginger sugar purple sweet potato chips as claimed in claim 1, wherein the method comprises the following steps: in the step 5), the raw material components for preparing the ginger syrup comprise the following components in parts by weight: 180 parts of sugar, 90 parts of ginger and 600 parts of clear water.
4. The method for making the ginger sugar purple sweet potato chips as claimed in claim 1, wherein the method comprises the following steps: in the step 6), the curing time is 60 minutes.
5. The method for making the ginger sugar purple sweet potato chips as claimed in claim 1, wherein the method comprises the following steps: and 7), putting the purple sweet potato slices on a stainless steel net rack above a digester for cooking for 18-22 minutes.
6. The method for making the ginger sugar purple sweet potato chips as claimed in claim 1, wherein the method comprises the following steps: in the step 8), the pickling time is 3 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710447798.8A CN107279428B (en) | 2017-06-14 | 2017-06-14 | Making method of ginger sugar purple sweet potato chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710447798.8A CN107279428B (en) | 2017-06-14 | 2017-06-14 | Making method of ginger sugar purple sweet potato chips |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107279428A CN107279428A (en) | 2017-10-24 |
| CN107279428B true CN107279428B (en) | 2020-07-14 |
Family
ID=60096284
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710447798.8A Active CN107279428B (en) | 2017-06-14 | 2017-06-14 | Making method of ginger sugar purple sweet potato chips |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107279428B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112106956A (en) * | 2020-09-08 | 2020-12-22 | 福建金永润食品有限公司 | Automatic production line for dried sweet potatoes |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719771A (en) * | 2013-12-19 | 2014-04-16 | 芜湖中路实业有限责任公司 | Bamboo fungus purple potato chips |
| CN103815315A (en) * | 2014-01-22 | 2014-05-28 | 安徽省佳食乐食品加工有限公司 | Ginger juice potato chip and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008002058A1 (en) * | 2006-06-26 | 2008-01-03 | B.M.Tech World Co., Ltd. | Method of preparing powder kimchi and kimchi composition using the same |
| CN106490542A (en) * | 2016-11-08 | 2017-03-15 | 许春玲 | A kind of preparation method of ginger sugar sweet potato chip food |
-
2017
- 2017-06-14 CN CN201710447798.8A patent/CN107279428B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719771A (en) * | 2013-12-19 | 2014-04-16 | 芜湖中路实业有限责任公司 | Bamboo fungus purple potato chips |
| CN103815315A (en) * | 2014-01-22 | 2014-05-28 | 安徽省佳食乐食品加工有限公司 | Ginger juice potato chip and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107279428A (en) | 2017-10-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102178154B (en) | Method for producing corn and pine nut rice dumpling | |
| CN101397536B (en) | Method for producing selenium-enriched vinegar | |
| CN101301099A (en) | Method for processing crisp-fried barking walnut kernel | |
| CN105077078B (en) | A kind of processing method of baked batata | |
| CN106262295A (en) | A kind of processing method of bamboo sprout ferment in second time | |
| CN103416661B (en) | Nutrient couscous suitable for steamed vegetable and instant rice, as well as production method and application of nutrient couscous | |
| CN103060167B (en) | Black Helianthus tuberosus vinegar and preparation method thereof | |
| KR101226894B1 (en) | Grain syrup comprisng ripe persimmon and Manufacturing method thereof | |
| CN107279428B (en) | Making method of ginger sugar purple sweet potato chips | |
| CN113662134A (en) | Processing method of easily boiled highland barley | |
| CN103110070B (en) | Coriander root leisure food processing method | |
| KR102219727B1 (en) | Manufacturing method of grain syrup comprising ripe persimmon | |
| CN104738398A (en) | Salted black glutinous rice and millet and preparation method | |
| KR101849167B1 (en) | Manufacture method of grain syrup | |
| CN114145402A (en) | Liver-protecting and alcoholism-relieving beverage and preparation and eating methods thereof | |
| CN113349357A (en) | Preparation method of gold honeydew melon jam | |
| CN111528371A (en) | Compound rice soup beverage capable of resisting oxidation and inhibiting lipase and preparation method thereof | |
| CN102813160A (en) | Processing method of dried sweet potato | |
| KR101365551B1 (en) | Gochujang with persimmon syrup and producting method thereof | |
| KR100719965B1 (en) | Method for preparing kochujang with arctium laooa | |
| KR20080025887A (en) | Fabrication method of eatable acorn powder and the acorn powder and foods containing the acorn powder | |
| CN115708562B (en) | Anti-aging and retrogradation highland barley coarse cereal instant rice and preparation method thereof | |
| CN113088418B (en) | Morel fermented buckwheat whole-plant health wine and preparation method thereof | |
| CN102754713A (en) | Manufacturing process of oat leaf tea | |
| CN106281836A (en) | A kind of Oryza glutinosa persimmon wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20171024 Assignee: Longlin Longjiang Farm Investment Development Co.,Ltd. Assignor: BAISE University Contract record no.: X2023980046467 Denomination of invention: A Method for Making Ginger Sugar Purple Potato Chips Granted publication date: 20200714 License type: Common License Record date: 20231108 |
|
| EE01 | Entry into force of recordation of patent licensing contract |