CN107495221A - 一种番薯干及其制造方法 - Google Patents
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Abstract
本发明公开了一种番薯干及其制造方法,所述卤料配方中各组份的质量比为:番薯条70‑80重量份,柠檬粉2‑3重量份,木糖醇2‑3重量份,余下为水。本发明制造方便、工艺简单、口感好,番薯干干净卫生,工业化生产的投资成本低。
Description
技术领域
本发明涉及一种食品及食品的加工方法,特别是涉及一种番薯干及其制造方法。
背景技术
目前,把番薯加工成方便食品的制作方法有很多种,主要还是以人为操作,质量难以控制,重复性差。
例如申请号为97114252.1的中国专利,公开了一种蕃薯加工成方便食品的加工方法,包括将蕃薯去皮洗净工序及后加工工序,其特征在于清洗过程中蕃薯泡在水里的时间不超过3分钟,后加工工序主要由研磨工序、过滤工序、沉淀分离工序、去水并添加马蹄粉工序、制粒工序、包装蒸煮工序构成,研磨工序由将块状蕃薯粉碎成小碎片的粗磨工序及将小颗粒的蕃薯研磨成粉状的精磨工序构成,去水并添加马蹄粉工序中的马蹄粉添加量为蕃薯粉净重的2~10%,制粒工序包括干燥工序及制粒工序,干燥工序后的蕃薯粉合水量为10~30%,制粒工序中制成蕃薯粒的直径为2~3mm,包装蒸煮工序是一将蕃薯粉粒混入80~100℃的水、糖后人罐、蒸煮过程。但是该专利的缺点在于:工序复杂,制作麻烦,若是进行工业化生产,投资成本太高。
又如申请号为CN200710067194.7的中国专利,一种番薯加工成方便食品的制作方法,依次包括如下工艺:清洗和去皮;煮烤:将去皮后的原料放入温度为120℃~180℃的烤锅中煮烤1.5~2.5小时;初成型;初烘:将成型的原料烘1.5~2.5小时,至原料烘干至含水率在20~30%之间;成型:将初烘后产品切成所需要的成品状;烘干:将原料烘干;包装:将烘干后的成品装入包装袋中用真空包装,然后入库。但是该专利的缺点在于:由于缺少杀菌步骤,导致生产出来的番薯干卫生条件差。
发明内容
本发明的目的在于克服现有技术存在的上述问题,提出一种番薯干及其制造方法。本发明制造方便、工艺简单、口感好,番薯干干净卫生,工业化生产的投资成本低。
本发明采用以下技术方案来实现:
一种番薯干,其特征在于:所述卤料配方中各组份的质量比为:番薯条 70-80重量份,柠檬粉 2-3重量份,木糖醇 2-3重量份,余下为水。
一种番薯干,其特征在于:所述卤料配方中各组份的质量比为:番薯条 75重量份,柠檬粉 2.5重量份,木糖醇 2.5重量份,余下为水。
一种番薯干的制造方法,其特征在于包括以下步骤:
选料:在番薯原料中选取饱满品质的番薯,经清洗后,去皮;
切条:将去皮后的番薯切成番薯条,每条番薯条的宽度为1cm-1.5cm;
杀菌:将番薯条放入100PPM的二氧化氯溶液中浸泡杀菌,杀菌时间为8-15分钟;
二次清洗:采用无菌水,将杀菌后的番薯条中残留的二氧化氯溶液洗净;
调味:将番薯条、柠檬粉和木糖醇混合后放入密闭容器中自然浸渍,保存时间1-2小时;
速冻:将调味后的番薯条放入-30°以下的冻库中冻结1-2小时;
煮烤:将速冻后的番薯条放入蒸煮锅中进行蒸煮,蒸煮后放入烤锅中进行烘烤,烘烤后形成含水率为15%-25%的番薯干。
还包括真空包装步骤:将番薯干在真空中用包装袋进行真空包装,包装后入库存放。
所述蒸煮温度为120°-150°,烘烤温度为170°-190°。
本发明与现有技术相比,其优点在于:
1、本发明制造方便、工艺简单、口感好,番薯干干净卫生,工业化生产的投资成本低。
2、本发明采用了杀菌步骤,将番薯条放入100PPM的二氧化氯溶液中浸泡杀菌,杀菌时间为8-15分钟;可以去除番薯条中的细菌成分,保证后期制造出的番薯干干净卫生。
3、本发明中加入了柠檬粉和木糖醇,增加了番薯干的口感。
4、本发明中的柠檬能防止心血管动脉硬化并减少血液粘稠度;润肺、酸地消渴、开胃解酒毒、美白、润肤、降低胆固醇。
具体实施方式
实施例1:
一种番薯干,所述卤料配方中各组份的质量比为:番薯条 80重量份,柠檬粉 2重量份,木糖醇3重量份,余下为水。
一种番薯干的制造方法,包括以下步骤:
选料:在番薯原料中选取饱满品质的番薯,经清洗后,去皮;
切条:将去皮后的番薯切成番薯条,每条番薯条的宽度为1cm;
杀菌:将番薯条放入100PPM的二氧化氯溶液中浸泡杀菌,杀菌时间为8分钟;
二次清洗:采用无菌水,将杀菌后的番薯条中残留的二氧化氯溶液洗净;
调味:将番薯条、柠檬粉和木糖醇混合后放入密闭容器中自然浸渍,保存时间1小时;
速冻:将调味后的番薯条放入-30°以下的冻库中冻结1小时;
煮烤:将速冻后的番薯条放入蒸煮锅中进行蒸煮,蒸煮后放入烤锅中进行烘烤,烘烤后形成含水率为15%的番薯干。
还包括真空包装步骤:将番薯干在真空中用包装袋进行真空包装,包装后入库存放。
所述蒸煮温度为120°,烘烤温度为170°。
实施例2:
一种番薯干,所述卤料配方中各组份的质量比为:番薯条 75重量份,柠檬粉 2.5重量份,木糖醇2.5重量份,余下为水。
一种番薯干的制造方法,其特征在于包括以下步骤:
选料:在番薯原料中选取饱满品质的番薯,经清洗后,去皮;
切条:将去皮后的番薯切成番薯条,每条番薯条的宽度为1.2cm;
杀菌:将番薯条放入100PPM的二氧化氯溶液中浸泡杀菌,杀菌时间为10分钟;
二次清洗:采用无菌水,将杀菌后的番薯条中残留的二氧化氯溶液洗净;
调味:将番薯条、柠檬粉和木糖醇混合后放入密闭容器中自然浸渍,保存时间1-2小时;
速冻:将调味后的番薯条放入-30°以下的冻库中冻结1.5小时;
煮烤:将速冻后的番薯条放入蒸煮锅中进行蒸煮,蒸煮后放入烤锅中进行烘烤,烘烤后形成含水率为20%的番薯干。
还包括真空包装步骤:将番薯干在真空中用包装袋进行真空包装,包装后入库存放。
所述蒸煮温度为130°,烘烤温度为180°。
实施例3:
一种番薯干,所述卤料配方中各组份的质量比为:番薯条 70重量份,柠檬粉 3重量份,木糖醇2重量份,余下为水。
一种番薯干的制造方法,其特征在于包括以下步骤:
选料:在番薯原料中选取饱满品质的番薯,经清洗后,去皮;
切条:将去皮后的番薯切成番薯条,每条番薯条的宽度为1.5cm;
杀菌:将番薯条放入100PPM的二氧化氯溶液中浸泡杀菌,杀菌时间为15分钟;
二次清洗:采用无菌水,将杀菌后的番薯条中残留的二氧化氯溶液洗净;
调味:将番薯条、柠檬粉和木糖醇混合后放入密闭容器中自然浸渍,保存时间2小时;
速冻:将调味后的番薯条放入-30°以下的冻库中冻结2小时;
煮烤:将速冻后的番薯条放入蒸煮锅中进行蒸煮,蒸煮后放入烤锅中进行烘烤,烘烤后形成含水率为25%的番薯干。
还包括真空包装步骤:将番薯干在真空中用包装袋进行真空包装,包装后入库存放。
所述蒸煮温度为150°,烘烤温度为190°。
Claims (5)
1.一种番薯干,其特征在于:所述卤料配方中各组份的质量比为:番薯条 70-80重量份,柠檬粉 2-3重量份,木糖醇 2-3重量份,余下为水。
2.根据权利要求1所述的一种番薯干,其特征在于:所述卤料配方中各组份的质量比为:番薯条 75重量份,柠檬粉 2.5重量份,木糖醇 2.5重量份,余下为水。
3.根据权利要求1所述的一种番薯干的制造方法,其特征在于:包括以下步骤:
选料:在番薯原料中选取饱满品质的番薯,经清洗后,去皮;
切条:将去皮后的番薯切成番薯条,每条番薯条的宽度为1cm-1.5cm;
杀菌:将番薯条放入100PPM的二氧化氯溶液中浸泡杀菌,杀菌时间为8-15分钟;
二次清洗:采用无菌水,将杀菌后的番薯条中残留的二氧化氯溶液洗净;
调味:将番薯条、柠檬粉和木糖醇混合后放入密闭容器中自然浸渍,保存时间1-2小时;
速冻:将调味后的番薯条放入-30°以下的冻库中冻结1-2小时;
煮烤:将速冻后的番薯条放入蒸煮锅中进行蒸煮,蒸煮后放入烤锅中进行烘烤,烘烤后形成含水率为15%-25%的番薯干。
4.根据权利要求3所述的一种番薯干的制造方法,其特征在于:所述蒸煮温度为120°-150°,烘烤温度为170°-190°。
5.根据权利要求3或4所述的一种番薯干的制造方法,其特征在于:还包括真空包装步骤:将番薯干在真空中用包装袋进行真空包装,包装后入库存放。
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CN108065174A (zh) * | 2017-12-25 | 2018-05-25 | 湖南宇山玉月农业科技有限公司 | 一种天然红薯干 |
CN108094962A (zh) * | 2017-12-25 | 2018-06-01 | 湖南宇山玉月农业科技有限公司 | 一种烤红薯片 |
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Cited By (2)
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CN108065174A (zh) * | 2017-12-25 | 2018-05-25 | 湖南宇山玉月农业科技有限公司 | 一种天然红薯干 |
CN108094962A (zh) * | 2017-12-25 | 2018-06-01 | 湖南宇山玉月农业科技有限公司 | 一种烤红薯片 |
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