CN108477550A - A kind of preparation process of nutty flavor dried sweet potato - Google Patents
A kind of preparation process of nutty flavor dried sweet potato Download PDFInfo
- Publication number
- CN108477550A CN108477550A CN201810352369.7A CN201810352369A CN108477550A CN 108477550 A CN108477550 A CN 108477550A CN 201810352369 A CN201810352369 A CN 201810352369A CN 108477550 A CN108477550 A CN 108477550A
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- CN
- China
- Prior art keywords
- sweet potato
- nut
- preparation process
- dried sweet
- nutty flavor
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- 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.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
Abstract
The invention discloses a kind of preparation processes of nut dried sweet potato, it is related to agriculture by-product realm, including cleaning, crushing sweet potato block, nut is divided into two parts crushing, is partly mixed with sweet potato and carries out boiling mashing, be then uniformly mixed with remainder nut, it is added in molding machine after carrying out extrusion forming, it is placed in micro-wave oven and dehydrates, finally use vacuum freezing drying device drying sublimation, be vacuum-packed to obtain the final product.Dried sweet potato mouthfeel of the present invention is excellent, rich in nutrition content, is beneficial to health, while dried sweet potato moisture is strictly controlled in preparation process, and vacuum stores, and prevents dried sweet potato bacteria breed, rots, destroys mouthfeel.
Description
Technical field
The present invention relates to agriculture by-product realms, and in particular to a kind of preparation process of nutty flavor dried sweet potato.
Background technology
Sweet potato is called sweet potato, pachyrhizus, and sweet potato sprouts sweet potato, contains abundant sugar, cellulose and multivitamin, wherein b-
Carrotene, vitamin e and vitamin c are especially more, and especially sweet potato contains abundant lysine, and rice, flour exactly lack and relies
Propylhomoserin, and the lysine contained is more much higher than rice fine flour.Containing abundant carrotene can promote epithelial cell normally at
It is ripe, inhibit chrotoplast abnormal differentiation, eliminate the oxygen radical for having carcinogenesis, prevents carcinogenic substance and the protein knot in nucleus
It closes, promotes the enhancing of body immunity.In addition sweet potato can not only prevent presenility, prevention of arterial hardening, moreover it is possible to effectively prevent
Tumour etc..
Dried sweet potato is the primary articles of sweet potato, keeps natural color and luster and quality, red, fragrant taste sweet tea thoroughly in color Huang
U.S., the soft Chewy of quality, and also have very high glucose and vitamin A, B content.Remain natural colored and quality, color
Thoroughly red in Huang, fragrant taste is sweet, the soft Chewy of quality, has abundant glucose and vitamin A, B, C, D and micro member
Plain copper, phosphorus, iron etc. belong to physiological alkalinity food, can be played regulatory role to the physiological phenomenon of rice, face, meat.Its tonifying Qi and blood, benefit
Liver and spleen removes ecchymosis, easypro channels and collaterals, there is Constipation and protective effect on cancer risk.Be improve health, the most complete food of the nutrition of relieving fatigue.
But the sweet potato dry raw material and taste of existing market are all relatively simple, and mostly sweet potato directly cooks peeling, then suppress,
It toasts.
Invention content
For problems of the prior art, the present invention provides a kind of preparation processes of nutty flavor dried sweet potato, originally
Invention dried sweet potato mouthfeel is excellent, rich in nutrition content, is beneficial to health, while sweet potato solid carbon dioxide is strictly controlled in preparation process
Divide content, and vacuum stores, prevents dried sweet potato bacteria breed, rots, destroy mouthfeel.
In order to achieve the above object, the present invention is achieved through the following technical solutions：
A kind of preparation process of nutty flavor dried sweet potato, includes the following steps：
(1) fresh, superior in quality sweet potato is selected, is cleaned up, silt is removed, is carried out in removal crust input pulverizer
It crushes, it is 5-20 mesh to be crushed to particle size, obtains sweet potato block, sweet potato block is placed in ascorbic acid solution and is impregnated；
(2) nut granule is divided into two parts, puts into pulverizer crush respectively, it is 10-50 mesh to obtain grain diameter
Nut bits and grain diameter be 100-300 mesh nut powder；
(3) it by the nut powder in step (1) treated sweet potato and step (2), is uniformly mixed, is put into steamer
After cooked, put into pulverizer and be ground into slurry；
(4) by step (3) slurry and step (2) made from nut bits and micro food antioxidant stir
It is uniformly mixed, pours into and carry out extrusion forming in molding machine, be put into drying and dehydrating in micro-wave oven, control is in moisture in 40-
50%；
(5) product by step (4) after dry, is put into polarity drying sublimation in the charging tray of vacuum freezing drying device, makes
Moisture control is obtained in 7-8%, is then vacuum-packed up to nutty flavor dried sweet potato.
Preferably, it is 0.01-0.02% ascorbic acid solutions that ascorbic acid solution, which is mass fraction, in the step (1).
Preferably, the mass ratio of the sweet potato and nut granule is 100:5-7.
Preferably, the mass ratio of nut bits and nut powder is 2-4 in the step (2):5
Preferably, the nut is that one or more of peanut, walnut, almond, Chinese chestnut and sunflower seeds combine.
Preferably, antioxidant and the mass ratio of sweet potato are 0.08-0.15 in the step (4):100.
Preferably, the antioxidant in the step (4) is D-araboascorbic acid, phytic acid, tea polyphenols, vitamin
One or more of E and propylgallate are combined.
Preferably, step (4) microwave temperature is 60-70 degrees Celsius.
Preferably, the vacuum degree of the vacuum freeze drying in the step (5) is 0.2-0.4KPa, and condenser temperature is -20
To -30 degrees Celsius, heating temperature is 40-45 degrees Celsius, time 3-5 hour.
The present invention has following advantageous effect：
(1) dried sweet potato mouthfeel of the present invention is excellent, rich in nutrition content, is beneficial to health, while tight in preparation process
Lattice control dried sweet potato moisture, and vacuum stores, and prevent dried sweet potato bacteria breed, rot, destroy mouthfeel.
(2) contain abundant nutriment in nut, wherein protein, grease, minerals, vitamin content is higher, right
Growth in humans, which develops, builds up health, prevents disease fabulous effect, while taste faint scent, has good mouthfeel, is added to
In sweet potato, the taste of dried sweet potato can be enriched and enhance the trophism of dried sweet potato.
(3) nut granule part is ground into powder in preparation process of the present invention, is merged with sweet potato, it is ensured that the faint scent of nut
It incorporates in dried sweet potato, partly eats side with the friability mouthfeel of nut, unique flavor in dried sweet potato, is possessed for nut granule package
Just.
(4) sweet potato block is placed in ascorbic acid solution in present invention process and is impregnated, prevent fresh sweet potato block table
Face is by the dioxygen oxidation blackening in air.
Specific implementation mode
The specific implementation mode of the present invention is further described with reference to embodiment, following embodiment is only used for more
Technical scheme of the present invention is clearly demonstrated, and not intended to limit the protection scope of the present invention.
Embodiment 1
A kind of preparation process of nutty flavor dried sweet potato, includes the following steps：
(1) fresh, superior in quality sweet potato is selected, is cleaned up, silt is removed, is carried out in removal crust input pulverizer
It crushes, it is 5 mesh to be crushed to particle size, obtains sweet potato block, sweet potato block is placed in ascorbic acid solution and is impregnated；
(2) nut granule is divided into two parts, puts into pulverizer crush respectively, obtain the heavily fortified point that grain diameter is 10 mesh
Fruit particle and the nut powder that grain diameter is 100 mesh；
(3) it by the nut powder in step (1) treated sweet potato and step (2), is uniformly mixed, is put into steamer
After cooked, put into pulverizer and be ground into slurry；
(4) by step (3) slurry and step (2) made from nut bits and micro food antioxidant stir
It is uniformly mixed, pours into and carry out extrusion forming in molding machine, be put into drying and dehydrating in micro-wave oven, control is in moisture 40%；
(5) product by step (4) after dry, is put into polarity drying sublimation in the charging tray of vacuum freezing drying device, makes
Moisture control is obtained 7%, is then vacuum-packed up to nutty flavor dried sweet potato.
It is 0.01% ascorbic acid solution that ascorbic acid solution, which is mass fraction, in step (1).
The mass ratio of sweet potato and nut granule is 100:5.
The mass ratio of nut bits and nut powder is 2 in step (2):5
Nut is walnut.
Antioxidant and the mass ratio of sweet potato are 0.08 in step (4):100.
Antioxidant in step (4) is phytic acid.
Step (4) microwave temperature is 60 degrees Celsius.
The vacuum degree of vacuum freeze drying in step (5) is 0.2KPa, and condenser temperature is -20 degrees Celsius, heating temperature
It is 40 degrees Celsius, 3 hours time.
Embodiment 2
A kind of preparation process of nutty flavor dried sweet potato, includes the following steps：
(1) fresh, superior in quality sweet potato is selected, is cleaned up, silt is removed, is carried out in removal crust input pulverizer
It crushes, it is 20 mesh to be crushed to particle size, obtains sweet potato block, sweet potato block is placed in ascorbic acid solution and is impregnated；
(2) nut granule is divided into two parts, puts into pulverizer crush respectively, obtain the heavily fortified point that grain diameter is 50 mesh
Fruit particle and the nut powder that grain diameter is 300 mesh；
(3) it by the nut powder in step (1) treated sweet potato and step (2), is uniformly mixed, is put into steamer
After cooked, put into pulverizer and be ground into slurry；
(4) by step (3) slurry and step (2) made from nut bits and micro food antioxidant stir
It is uniformly mixed, pours into and carry out extrusion forming in molding machine, be put into drying and dehydrating in micro-wave oven, control is in moisture 50%；
(5) product by step (4) after dry, is put into polarity drying sublimation in the charging tray of vacuum freezing drying device, makes
Moisture control is obtained 8%, is then vacuum-packed up to nutty flavor dried sweet potato.
It is 0.02% ascorbic acid solution that ascorbic acid solution, which is mass fraction, in step (1).
The mass ratio of sweet potato and nut granule is 100:7.
The mass ratio of nut bits and nut powder is 4 in step (2):5
Nut is peanut, walnut, almond according to mass ratio 1:2:1 mixing composition.
Antioxidant and the mass ratio of sweet potato are 0.15 in step (4):100.
Antioxidant tea polyphenols in step (4).
Step (4) microwave temperature is 70 degrees Celsius.
The vacuum degree of vacuum freeze drying in step (5) is 0.4KPa, and condenser temperature is -30 degrees Celsius, heating temperature
It is 45 degrees Celsius, 5 hours time.
Embodiment 3
A kind of preparation process of nutty flavor dried sweet potato, includes the following steps：
(1) fresh, superior in quality sweet potato is selected, is cleaned up, silt is removed, is carried out in removal crust input pulverizer
It crushes, it is 15 mesh to be crushed to particle size, obtains sweet potato block, sweet potato block is placed in ascorbic acid solution and is impregnated；
(2) nut granule is divided into two parts, puts into pulverizer crush respectively, obtain the heavily fortified point that grain diameter is 30 mesh
Fruit particle and the nut powder that grain diameter is 200 mesh；
(3) it by the nut powder in step (1) treated sweet potato and step (2), is uniformly mixed, is put into steamer
After cooked, put into pulverizer and be ground into slurry；
(4) by step (3) slurry and step (2) made from nut bits and micro food antioxidant stir
It is uniformly mixed, pours into and carry out extrusion forming in molding machine, be put into drying and dehydrating in micro-wave oven, control is in moisture 45%；
(5) product by step (4) after dry, is put into polarity drying sublimation in the charging tray of vacuum freezing drying device, makes
Moisture control is obtained 7.5%, is then vacuum-packed up to nutty flavor dried sweet potato.
It is 0.018% ascorbic acid solution that ascorbic acid solution, which is mass fraction, in step (1).
The mass ratio of sweet potato and nut granule is 100:6.
The mass ratio of nut bits and nut powder is 2-4 in step (2):5
Nut is Chinese chestnut and sunflower seeds according to mass ratio 2:1 mixing composition.
Antioxidant and the mass ratio of sweet potato are 0.012 in step (4):100.
Antioxidant in step (4) is vitamin E and propylgallate according to mass ratio 1:1 mixing composition.
Step (4) microwave temperature is 65 degrees Celsius.
The vacuum degree of vacuum freeze drying in step (5) is 0.3KPa, and condenser temperature is -25 degrees Celsius, heating temperature
It is 42 degrees Celsius, 4 hours time.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, although with reference to aforementioned reality
Applying example, invention is explained in detail, for those skilled in the art, still can be to aforementioned each implementation
Technical solution recorded in example is modified or equivalent replacement of some of the technical features.All essences in the present invention
With within principle, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention god.
Claims (9)
1. a kind of preparation process of nutty flavor dried sweet potato, which is characterized in that include the following steps：
(1) fresh, superior in quality sweet potato is selected, is cleaned up, silt is removed, powder is carried out in removal crust input pulverizer
Broken, it is 5-20 mesh to be crushed to particle size, obtains sweet potato block, sweet potato block is placed in ascorbic acid solution and is impregnated；
(2) nut granule is divided into two parts, puts into pulverizer crush respectively, obtain the heavily fortified point that grain diameter is 10-50 mesh
Fruit particle and the nut powder that grain diameter is 100-300 mesh；
(3) it by the nut powder in step (1) treated sweet potato and step (2), is uniformly mixed, is put into steamer and is cooked
Afterwards, it puts into pulverizer and is ground into slurry；
(4) by step (3) slurry and step (2) made from nut bits and micro food antioxidant be stirred
Uniformly, it pours into and carries out extrusion forming in molding machine, be put into drying and dehydrating in micro-wave oven, control is in moisture in 40-50%；
(5) product by step (4) after dry, is put into polarity drying sublimation in the charging tray of vacuum freezing drying device so that water
Divide content control in 7-8%, is then vacuum-packed up to nutty flavor dried sweet potato.
2. the preparation process of nutty flavor dried sweet potato according to claim 1, which is characterized in that step (1) moderate resistance
Bad hematic acid solution is that mass fraction is 0.01-0.02% ascorbic acid solutions.
3. the preparation process of nutty flavor dried sweet potato according to claim 1, which is characterized in that the sweet potato and nut
The mass ratio of grain is 100:5-7.
4. the preparation process of nutty flavor dried sweet potato according to claim 1, which is characterized in that step (2) backbone
The mass ratio of fruit particle and nut powder is 2-4:5.
5. the preparation process of nutty flavor dried sweet potato according to claim 1, which is characterized in that the nut be peanut,
One or more of walnut, almond, Chinese chestnut and sunflower seeds combine.
6. the preparation process of nutty flavor dried sweet potato according to claim 1, which is characterized in that step (4) moderate resistance
Oxidant and the mass ratio of sweet potato are 0.08-0.15:100.
7. the preparation process of nutty flavor dried sweet potato according to claim 6, which is characterized in that in the step (4)
Antioxidant is one or more of D-araboascorbic acid, phytic acid, tea polyphenols, vitamin E and propylgallate
In conjunction with.
8. the preparation process of nutty flavor dried sweet potato according to claim 1, which is characterized in that step (4) microwave
Temperature is 60-70 degrees Celsius.
9. the preparation process of nutty flavor dried sweet potato according to claim 1, which is characterized in that in the step (5)
The vacuum degree of vacuum freeze drying is 0.2-0.4KPa, and condenser temperature is -20 to -30 degrees Celsius, and heating temperature is that 40-45 is Celsius
Degree, time 3-5 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810352369.7A CN108477550A (en) | 2018-04-19 | 2018-04-19 | A kind of preparation process of nutty flavor dried sweet potato |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810352369.7A CN108477550A (en) | 2018-04-19 | 2018-04-19 | A kind of preparation process of nutty flavor dried sweet potato |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108477550A true CN108477550A (en) | 2018-09-04 |
Family
ID=63312525
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810352369.7A Withdrawn CN108477550A (en) | 2018-04-19 | 2018-04-19 | A kind of preparation process of nutty flavor dried sweet potato |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108477550A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109965241A (en) * | 2019-04-22 | 2019-07-05 | 江西康嘉冻干食品有限公司 | A kind of freeze-drying sweet potato shortcake and preparation method thereof |
| CN113397042A (en) * | 2021-07-04 | 2021-09-17 | 福建技术师范学院 | Original-taste dried sweet potato for pets and preparation method of high-calcium dried sweet potato for pets |
-
2018
- 2018-04-19 CN CN201810352369.7A patent/CN108477550A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109965241A (en) * | 2019-04-22 | 2019-07-05 | 江西康嘉冻干食品有限公司 | A kind of freeze-drying sweet potato shortcake and preparation method thereof |
| CN113397042A (en) * | 2021-07-04 | 2021-09-17 | 福建技术师范学院 | Original-taste dried sweet potato for pets and preparation method of high-calcium dried sweet potato for pets |
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Application publication date: 20180904 |
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