CN108669499A - 一种速冻紫薯的制作方法 - Google Patents
一种速冻紫薯的制作方法 Download PDFInfo
- Publication number
- CN108669499A CN108669499A CN201810428479.7A CN201810428479A CN108669499A CN 108669499 A CN108669499 A CN 108669499A CN 201810428479 A CN201810428479 A CN 201810428479A CN 108669499 A CN108669499 A CN 108669499A
- Authority
- CN
- China
- Prior art keywords
- sweet potato
- purple sweet
- frozen
- quick
- 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.)
- Withdrawn
Links
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 104
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 104
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 238000001816 cooling Methods 0.000 claims description 20
- 230000001954 sterilising effect Effects 0.000 claims description 20
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 10
- 235000010413 sodium alginate Nutrition 0.000 claims description 10
- 229940005550 sodium alginate Drugs 0.000 claims description 10
- 239000000661 sodium alginate Substances 0.000 claims description 10
- 238000007654 immersion Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- RTKIYNMVFMVABJ-UHFFFAOYSA-L thimerosal Chemical compound [Na+].CC[Hg]SC1=CC=CC=C1C([O-])=O RTKIYNMVFMVABJ-UHFFFAOYSA-L 0.000 claims description 7
- 229940033663 thimerosal Drugs 0.000 claims description 7
- 235000004976 Solanum vernei Nutrition 0.000 claims description 6
- 241000352057 Solanum vernei Species 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 5
- 210000002615 epidermis Anatomy 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 230000014759 maintenance of location Effects 0.000 claims description 5
- 244000061456 Solanum tuberosum Species 0.000 claims description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 2
- 230000032683 aging Effects 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 2
- 229920001592 potato starch Polymers 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013575 mashed potatoes Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000013348 organic food Nutrition 0.000 description 1
- 238000012805 post-processing Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Classifications
-
- 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种速冻紫薯的制作方法，与传统加工方法相比，本发明的速冻紫薯卖相好，保证了产品不易变质发霉，安全性高；紫薯淀粉的老化不明显，而且能更好地保持好原有的组织结构，易煮熟，口感较好。
Description
技术领域
本发明涉及一种农产品加工技术，具体地涉及一种速冻紫薯的制作方法。
背景技术
紫薯又叫黑薯，薯肉呈紫色至深紫色。它除了具有普通红薯的营养成分外，还富含硒元素、铁元素和花青素。在日本国家蔬菜癌症研究中心公布的抗癌蔬菜中名列榜首。另外，紫薯还可去皮烘干粉碎后加工成粉，色泽美观，营养丰富，是极好的食品加工原料，可作为各种糕点的主料或配料。同时紫红薯还将成为花青素的主要原料之一。紫薯从茎尖嫩叶到薯块，均具有一定保健功能，是当前无公害、绿色、有机食品中的食品。
目前紫薯的加工产品有很多种类，有紫薯粉、紫薯泥馅、紫薯条、去皮紫薯以及紫薯丁等等。随着生活节奏的加快，人们更喜欢烹煮半加工产品，速冻紫薯将越来越受关注和青睐。传统的紫薯速冻保鲜加工工艺，容易出现因为淀粉的老化而不易煮熟，微生物污染而变质等问题。
发明内容
本发明的目的在于：针对上述存在的问题，本发明提供一种紫薯不易老化、不易变质、组织结构完好、易煮熟的一种速冻紫薯的制作方法。
本发明是通过以下技术方案实现的：
一种速冻紫薯的制作方法，包括以下步骤：
(1)原料的挑选、清洗：选择表皮完好的新鲜紫薯，用毛刷洗净新鲜紫薯表面的杂质，得到洗净的紫薯；
(2)消毒：将洗净的紫薯放入消毒液中浸泡10min～15min杀菌消毒，得到灭菌紫薯；
(3)蒸汽蒸煮：将灭菌紫薯放入隧道蒸煮机上蒸5min～8min，蒸汽温度为90℃～95℃，得到初步处理的紫薯；
(4)冷却：将初步处理的紫薯放入温度为5℃～8℃的条件下进行冷却至17℃，得到冷却的紫薯；
(5)护色处理：将冷却的紫薯放入海藻酸钠的质量百分浓度为3%～5%的海藻酸钠溶液中浸泡25秒，取出沥干，得到待冷冻紫薯；
(6)速冻：将待冷冻紫薯在温度≤-22℃的条件下速冻25min～30min，即得所述速冻紫薯。
优选地，所述步骤 (2)中将洗净的紫薯放入消毒液中浸泡12min杀菌消毒，得到灭菌紫薯。
优选地，所述步骤 (3)中将灭菌紫薯放入隧道蒸煮机上蒸6min，蒸汽温度为92℃，得到初步处理的紫薯。
优选地，所述步骤 (4)中将初步处理的紫薯放入温度为7℃的条件下进行冷却至17℃，得到冷却的紫薯。
优选地，所述步骤 (6)中将冷却的紫薯在温度≤-22℃的条件下速冻28min，即得所述速冻紫薯。
本发明的有益效果是：与传统加工方法相比，本发明的速冻紫薯卖相好，保证了产品不易变质发霉，安全性高；紫薯淀粉的老化不明显，而且能更好地保持好原有的组织结构，易煮熟，口感较好。
具体实施方式
下面结合实施例对本发明进行进一步说明。
实施例1
一种速冻紫薯的制作方法，包括以下步骤：
(1)原料的挑选、清洗：选择表皮完好的新鲜紫薯，用毛刷洗净新鲜紫薯表面的杂质，得到洗净的紫薯；
(2)消毒：将洗净的紫薯放入消毒液中浸泡10min杀菌消毒，得到灭菌紫薯；
(3)蒸汽蒸煮：将灭菌紫薯放入隧道蒸煮机上蒸5min，蒸汽温度为90℃，得到初步处理的紫薯；
(4)冷却：将初步处理的紫薯放入温度为5℃的条件下进行冷却至17℃，得到冷却的紫薯；
(5)护色处理：将冷却的紫薯放入海藻酸钠的质量百分浓度为3%的海藻酸钠溶液中浸泡25秒，取出沥干，得到待冷冻紫薯；
(6)速冻：将冷却的紫薯在温度≤-22℃的条件下速冻25min，即得所述速冻紫薯。
实施例2
一种速冻紫薯的制作方法，包括以下步骤：
(1)原料的挑选、清洗：选择表皮完好的新鲜紫薯，用毛刷洗净新鲜紫薯表面的杂质，得到洗净的紫薯；
(2)消毒：将洗净的紫薯放入消毒液中浸泡15min杀菌消毒，得到灭菌紫薯；
(3)蒸汽蒸煮：将灭菌紫薯放入隧道蒸煮机上蒸8min，蒸汽温度为95℃，得到初步处理的紫薯；
(4)冷却：将初步处理的紫薯放入温度为8℃的条件下进行冷却至17℃，得到冷却的紫薯；
(5)护色处理：将冷却的紫薯放入海藻酸钠的质量百分浓度为5%的海藻酸钠溶液中浸泡25秒，取出沥干，得到待冷冻紫薯；
(6)速冻：将冷却的紫薯在温度≤-22℃的条件下速冻30min，即得所述速冻紫薯。
实施例3
一种速冻紫薯的制作方法，包括以下步骤：
(1)原料的挑选、清洗：选择表皮完好的新鲜紫薯，用毛刷洗净新鲜紫薯表面的杂质，得到洗净的紫薯；
(2)消毒：将洗净的紫薯放入消毒液中浸泡12min杀菌消毒，得到灭菌紫薯；
(3)蒸汽蒸煮：将灭菌紫薯放入隧道蒸煮机上蒸6min，蒸汽温度为92℃，得到初步处理的紫薯；
(4)冷却：将初步处理的紫薯放入温度为7℃的条件下进行冷却至17℃，得到冷却的紫薯；
(5)护色处理：将冷却的紫薯放入海藻酸钠的质量百分浓度为4%的海藻酸钠溶液中浸泡25秒，取出沥干，得到待冷冻紫薯；
(6)速冻：将冷却的紫薯在温度≤-22℃的条件下速冻28min，即得所述速冻紫薯。
虽然，上文中已经用一般性说明及具体实施方案对本发明作了详尽的描述，但在本发明基础上，可以对之作一些修改或改进，这对本领域技术人员而言是显而易见的。因此，在不偏离本发明精神的基础上所做的这些修改或改进，均属于本发明要求保护的范围。
Claims (5)
1.一种速冻紫薯的制作方法，其特征在于，包括以下步骤：
(1)原料的挑选、清洗：选择表皮完好的新鲜紫薯，用毛刷洗净新鲜紫薯表面的杂质，得到洗净的紫薯；
(2)消毒：将洗净的紫薯放入消毒液中浸泡10min～15min杀菌消毒，得到灭菌紫薯；
(3)蒸汽蒸煮：将灭菌紫薯放入隧道蒸煮机上蒸5min～8min，蒸汽温度为90℃～95℃，得到初步处理的紫薯；
(4)冷却：将初步处理的紫薯放入温度为5℃～8℃的条件下进行冷却至17℃，得到冷却的紫薯；
(5)护色处理：将冷却的紫薯放入海藻酸钠的质量百分浓度为3%～5%的海藻酸钠溶液中浸泡25秒，取出沥干，得到待冷冻紫薯；
(6)速冻：将待冷冻紫薯在温度≤-22℃的条件下速冻25min～30min，即得所述速冻紫薯。
2.根据权利要求1所述的速冻紫薯的制作方法，其特征在于，所述步骤 (2)中将洗净的紫薯放入消毒液中浸泡12min杀菌消毒，得到灭菌紫薯。
3.根据权利要求1所述的速冻紫薯的制作方法，其特征在于，所述步骤 (3)中将灭菌紫薯放入隧道蒸煮机上蒸6min，蒸汽温度为92℃，得到初步处理的紫薯。
4.根据权利要求1所述的速冻紫薯的制作方法，其特征在于，所述步骤 (4)中将初步处理的紫薯放入温度为7℃的条件下进行冷却至17℃，得到冷却的紫薯。
5.根据权利要求1所述的速冻紫薯的制作方法，其特征在于，所述步骤 (6)中将冷却的紫薯在温度≤-22℃的条件下速冻28min，即得所述速冻紫薯。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810428479.7A CN108669499A (zh) | 2018-05-07 | 2018-05-07 | 一种速冻紫薯的制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810428479.7A CN108669499A (zh) | 2018-05-07 | 2018-05-07 | 一种速冻紫薯的制作方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108669499A true CN108669499A (zh) | 2018-10-19 |
Family
ID=63801899
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810428479.7A Withdrawn CN108669499A (zh) | 2018-05-07 | 2018-05-07 | 一种速冻紫薯的制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108669499A (zh) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1846531A (zh) * | 2006-05-08 | 2006-10-18 | 山东弛中集团有限公司 | 速冻甘薯泥制备方法 |
| CN102228210A (zh) * | 2011-03-28 | 2011-11-02 | 北京御食园食品股份有限公司 | 紫薯食品及其制备方法 |
| CN102266024A (zh) * | 2011-08-29 | 2011-12-07 | 四川省农业科学院 | 一种方便即食紫薯食品的制备方法 |
| CN102524366A (zh) * | 2012-02-10 | 2012-07-04 | 漳州明德食品有限公司 | 一种速冻芋头的制作方法 |
| CN103876076A (zh) * | 2012-12-21 | 2014-06-25 | 吕艳 | 以紫薯为原料的休闲食品的制作方法 |
| CN107692123A (zh) * | 2017-11-01 | 2018-02-16 | 广西吉朋投资有限公司 | 一种速冻红薯条的加工工艺 |
-
2018
- 2018-05-07 CN CN201810428479.7A patent/CN108669499A/zh not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1846531A (zh) * | 2006-05-08 | 2006-10-18 | 山东弛中集团有限公司 | 速冻甘薯泥制备方法 |
| CN102228210A (zh) * | 2011-03-28 | 2011-11-02 | 北京御食园食品股份有限公司 | 紫薯食品及其制备方法 |
| CN102266024A (zh) * | 2011-08-29 | 2011-12-07 | 四川省农业科学院 | 一种方便即食紫薯食品的制备方法 |
| CN102524366A (zh) * | 2012-02-10 | 2012-07-04 | 漳州明德食品有限公司 | 一种速冻芋头的制作方法 |
| CN103876076A (zh) * | 2012-12-21 | 2014-06-25 | 吕艳 | 以紫薯为原料的休闲食品的制作方法 |
| CN107692123A (zh) * | 2017-11-01 | 2018-02-16 | 广西吉朋投资有限公司 | 一种速冻红薯条的加工工艺 |
Non-Patent Citations (2)
| Title |
|---|
| 石秀梅等: "速冻紫薯丁制备工艺研究", 《食品工业科技》 * |
| 葛文光: "《新版方便食品配方》", 31 January 2002 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101227169B1 (ko) | 알밤 백김치 제조방법 | |
| KR20110124003A (ko) | 마늘 절편 정과의 제조방법 | |
| CN106262144A (zh) | 一种红薯干的加工方法 | |
| KR101852959B1 (ko) | 진공 포장된 장기보관용 통조림 삼계탕 및 그 제조방법 | |
| CN113142441A (zh) | 一种诺丽果汁及其制备方法 | |
| CN107048372A (zh) | 一种速食蔬菜包的加工方法及其产品 | |
| KR101927990B1 (ko) | 서류와 해산물을 이용한 서해장 및 그 제조방법 | |
| CN103478628A (zh) | 一种柚皮加工食品 | |
| CN108669499A (zh) | 一种速冻紫薯的制作方法 | |
| KR102035482B1 (ko) | 홍게의 칠드 게살 제조방법 | |
| CN105053167A (zh) | 一种酸辣茶树菇的制作方法 | |
| CN108902768A (zh) | 一种百味鸡及其生产工艺 | |
| KR100749789B1 (ko) | 굴 스파게티 소스의 제조방법 | |
| CN109548884A (zh) | 一种牛肉炖腐竹的料理包 | |
| CN104146228B (zh) | 一种酱制蒲菜及其加工方法 | |
| JPS5867143A (ja) | 根菜類のチルド食品の製法 | |
| CN111758933A (zh) | 一种甜玉米罐头加工工艺 | |
| US20210059269A1 (en) | Processing method for sweet potato enabling long-term preservation at room temperature and sweet potato processed food prepared therefrom | |
| KR20210075625A (ko) | 질감과 맛이 향상된 고구마 말랭이 제조방법 및 이에 따라 제조된 고구마 말랭이 | |
| KR100823350B1 (ko) | 콩나물 김치의 제조방법 | |
| CN110771831A (zh) | 一种辣椒食品及其制备方法 | |
| Dimassi et al. | Drying dynamics, physicochemical properties and sensory analysis of sweet red pepper paste | |
| KR102141488B1 (ko) | 레토르트 즉석밥의 제조방법 및 이를 이용한 가공식품 | |
| CN109430506A (zh) | 一种无籽皱皮木瓜果脯的制备方法 | |
| KR20110138109A (ko) | 반건조 김치의 제조방법 및 반건조 김치 |
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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181019 |
|
| WW01 | Invention patent application withdrawn after publication |