CN108771161A - A kind of fresh sweet potatoes nature method for saccharifying - Google Patents
A kind of fresh sweet potatoes nature method for saccharifying Download PDFInfo
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- CN108771161A CN108771161A CN201810452496.4A CN201810452496A CN108771161A CN 108771161 A CN108771161 A CN 108771161A CN 201810452496 A CN201810452496 A CN 201810452496A CN 108771161 A CN108771161 A CN 108771161A
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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
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Abstract
A kind of fresh sweet potatoes nature method for saccharifying is related to a kind of saccharification processing method of fresh sweet potatoes.Take following steps：A. fresh sweet potato prepares:The fresh sweet potatoes digged up are transported back directly spare；B. skin scraping：Under the premise of not injuring perithelium, the epidermis of sweet potato is uniformly scraped off into 40-100%；C. dress saccharification frame：By the sweet potato after skin scraping, puts on saccharification frame, at least 5mm is separated by between sweet potato;D. pendulum saccharification frame：The saccharification frame for putting sweet potato is put to the saccharification canopy of the sunshade of taking shelter from rain of at least one direction air energy convection current；E. sweet potato is saccharified：10-35 DEG C of temperature needed for sweet potato saccharification, 10-15 days time make up to saccharification and require to enter lower step process.Tool has an unexpected effect：Season limit is breached, solves the limitation that traditional mode of production method can only produce in autumn；Nature saccharification speed is substantially increased, is shortened to 20-45 days than the prior art；Reduce by 20% or more production cost；It is saccharified high-quality, saccharification is uniformly and thorough, and the product produced is more soft than the product quality of the prior art, and sugariness higher, mouthfeel is more preferably.
Description
Technical field
The present invention relates to a kind of saccharification processing methods of fresh sweet potatoes.
Technical background
Potato food in process, in order to increase sugariness, and does not add other carbohydrates, it is necessary to be carried out to fresh sweet potatoes
Saccharification is handled.Existing saccharification processing method can be divided to two classes, one kind to be nature method for saccharifying, and most traditional method, incite somebody to action
Sweet potato harvesting is deposited into room after returning and is saccharified, and the time, production efficiency was extremely low, and can only carry out in the fall up to 1-2 months；
In order to improve saccharification speed, some is installed with gunnysack, and every ground, placement is saccharified, and saccharification speed increased, but increase unknown
It is aobvious.And the applicant has invented a kind of steaming French fries, block processing method, Publication No. CN1433708A, publication date by research
For：2003.08.06 its main manufacturing procedure is：Raw sweet potato saccharification is divided with the raw sweet potato of string bag packing on a ventilation warehouse structure of an essay
Layer discharge, ventilation warehouse equipped with exhaust fan divulge information, warehouse draft type be axis stream mode, i.e., down the wind, warehouse one end into
Wind, other end outlet air.Warehouse temperature maintains：10 DEG C of >, 15 DEG C of <；Raw sweet potato is put in ventilation Chu Lunzhong at the temperature disclosed above
It sets and nature saccharification can be completed within 4-5 days.Existing deficiency is：First, temperature range is very narrow, only turn of autumn and winter could sugar
Change；Second is that warehouse is divulged information with axial-flow type exhaust fan, energy consumption is big；Third, saccharification result is undesirable, it is impossible to be used in prepare completely flexible
Sweet potato really bar.The saccharification storehouse that later the applicant has developed a kind of method for saccharifying of fresh sweet potatoes and uses, publication number：
CN104905174A, publication date：2015.09.16 disclosed technology is：The method for saccharifying of fresh sweet potatoes, it is characterised in that by with
Lower step carries out：A, sweet potato restocking：Sweet potato layering is placed on ventilative sweet potato frame；B, into saccharification storehouse：The potato of sweet potato will be placed
Frame promotes temperature control saccharification storehouse；C, temperature control is saccharified：The temperature-controlling system for opening temperature control saccharification storehouse, by the sweet potato of above-mentioned steps at most 50
DEG C hot wind under the conditions of, wind at most 30 hours；D, room temperature is saccharified：The temperature-controlling system for closing temperature control saccharification storehouse, temperature control is saccharified
The wind under at least 5 DEG C of natural temperatures of sweet potato afterwards is saccharified 4-7 days；E, saccharification degree is detected, into subsequent step.Though the present invention
So thoroughly solves the problems, such as fresh sweet potatoes rapid saccharification, saccharification quality can meet the requirement of high-quality softness sweet potato stripe preparation, but set
Standby investment is big, and high energy consumption, production cost does not drop.How be saccharified quality should be ensured, and with faster saccharification speed, also
Production cost can be reduced, the applicant solves the problems, such as this finally by testing many times.
Invention content
It is an object of the invention to overcome the deficiencies in the prior art, disclose a kind of saccharification quality height, be saccharified speed, energy
Significantly reduce a kind of fresh sweet potatoes nature method for saccharifying of saccharification cost.
Technical solution of the invention is:A kind of fresh sweet potatoes nature method for saccharifying, be characterized in that take it is as follows
Step：
A. fresh sweet potato prepares:The fresh sweet potatoes digged up are transported back directly spare；Without washing with water, as long as sweet potato surface layer will be stained on
Blocky soil is removed substantially；
B. skin scraping：Under the premise of not injuring perithelium, the epidermis of sweet potato is uniformly scraped off into 40-100%, preferably 50-80%,
60-70%；
Further, the skin scraping is scraped by strip or cyclic annular trace, and the epidermis of 0-15mm wide can be retained between scratch and scratch
The width of band, scratch is 2-15mm, preferably 3-8mm, 4-6mm；
C. dress saccharification frame：The sweet potato after skin scraping is put on saccharification frame；
Further, described to put on saccharification frame, at least 5mm is separated by between sweet potato;
Further, described to put on saccharification frame, it can be put with multilayer, at least be separated by 10cm between layers;
D. pendulum saccharification frame：The saccharification frame for putting sweet potato is put to the saccharification of the sunshade of taking shelter from rain of at least one direction air energy convection current
Canopy；
Further, pendulum saccharification frame, can put the saccharification frame for putting sweet potato to opposite side Wu Qiang or three side Wu Qiang or four
The saccharification canopy of take shelter from rain sunshade of the week without wall；
Further, the pendulum saccharification frame, can put at multiple rows of, and the distance between saccharification frame is at least a personal width；
E. sweet potato is saccharified：10-35 DEG C of temperature needed for the sweet potato saccharification of sweet potato saccharification, preferably 13-28 DEG C, 15-26 DEG C, 16-
23 DEG C, 17-20 DEG C, 10-15 days time made up to saccharification and requires to enter lower step process.
Further, the sweet potato after saccharification is checked, rejects rotten potato, to not continuing to place up to what saccharification required, directly
Requirement is reached, lower step process is entered for the sweet potato being saccharified.
The present invention achieves unexpected effect as a result of above technical scheme, first, season limit is breached,
Other than it cannot be produced when winter temperature is too low, other seasons all can normally produce in the applicant location, solve traditional life
The limitation that production method can only produce in autumn；Second is that substantially increasing nature saccharification speed, shortened to by 1-2 months of the prior art
10-15 days；Three are reduction of energy consumption and production cost, and this method hardly consumes energy, and than being saccharified with saccharification storehouse, at least reduce production
Cost 20%；Fourth, saccharification is high-quality, saccharification is uniformly and thorough, and the product produced is more soft than the product quality of the prior art
Soft, sugariness higher, mouthfeel is more preferably.
Description of the drawings
Fig. 1 is skin scraping schematic diagram of the present invention；
Fig. 2 is the present invention in saccharification canopy setting saccharification frame schematic diagram；
Fig. 3 is present invention saccharification virtual condition figure.
Specific implementation mode
In order to increase the understanding of the present invention, with reference to the accompanying drawings 1-3 with specific embodiments and examples to the present invention
It is further described.
Embodiment：A kind of fresh sweet potatoes nature method for saccharifying, takes following steps：
A. fresh sweet potato prepares:The fresh sweet potatoes digged up are transported back directly spare；Without washing with water, as long as sweet potato surface layer will be stained on
Blocky soil is removed substantially.
B. skin scraping：The epidermis of sweet potato is uniformly scraped off into 40-100%, if epidermis all scrapes off, will appear surface layer sugar
Change excessive velocities, and the phenomenon that sweet potato central part also has little time saccharification, it is half-cooked that the sweet potato that is saccharified out occurs, if waited in sweet potato
Center portion is all saccharified, and because saccharification is excessively gone bad outside sweet potato；If epidermis, which scrapes off amplitude, is less than 40%, sugar can be reduced
Change speed, influences saccharification result；If scraping off amplitude is less than 20%, it will appear the phenomenon that is not saccharified in hot humid season；Such as arnotto
Potato epidermis is scraped uneven, scrapes one piece and does not scrape one piece or side is scraped, and the other side is not scraped, then will appear a part and be saccharified another portion
The phenomenon that dividing and be not saccharified, or not being saccharified all.Therefore preferred embodiment is that the epidermis of sweet potato is uniformly scraped off 50-80%, 60-70%,
The speed that is saccharified is fast, and saccharification is uniform, and saccharification result is good.
Further, the skin scraping is scraped by strip or cyclic annular trace, can retain 0-15mm's wide between scratch and scratch
The width of epidermis band, scratch is 2-15mm, preferably 3-8mm, 4-6mm.It can be scraped with saw blade or bamboo knife, it is natural during scraping
Form strip or cyclic annular trace.The epidermis band for often scraping a streak interval 0-15mm wide scrapes a streak again, until sweet potato surface has been scraped,
The epidermis bandwidth at interval is 0 and scrapes entirely, then will appear surface layer saccharification excessive velocities, and sweet potato central part also has little time saccharification
Phenomenon, it is half-cooked that the sweet potato for being saccharified out occurs, if sweet potato central part is waited all to be saccharified, and excessively occurs because being saccharified outside sweet potato
It is rotten；If the epidermis bandwidth at interval is 15mm or more, saccharification speed can be reduced, influences saccharification result, or in high temperature tide
There is the phenomenon that is not saccharified in rainy season festival-gathering；Therefore, the epidermis bandwidth at interval is 2-15mm, preferably 3-8mm, 4-6mm.Scratch
Width is related with the size of sweet potato, the shape of the edge of a knife, also related with the dynamics scraped, if sweet potato is big, the edge of a knife is scraped at interior arcuation
Great efforts, scratch is just wide, on the contrary then narrow, since skin scraping cannot injure perithelium, so the width of scratch is that 3-8mm is suitable.Such as
Fruit skin scraping injures perithelium, and less serious case influences saccharification quality, the rotten potato of severe one.In practical operation, strip and cyclic annular scratch, epidermis band
It is not regular, some length, what is had is short, and one had is wide one narrow.
C. dress saccharification frame：The sweet potato after skin scraping is put on saccharification frame.
Further, described to put on saccharification frame, at least 5mm is separated by between sweet potato;Probability less than the rotten potatos of 5mm increases
Add, if not being spaced or being overlapped between sweet potato, the ratio of rotten potato is 1-2%, and the ratio for being spaced more big rotten potato is smaller, but is saccharified
The load potato amount of frame is fewer, and being divided into 10-50mm between general is advisable.
Further, described to put on saccharification frame, it can be put with multilayer, at least be separated by 10cm between layers;It is separated by
Less than 10cm, ventilation is influenced, rotten potato probability increases, and is separated by the too high load potato amount for influencing saccharification frame, general 15-20cm.
D. pendulum saccharification frame：The saccharification frame for putting sweet potato is put to the sunshade of taking shelter from rain of at least one direction air energy convection current
Be saccharified canopy.
Further, pendulum saccharification frame, can put the saccharification frame for putting sweet potato to opposite side Wu Qiang or three side Wu Qiang,
Or the saccharification canopy of take shelter from rain sunshade of the surrounding without wall.
Further, the pendulum is saccharified frame, can according to place situation at single or put at multiple rows of, between the frame that is saccharified away from
From an at least personal width, general 40-50cm or so.
E. sweet potato is saccharified：The lowest temperature of sweet potato saccharification is not less than 10 DEG C, and highest steam temperature is not higher than 35 DEG C, preferably 13-
28 DEG C, 15-26 DEG C, 16-23 DEG C, 17-20 DEG C, 10-15 days time.
F. quality inspection：Sweet potato after saccharification is checked, rotten potato is rejected, to not continuing to place up to what saccharification required, until
Reach requirement, lower step process is entered for the sweet potato being saccharified.
Embodiment 1：Such as Fig. 1-3, a kind of fresh sweet potatoes nature method for saccharifying takes following steps：
A. fresh sweet potato prepares:The fresh sweet potatoes 3 that will be digged up remove the blocky soil for being stained on sweet potato surface layer substantially, transport back directly standby
With
B. skin scraping：Scratch 4 presses strip, and the width of the epidermis band 5 of 15mm wide between scratch and scratch, scratch 4 is 6mm, with saw
Piece is scraped, and the epidermis of sweet potato 3 is uniformly scraped off 40%；
C. dress saccharification frame：By the sweet potato 3 after skin scraping, put on saccharification frame 2, standoff distance S3 is 5mm between sweet potato 3, with 6
Layer is put, and standoff distance S2 is 10cm between layers;
D. pendulum saccharification frame：The saccharification frame 2 for putting sweet potato is put to opposite side at single without wall, a direction air energy convection current
Sunshade of taking shelter from rain saccharification canopy 1；
E. sweet potato is saccharified：10-15 DEG C of the temperature of sweet potato saccharification, 10 days time；
F. quality inspection：Sweet potato after saccharification is checked, rotten potato rate 0.3%, be saccharified compliance rate 85%, for the sweet potato being saccharified
Into lower step process.
Embodiment 2：A kind of fresh sweet potatoes nature method for saccharifying, takes following steps：
B. fresh sweet potato prepares:The fresh sweet potatoes 3 that will be digged up remove the blocky soil for being stained on sweet potato surface layer substantially, transport back directly standby
With；
B. skin scraping：It is scraped by cyclic annular trace（It does not draw）, the width of the epidermis band of 0-1mm wide between scratch and scratch, scratch is 15mm,
It is scraped with width 15mm wood chips, the epidermis of sweet potato is uniformly scraped off into 90-100%；
C. dress saccharification frame：By the sweet potato after skin scraping, puts on saccharification frame, 10mm is separated by between sweet potato, is put with 3 layers, layer
It is separated by 20cm between layer;
D. pendulum saccharification frame：The double saccharification canopy for putting take shelter from rain sunshade of three side of phase without wall is put up into the saccharification for putting sweet potato；
E. sweet potato is saccharified：30-35 DEG C of the temperature of sweet potato saccharification, 12 days time；
F. quality inspection：Sweet potato after saccharification is checked, rotten potato rate 0.5%, be saccharified compliance rate 75%, and sugar cannot be continued by not being saccharified
Change, makees waste disposal.
Embodiment 3：Such as Fig. 1-3, a kind of fresh sweet potatoes nature method for saccharifying takes following steps：
A. fresh sweet potato prepares:By the fresh sweet potatoes digged up transport back directly it is spare, as long as the blocky soil for being stained on 3 surface layer of sweet potato is basic
Removing；
B. skin scraping：
It is scraped by streak 4 with bamboo knife, the epidermis band 5 of 4-5mm wide is retained between scratch and scratch, the width of scratch is 7-9mm, is scraped
Dynamics it is moderate, do not injure perithelium be it is suitable, the epidermis of sweet potato is uniformly scraped off into about 60-70%；
C. dress saccharification frame：By the sweet potato 3 after skin scraping, put on saccharification frame 2 by 4 layers, standoff distance s3 is between sweet potato 3
30-50mm, standoff distance s2 is 20cm between layers；
D. pendulum saccharification frame：The saccharification canopy 1 that 3 rows put take shelter from rain sunshade of the surrounding without wall is put up into the saccharification for putting sweet potato, is saccharified
The distance between frame 2 s1 is at least a personal width, about 40-50cm, convenient for checking saccharification situation；
E. sweet potato is saccharified：17-20 DEG C of the temperature of sweet potato saccharification, 10-11 days time；
F. quality inspection：Sweet potato after saccharification is checked, saccharification speed is fast, and saccharification is uniform, and saccharification result is good, rotten potato rate 0.1%,
Be saccharified compliance rate 95%.
The above, only of the invention illustrates embodiment, not to the present invention in any form with substantial limitation,
It should be pointed out that for those skilled in the art, under the premise of not departing from the method for the present invention, that makes several changes
Protection scope of the present invention is also should be regarded as into supplement.All those skilled in the art, do not depart from spirit of that invention and
In the case of range, using the equivalent variations of a little change, modification and differentiation that disclosed above technology contents are made, it is
The equivalent embodiment of the present invention；Meanwhile any equivalent variations that all substantial technologicals according to the present invention do above-described embodiment
Change, modification and differentiation, still fall within protection scope of the present invention.
Claims (10)
1. a kind of fresh sweet potatoes nature method for saccharifying, it is characterised in that take following steps：
A. fresh sweet potato prepares:The fresh sweet potatoes digged up are transported back directly spare；
B. skin scraping：Under the premise of not injuring perithelium, the epidermis of sweet potato is uniformly scraped off into 40-100%；
C. dress saccharification frame：By the sweet potato after skin scraping, puts on saccharification frame, at least 5mm is separated by between sweet potato;
D. pendulum saccharification frame：The saccharification frame for putting sweet potato is put to the saccharification of the sunshade of taking shelter from rain of at least one direction air energy convection current
Canopy；
E. sweet potato is saccharified：10-35 DEG C of temperature needed for sweet potato saccharification, 10-15 days time make up to saccharification and require to enter lower step
Process.
2. a kind of fresh sweet potatoes nature method for saccharifying according to claim 1, it is characterised in that：It is described scarlet by what is digged up
Potato is transported back directly spare, is after transporting fresh sweet potatoes back without washing with water, as long as the blocky soil for being stained on sweet potato surface layer is basic
Removing.
3. a kind of fresh sweet potatoes nature method for saccharifying according to claim 1, it is characterised in that：The skin scraping：Being will be red
The epidermis of potato uniformly scrapes off 50-80%, preferably 60-70%.
4. a kind of fresh sweet potatoes nature method for saccharifying according to claim 1 or 3, it is characterised in that：The skin scraping presses item
Shape or cyclic annular trace are scraped, and 0-15mm is retained between scratch and scratch, is preferably followed successively by 2-15mm, the epidermis band of 3-8mm, 4-6mm wide.
5. a kind of fresh sweet potatoes nature method for saccharifying according to claim 4, it is characterised in that：The width of the scratch is 2-
15mm, preferably 3-8mm, 4-6mm.
6. a kind of fresh sweet potatoes nature method for saccharifying according to claim 1, it is characterised in that：The sweet potato puts saccharification
It on frame, is put for multilayer, is at least separated by 10cm between layers.
7. a kind of fresh sweet potatoes nature method for saccharifying according to claim 1, it is characterised in that：The pendulum is saccharified frame, be by
The saccharification frame for putting sweet potato puts the saccharification canopy to the sunshade of taking shelter from rain of opposite side Wu Qiang or three side Wu Qiang or surrounding without wall.
8. a kind of fresh sweet potatoes nature method for saccharifying according to claim 1 or claim 7, it is characterised in that：The pendulum saccharification frame,
It is put at multiple rows of, the distance between saccharification frame is at least a personal width.
9. a kind of fresh sweet potatoes nature method for saccharifying according to claim 1, it is characterised in that：The temperature of the sweet potato saccharification
It is 13-28 DEG C.
10. a kind of fresh sweet potatoes nature method for saccharifying according to claim 1, it is characterised in that：The gas of the sweet potato saccharification
Temperature is 15-26 DEG C, preferably 16-23 DEG C, 17-20 DEG C.
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| CN201810452496.4A CN108771161A (en) | 2018-05-13 | 2018-05-13 | A kind of fresh sweet potatoes nature method for saccharifying |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115191478A (en) * | 2022-08-18 | 2022-10-18 | 华中农业大学 | Method for quickly sweetening potatoes in short time |
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| CN1559281A (en) * | 2004-02-25 | 2005-01-05 | 北京南辰天虹农艺有限公司 | Method for provessing preserved sweet potato |
| CN102028168A (en) * | 2010-11-24 | 2011-04-27 | 浙江工业大学 | Method for processing instant dried sweet potato |
| CN104905174A (en) * | 2015-05-13 | 2015-09-16 | 安化县薯果果食品厂 | Fresh sweet potato saccharification method and saccharification warehouse |
| CN204682437U (en) * | 2015-05-13 | 2015-10-07 | 安化县薯果果食品厂 | The temperature control sacchariferous equipment of fresh sweet potatoes |
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2018
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1433708A (en) * | 2003-03-03 | 2003-08-06 | 宁宏图 | Method for preparing steamed potato strip and block |
| CN1559281A (en) * | 2004-02-25 | 2005-01-05 | 北京南辰天虹农艺有限公司 | Method for provessing preserved sweet potato |
| CN102028168A (en) * | 2010-11-24 | 2011-04-27 | 浙江工业大学 | Method for processing instant dried sweet potato |
| CN104905174A (en) * | 2015-05-13 | 2015-09-16 | 安化县薯果果食品厂 | Fresh sweet potato saccharification method and saccharification warehouse |
| CN204682437U (en) * | 2015-05-13 | 2015-10-07 | 安化县薯果果食品厂 | The temperature control sacchariferous equipment of fresh sweet potatoes |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115191478A (en) * | 2022-08-18 | 2022-10-18 | 华中农业大学 | Method for quickly sweetening potatoes in short time |
| CN115191478B (en) * | 2022-08-18 | 2023-09-01 | 华中农业大学 | Method for enabling potato to be sweet rapidly in short term |
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Application publication date: 20181109 |