CN109452594A - Microwave bulking sweet potato chip processing technology - Google Patents
Microwave bulking sweet potato chip processing technology Download PDFInfo
- Publication number
- CN109452594A CN109452594A CN201811465441.3A CN201811465441A CN109452594A CN 109452594 A CN109452594 A CN 109452594A CN 201811465441 A CN201811465441 A CN 201811465441A CN 109452594 A CN109452594 A CN 109452594A
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- China
- Prior art keywords
- sweet potato
- microwave bulking
- microwave
- processing technology
- chip processing
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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.)
- Pending
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 98
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 98
- 238000012545 processing Methods 0.000 title claims abstract description 25
- 238000005516 engineering process Methods 0.000 title claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 206010033546 Pallor Diseases 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000002791 soaking Methods 0.000 claims description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 11
- 239000007864 aqueous solution Substances 0.000 claims description 10
- 235000002639 sodium chloride Nutrition 0.000 claims description 10
- 239000011780 sodium chloride Substances 0.000 claims description 10
- 239000000835 fiber Substances 0.000 claims description 5
- 238000007602 hot air drying Methods 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- NUFNQYOELLVIPL-UHFFFAOYSA-N acifluorfen Chemical compound C1=C([N+]([O-])=O)C(C(=O)O)=CC(OC=2C(=CC(=CC=2)C(F)(F)F)Cl)=C1 NUFNQYOELLVIPL-UHFFFAOYSA-N 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 3
- 238000011010 flushing procedure Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 239000000654 additive Substances 0.000 abstract description 5
- 230000000996 additive effect Effects 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 5
- 238000000034 method Methods 0.000 description 9
- 235000013606 potato chips Nutrition 0.000 description 5
- 239000000243 solution Substances 0.000 description 4
- 235000010675 chips/crisps Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 230000001007 puffing effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000010802 sludge Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000010301 surface-oxidation reaction Methods 0.000 description 1
- 230000008961 swelling Effects 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
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
-
- 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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of microwave bulking sweet potato chip processing technologys, comprising: selection, cleaning, peeling, a color protection, slice, secondary color protection, blanching, cooling, surface moisture drains, the processing of a hot-air seasoning, microwave bulking, secondary hot-air is dried and packaging.The microwave bulking sweet potato chip processing technology of the present invention using the above structure, sweet potato is sliced by microwave treatment extruding, it can be in the case where not adding any ingredient and additive, greatly improve raw material puffed rate and finished product brittleness, the fat content and heat for reducing sweet potato simultaneously, substantially increase the audient's range and mouthfeel of sweet potato chip.
Description
Technical field
The present invention relates to clips processing technology field more particularly to a kind of microwave bulking sweet potato chip processing technologys.
Background technique
Potato chips are because its tasty and refreshing mouthfeel is liked by young man, but existing clips processing method is mainly with sweet
The full powder of potato or Rhizoma Dioscoreae esculentae mud are raw material, add moulding again after other ingredients and swelling agent, utilize frying, extruding, differential pressure, hot wind etc.
Puffing technique is process, and what minority used sweet potato slice is also to use frying technological process, and joined food in process
Product additive, this processing method not only complex process, but also the fat content height of crisp chip, heat height, so that producer loses
Some potential customers.
Summary of the invention
The object of the present invention is to provide a kind of microwave bulking sweet potato chip processing technologys, are sliced by microwave treatment extruding
Sweet potato can greatly improve raw material puffed rate and finished product brittleness, simultaneously in the case where not adding any ingredient and additive
The fat content and heat for reducing sweet potato substantially increase the audient's range and mouthfeel of sweet potato chip.
To achieve the above object, the present invention provides a kind of microwave bulking sweet potato chip processing technologys, comprising: selection, clear
It washes, remove the peel, a color protection, slice, secondary color protection, blanching, cooling, surface moisture drain, hot-air seasoning, a microwave bulking
Processing, secondary hot-air drying and packaging；
Specific steps include:
S1, selection: sweet potato raw material selection meat is fine and close, fiber is subtle, yellowish pink uniform sweet potato variety；
S2, cleaning: the attachment on clear water flushing sweet potato surface；
S3, peeling: the epidermal tissue of sweet potato is removed；
S4, a color protection: sweet potato is completely soaked into common salt aqueous solution, and soaking time is not less than 5min；
S5, slice: sweet potato is cut into sweet potato, sweet potato is with a thickness of 2 ㎜ -3 ㎜；
S6, secondary color protection: sweet potato is completely soaked into common salt aqueous solution, and soaking time is not less than 5min；
S7, blanching: sweet potato is completely soaked into hot water, and the temperature of hot water is 95 DEG C -100 DEG C, and soaking time is
2min-2.5min；
S8, cooling: sweet potato is completely soaked into cold water, and the temperature of cold water is 5 DEG C -20 DEG C, and soaking time is
3min-5min；
S9, surface moisture drain: naturally dry sweet potato surface moisture, flash-off time 1h-1.5h；
S10, a hot-air seasoning: it is in 15%~18% that sweet potato, which is dried to moisture content, through air flow dryer
Wet outer dry state, and the temperature of air flow dryer is 60 DEG C -70 DEG C；
S11, microwave bulking processing: microwave intensity is used to handle 50s to sweet potato for the microwave of 2.3W/g；
S12, secondary hot-air drying: the moisture content of sweet potato is dried to 7% hereinafter, and hot wind through air flow dryer
The temperature of dryer is 70 DEG C -80 DEG C；
S13, packaging: sweet potato is packed into sealed packing cases.
Preferably, vibration sweet potato quickening also can be used in step S9 to dry, flash-off time is 30min-50 min.
Preferably, brine concentration is 1% in the common salt aqueous solution in step S4 and step S6.
Preferably, step S3 is using cutter, bark blazer or skinning machine peeling.
Preferably, step S4 uses cutter or microtome.
Preferably, the time between the time between step S3 and step S4 and step S5 and step S6 is no more than
2min。
Preferably, the time between step S12 and step S13 is no more than 5min.
Therefore, the microwave bulking sweet potato chip processing technology of the present invention using the above structure, is cut by microwave treatment extruding
Piece sweet potato can greatly improve raw material puffed rate and finished product brittleness, together in the case where not adding any ingredient and additive
When reduce the fat content and heat of sweet potato, substantially increase the audient's range and mouthfeel of sweet potato chip.
Below by embodiment, technical scheme of the present invention will be described in further detail.
Specific embodiment
The invention will be further described below, it should be noted that before the present embodiment is with the technical program
It mentions, the detailed implementation method and specific operation process are given, but protection scope of the present invention
Step of the invention, comprising: selection, cleaning, peeling, a color protection, slice, secondary color protection, blanching, cooling, table
Face moisture drains, the processing of a hot-air seasoning, microwave bulking, secondary hot-air is dried and packaging；
Specific steps include:
S1, selection: sweet potato raw material selection meat is fine and close, fiber is subtle, yellowish pink uniform sweet potato variety；If selected
Sweet potato raw material meat is loose, then extruding is uneven, and expansion rate is lower；If select sweet potato raw fibre it is coarse, extruding at
Product have fiber initiation, rough surface, and mouthfeel is hardened；If the yellowish pink for the sweet potato slice raw material selected is uneven, extruding finished product
Color it is also uneven, colour generation plaque-like influences beauty；
S2, cleaning: the attachment on clear water flushing sweet potato surface；Fruit-vegetable cleaner such as can be used by the sludge on sweet potato surface
Equal attachments wash；
S3, peeling: the epidermal tissue of sweet potato is removed；Preferably, step S3 is removed the peel using cutter, bark blazer or skinning machine,
It is required that cutting depth to cortex；
S4, a color protection: sweet potato is completely soaked into common salt aqueous solution, and soaking time is not less than 5min；It is required that food
Saline solution did not had sweet potato all, and the peeling sweet potato for being otherwise exposed to air part can oxidizing brown stain；
S5, slice: sweet potato is cut into sweet potato, sweet potato is with a thickness of 2 ㎜ -3 ㎜；Preferably, step S4 using cutter or
Microtome；And if sweet potato slice thickness is too thin, potato chips are easily deformed in subsequent drying, influence expansion effect；And if
Sweet potato slice thickness is too thick, then extruding finished product hardness is big, and brittleness is small, poor taste；
S6, secondary color protection: sweet potato is completely soaked into common salt aqueous solution, and soaking time is not less than 5min；It is required that
Common salt aqueous solution did not had sweet potato all, and the sweet potato for being otherwise exposed to air part can oxidizing brown stain；
And to prevent the sweet potato or sweet potato surface oxidation after peeling, time and step between step S3 and step S4
Time between rapid S5 and step S6 is no more than 2min；
Preferably, brine concentration is 1% in the common salt aqueous solution in step S4 and step S6；
S7, blanching: sweet potato is completely soaked into hot water, and the temperature of hot water is 95 DEG C -100 DEG C, and soaking time is
2min-2.5min, blanching can make sweet potato internal structure become more fluffy, be conducive to extruding and finished product brittleness；
S8, cooling: sweet potato is completely soaked into cold water, and the temperature of cold water is 5 DEG C -20 DEG C, and soaking time is
3min-5min；Make the starch cell core wall in sweet potato tend to strengthen by cooling, during following process, makes product not
Easily-deformable and adhesion；
S9, surface moisture drain: naturally dry sweet potato surface moisture, flash-off time 1h-1.5h；Preferably, step
Vibration sweet potato quickening also can be used in S9 to dry, flash-off time 30min-50min；
S10, a hot-air seasoning: it is in 15%~18% that sweet potato, which is dried to moisture content, through air flow dryer
Wet outer dry state, and the temperature of air flow dryer is 60 DEG C -70 DEG C, during may make the subsequent expanding treatment of potato chips, is more held
Easily expansion；
S11, microwave bulking processing: microwave intensity is used to handle 50s to sweet potato for the microwave of 2.3W/g；Microwave intensity
Reasonable cooperation with the processing time is the key that potato chips extruding, is test repeatedly through testing crew, sweet potato expansion rate at this time is most
Height, expansion rate is up to 99.8%；
S12, secondary hot-air drying: the moisture content of sweet potato is dried to 7% hereinafter, and hot wind through air flow dryer
The temperature of dryer is 70 DEG C -80 DEG C；By the potato chips that microwave bulking is handled, water content is often higher, influences puffed sweet potato chips
The excessive moisture of puffing sweet potato slice is evaporated using air flow dryer, can further improve brittleness by brittleness；
S13, packaging: sweet potato is packed into sealed packing cases.The moisture content of puffed sweet potato crisp chip is lower, is easy to inhale
Moisture in air and softening of getting damp are received, therefore the time between step S12 and step S13 is no more than 5min.
Therefore, the microwave bulking sweet potato chip processing technology of the present invention using the above structure, is cut by microwave treatment extruding
Piece sweet potato can greatly improve raw material puffed rate and finished product brittleness, together in the case where not adding any ingredient and additive
When reduce the fat content and heat of sweet potato, substantially increase the audient's range and mouthfeel of sweet potato chip.
Finally, it should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention rather than is limited,
Although the present invention is described in detail with reference to preferred embodiments, those skilled in the art should understand that: its according to
So can be with modification or equivalent replacement of the technical solution of the present invention are made, and these modifications or equivalent replacement cannot also make
Modified technical solution is detached from the spirit and scope of technical solution of the present invention.
Claims (7)
1. a kind of microwave bulking sweet potato chip processing technology, it is characterised in that: include: selection, cleaning, peeling, a color protection, cut
Piece, secondary color protection, blanching, cooling, surface moisture drains, the processing of a hot-air seasoning, microwave bulking, secondary hot-air is dried and packet
Dress；
Specific steps include:
S1, selection: sweet potato raw material selection meat is fine and close, fiber is subtle, yellowish pink uniform sweet potato variety；
S2, cleaning: the attachment on clear water flushing sweet potato surface；
S3, peeling: the epidermal tissue of sweet potato is removed；
S4, a color protection: sweet potato is completely soaked into common salt aqueous solution, and soaking time is not less than 5min；
S5, slice: sweet potato is cut into sweet potato, sweet potato is with a thickness of 2 ㎜ -3 ㎜；
S6, secondary color protection: sweet potato is completely soaked into common salt aqueous solution, and soaking time is not less than 5min；
S7, blanching: sweet potato is completely soaked into hot water, and the temperature of hot water is 95 DEG C -100 DEG C, and soaking time is 2min-
2.5min；
S8, cooling: sweet potato is completely soaked into cold water, and the temperature of cold water is 5 DEG C -20 DEG C, and soaking time is 3min-
5min；
S9, surface moisture drain: naturally dry sweet potato surface moisture, flash-off time 1h-1.5h；
S10, a hot-air seasoning: through air flow dryer by sweet potato be dried to moisture content be in 15%~18% it is wet outer dry
State, and the temperature of air flow dryer is 60 DEG C -70 DEG C；
S11, microwave bulking processing: microwave intensity is used to handle 50s to sweet potato for the microwave of 2.3W/g；
S12, secondary hot-air drying: the moisture content of sweet potato is dried to 7% hereinafter, and air flow dryer through air flow dryer
Temperature be 70 DEG C -80 DEG C；
S13, packaging: sweet potato is packed into sealed packing cases.
2. a kind of microwave bulking sweet potato chip processing technology according to claim 1, it is characterised in that: may be used also in step S9
It is dried using vibration sweet potato quickening, flash-off time 30min-50min.
3. a kind of microwave bulking sweet potato chip processing technology according to claim 1, it is characterised in that: step S4 and step
Brine concentration is 1% in common salt aqueous solution in S6.
4. a kind of microwave bulking sweet potato chip processing technology according to claim 1, it is characterised in that: step S3 is used and cut
Knife, bark blazer or skinning machine peeling.
5. a kind of microwave bulking sweet potato chip processing technology according to claim 1, it is characterised in that: step S4 is used and cut
Knife or microtome.
6. a kind of microwave bulking sweet potato chip processing technology according to claim 1, it is characterised in that: step S3 and step
The time between time and step S5 and step S6 between S4 is no more than 2min.
7. a kind of microwave bulking sweet potato chip processing technology according to claim 1, it is characterised in that: step S12 and step
Time between rapid S13 is no more than 5min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811465441.3A CN109452594A (en) | 2018-12-03 | 2018-12-03 | Microwave bulking sweet potato chip processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811465441.3A CN109452594A (en) | 2018-12-03 | 2018-12-03 | Microwave bulking sweet potato chip processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109452594A true CN109452594A (en) | 2019-03-12 |
Family
ID=65612336
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811465441.3A Pending CN109452594A (en) | 2018-12-03 | 2018-12-03 | Microwave bulking sweet potato chip processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109452594A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111000172A (en) * | 2019-12-23 | 2020-04-14 | 浙江农林大学 | Processing technology of high-pigment mashed potato and mashed potato microwave heating system |
| CN113519796A (en) * | 2021-07-14 | 2021-10-22 | 浙江乐地食品有限公司 | Processing technology of puffed dried fruit and vegetable |
| CN113632946A (en) * | 2021-08-18 | 2021-11-12 | 绍兴市果哥食品科技有限公司 | Sweet potato microwave sweet potato crisp chips and production process thereof |
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|---|---|---|---|---|
| CN101427757A (en) * | 2008-12-10 | 2009-05-13 | 江苏省农业科学院 | Method for producing puffing sweet potato slice and products produced thereby |
| CN102058090A (en) * | 2010-12-04 | 2011-05-18 | 江南大学 | Uniform color-protecting method of recombination mixed purple potato microwave spraying drying product |
| CN104351695A (en) * | 2014-11-14 | 2015-02-18 | 安徽科技学院 | Processing method of selenium and zinc enriched non-fried potato chips |
-
2018
- 2018-12-03 CN CN201811465441.3A patent/CN109452594A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101427757A (en) * | 2008-12-10 | 2009-05-13 | 江苏省农业科学院 | Method for producing puffing sweet potato slice and products produced thereby |
| CN102058090A (en) * | 2010-12-04 | 2011-05-18 | 江南大学 | Uniform color-protecting method of recombination mixed purple potato microwave spraying drying product |
| CN104351695A (en) * | 2014-11-14 | 2015-02-18 | 安徽科技学院 | Processing method of selenium and zinc enriched non-fried potato chips |
Non-Patent Citations (1)
| Title |
|---|
| 卢晓斌，等: ""响应面法优化微波膨化紫心甘薯片的工艺"，卢晓斌，等，第89-93页，食品研究与开发，第33卷，第5期", 《响应面法优化微波膨化紫心甘薯片的工艺》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111000172A (en) * | 2019-12-23 | 2020-04-14 | 浙江农林大学 | Processing technology of high-pigment mashed potato and mashed potato microwave heating system |
| CN113519796A (en) * | 2021-07-14 | 2021-10-22 | 浙江乐地食品有限公司 | Processing technology of puffed dried fruit and vegetable |
| CN113632946A (en) * | 2021-08-18 | 2021-11-12 | 绍兴市果哥食品科技有限公司 | Sweet potato microwave sweet potato crisp chips and production process thereof |
| CN113632946B (en) * | 2021-08-18 | 2023-10-27 | 绍兴市果哥食品科技有限公司 | Microwave sweet potato crisp chips and production process thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190312 |
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