CN109645399A - Sweet potato whole powder prevent-browning processing method - Google Patents
Sweet potato whole powder prevent-browning processing method Download PDFInfo
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- CN109645399A CN109645399A CN201811503841.9A CN201811503841A CN109645399A CN 109645399 A CN109645399 A CN 109645399A CN 201811503841 A CN201811503841 A CN 201811503841A CN 109645399 A CN109645399 A CN 109645399A
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 68
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 68
- 239000000843 powder Substances 0.000 title claims abstract description 39
- 238000003672 processing method Methods 0.000 title claims abstract description 13
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- 238000004108 freeze drying Methods 0.000 claims abstract description 14
- 238000002604 ultrasonography Methods 0.000 claims abstract description 11
- 238000010298 pulverizing process Methods 0.000 claims abstract description 10
- 239000012530 fluid Substances 0.000 claims abstract description 9
- 206010058490 Hyperoxia Diseases 0.000 claims abstract description 8
- 230000000222 hyperoxic effect Effects 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 5
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- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 15
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- 235000013399 edible fruits Nutrition 0.000 claims description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 229910052760 oxygen Inorganic materials 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 239000007789 gas Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
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- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 235000013606 potato chips Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000015110 jellies Nutrition 0.000 claims 1
- 239000008274 jelly Substances 0.000 claims 1
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- 239000002994 raw material Substances 0.000 abstract description 7
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- AZQWKYJCGOJGHM-UHFFFAOYSA-N 1,4-benzoquinone Chemical compound O=C1C=CC(=O)C=C1 AZQWKYJCGOJGHM-UHFFFAOYSA-N 0.000 description 4
- 102000030523 Catechol oxidase Human genes 0.000 description 4
- 108010031396 Catechol oxidase Proteins 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- 239000001301 oxygen Substances 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 238000010586 diagram Methods 0.000 description 3
- 238000005265 energy consumption Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
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- 229920002472 Starch Polymers 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000002309 gasification Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000008595 infiltration Effects 0.000 description 2
- 238000001764 infiltration Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
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- 239000008107 starch Substances 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 238000009210 therapy by ultrasound Methods 0.000 description 2
- 208000031361 Hiccup Diseases 0.000 description 1
- 241000366676 Justicia pectoralis Species 0.000 description 1
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Natural products O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 1
- -1 Melanin compound Chemical class 0.000 description 1
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- 238000007605 air drying Methods 0.000 description 1
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- 230000004888 barrier function Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000008614 cellular interaction Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000002224 dissection Methods 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
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- 230000004048 modification Effects 0.000 description 1
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- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000002699 waste material Substances 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
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B26—HAND CUTTING TOOLS; CUTTING; SEVERING
- B26F—PERFORATING; PUNCHING; CUTTING-OUT; STAMPING-OUT; SEVERING BY MEANS OTHER THAN CUTTING
- B26F3/00—Severing by means other than cutting; Apparatus therefor
- B26F3/004—Severing by means other than cutting; Apparatus therefor by means of a fluid jet
-
- 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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Forests & Forestry (AREA)
- Mechanical Engineering (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to a kind of sweet potato whole powder prevent-browning processing method, sweet potato successively passes through the pretreatment of pulsating ultrasound collaboration hyperoxia, cleaning peeling, ultra-high pressure water fluid jet slice, prefreezing, microwave-assisted freeze-drying, precomminution, cryogenic ultramicro pulverization, sweet potato whole powder packaging is made.The present invention uses the pretreatment of hyperoxia collaboration ultrasound before sweet potato cutting, uses High Pressure Water Jet Cutting Technology in cutting, and no longer needing to progress color protection treatment can be solved color problem caused by enzymatic browning.Microwave-assisted freeze-drying and dehydrating and cryogenic ultramicro pulverization in addition, whole-process control temperature avoid Mei Lade brown stain caused by high temperature and nutrients from destroying.Final 25 μm of < of ultra micro sweet potato whole powder partial size obtained, dispersibility and storage performance are good, and soluble and absorption keeps raw material nutritional quality to greatest extent.
Description
Technical field
The invention belongs to field of food, are related to sweet potato, especially a kind of sweet potato whole powder prevent-browning processing method.
Background technique
According to statistics, China has every year greater than 15% fresh sweet potato because preservation is improper and mildew and rot, loses edible and value added,
Vast resources is caused to waste, it is one of solution that sweet potato whole powder, which is made,.Sweet potato whole powder can be kept in raw material compared with limits
Nutritional ingredient, and the digestion, absorption and bioavailability of nutriment can be improved in the powder form of superfine.Product master at present
The ripe full powder of sweet potato is concentrated on, the bioactivity such as the ripe full powder starch after high-temperature maturing has been gelatinized, protein denaturation and Vc
Substance is seriously damaged, it is therefore necessary to develop the raw full powder of potato.Processing the raw full powder of sweet potato, there are the following problems:
(1) browning: enzymatic browning caused by machinery wound caused by sweet potato is sliced, traditional drying process high temperature cause
Non-enzymatic browning etc. so that raw full powder appearance luster is poor.
(2) nutriment loss is big: dissection makes cell separate and rupture, and juice, which largely flows out, to be caused outside nutriment
It lets out；Nutrient component damages caused by the high-temperature process of drying and crushing process are big, activity is low.
(3) sweet potato sugar content is high, and quality is really up to the mark in pulverizing process, easy adhesion, bad dispersibility.
(4) tradition slice dries pulverizing method production cycle length, poor quality；Modern advanced preparation method is such as dried in vacuo, is cold
It is low that the high energy consumption and efficiencies such as dry are lyophilized.
By retrieval, following similar patent is found:
(1) CN107432445A discloses a kind of sweet potato flour production method, enzymolysis liquid has been used after raw material crushing, by enzyme
Nutriment is brought into sweet potato whole powder in solution liquid, while enhancing the bioactivity of nutriment, then de- by high temperature antivirus
Water process avoids sweet potato during processing because of mildew phenomena caused by high humility, and product pure in mouth feel fineness is high.But the party
Method carries out boiling dehydration after material fragmentation, and 100 DEG C of initial temperature are easy to cause high temperature brown stain and destroy nutriment activity.
(2) CN101810286B discloses a kind of method for preparing sweet potato whole powder, by peeling potato slice (9~11mm is thick)
Color protection treatment is carried out, then is heat-treated (90~110 DEG C, 11~13min), the potato after heat treatment is freezed, vacuum is cold
It is lyophilized dry, obtains potato whole flour, not only keep higher cell integrity, and reduce the loss of sweet potato heat-sensitive substance.But
The method has limitation to sweet potato raw material, need to select dry rate height and the low kind of sugar content；It is obtained after step heat treatment to be
Ripe powder, starch gelatinization add protein denaturation, influence processing characteristics, such as add the steamed bread forming hardly possible, provocation hardly possible and face of ripe full powder
Item is easily broken off.
(3) CN105495453A discloses a kind of processing technology of the raw full powder of potato, by the raw full powder of potato backfill with it is fresh
Potato wedge mixed, potato wedge is firmly wrapped, contact of the potato wedge with air is completely cut off, in the case where not adding color stabilizer,
Reduce the browning rate of potato wedge in subsequent technique；And the partial moisture in fresh sweet potato block is absorbed by the raw full powder of potato backfill, to contract
Short hot-wind-drying time.But 6~10h of this method heated-air drying, the nutritional ingredient activity that prolonged high temperature is reduce, in addition most
Potato powder diameter eventually after sieving is big, and sugar content is high, product adhesion bad dispersibility.
No matter which kind of mode powder is existing patent take be both needed to carry out color stabilizer processing after cleaning slice, remain in sweet potato
Surface or infiltration cell interior finally influence the script flavor of sweet potato flour.
Summary of the invention
It is a kind of using physical method it is an object of the invention to provide in place of overcome the deficiencies in the prior art, shield is not added
Toner, the sweet potato whole powder prevent-browning processing side that whole-process control temperature avoids Mei Lade brown stain caused by high temperature and nutrients from destroying
Method.
The technical proposal for solving the technical problem of the invention is:
A kind of sweet potato whole powder prevent-browning processing method, sweet potato successively pass through the pretreatment of pulsating ultrasound collaboration hyperoxia, cleaning
Peeling, ultra-high pressure water fluid jet slice, prefreezing, microwave-assisted freeze-drying, precomminution, cryogenic ultramicro pulverization, that sweet potato is made is complete
Powder packaging.
Moreover, the pulsating ultrasound collaboration hyperoxia pretreatment is to pick fresh full, of uniform size mature root tuber
Except wound, residual, sick potato wedge, it is placed in pulsed ultrasonic treatment in sealing refrigerating box, keeps 80%~100%O2 of gas condition in case,
10 DEG C ± 0.5 DEG C of temperature, relative humidity 90%~95%, ultrasonic pulse handles 4~6h, ultrasonic 10~15min of intermittent duty, surpasses
Acoustic frequency 20kHz~30kHz.
Moreover, the described ultra-high pressure water fluid jet slice be sweet potato fruit is cut into 5 using ultra-high pressure water fluid jet cutter~
The piece of 10mm thickness；Or it replaces clear water to form water knife by the micro- pipette tips of high pressure with 0.1%NaCl solution and sweet potato fruit is sliced.
Moreover, the prefreezing is will to be sliced to drain sabot, it is -30 DEG C that potato chips central temperature is refrigerated in quick freezing repository
~-35 DEG C.
Moreover, the microwave-assisted freeze-drying is to be put into the sweet potato after prefreezing in microwave freeze-drying device to take off
Totally 2 stages: condenser temperature is first down to -40 DEG C~-50 DEG C, the first stage controls 10~20Pa of pressure, freeze-off time 1 by water
~2h；Second stage open microwave heated, control 50~70Pa of pressure, 300~600w/kg of microwave power, the time 4~
6h obtains the freeze-drying sweet potato below of moisture content 8% after export.
Moreover, the precomminution is that sweet potato will be lyophilized to cross the crushing of 200~300 mesh vibrating screens.
Moreover, the cryogenic ultramicro pulverization is that the material particles after above-mentioned precomminution are put into micronizer, -20
DEG C~-25 DEG C of nitrogen charging 10~22min of ultramicro grinding, smashing fineness is 800~1000 mesh, obtains sweet potato whole powder.
The advantages and positive effects of the present invention are:
1, the present invention is using pulsating ultrasound collaboration hyperoxia pretreatment, raw material prevent-browning.Polyphenol oxidase (PPO) is to cause
The main reason for brown stain, occurs for fresh-cut sweet potato surface.Polyphenol oxidase promotes phenolic substances to become colourless quinone through peroxidating, then
Melanin compound is aggregated into again.High concentration O2The substrate of polyphenol oxidase can be made to be suppressed, the high-content subsequently formed without
Color quinone can inhibit the generation of polyphenol oxidase in turn again.By the high frequency oscillation of ultrasound, cavitation, acceleration, promote
O2Dispersion and movement.As shown in Figure 1.
2, the present invention uses ultra-high pressure water fluid jet cutting technique cutting sweet potato, and Restrain browning keeps cell integrity nutrition
It is not lost, cutting is cleaned and is ground to bevel using high pressure water simultaneously.Sweet potato is soft to be combined by cell interaction
Together, high pressure waterjet process is broken normal force greater than the tensile stress between fruit cell, while jet stream cutting also has
There is seeping.It causes cell liquid to flow out as shown in Fig. 2, cutter cutting directly destroys cell wall, microbial spoilage is caused to grow,
Brown stain occurs for the Binding Capacity of enzyme and space between cells in cell liquid；And water jet can be cut due to its infiltration capacity and flexibility
Between cell and cell, its fracture is made by the tensile stress destroyed between cell, effective Restrain browning keeps cell integrity,
Nutriment zero is lost.Even being damaged to cell wall as the effect of water jet flexible portion effectively inhibits brown
Become, while the cell liquid that cutting liquid can flow out sweet potato bevel plays flushing action, enzyme-to-substrate in cell liquid is avoided to combine.
In addition it replaces clear water to form water knife by the micro- pipette tips of high pressure with 0.1%NaCl solution, can be relieved sweet potato processing and eating
(sweet potato contains special " gasification enzyme ", and acid is produced in stomach and intestine, produces gas, NaCl is the essential most base of human body for flatulence hiccup afterwards
This electrolyte has destruction to " gasification enzyme ").
3, the present invention is using secondary freeze-dried: after prefreezing, microwave-assisted freeze-drying and dehydrating, the period is short, quality is good.
Freeze-drying can save nutrient sweet potato ingredient to greatest extent, but time-consuming, energy consumption is high.Prefreezing reduces temperature to -30 DEG C, after being
Continuous freeze-drying provides pre- cryogenic conditions.Cooling time shortens nearly 1 times, and energy consumption reduces by 30~40%.
4, the present invention uses separating twice: it is pre-milled to after 100 mesh, using cryogenic ultramicro pulverization technology, it is crushed to grain
Diameter is less than 25 μm, mobility and good dispersion, and easy to dissolve and absorption, nutriment efficiently utilize, color and raw material fresh sweet potato base
This is consistent, the flavor and taste after cooking after rehydration with fresh sweet potato.
5, the present invention is cut using the pretreatment of hyperoxia collaboration ultrasound, in cutting using high-pressure water jet before sweet potato cutting
Technology is cut, no longer needing to progress color protection treatment can be solved color problem caused by enzymatic browning.Microwave-assisted freezing is dry in addition
Dry dehydration and cryogenic ultramicro pulverization, whole-process control temperature avoid Mei Lade brown stain caused by high temperature and nutrients from destroying.Final system
25 μm of < of ultra micro sweet potato whole powder partial size obtained, dispersibility and storage performance are good, and soluble and absorption keeps raw material to seek to greatest extent
Support quality.
Detailed description of the invention
Fig. 1 is inhibiting effect schematic diagram of the high oxygen treatment to enzymatic browning；
Fig. 2 is that conventional knife cutting acts on schematic diagram to histocyte；
Fig. 3 is that water jet is cut to histocyte effect schematic diagram；
Specific embodiment
The invention will be further described with reference to the accompanying drawing and by specific embodiment, and following embodiment is descriptive
, it is not restrictive, this does not limit the scope of protection of the present invention.
Embodiment 1
A kind of sweet potato whole powder prevent-browning processing method, steps are as follows:
(1) ultrasound pretreatment.By fresh full, of uniform size mature root tuber, wound, residual, sick potato wedge are rejected, sealing is placed in
Pulsed is ultrasonically treated in refrigerating box, keeps gas condition 100%O in case2, 10 DEG C ± 0.5 DEG C of temperature, relative humidity 90%~
95%, ultrasonic pulse handles 4h, ultrasonic intermittent duty 10min, stops 10min, supersonic frequency 28kHz.
(2) cleaning peeling: the sweet potato after ultrasonic treatment is taken out, and is cleaned up and is removed both ends tough parts, and peeling is stand-by.
(3) water jet is sliced: sweet potato fruit is cut into the piece of 5~10mm thickness, cutting using ultra-high pressure water fluid jet cutter
After can fruit section formed water membrane, play the role of oxygen barrier color protection；
(4) prefreezing: draining sabot for above-mentioned slice, and it is -30 DEG C that potato chips central temperature is refrigerated in quick freezing repository.
(5) microwave freeze-drying: the sweet potato after freezing is passed through in microwave freeze-drying device and is dehydrated, totally 2 stages: first will
Condenser temperature is down to -45 DEG C, and the first stage controls pressure 15Pa, freeze-off time 1.5h；Second stage is opened microwave and is heated,
Pressure 60Pa, microwave power 450w/kg, time 5h are controlled, obtains the freeze-drying sweet potato below of moisture content 8% after export.
(6) pulverize: the sweet potato after above-mentioned drying crosses 200 mesh vibrating screens through pulverizer precomminution；It then will be above-mentioned
Material particles after precomminution are put into micronizer, and -20 DEG C of nitrogen charging pulverize 20min, and smashing fineness is 800 mesh, are obtained
To sweet potato whole powder.
(7) it packs: being packed with packing box, it is desirable that sealed damp-proof.
Embodiment 2
Oxygen is 80% in step (1) case unlike the first embodiment.
Embodiment 3
Step (1) is not passed through oxygen unlike the first embodiment.
Embodiment 4
Unlike the first embodiment: step (3) is sliced using regular knife.
| Group | Brightness L | Value of chromatism △ E | Translucency (%) | Content of reducing sugar (%) |
| Embodiment 1 | 59.8 | 30.2 | 37.5 | 4.7 |
| Embodiment 2 | 57.4 | 31.4 | 29.8 | 4.3 |
| Embodiment 3 | 37.5 | 42.3 | 16.2 | 3.8 |
| Embodiment 4 | 43.1 | 39.6 | 22.3 | 2.8 |
Value of chromatism △ E is bigger, and color change degree is bigger, shows that browning degree is more serious.
What has been described above is only a preferred embodiment of the present invention, it is noted that for those of ordinary skill in the art
For, under the premise of not departing from inventive concept, various modifications and improvements can be made, these belong to protection of the invention
Range.
Claims (7)
1. a kind of sweet potato whole powder prevent-browning processing method, it is characterised in that: it is pre- that sweet potato successively passes through pulsating ultrasound collaboration hyperoxia
Processing, cleaning peeling, ultra-high pressure water fluid jet slice, prefreezing, microwave-assisted freeze-drying, precomminution, cryogenic ultramicro pulverization, system
It is packed at sweet potato whole powder.
2. sweet potato whole powder prevent-browning processing method according to claim 1, it is characterised in that: the pulsating ultrasound association
It is that fresh full, of uniform size mature root tuber is rejected wound, residual, sick potato wedge, is placed in sealing refrigerating box with hyperoxia pretreatment
Pulsating ultrasound processing, keeps 80%~100%O of gas condition in case2, 10 DEG C ± 0.5 DEG C of temperature, relative humidity 90%~
95%, ultrasonic pulse handles 4~6h, ultrasonic 10~15min of intermittent duty, supersonic frequency 20kHz~30kHz.
3. sweet potato whole powder prevent-browning processing method according to claim 1, it is characterised in that: the ultra-high pressure water fluid jet
Slice is the piece that sweet potato fruit is cut into 5~10mm thickness using ultra-high pressure water fluid jet cutter；Or with 0.1%NaCl solution generation
Sweet potato fruit is sliced at water knife by High Pressure Gun capitiform for clear water.
4. sweet potato whole powder prevent-browning processing method according to claim 1, it is characterised in that: the prefreezing is will to cut
Piece drains sabot, and it is -30 DEG C~-35 DEG C that potato chips central temperature is refrigerated in quick freezing repository.
5. sweet potato whole powder prevent-browning processing method according to claim 1, it is characterised in that: the microwave-assisted freezing
Drying is that the sweet potato after prefreezing is put into microwave freeze-drying device to be dehydrated, totally 2 stages: be first down to condenser temperature-
40 DEG C~-50 DEG C, the first stage controls 10~20Pa of pressure, 1~2h of freeze-off time；Second stage is opened microwave and is heated,
50~70Pa of pressure, 300~600w/kg of microwave power, 4~6h of time are controlled, obtains the jelly below of moisture content 8% after export
Dry sweet potato.
6. sweet potato whole powder prevent-browning processing method according to claim 1, it is characterised in that: the precomminution is will to freeze
Dry sweet potato crosses the crushing of 200~300 mesh vibrating screens.
7. sweet potato whole powder prevent-browning processing method according to claim 1, it is characterised in that: the cryogenic ultramicro pulverization
It is that the material particles after above-mentioned precomminution are put into micronizer, -20 DEG C~-25 DEG C nitrogen charging pulverize 10~22min,
Smashing fineness is 800~1000 mesh, obtains sweet potato whole powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811503841.9A CN109645399A (en) | 2018-12-10 | 2018-12-10 | Sweet potato whole powder prevent-browning processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811503841.9A CN109645399A (en) | 2018-12-10 | 2018-12-10 | Sweet potato whole powder prevent-browning processing method |
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| CN110537685A (en) * | 2019-07-26 | 2019-12-06 | 天津科技大学 | multi-coupling-level linkage enhanced drying method and equipment for persimmon slices |
| CN110800943A (en) * | 2019-10-25 | 2020-02-18 | 新疆红旗坡农业发展集团有限公司 | High-bioactivity black apple crisp chips and processing technology |
| CN111000169A (en) * | 2019-07-26 | 2020-04-14 | 天津捷盛东辉保鲜科技有限公司 | Three-dimensional microwave air jet drying technology for persimmon slices |
| CN111109558A (en) * | 2019-10-25 | 2020-05-08 | 新疆红旗坡农业发展集团有限公司 | Non-fried original-taste dried apple crisp chips and processing technology |
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| CN112790304A (en) * | 2020-12-31 | 2021-05-14 | 国投中鲁果汁股份有限公司 | Processing method of high-color-value stable concentrated apple clear juice |
| CN114831287A (en) * | 2022-05-20 | 2022-08-02 | 南京农业大学 | Preparation method of low-bacteria sweet potato whole powder |
| CN115708560A (en) * | 2022-10-31 | 2023-02-24 | 重庆市农业科学院 | Processing method for preventing browning of ultramicro whole sweet potato powder |
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| WO2020164172A1 (en) * | 2019-02-15 | 2020-08-20 | 国投中鲁果汁股份有限公司 | Method for processing original-color highly-effective yacon root powder |
| CN110403160A (en) * | 2019-07-17 | 2019-11-05 | 湖北根聚地农业发展股份有限公司 | A method of utilizing the raw full powder of the dry preparation sweet potato of hot wind-microwave coupling |
| CN110537685A (en) * | 2019-07-26 | 2019-12-06 | 天津科技大学 | multi-coupling-level linkage enhanced drying method and equipment for persimmon slices |
| CN111000169A (en) * | 2019-07-26 | 2020-04-14 | 天津捷盛东辉保鲜科技有限公司 | Three-dimensional microwave air jet drying technology for persimmon slices |
| CN111000169B (en) * | 2019-07-26 | 2022-09-23 | 天津捷盛东辉保鲜科技有限公司 | Three-dimensional microwave air jet drying technology for persimmon slices |
| CN110800943A (en) * | 2019-10-25 | 2020-02-18 | 新疆红旗坡农业发展集团有限公司 | High-bioactivity black apple crisp chips and processing technology |
| CN111109558A (en) * | 2019-10-25 | 2020-05-08 | 新疆红旗坡农业发展集团有限公司 | Non-fried original-taste dried apple crisp chips and processing technology |
| CN112790304A (en) * | 2020-12-31 | 2021-05-14 | 国投中鲁果汁股份有限公司 | Processing method of high-color-value stable concentrated apple clear juice |
| CN114831287A (en) * | 2022-05-20 | 2022-08-02 | 南京农业大学 | Preparation method of low-bacteria sweet potato whole powder |
| CN114831287B (en) * | 2022-05-20 | 2023-04-25 | 南京农业大学 | Preparation method of low-bacteria sweet potato whole powder |
| CN115708560A (en) * | 2022-10-31 | 2023-02-24 | 重庆市农业科学院 | Processing method for preventing browning of ultramicro whole sweet potato powder |
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