CN110810774A - Preparation method of mashed potato dry slices - Google Patents

Preparation method of mashed potato dry slices Download PDF

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Publication number
CN110810774A
CN110810774A CN201911000918.5A CN201911000918A CN110810774A CN 110810774 A CN110810774 A CN 110810774A CN 201911000918 A CN201911000918 A CN 201911000918A CN 110810774 A CN110810774 A CN 110810774A
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Prior art keywords
drying
potato
mashed
slices
mashed potato
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Inventor
王辉
王启富
雷尊国
刘永翔
刘嘉
刘辉
陈朝军
李俊
陈中爱
王梅
唐建波
吕都
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Guizhou Institute of Biology
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Guizhou Institute of Biology
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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
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • 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
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    • 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
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • 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
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    • 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
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    • 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
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    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract

The invention belongs to the technical field of food processing, in particular to a preparation method of mashed potato dry slices; the method comprises the following steps: (1) pretreating raw materials; (2) blanching; (3) and (3) dehydrating: cooling the blanched potato chips to a greenhouse, and removing free water on the surfaces of the potato chips; (4) and (3) cooking: putting the dehydrated potato chips into a treatment solution for dipping, and steaming by adopting mixed steam; (5) tabletting: mixing the steamed potato chips with a proper amount of auxiliary materials, extruding into mashed potato, and extruding into mashed potato slices; (6) pre-drying: turning over the mashed potato slices, placing the mashed potato slices in a heating device, and slowly heating to 50-55 ℃; (7) drying: adding the pre-dried mashed potatoes into a drying chamber of solar heat pump combined drying equipment for drying; (8) and (6) cooling and packaging. The preparation method of the mashed potato dry slices provided by the invention can effectively reduce the loss of nutritional ingredients in the potato chip processing process, and the prepared mashed potato dry slices have high nutritional ingredient content, good color and luster and good crispness after deep-frying and cooking; and the energy consumption is low and the drying time is short.

Description

Preparation method of mashed potato dry slices
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of mashed potato dry slices.
Background
The mashed potato dry chip is a special snack in Guizhou, is a dry chip product prepared from potato foods such as potatoes, sweet potatoes, purple potatoes and the like through the processes of cooking, tabletting, drying and the like, and is popular with consumers due to long storage life, convenience in frying and cooking and good crispness of fried and cooked finished products. The prior drying method of the mashed potato dry slices in China generally adopts a natural drying method and an artificial drying method. The natural drying method such as airing is convenient and simple, has low cost, but is easily influenced by climatic factors, particularly in rainy days, has the defects of low drying efficiency, poor product quality and the like, and dried mashed potato dry slices have dark color and serious nutrient loss. The artificial drying method includes hot air drying, sublimation drying (vacuum freeze drying), radiation drying (microwave drying, infrared drying), etc. Hot air drying is a method which is widely applied at present, but because the hot air drying is to heat the materials from outside to inside, the problems of uneven drying, low heat utilization rate, long drying time, unstable quality of dried products and the like are easy to occur in the drying process; the sublimation drying method and the radiation drying method have the advantages of high energy consumption, high equipment manufacturing cost, high drying manufacturing cost for farm products such as mashed potato dry slices and the like, and low economy. Therefore, the development of an efficient, energy-saving and green processing technology to improve the quality of the mashed potato dry slices has important practical significance and wide market prospect.
The solar heat pump combined drying technology can reduce the electric energy consumed by the heat pump through the utilization of solar energy, and the heat pump can make up for the defect that the solar energy cannot be utilized at night and in rainy days, so that the purpose of processing all the year around is achieved, and the solar heat pump combined drying technology has a wide prospect in the utilization of drying fruits and vegetables in the future. At present, a small amount of application research on the solar heat pump combined drying technology in the aspect of vegetables and fruits is also available. The dried purple sweet potato and the processing method thereof disclosed in the patent with the application number of CN201410112670.2 comprise the following steps: 1) selecting and cleaning; 2) peeling and cutting into strips; 3) no sulfur is used for protecting color; 4) pre-boiling with steam; 5) drying by combining a solar auxiliary heat pump; 6) cooling, packaging and storing. The conditions of the solar auxiliary heat pump combined drying are as follows: the loading density was 1.0kg/m2～5.0kg/m2Drying at 55-75 deg.c, rotating speed of the turntable of 2.0-8.0 r/min, slicing thickness of 2-6 mm, water content conversion of 117-200% and drying to 20-30%. The drying method disclosed in the patent does not fully utilize heat energy, and has the problem of great loss of nutrient components when the drying method is used for tabletting and drying the mashed potatoes. The researchers of the invention also study the drying technology of the potato slices by combining the solar heat pump and the drying technology in the earlier period: a method for drying potato slices by solar heat pump as disclosed in CN201711444878.4 comprises selecting raw materials, washing, peeling, slicing, washing, and drainingDrying, blanching, cooling, soaking in salt water, draining, drying, cooling, and packaging to obtain the final product; and (3) drying: spreading potato slices on a material tray in a drying chamber, wherein the interval between the potato slices is 1-2cm, and closing the drying chamber after completion; starting a power supply of the drying equipment to enable drying air to be conveyed to the drying chamber along the horizontal direction to pass through the material tray; starting the heat pump heating device, controlling the temperature of the drying air in the drying chamber at 60-70 ℃, and keeping the relative humidity at 50-55%. Simultaneously, dehumidifying and heating low-temperature and high-humidity air with the temperature of 40-55 ℃ and the humidity of 65-70% at the outlet of the drying chamber, and sending the air into the drying chamber for recycling; and stopping drying after the water content of the potato slices is reduced to below 6%. The processing technology realizes the recycling of heat energy; however, compared with the potato slices, the structure and the physical and chemical properties of the nutritional ingredients of the cooked mashed potato slices are changed, and the processing technology is directly used for drying the mashed potato slices, so that the problem of great nutritional ingredient loss exists.
Disclosure of Invention
In order to solve the technical problems in the prior art, the researchers of the invention further study on the basis of the prior art of drying potato chips by using a solar heat pump, and provide a preparation method of dried mashed potato chips, which is realized by the following technical scheme:
(1) pretreatment of raw materials: peeling the cleaned potato body, cutting into potato chips with the thickness of 10-15mm, and rinsing to remove starch;
(2) blanching: putting the rinsed potato chips into a color protection solution at 45-50 ℃ for blanching for 4-5 min;
(3) and (3) dehydrating: cooling the blanched potato chips to a greenhouse, and removing free moisture on the surfaces of the potato chips by adopting cold air;
(4) and (3) cooking: putting the dehydrated potato chips into a treatment fluid to dip for 2-3s, and steaming by using mixed steam at the temperature of 210 ℃ and 250 ℃;
(5) tabletting: mixing the steamed potato chips with a proper amount of auxiliary materials, extruding the mixture into mashed potato with the particle size of less than or equal to 1.5mm, and then extruding the mashed potato into mashed potato slices with the particle size of 3-5 mm;
(6) pre-drying: turning the pressed mashed potato slices, placing the mashed potato slices in a heating device, and slowly heating to 50-55 ℃;
(7) drying: taking out the pre-dried mashed potatoes immediately, uniformly spreading the mashed potatoes on a material tray in a solar heat pump drying box, and starting a power supply to transmit drying air to a drying chamber along the vertical direction to pass through the material tray; starting a heat pump heating device, controlling the temperature of drying air in a drying chamber to be 65-75 ℃, and keeping the relative humidity to be 55-60%; simultaneously, dehumidifying and heating low-temperature and high-humidity air with the temperature of 45-55 ℃ and the humidity of 65-75% at the outlet of the drying chamber, and sending the air into the drying chamber for recycling; stopping drying after the water content of the mashed potatoes is reduced to below 10%;
(8) cooling and packaging: cooling the mashed potatoes to room temperature, packaging and storing to obtain the mashed potatoes dried slice finished product.
Preferably, the color protection liquid comprises 4-5 w% of cinnamic acid, 0.1-0.2 w% of chlorogenic acid, 0.05-0.1 w% of ferrous lactate and 0.02-0.04 w% of coumarin. The color protection liquid can passivate oxidase in the potato chips at a lower temperature, prevent the browning of the potatoes and reduce the loss of nutritional ingredients caused by blanching.
Preferably, the treatment fluid comprises 6-8 w% of sodium alginate and 13-15 w% of konjac glucomannan. The treatment liquid can form a film on the surface of the potato chips, and the loss of nutrients in the cooking process is reduced.
Preferably, the mixed steam is steam generated by heating an aqueous solution containing carbonic acid and cinnamic acid. The mixed steam can further passivate oxidase in the potato chips, kill microorganisms in the potato chips and improve the anti-microbial pollution capacity of the potato chips.
Preferably, the concentration of carbonic acid in the aqueous solution is 6-10 w%, and the concentration of cinnamic acid is 3-4 w%.
Preferably, in the step (5), the auxiliary materials are sophorolipid, cellulose acetate and 10 w% soybean oil solution according to the weight ratio of 1: 3-4: 1-2 in mass ratio. The auxiliary materials can adsorb the nutrient components in the mashed potato slices, reduce the nutrient loss in the drying process, enhance the elasticity of the mashed potato slices and improve the taste.
Preferably, in the step (5), the addition amount of the auxiliary materials is 0.2-0.3% of the mass of the steamed potato chips.
Preferably, in the step (6), the heating rate is 2-3 ℃/min.
The method pre-dries the mashed potato slices and then dries the mashed potato slices, can prevent the loss of nutritional ingredients in the mashed potato slices caused by sudden heating in the drying process, and can increase the fragrance of the mashed potato dried slices.
The invention has the beneficial effects that:
according to the preparation method of the mashed potato dry slices, the loss of nutritional ingredients in the potato chip processing process can be effectively reduced through the combined treatment of the color protection liquid, the treatment liquid, the mixed steam and the auxiliary materials, and the prepared mashed potato dry slices and the prepared sweet potato dry slices have high content of nutritional ingredients, good color and luster, good crispness and high nutritional value after deep-frying and cooking; the protein content of the fried dried mashed potatoes can reach 6.16g/100g, the dietary fiber content can reach 12.23g/100g, the carotenoid content can reach 0.68g/100g, and the VC content is 26.18mg/100 g; the protein content of the fried dry sweet potato paste slices can reach 3.98g/100g, the dietary fiber content can reach 22.6g/100g, the carotenoid content can reach 25.7g/100 g, and the VC content can reach 28.4mg/100 g.
Compared with a heat pump single drying technology, the solar heat pump drying technology saves 3.2 kW.h of electric energy, removes the energy consumption of equipment, and saves the electric energy which accounts for 23% of the power consumption of the heat pump in drying operation. Meanwhile, compared with the solar energy single drying, the solar heat pump combined drying has higher dehumidification energy consumption ratio, the maximum difference value of the two is 0.65 kg/(kW.h), the solar heat pump drying system saves energy by 35-40% compared with the coal-fired oven drying, the energy-saving and emission-reducing effects are obvious, and the solar heat pump combined drying system has the advantages of drying time shortening, drying cost saving, no pollution, environmental protection and the like, and is suitable for popularization.
Detailed Description
The technical solution of the present invention is further defined below with reference to the specific embodiments, but the scope of the claims is not limited to the description.
Example 1
Preparation method of mashed potato dry slices
(1) Pretreatment of raw materials: peeling the cleaned potato, cutting into potato chips with the thickness of 10-15mm, and rinsing to remove starch;
(2) blanching: blanching the rinsed potato chips in 45 deg.C color protecting solution for 5 min;
(3) and (3) dehydrating: cooling the blanched potato chips to a greenhouse, and removing free moisture on the surfaces of the potato chips by adopting cold air;
(4) and (3) cooking: putting the dehydrated potato chips into a treatment fluid to dip for 2-3s, and steaming by using mixed steam at the temperature of 210 ℃ and 250 ℃;
(5) tabletting: mixing the steamed potato chips with 0.2-mass percent of auxiliary materials, extruding the mixture into mashed potato with the particle size less than or equal to 1.5mm, and then extruding the mashed potato into mashed potato slices with the particle size of 3-5 mm;
(6) pre-drying: turning and placing the pressed mashed potato slices in a heating device, and heating to 50 ℃ at the speed of 2 ℃/min;
(7) drying: taking out the pre-dried mashed potatoes immediately, uniformly spreading the mashed potatoes on a material tray in a solar heat pump drying box, and starting a power supply to transmit drying air to a drying chamber along the vertical direction to pass through the material tray; starting a heat pump heating device, controlling the temperature of drying air in a drying chamber to be 65-75 ℃, and keeping the relative humidity to be 55-60%; simultaneously, dehumidifying and heating low-temperature and high-humidity air with the temperature of 45-55 ℃ and the humidity of 65-75% at the outlet of the drying chamber, and sending the air into the drying chamber for recycling; stopping drying after the water content of the mashed potatoes is reduced to below 10%;
(8) cooling and packaging: cooling the mashed potatoes to room temperature, packaging and storing to obtain the finished product of mashed potatoes.
The color protection solution contains 4 w% of cinnamic acid, 0.2 w% of chlorogenic acid, 0.05 w% of ferrous lactate, 0.04 w% of coumarin and the balance of water.
The treatment liquid contains 6 w% of sodium alginate, 15 w% of konjac glucomannan and the balance of water.
In the step (4), the mixed steam is steam generated by heating an aqueous solution containing carbonic acid and cinnamic acid. Wherein the concentration of carbonic acid in the aqueous solution is 6 w%, and the concentration of cinnamic acid is 4 w%.
And (5) the auxiliary materials comprise sophorolipid, acetic acid bacteria cellulose and 10 w% soybean oil solution according to the proportion of 1: 3: 2 in mass ratio.
Comparative examples 1 to 1
Comparative example 1-1 differs from example 1 in that there is no pre-drying process.
Comparative examples 1 to 2
Comparative examples 1-2 differ from example 1 in that the cooking process was not treated with a treatment liquor.
Comparative examples 1 to 3
Comparative examples 1-3 differ from example 1 in that hot water at 70-80 c is used in the blanching process and steam is used in the cooking process instead of steam mixing.
Comparative examples 1 to 4
Comparative examples 1-4 differ from example 1 in that no excipients were added during the tableting process.
Comparative examples 1 to 5
Comparative examples 1 to 5 are different from experimental example 1 in that the drying was performed by a heat pump alone.
Comparative examples 1 to 6
Comparative examples 1 to 6 are different from experimental example 1 in that the drying is solar energy-alone drying.
Comparative examples 1 to 7
Comparative examples 1 to 7 differ from experimental example 1 in that the drying was performed by coal oven drying.
Comparative examples 1 to 8
Comparative examples 1 to 8 are potato chips which were blanched in hot water at 45 ℃ and then steamed with steam; then directly pressing into mashed potatoes; and then predrying the mashed potato slices and drying the mashed potato slices by a solar heat pump.
Test example 1
The dried potato mash slices prepared in example 1, comparative examples 1-1 to 1-6 were selected, and after frying, the puffing index and the nutritional ingredient index were measured, as shown in table 1: TABLE 1
Figure BDA0002241283880000061
As can be seen from Table 1, the dried mashed potato slices prepared in example 1 have significantly different carotenoid and VC contents than comparative examples 1-1, 1-2, 1-3 and 1-4, which indicates that the predrying, the treatment of the treatment solution, the treatment of the mixed steam and the treatment of the auxiliary materials are beneficial to reducing the loss of nutritional ingredients in the processing process of the dried mashed potato slices; the energy consumption in the preparation process of the embodiment 1 is lower than that in the comparative examples 1-5, 1-6 and 1-7, and the significant difference exists, which shows that the solar heat pump drying technology is beneficial to reducing the energy consumption in the processing process of the mashed potato dry slices and reducing the processing cost of products. The potato mash dry slices prepared in example 1 have significantly higher nutrient content than comparative examples 1-8, which illustrates the problem of great nutrient loss when the solar heat pump drying technology is directly applied to the drying of the potato mash slices.
Example 2
Preparation method of mashed sweet potato dry slices
(1) Pretreatment of raw materials: peeling the cleaned sweet potato, cutting into potato chips with the thickness of 10-15mm, and rinsing to remove starch;
(2) blanching: putting the rinsed potato chips into a color protection solution at 50 ℃ for blanching for 4 min;
(3) and (3) dehydrating: cooling the blanched potato chips to a greenhouse, and removing free moisture on the surfaces of the potato chips by using cold air;
(4) and (3) cooking: putting the dehydrated potato chips into a treatment fluid to dip for 2-3s, and steaming by using mixed steam at the temperature of 210 ℃ and 250 ℃;
(5) tabletting: mixing the steamed potato chips with auxiliary materials accounting for 0.3 percent of the mass of the steamed potato chips, extruding the mixture into mashed potato with the particle size being less than or equal to 1.5mm, and then extruding the mashed potato into mashed potato slices with the particle size being 3-5 mm;
(6) pre-drying: turning and placing the pressed mashed potato slices in a heating device, and heating to 55 ℃ at the speed of 3 ℃/min;
(7) drying: taking out the pre-dried mashed potatoes immediately, uniformly spreading the mashed potatoes on a material tray in a solar heat pump drying box, and starting a power supply to transmit drying air to a drying chamber along the vertical direction to pass through the material tray; starting a heat pump heating device, controlling the temperature of drying air in a drying chamber to be 65-75 ℃, and keeping the relative humidity to be 55-60%; simultaneously, dehumidifying and heating low-temperature and high-humidity air with the temperature of 45-55 ℃ and the humidity of 65-75% at the outlet of the drying chamber, and sending the air into the drying chamber for recycling; stopping drying after the water content of the mashed potatoes is reduced to below 10%;
(8) cooling and packaging: cooling the mashed sweet potato slices to room temperature, packaging and storing to obtain the finished product of the mashed sweet potato dry slices.
The color protection solution contains 5 w% of cinnamic acid, 0.2 w% of chlorogenic acid, 0.1 w% of ferrous lactate, 0.02 w% of coumarin and the balance of water.
The treatment liquid contains 8 w% of sodium alginate, 13 w% of konjac glucomannan and the balance of water.
In the step (4), the mixed steam is steam generated by heating an aqueous solution containing carbonic acid and cinnamic acid. Wherein the concentration of carbonic acid in the aqueous solution is 10 w%, and the concentration of cinnamic acid is 3 w%.
And (5) the auxiliary materials comprise sophorolipid, acetic acid bacteria cellulose and 10 w% soybean oil solution according to the proportion of 1: 4: 1, in terms of mass ratio.
Comparative example 2-1
Comparative example 2-1 is different from example 2 in that there is no pre-drying process.
Comparative examples 2 to 2
Comparative example 2-2 differs from example 2 in that the cooking process was not treated with a treatment solution.
Comparative examples 2 to 3
Comparative examples 2-3 differ from example 2 in that hot water at 70-80 c was used for blanching and steam was used for cooking instead of mixing steam.
Comparative examples 2 to 4
Comparative examples 2-4 differ from example 2 in that no excipients were added during the tableting process.
Comparative examples 2 to 5
Comparative examples 2 to 5 are different from experimental example 2 in that the drying was performed by a heat pump alone.
Comparative examples 2 to 6
Comparative examples 2 to 6 are different from experimental example 2 in that the drying is solar energy-alone drying.
Comparative examples 2 to 7
Comparative examples 2 to 7 are different from experimental example 2 in that the drying was performed by coal oven drying.
Comparative examples 2 to 8
Comparative examples 2-8 were prepared by blanching sweet potato slices in 45 deg.C hot water, and steaming with steam; then directly pressing into sweet potato mud slices; and then predrying the mashed potato slices and drying the mashed potato slices by a solar heat pump.
Test example 1
After selecting the dried sweet potato paste slices prepared in example 2, comparative examples 2-1 to 2-6 and frying, the puffing index and the nutritional ingredient index of the dried sweet potato paste slices were measured, as shown in table 2:
TABLE 2
Figure BDA0002241283880000091
Figure BDA0002241283880000101
As can be seen from table 2, the dry mashed sweet potato slices prepared in example 2 have significantly different carotenoid and VC contents than comparative examples 2-1, 2-2, 2-3 and 2-4, which indicates that predrying, treatment of the treatment solution, treatment of the mixed steam and treatment of the auxiliary materials are beneficial to reducing the loss of nutritional ingredients in the processing process of the dry mashed sweet potato slices; the energy consumption in the preparation process of the embodiment 2 is lower than that in the comparative examples 2-5, 2-6 and 2-7, and the significant difference exists, which shows that the solar heat pump drying technology is beneficial to reducing the energy consumption in the processing process of the dried sweet potato paste slices and reducing the processing cost of the product. The potato mash dry slices prepared in example 1 have significantly higher nutrient content than comparative examples 2-8, which illustrates the problem of great nutrient loss when the solar heat pump drying technology is directly applied to the drying of the potato mash slices.
It should be noted that the above examples and test examples are only for further illustration and understanding of the technical solutions of the present invention, and are not to be construed as further limitations of the technical solutions of the present invention, and the invention which does not highlight essential features and significant advances made by those skilled in the art still belongs to the protection scope of the present invention.

Claims (9)

1. A method for preparing dried mashed potato slices comprises pretreating raw materials, blanching, dewatering, steaming, tabletting, pre-drying, and oven drying; it is characterized in that the color protection blanching: putting the rinsed potato chips into a color protection solution at 45-50 ℃ for blanching for 4-5 min; the cooking: and (3) putting the dehydrated potato chips into the treatment fluid to dip for 2-3s, and steaming by using mixed steam at the temperature of 210 ℃ and 250 ℃.
2. The preparation method of the mashed potato dry slice as claimed in claim 1, which is characterized by comprising the following steps:
(1) pretreatment of raw materials: peeling the cleaned potato body, cutting into potato chips with the thickness of 10-15mm, and rinsing to remove starch;
(2) blanching: putting the rinsed potato chips into a color protection solution at 45-50 ℃ for blanching for 4-5 min;
(3) and (3) dehydrating: cooling the blanched potato chips to a greenhouse, and removing free moisture on the surfaces of the potato chips by using cold air;
(4) and (3) cooking: putting the dehydrated potato chips into a treatment fluid to dip for 2-3s, and steaming by using mixed steam at the temperature of 210 ℃ and 250 ℃;
(5) tabletting: mixing the steamed potato chips with a proper amount of auxiliary materials, extruding the mixture into mashed potato with the particle size of less than or equal to 1.5mm, and then extruding the mashed potato into mashed potato slices with the particle size of 3-5 mm;
(6) pre-drying: turning the pressed mashed potato slices, placing the mashed potato slices in a heating device, and slowly heating to 50-55 ℃;
(7) drying: taking out the pre-dried mashed potatoes immediately, uniformly spreading the mashed potatoes on a material tray in a solar heat pump drying box, and starting a power supply to transmit drying air to a drying chamber along the vertical direction to pass through the material tray; starting a heat pump heating device, controlling the temperature of drying air in a drying chamber to be 65-75 ℃, and keeping the relative humidity to be 55-60%; simultaneously, dehumidifying and heating low-temperature and high-humidity air with the temperature of 45-55 ℃ and the humidity of 65-75% at the outlet of the drying chamber, and sending the air into the drying chamber for recycling; stopping drying after the water content of the mashed potatoes is reduced to below 10%;
(8) cooling and packaging: cooling the mashed potatoes to room temperature, packaging and storing to obtain the mashed potatoes dried slice finished product.
3. The method for preparing the mashed potato dry slice as claimed in claim 1 or 2, wherein the color-protecting solution contains 4-5 w% cinnamic acid, 0.1-0.2 w% chlorogenic acid, 0.05-0.1 w% ferrous lactate, 0.02-0.04 w% coumarin, and the balance water.
4. The method for preparing the dried mashed potato slices as claimed in claim 1 or 2, wherein the treating solution contains 6-8 w% sodium alginate, 13-15 w% konjac glucomannan and the balance water.
5. The method for preparing the dried mashed potato slices as claimed in claim 1 or 2, wherein the mixed steam is steam generated by heating an aqueous solution containing carbonic acid and cinnamic acid.
6. The method for preparing the dried mashed potato slices of claim 5, wherein the concentration of the carbonic acid in the aqueous solution is 6-10 w%, and the concentration of the cinnamic acid is 3-4 w%.
7. The method for preparing dried mashed potato slices as claimed in claim 2, wherein in step (5), the adjuvants are sophorolipid, cellulose acetate, 10 w% soybean oil solution in a ratio of 1: 3-4: 1-2 in mass ratio.
8. The method for preparing the mashed potato dry chips as claimed in claim 2, wherein in the step (5), the addition amount of the auxiliary materials is 0.2-0.3% of the mass of the steamed potato chips.
9. The method for preparing the dried mashed potato slices as claimed in claim 2, wherein in the step (6), the temperature rise rate is 2-3 ℃/min.
CN201911000918.5A 2019-10-21 2019-10-21 Preparation method of mashed potato dry slices Pending CN110810774A (en)

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Cited By (1)

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Publication number Priority date Publication date Assignee Title
CN111513256A (en) * 2020-04-17 2020-08-11 湖北卧龙神厨食品股份有限公司 Oil filtering process method for fried rice crust

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CN105594845A (en) * 2015-11-13 2016-05-25 中国热带农业科学院热带作物品种资源研究所 Novel cassava color-protection fresh-keeping agent, and fresh keeping method
CN105639537A (en) * 2015-12-30 2016-06-08 赵新友 Processing technology of potato chips
CN108272049A (en) * 2017-12-27 2018-07-13 贵州省生物技术研究所 A kind of method of solar heat pump drying chips dip

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Publication number Priority date Publication date Assignee Title
CN104738466A (en) * 2013-12-31 2015-07-01 张珉瑞 Method for producing machine-pressed dried sweet potato slices
CN105594845A (en) * 2015-11-13 2016-05-25 中国热带农业科学院热带作物品种资源研究所 Novel cassava color-protection fresh-keeping agent, and fresh keeping method
CN105639537A (en) * 2015-12-30 2016-06-08 赵新友 Processing technology of potato chips
CN108272049A (en) * 2017-12-27 2018-07-13 贵州省生物技术研究所 A kind of method of solar heat pump drying chips dip

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* Cited by examiner, † Cited by third party
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CN111513256A (en) * 2020-04-17 2020-08-11 湖北卧龙神厨食品股份有限公司 Oil filtering process method for fried rice crust

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