CN111567771A - Processing technology of fermented sweet potato freeze-dried sugar-free food - Google Patents
Processing technology of fermented sweet potato freeze-dried sugar-free food Download PDFInfo
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- CN111567771A CN111567771A CN202010499702.4A CN202010499702A CN111567771A CN 111567771 A CN111567771 A CN 111567771A CN 202010499702 A CN202010499702 A CN 202010499702A CN 111567771 A CN111567771 A CN 111567771A
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- sweet potato
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 79
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 79
- 235000013305 food Nutrition 0.000 title claims abstract description 31
- 238000005516 engineering process Methods 0.000 title claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 13
- 230000004151 fermentation Effects 0.000 claims abstract description 12
- 238000007710 freezing Methods 0.000 claims abstract description 11
- 230000008014 freezing Effects 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 238000004537 pulping Methods 0.000 claims abstract description 7
- 238000010025 steaming Methods 0.000 claims abstract description 5
- 239000003344 environmental pollutant Substances 0.000 claims abstract description 4
- 231100000719 pollutant Toxicity 0.000 claims abstract description 4
- 230000032683 aging Effects 0.000 claims abstract description 3
- 244000061456 Solanum tuberosum Species 0.000 claims description 30
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 30
- 235000013372 meat Nutrition 0.000 claims description 8
- 235000013606 potato chips Nutrition 0.000 claims description 7
- 230000018044 dehydration Effects 0.000 claims description 6
- 238000006297 dehydration reaction Methods 0.000 claims description 6
- 239000000835 fiber Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 241000186660 Lactobacillus Species 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 3
- 229940039696 lactobacillus Drugs 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000019640 taste Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000016127 added sugars Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 6
- 230000008569 process Effects 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 235000011888 snacks Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 241000607479 Yersinia pestis Species 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 238000005406 washing Methods 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing technology of a fermentation type sweet potato freeze-dried sugar-free food, which comprises the following steps: cleaning sweet potato, aging, peeling, pulping, inoculating, fermenting, homogenizing, freezing, dehydrating, slicing, and packaging; in the step of cleaning the sweet potato raw material, the pollutants on the surface of the sweet potato raw material are washed clean by clear water; in the curing step, the whole sweet potato is put into a steaming drawer, and the sweet potato is steamed by using water vapor; in the peeling step, when the temperature of the steamed sweet potato is reduced to 50 ℃, the skin of the sweet potato is peeled off by hands or scraped by a stainless knife. The processing technology of the fermented type sweet potato freeze-dried sugar-free food is adopted, so that the fermented type sweet potato freeze-dried sugar-free food is unique in flavor, crisp in taste, less in nutrition loss and free of added sugar.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing technology of fermented type sweet potato freeze-dried sugar-free food.
Background
At present, snack foods processed by taking sweet potatoes as raw materials mainly comprise products such as dried sweet potatoes, preserved sweet potatoes, mashed sweet potatoes, potato chips and the like, most of the snack foods adopt processing technologies such as baking, sugaring, stewing, frying and the like, and the snack foods are low in processing level and low in product grade. The nutrient components such as crude fiber and dietary fiber in the sweet potato are not easy to be absorbed by human body, and the requirement of people on consumption and upgrading is difficult to meet.
In addition, in order to increase the flavor and taste of the processed sweet potato food and prolong the shelf life, ingredients such as edible oil, shortening, sugar, puffing agent and the like are often used or added in the preparation process, so that the requirements of the current low-fat and low-sugar health food are not met. Therefore, there is a need to improve the taste, flavor, nutrition and safety of sweet potato snack foods by innovative processing techniques and development of novel flavors.
Disclosure of Invention
The invention aims to provide a processing technology of a fermented sweet potato freeze-dried sugar-free food, which has unique flavor, crisp mouthfeel, less nutrient loss and no sugar.
In order to realize the purpose, the invention provides a processing technology of fermented type sweet potato freeze-dried sugar-free food, which comprises the following steps: cleaning sweet potato, aging, peeling, pulping, inoculating, fermenting, homogenizing, freezing, dehydrating, slicing, and packaging;
in the step of cleaning the sweet potato raw material, the pollutants on the surface of the sweet potato raw material are washed clean by clear water; in the curing step, the whole sweet potato is put into a steaming drawer, and the sweet potato is steamed by using water vapor; in the peeling step, when the temperature of the steamed sweet potato is reduced to 50 ℃, the skin of the sweet potato is peeled off by hands or scraped by a stainless knife.
Preferably, the sweet potato raw material is a sweet potato variety with high sweetness, compact meat quality, fine fiber and uniform meat color.
Preferably, in the pulping step, the peeled sweet potatoes and warm boiled water are mixed according to the weight ratio of 1: 1 mixing and beating into potato pulp.
Preferably, in the inoculation step, 0.2% of lactobacillus fermentation powder is added into the potato pulp and stirred uniformly.
Preferably, in the fermentation step, the inoculated potato pulp is fermented for 6 hours at the temperature of 43 ℃, and then fermented for 20 hours at the temperature of 3-5 ℃.
Preferably, in the homogenizing step, the fermented potato pulp is homogenized for 2 times by a homogenizer under 25 MPa.
Preferably, in the freezing step, the homogenized potato pulp is poured into a tray of a freeze dryer, the thickness of the potato pulp is 0.9-1.3 cm, and the potato pulp is immediately put into a freezer or a freezer cabinet for freezing.
Preferably, in the dehydration step, the tray filled with the frozen potato pulp is put into a vacuum freeze dryer and dehydrated under a vacuum condition of less than 500 Pa until the water content is less than 3%.
Preferably, in the slicing step, the dehydrated product is cut into 2cm pieces by a knife2The potato chips are prepared.
Preferably, in the finished product packaging step, the finished potato chips are quickly placed into a packaging container for sealed storage.
Therefore, the processing technology of the fermented sweet potato freeze-dried sugar-free food is adopted, sweet potatoes are cooked and then are beaten into potato pulp, the fermentation bacteria agent is adopted for carrying out lactic acid treatment, and dehydration and drying are carried out under the vacuum freezing condition, so that the finished product has unique flavor, crisp mouthfeel, less nutrient loss, no sugar addition and more easily absorbed and utilized by human bodies.
The invention overcomes the defects of the traditional process, integrates an innovative technology in the step of adjusting the processing process and optimizes the processing process. Firstly, sweet potatoes with high sweetness are selected as raw materials, and sugar is not required to be added additionally, so that sweet sugar-free food is produced; secondly, the sweet potato is pulped and then is fermented by lactic acid bacteria, so that the finished product has special sweet and sour taste, and crude fiber, dietary fiber and saccharide nutrition in the sweet potato are easier to be absorbed and digested by human body; thirdly, the freeze-dried food prepared by dehydrating through a vacuum freeze-drying process not only greatly reduces the nutrient loss caused by the traditional hot processing process, but also has crisp taste and natural color and improves the grade of sweet potato leisure food; fourthly, the natural viscosity of the sweet potato pulp is fully utilized, no additional thickening agent and stabilizing agent are needed to be added, and the edible safety is improved.
The technical solution of the present invention is further described in detail by the following examples.
Detailed Description
The embodiments of the present invention will be further explained below.
A processing technology of a fermentation type sweet potato freeze-dried sugar-free food comprises the following steps: selecting sweet potato raw materials of proper varieties, cleaning the sweet potato raw materials, curing, peeling, pulping, inoculating, fermenting, homogenizing, freezing, dehydrating, slicing, and packaging finished products.
Selecting sweet potato raw materials of proper varieties: the sweet potato variety with high sweetness, compact meat quality, fine fiber and uniform meat color is required to be selected. If the sweetness is low, sugar is required to be additionally added to increase the sweetness; if the meat quality is loose and the potato pulp is not viscous enough, a thickening agent and a stabilizing agent are required to be added in the later period; if the raw material fiber of the sweet potato is rough, the sweet potato pulp is not fine enough, which affects the taste and crispness of the finished product; if the meat color of the sweet potato raw material is not uniform, the finished product has uneven color and poor commodity.
Cleaning sweet potato raw materials: and (3) washing the pollutants such as soil on the surface of the sweet potato raw material with clear water, and digging out the pest and disease damage parts on the sweet potato blocks.
Curing the sweet potato raw material: putting the whole sweet potato into a steaming drawer, and steaming the sweet potato thoroughly by using water vapor.
Peeling: when the temperature of the steamed sweet potato is reduced to about 50 ℃, the skin of the sweet potato is peeled off by hands or scraped by a stainless knife. The sweet potato is not peeled by using an iron tool, otherwise, the surface of the peeled sweet potato is easy to blacken.
Pulping: mixing the peeled sweet potatoes with warm boiled water according to the weight ratio of 1: 1 mixing and beating into potato pulp. If the water quantity is too small, the pulp is not easy to be formed, and the pulp quality is not uniform; if the water amount is too large, the potato pulp is too thin, which is not beneficial to fermentation.
Inoculation: inoculating lactobacillus fermentation powder into the potato pulp according to the dosage of 0.2%, and uniformly stirring. If the stirring is not uniform, the fermentation of the potato pulp is not uniform, and rancidity is easy to occur.
Fermentation: and fermenting the inoculated potato pulp for 6 hours at the temperature of 43 ℃, and fermenting for 20 hours after the potato pulp is placed at the temperature of 3-5 ℃. The post-fermentation can make the potato pulp have mellow flavor.
Homogenizing: homogenizing the fermented potato pulp for 2 times by a homogenizer under 25 MPa. The potato pulp is more delicate after being homogenized, and the finished product obtained after dehydration has better glossiness.
Freezing: and pouring the homogenized potato pulp into a tray of a freeze dryer to be about 1 cm in thickness, and immediately putting the potato pulp into a freezer or a freezer for freezing. The thickness of the potato pulp cannot be too thick, otherwise, the dehydration time needs to be prolonged more, and the required dehydration degree is not easy to achieve.
And (3) dehydrating: and (3) putting the tray filled with the frozen potato pulp into a freeze dryer, and dehydrating the tray under the vacuum state of less than 500 Pa until the water content is less than 3 percent. If the vacuum degree of the freeze dryer is not high enough, the finished product is difficult to reach the required water content; if the water content of the finished product is too high, the finished product is poor in crispness.
Slicing: and cutting the dehydrated product into 2cm square potato chips by a knife. Thin, sharp-edged knives are used, which otherwise tend to crack the chips.
Packaging a finished product: and quickly putting the finished potato chips into a packaging container for sealed storage. And a packaging bag or a can with good sealing performance is selected, otherwise, the finished product is easily affected with damp and the crispness is reduced.
Therefore, the processing technology of the fermented type sweet potato freeze-dried sugar-free food is adopted, and the fermented type sweet potato freeze-dried sugar-free food is unique in flavor, crisp in taste, low in nutrition loss and free of added sugar.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solutions of the present invention and not for limiting the same, and although the present invention is described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that: modifications and equivalents may be made to the invention without departing from the spirit and scope of the invention.
Claims (10)
1. A processing technology of a fermentation type sweet potato freeze-dried sugar-free food is characterized by comprising the following steps: cleaning sweet potato, aging, peeling, pulping, inoculating, fermenting, homogenizing, freezing, dehydrating, slicing, and packaging;
in the step of cleaning the sweet potato raw material, the pollutants on the surface of the sweet potato raw material are washed clean by clear water; in the curing step, the whole sweet potato is put into a steaming drawer, and the sweet potato is steamed by using water vapor; in the peeling step, when the temperature of the steamed sweet potato is reduced to 50 ℃, the skin of the sweet potato is peeled off by hands or scraped by a stainless knife.
2. The processing technology of the fermented sweet potato freeze-dried sugar-free food according to claim 1, which is characterized in that: the sweet potato is high in sweetness, compact in meat quality, fine in fiber and uniform in meat color.
3. The processing technology of the fermented sweet potato freeze-dried sugar-free food according to claim 1, which is characterized in that: in the pulping step, the peeled sweet potatoes and warm boiled water are mixed according to the mixing ratio of 1: 1 mixing and beating into potato pulp.
4. The processing technology of the fermented sweet potato freeze-dried sugar-free food according to claim 1, which is characterized in that: in the inoculation step, 0.2% of lactobacillus fermentation powder is added into the potato pulp and stirred uniformly.
5. The processing technology of the fermented sweet potato freeze-dried sugar-free food according to claim 1, which is characterized in that: in the fermentation step, the inoculated potato pulp is fermented for 6 hours at the temperature of 43 ℃, and then fermented for 20 hours at the temperature of 3-5 ℃.
6. The processing technology of the fermented sweet potato freeze-dried sugar-free food according to claim 1, which is characterized in that: in the homogenizing step, the fermented potato pulp is homogenized for 2 times by a homogenizer under 25 MPa.
7. The processing technology of the fermented sweet potato freeze-dried sugar-free food according to claim 1, which is characterized in that: in the freezing step, the homogenized potato pulp is poured into a tray of a freeze dryer, the thickness is 0.9-1.3 cm, and the potato pulp is immediately put into a freezer or a freezer cabinet for freezing.
8. The processing technology of the fermented sweet potato freeze-dried sugar-free food according to claim 1, which is characterized in that: in the dehydration step, the tray filled with the frozen potato pulp is put into a vacuum freeze dryer and dehydrated to the water content of less than 3 percent under the vacuum state of less than 500 Pa.
9. The processing technology of the fermented sweet potato freeze-dried sugar-free food according to claim 1, which is characterized in that: in the slicing step, the dehydrated product is cut into 2cm pieces by a knife2The potato chips are prepared.
10. The processing technology of the fermented sweet potato freeze-dried sugar-free food according to claim 1, which is characterized in that: in the step of packaging finished products, the finished potato chips are quickly placed into a packaging container for sealed storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010499702.4A CN111567771A (en) | 2020-06-04 | 2020-06-04 | Processing technology of fermented sweet potato freeze-dried sugar-free food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010499702.4A CN111567771A (en) | 2020-06-04 | 2020-06-04 | Processing technology of fermented sweet potato freeze-dried sugar-free food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111567771A true CN111567771A (en) | 2020-08-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010499702.4A Pending CN111567771A (en) | 2020-06-04 | 2020-06-04 | Processing technology of fermented sweet potato freeze-dried sugar-free food |
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| CN (1) | CN111567771A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112293694A (en) * | 2020-09-22 | 2021-02-02 | 湖北中医药大学 | Potato chips and preparation method thereof |
| CN112869082A (en) * | 2021-03-04 | 2021-06-01 | 陈华林 | Processing and preparation method of sweet potato residue non-staple food |
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| CN105029299A (en) * | 2015-08-17 | 2015-11-11 | 朱广双 | Preparation method of cooked sweet potato slices |
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| CN107897792A (en) * | 2017-11-30 | 2018-04-13 | 赖保山 | The method that fermentation sweet potato is prepared using spirulina |
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2020
- 2020-06-04 CN CN202010499702.4A patent/CN111567771A/en active Pending
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|---|---|---|---|---|
| CN103907853A (en) * | 2014-04-18 | 2014-07-09 | 连城田园食品厂 | Processing method of multi-flavor low-sugar crispy sweet potato chips |
| CN105029299A (en) * | 2015-08-17 | 2015-11-11 | 朱广双 | Preparation method of cooked sweet potato slices |
| CN105325959A (en) * | 2015-09-25 | 2016-02-17 | 南陵县襄荷产业协会 | Processing technology of deep-fried sweet potato slices |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112293694A (en) * | 2020-09-22 | 2021-02-02 | 湖北中医药大学 | Potato chips and preparation method thereof |
| CN112869082A (en) * | 2021-03-04 | 2021-06-01 | 陈华林 | Processing and preparation method of sweet potato residue non-staple food |
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Application publication date: 20200825 |