CN111743031B - Processing method of sweet potato candied fruit free of sugar, soft, fragrant and sweet - Google Patents
Processing method of sweet potato candied fruit free of sugar, soft, fragrant and sweet Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
- A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
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- 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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- 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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- Life Sciences & Earth Sciences (AREA)
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- Nutrition Science (AREA)
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- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing method of sweet potato preserve without sugar, which is characterized in that sweet potato preserved can be sweet without sugar by soaking sweet potato with compound hydrolase liquid for saccharification, starch aging can be prevented, and the hardening of sweet potato products is prevented; the semi-finished product is subjected to Maillard reaction through steam dry steaming to generate unique fragrance; the surface crust hardening is prevented by multi-gradient long-time low-temperature baking, and the internal moisture is slowly evaporated, so that a soft, fragrant, sweet and delicious product is prepared; finally, the quality guarantee period of the product is greatly prolonged by combining microwave pre-sterilization with pasteurization in water bath. The invention also adds citric acid during vacuum impregnation, so that starch is fully hydrolyzed, sugar is fully converted and sweetness is sufficient in the subsequent dry steaming and baking processes, and the product can obtain color protection and maintain glossiness. The sweet potato preserved fruit prepared by the invention does not need sugar or preservative, can greatly preserve the original flavor of the sweet potato, has soft and sweet taste and can be preserved for more than 9 months, thereby being a healthy food easy to store.
Description
Technical Field
The invention relates to the field of deep processing of sweet potatoes, in particular to a processing method of sweet potato preserved fruits which are soft and fragrant and sweet without sugar.
Background
Sweet potato is also called sweet potato, has sweet and mild taste, is nontoxic, and can tonify spleen and stomach, nourish heart spirit, benefit qi, promote lactation, remove blood stasis and remove toxin. Among 12 kinds of vegetables with the effects of cancer prevention and health care, the sweet potato is praised as an anticancer king. Sweet potato contains abundant mucin, which can not only maintain lubrication in joint cavity, but also maintain elasticity of heart vessel wall, prevent atherosclerosis, reduce subcutaneous fat, prevent connective tissue atrophy in liver and kidney, and improve immunity. The unique dehydroepiandrosterone of sweet potato can prevent colon cancer and breast cancer.
Fresh sweet potatoes are not easy to store and are required to be steamed for a long time, so that sweet potatoes are usually sweetened to be preserved, commonly called dried sweet potatoes or dried sweet potatoes. The sweet potato preserved fruit is prepared by soaking peeled sweet potatoes in sugar for a long time, boiling the sweet potatoes with sugar, adding a preservative, and then baking, wherein the prepared sweet potato preserved fruit has high sugar content, low water content and harder texture, and does not have chemical zero addition, so that the sweet potato preserved fruit does not meet the health consumption requirements of people at present. Therefore, there is a need to produce a sweet potato food which does not require sugar soaking, is soft in texture, can be stored for a long period of time, and maintains the flavor of sweet potato.
Disclosure of Invention
The invention aims to provide a processing method of sweet potato candied fruits which are soft, fragrant and sweet without sugar, high in water content, soft, fragrant and sweet in taste, bright in color, long in shelf life and capable of completely keeping the flavor of sweet potatoes.
The technical problems solved by the invention can be realized by adopting the following technical scheme:
a processing method of sweet potato preserved fruit without sugar, which comprises the following steps:
step one: peeling and cutting: selecting sweet potatoes with no lesions, no damage and good quality, cleaning, peeling off the skin, and cutting into blocks;
step two: vacuum impregnation: adding 500ml of compound hydrolase liquid into 750 kg of sweet potatoes cut in the first step, adding water with the temperature of 35-37 ℃ to submerge the sweet potatoes, adjusting the PH value to 4.5-5.5 by citric acid, and placing the sweet potatoes into a vacuum container with the vacuum degree of minus 0.08-minus 0.09MPa for vacuum impregnation for 1 hour;
step three: uniformly paving the sweet potatoes immersed in the second step in a high-temperature steaming room for dry steaming for 90 minutes, wherein the temperature of the steaming room is 105-110 ℃;
step four: placing the semi-finished product subjected to steam baking in the third step into a baking room for low-temperature baking for 22-25 hours;
step five: putting the semi-finished product baked in the step four into 2450MHz tunnel microwave equipment for microwave pre-sterilization for 3-6 minutes;
step six: vacuum packaging;
step seven: pasteurizing in a pasteurization water bath and air drying.
Preferably, the compound hydrolase liquid in the second step is prepared by taking 450g of powdery alpha amylase, beta amylase, isoamylase and cellulase according to the weight ratio of 1:1:0.8:0.6, adding water, and dissolving to 1000 ml.
Preferably, in the second step, the activity of the alpha-amylase is more than or equal to 50U/mg, the activity of the beta-amylase is more than or equal to 75U/mg, the activity of the isoamylase is more than or equal to 30U/mg, and the activity of the cellulase is more than or equal to 50U/mg.
Preferably, the baking step in the fourth step is: (1) baking at 76-80 deg.c for 3 hr; (2) reducing the temperature by 4 ℃ every 3 hours for baking; (3) baking for 10 hours at 60 ℃.
Preferably, the temperature of the microwave pre-sterilization in the fifth step is 75-80 ℃.
Preferably, the packaging in the step six adopts a food grade nylon composite steaming bag for vacuum packaging, the vacuum degree of the vacuum packaging machine is minus 0.08 to minus 0.09MPa, and the heat sealing temperature is 180-200 ℃.
Preferably, the pasteurization water bath temperature in the step seven is 95-100 ℃, and flowing water is sprayed and cooled to normal temperature after maintaining the temperature for 15 minutes.
According to the sweet potato sweet-scented preserved fruit, sweet taste can be achieved without adding sugar by soaking sweet potatoes in the compound hydrolase liquid for saccharification, and meanwhile, the compound hydrolase liquid can prevent starch from aging, so that the sweet potato product is prevented from being hardened; the semi-finished product is subjected to Maillard reaction through steam dry steaming to generate unique fragrance; the surface crust hardening can be prevented by multi-gradient long-time low-temperature baking, and the internal moisture is slowly and fully evaporated, so that a soft, fragrant, sweet and delicious product is prepared; finally, the quality guarantee period of the product can be greatly prolonged by combining microwave pre-sterilization with pasteurization in water bath. Meanwhile, citric acid is added during vacuum impregnation, so that starch is fully hydrolyzed, sugar is fully converted and sweetness is sufficient in the subsequent dry steaming and baking processes, and the product can be protected in color and kept in glossiness. The sweet potato preserved fruit prepared by the invention does not need sugar or preservative, can greatly preserve the original flavor of the sweet potato, has moderate sweetness, soft and sweet taste and long shelf life of more than 9 months, and is a healthy food easy to store.
Detailed Description
The present invention will be described in detail with reference to specific examples, but embodiments of the present invention are not limited thereto.
The invention comprises the following steps:
step one: peeling and cutting: selecting sweet potatoes with no lesions, no damage and good quality, cleaning, peeling off the skin, and cutting into blocks;
step two: vacuum impregnation: adding 500ml of compound hydrolase liquid into 750 kg of sweet potatoes cut in the first step, adding water at 35-37 ℃ to immerse the sweet potatoes, adjusting the PH value to 4.5-5.5 by citric acid, and placing the sweet potatoes into a vacuum container with the vacuum degree of minus 0.08-minus 0.09MPa for vacuum dipping for 1 hour.
The compound hydrolase liquid is prepared by dissolving a mixture of powdery alpha-amylase (the activity is more than or equal to 50U/mg), beta-amylase (the activity is more than or equal to 75U/mg), isoamylase (the activity is more than or equal to 30U/mg) and cellulase (the activity is more than or equal to 50U/mg) in water. 450g of a powdery mixture of alpha-amylase, beta-amylase, isoamylase and cellulase in a weight ratio of 1:1:0.8:0.6 is taken, and water is added for constant dissolution to 1000ml, thus obtaining the compound hydrolase liquid.
The alpha amylase, the beta amylase and the isoamylase can convert starch in the sweet potato into sugar, and the purpose of adding the three amylases is to promote starch degradation and saccharification in sweet potato raw materials and endow sweet potato products with sweet taste under the condition of no sugar addition. Alpha amylase mainly acts on alpha-1, 4-glycosidic bonds inside starch molecules; beta amylase mainly acts on alpha-1, 4-glycosidic bonds at the outer end of starch molecules; the isoamylase acts on alpha-1, 6-glycosidic bond at branching point of amylopectin molecule to cleave the whole side chain of amylopectin into amylose; the three enzymes are used in a combined way, and can be used for rapidly degrading sweet potato starch in a synergistic way. The cellulose can degrade the fibers of the sweet potatoes into low molecules, so that the sweet potato preserved fruit has finer and more fragrant and sweet taste and is easier to absorb nutrition.
The step changes the process of adding sugar during the traditional sweet potato confection production, can degrade starch, resist starch aging, prevent the sweet potato confection from being hardened due to starch aging, and can increase sweetness without adding sugar at the same time, thereby greatly reducing the production cost.
The pH value of the soaking solution is adjusted to 4.5-5.5 by adding citric acid into the soaking water solution, so that the conversion of sucrose in the starch hydrolysate into glucose and fructose can be promoted, the taste of the sweet potato preserved fruit can be adjusted, the osmotic pressure of the product can be enhanced, and a certain antibacterial effect can be given to the product, so that the shelf life of the product can be prolonged.
The vacuum impregnation is to allow the enzyme solution to fully and rapidly permeate into the raw materials, so that the sweet potato is saccharified faster, more fully and more uniformly, the best effect is achieved, and the sweet potato is sweet and soft in taste. The soaking time was optimal for saccharification at 1 hour, for the reasons shown in Table 1.
As can be seen from table 1, the longer the vacuum impregnation time, the higher the saccharification degree, but as the soaking time increases, the souring phenomenon may occur, and when the soaking time is 1 hour, the sweetness of the semi-finished product increases significantly, and the souring phenomenon does not occur.
TABLE 1 Effect of vacuum impregnation time on saccharification effect of semi-finished products
Note that: (1) the dipping temperature is 35-37 ℃; (2) citric acid is added into enzymolysis liquid with the vacuum degree of-0.08 to-0.09 MPaMPa (which is the inherent performance parameter of equipment) (3), and the PH is regulated to 4.5-5.5.
Step three: uniformly paving the sweet potatoes immersed in the second step on a multi-layer bracket, and putting the multi-layer bracket into a steaming room to be steamed for 90 minutes by steam; the temperature of the steam room was about 110 ℃.
The steam dry steaming is used for dehydrating the sweet potatoes and simultaneously enabling sugar in the semi-finished products to generate Maillard reaction, so that unique fragrance is generated, and the sweet potato flavor is more aromatic and has a good promotion effect. The effect of steam dry steaming time on the product at a certain steam temperature is shown in table 2:
TABLE 2 influence of steam dry steaming time on semi-finished products
Note that: (1) the temperature of the steaming room is about 110 ℃; (2) the sweet potato is sweet potato.
As can be seen from Table 2, the semi-finished product had the best color and smell at 110℃for 90 minutes, and the end product was well formed and did not crack.
And the citric acid added in the second step can improve the saccharification process during dry steaming, protect the color and keep the glossiness.
Step four: and (3) putting the semi-finished product subjected to steam dry steaming in the step (III) into a curing barn for low-temperature curing so as to achieve the purpose of further dehydration. The semi-finished products are placed on the multi-layer placing frames, the semi-finished products of each layer of placing frames are evenly paved, and the baking steps are as follows: (1) baking at 76-80 deg.c for 3 hr; (2) reducing the temperature by 4 ℃ every 3 hours for baking; 4-5 gradients in total; (3) baking for 10 hours at 60 ℃.
The surface moisture can be separated as soon as possible by baking at 76-80 ℃, and sugar produced by enzymolysis in the second step is quickly solidified and attached to the surface of the semi-finished product, so that the loss of sugar is prevented, and the sweetness of the semi-finished product is ensured. The baking is carried out at the temperature of 4 ℃ every 3 hours, so that the surface crust hardening can be prevented, the phenomenon that the internal water cannot be discharged does not occur, but the internal water is slowly separated out, the requirement of the required water content is met, and finally the baking is carried out at 60 ℃ for 10 hours, so that the water content of the semi-finished product after the final baking is less than 20%. The taste of the semi-finished product can be kept soft through low-temperature gradient slow baking, sugar can not be lost, and the low-temperature baking can ensure that the prepared sweet potato preserved fruit is golden, transparent and glossy.
Step five: placing the baked semi-finished product in tunnel microwave equipment for microwave pre-sterilization, wherein the thickness of the semi-finished product is 5cm, and the sterilization time is 3-6 minutes; the temperature is 75-80 ℃ and the power is 2450MHz;
the moisture content of the semi-finished product after baking in the fourth step is less than 20%, but the effect of inhibiting microorganisms still does not reach a higher degree, and the sugar content of the semi-finished product does not reach the sugar content of the traditional dried sweet potatoes and can not effectively inhibit the growth of microorganisms, so that the vacuum packaging and sterilization are required for achieving a longer shelf life.
Traditional long-time pasteurization in water bath has high requirements on the steaming resistance of the packaging bag, otherwise, the phenomena of degumming and bag cracking occur, and the packaging bag with high steaming resistance increases the product cost. Therefore, the pasteurization time in the pasteurization water bath is not too long, and the microwave pre-sterilization is adopted as an auxiliary measure in the invention.
The microwave heating sterilization is completely different from the traditional heating sterilization mode, the energy can directly penetrate through the interior of food for heating, the depth can reach 4-9 cm, the heating is uniform, meanwhile, the microwave heating sterilization has a thermal effect and a non-thermal effect, microorganisms and pathogenic bacteria can be killed rapidly, the sterilization rate reaches more than 90%, the electric heating conversion efficiency of microwaves is high, the microwave heating sterilization does not act on surrounding air, the heat energy loss is small, and the external scorching phenomenon can not be generated due to the simultaneous internal and external heating sterilization. When the microwave is used for pre-sterilization, no smoke and dust exist, so that food and environment are not polluted.
By the microwave pre-sterilization treatment, the pasteurization time of the semi-finished product after vacuum packaging can be greatly shortened, thereby avoiding the phenomena of package bag breakage and degumming.
Step six: packaging, namely vacuum packaging by adopting a food-grade nylon composite steaming and boiling bag. The vacuum degree of the vacuum packaging machine is-0.08 to-0.09 MPa, and the heat sealing temperature is 180-200 ℃.
Step seven: pasteurization and air drying. The water bath temperature of pasteurization in the water bath is 95-100 ℃, and flowing water is sprayed and cooled to normal temperature after the temperature is kept for 15 minutes. Under the condition of saving the cost of the packaging bag, the low-cost packaging bag can be ensured not to degumm and crack by pasteurizing in a water bath at the water bath temperature of 95-100 ℃ for 15 minutes; and after the sterilization process, the finished product reaches commercial sterile state, and the shelf life reaches more than 9 months.
The microwave pre-sterilization and water bath pasteurization can ensure that the quality guarantee period of the product can still reach more than 9 months under the condition of low sugar content and non-greasy taste, thereby ensuring that the product is softer than the traditional dried sweet potato (high sugar and non-sterilization). And (5) carrying out pasteurization and then air-drying the moisture on the surface of the packaging bag through a fan.
The effect of microwave pre-sterilization time on the shelf life of the finished product, with the temperature and time of pasteurization in the pasteurization bath unchanged, is shown in table 3:
TABLE 3 influence of microwave Pre-sterilization time on shelf-life of finished products
Note that: (1) the temperature of the microwave pre-sterilization is 75 ℃; (2) the power is 2450MHZ (this is the device intrinsic performance parameter); (3) the pasteurization in the pasteurization bath was carried out at a bath temperature of 95℃for 15 minutes.
As can be seen from table 3, microwave pre-sterilization is necessary to ensure that the shelf life of the product reaches more than 9 months, and when the time of microwave pre-sterilization is 3 minutes, the shelf life requirement can be met by matching with pasteurization in water bath.
After the microwave pre-sterilization, vacuum packaging and pasteurization in the fifth to seventh steps, the sweet potato preserved fruit product reaches the commercial sterile requirement, and the shelf life can reach more than 9 months.
The foregoing description is only a preferred embodiment of the present invention, and is not intended to limit the technical scope of the present invention, so any minor modifications, equivalent changes and modifications made to the above embodiments according to the technical spirit of the present invention still fall within the scope of the present invention.
Claims (6)
1. A processing method of sweet potato preserved fruit without sugar, which comprises the following steps:
step one: peeling and cutting: selecting sweet potatoes with no lesions, no damage and good quality, cleaning, peeling off the skin, and cutting into blocks;
step two: vacuum impregnation: adding 500ml of compound hydrolase liquid into 750 kg of sweet potatoes cut in the first step, adding water with the temperature of 35-37 ℃ to submerge the sweet potatoes, adjusting the PH value to 4.5-5.5 by citric acid, putting into a vacuum container with the vacuum degree of minus 0.08-minus 0.09MPa, and carrying out vacuum impregnation for 1 hour, wherein the compound hydrolase liquid is prepared by taking 450g of powdery alpha amylase, beta amylase, isoamylase and cellulase according to the weight ratio of 1:1:0.8:0.6, and adding water to dissolve to 1000 ml;
step three: uniformly paving the sweet potatoes immersed in the second step in a high-temperature steaming room for dry steaming for 90 minutes, wherein the temperature of the steaming room is 105-110 ℃;
step four: placing the semi-finished product subjected to steam baking in the third step into a baking room for low-temperature baking for 22-25 hours;
step five: putting the semi-finished product baked in the step four into 2450MHz tunnel microwave equipment for microwave pre-sterilization for 3-6 minutes;
step six: vacuum packaging;
step seven: pasteurizing in a pasteurization water bath and air drying.
2. The method for processing sweet potato candied fruits without sugar, which is soft, fragrant and sweet and is characterized by comprising the following steps: in the second step, the activity of the alpha-amylase is more than or equal to 50U/mg, the activity of the beta-amylase is more than or equal to 75U/mg, the activity of the isoamylase is more than or equal to 30U/mg, and the activity of the cellulase is more than or equal to 50U/mg.
3. The method for processing sweet potato candied fruits without sugar, which is soft, fragrant and sweet and is characterized by comprising the following steps: the baking step in the fourth step is as follows: (1) baking at 76-80 deg.c for 3 hr; (2) reducing the temperature by 4 ℃ every 3 hours for baking; (3) baking for 10 hours at 60 ℃.
4. The method for processing sweet potato candied fruits without sugar, which is soft, fragrant and sweet and is characterized by comprising the following steps: and step five, the temperature of the microwave pre-sterilization is 75-80 ℃.
5. The method for processing sweet potato candied fruits without sugar, which is soft, fragrant and sweet and is characterized by comprising the following steps: and step six, vacuum packaging is carried out by adopting a food-grade nylon composite steaming bag, the vacuum degree of the vacuum packaging machine is-0.08 to-0.09 MPa, and the heat sealing temperature is 180-200 ℃.
6. The method for processing sweet potato candied fruits without sugar, which is soft, fragrant and sweet and is characterized by comprising the following steps: and step seven, the water bath temperature of pasteurization in the water bath is 95-100 ℃, and flowing water is sprayed and cooled to normal temperature after the temperature is kept for 15 minutes.
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