CN112869081A - Method for preparing dried sweet potatoes by microwave and natural airing - Google Patents
Method for preparing dried sweet potatoes by microwave and natural airing Download PDFInfo
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- CN112869081A CN112869081A CN202110220670.4A CN202110220670A CN112869081A CN 112869081 A CN112869081 A CN 112869081A CN 202110220670 A CN202110220670 A CN 202110220670A CN 112869081 A CN112869081 A CN 112869081A
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 103
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 103
- 238000000034 method Methods 0.000 title claims abstract description 24
- 238000001035 drying Methods 0.000 claims abstract description 31
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 12
- 230000005855 radiation Effects 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 230000008901 benefit Effects 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 17
- 230000001007 puffing effect Effects 0.000 description 16
- 235000001808 Ceanothus spinosus Nutrition 0.000 description 9
- 241001264786 Ceanothus spinosus Species 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- 238000010025 steaming Methods 0.000 description 7
- 238000001816 cooling Methods 0.000 description 6
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- 239000000835 fiber Substances 0.000 description 4
- 239000012467 final product Substances 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 239000012535 impurity Substances 0.000 description 4
- 238000007789 sealing Methods 0.000 description 4
- 235000015099 wheat brans Nutrition 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- 238000007605 air drying Methods 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 238000007603 infrared drying Methods 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- 241000207782 Convolvulaceae Species 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000021506 Ipomoea Nutrition 0.000 description 1
- 241000207783 Ipomoea Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 229910003460 diamond Inorganic materials 0.000 description 1
- 239000010432 diamond Substances 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000005670 electromagnetic radiation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- -1 flavonoid compounds Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
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- 238000011160 research Methods 0.000 description 1
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- 210000000952 spleen Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- 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
-
- 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
-
- 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
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for preparing dried sweet potatoes by microwave and natural airing, and belongs to the technical field of food processing. The sweet potato is steamed and then placed in the sun for first airing, microwave treatment and secondary airing. The microwave drying device provided by the invention is used for drying together by matching microwave and solar radiation, and simultaneously, the drying speed is accelerated while the unique flavor of natural drying is kept; compared with the method of completely and naturally airing, the method has the advantages of higher speed, less loss of nutrient components and unique flavor compared with microwave drying.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for preparing dried sweet potatoes by microwave and natural airing.
Background
Sweet potatoes (Ipomoea batatas (L.) Lam.) are also called sweet potatoes, and are annual herbaceous plants of Ipomoea of Convolvulaceae, which are important food crops in China. The wheat bran fiber and wheat bran fiber composite food is rich in nutrient elements such as starch, soluble sugar, protein, dietary fiber, mineral elements, vitamin E and the like, can tonify spleen and stomach and benefit strength, wherein the content of the vitamin E is 9.5 times of that of wheat, and flavonoid compounds contained in the wheat bran fiber and wheat bran fiber composite food have the health-care functions of clearing free radicals of a human body, resisting aging and the like. It is the top list in the ranking of anti-cancer vegetables published by the national cancer research center of japan.
CN111616335A discloses a processing method of dried sweet potatoes. Cleaning sweet potato, peeling, cutting into strips, performing high temperature steam treatment, infrared drying, secondary high temperature steam treatment, infrared drying, tertiary high temperature steam treatment, normal pressure-vacuum circulation drying, cooling, and packaging. The disadvantage of this solution is that the treatment is too cumbersome, the treatment costs are higher than the raw material costs, and it is not economical to implement.
CN201711003814.0 discloses a processing method of dried sweet potatoes. The sweet potato is prepared into a finished product by selecting, processing, stewing, drying, frying, throwing oil, seasoning, cooling and packaging. The scheme has the defects that sweet potatoes belong to high-starch grains, acrylamide generated by frying high-starch foods is not beneficial to human health after long-term eating, and residual oil generated by frying is not easy to treat and is easy to waste.
Disclosure of Invention
The invention provides a method for preparing dried sweet potatoes by microwave and natural airing, which can effectively preserve the nutritional ingredients of the dried sweet potatoes and shorten the drying time.
The purpose of the invention is realized by the following technical scheme:
a method for preparing dried sweet potato by microwave and natural air drying comprises steaming sweet potato, sun drying, microwave treating, and air drying again to obtain dried sweet potato.
The first drying time is 5-8h, and the sunlight intensity is 600-2/h；
The microwave treatment time is 5-15min, and the microwave power is 80-150W/g;
the secondary airing time is 5-8h, and the sunlight intensity is 50-400W/m2/h。
Cleaning the sweet potatoes before cooking;
the steaming time of sweet potato is 15-30min, and the stewing is stopped for 5-15min after steaming. The sweet potatoes are stewed with the fire stopped and then are kept stand to less than or equal to 40 ℃.
The sweet potato is steamed and boiled, peeled and sliced into slices with thickness of 5-10 mm.
After the dried sweet potatoes are prepared, the dried sweet potatoes are put into a packaging bag and stored at the temperature of 10-20 ℃ in the dark for at least 10 months at most.
The microwave makes water molecules quickly absorb energy through electromagnetic radiation to accelerate movement, and the water molecules overcome intermolecular acting force and quickly diffuse into the air to form evaporation.
At present, a plurality of food drying modes exist, solar energy is used as renewable energy which is environment-friendly, energy-saving and economical, and is still the food drying mode still used in many places in China, sweet potatoes are subjected to various physical and chemical changes after long-time solar irradiation, so that unique flavor is formed, and researches show that the advantages of products naturally aired in the aspects of sensory quality and flavor retention are more obvious; this is an advantage that cannot be achieved by methods such as microwave drying and chemical drying.
After the sweet potato slices are dried in the sun for one day, the water content of the sweet potato slices can not meet the requirement of safe food storage, the microwave treatment is carried out on the sweet potato slices dried in the sun for one day to accelerate the drying process, but the microwave processing is not suitable for too long time, and the sweet potato slices are continuously dried in the sun for the next day, so that the drying time is shortened, and the unique flavor of the dried sweet potato slices naturally dried in the sun is kept to the maximum extent.
The microwave drying device provided by the invention is used for drying together by matching microwave and solar radiation, and simultaneously, the drying speed is accelerated while the unique flavor of natural drying is kept; compared with the method of completely and naturally airing, the method has the advantages of higher speed, less loss of nutrient components and unique flavor compared with microwave drying. The method of the invention does not need frying and does not produce harmful substances such as acrylamide and the like.
Detailed Description
The following specific examples are provided to further illustrate the present invention so that those skilled in the art may better understand the invention and practice it, but the examples are not intended to limit the invention. Other various modifications, substitutions and alterations of the above-described structures of the present invention will occur to those skilled in the art without departing from the basic technical spirit of the invention as described herein.
The sweet potato used in the invention is a red-heart sweet potato which is about 20cm long and fresh and mature in spindle body.
The method for measuring the water content is a method specified in GB5009.3-2016 (national standard for measuring the water content in food safety) standards.
The method for measuring the reducing sugar is a method specified in GB5009.7-2016 (national food safety standard) for measuring the reducing sugar in food.
The method for measuring the chewiness of the invention comprises the following steps:
the measuring instrument is a TME-PRO type texture instrument of FTC company in America. The dried sweet potato product was cut into regular shapes (length: 15mm, width: 8mm, height: 4mm), and chewiness of the dried sweet potato was measured according to the instructions.
The test parameters were as follows:
mode (2): TPA-25N;
according to the height of the table top: 12 mm;
deformation amount: 15 percent;
initial force: 0.1N;
testing speed: 60 mm/min.
Example one
(1) Taking 3kg of red-heart sweet potatoes, and placing fresh red-heart sweet potatoes under running water to clean impurities such as silt on the surfaces; putting the cleaned sweet potatoes into a pot, steaming the sweet potatoes in water at normal pressure for 25 minutes, stopping heating, and stewing for 10 minutes; cooling the steamed sweet potatoes to be not too hot to the hands, and peeling the sweet potatoes (about 40 ℃); the peeled sweet potatoes are placed under a slicer and sliced into slices with the thickness of 5 mm.
(2) The sheet sweet potatoes are placed under the sun for airing, the airing time is 5 hours, and the radiation intensity is about 600W/m per hour2。
(3) Placing the dried sweet potato slices in a microwave oven for microwave treatment, wherein the microwave puffing power is 80W/g, the puffing time is 5 minutes, and then temporarily sealing and storing.
(4) The next day, placing the microwaved sweet potato slices under the sun again for sun-drying for 5 hr with radiation intensity of about 50W/m per hour2And obtaining a finished product.
(5) Packaging and storing the dried sweet potatoes, and storing the dried sweet potatoes at 10 ℃ in a dark place, wherein the shelf life can reach 10 months.
Detecting that the water content is 28.4g/100g before microwave puffing and 25.5g/100g after microwave puffing; the final product had a moisture content of 18.5g/100g and a reducing sugar content of 14.4g/100 g.
The moisture content of the fresh sweet potatoes is 67.7g/100g, and the reducing sugar content is 4.2g/100 g.
Example two
(1) Taking 5kg of red-heart sweet potatoes, and placing fresh red-heart sweet potatoes under running water to clean impurities such as silt on the surfaces; putting the cleaned sweet potatoes into a pot, steaming the sweet potatoes in water at normal pressure for 25 minutes, stopping heating, and stewing for 10 minutes; cooling the steamed sweet potatoes to be not too hot to the hands, and peeling the sweet potatoes (about 40 ℃); the peeled sweet potatoes are placed under a slicer and cut into slices with the thickness of 8 mm.
(2) Placing the sheet sweet potato under the sun for airing, wherein the airing time is 8 hours, and the radiation intensity is about 1300W/m per hour2。
(3) Placing the dried sweet potato slices in a microwave oven for microwave treatment, wherein the microwave puffing power is 150W/g, the puffing time is 15 minutes, and then temporarily sealing and storing.
(4) The next day, placing the microwaved sweet potato slices under the sun again for sun-drying for 8 hours, wherein the radiation intensity is about 400W/m per hour2And obtaining a finished product.
(5) Packaging and storing the dried sweet potatoes, and storing the dried sweet potatoes at 20 ℃ in a dark place, wherein the shelf life can reach 10 months.
Detecting that the water content is 20.2g/100g before microwave puffing and 14.5g/100g after microwave puffing; the final product had a moisture content of 9.3g/100g and a reducing sugar content of 8.6g/100 g.
The moisture content of the fresh sweet potatoes is 67.7g/100g, and the reducing sugar content is 4.2g/100 g.
EXAMPLE III
(1) Taking 5kg of red-heart sweet potatoes, and placing fresh red-heart sweet potatoes under running water to clean impurities such as silt on the surfaces; putting the cleaned sweet potatoes into a pot, steaming the sweet potatoes in water at normal pressure for 15 minutes, stopping heating, and stewing for 15 minutes; cooling the steamed sweet potatoes to be not too hot to the hands, and peeling the sweet potatoes (about 40 ℃); the peeled sweet potatoes are placed under a slicer and sliced into slices with the thickness of 10 mm.
(2) The sheet sweet potatoes are placed under the sun for airing, the airing time is 6 hours, and the radiation intensity is about 1200W/m per hour2。
(3) Placing the sun-cured sweet potato slices in a microwave oven for microwave treatment, wherein the microwave puffing power is 130W/g, the puffing time is 12 minutes, and then temporarily sealing and storing.
(4) The next day, placing the microwaved sweet potato slices under the sun again for sun-drying for 6 hr, wherein the radiation intensity is about 300W/m per hour2And obtaining a finished product.
(5) Packaging and storing the dried sweet potatoes, and storing the dried sweet potatoes at 15 ℃ in a dark place, wherein the shelf life can reach 10 months.
Detecting that the water content is 22.9g/100g before microwave puffing and 17.7g/100g after microwave puffing; the final product had a moisture content of 12.6g/100g and a reducing sugar content of 7.5g/100 g.
The moisture content of the fresh sweet potatoes is 67.7g/100g, and the reducing sugar content is 4.2g/100 g.
Example four
(1) Taking 5kg of red-heart sweet potatoes, and placing fresh red-heart sweet potatoes under running water to clean impurities such as silt on the surfaces; putting the cleaned sweet potatoes into a pot, steaming the sweet potatoes in water at normal pressure for 30 minutes, stopping heating, and stewing for 5 minutes; cooling the steamed sweet potatoes to be not too hot to the hands, and peeling the sweet potatoes (about 40 ℃); the peeled sweet potatoes are placed under a slicer and sliced into slices with the thickness of 10 mm.
(2) The sheet sweet potatoes are placed under the sun for airing, the airing time is 6 hours, and the radiation intensity is about 1000W/m per hour2。
(3) And (3) placing the dried sweet potato slices into a microwave oven for microwave treatment, wherein the microwave puffing power is 100W/g, the puffing time is 8 minutes, and then temporarily sealing and storing.
(4) The next day, placing the microwaved sweet potato slices under the sun again for drying for 7 hours, wherein the radiation intensity is about 260W/m per hour2And obtaining a finished product.
(5) Packaging and storing the dried sweet potatoes, and storing the dried sweet potatoes at 20 ℃ in a dark place, wherein the shelf life can reach 10 months.
Detecting that the water content is 24.5g/100g before microwave puffing and 21.4g/100g after microwave puffing; the final product had a moisture content of 13.2g/100g and a reducing sugar content of 9.1g/100 g.
The moisture content of the fresh sweet potatoes is 67.7g/100g, and the reducing sugar content is 4.2g/100 g.
The products obtained in the examples are subjected to an oven acceleration test (63 ℃), the shelf lives of the products are all more than 10 months, the texture indexes are shown in the following table 1, and the quality evaluations are shown in the following table 2.
TABLE 1 dried texture Properties of sweet potatoes
TABLE 2 evaluation criteria for dried sweet potatoes
In Table 2, ". DELTA" in the evaluation means example 1, ". smallcircle" means example 2, "□" means example 3, and "diamond" means example 4.
Claims (6)
1. A method for preparing dried sweet potatoes by microwave and natural airing is characterized in that the dried sweet potatoes are steamed and then placed in the sun for the first airing, the microwave treatment and the second airing to obtain dried sweet potatoes;
the first drying time is 5-8h, and the sunlight intensity is 600-2/h；
The microwave treatment time is 5-15min, and the microwave power is 80-150W/g;
the secondary airing time is 5-8h, and the sunlight intensity is 50-400W/m2/h。
2. The method for preparing dried sweet potatoes by microwave and natural drying in the sun according to claim 1, wherein the dried sweet potatoes are washed before being cooked.
3. The method for preparing dried sweet potatoes by microwave and natural sun-drying as claimed in claim 1, wherein the cooking time of the sweet potatoes is 15-30min, and the cooking is carried out and then the fire is stopped for stewing for 5-15 min.
4. The method for preparing dried sweet potatoes by microwave and natural drying in the sun according to claim 3, wherein the dried sweet potatoes are stewed and then are kept stand to less than or equal to 40 ℃.
5. The method for preparing dried sweet potatoes by microwave and natural drying in the sun according to claim 1, wherein the method comprises the steps of peeling the sweet potatoes after the sweet potatoes are cooked, and slicing the peeled sweet potatoes into slices with the thickness of 5-10 mm.
6. The method for preparing dried sweet potatoes through microwave and natural drying in the sun according to claim 1, wherein the dried sweet potatoes are put into a packaging bag and are protected from light and stored at the temperature of 10-20 ℃.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028168A (en) * | 2010-11-24 | 2011-04-27 | 浙江工业大学 | Method for processing instant dried sweet potato |
| CN109043409A (en) * | 2018-07-19 | 2018-12-21 | 童开英 | A kind of production method of dried sweet potato |
| CN110800856A (en) * | 2019-12-18 | 2020-02-18 | 广西柳州市秋野家生态农业综合发展有限公司 | Frosted preserved sweet potato and preparation method thereof |
-
2021
- 2021-02-26 CN CN202110220670.4A patent/CN112869081A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028168A (en) * | 2010-11-24 | 2011-04-27 | 浙江工业大学 | Method for processing instant dried sweet potato |
| CN109043409A (en) * | 2018-07-19 | 2018-12-21 | 童开英 | A kind of production method of dried sweet potato |
| CN110800856A (en) * | 2019-12-18 | 2020-02-18 | 广西柳州市秋野家生态农业综合发展有限公司 | Frosted preserved sweet potato and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 周华林,等: "改造传统工艺 促进红薯产业新发展", 《粮食科技与经济》 * |
| 玉冰: "自制红薯干", 《少年儿童研究》 * |
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Application publication date: 20210601 |
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