CN113080401A - Application of alpha-1, 4-glucohydrolase, pachyrhizus jujubes and preparation method thereof - Google Patents
Application of alpha-1, 4-glucohydrolase, pachyrhizus jujubes and preparation method thereof Download PDFInfo
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- CN113080401A CN113080401A CN202110396141.XA CN202110396141A CN113080401A CN 113080401 A CN113080401 A CN 113080401A CN 202110396141 A CN202110396141 A CN 202110396141A CN 113080401 A CN113080401 A CN 113080401A
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- 241001247821 Ziziphus Species 0.000 title claims abstract description 145
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 241001560086 Pachyrhizus Species 0.000 title claims description 52
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 266
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 266
- 238000000855 fermentation Methods 0.000 claims abstract description 60
- 230000004151 fermentation Effects 0.000 claims abstract description 55
- 239000007864 aqueous solution Substances 0.000 claims abstract description 29
- 238000001035 drying Methods 0.000 claims abstract description 27
- 235000000346 sugar Nutrition 0.000 claims abstract description 23
- 238000010411 cooking Methods 0.000 claims abstract description 4
- 239000007921 spray Substances 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 230000018044 dehydration Effects 0.000 claims description 14
- 238000006297 dehydration reaction Methods 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 240000008866 Ziziphus nummularia Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000003860 storage Methods 0.000 description 36
- 238000004519 manufacturing process Methods 0.000 description 14
- 238000005507 spraying Methods 0.000 description 14
- 238000004806 packaging method and process Methods 0.000 description 11
- 238000001816 cooling Methods 0.000 description 10
- 238000002372 labelling Methods 0.000 description 10
- 238000007789 sealing Methods 0.000 description 10
- 238000010025 steaming Methods 0.000 description 10
- 238000004140 cleaning Methods 0.000 description 6
- 235000001808 Ceanothus spinosus Nutrition 0.000 description 5
- 241001264786 Ceanothus spinosus Species 0.000 description 5
- 241000219112 Cucumis Species 0.000 description 5
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 5
- 241000238631 Hexapoda Species 0.000 description 5
- 206010027146 Melanoderma Diseases 0.000 description 5
- 244000061456 Solanum tuberosum Species 0.000 description 5
- 235000002595 Solanum tuberosum Nutrition 0.000 description 5
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 5
- 238000005520 cutting process Methods 0.000 description 5
- 201000010099 disease Diseases 0.000 description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 5
- 238000011049 filling Methods 0.000 description 5
- 230000017525 heat dissipation Effects 0.000 description 5
- 238000007689 inspection Methods 0.000 description 5
- 238000007639 printing Methods 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 238000003892 spreading Methods 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 238000009461 vacuum packaging Methods 0.000 description 5
- 238000009423 ventilation Methods 0.000 description 5
- 239000008103 glucose Substances 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000003631 expected effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
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- 239000002245 particle Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
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Classifications
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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
- A23L19/105—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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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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- 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 is suitable for the technical field of food processing, and provides application of alpha-1, 4-glucohydrolase, sweet potato jujubes and a preparation method thereof, and particularly the alpha-1, 4-glucohydrolase can increase soluble sugar on the surfaces of the sweet potato jujubes. The preparation method of the sweet potato jujube comprises the following steps: cooking sweet potatoes, forming, dehydrating and drying to obtain dehydrated and dried sweet potatoes; and (3) carrying out spray treatment on the surface of the dehydrated and dried sweet potato by using an alpha-1, 4-glucohydrolase aqueous solution, and then carrying out fermentation treatment to obtain the sweet potato jujube. The application of the alpha-1, 4-glucohydrolase in increasing the soluble sugar on the surface of the sweet potato jujube can prepare the sweet potato jujube with thick and uniform white frost layer on the surface, the surface of the sweet potato jujube is completely covered with the white frost layer, the content of the soluble sugar is higher, the quality is excellent, and the commodity and the economic value of the product can be obviously improved.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to application of alpha-1, 4-glucohydrolase, sweet potato jujube and a preparation method thereof.
Background
The sweet potato is commonly called as sweet potato, and the sweet potato jujube is a cooked sweet potato product and is a special agricultural product in the market of jujube village. The common people have the habit of producing the sweet potato jujubes by themselves, the sweet potato jujubes cannot be sold in the market as commodities until the reform and the opening of the sweet potato jujubes are deeply favored by consumers, and the sweet potato jujubes are exported to countries and regions such as Japan, Korea and the like, and are now one of important channels for increasing the income of farmers in sweet potato production areas in the Zhuang city.
The sweet potato jujube is prepared by sweet potato cleaning → cooking → peeling and shaping → dehydration and drying → storage → metering and packaging. A layer of white frost layer is sometimes generated on the surface of the sweet potato jujubes under natural conditions in the storage process, the sweet potato jujubes are suitable for external conditions in the storage process, starch in the sweet potato jujubes is converted to exude coagulates of soluble sugars such as glucose, fructose and the like, the coagulates are commonly called as 'white frost' by the same and masses, and the white frost layer is the expression of the marked appearance characteristics and excellent internal quality of the sweet potato jujubes; the white frost layer is thick and uniform, and completely covers the surface of the sweet potato jujubes, which shows that the sweet potato jujubes have excellent quality.
However, the sweet potato jujube products on the market generally have the phenomenon that the formation amount of surface soluble sugar, namely white frost layers, is small and uneven, and cannot meet the requirements of the market and consumers on the quality of the sweet potato jujubes. Specifically, at present, a white frost layer on the surface of a pachyrhizus jujube product is formed under natural conditions in a storage link, and the content of the white frost layer on the surface of the pachyrhizus jujube is low and uneven; the content of white frost layers generated on the surfaces of the sweet potato jujubes produced in each batch is different from one manufacturer to another and is more, less and more. The production season of the pachyrhizus jujubes starts from the beginning of 10 months until the beginning of 5 months in the next year, the whole production period is basically in winter and spring, the natural temperature is low, and manufacturers or farmers at home and abroad producing the pachyrhizus jujubes do not adopt greenhouse storage fermentation measures, so that the method is one of the main reasons for different contents of white frost layers generated on the surfaces of each batch of produced pachyrhizus jujubes. The content of the soluble sugar in the white frost layer on the surface of the sweet potato jujubes is one of important quality traits, and the quality of the sweet potato products is determined by the content of the soluble sugar.
Disclosure of Invention
An object of an embodiment of the present invention is to provide an application of α -1, 4-glucohydrolase, aiming at solving the problems set forth in the background art.
The embodiment of the invention is realized by the application of alpha-1, 4-glucohydrolase in increasing the soluble sugar on the surface of the pachyrhizus jujubes.
Another object of the embodiment of the present invention is to provide a method for preparing pachyrhizus jujubes, which comprises the following steps:
cooking sweet potatoes, forming, dehydrating and drying to obtain dehydrated and dried sweet potatoes;
and (3) carrying out spray treatment on the surface of the dehydrated and dried sweet potato by using an alpha-1, 4-glucohydrolase aqueous solution, and then carrying out fermentation treatment to obtain the sweet potato jujube.
As a preferable scheme of the embodiment of the invention, in the step, the temperature of dehydration and drying is 60-70 ℃.
As another preferable scheme of the embodiment of the invention, in the step, the water content of the dehydrated and dried sweet potatoes is 20-30%.
As another preferable scheme of the embodiment of the invention, the mass of the alpha-1, 4-glucohydrolase aqueous solution is 3% -7% of the mass of the dehydrated and dried sweet potatoes.
In another preferred embodiment of the present invention, the concentration of the α -1, 4-glucohydrolase aqueous solution is 3000 to 5000U/mL.
As another preferable mode of the embodiment of the present invention, the method for preparing the α -1, 4-glucohydrolase aqueous solution comprises the steps of:
mixing liquid alpha-1, 4-glucohydrolase with warm water at 40-50 ℃ to obtain the alpha-1, 4-glucohydrolase aqueous solution.
As another preferable scheme of the embodiment of the invention, in the step, the temperature of the pachyrhizus jujubes is controlled to be not higher than 35 ℃ during the fermentation treatment.
The embodiment of the invention also aims to provide the pachyrhizus jujubes prepared by the preparation method.
As another preferable scheme of the embodiment of the invention, the soluble sugar content of the pachyrhizus jujubes is 28.33g/100 g-34.49 g/100 g.
The method for remarkably increasing the soluble sugar on the surface of the sweet potato jujubes comprises the steps of spraying clear water on the surface of the sweet potato jujubes to humidify the sweet potato jujubes by the conventional method instead of spraying alpha-1, 4-glucohydrolase aqueous solution to humidify the sweet potato jujubes before a storage and production link after dehydration and drying, and then fermenting the sweet potato jujujubes in a greenhouse for a period of time to produce the sweet potato jujujubes. Under the catalytic action of alpha-1, 4-glucose hydrolase, the sweet potato jujubes are stored and fermented, starch in the products is converted into glucose and the like, fine solidified white particles are easily formed on the surfaces of the sweet potato jujubes, and the effect of obviously increasing the white frost layer on the surfaces of the sweet potato jujubes is achieved.
The application of the alpha-1, 4-glucohydrolase in increasing the soluble sugar on the surface of the sweet potato jujube can prepare the sweet potato jujube with thick and uniform white frost layer on the surface, the surface of the sweet potato jujube is completely covered with the white frost layer, the content of the soluble sugar is higher, the quality is excellent, and the commodity and the economic value of the product can be obviously improved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The embodiment provides a preparation method of sweet potato jujubes, which comprises the following steps:
s1, mixing and stirring the liquid alpha-1, 4-glucohydrolase (with the concentration of 50000U/mL) and warm water at 40 ℃ uniformly according to a proper proportion to prepare an alpha-1, 4-glucohydrolase aqueous solution with the concentration of 3000U/mL for later use.
S2, selecting the special red heart sweet potato with the weight of 500 g, the sugar content of 16% and the water content of 65% as the raw material. The sweet potatoes are stored for more than 15 days after being harvested, so that the sweet potatoes are saccharified and the sweetness is increased; bad potato blocks with black spot and insect damage and rot are removed.
S3, removing sweet potato vine from the selected sweet potatoes, cleaning with clear water, and then placing in a steamer for steaming for 40 minutes, wherein the steaming time can be determined according to the sizes of sweet potato blocks. The sweet potato blocks are steamed thoroughly, so that no white hearts exist in the sweet potato blocks, but the sweet potato blocks are not steamed and overcooked, otherwise, the sweet potato blocks are difficult to cut into blocks and shape.
S4, spreading the cooked sweet potato blocks on a mat, cooling, peeling the sweet potatoes with a blade when the temperature is 20 ℃ without scalding hands, cooling the peeled sweet potatoes thoroughly, and cutting the sweet potatoes into sweet potato slices with the thickness of 1.5 cm or sweet potato strips with the thickness of about 2.5 cm by a special cutter.
S5, placing the molded sweet potato slices or sweet potato strips on a drying rack vehicle in order, pushing the sweet potato slices or sweet potato strips into a baking room at 60 ℃ for dehydration drying, wherein the dehydration drying time lasts for 7 hours until the moisture of the sweet potato slices is reduced to 20%, and obtaining the dehydrated and dried sweet potatoes by taking the sweet potato slices or sweet potato strips as a standard when the sweet potatoes are bent by hands and are not broken.
S6, after the obtained dehydrated and dried sweet potatoes are moved out of a baking room, the surfaces of the dehydrated and dried sweet potatoes are sprayed with the prepared alpha-1, 4-glucohydrolase aqueous solution in front of a lower drying rack, wherein the upper and lower surfaces of the sweet potatoes are required to be sprayed uniformly, and the spraying quality of the alpha-1, 4-glucohydrolase aqueous solution is 3% of the mass of the dehydrated and dried sweet potatoes.
S7, filling the sweet potatoes after the spraying treatment into a sealed large-scale fermentation storage tank, sealing, and then transferring the sweet potatoes into a greenhouse at 25 ℃ for fermentation treatment; after about 10 hours, the temperature of the sweet potato jujubes in the fermentation storage tank begins to rise obviously, and the temperature of the sweet potato jujubes in the fermentation storage tank is controlled to be about 30 ℃ and cannot exceed 35 ℃; if the temperature of the sweet potato jujubes in the fermentation storage tank exceeds 35 ℃, opening a sealing cover of the fermentation storage tank for ventilation and heat dissipation; after fermentation for 36 hours, when a layer of white frost layer grows from the sweet potato jujubes in the container through further fermentation, the sweet potato jujubes with high quality are prepared, and then the sweet potato jujubes can be obtained.
After the self-fermentation storage tank is moved into a greenhouse for 30 hours, the temperature in the tank and the generation condition of the white frost layer on the surface of the sweet potato jujubes are observed every 2 hours, the white frost layer of the sweet potato jujubes uniformly grows out to completely cover the surface of the sweet potato jujubes, the fermentation is stopped immediately at the moment, the sweet potato jujujubes in the fermentation tank are put into a food transfer box and are moved out of the greenhouse, and production links such as grading, metering, packaging and the like are carried out at normal temperature.
S8, grading and packaging: and grading the fermented pachyrhizus jujubes. Removing the melon slices with hard white hearts and disease spots; removing the slices with width less than 7cm × 3cm, and quantitatively vacuum packaging the sweet potato jujubes with neat slices, transparency, brightness, dry outside and soft inside, and white frost layer on the surface.
S9, inspecting, labeling, warehousing and storing: and (4) inspecting the packaged pachyrhizus and jujube products. And printing date, labeling and boxing the pachyrhizus jujubes qualified by inspection, and warehousing and storing for sale.
In this example, it is desirable that the α -1, 4-glucohydrolase aqueous solution be sprayed uniformly, and the α -1, 4-glucohydrolase solution on the surface of the pachyrhizus jujubes is not dropped downward. In the example, the alpha-1, 4-glucohydrolase is used at a threshold concentration, so that the pachyrhizus jujubes are excessively saccharified when the alpha-1, 4-glucohydrolase is too high, the total sugar content of the pachyrhizus jujubes is too high, the special flavor of the pachyrhizus jujubes is seriously reduced, and the saccharification effect of the pachyrhizus jujubes cannot reach the expected effect when the alpha-1, 4-glucohydrolase is too low.
Example 2
The embodiment provides a preparation method of sweet potato jujubes, which comprises the following steps:
s1, mixing and stirring the liquid alpha-1, 4-glucohydrolase (with the concentration of 50000U/mL) and 50 ℃ warm water according to a proper proportion to prepare alpha-1, 4-glucohydrolase aqueous solution with the concentration of 5000U/mL for later use.
S2, selecting the special red heart sweet potato with the weight of 700 g, the sugar content of 17% and the water content of 70% as the raw material. The sweet potatoes are stored for more than 20 days after being harvested, so that the sweet potatoes are saccharified and the sweetness is increased; bad potato blocks with black spot and insect damage and rot are removed.
S3, removing sweet potato vine from the selected sweet potatoes, cleaning with clear water, and then placing in a steamer for steaming for 50 minutes, wherein the steaming time can be determined according to the sizes of sweet potato blocks. The sweet potato blocks are steamed thoroughly, so that no white hearts exist in the sweet potato blocks, but the sweet potato blocks are not steamed and overcooked, otherwise, the sweet potato blocks are difficult to cut into blocks and shape.
S4, spreading the cooked sweet potato blocks on a mat, cooling, peeling with a blade when the temperature is 30 ℃ and not hot, cooling the peeled sweet potato blocks thoroughly, and cutting into sweet potato slices with the thickness of 1.5 cm or sweet potato strips with the thickness of about 2.5 cm with a special cutter.
S5, placing the molded sweet potato slices or sweet potato strips on a drying rack vehicle in order, pushing the sweet potato slices or sweet potato strips into a baking room at 70 ℃ for dehydration drying, wherein the dehydration drying time lasts for 7 hours until the moisture of the sweet potato slices is reduced to 30%, and the dehydrated sweet potatoes are obtained by taking the shape of the hand as a standard when the hand is bent continuously.
S6, after the obtained dehydrated and dried sweet potatoes are moved out of a baking room, the surfaces of the dehydrated and dried sweet potatoes are sprayed with the prepared alpha-1, 4-glucohydrolase aqueous solution in front of a lower drying rack, wherein the upper and lower surfaces of the sweet potatoes are required to be sprayed uniformly, and the spraying quality of the alpha-1, 4-glucohydrolase aqueous solution is 7% of the mass of the dehydrated and dried sweet potatoes.
S7, filling the sweet potatoes after the spraying treatment into a sealed large-scale fermentation storage tank, sealing, and then transferring the sweet potatoes into a greenhouse at 28 ℃ for fermentation treatment; after about 10 hours, the temperature of the sweet potato jujubes in the fermentation storage tank begins to rise obviously, and the temperature of the sweet potato jujubes in the fermentation storage tank is controlled to be about 30 ℃ and cannot exceed 35 ℃; if the temperature of the sweet potato jujubes in the fermentation storage tank exceeds 35 ℃, opening a sealing cover of the fermentation storage tank for ventilation and heat dissipation; fermenting for 40 hours, and when a layer of white frost layer grows from the sweet potato jujubes in the container through further fermentation, indicating that the sweet potato jujubes with high quality are prepared, thus obtaining the sweet potato jujubes.
After the self-fermentation storage tank is moved into a greenhouse for 30 hours, the temperature in the tank and the generation condition of the white frost layer on the surface of the sweet potato jujubes are observed every 2 hours, the white frost layer of the sweet potato jujubes uniformly grows out to completely cover the surface of the sweet potato jujubes, the fermentation is stopped immediately at the moment, the sweet potato jujujubes in the fermentation tank are put into a food transfer box and are moved out of the greenhouse, and production links such as grading, metering, packaging and the like are carried out at normal temperature.
S8, grading and packaging: and grading the fermented pachyrhizus jujubes. Removing the melon slices with hard white hearts and disease spots; removing the slices with width less than 7cm × 3cm, and quantitatively vacuum packaging the sweet potato jujubes with neat slices, transparency, brightness, dry outside and soft inside, and white frost layer on the surface.
S9, inspecting, labeling, warehousing and storing: and (4) inspecting the packaged pachyrhizus and jujube products. And printing date, labeling and boxing the pachyrhizus jujubes qualified by inspection, and warehousing and storing for sale.
Example 3
The embodiment provides a preparation method of sweet potato jujubes, which comprises the following steps:
s1, mixing and stirring the liquid alpha-1, 4-glucohydrolase (with the concentration of 50000U/mL) and 45 ℃ warm water according to a proper proportion to prepare 3500U/mL alpha-1, 4-glucohydrolase aqueous solution for later use.
S2, selecting the red heart sweet potato with weight of 550 g, sugar content of 15% and water content of 60% as raw material. The sweet potatoes are stored for more than 15 days after being harvested, so that the sweet potatoes are saccharified and the sweetness is increased; bad potato blocks with black spot and insect damage and rot are removed.
S3, removing sweet potato vine from the selected sweet potatoes, cleaning with clear water, and then placing in a steamer for steaming for 65 minutes, wherein the steaming time can be determined according to the sizes of sweet potato blocks. The sweet potato blocks are steamed thoroughly, so that no white hearts exist in the sweet potato blocks, but the sweet potato blocks are not steamed and overcooked, otherwise, the sweet potato blocks are difficult to cut into blocks and shape.
S4, spreading the cooked sweet potato blocks on a mat, cooling, peeling with a blade when the temperature is low to 25 ℃ without scalding hands, cooling the peeled sweet potato blocks thoroughly, and cutting into sweet potato slices with the thickness of 1.5 cm or sweet potato strips with the thickness of about 2.5 cm with a special cutter.
S5, placing the molded sweet potato slices or sweet potato strips on a drying rack vehicle in order, pushing the sweet potato slices or sweet potato strips into a baking room at 65 ℃ for dehydration and drying, wherein the dehydration and drying time lasts for 7.5 hours until the moisture of the sweet potato slices is reduced to 25%, and the dehydrated and dried sweet potatoes are obtained by taking the sweet potato slices or sweet potato strips as a standard when the sweet potato slices or sweet potato strips are bent by hands.
S6, after the obtained dehydrated and dried sweet potatoes are moved out of a baking room, the surfaces of the dehydrated and dried sweet potatoes are sprayed with the prepared alpha-1, 4-glucohydrolase aqueous solution in front of a lower drying rack, wherein the upper and lower surfaces of the sweet potatoes are required to be sprayed uniformly, and the spraying quality of the alpha-1, 4-glucohydrolase aqueous solution is 4% of the mass of the dehydrated and dried sweet potatoes.
S7, filling the sweet potatoes after the spraying treatment into a sealed large-scale fermentation storage tank, sealing, and then transferring the sweet potatoes into a greenhouse at 26 ℃ for fermentation treatment; after about 10 hours, the temperature of the sweet potato jujubes in the fermentation storage tank begins to rise obviously, and the temperature of the sweet potato jujubes in the fermentation storage tank is controlled to be about 30 ℃ and cannot exceed 35 ℃; if the temperature of the sweet potato jujubes in the fermentation storage tank exceeds 35 ℃, opening a sealing cover of the fermentation storage tank for ventilation and heat dissipation; after fermentation for 38 hours, when a layer of white frost layer grows from the sweet potato jujubes in the container through further fermentation, the sweet potato jujubes are made into high-quality sweet potato jujubes, and then the sweet potato jujubes can be obtained.
After the self-fermentation storage tank is moved into a greenhouse for 30 hours, the temperature in the tank and the generation condition of the white frost layer on the surface of the sweet potato jujubes are observed every 2 hours, the white frost layer of the sweet potato jujubes uniformly grows out to completely cover the surface of the sweet potato jujubes, the fermentation is stopped immediately at the moment, the sweet potato jujujubes in the fermentation tank are put into a food transfer box and are moved out of the greenhouse, and production links such as grading, metering, packaging and the like are carried out at normal temperature.
S8, grading and packaging: and grading the fermented pachyrhizus jujubes. Removing the melon slices with hard white hearts and disease spots; removing the slices with width less than 7cm × 3cm, and quantitatively vacuum packaging the sweet potato jujubes with neat slices, transparency, brightness, dry outside and soft inside, and white frost layer on the surface.
S9, inspecting, labeling, warehousing and storing: and (4) inspecting the packaged pachyrhizus and jujube products. And printing date, labeling and boxing the pachyrhizus jujubes qualified by inspection, and warehousing and storing for sale.
Example 4
The embodiment provides a preparation method of sweet potato jujubes, which comprises the following steps:
s1, mixing and stirring the liquid alpha-1, 4-glucohydrolase (with the concentration of 50000U/mL) and 48 ℃ warm water according to a proper proportion to prepare 4500U/mL alpha-1, 4-glucohydrolase aqueous solution for later use.
S2, selecting the special red heart sweet potato with weight of 300 g, sugar content of 15% and water content of 70% as raw material. The sweet potatoes are stored for more than 15 days after being harvested, so that the sweet potatoes are saccharified and the sweetness is increased; bad potato blocks with black spot and insect damage and rot are removed.
S3, removing sweet potato vine from the selected sweet potatoes, cleaning with clear water, and then placing in a steamer for steaming for 60 minutes, wherein the steaming time can be determined according to the sizes of sweet potato blocks. The sweet potato blocks are steamed thoroughly, so that no white hearts exist in the sweet potato blocks, but the sweet potato blocks are not steamed and overcooked, otherwise, the sweet potato blocks are difficult to cut into blocks and shape.
S4, spreading the cooked sweet potato blocks on a mat, cooling, peeling the sweet potatoes with a blade when the temperature is lower than 24 ℃ without scalding hands, cooling the peeled sweet potatoes, and cutting the sweet potatoes into sweet potato slices with the thickness of 1.5 cm or sweet potato strips with the thickness of about 2.5 cm by a special cutter.
S5, placing the molded sweet potato slices or sweet potato strips on a drying rack vehicle in order, pushing the sweet potato slices or sweet potato strips into a baking room at 65 ℃ for dehydration and drying, wherein the dehydration and drying time lasts for 7 hours until the moisture of the sweet potato slices is reduced to 22%, and obtaining the dehydrated and dried sweet potatoes generally by taking the sweet potato slices or sweet potato strips as a standard after being bent by hands and continuously.
S6, after the obtained dehydrated and dried sweet potatoes are moved out of a baking room, the surfaces of the dehydrated and dried sweet potatoes are sprayed with the prepared alpha-1, 4-glucohydrolase aqueous solution in front of a lower drying rack, wherein the upper and lower surfaces of the sweet potatoes are required to be sprayed uniformly, and the spraying quality of the alpha-1, 4-glucohydrolase aqueous solution is 6% of the mass of the dehydrated and dried sweet potatoes.
S7, filling the sweet potatoes after the spraying treatment into a sealed large-scale fermentation storage tank, sealing, and then transferring the sweet potatoes into a greenhouse at 27 ℃ for fermentation treatment; after about 10 hours, the temperature of the sweet potato jujubes in the fermentation storage tank begins to rise obviously, and the temperature of the sweet potato jujubes in the fermentation storage tank is controlled to be about 30 ℃ and cannot exceed 35 ℃; if the temperature of the sweet potato jujubes in the fermentation storage tank exceeds 35 ℃, opening a sealing cover of the fermentation storage tank for ventilation and heat dissipation; after 37 hours of fermentation, when a layer of white frost layer grows from the sweet potato jujubes in the container through further fermentation, the sweet potato jujubes with high quality are prepared, and then the sweet potato jujubes can be obtained.
After the self-fermentation storage tank is moved into a greenhouse for 30 hours, the temperature in the tank and the generation condition of the white frost layer on the surface of the sweet potato jujubes are observed every 2 hours, the white frost layer of the sweet potato jujubes uniformly grows out to completely cover the surface of the sweet potato jujubes, the fermentation is stopped immediately at the moment, the sweet potato jujujubes in the fermentation tank are put into a food transfer box and are moved out of the greenhouse, and production links such as grading, metering, packaging and the like are carried out at normal temperature.
S8, grading and packaging: and grading the fermented pachyrhizus jujubes. Removing the melon slices with hard white hearts and disease spots; removing the slices with width less than 7cm × 3cm, and quantitatively vacuum packaging the sweet potato jujubes with neat slices, transparency, brightness, dry outside and soft inside, and white frost layer on the surface.
S9, inspecting, labeling, warehousing and storing: and (4) inspecting the packaged pachyrhizus and jujube products. And printing date, labeling and boxing the pachyrhizus jujubes qualified by inspection, and warehousing and storing for sale.
Example 5
The embodiment provides a preparation method of sweet potato jujubes, which comprises the following steps:
s1, mixing and stirring the liquid alpha-1, 4-glucohydrolase (with the concentration of 50000U/mL) and 45 ℃ warm water according to a proper proportion to prepare 4000U/mL alpha-1, 4-glucohydrolase aqueous solution for later use.
S2, selecting the special red heart sweet potato with 400 g weight, 16.5% sugar content and 65% water content as raw material. The sweet potatoes are stored for more than 15 days after being harvested, so that the sweet potatoes are saccharified and the sweetness is increased; bad potato blocks with black spot and insect damage and rot are removed.
S3, removing sweet potato vine from the selected sweet potatoes, cleaning with clear water, and then placing in a steamer for steaming for 70 minutes, wherein the steaming time can be determined according to the sizes of sweet potato blocks. The sweet potato blocks are steamed thoroughly, so that no white hearts exist in the sweet potato blocks, but the sweet potato blocks are not steamed and overcooked, otherwise, the sweet potato blocks are difficult to cut into blocks and shape.
S4, spreading the cooked sweet potato blocks on a mat, cooling, peeling with a blade when the temperature is low to 25 ℃ without scalding hands, cooling the peeled sweet potato blocks thoroughly, and cutting into sweet potato slices with the thickness of 1.5 cm or sweet potato strips with the thickness of about 2.5 cm with a special cutter.
S5, placing the molded sweet potato slices or sweet potato strips on a drying rack vehicle in order, pushing the sweet potato slices or sweet potato strips into a baking room at 65 ℃ for dehydration drying, wherein the dehydration drying time lasts for 8 hours until the moisture of the sweet potato slices is reduced to 25%, and obtaining the dehydrated and dried sweet potatoes by taking the sweet potato slices or sweet potato strips as a standard when the sweet potatoes are bent by hands.
S6, after the obtained dehydrated and dried sweet potatoes are moved out of a baking room, the surfaces of the dehydrated and dried sweet potatoes are sprayed with the prepared alpha-1, 4-glucohydrolase aqueous solution in front of a lower drying rack, wherein the upper and lower surfaces of the sweet potatoes are required to be sprayed uniformly, and the spraying quality of the alpha-1, 4-glucohydrolase aqueous solution is 5% of the mass of the dehydrated and dried sweet potatoes.
S7, filling the sweet potatoes after the spraying treatment into a sealed large-scale fermentation storage tank, sealing, and then transferring the sweet potatoes into a greenhouse at 25 ℃ for fermentation treatment; after about 10 hours, the temperature of the sweet potato jujubes in the fermentation storage tank begins to rise obviously, and the temperature of the sweet potato jujubes in the fermentation storage tank is controlled to be about 30 ℃ and cannot exceed 35 ℃; if the temperature of the sweet potato jujubes in the fermentation storage tank exceeds 35 ℃, opening a sealing cover of the fermentation storage tank for ventilation and heat dissipation; after fermentation for 38 hours, when a layer of white frost layer grows from the sweet potato jujubes in the container through further fermentation, the sweet potato jujubes are made into high-quality sweet potato jujubes, and then the sweet potato jujubes can be obtained.
After the self-fermentation storage tank is moved into a greenhouse for 30 hours, the temperature in the tank and the generation condition of the white frost layer on the surface of the sweet potato jujubes are observed every 2 hours, the white frost layer of the sweet potato jujubes uniformly grows out to completely cover the surface of the sweet potato jujubes, the fermentation is stopped immediately at the moment, the sweet potato jujujubes in the fermentation tank are put into a food transfer box and are moved out of the greenhouse, and production links such as grading, metering, packaging and the like are carried out at normal temperature.
S8, grading and packaging: and grading the fermented pachyrhizus jujubes. Removing the melon slices with hard white hearts and disease spots; removing the slices with width less than 7cm × 3cm, and quantitatively vacuum packaging the sweet potato jujubes with neat slices, transparency, brightness, dry outside and soft inside, and white frost layer on the surface.
S9, inspecting, labeling, warehousing and storing: and (4) inspecting the packaged pachyrhizus and jujube products. And printing date, labeling and boxing the pachyrhizus jujubes qualified by inspection, and warehousing and storing for sale.
Compared with the traditional production process of the pachyrhizus jujubes, the embodiment combines the conventional water spraying humidification production measures after the production of the pachyrhizus jujubes is dehydrated and dried and before the production of the pachyrhizus jujubes is stored, the spraying humidification of the clear water is changed into the alpha-1, 4-glucohydrolase aqueous solution, and the content of the soluble sugar on the surfaces of the pachyrhizus jujubes can be obviously improved, specifically, the content of the soluble total sugar of the pachyrhizus jujubes prepared by the embodiment is 28.33g/100 g-34.49 g/100g, and the content of the soluble total sugar of the pachyrhizus jubes prepared by the traditional production process without using the alpha-1, 4-glucohydrolase is 16.12g/100 g-20..
In addition, the amount of white cream layer on the surface of the sweet potato jujube prepared in the embodiment is 28.33g/100 g-34.49 g/100g, which is 2-3 times of the amount of white cream layer on the surface of the sweet potato jujube produced by the traditional method under natural conditions; meanwhile, the pachyrhizus jujubes prepared by the embodiment meet the food additive use standard GB 2760-.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (10)
1. Application of alpha-1, 4-glucohydrolase in increasing soluble sugar on the surface of pachyrhizus jujubes.
2. The preparation method of the sweet potato jujubes is characterized by comprising the following steps:
cooking sweet potatoes, forming, dehydrating and drying to obtain dehydrated and dried sweet potatoes;
and (3) carrying out spray treatment on the surface of the dehydrated and dried sweet potato by using an alpha-1, 4-glucohydrolase aqueous solution, and then carrying out fermentation treatment to obtain the sweet potato jujube.
3. The preparation method of pachyrhizus jujubes according to claim 2, wherein the temperature of dehydration and drying is 60-70 ℃.
4. The preparation method of the pachyrhizus jujubes according to claim 2, wherein in the step, the water content of the dehydrated and dried pachyrhizus is 20% -30%.
5. The preparation method of the pachyrhizus jujubes according to claim 2, wherein the mass of the alpha-1, 4-glucohydrolase aqueous solution is 3-7% of the mass of the dehydrated and dried pachyrhizus.
6. The preparation method of pachyrhizus jujubes according to claim 5, wherein the concentration of the alpha-1, 4-glucohydrolase aqueous solution is 3000-5000U/mL.
7. The method for preparing pachyrhizus jujubes according to claim 2, 5 or 6, wherein the method for preparing the aqueous solution of α -1, 4-glucohydrolase comprises the steps of:
mixing liquid alpha-1, 4-glucohydrolase with warm water at 40-50 ℃ to obtain the alpha-1, 4-glucohydrolase aqueous solution.
8. The method for preparing pachyrhizus jujubes according to claim 2, wherein in the step, the temperature of the pachyrhizus jujubes is controlled to be not higher than 35 ℃ during the fermentation treatment.
9. The pachyrhizus jujubes prepared by the preparation method according to any one of claims 2 to 8.
10. The pachyrhizus jujubes of claim 9, wherein the soluble sugar content of the pachyrhizus jujubes is 28.33g/100 g-34.49 g/100 g.
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| CN1451288A (en) * | 2002-04-16 | 2003-10-29 | 胡阳 | Process for producing enzyma treated preserved sweet potato |
| CN101347219A (en) * | 2008-08-27 | 2009-01-21 | 浙江省农业科学院 | Sweet potato saccharified potato paste and method for processing instant product series thereof |
| CN106376867A (en) * | 2016-08-30 | 2017-02-08 | 枣庄三隆食品有限公司 | Production method of selenium-rich sweet potato slices |
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| 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 |
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- 2021-04-13 CN CN202110396141.XA patent/CN113080401A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1451288A (en) * | 2002-04-16 | 2003-10-29 | 胡阳 | Process for producing enzyma treated preserved sweet potato |
| CN101347219A (en) * | 2008-08-27 | 2009-01-21 | 浙江省农业科学院 | Sweet potato saccharified potato paste and method for processing instant product series thereof |
| CN106376867A (en) * | 2016-08-30 | 2017-02-08 | 枣庄三隆食品有限公司 | Production method of selenium-rich sweet potato slices |
| CN109122822A (en) * | 2018-08-02 | 2019-01-04 | 山东隆科特酶制剂有限公司 | A kind of method of dried sweet potato homogenization production |
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Application publication date: 20210709 |