CN113243501B - Preparation method of high-fructo-oligosaccharide and beta-carotene dried sweet potatoes - Google Patents
Preparation method of high-fructo-oligosaccharide and beta-carotene dried sweet potatoes Download PDFInfo
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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
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- 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
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
- A23B7/0056—Preserving by heating by direct or indirect contact with heating gases or liquids with packages
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
Abstract
The invention provides a preparation method of high-fructo-oligosaccharide and beta-carotene dried sweet potatoes, belonging to the technical field of food processing. The preparation method of the dried sweet potatoes comprises the following steps: carrying out high-temperature healing and low-temperature saccharification on sweet potatoes, peeling, slitting, cleaning, surface drying, vacuum packaging, high-temperature sterilization and cooling. The method is simple in process, and the prepared dried sweet potatoes are pure natural, free of any food additive, long in shelf life, natural in color and luster, fine and smooth in taste, soft and glutinous, and high in nutritional value. Experimental results show that the dried sweet potato has the beta-carotene content of 273.542-306.090 mg/kg, and the fructo-oligosaccharide contains 8.37-12.86% of GF2, 10.21-14.54% of GF3 and 7.98-10.37% of GF4, and is obviously higher than dried sweet potato prepared by natural drying, hot air drying, freeze drying, microwave drying, heat pump drying and infrared drying.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of high-fructo-oligosaccharide and beta-carotene dried sweet potatoes.
Background
The sweet potato is also named as sweet potato, sweet potato and the like, belongs to the sweet potato of the family Convolvulaceae and belongs to annual crops, and is also used as grain and vegetable. Sweet potatoes are originally produced in America, are introduced into China from Fujian Huaqiao in the Ming dynasty in the universe of the calendar and are popularized, and are generally planted in China. The sweet potatoes in China have wide planting range, large area and high yield, the planting area can reach 1.4 hundred million acres, the total yield can reach 1 hundred million tons, and the sweet potatoes are first in the world. Potatoes represented by sweet potatoes in China are also recommended by the Chinese nutritional society as one of foods recommended by resident dietary pagodas, provide necessary cellulose, fructo-oligosaccharide, trace elements, carbohydrates and phytochemicals with antioxidant activity, such as ascorbic acid, carotenoid, flavonoid and other phenolic compounds, for the nutritional dietary structure of residents, can effectively prevent the occurrence of cancers, have the reputation of 'long-life food', and are health-care food with homology of medicine and food. Because of its rich nutritive value, the European and American people are called "second bread". Li Shizhen is recorded in Ben Cao gang mu, and the sweet potato has the effects of tonifying deficiency and lack, benefiting strength, strengthening spleen and stomach, and strengthening kidney yin.
However, sweet potatoes belong to tropical and subtropical crops, are very sensitive to temperature in the storage process after picking, are rotten and deteriorated finally due to the fact that cold damage is caused to potato blocks when the temperature is too low, and are not beneficial to storage due to the fact that the potato blocks are vigorous in respiratory metabolism and serious in nutrition loss when the temperature is high. Therefore, the shelf life of the sweet potatoes is greatly prolonged by making the sweet potatoes into the dried sweet potatoes, and the market value of the sweet potatoes is improved. The dried sweet potato is not only healthy, but also has the characteristics of delicacy, leisure, suitability for all people, and the like, is a subsidiary food with unique flavor which is deeply loved by people for a long time, has very good market prospect along with the development of networks and electronic commerce, and can meet the diversified requirements of people.
At present, the preparation method of dried sweet potatoes in China mainly comprises different drying modes such as natural drying, hot air drying, microwave drying, vacuum microwave drying, heat pump drying, infrared drying, variable-temperature differential pressure puffing drying, freeze drying and the like, but oligosaccharide and beta-carotene in the dried sweet potatoes are greatly reduced after drying treatment, and the problems that the dried sweet potatoes are distorted in tissue structure, hard and easy to regain moisture and absorb water in the storage process, microorganisms exceed the standard and the quality is deteriorated are caused.
Disclosure of Invention
In view of the above, the invention aims to provide a preparation method of dried sweet potatoes with high fructo-oligosaccharide and beta-carotene, which can obviously improve the content of fructo-oligosaccharide and beta-carotene in the dried sweet potatoes, and the prepared dried sweet potatoes have long shelf life, good flavor and high nutritional value.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a preparation method of high fructo-oligosaccharide and beta-carotene dried sweet potatoes, which comprises the following steps: after sweet potatoes are healed at high temperature and saccharified at low temperature, peeling, slitting, cleaning, surface drying, vacuum packaging, high-temperature sterilization and cooling are carried out, and the dried sweet potatoes are obtained.
Preferably, the high-temperature healing temperature is 30-40 ℃, and the high-temperature healing time is 3-7 days.
Preferably, the temperature of the low-temperature saccharification is 4-12 ℃, and the time of the low-temperature saccharification is 3-7 days.
Preferably, the sweet potato comprises watermelon red.
Preferably, the size of the cut strip is 60 to 70mm × 10 to 15mm.
Preferably, the high-temperature sterilization mode is cooking.
Preferably, the cooking temperature is 120-125 ℃, and the cooking time is 15-25 min.
Preferably, the cooling temperature is 15-25 ℃, and the cooling time is 10-30 min.
The invention also provides dried sweet potatoes obtained based on the technical scheme.
Compared with the prior art, the invention has the following beneficial effects:
the invention provides a preparation method of high-fructo-oligosaccharide and beta-carotene dried sweet potatoes, which comprises the steps of carrying out high-temperature healing and low-temperature saccharification on the sweet potatoes, peeling, slitting, cleaning and drying the surfaces of the sweet potatoes to obtain the dried sweet potatoes. Wherein the high-temperature healing can promote the precursor of the beta-carotene to be easily converted into the beta-carotene, the low-temperature saccharification can promote the precursor of the oligosaccharide to be converted into the oligosaccharide, and the sweet potato is cooked and is easier to store at normal temperature by adopting the steaming and boiling way for sterilization. The dried sweet potatoes obtained by the method are natural in color, fine and smooth in taste, soft and glutinous, and not hard, and the dried sweet potatoes do not get damp and absorb water in the long-time storage process, and microorganisms do not exceed the standard.
Experimental results show that the content of beta-carotene in the dried sweet potato obtained by the preparation method is 273.542-306.090 mg/kg, and GF2, GF3 and GF4 in fructo-oligosaccharide are 8.37-12.86%, 10.21-14.54% and 7.98-10.37%, which are all obviously higher than dried sweet potatoes prepared by natural drying, hot air drying, freeze drying, microwave drying, heat pump drying and infrared drying.
Detailed Description
The invention provides a preparation method of high-fructo-oligosaccharide and beta-carotene dried sweet potatoes, which comprises the following steps: after sweet potatoes are healed at high temperature and saccharified at low temperature, peeling, slitting, cleaning, surface drying, vacuum packaging, high-temperature sterilization and cooling are carried out, and the dried sweet potatoes are obtained.
In the invention, as an implementation mode, the method also comprises a cleaning step before the sweet potatoes are healed at high temperature, wherein fresh sweet potatoes without mechanical damage and rot are selected, and mud stains on the surface are cleaned by water.
In the present invention, the high temperature healing temperature is preferably 30 to 40 ℃, more preferably 35 ℃, and the high temperature healing time is preferably 3 to 7 days, more preferably 5 days. In the invention, the high-temperature healing has the function of promoting precursor substances of the beta-carotene to be easily converted into the beta-carotene, wherein the color browning is easily caused by low temperature, and the pigment is not easily converted into the beta-carotene by high temperature.
In order to determine the proper temperature for high-temperature healing, on the basis that other parameters are not changed (the high-temperature healing time is 5 days, the saccharification temperature is 8 ℃, the time is 5 days, the cutting specification is 65mm multiplied by 12mm, the cooking temperature is 121 ℃, the time is 20min, the cooling temperature is 20 ℃, and the time is 20 min), the contents of fructo-oligosaccharide and beta-carotene in the dried sweet potatoes are determined by adjusting different high-temperature healing temperatures, and the results are shown in table 1.
TABLE 1 Effect of different high temperature healing temperatures on fructooligosaccharide and beta-carotene content in dried sweet potatoes
As can be seen from Table 1, the content of fructooligosaccharides and beta-carotene in the dried sweet potatoes is the highest when the healing temperature of the sweet potatoes is 35 ℃ when other parameters are optimal.
In the present invention, the temperature of the low-temperature saccharification is preferably 4 to 12 ℃, more preferably 8 ℃, and the time of the low-temperature saccharification is preferably 3 to 7 days, more preferably 5 days. In the invention, the low-temperature saccharification has the function of promoting the precursor material of oligosaccharide to be converted into oligosaccharide in the preparation of dried sweet potatoes, and the precursor material is not easily converted into oligosaccharide due to too low temperature or too high temperature.
In order to determine the proper temperature for low-temperature saccharification, on the basis that other parameters are not changed (the high-temperature healing temperature is 35 ℃, the time is 5 days, the saccharification time is 5 days, the cutting specification is 65mm multiplied by 12mm, the cooking temperature is 121 ℃, the time is 20min, the cooling temperature is 20 ℃, and the time is 20 min), the content of fructo-oligosaccharide and beta-carotene in the dried sweet potatoes is determined by adjusting different low-temperature saccharification temperatures, and the result is shown in table 2.
TABLE 2 influence of different low temperature saccharification temperature on fructo-oligosaccharide and beta-carotene content in dried sweet potatoes
As can be seen from Table 2, when other parameters are optimal, the content of fructo-oligosaccharide and beta-carotene in the dried sweet potatoes is the highest when the low-temperature saccharification temperature of the sweet potatoes is 8 ℃.
In the present invention, the kind of the sweet potato preferably includes watermelon red.
In the present invention, the size of the cut pieces is preferably 60 to 70mm × 10 to 15mm, more preferably 65mm × 12mm × 12mm.
In the present invention, the surface drying method preferably includes: and (3) drying by hot air, wherein the temperature of drying by hot air is preferably 35-38 ℃, more preferably 37 ℃, and the time is preferably 2-5 min, more preferably 3min. In the invention, the hot air drying function is to quickly dry the moisture on the surfaces of the sweet potato strips.
In the present invention, the high-temperature sterilization method is preferably cooking, and the cooking is high-temperature high-pressure cooking. In the present invention, the cooking temperature is preferably 120 to 125 ℃, more preferably 121 ℃, and the cooking time is preferably 15 to 25min, more preferably 20min. In the invention, the dried sweet potatoes can be cured by adopting the steaming and boiling mode for sterilization, so that the dried sweet potatoes are easier to store at normal temperature.
In the present invention, the cooling temperature is preferably 15 to 25 ℃, more preferably 20 ℃, and the cooling time is preferably 10 to 30min, more preferably 20min.
In the present invention, as an embodiment, the cooling manner is water bath cooling.
The invention also provides dried sweet potatoes obtained based on the technical scheme.
The source of the raw materials is not particularly limited in the invention, and the raw materials can be obtained by adopting conventional commercial products.
The equipment used in the preparation method is not particularly limited, and the equipment conventional in the field can be adopted.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
Selecting fresh watermelon red (Pushu 32) without mechanical damage and rot, cleaning mud stains on the surface by water, healing at a high temperature of 35 ℃ for 5 days, saccharifying at a low temperature of 8 ℃ for 5 days, cutting into strips with the specification of 65mm multiplied by 12mm, cleaning, drying by hot air at 37 ℃ for 3min to dry the surface, vacuum packaging, cooking at 121 ℃ for 20min in a high-pressure environment, and rapidly cooling at 20 ℃ for 20min to obtain the dried sweet potatoes.
Through measurement, the content of beta-carotene of the dried sweet potatoes is 306.090mg/kg; the fructo-oligosaccharide GF2 accounts for 12.86 percent, the GF3 accounts for 14.54 percent and the GF4 accounts for 10.37 percent.
Example 2
Selecting fresh watermelon red (Pushu 32) without mechanical damage and rot, cleaning mud stains on the surface by water, healing at a high temperature of 30 ℃ for 7 days, saccharifying at a low temperature of 12 ℃ for 3 days, cutting into strips with the specification of 60mm multiplied by 15mm, cleaning, drying by hot air at 35 ℃ for 5min to dry the surface, vacuum-packaging, cooking at a high pressure of 120 ℃ for 25min, and rapidly cooling at 15 ℃ for 10min to obtain the dried sweet potatoes.
Through determination, the content of beta-carotene in the dried sweet potatoes is 280.361mg/kg; the fructo-oligosaccharide GF2 accounts for 8.37 percent, the GF3 accounts for 10.21 percent and the GF4 accounts for 7.89 percent.
Example 3
Selecting fresh watermelon red (Pushu 32) without mechanical damage and rot, cleaning mud stains on the surface by water, healing at a high temperature of 40 ℃ for 3 days, saccharifying at a low temperature of 4 ℃ for 7 days, cutting into strips with the specification of 70mm multiplied by 10mm, cleaning, drying by hot air for 2min at 38 ℃ to dry the surface, vacuum packaging, cooking at a high pressure of 125 ℃ for 15min, and rapidly cooling at a temperature of 25 ℃ for 30min to obtain the dried sweet potatoes.
Through determination, the content of beta-carotene in the dried sweet potatoes is 273.542mg/kg; 9.85% of fructo-oligosaccharide GF2, 11.35% of GF3 and 8.87% of GF 4.
Comparative example 1
The procedure was the same as in example 1, except that the high temperature healing step was not performed.
Through determination, the content of beta-carotene in the dried sweet potatoes is 257.169mg/kg; 11.89% of fructo-oligosaccharide GF2, 14.38% of GF3 and 10.52% of GF 4.
Comparative example 2
The procedure was as in example 1, except that the low temperature saccharification step was not performed.
Through measurement, the content of beta-carotene of the dried sweet potatoes is 297.081mg/kg; 7.21% of fructo-oligosaccharide GF2, 8.69% of GF3 and 6.25% of GF 4.
Comparative example 3
The preparation method of the naturally dried sweet potato comprises the following steps:
selecting fresh watermelon red (Pushu 32) without mechanical damage and rot, and cleaning mud stains on the surface by using clean water; peeling the cleaned sweet potato, cutting into strips with the specification of 65mm × 12mm × 12mm, cooking in boiling water for 15min, naturally air-drying for 72h, and continuously drying once every 12h by turning to obtain the traditional dried sweet potato.
Through determination, the content of beta-carotene in the dried sweet potatoes is 230.531mg/kg; the fructo-oligosaccharide contains 7.53% of GF2, 9.21% of GF3 and 6.08% of GF 4.
Comparative example 4
The preparation method of the hot air dried sweet potato comprises the following steps:
selecting fresh watermelon red (Pushu 32) without mechanical damage and rot, and cleaning mud stains on the surface by using clear water; peeling the cleaned sweet potato, cutting into strips with the specification of 65mm × 12mm × 12mm, steaming and boiling in boiling water for 15min, drying with hot air at 35 deg.C for 12h, and continuously drying after each 3.5h drying, to obtain the traditional dried sweet potato.
Through determination, the content of the beta-carotene in the dried sweet potatoes is 232.652mg/kg; the fructo-oligosaccharide contains GF2 7.98%, GF3 9.08%, and GF4 6.78%.
Comparative example 5
The preparation method of the freeze-dried sweet potato comprises the following steps:
selecting fresh watermelon red (Pushu 32) without mechanical damage and rot, and cleaning mud stains on the surface by using clean water; peeling cleaned sweet potato, cutting into strips with specification of 65mm × 12mm × 12mm, steaming in boiling water for 15min, freeze drying at a freeze-drying temperature below-50 deg.C under vacuum degree of less than 100pa for 48 hr to obtain traditional dried sweet potato.
Through determination, the content of the beta-carotene of the dried sweet potatoes is 266.966mg/kg; the fructo-oligosaccharide contains 7.03% of GF2, 8.26% of GF3 and 5.32% of GF 4.
Comparative example 6
The preparation method of the microwave dried sweet potato comprises the following steps:
selecting fresh watermelon red (Pushu 32) without mechanical damage and rot, and cleaning mud stains on the surface by using clean water; peeling the cleaned sweet potato, cutting into strips with the specification of 65mm × 12mm × 12mm, cooking in boiling water for 15min, and performing microwave drying with the early stage microwave emission power of 900W, the early stage emission power of 2min, the later stage emission power of 400W and the later stage emission power of 15min to obtain the traditional dried sweet potato.
The content of beta-carotene in the dried sweet potatoes is 233.346mg/kg through measurement; the fructo-oligosaccharide contains 7.63% of GF2, 8.65% of GF3 and 7.28% of GF 4.
Comparative example 7
The preparation method of the dried sweet potatoes dried by the heat pump comprises the following steps:
selecting fresh watermelon red (Pushu 32) without mechanical damage and rot, and cleaning mud stains on the surface by using clean water; peeling the cleaned sweet potato, cutting into strips with the specification of 65mm × 12mm × 12mm, steaming and boiling in boiling water for 15min, and drying by a heat pump at 60 deg.C and 1.95m/min for 6h to obtain the final product.
The content of beta-carotene of the dried sweet potatoes is 198.087mg/kg through determination; the fructo-oligosaccharide contains 7.88% of GF2, 8.35% of GF3 and 6.97% of GF 4.
Comparative example 8
The preparation method of the infrared dried sweet potato comprises the following steps:
selecting fresh watermelon red (Pushu 32) without mechanical damage and rot, and cleaning mud stains on the surface by using clean water; peeling the cleaned sweet potatoes, cutting the sweet potatoes into strips with the specification of 65mm multiplied by 12mm, steaming and boiling the sweet potatoes in boiling water for 15min, and then carrying out infrared drying with the infrared wavelength of 72-1000 um for 3h to obtain the traditional dried sweet potatoes.
Through determination, the content of beta-carotene of the dried sweet potatoes is 176.526mg/kg; the fructo-oligosaccharide contains 7.21% of GF2, 8.34% of GF3 and 6.31% of GF 4.
Example 4
The results of the fructo-oligosaccharides and beta-carotene contents in the dried sweet potatoes of examples 1-3 and comparative examples 1-8 are shown in Table 3.
Table 3 examples 1-3 and comparative examples 1-8 content of dried fructooligosaccharides and beta-carotene in sweet potatoes
As can be seen from Table 3, compared with comparative examples 1-8, the dried sweet potatoes prepared by the preparation method of the invention can significantly improve the content of GF2, GF3 and GF4 in beta-carotene and fructo-oligosaccharide, and have good flavor, fine and smooth mouthfeel, soft elasticity, no hardness and certain toughness.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and amendments can be made without departing from the principle of the present invention, and these modifications and amendments should also be considered as the protection scope of the present invention.
Claims (5)
1. A preparation method of high-fructooligosaccharide and beta-carotene dried sweet potatoes is characterized by comprising the following steps: after sweet potatoes are healed at high temperature and saccharified at low temperature, peeling, slitting, cleaning, surface drying, vacuum packaging, high-temperature sterilization and cooling are carried out to obtain the dried sweet potatoes;
the high-temperature healing temperature is 30-40 ℃, and the high-temperature healing time is 3-7 days;
the temperature of the low-temperature saccharification is 4-12 ℃, and the time of the low-temperature saccharification is 3-7 days;
the surface drying mode is hot air drying, the temperature of the hot air drying is 35-38 ℃, and the time is 2-5 min;
the high-temperature sterilization mode is cooking; the cooking temperature is 120-125 ℃, and the cooking time is 15-25 min.
2. The method as claimed in claim 1, wherein the sweet potato is selected from watermelon red.
3. The method of claim 1, wherein the cut pieces have a size of 60 to 70mm x 10 to 15mm.
4. The method according to claim 1, wherein the cooling temperature is 15 to 25 ℃ and the cooling time is 10 to 30min.
5. Dried sweet potatoes obtained by the preparation method according to any one of claims 1 to 4.
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| 低温贮藏对甘薯和马铃薯及加工制品糖含量的影响;姚黎霞;《中国优秀博硕士学位论文全文数据库（硕士） 工程科技I辑》;20190615(第06期);第B024-163页，摘要部分 * |
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