CN113974139A - Barbecue sweet potato sheet and preparation process thereof - Google Patents
Barbecue sweet potato sheet and preparation process thereof Download PDFInfo
- Publication number
- CN113974139A CN113974139A CN202111366013.7A CN202111366013A CN113974139A CN 113974139 A CN113974139 A CN 113974139A CN 202111366013 A CN202111366013 A CN 202111366013A CN 113974139 A CN113974139 A CN 113974139A
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- Prior art keywords
- barbecue
- parts
- sweet potato
- starch
- raw materials
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 114
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 114
- 235000021168 barbecue Nutrition 0.000 title claims abstract description 111
- 238000002360 preparation method Methods 0.000 title abstract description 47
- 239000002994 raw material Substances 0.000 claims abstract description 65
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 38
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 30
- 239000002981 blocking agent Substances 0.000 claims abstract description 29
- 229920002472 Starch Polymers 0.000 claims abstract description 27
- 235000019698 starch Nutrition 0.000 claims abstract description 27
- 239000008107 starch Substances 0.000 claims abstract description 27
- 229920001592 potato starch Polymers 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000004471 Glycine Substances 0.000 claims abstract description 19
- 229920002752 Konjac Polymers 0.000 claims abstract description 17
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 17
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 16
- 239000011734 sodium Substances 0.000 claims abstract description 16
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 16
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 15
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 15
- 235000010485 konjac Nutrition 0.000 claims abstract description 14
- 239000000252 konjac Substances 0.000 claims abstract description 14
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 12
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 12
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 12
- 239000011425 bamboo Substances 0.000 claims abstract description 12
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- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 12
- NNMHYFLPFNGQFZ-UHFFFAOYSA-M sodium polyacrylate Chemical compound [Na+].[O-]C(=O)C=C NNMHYFLPFNGQFZ-UHFFFAOYSA-M 0.000 claims abstract description 12
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 11
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 11
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 11
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 11
- 229940046240 glucomannan Drugs 0.000 claims abstract description 11
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical class CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims abstract description 8
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 3
- 238000002156 mixing Methods 0.000 claims description 37
- 235000021328 potato skins Nutrition 0.000 claims description 35
- 244000061456 Solanum tuberosum Species 0.000 claims description 23
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 23
- 239000000203 mixture Substances 0.000 claims description 16
- 229910019142 PO4 Inorganic materials 0.000 claims description 15
- 239000010452 phosphate Substances 0.000 claims description 15
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 15
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 14
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims description 14
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims description 11
- 239000000174 gluconic acid Substances 0.000 claims description 11
- 235000012208 gluconic acid Nutrition 0.000 claims description 11
- 239000002518 antifoaming agent Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 229940075507 glyceryl monostearate Drugs 0.000 claims description 7
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 230000032683 aging Effects 0.000 claims description 5
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 5
- 239000000194 fatty acid Substances 0.000 claims description 5
- 229930195729 fatty acid Natural products 0.000 claims description 5
- 235000007879 food anti-foaming agent Nutrition 0.000 claims description 5
- 240000004922 Vigna radiata Species 0.000 claims description 3
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 3
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 230000007480 spreading Effects 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000004115 Sodium Silicate Substances 0.000 claims description 2
- NTHWMYGWWRZVTN-UHFFFAOYSA-N sodium silicate Chemical compound [Na+].[Na+].[O-][Si]([O-])=O NTHWMYGWWRZVTN-UHFFFAOYSA-N 0.000 claims description 2
- 229910052911 sodium silicate Inorganic materials 0.000 claims description 2
- 230000008719 thickening Effects 0.000 claims description 2
- 230000001580 bacterial effect Effects 0.000 abstract description 9
- 241000588724 Escherichia coli Species 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 6
- 230000002035 prolonged effect Effects 0.000 abstract description 5
- 241000191967 Staphylococcus aureus Species 0.000 abstract description 4
- 244000005700 microbiome Species 0.000 abstract description 3
- 238000009395 breeding Methods 0.000 abstract 1
- 230000001488 breeding effect Effects 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 22
- 238000000034 method Methods 0.000 description 12
- 241001330002 Bambuseae Species 0.000 description 9
- 229920000856 Amylose Polymers 0.000 description 8
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 8
- 159000000000 sodium salts Chemical class 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000001569 carbon dioxide Substances 0.000 description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 239000003292 glue Substances 0.000 description 3
- 235000019823 konjac gum Nutrition 0.000 description 3
- 229920002401 polyacrylamide Polymers 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 229920000945 Amylopectin Polymers 0.000 description 2
- 241001391944 Commicarpus scandens Species 0.000 description 2
- 244000268590 Euryale ferox Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 125000005456 glyceride group Chemical group 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000006487 Euryale ferox Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 241000219873 Vicia Species 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 239000012752 auxiliary agent Substances 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 238000005536 corrosion prevention Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
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- 230000006866 deterioration Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 230000005660 hydrophilic surface Effects 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 230000036632 reaction speed Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 238000011179 visual inspection Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The application relates to the technical field of food, and particularly discloses a barbecue sweet potato skin and a preparation process thereof, wherein the barbecue sweet potato skin is prepared from the following raw materials in parts by weight: 50-65 parts of sweet potato starch, 20-30 parts of pea starch, 5-10 parts of anti-adhesion agent, 0.05-0.10 part of sodium deoxyacetate, 0.02-0.03 part of glycine, 0.15-0.25 part of konjac glucomannan, 0.03-0.07 part of sodium polyacrylate and 145 parts of water 105-; the anti-blocking agent is prepared from the following raw materials in parts by weight: 30-40 parts of bamboo shoot fiber powder, 20-25 parts of sodium bicarbonate and 15-20 parts of modified soybean lecithin. Escherichia coli and staphylococcus aureus are not detected in the barbecue sweet potato peel, the total number of bacterial colonies is only 295cfu/g, the breeding of microorganisms in the barbecue sweet potato peel is obviously reduced, and the quality guarantee period of the barbecue sweet potato peel is relatively prolonged.
Description
Technical Field
The application relates to the field of food, in particular to a barbecue sweet potato skin and a preparation process thereof.
Background
The roasted sweet potato skin is a popular net red snack product in recent years, is a food processed by adopting sweet potato starch as a raw material, is rich in nutrition, is rich in carbohydrates, proteins, nicotinic acid and mineral substances such as calcium, magnesium, iron, potassium, phosphorus, sodium and the like, has the advantages of chewy mouthfeel, smoothness, tenderness, refreshing taste and the like, and is widely popular among people in various regions.
At present, in order to facilitate the transportation of the barbecue potato skins, the adhesion between the potato skins is generally prevented by coating grease on the surfaces of the barbecue potato skins. However, in the storage process, the grease is easy to rancidity, which is not beneficial to long-term quality guarantee of the sweet potato skins, and causes the problems of unnecessary cost loss, food safety risk and the like.
Disclosure of Invention
In order to prolong the shelf life of the barbecue sweet potato skin, the application provides the barbecue sweet potato skin and the preparation process thereof.
In a first aspect, the application provides a barbecue potato sheet, which adopts the following technical scheme:
the barbecue sweet potato skin is prepared from the following raw materials in parts by weight: 50-65 parts of sweet potato starch, 20-30 parts of pea starch, 5-10 parts of anti-adhesion agent, 0.05-0.10 part of sodium deoxyacetate, 0.02-0.03 part of glycine, 0.15-0.25 part of konjac glucomannan, 0.03-0.07 part of sodium polyacrylate and 145 parts of water 105-;
the anti-blocking agent is prepared from the following raw materials in parts by weight: 30-40 parts of bamboo shoot fiber powder and 20-25 parts of sodium bicarbonate
And 15-20 parts of modified soybean lecithin.
By adopting the technical scheme, the amylopectin accounts for a large amount, about 70% or more, the amylose accounts for about 20% or so, and the amylose accounts for about 50% or more, so that the amylose content in the starch is greatly improved, the strength of the roasted sweet potato skins is improved, and the sweet potato skins are not easy to break.
The anti-adhesion agent can prevent the surface adhesion of the sweet potato skins. The bamboo shoot fiber powder can play a role in fluffing, and can effectively reduce the surface adhesion of the sweet potato skins under the condition that the oil is not brushed on the surfaces of the sweet potato skins, so that the deterioration of the sweet potato skins caused by the putrefaction of the surface oil is prevented. The sodium bicarbonate can be decomposed into sodium carbonate and carbon dioxide under the heating condition, and the carbon dioxide can expand and rise under the heating condition, so that the puffing effect is achieved, and the surface adhesion of the sweet potato skins is prevented. The modified soybean phosphate has hydrophilic surface, so that raw materials in the anti-adhesion agent can be uniformly distributed in a system, the anti-adhesion property of the sweet potato skins is improved under the condition of improving the comprehensive performance of the sweet potato skins, and the sweet potato skins are prevented from deteriorating due to the corruption of surface oil.
The sodium deoxyacetate is a food preservative and has high safety and almost no side effect, and can inhibit the propagation of harmful microorganisms on the surface and in the vetch, such as bacillus subtilis, escherichia coli and the like. The glycine is added as an antiseptic auxiliary agent, so that the bacteriostatic performance of the sweet potato skins is improved, and the sweet potato skins have better fresh-keeping and quality-keeping effects on storage and transportation.
The konjac gum has the advantages that the main component of the konjac gum is the polysaccharide gum, the polysaccharide gum can interact with amylose, the retrogradation of amylose molecules can be slowed down, and the crystallization of the amylose is inhibited, so that the aging of the sweet potato skins is slowed down, the influence of the aging on the quality of the sweet potato skins is reduced, the crystal quality of the storage period of the sweet potato skins is improved, and the quality guarantee period of the sweet potato skins is relatively prolonged. Meanwhile, the konjac glucomannan can also improve the physical properties of the sweet potato skins, increase the viscosity of raw materials of the sweet potato skins, and ensure that the sweet potato skins have good elasticity and are not easy to break.
On one hand, the sodium polyacrylate can combine starch particles with each other, disperse and permeate into a protein net structure, improve toughness and toughness, enable the sweet potato skins to be boiling-resistant and bubble-resistant, and improve mouthfeel; on the other hand, the sodium polyacrylate has strong water retention performance, so that water is uniformly retained in the sweet potato skins, and the water is prevented from being separated out of the surfaces, thereby reducing the surface adhesion of the sweet potato skins.
Preferably, the method comprises the following steps: the barbecue sweet potato skin is prepared from the following raw materials in parts by weight: 55-60 parts of sweet potato starch, 24-28 parts of pea starch, 7-9 parts of anti-blocking agent, 0.06-0.09 part of sodium deoxyacetate, 0.022-0.027 part of glycine, 0.18-0.23 part of konjac glucomannan, 0.04-0.06 part of sodium polyacrylate and 135 parts of water 115 and sodium silicate.
Preferably, the method comprises the following steps: the anti-blocking agent also comprises the following raw materials in parts by weight: 35-40 parts of gluconic acid, 10-15 parts of phosphate, 5-10 parts of glyceryl monostearate and 1-5 parts of a defoaming agent.
By adopting the technical scheme, the gluconic acid can react with the sodium bicarbonate to generate carbon dioxide gas, and can adjust the pH value of the sweet potato skin raw material, remove peculiar smell, control the reaction speed and fully improve the efficiency of the anti-adhesion agent. In addition, the gluconic acid can promote at least more than 2 adjacent hydroxyl groups in starch molecules to be crosslinked together in the starch heating and pasting process, so that the sheet jelly is easier to be pasted, the molecular structure tissue is enhanced, and the toughness of the sweet potato sheet is improved. The phosphate is used for controlling and regulating the speed of carbon dioxide gas generated by the sodium bicarbonate and the gluconic acid, so that bubbles are generated uniformly. The glyceryl monostearate has the function of evacuation, and the dispersibility of each raw material of the anti-blocking agent in a system is improved. The food antifoaming agent can play a role in defoaming when the raw materials of the sweet potato skins are stirred and mixed, prevent bubbles from being generated inside and on the surfaces of the sweet potato skins, and improve the production quality of the sweet potato skins.
Preferably, the method comprises the following steps: the anti-blocking agent is prepared by the following operation steps:
mixing bamboo shoot fiber powder, sodium bicarbonate and modified soybean lecithin, and uniformly stirring to obtain a mixture A;
and adding gluconic acid, phosphate, glyceryl monostearate and a defoaming agent into the mixture A, mixing, and uniformly stirring to obtain the anti-blocking agent.
Preferably, the method comprises the following steps: the weight ratio of the phosphate to the sodium bicarbonate is 1: (1.7-2.3).
By adopting the technical scheme, the weight part ratio of the phosphate to the sodium bicarbonate has a large influence on the fluffing effect of the sodium bicarbonate, so that the effect of the anti-blocking agent is influenced.
Preferably, the method comprises the following steps: the food defoaming agent is a high-alcohol fatty acid ester defoaming agent.
By adopting the technical scheme, the high-alcohol fatty acid ester defoaming agent is stable in property, safe and reliable, has an excellent defoaming effect, and has a defoaming rate of 96-98%.
Preferably, the method comprises the following steps: the weight ratio of the pea starch to the sweet potato starch is 1: (2-3).
By adopting the technical scheme, the ratio of the sweet potato starch to the pea starch in parts by weight influences the proportion of amylose in the starch, thereby influencing the comprehensive performance of the sweet potato skins.
Preferably, the method comprises the following steps: the weight ratio of the glycine to the sodium deoxyacetate is 1: (2-4).
By adopting the technical scheme, the weight ratio of the sodium deoxyacetate to the glycine has a great influence on the corrosion prevention and quality guarantee performance of the sweet potato skins.
In a second aspect, the application provides a process for preparing any one of the above barbecue potato skins, which is realized by the following technical scheme:
a preparation process of barbecue sweet potato skins comprises the following operation steps:
mixing 2-4% of the total weight of sweet potato starch with water according to the weight part ratio 1 (2-3) and thickening to obtain a starch material for later use; adding the rest sweet potato starch, mung bean starch, anti-adhesion agent, sodium deoxyacetate, glycine, konjac glucomannan and sodium polyacrylate into the rest water, mixing, stirring uniformly, filtering, collecting filtrate, adding the starch, and mixing uniformly to obtain a mixture A;
spreading the mixture A on a tray, heating at 95-100 deg.C for 60-80s to make the mixture A shaped, and cooling; aging for 2-3h under the ultraviolet sterilization condition of-3-0 ℃, and demolding to obtain the barbecue sweet potato skin.
By adopting the technical scheme, the mixture A is subjected to low-temperature ultraviolet treatment after being formed and cooled, so that amylose and amylopectin in starch can be regenerated and rearranged, the surface of the sweet potato skins is contracted and is not adhered any more, and the taste of the sweet potato skins is chewier.
In summary, the present application includes at least one of the following beneficial technical effects:
(1) according to the application, no sticky condition appears and no staphylococcus aureus is detected when the surface of the barbecue potato skin is stored for 30 days at the initial stage and 24 ℃, and the content of escherichia coli is 0, so that the preservation quality of the barbecue potato skin is obviously improved, and the quality guarantee period of the barbecue potato skin is prolonged.
(2) The elasticity and the toughness of the barbecue sweet potato skin can reach 99 minutes and 98 minutes to the maximum, so that the elasticity and the toughness of the barbecue sweet potato skin are effectively improved, meanwhile, the strip breakage rate is only 2.7 percent to the minimum, and the strip breakage rate of the barbecue sweet potato skin is reduced. In addition, the minimum total number of bacterial colonies of the barbecue sweet potato skin is 295cfu/g, the total number of bacterial colonies of the barbecue sweet potato skin is reduced, and the quality guarantee period of the barbecue sweet potato skin is relatively prolonged.
Detailed Description
The present application will be described in further detail with reference to specific examples.
The following raw materials in the present application are all commercially available products, and all the raw materials in the present application are fully disclosed, and should not be understood as limiting the sources of the raw materials, and all meet the food safety regulations, specifically: the sweet potato starch is selected from the national plantation professional cooperative society of Lingshou county; the pea starch is selected from Jinlvyuan food mill in Xiping county; the bamboo shoot fiber powder is selected from Fufeng Sinuote Biotechnology limited company, and has a particle size of 80-100 meshes; the modified soybean lecithin is selected from Wangzhong biological science and technology limited company in Henan, and the content of effective substances is 99%; the glycine and the konjac glucomannan are selected from Hippochne Biotechnology limited, and the content of effective substances is 99.9%; the high-carbon alcohol fatty acid ester defoaming agent is selected from Hubei Wanyi medicine Co., Ltd, and the content of effective substances is 99%.
The following are examples of the preparation of the antiblocking agent in the present application:
preparation example 1
An anti-blocking agent is prepared by the following method:
according to the mixing amount shown in the table 1, bamboo shoot fiber powder, sodium bicarbonate and modified soybean lecithin are mixed and stirred uniformly to obtain the anti-blocking agent.
Preparation examples 2 to 5
The anti-blocking agents of preparation examples 2 to 5 were identical to those of preparation example 1 in the kinds of raw materials and preparation method, except that the amounts of the raw materials were different, and the details are shown in table 1.
TABLE 1 blending amounts (unit: g) of respective raw materials for anti-blocking agents of preparation examples 1 to 5
Preparation example 6
An anti-blocking agent is prepared by the following method:
mixing bamboo shoot fiber powder, sodium bicarbonate and modified soybean lecithin according to the mixing amount shown in the table 2, and uniformly stirring to obtain a mixture A;
and adding gluconic acid, phosphate, glyceryl monostearate and caprylic/capric glyceride into the mixture A, mixing, and uniformly stirring to obtain the anti-blocking agent.
Preparation examples 7 to 10
The anti-blocking agents of preparation examples 7 to 10 were prepared in the same manner as in preparation example 6 except that the raw material components were different, as shown in Table 2.
TABLE 2 blending amounts (unit: g) of respective raw materials for anti-blocking agents of preparation examples 6 to 10
Preparation examples 11 to 15
The anti-blocking agents of preparation examples 11 to 15 were completely the same as the preparation method of preparation example 8 except that: the caprylic/capric glyceride antifoaming agent in the raw materials is replaced by a high-carbon alcohol fatty acid ester antifoaming agent in an equivalent manner, the mixing amount of the raw materials is different, and the details are shown in table 3.
TABLE 3 blending amounts (unit: g) of respective raw materials for anti-blocking agents of preparation examples 11 to 15
| Raw materials | Preparation example 11 | Preparation example 12 | Preparation example 13 | Preparation example 14 | Preparation example 15 |
| Bamboo shoot fiber powder | 35 | 35 | 35 | 35 | 35 |
| Sodium bicarbonate | 24 | 22.1 | 23 | 24 | 24 |
| Modified soybean phosphate | 18 | 18 | 18 | 18 | 18 |
| Gluconic acid | 38 | 38 | 38 | 38 | 38 |
| Phosphate salts | 12 | 13 | 10 | 15 | 10 |
| Glyceryl monostearate | 8 | 8 | 8 | 8 | 8 |
| Caprylic capric acid glyceride defoaming agent | 3 | 3 | 3 | 3 | 3 |
Example 1
According to the mixing amount in the table 4, taking 2% of the total content of the sweet potato starch and water to mix and thicken according to the weight ratio of 1:2, so as to obtain a gordon euryale seed material for later use;
adding the rest sweet potato starch, the mung bean starch, the anti-adhesion agent prepared in the preparation example 1, sodium deoxyacetate, glycine, konjac glucomannan and sodium polyacrylate into the rest water, mixing, stirring uniformly, filtering, reserving filtrate, adding the gorgon euryale seed, and mixing uniformly to obtain a mixture A;
spreading the mixture A on a plate, heating at 100 deg.C for 80s to shape the mixture A, cooling, aging at-1 deg.C under ultraviolet sterilization for 3 hr, and demolding to obtain the final product.
Examples 2 to 5
The barbecue potato skins of the examples 2-5 are completely the same as the preparation method and the raw material types of the example 1, except that the mixing amount of the raw materials is different, and the details are shown in the table 4.
TABLE 4 blending amounts (unit: kg) of raw materials of barbecue potato skins of examples 1-5
| Raw materials | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 |
| Sweet potato starch | 5.0 | 5.4 | 5.8 | 6.1 | 6.5 |
| Pea starch | 2 | 2.25 | 2.5 | 2.75 | 3 |
| Anti-blocking agent | 0.5 | 0.7 | 0.8 | 0.9 | 1 |
| Deoxyacetic acid sodium salt | 0.005 | 0.006 | 0.008 | 0.009 | 0.01 |
| Glycine | 0.002 | 0.022 | 0.0025 | 0.0027 | 0.003 |
| Konjak glue | 0.015 | 0.018 | 0.021 | 0.023 | 0.025 |
| Polyacrylamide sodium salt | 0.003 | 0.004 | 0.005 | 0.006 | 0.007 |
| Water (W) | 10.5 | 11.5 | 12.5 | 13.5 | 14.5 |
Examples 6 to 9
The barbecue potato skins of the examples 6 to 9 have the same preparation method as the barbecue potato skins of the example 3, except that the anti-blocking agents prepared in the preparation examples 2 to 5 are respectively selected as the anti-blocking agents, and the types and the mixing amount of the other raw materials are the same as those of the barbecue potato skins of the example 3.
Examples 10 to 14
The barbecue potato skins of the examples 10 to 14 are completely the same as the preparation method of the example 7, except that the anti-blocking agents prepared in the preparation examples 6 to 10 are respectively selected as the anti-blocking agents, and the types and the mixing amount of the rest raw materials are the same as those of the example 7.
Examples 15 to 19
The barbecue potato skins of the examples 15 to 19 are completely the same as the preparation method of the example 12, except that the anti-blocking agents prepared in the preparation examples 11 to 15 are respectively selected as the anti-blocking agents, and the types and the mixing amount of the rest raw materials are the same as those of the example 12.
Examples 20 to 24
The barbecue potato skins of the examples 20-24 are completely the same as the raw materials and the preparation method of the example 16, except that the mixing amount of the raw materials is different, and the details are shown in the table 5.
TABLE 5 blending amount (unit: kg) of the barbecue potato skins of examples 20-24
| Raw materials | Example 20 | Example 21 | Example 22 | Example 23 | Example 24 |
| Sweet potato starch | 6 | 6.25 | 6.3 | 5.4 | 6.4 |
| Pea starch | 3 | 2.5 | 2.1 | 3 | 2 |
| Anti-blocking agent | 0.8 | 0.8 | 0.8 | 0.8 | 0.8 |
| Deoxyacetic acid sodium salt | 0.008 | 0.008 | 0.008 | 0.008 | 0.008 |
| Glycine | 0.0025 | 0.0025 | 0.0025 | 0.0025 | 0.0025 |
| Konjak glue | 0.021 | 0.021 | 0.021 | 0.021 | 0.021 |
| Polyacrylamide sodium salt | 0.005 | 0.005 | 0.005 | 0.005 | 0.005 |
| Water (W) | 12.5 | 12.5 | 12.5 | 12.5 | 12.5 |
Examples 25 to 29
The barbecue potato skins of the examples 25 to 29 are completely the same in the types of the raw materials and the preparation method as those of the example 21, except that the mixing amounts of the raw materials are different, and the details are shown in Table 6.
TABLE 6 blending amounts (unit: kg) of the raw materials of barbecue potato skins of examples 25-29
| Raw materials | Example 25 | Example 26 | Example 27 | Example 28 | Example 29 |
| Sweet potato starch | 6.25 | 6.25 | 6.25 | 6.25 | 6.25 |
| Pea starch | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 |
| Anti-blocking agent | 0.8 | 0.8 | 0.8 | 0.8 | 0.8 |
| Deoxyacetic acid sodium salt | 0.005 | 0.006 | 0.008 | 0.0054 | 0.0084 |
| Glycine | 0.0025 | 0.002 | 0.002 | 0.003 | 0.002 |
| Konjak glue | 0.021 | 0.021 | 0.021 | 0.021 | 0.021 |
| Polyacrylamide sodium salt | 0.005 | 0.005 | 0.005 | 0.005 | 0.005 |
| Water (W) | 12.5 | 12.5 | 12.5 | 12.5 | 12.5 |
Example 30
The barbecue potato skin of the example 30 is completely the same as the preparation method of the example 26, except that: no phosphate is added in the raw materials of the barbecue sweet potato skins, and the other raw materials and the mixing amount are the same as those in the example 26.
Example 31
The barbecue potato skin of the embodiment 31 is completely the same as the preparation method of the embodiment 26, and the differences are that: the raw materials of the barbecue sweet potato skin are not added with gluconic acid, and the other raw materials and the mixing amount are the same as those in the example 26.
Comparative example 1
The barbecue potato skin of the comparative example 1 is completely the same as the preparation method of the example 1, and the difference is that: the raw materials of the barbecue sweet potato skin are not added with an anti-adhesion agent, and the rest raw materials and the mixing amount are the same as those in the example 1.
Comparative example 2
The barbecue potato skin of the comparative example 2 is completely the same as the preparation method of the example 1, and the differences are that: glycine is not added in the raw materials, and the other raw materials and the mixing amount are the same as those in the example 1.
Comparative example 3
The barbecue potato skin of the comparative example 3 is completely the same as the preparation method of the example 1, and the differences are that: no sodium deoxyacetate was added to the raw materials, and the other raw materials and the amounts thereof were the same as in example 1.
Comparative example 4
The barbecue potato skin of the comparative example 4 is completely the same as the preparation method of the example 1, and the differences are that: the raw materials were not added with modified soybean phospholipids, and the other raw materials and the blending amount were the same as in example 1.
Comparative example 5
The barbecue potato skin of the comparative example 5 is completely the same as the preparation method of the example 1, and the difference is that: konjac gum is not added in the raw materials, and the other raw materials and the mixing amount are the same as those in the example 1.
Comparative example 6
The barbecue potato skin of the comparative example 6 is completely the same as the preparation method of the example 1, and the difference is that: sodium polyacrylate was not added to the raw materials, and the other raw materials and the blending amount were the same as those in example 1.
Comparative example 7
The barbecue potato skin of the comparative example 7 is completely the same as the preparation method of the example 1, and the difference is that: bamboo shoot fiber powder was not added to the raw materials, and the other raw materials and the blending amount were the same as in example 1.
Performance detection sensory indexes: elasticity and toughness a percentile evaluation scoring mode was performed by 10 panelists, first touching the potato skins of examples 1-31 and comparative examples 1-7 at 1d to check whether they are sticky, then storing at 24 ℃ and again checking for stickiness at 30 d; and then, the sweet potato skin samples of the examples 1-31 and the comparative examples 1-7 are put into boiling water to be boiled for 20min, the sweet potato skin samples are taken out and put into cold water to be cooled to about 24 ℃, and the elasticity and the toughness of the sweet potato skin samples are observed, evaluated and scored in a hand-pulling and visual inspection mode.
The broken strip rate: 20 sweet potato skins prepared in the embodiments 1-31 and the comparative examples 1-7 and with the length of 20cm are respectively taken and put in boiling water to be boiled for 10min, then the sweet potato skins are fished out, the water is filtered out, the number of the whole sweet potato skins is counted, and the broken rate is calculated.
Preservation quality: after the sweet potato skins prepared in the examples 1-31 and the comparative examples 1-7 are stored for 90 days at 24 ℃, the total number of colonies is detected according to the method specified in GB/T4789.2 'hygienic Standard for starch products', escherichia coli is detected according to the detection method of GB/T4789.3, and staphylococcus aureus is detected according to the detection scheme of GB/T4789.10. The specific test results are detailed in table 7.
TABLE 7 Performance test results of different barbecue potato skins
The test results in Table 7 show that the barbecue potato skins of examples 1-31 have better elasticity and toughness than those of the barbecue potato skins of comparative examples 1-7, the strip breakage rate and the total number of bacterial colonies of the barbecue potato skins of examples 1-31 are lower than those of the barbecue potato skins of comparative examples 1-7, and meanwhile, the situation that the surface of the barbecue potato skins of the application is sticky at the 1 st d and the 30 th d and no staphylococcus aureus is detected. The elasticity and the toughness of the barbecue sweet potato skin can reach 99 minutes and 98 minutes to the maximum, so that the elasticity and the toughness of the barbecue sweet potato skin are effectively improved, meanwhile, the strip breakage rate is only 2.7 percent to the minimum, and the strip breakage rate of the barbecue sweet potato skin is reduced. In addition, the total number of bacterial colonies of the barbecue sweet potato skin is 295cfu/g at least, and the content of escherichia coli is 0, so that the preservation quality of the barbecue sweet potato skin is obviously improved, and the quality guarantee period of the barbecue sweet potato skin is relatively prolonged.
In the examples 1 to 5, the elasticity and toughness of the barbecue potato skins in the example 3 are respectively 93.5 points and 92 points, which are higher than those of the barbecue potato skins in the examples 1 to 2 and 4 to 5; meanwhile, the strip breakage rate and the total number of bacterial colonies of the barbecue sweet potato peel in the example 3 are respectively 3.4 percent and 329cfu/g, which are lower than those of the barbecue sweet potato peels in the examples 1-2 and 4-5, and the weight parts of the raw materials of the barbecue sweet potato peel in the example 3 are more suitable.
In examples 6-9, the elasticity and toughness of the barbecue potato skins of example 7 are 94 points and 92.5 points, respectively, which are higher than those of the barbecue potato skins of examples 6 and 8-9; meanwhile, the breaking rate and the total number of bacterial colonies of the barbecue sweet potato peel in the example 3 are respectively 3.4 percent and 325cfu/g, which are lower than the breaking rate and the total number of bacterial colonies of the barbecue sweet potato peel in the examples 6 and 8-9, and the raw material weight parts of the barbecue sweet potato peel in the example 7 are more suitable.
In the examples 10 to 14, the elasticity and toughness of the barbecue potato skins of the example 12 are respectively 96 minutes and 95.0 minutes, which are higher than those of the barbecue potato skins of the examples 10 to 11 and 13 to 14; meanwhile, the breaking rate and the colony count of the barbecue sweet potato peel in the example 12 are respectively 3.1 percent and 312cfu/g, which are lower than the breaking rate and the colony count of the barbecue sweet potato peel in the examples 10-11 and 13-14. Thus, the raw material weight of the barbecue potato skins in example 12 is more suitable.
In the examples 15 to 19, the elasticity and the toughness of the barbecue potato skin of the example 16 are respectively 97.5 minutes and 95.5 minutes, which are higher than those of the barbecue potato skins of the examples 15 and 17 to 18; meanwhile, the breaking rate and the colony count of the barbecue sweet potato peel in the example 12 are respectively 3.1 percent and 310cfu/g, which are lower than the breaking rate and the colony count of the barbecue sweet potato peel in the examples 15 and 17-18. Therefore, when the weight ratio of the phosphate to the sodium bicarbonate in the anti-adhesion agent is 1:2, the baked sweet potato skins have stronger elasticity and toughness and higher fresh-keeping quality.
In the examples 20 to 24, the elasticity and toughness of the barbecue potato skin of the example 21 are respectively 98.5 minutes and 97.0 minutes, which are higher than those of the barbecue potato skins of the examples 20 and 22 to 24; meanwhile, the breaking rate and the colony count of the barbecue sweet potato peel in the example 12 are respectively 2.8 percent and 309cfu/g, which are lower than the breaking rate and the colony count of the barbecue sweet potato peel in the examples 20 and 22-24. Therefore, when the weight ratio of the pea starch to the sweet potato starch in the raw materials of the barbecue sweet potato skin is 1:2.5, the barbecue sweet potato skin has stronger elasticity and toughness and higher fresh-keeping quality.
In examples 25-29, the elasticity and toughness of the barbecue grill skin of example 26 are 99 points and 98.0 points, respectively, which are higher than those of the barbecue grill skin of examples 25 and 27-28; meanwhile, the breaking rate and the colony count of the barbecue sweet potato skin of the example 12 are respectively 2.7 percent and 295cfu/g, which are lower than the breaking rate and the colony count of the barbecue sweet potato skin of the examples 25 and 27-28. Therefore, when the weight ratio of the glycine to the sodium deoxyacetate in the raw materials of the barbecue sweet potato skin is 1:3, the barbecue sweet potato skin has stronger elasticity and toughness and higher fresh-keeping quality. The colony count of the barbecue potato skins of the examples 30-31 is higher than that of the example 26, which shows that the addition of the phosphate and the gluconic acid in the anti-adhesion agent can reduce the growth of microorganisms in the barbecue potato skins and relatively prolong the shelf life of the barbecue potato skins.
In addition, the data of various indexes of the comparative example 1 and the comparative examples 1-7 show that the elasticity and the toughness of the barbecue sweet potato skin can be improved by adding the konjac glucomannan and the sodium polyacrylate, and the addition of the anti-adhesion agent, the sodium deoxyacetate, the glycine, the modified soybean phosphate and the bamboo shoot fiber powder can reduce the total bacterial colony number and the number of escherichia coli of the barbecue sweet potato skin, reduce the adhesion phenomenon on the surface of the barbecue sweet potato skin and relatively prolong the quality guarantee period of the barbecue sweet potato skin.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (9)
1. The barbecue sweet potato skin is characterized by being prepared from the following raw materials in parts by weight: 50-65 parts of sweet potato starch, 20-30 parts of pea starch, 5-10 parts of anti-adhesion agent, 0.05-0.10 part of sodium deoxyacetate, 0.02-0.03 part of glycine, 0.15-0.25 part of konjac glucomannan, 0.03-0.07 part of sodium polyacrylate and 145 parts of water 105-;
the anti-blocking agent is prepared from the following raw materials in parts by weight: 30-40 parts of bamboo shoot fiber powder, 20-25 parts of sodium bicarbonate and 15-20 parts of modified soybean lecithin.
2. The barbecue potato skin of claim 1, characterized in that the barbecue potato skin is prepared from the following raw materials in parts by weight: 55-60 parts of sweet potato starch, 24-28 parts of pea starch, 7-9 parts of anti-blocking agent, 0.06-0.09 part of sodium deoxyacetate, 0.022-0.027 part of glycine, 0.18-0.23 part of konjac glucomannan, 0.04-0.06 part of sodium polyacrylate and 135 parts of water 115 and sodium silicate.
3. The barbecue potato skin of claim 1, wherein the anti-adhesion agent further comprises the following raw materials in parts by weight: 35-40 parts of gluconic acid, 10-15 parts of phosphate, 5-10 parts of glyceryl monostearate and 1-5 parts of food antifoaming agent.
4. The barbecue potato skin of claim 3, wherein the anti-adhesion agent is prepared by the following steps:
mixing bamboo shoot fiber powder, sodium bicarbonate and modified soybean lecithin, and uniformly stirring to obtain a mixture A;
and adding gluconic acid, phosphate, glyceryl monostearate and a food antifoaming agent into the mixture A, and uniformly stirring to obtain the anti-adhesion agent.
5. The barbecue potato skin of claim 3, characterized in that: the weight ratio of the phosphate to the sodium bicarbonate is 1: (1.7-2.3).
6. The barbecue potato skin of claim 3, characterized in that: the food defoaming agent is a high-alcohol fatty acid ester defoaming agent.
7. The barbecue potato skin of claim 1, characterized in that: the weight ratio of the pea starch to the sweet potato starch is 1: (2-3).
8. The barbecue potato skin of claim 1, characterized in that: the weight ratio of the glycine to the sodium deoxyacetate is 1: (2-4).
9. A process for preparing the barbecue potato skins of any one of claims 1-8, which comprises the following steps:
mixing 2-4% of the total weight of sweet potato starch with water according to the weight part ratio 1 (2-3) and thickening to obtain a starch material for later use;
adding the rest sweet potato starch, mung bean starch, anti-adhesion agent, sodium deoxyacetate, glycine, konjac glucomannan and sodium polyacrylate into the rest water, mixing, stirring uniformly, filtering, collecting filtrate, adding the starch, and mixing uniformly to obtain a mixture A;
spreading the mixture A on a tray, heating at 95-100 deg.C for 60-80s to make the mixture A shaped, and cooling; aging for 2-3h under the ultraviolet sterilization condition of-3-0 ℃, and demolding to obtain the barbecue sweet potato skin.
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