CN114831287A - Preparation method of low-bacteria sweet potato whole powder - Google Patents
Preparation method of low-bacteria sweet potato whole powder 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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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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Abstract
The invention discloses a preparation method of low-bacteria sweet potato whole powder, which comprises the following steps: cleaning and slicing fresh sweet potatoes serving as raw materials to obtain sweet potato chips, soaking the sweet potato chips in a hydrogen oxide solution, carrying out infrared instantaneous heating and drying, rapidly cooling, and carrying out superfine grinding to obtain sweet potato whole powder; the cleaning process comprises the following steps: cleaning the surface of a fresh sweet potato by using tap water, soaking the fresh sweet potato in 0.01% citric acid solution for 3-6 min, and finally washing the sweet potato by using the tap water; the concentration of the hydrogen peroxide solution is 0.7-0.9 per mill; the temperature of infrared instantaneous heating drying is 170-200 ℃, and the processing time is 80-160 s. The whole sweet potato is fully utilized, and the sweet potato powder contains all nutrient substances of the fresh sweet potato; the invention obviously reduces the microbial quantity of the sweet potato whole powder by a echelon bacteria reduction process; through instantaneous high-temperature drying and rapid cooling treatment, the starch of the product is partially gelatinized, the protein is partially denatured, the cellulose is broken and decomposed, and the like, so that the application property and the edibility of the sweet potato whole powder are improved.
Description
Technical Field
The invention belongs to the technical field of deep processing of agricultural products, and relates to a preparation method of low-bacteria sweet potato whole powder.
Background
Sweet potato (Dioscorea esculenta (Lour.) Burkill) has effects of preventing diabetes, preventing cardiovascular system diseases, reducing cholesterol and resisting cancer. At present, deep processing technology and products of sweet potatoes are relatively lacked, the fresh-stock ratio is relatively high, the conversion rate of sweet potato processing is less than 50%, and the sweet potato processing mainly takes starch and starch primary products. In the processing process of the sweet potato starch, the content of the potato residue is about 20 percent, and most of the potato residue is discarded as waste, so that not only is the resource waste caused, but also the environmental pollution is caused. The sweet potato whole powder is a new sweet potato processing product, retains the original bioactive substances and nutritional ingredients of the sweet potato, and is suitable for large-scale production. Compared with the sweet potato starch processing and products, the sweet potato whole powder processing has less processing by-products and less environmental pollution.
At present, the processing of the sweet potato whole powder mainly adopts the following processes: the granular, snowflake or powdery product is obtained by selecting, cleaning, peeling, protecting color, slicing, rinsing, precooking, cooling, cooking, mashing, dehydrating and drying fresh sweet potatoes serving as raw materials. The process has the following defects: 1. the peel layer usually accounts for 15-20% of the weight of the fresh potatoes, and part of dietary fibers and some active ingredients are lost due to the adoption of a peeling process, so that the fresh potatoes are not really utilized; 2. the dehydration drying is usually carried out by hot air, the processing time is long, and the product quality is influenced to a certain extent; 3. because the processes are more and an effective sterilization technology is not adopted, the prepared sweet potato whole powder has more microorganisms and has greater safety risk when being used as a raw material. Because the sweet potato peel contains a large amount of dietary fibers which affect the taste of the product, if the peel is utilized, the technical innovation for solving the problem is a worthy direction to be researched.
Therefore, aiming at the defects of the existing sweet potato whole powder product and the preparation process, the development of the low-bacteria high-quality sweet potato whole powder for full utilization of sweet potatoes is a problem which needs to be solved urgently in the sweet potato processing industry.
Disclosure of Invention
The invention aims to provide a processing method of a low-bacteria sweet potato whole powder product aiming at the defects that raw materials cannot be completely utilized, the product microorganism is more and the like in the traditional preparation process of the sweet potato whole powder, and solves the problems of microbial safety of the traditional sweet potato whole powder product, rough product taste and the like caused by high-content dietary fiber through a gradient bacteria reduction process, instantaneous high-temperature treatment, quick cooling and superfine grinding.
The large purpose of the invention is realized by the following technical scheme:
a preparation method of low-bacteria sweet potato whole powder comprises the following steps: cleaning and slicing fresh sweet potatoes serving as raw materials to obtain sweet potato chips, soaking the sweet potato chips in a hydrogen oxide solution, carrying out infrared instantaneous heating and drying, rapidly cooling, and carrying out superfine grinding to obtain sweet potato whole powder;
wherein, the cleaning comprises the following steps: cleaning the surface of a fresh sweet potato by using tap water, soaking the fresh sweet potato in 0.01% citric acid solution for 3-6 min, and finally washing the sweet potato by using the tap water; the concentration of the hydrogen peroxide solution is 0.7-0.9 per mill; the temperature of infrared instantaneous heating and drying is 170-200 ℃, and the processing time is 80-160 s.
Specifically, the preparation method of the low-bacteria sweet potato whole powder comprises the following steps:
step (1), cleaning: cleaning the surface of a fresh sweet potato by using tap water, soaking for 3-6 min by using 0.01% citric acid solution, and then washing by using the tap water;
step (2), slicing: directly slicing the cleaned fresh sweet potatoes to obtain potato chips;
step (3), soaking: soaking the potato chips in 0.7-0.9-thousandth hydrogen peroxide solution for 4-12 min;
step (4), drying: carrying out infrared instantaneous heating drying on the soaked potato chips at the temperature of 170-200 ℃, wherein the processing time is 80-160 s;
and (5) rapidly cooling: feeding the dried potato chips into a clean tunnel type cooling device, and introducing sterile cold air to rapidly cool the potato chips to room temperature within 5-10 s;
step (6), superfine grinding: and carrying out superfine grinding on the cooled potato chips to obtain the sweet potato whole powder.
In the step (1), the fresh sweet potatoes are preferably soaked in 0.01 percent citric acid solution for 3 min.
In the step (2), the thickness of the potato chips is 2-4 mm, preferably 3 mm.
In the step (3), the concentration of the hydrogen peroxide solution is preferably 0.7 per mill; the potato chips are preferably soaked in hydrogen peroxide solution for 6 min.
In the step (4), the temperature for infrared instantaneous heating and drying is preferably 180-200 ℃, and more preferably 180 ℃; the time for infrared instantaneous heating drying is preferably 120-140 s, and more preferably 120 s.
The infrared instantaneous heating drying device uses far infrared rays, preferably those with a wavelength of 15 μm.
In step (5), the reaction mixture is rapidly cooled to room temperature, preferably within 7 seconds.
The sterile cold air is obtained by feeding cold air from the refrigerator into a sterile filtering device through a strong blower. The temperature of the sterile cold air is-15 to-20 ℃, and the air speed of the sterile cold air is 2 to 5 m/s.
The laying thickness of the potato chips is the thickness of a single potato chip.
The total colony number of the sweet potato whole powder is less than or equal to 100CFU/g, the coliform group is less than or equal to 1CFU/g, and the mould and yeast are less than or equal to 10 CFU/g.
The particle size of the sweet potato whole powder is 15-25 mu m, and preferably 20 mu m; the water content of the sweet potato whole powder is 6-8%.
The invention has the beneficial effects that:
1. the whole sweet potato is fully utilized, the processing is zero in waste, the sweet potato powder contains all nutrient substances of the fresh sweet potato, the nutrient value of the product is improved, the additional value of the product is improved, and a new way is opened up for the deep processing of the sweet potato; the product is rich in dietary fiber, and is more beneficial to human health.
2. According to the invention, in the preparation process, the whole sweet potatoes are soaked in the citric acid solution, the potato chips are soaked in the hydrogen peroxide solution, and the ultrahigh-temperature instantaneous heating technology is used for three times of sterilization and disinfection, and the microorganisms carried in the preparation process of the whole sweet potato powder, the related enzyme activity passivation and the like are effectively removed through the echelon sterilization process, so that the number of the microorganisms in the whole sweet potato powder is obviously reduced, the product quality is improved, the product safety risk is reduced, and the application range of the raw materials is expanded.
3. The hydrogen peroxide solution is adopted for soaking, and the solution is heated and naturally volatilized, so that the process is green and has no residue.
4. The application property and edibility of the sweet potato whole powder are improved through macromolecular modification by instantaneous ultrahigh temperature and quick cooling treatment, the processing quality is stable, the taste is fine and smooth, and the sweet potato whole powder is suitable for production and processing of wet starch products (such as fresh vermicelli, vermicelli and the like) and has wide application prospect.
Drawings
FIG. 1 is an SEM picture of the epidermis of the raw material sweet potato in example 1.
FIG. 2 is an SEM image of the surface of sweet potato obtained by infrared instantaneous heating and drying in example 1.
FIG. 3 is an SEM image of the epidermis of a conventional hot-air dried sweet potato of comparative example 3.
Detailed Description
The technical solution of the present invention is further explained by the following embodiments.
Infrared instantaneous heating drying equipment is far infrared drying equipment, and infrared parameter: the wavelength is 15 mu m, the heating rate is 300 ℃/min (adjustable), and the rated power is 8 KW.
The sampling and processing method for the microorganism determination is performed according to GB 4789.1-2016, and the total colony count, coliform group bacteria, mold and yeast detection methods are performed according to GB 4789.2-2016, GB 4789.3-2016 and GB 4789.15-2016 respectively. Product sensory evaluations were performed as in table 1. According to the microbial standard specified by the edible starch in GB31637-2016 countries, the method comprises the following steps: the total number of colonies (CFU/g) is less than or equal to 10 4 Coliform group (CFU/g) is less than or equal to 10 2 Mould and yeast (CFU/g) is less than or equal to 10 3 。
TABLE 1 sensory evaluation criteria for sweet potato whole flour
Firstly, the influence of the soaking time of the citric acid solution on the microorganisms of the fresh sweet potato raw material
Cleaning the surface of fresh sweet potato with tap water, soaking in 0.01% citric acid solution according to Table 2 for 0(CK), 1, 2, 3, 4, 5, 6min, and washing with tap water.
The total number of colonies (CFU/g), coliform group (CFU/g), mold and yeast (CFU/g) were determined for fresh sweet potatoes. As can be seen from Table 2, the level of microorganisms in the fresh potato material was still high, and the effect of the acid pickling treatment on coliform group bacteria, mold and yeast was small; the level of the microorganisms is obviously reduced after the citric acid solution is treated, but the microorganisms are not obviously reduced after the citric acid solution is soaked for 3 min.
TABLE 2 citric acid solution (0.01%) soaking time effects on fresh sweet potato raw material microorganisms
Secondly, the influence of the soaking time of the hydrogen peroxide solution on the microorganisms of the potato chips
Cleaning the surface of fresh sweet potato with tap water, soaking in 0.01% citric acid solution for 3min, and washing with tap water; directly slicing fresh sweet potatoes to obtain potato chips with the thickness of 3 mm; soaking potato chips in 0.1, 0.3, 0.5, 0.7 and 0.9 ‰ hydrogen peroxide solution for 6 min; draining the soaked potato chips. The control was no hydrogen peroxide solution immersion.
The total number of colonies (CFU/g), coliform (CFU/g), mold and yeast (CFU/g) were determined for the chips. As can be seen from Table 3, if the concentration of hydrogen peroxide is too low (less than or equal to 0.3 ‰), the effect on potato chip microorganisms is very small; when the concentration of the hydrogen peroxide reaches 0.7 per mill, the obvious bacteria reduction effect can be achieved.
TABLE 3 microbial impact of hydrogen peroxide solution concentration on potato chips
Thirdly, the influence of the soaking time of the hydrogen peroxide solution on the microorganisms of the potato chips
Cleaning the surface of fresh sweet potato with tap water, soaking in 0.01% citric acid solution for 3min, and washing with tap water; directly slicing fresh sweet potatoes to obtain potato chips with the thickness of 3 mm; soaking potato chips in 0.7 ‰ hydrogen peroxide solution for 2, 4, 6, 8, 10, and 12 min; draining the soaked potato chips.
The total number of colonies (CFU/g), coliform (CFU/g), mold and yeast (CFU/g) were determined for the chips. As can be seen from Table 4, if the soaking time is too short (less than or equal to 2min), the microbial influence on the potato chips is very small; after the soaking time reaches 6min, the obvious bacteria-reducing effect can be achieved.
TABLE 4. Hydrogen peroxide solution soak time impact on potato chip microorganisms
Note: a cleaning fresh sweet potato raw materials with tap water, soaking in 0.01% citric acid solution for 3min, washing with tap water, and slicing to obtain potato chips with thickness of 3mm without soaking in hydrogen peroxide solution.
Fourth, the influence of infrared instantaneous heating temperature and heating time on potato chip microorganisms
Cleaning the surface of fresh sweet potato with tap water, soaking in 0.01% citric acid solution for 3min, and washing with tap water; directly slicing fresh sweet potatoes to obtain potato chips with the thickness of 3 mm; soaking potato chips in 0.7 ‰ hydrogen peroxide solution for 6 min; draining water from the soaked potato chips, performing infrared instantaneous heating and drying on the potato chips for 120s according to the table 5, then feeding the potato chips into a tunnel type cooling device, wherein the laying thickness of the potato chips is 3mm, feeding cold air (the temperature is-20 ℃) sent out by a refrigerating machine into an aseptic filtering device through a strong air blower, feeding the cold air into the cooling device according to the air speed of 5m/s, cooling the potato chips to the room temperature, and then performing superfine grinding to 20 microns to obtain the sweet potato whole powder.
Cleaning the surface of fresh sweet potato with tap water, soaking in 0.01% citric acid solution for 3min, and washing with tap water; directly slicing fresh sweet potatoes to obtain potato chips with the thickness of 3 mm; soaking potato chips in 0.7 ‰ hydrogen peroxide solution for 6 min; draining water from the soaked potato chips, performing infrared instantaneous heating drying on the potato chips according to table 6, respectively treating the potato chips at 180 ℃ for 60, 80, 100, 120, 140, 160 and 180 seconds, then feeding the potato chips into a tunnel type cooling device, wherein the laying thickness of the potato chips is 3mm, feeding cold air (temperature of minus 20 ℃) sent by a refrigerator into a sterile filtering device through a strong air blower, feeding the cold air into a cooling device according to the air speed of 5m/s, cooling the potato chips to room temperature, and performing superfine grinding to 20 mu m to obtain the sweet potato whole powder.
The total number of colonies (CFU/g), coliform group (CFU/g), mold and yeast (CFU/g) were determined for whole sweet potato flour. As can be seen from tables 5 and 6, the microbial level of the sweet potato product is reduced by increasing the heating temperature or prolonging the heating time, but the sensory score of the product is reduced after the temperature exceeds 180 ℃ or the time exceeds 120s, but the infrared instantaneous heating drying is carried out for 120-140 s at the temperature of 180-200 ℃, so that the better sensory score can be obtained.
TABLE 5 influence of infrared instantaneous heating temperature on sweet potato whole-powder microorganism and product sense
Note: a the potato chips before infrared instant heating and drying are as follows: the adopted sample is that sweet potato raw material is cleaned, soaked in 0.01 percent citric acid solution for 3min, then fresh sweet potato slices are sliced, the thickness is 3mm, and the slices are soaked in 0.7 per mill hydrogen peroxide solution for 6 min.
TABLE 6 influence of Infrared instantaneous heating time on sweet potato Whole flour microorganism and product sense
Example 1
Cleaning fresh sweet potato with tap water, soaking in 0.01% citric acid solution for 3min, and cleaning with tap water; directly slicing the cleaned fresh sweet potatoes to obtain potato chips with the thickness of 3 mm; soaking potato chips in 0.7 ‰ hydrogen peroxide solution for 6 min; draining the soaked potato chips, and then performing infrared instantaneous heating drying at 180 ℃ for 120 s; placing the dried potato chips into a clean tunnel type cooling device, wherein the laying thickness of the potato chips is 3mm, sending cold air (with the temperature of-20 ℃) sent by a refrigerating machine into a sterile filtering device through a strong air blower, then sending the cold air into the cooling device according to the air speed of 5m/s, and rapidly cooling the potato chips to the room temperature within 7 s; and (3) carrying out superfine grinding on the cooled potato chips to obtain sweet potato whole powder, wherein the particle size of the sweet potato whole powder is 20 mu m, and the water content is 7%.
And (3) sensory evaluation 93 of the product, wherein the total colony count (CFU/g) of the product is less than or equal to 50, the coliform group (CFU/g) is less than or equal to 1, and the mould and yeast (CFU/g) are less than or equal to 1.
Example 2
Cleaning fresh sweet potato with tap water, soaking in 0.01% citric acid solution for 5min, and cleaning with tap water; directly slicing the cleaned fresh sweet potatoes to obtain potato chips with the thickness of 4 mm; soaking potato chips in 0.9 ‰ hydrogen peroxide solution for 10 min; draining the soaked potato chips, and then carrying out infrared instantaneous heating drying at the temperature of 200 ℃ for 160 s; placing the dried potato chips into a clean tunnel type cooling device, wherein the laying thickness of the potato chips is 3mm, sending cold air (at the temperature of-20 ℃) sent by a refrigerating machine into a sterile filtering device through a strong air blower, then sending the cold air into the cooling device at the air speed of 5m/s, and rapidly cooling the potato chips to the room temperature within 10 s; and (3) carrying out superfine grinding on the cooled potato chips to obtain sweet potato whole powder, wherein the particle size of the sweet potato whole powder is 25 mu m, and the water content is 6%.
And (3) sensory evaluation 86 of the product, wherein the total colony count (CFU/g) of the product is less than or equal to 10, the coliform group (CFU/g) is less than or equal to 1, and the mould and yeast (CFU/g) are less than or equal to 1.
Comparative example 1
Cleaning fresh sweet potato with tap water, soaking in 0.01% citric acid solution for 3min, and cleaning with tap water; directly slicing the cleaned fresh sweet potatoes to obtain potato chips with the thickness of 3 mm; soaking potato chips in 0.7 ‰ hydrogen peroxide solution for 6 min; draining the soaked potato chips, and drying the potato chips by using traditional hot air at the temperature of 70 ℃ for 5 hours; placing the dried potato chips into a clean tunnel type cooling device, wherein the laying thickness of the potato chips is 3mm, sending cold air (with the temperature of-20 ℃) sent by a refrigerating machine into a sterile filtering device through a strong air blower, then sending the cold air into the cooling device according to the air speed of 5m/s, and rapidly cooling the potato chips to the room temperature within 7 s; and (3) carrying out superfine grinding on the cooled potato chips to obtain the sweet potato whole powder, wherein the granularity of the sweet potato whole powder is 20 mu m, and the water content is 9%.
Sensory evaluation of the product 75, Total colony count (CFU/g) of the product 4.0X 10 3 Coliform group (CFU/g) is less than or equal to 10, mould and yeast (CFU/g) are 2.0 x 10 2 . The low temperature heating at 70 ℃ is adopted, and even the heating time is prolonged, the heat-resistant microorganisms in the sweet potatoes cannot be killed. Meanwhile, the flavor of the potato is lost and the taste is reduced due to long-time heating.
Comparative example 2
Taking fresh sweet potatoes as raw materials, cleaning the fresh sweet potatoes by using tap water, and directly slicing the cleaned fresh sweet potatoes to obtain potato chips with the thickness of 3 mm; directly carrying out infrared instantaneous heating drying on the potato chips at the temperature of 180 ℃ for 120 s; placing the dried potato chips into a clean tunnel type cooling device, wherein the laying thickness of the potato chips is 3mm, sending cold air (with the temperature of-20 ℃) sent by a refrigerating machine into a sterile filtering device through a strong air blower, then sending the cold air into the cooling device according to the air speed of 5m/s, and rapidly cooling the potato chips to the room temperature within 7 s; and (3) carrying out superfine grinding on the cooled potato chips to obtain sweet potato whole powder, wherein the particle size of the sweet potato whole powder is 20 mu m, and the water content is 7%.
Product sensory evaluation 90, Total colony count (CFU/g) of product 3.0X 10 4 Coliform group (CFU/g)50, mold and yeast (CFU/g) 3.0X 10 2 。
Comparative example 3
The traditional sweet potato whole powder (direct crushing method) preparation process is adopted: cleaning fresh sweet potatoes serving as raw materials by using tap water, peeling, and slicing to obtain slices with the thickness of 3 mm; soaking potato slices in 1% salt solution for 6min (color protection); cleaning the soaked potato chips, and then drying the potato chips by using traditional hot air at the temperature of 70 ℃ for 5 hours; naturally cooling to room temperature; and (3) carrying out superfine grinding on the cooled potato chips to obtain sweet potato whole powder, wherein the particle size of the sweet potato whole powder is 20 mu m, and the water content is 10%.
Product sensory evaluation 71, Total colony count (CFU/g) of product 4.0X 10 5 80 coliform group (CFU/g), 2.0X 10 mold and yeast (CFU/g) 3 。
Comparative example 4
The traditional sweet potato whole powder (mud making method) preparation process is adopted: cleaning fresh sweet potato with tap water, peeling, soaking in 1% salt solution for 6min (color protection), slicing (3mm), rinsing, pre-boiling in boiling water for 5min, naturally cooling, steaming for 10min, mashing in a blender, roller drying (80 deg.C), and naturally cooling to room temperature; and (3) carrying out superfine grinding on the cooled potato chips to obtain sweet potato whole powder, wherein the particle size of the sweet potato whole powder is 20 mu m, and the water content is 10%.
Product sensory evaluation 81, Total colony count (CFU/g) of product 3.0X 10 4 Coliform group (CFU/g)50, mold and yeast (CFU/g) 3.0X 10 2 。
Starch gelatinization is the breaking of the regularly arranged starch micelle structure and the breaking of intermolecular hydrogen bonds. The essence of gelatinization is the transition of starch molecules from an ordered (crystalline) to a disordered (amorphous) state in starch. The inventors tested the starch crystallinity of the raw sweet potato, the sweet potato whole flour prepared in example 1 and the sweet potato whole flour prepared in comparative example 3 by using X-ray diffraction method, and the results are shown in Table 7.
TABLE 7 starch crystallinity of different sweet Potato samples
| Sample (I) | Degree of crystallinity (%) |
| Sweet potato raw material | 16.5 |
| Comparative example 3 sweet potato Whole powder | 13.2 |
| Example 1 sweet Potato Whole powder | 8.1 |
The inventor adopts a Scanning Electron Microscope (SEM) to observe the condition of the sweet potato epidermis. It was found that the sweet potato skin (mainly composed of cellulose) after the "infrared instantaneous heat drying and rapid cooling treatment" of example 1, the cellulose was transformed from the original state of tightly bound crystal bundles (fig. 1) into weak links between small particles of about 1-5 μm (clear interface, fig. 2), while the conventional hot air drying technique of comparative example 3 hardly caused damage to the crystal bundles (fig. 3).
The invention improves the application property and edibility of the sweet potato whole powder by instantaneous ultrahigh temperature and rapid cooling treatment, partial gelatinization of starch, breakage and decomposition of cellulose and the like.
Claims (10)
1. A preparation method of low-bacteria sweet potato whole powder is characterized by comprising the following steps: the method comprises the following steps: cleaning and slicing fresh sweet potatoes serving as raw materials to obtain sweet potato chips, soaking the sweet potato chips in a hydrogen oxide solution, carrying out infrared instantaneous heating and drying, rapidly cooling, and carrying out superfine grinding to obtain sweet potato whole powder;
wherein, the cleaning comprises the following steps: cleaning the surface of a fresh sweet potato by using tap water, soaking the fresh sweet potato in 0.01% citric acid solution for 3-6 min, and finally washing the sweet potato by using the tap water; the concentration of the hydrogen peroxide solution is 0.7-0.9 per mill; the temperature of infrared instantaneous heating and drying is 170-200 ℃, and the processing time is 80-160 s.
2. The method for preparing low-bacteria sweet potato whole powder according to claim 1, which is characterized in that: the method comprises the following steps:
step (1), cleaning: cleaning the surface of a fresh sweet potato by using tap water, soaking for 3-6 min by using 0.01% citric acid solution, and then washing by using the tap water;
step (2), slicing: directly slicing the cleaned fresh sweet potatoes to obtain potato chips;
step (3), soaking: soaking the potato chips in 0.7-0.9-thousandth hydrogen peroxide solution for 4-12 min;
step (4), drying: carrying out infrared instantaneous heating drying on the soaked potato chips at the temperature of 170-200 ℃, wherein the processing time is 80-160 s;
and (5) rapidly cooling: feeding the dried potato chips into tunnel type cooling equipment, and introducing sterile cold air to rapidly cool the potato chips to room temperature within 5-10 s;
step (6), superfine grinding: and carrying out superfine grinding on the cooled potato chips to obtain the sweet potato whole powder.
3. The method for preparing low-bacteria sweet potato whole powder according to claim 2, which is characterized in that: in the step (1), the fresh sweet potatoes are soaked in 0.01 percent citric acid solution for 3 min.
4. The method for preparing low-bacteria sweet potato whole powder according to claim 1 or 2, characterized in that: in the step (2), the thickness of the potato chips is 2-4 mm.
5. The method for preparing low-bacteria sweet potato whole powder according to claim 1 or 2, characterized in that: in the step (3), the preference of the hydrogen peroxide solution is 0.7 per mill; soaking potato chips in hydrogen peroxide solution for 6 min.
6. The method for preparing low-bacteria sweet potato whole powder according to claim 1 or 2, characterized in that: in the step (4), the temperature of infrared instantaneous heating drying is 180-200 ℃; the infrared instantaneous heating drying time is 120-140 s.
7. The method for preparing low-bacteria sweet potato whole powder according to claim 6, which is characterized in that: in the step (4), the temperature of infrared instantaneous heating drying is 180 ℃; the infrared instantaneous heating drying time is 120 s.
8. The method for preparing low-bacteria sweet potato whole powder according to claim 6, which is characterized in that: in the step (5), the temperature of the sterile cold air is-15 to-20 ℃, and the air speed of the sterile cold air is 2 to 5 m/s.
9. The method for preparing low-bacteria sweet potato whole powder according to claim 1 or 2, characterized in that: the total colony number of the sweet potato whole powder is less than or equal to 100CFU/g, the coliform group is less than or equal to 1CFU/g, and the mould and yeast are less than or equal to 10 CFU/g.
10. The method for preparing low-bacteria sweet potato whole powder according to claim 1 or 2, characterized in that: the particle size of the sweet potato whole powder is 15-25 mu m; the water content of the sweet potato whole powder is 6-8%.
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