CN1451288A - Process for producing enzyma treated preserved sweet potato - Google Patents
Process for producing enzyma treated preserved sweet potato Download PDFInfo
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- CN1451288A CN1451288A CN 02116862 CN02116862A CN1451288A CN 1451288 A CN1451288 A CN 1451288A CN 02116862 CN02116862 CN 02116862 CN 02116862 A CN02116862 A CN 02116862A CN 1451288 A CN1451288 A CN 1451288A
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- sweet potato
- enzyme
- starch
- enzyma
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Abstract
An enzyme treating technique for preparing preserved sweet potato is characterized by that after the sweet potato is scaled, its starch is hydrolyzed by composite enzyme at 50-70 deg.C for 30-60 min. Its advantages are high toughness, proper eating feeling, less consumption of enzyme, and low cost.
Description
The present invention is the new technology of preserved sweet potatoes processing.This technology is produced the excellent sweet potato dried meat for utilizing the complex enzyme for hydrolyzing sweet potato starch.
Along with the raising of people's living standard, leisure food more and more is subjected to people's favor, and wherein preserved sweet potatoes is exactly one of leisure food that is loved by the people.At present, the preserved sweet potatoes brand of being sold on the market is different, and is various in style, and sales volume rises year by year.Corresponding with this powerful market demand is that the preserved sweet potatoes be processed into of traditional handicraft is easily dry-shrinkage deformed, place long afterwards, because content of starch is higher, and easy ageing hardening, stiff difficulty is chewed.Showing that according to up-to-date data nutrient sweet potato is abundant, also have medical value, can reduce cardiovascular morbidity, suppress tumour and anticancer, also is good diet food, often eats sweet potato, can strengthen the effect of health care of body.The characteristics that the stiff difficulty of preserved sweet potatoes is chewed on the market have hindered the development of this leisure food.
The objective of the invention is, seek novel process to replace traditional handicraft.In process, adopt the enzymatic treatment sweet potato, obtain the preserved sweet potatoes that a kind of quality softness, transparency are good, flexible, easily chew.
Production technology of the present invention is:
Sweet potato cleaning, peeling, slitting → protect look → sclerosis → blanching → enzyme to handle → go out enzyme → saccharification → rinsing → drying → finished product
Technical characterictic of the present invention is: in the processing technology of preserved sweet potatoes, use enzyme treatment technique.Enzyme is handled and is made starch obtain enzymolysis, is converted into the fructose class, and contents of starch reduces, and goods the quality hardening owing to the aging of starch, quality in storage descend controlled.
Enzyme of the present invention is a complex enzyme, and enzyme dosage is 0.001-0.01%, and the processing time is 30-60 minute, and treatment temperature is 50-70 ℃, and enzyme is handled and can the operation after blanching be carried out.Content of starch was respectively 15-20%, 2-8% before and after enzyme was handled.
Manufactured goods have preferably suppleness, color and luster become clear, be that purplish red, mouthfeel are good, inlet is easily chewed, do not stuck to one's teeth, particularly place long-time after, product can also keep better suppleness, the phenomenon that age of starch takes place is not obvious.
The technology of the present invention key is to use enzyme engineering technology to have solved this tangible technical barrier in the preserved sweet potatoes processing, and processing method is simple, is suitable for extensive popularization.
Below, describe embodiments of the invention in detail:
Get the sweet potato of constant weight, by technological requirement, clean, remove the peel, cleaning, cutting.Claim its weight then.Protect look afterwards and handle, colour protecting liquid adopts the sodium sulfite of 0.1-0.3% citric acid and 0.2-0.4% to form, and protects look 90 minutes, cleaned 5 minutes with clear water after protecting look and finishing, adopt the calcium chloride solution of 0.2-0.5% to carry out cure process again, time 2-5 hour, temperature 50-70 ℃; After the sclerosis, carry out the blanching processing then and cool off with clear water immediately after 5 minutes, place in the clear water pending; Take by weighing the complex enzyme of the 0.001-0.005% of sweet potato weight, be mixed with solution, drop into sweet potato, processing time and temperature were respectively 30-60 minute, 50-70 ℃.Put into the boiling water enzyme that goes out after enzyme is handled, the time is 5 minutes, takes out sweet potato and cools off with cold water immediately; Can carry out sugar system, mixture (1: the 1) concentration that initial liquid glucose is made into sucrose and maltose is 30%,, the pH value of liquid glucose is modulated 5-6 with citric acid, can gradation add a little sucrose in the candy process, the terminal point sugar concentration is 60-70%.After sugar has been made, be that 30% cold liquid glucose is washed product with concentration.Dry in 50-70 ℃ of temperature then, drying time is 8-12 hour.The preserved sweet potatoes product technology that makes of employing new technology is promptly finished.
Claims (5)
1. process for producing enzyma treated preserved sweet potato.It is characterized in that: adopt a kind of complex enzyme to influence the starch hydrolysis of goods quality, mouthfeel in the sweet potato, make the excellent sweet potato dried meat.
2. according to claim 1, the enzymatic treatment sweet potato is characterized in that: the complex enzyme of employing is amylase, carbohydrase.
3. according to claim 2, the enzymatic treatment sweet potato is characterized in that: enzyme dosage is 0.001-0.01%, and enzyme processing time is 30-60 minute.
4. according to claim 3, the enzymatic treatment sweet potato is characterized in that: enzyme is handled after the blanching operation and is adopted.
5. according to claim 4, enzyme is handled sweet potato, and it is characterized in that: before the processing, content of starch is 15-20%; After the processing, content of starch is 2-8%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02116862 CN1451288A (en) | 2002-04-16 | 2002-04-16 | Process for producing enzyma treated preserved sweet potato |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02116862 CN1451288A (en) | 2002-04-16 | 2002-04-16 | Process for producing enzyma treated preserved sweet potato |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1451288A true CN1451288A (en) | 2003-10-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 02116862 Pending CN1451288A (en) | 2002-04-16 | 2002-04-16 | Process for producing enzyma treated preserved sweet potato |
Country Status (1)
| Country | Link |
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| CN (1) | CN1451288A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100333663C (en) * | 2004-12-15 | 2007-08-29 | 上海大学 | Preparation of relaxing bowel medicine made from sweet potato |
| CN101768370A (en) * | 2008-12-30 | 2010-07-07 | 天津市食品工业生产力促进中心 | Method for extracting and purifying natural high-purity red pigment from purple sweet potatoes |
| CN104222899A (en) * | 2014-08-28 | 2014-12-24 | 铜仁市万山区瑞丰绿色食品有限公司 | Nutritional health dried sweet potatoes and preparation method thereof |
| CN107047909A (en) * | 2016-12-16 | 2017-08-18 | 江苏徐淮地区徐州农业科学研究所(江苏徐州甘薯研究中心) | A kind of processing method of sweet potato chip |
| CN109122822A (en) * | 2018-08-02 | 2019-01-04 | 山东隆科特酶制剂有限公司 | A kind of method of dried sweet potato homogenization production |
| CN113080401A (en) * | 2021-04-13 | 2021-07-09 | 褚丽丽 | Application of alpha-1, 4-glucohydrolase, pachyrhizus jujubes and preparation method thereof |
-
2002
- 2002-04-16 CN CN 02116862 patent/CN1451288A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100333663C (en) * | 2004-12-15 | 2007-08-29 | 上海大学 | Preparation of relaxing bowel medicine made from sweet potato |
| CN101768370A (en) * | 2008-12-30 | 2010-07-07 | 天津市食品工业生产力促进中心 | Method for extracting and purifying natural high-purity red pigment from purple sweet potatoes |
| CN104222899A (en) * | 2014-08-28 | 2014-12-24 | 铜仁市万山区瑞丰绿色食品有限公司 | Nutritional health dried sweet potatoes and preparation method thereof |
| CN107047909A (en) * | 2016-12-16 | 2017-08-18 | 江苏徐淮地区徐州农业科学研究所(江苏徐州甘薯研究中心) | A kind of processing method of sweet potato chip |
| CN109122822A (en) * | 2018-08-02 | 2019-01-04 | 山东隆科特酶制剂有限公司 | A kind of method of dried sweet potato homogenization production |
| CN113080401A (en) * | 2021-04-13 | 2021-07-09 | 褚丽丽 | Application of alpha-1, 4-glucohydrolase, pachyrhizus jujubes and preparation method thereof |
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Addressee: Hu Yang Document name: Notification before expiration of term |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |