CN1669470A - Processing method of sweet potato whole powder - Google Patents
Processing method of sweet potato whole powder Download PDFInfo
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- CN1669470A CN1669470A CNA2005100388501A CN200510038850A CN1669470A CN 1669470 A CN1669470 A CN 1669470A CN A2005100388501 A CNA2005100388501 A CN A2005100388501A CN 200510038850 A CN200510038850 A CN 200510038850A CN 1669470 A CN1669470 A CN 1669470A
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Abstract
The invention discloses the processing method of sweet potato whole powder comprising the steps of, (1) cleaning and removing impurities, selecting potato blocks and cleaning, (2) peeling, removing cuticular layer of the potato blocks, (3) slicing the potato into chips or French fries, (4) boiling and cooking, (5) squeezing the potato chips into pasty state, (6) drying the pasty potato in cylinder-shaped drier, finally disintegrating into 40-100 mesh and sacking.
Description
Technical field
The present invention relates to food processing technology field, specifically relate to the technological method for processing of sweet potato whole powder goods.
Background technology
Ipomoea batatas claims sweet potato, sweet potato, pachyrhizus etc. again, originates in the Mei Zhou torrid areas, imports China 16th century into; Total cultivated area of China Ipomoea batatas accounts for the over half of the total cultivated area in the world at present, and output occupies first place, the world.
Ipomoea batatas not only has output height, resourceful characteristics, has more higher nutritive value and medical value.The composition of gal4 amino acid is similar to rice in the Ipomoea batatas, especially is rich in carrotene, lysine, Vc and the necessary inorganic matter of multiple human body, wherein mostly be other cereal crops content seldom or the nutrient that contains hardly.In addition, Ipomoea batatas still is a kind of physiological basic food, after human body is taken in, in the energy and the acidic materials that produced of meat, egg, rice, face, thereby regulates the acid-base balance degree of human body well.The traditional Chinese medical science thinks that Ipomoea batatas property is sweet, flat, nontoxic, eats Ipomoea batatas more, can keep the elasticity of painstaking effort tube wall, stops atherosclerotic, and subcutaneous fat is reduced, and prevents adesmosis in the liver kidney, the generation of prevention collagen disease, the immunocompetence of raising human body.Therefore long-term edible Ipomoea batatas can reach flat blood pressure, anti-ageing, and pre-anti-cancer, effect of prolonging life are a kind of extensive " pollution-free food " raw materials of welcoming that is subjected to day by day.
Sweet potato whole powder is the deep processed product of Ipomoea batatas, and it not only can be used as the healthy raw material of high-quality or the auxiliary material of fast-food nutrition paste, vermicelli, instant noodles, steamed bun, cake, bread, also becomes the important source material of dilated food, beverage, ice cream etc.Therefore, the market demand of sweet potato whole powder increases day by day.
The making processing method of sweet potato whole powder is nothing more than two kinds at present.A kind of is after Ipomoea batatas is cleaned manual peeling, to thinly slice, and high temperature steams and is dry, and the sweet potato slices of drying directly is ground into powdery with pulverizer, this method is only in a small amount of application among the people, and it is handwork substantially, and loss is big, efficient is low, production cost height, inferior quality.Another kind of processing method, as Chinese patent (patent No. ZL96120408.7) disclosed a kind of " preparation method of whole-nutrient sweet potato powder ", it is after Ipomoea batatas is cleaned, mechanically or be cut into thread after the chemical mode peeling, again after microwave drying, the sweet potato shred of drying directly is ground into powdery, this method, barking method falls behind, efficient is low, and be easy to contaminated feedstock, and drying means forms the baking temperature gradient in Ipomoea batatas inside easily, slaking is inhomogeneous, differ inside and outside the degree of drying, even form surperficial carbonization, and power consumption is high, is unwell to large-scale production.
Therefore under the prior art condition, no matter adopt which kind of technological method for processing, it all directly is ground into the powdery finished product with dried sweet potato slices or silk, promptly all is to adopt the powder crushing process process.This processing method is on the one hand because in crushing process, the Ipomoea batatas cell membrane is often hit and the damaged integrality that can not keep the Ipomoea batatas cell granulations, be difficult to keep the nutrition of Ipomoea batatas and distinctive local flavor, mouthfeel, cause the product qualitative change of sweet potato whole powder bad, and the amount of cure of sweet potato powder differs, and the gelatinization granularity is inhomogeneous; On the other hand, it is low that this processing technology also exists production efficiency, is difficult to realize the serialization industrial production.Simultaneously the decortication process in this processing method exist again the decortication efficient low, significant loss is big, and is easy to produce the pollution to Ipomoea batatas.
Summary of the invention
In order to solve the above-mentioned deficiency of existing in prior technology, technical problem to be solved by this invention provides a kind of processing method of sweet potato whole powder.It is the production efficiency height not only, can realize the serialization industrial production; And the sweet potato whole powder quality is good, can keep distinctive nutrition of Ipomoea batatas and local flavor preferably.
In order to solve the problems of the technologies described above, sweet potato whole powder processing method of the present invention may further comprise the steps:
A, clean removal of impurities: select not have rot, pathology, nothing is germinateed and the potato piece of greening, washes the dust and the foreign material on potato piece surface.
B, peeling: remove potato piece surface cortex.
C, section: the potato piece of peeling is cut into certain thickness potato chips or French fries.
D, boiling: potato chips are sent into boiling vessel carry out boiling, make it even slaking.
E, system mud: the potato chips extruding or the ramming of slaking are become the pasty state mashed potatoes.
F, roller drying: mashed potatoes are sent into roller drier carry out drying, make its moisture content＜20%.
After adopting above-mentioned processing method, owing to changed prior art directly impacts pulverizing to the sweet potato slices of drying method, and adopt the procedure of processing that is dried to powder behind boiling, the system mud again, the integrality that has kept the Ipomoea batatas cell granulations on the one hand to greatest extent, keep the strong degree of sweet potato nutrient composition and peculiar taste effectively, thereby improved the quality of sweet potato whole powder greatly; On the other hand, adopt boiling system mud step to make the Ipomoea batatas slaking more thorough, gelatinization is more even.Owing to adopted the roller drying procedure of processing, not only make it to have the higher thermal efficiency and product drying quality, and realized the serialization industrial production of sweet potato whole powder again, have the high characteristics of production efficiency.
As a kind of preferred steps of sweet potato whole powder processing method of the present invention, described peeling step is:
(1) the potato piece that cleans is sent into cooker.
(2) cooker of having feeded is charged into saturated vapor rapidly.
(3) heat and pressure preservation cooking.
(4) release of pressure and water vapour is discharged, cooker recovers normal pressure, and potato piece surface cortex separates with the meat layer.
(5) above-mentioned potato piece is sent into brush skin machine, brushed its surperficial cortex.
This step is by " HTHP---moment is steamed skin---normal temperature and pressure---brush roll brush skin " this boiling peeling process to Ipomoea batatas; rapid expanding and contraction have been realized to the Ipomoea batatas surface; reached the effect of expanded decortication; force comprehensively separating of its epidermis and meat; the efficient of not only peeling height, the clean thoroughly efficient height of decortication, and protected the meat of Ipomoea batatas effectively; no chemical contamination has kept the protoplasm original flavor of Ipomoea batatas meat.
As the another preferred steps of sweet potato whole powder processing method of the present invention, described boiling step is directly to inject the helical feed boiling vessel with boiling cutting potato chips at the following steam of normal pressure, digestion time 10min-50min, 90 ℃-100 ℃ of temperature.Described system mud step is the potato chips after the boiling to be sent into to extrude in the screw extruder smash mud and become pasty state.Adopt above-mentioned helical feed boiling and screw extrusion to smash mud, realized serialization production easily, had higher production efficiency, avoided the fragmentation of Ipomoea batatas cell.
Description of drawings
Below in conjunction with accompanying drawing sweet potato whole powder processing method of the present invention is described in further detail
Fig. 1 is the process chart of sweet potato whole powder processing method of the present invention.
Fig. 2 is an equipment flowsheet schematic diagram of realizing processing method shown in Figure 1.
The specific embodiment
As shown in Figure 1 and Figure 2, the present invention mainly comprises the steps:
After Ipomoea batatas served belt conveyor, in course of conveying, Ipomoea batatas is carried out initial survey, reject germinate, the Ipomoea batatas of greening and rot, the potato piece of pathology, be controlled at below 0.02% to guarantee Ipomoea batatas goods solanine glycosides content.Ipomoea batatas behind the initial survey is transferred band and sends into drum-type washing machine, finishes the cleaning removal of impurities.
Peeling: the potato piece of cleaning is after elevator promotes, fall in the cooker by charging aperture, close the cooker of having feeded and in it, charge into the 1.5Mpa saturated vapor rapidly, after agitation as appropriate is mixed, instantaneous its cortex of pressurize boiling through several seconds (look different Ipomoea batatas cortex construction situations and determine time length), open cooker and make its release of pressure to atmospheric pressure state, this moment, the Ipomoea batatas cortex was in released state with meat.Again above-mentioned steaming skin Ipomoea batatas is sent into and brushed Ipomoea batatas surface cortex in the dried brush peeling machine that has many bristle peeling rollers, and remove residual crust through clear water rinsing and go-on-go, and the Ipomoea batatas piece that obtains removing the peel.Above-mentioned cooking pressure can be selected between 1Mpa-2Mpa, and Controllable Temperature is between 100 ℃-190 ℃.
Section with float sheet: the Ipomoea batatas of above-mentioned peeling again after elevator promotes, is sent into slicer and is cut into uniform sweet potato slices of 10-30mm thickness or bar.The sweet potato slices of cutting is sent in the cylinder of rotation, carried out hydro-peening, so that the free starch on the sweet potato slices cut surface is washed with water under high pressure.
Boiling: the potato chips of cutting promote through elevator and send into the helical feed boiling vessel, under normal pressure steam are injected the helical feed boiling vessel, and until the thorough gelatinization of Ipomoea batatas, the time is 10-50min, is 20min generally speaking, 95 ℃-98 ℃ of temperature.
System mud: the sweet potato slices of boiling gelatinization is sent into screw extruder, under its screw extrusion ramming, the sweet potato slices Ipomoea batatas mud that mashed.
Roller drying: become the Ipomoea batatas dredge pump of mud to go in the hopper of roller drier ramming, Ipomoea batatas mud is attached to the cylinder surface that feeds steam or conduction oil and drying, make its moisture content＜20%, preferably be controlled at below 10%, dry sweet potato powder sheet is scraped from cylinder by scraper and is formed laminar snowflake powder.
Fragmentation and pack: for ease of storing and transportation, sheet snowflake powder behind the roller drying enters crushing screening device commonly used, collect and make the sweet potato whole powder of 40-100 order (preferably being controlled between the 60-80 order) fineness through dedusting, the sweet potato whole powder packing envelope of this fineness is become packed sweet potato whole powder.
Below only be to the illustrating of sweet potato whole powder processing method of the present invention, but the present invention is not restricted to this.Those skilled in the art is under the situation of basic principle of the present invention and step, and improvement of making and variation still fall within the scope of protection of the present invention.
Claims (8)
1, a kind of processing method of sweet potato whole powder, it is characterized in that: it may further comprise the steps:
A, clean removal of impurities: select not have rot, pathology, nothing is germinateed and the potato piece of greening, washes the dust and the foreign material on potato piece surface.
B, peeling: remove potato piece surface cortex.
C, section: the potato piece of peeling is cut into certain thickness potato chips or French fries.
D, boiling: potato chips are sent into boiling vessel carry out boiling, make it even slaking.
E, system mud: the potato chips extruding or the ramming of slaking are become the pasty state mashed potatoes.
F, roller drying: mashed potatoes are sent into roller drier carry out drying, make its moisture content＜20%.
2, sweet potato whole powder processing method according to claim 1 is characterized in that: behind the roller drying, and with the snowflake potato powder that is the film sheet that scraper scrapes, sweet potato whole powder finished product through being ground into 40-100 order fineness and pack.
3, sweet potato whole powder processing method according to claim 1 is characterized in that: potato chips after the section or French fries, and through the clear water rinsing, with the capable again boiling of the remaining starch flush away in the otch.
4, sweet potato whole powder processing method according to claim 1 is characterized in that: described peeling step is:
(1) the potato piece that cleans is sent into cooker.
(2) cooker of having feeded is charged into saturated vapor rapidly.
(3) heat and pressure preservation cooking.
(4) release of pressure and water vapour is discharged, cooker recovers normal pressure, and potato piece surface cortex separates with the meat layer.
(5) above-mentioned potato piece is sent into brush skin machine, brushed its surperficial cortex.
5, sweet potato whole powder processing method according to claim 4 is characterized in that: 100 ℃-190 ℃ of the temperature of heat-insulation pressure keeping, pressure is at 1Mpa-2Mpa.
6, sweet potato whole powder processing method according to claim 1 is characterized in that: the cutting potato chips thickness of described slicing step is 10mm-30mm.
7, sweet potato whole powder processing method according to claim 1 is characterized in that: in described boiling step, steam is directly injected the helical feed boiling vessel with boiling cutting potato chips, digestion time 10min-50min, 90 ℃-100 ℃ of temperature.
8, sweet potato whole powder processing method according to claim 1 is characterized in that: described system mud step is the potato chips after the boiling to be sent into to extrude in the screw extruder smash mud and become pasty state.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100388501A CN1669470A (en) | 2005-04-14 | 2005-04-14 | Processing method of sweet potato whole powder |
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2005100388501A CN1669470A (en) | 2005-04-14 | 2005-04-14 | Processing method of sweet potato whole powder |
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| CN1669470A true CN1669470A (en) | 2005-09-21 |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101317645B (en) * | 2008-07-17 | 2012-02-22 | 中国农业大学 | Processing method for preventing full-powder cell wall breaking of sweet potato particle |
| CN101584442B (en) * | 2009-06-23 | 2012-07-11 | 邹光友 | Processing method of sweet potato sheet jelly |
| CN101810286B (en) * | 2009-02-19 | 2012-09-19 | 中国农业科学院农产品加工研究所 | Method for preparing sweet potato whole powder |
| CN103169036A (en) * | 2013-04-15 | 2013-06-26 | 福建省农业科学院农业工程技术研究所 | Method for preparing pregelatinized sweet potato powder by utilizing microwave |
| CN103734644A (en) * | 2013-12-18 | 2014-04-23 | 佛山市新战略知识产权文化有限公司 | Preparation method of sweet potato food |
| CN103815318A (en) * | 2014-03-17 | 2014-05-28 | 王丽 | Equipment for preparing potato pieces |
| CN103815311A (en) * | 2013-12-12 | 2014-05-28 | 聂俊 | Preparation method of sweet potato chips |
| CN103876072A (en) * | 2014-04-10 | 2014-06-25 | 中国包装和食品机械有限公司 | Complete equipment for producing whole powder of tubers |
| CN104068361A (en) * | 2013-03-25 | 2014-10-01 | 东台市食品机械厂有限公司 | Purple sweet potato cooked whole flour production line |
| CN105146413A (en) * | 2015-10-21 | 2015-12-16 | 桂林爱明生态农业开发有限公司 | Production method of whole wheat flour of purple sweet potato |
| CN105495468A (en) * | 2016-01-01 | 2016-04-20 | 西昌学院 | Preparing method and device for potato powder |
| CN105995974A (en) * | 2016-05-18 | 2016-10-12 | 谢红卫 | Processing method for anti-aging and beauty-keeping Elaeagnus mollis Diels fruit cream/powder |
| CN106072179A (en) * | 2016-08-22 | 2016-11-09 | 泉州市联控自动化科技有限公司 | A kind of semi-automatic processing unit (plant) of Radix Ipomoeae |
| CN106107691A (en) * | 2016-08-22 | 2016-11-16 | 泉州市联控自动化科技有限公司 | A kind of processing Radix Ipomoeae device |
| CN106174663A (en) * | 2016-06-28 | 2016-12-07 | 河南天豫薯业股份有限公司 | Sweet potato whole powder mechanized production system and production method thereof |
| CN110447858A (en) * | 2019-06-05 | 2019-11-15 | 安徽栋泰农业科技发展有限公司 | A kind of preparation method of potato whole flour |
-
2005
- 2005-04-14 CN CNA2005100388501A patent/CN1669470A/en active Pending
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101317645B (en) * | 2008-07-17 | 2012-02-22 | 中国农业大学 | Processing method for preventing full-powder cell wall breaking of sweet potato particle |
| CN101810286B (en) * | 2009-02-19 | 2012-09-19 | 中国农业科学院农产品加工研究所 | Method for preparing sweet potato whole powder |
| CN101584442B (en) * | 2009-06-23 | 2012-07-11 | 邹光友 | Processing method of sweet potato sheet jelly |
| CN104068361A (en) * | 2013-03-25 | 2014-10-01 | 东台市食品机械厂有限公司 | Purple sweet potato cooked whole flour production line |
| CN103169036A (en) * | 2013-04-15 | 2013-06-26 | 福建省农业科学院农业工程技术研究所 | Method for preparing pregelatinized sweet potato powder by utilizing microwave |
| CN103815311A (en) * | 2013-12-12 | 2014-05-28 | 聂俊 | Preparation method of sweet potato chips |
| CN103734644A (en) * | 2013-12-18 | 2014-04-23 | 佛山市新战略知识产权文化有限公司 | Preparation method of sweet potato food |
| CN103815318A (en) * | 2014-03-17 | 2014-05-28 | 王丽 | Equipment for preparing potato pieces |
| CN103876072A (en) * | 2014-04-10 | 2014-06-25 | 中国包装和食品机械有限公司 | Complete equipment for producing whole powder of tubers |
| CN103876072B (en) * | 2014-04-10 | 2016-03-30 | 中国包装和食品机械有限公司 | The full powder of one potato seed class is produced into complete equipment |
| CN105146413A (en) * | 2015-10-21 | 2015-12-16 | 桂林爱明生态农业开发有限公司 | Production method of whole wheat flour of purple sweet potato |
| CN105495468A (en) * | 2016-01-01 | 2016-04-20 | 西昌学院 | Preparing method and device for potato powder |
| CN105495468B (en) * | 2016-01-01 | 2023-09-08 | 西昌学院 | Preparation method and device of potato powder |
| CN105995974A (en) * | 2016-05-18 | 2016-10-12 | 谢红卫 | Processing method for anti-aging and beauty-keeping Elaeagnus mollis Diels fruit cream/powder |
| CN106174663A (en) * | 2016-06-28 | 2016-12-07 | 河南天豫薯业股份有限公司 | Sweet potato whole powder mechanized production system and production method thereof |
| CN106174663B (en) * | 2016-06-28 | 2018-07-31 | 重庆大学 | Sweet potato whole powder mechanized production system and its production method |
| CN106072179A (en) * | 2016-08-22 | 2016-11-09 | 泉州市联控自动化科技有限公司 | A kind of semi-automatic processing unit (plant) of Radix Ipomoeae |
| CN106107691A (en) * | 2016-08-22 | 2016-11-16 | 泉州市联控自动化科技有限公司 | A kind of processing Radix Ipomoeae device |
| CN110447858A (en) * | 2019-06-05 | 2019-11-15 | 安徽栋泰农业科技发展有限公司 | A kind of preparation method of potato whole flour |
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