CN1823621A - Method of processing purple preserved sweet potato using No.18 Ji sweet potato - Google Patents
Method of processing purple preserved sweet potato using No.18 Ji sweet potato Download PDFInfo
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- CN1823621A CN1823621A CNA2006100434307A CN200610043430A CN1823621A CN 1823621 A CN1823621 A CN 1823621A CN A2006100434307 A CNA2006100434307 A CN A2006100434307A CN 200610043430 A CN200610043430 A CN 200610043430A CN 1823621 A CN1823621 A CN 1823621A
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Abstract
A process for preparing the preserved violet sweet potato from the sweet potato Ji No.18 includes such steps as washing, peeling, shaping, steaming, saccharifying, and three-segmental temp varying roasting. It can prevent cardiovascular disease, tumor and mutation, improve immunity and delaying senility.
Description
Technical field
The present invention relates to utilize the method for Rhizoma Dioscoreae esculentae No. 18 production and processing purple sweep potato dried meat, belong to the deep processing field of agricultural product.
Technical background
The preserved sweet potatoes processing technology originates from the rural area at first, and baking potato dried meat is a traditional product in rural area, and common process adopts and cleans the back boiling, through shaping, is placed on draughty local natural air drying.Early 1990s, many local workshops and enterprise begin the manufacture craft of this traditional product is carried out upgrading, and carry out the further investigation of processing specific breed seed selection and processing technology.Improved technology with sweet potato boiling after cleaning, peeling, shaping, is handled through saccharification again, is placed on then with drying 24h in the high hot house of quirk heating naturally.Improved technology has been avoided the pollution of dust in the outdoor air drying process; be not subjected to the restriction of weather yet; but still there are many drawbacks in the product that processes; show that mainly sugariness is big; poor toughness, glutinous property is poor, and about hardness is irregular; healthy nutritive value is general, and must add anticorrisive agent in order to make product have long protection period.
Ji potato 18 is that academy of agricultural sciences, Shandong Province plant research is cooperated with the International Potato Center, do maternal with Xu's potato 18, let alone pollination (male parent colony is 38 external kinds) and obtain true seed, and screen the high yield bred in 2002, high-quality, disease-resistant purple sweep potato new varieties layer by layer.Ji potato 18 colors of the leather are purple black, and are yellowish pink purple, the long spindle of potato shape, and the potato skin is smooth bright-coloured, and commodity is good, and commodity rate is up to more than 90%, oven dry rate about 33%.The meat exquisiteness is the splendid sweet potato variety for health care of eating raw.But if utilize the produced in conventional processes preserved sweet potatoes, not only above-mentioned defective still exists, and with the help nutritive value of potato 18 of heavy losses.Relevant test shows, utilizes produced in conventional processes purple sweep potato dried meat, and it is about 30% that nutritive value loses, and causes the actual eating effect of purple sweep potato poor thus.
Summary of the invention
The objective of the invention is to overcome the deficiency in the preserved sweet potatoes tradition process technology, and a kind of method of utilizing Rhizoma Dioscoreae esculentae No. 18 production and processing purple sweep potato dried meat is provided.This method product processed has the quality softness, be easy to chew, the characteristics of sweet taste appropriateness, and eutrophy is worth and health care is worth, and does not contain anticorrisive agent.
Technical scheme of the present invention is, utilizes the method for Rhizoma Dioscoreae esculentae No. 18 production and processing purple sweep potato dried meat, it is characterized in that step is as follows:
1), raw material selects: select epidermis smooth, no longitudinal furrow, the root hair is few, no scab, indehiscent Rhizoma Dioscoreae esculentae No. 18 potato piece;
2), peeling, moulding: bright potato water is cleaned up the back peeling, be cut into bar shaped;
3), boiling: the sweet potato chip that cuts is gone into pot add the water boiling till fully well-done; Can be well-done fully more than the general boiling 1h.
4), saccharification is handled: pull out after well-done French fries are put into the cylinder infusion 24h that fills syrup; The weight ratio of syrup is sugar: water is 1: 30;
5), alternating temperature baking
High temperature is heavily roasting painted: the French fries of handling well placed on stainless steel grill or the thin bamboo frame, avoids mutual adhesion, and 110-120 ℃ of roasting 3-4h, per hour upset is once; After this stage finished, French fries color purple is gloss slightly.
Middle warm fitting baked fixation: after the heavily roasting painted French fries taking-up of high temperature is cooled off slightly, place about 80 ℃ and toast 6-8h, the centre is stirred 2-3 time; After this stage finished, did on the French fries surface, omit duricrust, but do not ftractureed, and lovely luster has transparent feel, and is surperficial tack-free.
Moisture regain: the French fries of the suitable roasting fixation of middle temperature are placed sealing but 10-12h in the container of passage is arranged; The sticking hand in French fries surface, the epidermis duricrust disappears, and about soft or hard basically identical, color and luster are dim slightly partially.French fries present toughness.
Low temperature is gently roasting: 45-55 ℃ of oven dry once more, and every 4h stirs and checks once, if find that the surface is stiff but the center is too wet soft, repeats the moisture regain operation, this stage needs 8-12h; The French fries water content is at 22-24% after finishing, and evenly about;
Vacuum-packed: the composite evacuated packaging bags of PE that thickness is 7 or PAP, more than the vacuum 0.095-0.1MPa;
Autoclaving: steam pressure 0.08Mpa, sterilization time 15min;
Cooling: change water cooling pond after the taking-up over to and cool off rapidly, prevent variable color.
The invention has the beneficial effects as follows,
1, this technology is selected sweet potato new varieties---the Rhizoma Dioscoreae esculentae No. 18 of high-quality purple potato meat for use, and boiling after cleaning, peeling, shaping is processed into the potato dried meat that does not contain any additives through saccharification processing, the baking of syllogic alternating temperature then.The product of this explained hereafter has the quality softness, be easy to chew, the characteristics of sweet taste appropriateness, and is rich in anthocyanidin and selenium element, and anti-oxidant, it is strong to remove the free radical ability; Remove the free radical ability and be VE 20 times, 50 times of VC.This characteristic, to angiocardiopathy preventing, antitumor, anti-sudden change, radioresistance, delay senility, improve immunity of organisms, the anti-cancer and cancer-preventing effect is obvious.Edible for each person every day this potato dried meat 30 grams of the middle-aged and old contrast tests of 200 examples more than 50 years old through the same unit of areal, experimental group, control group adopts common habits and customs, observes 5 months, and the result shows that the comprehensive biochemical indicator of experimental group obviously is better than control group.
2, traditional handicraft adopts the method for nature oven dry, with sweet potato boiling after cleaning, peeling, shaping, handles through saccharification again, is placed on then with drying 24h in the high hot house of quirk heating naturally.The product color that processes is general, toughness is poor, sugariness is irregular, and has destroyed the nutritional labeling in the sweet potato in the process of oven dry.Relevant test shows, utilizes produced in conventional processes purple sweep potato dried meat, and it is about 30% that nutritive value loses, and causes the actual eating effect of purple sweep potato poor thus.New technology adopts the method for alternating temperature baking, with boiling after sweet potato cleaning, peeling, the cutting moulding, handles through saccharification, then through the suitable roasting fixation of heavily roasting painted, the middle temperature of high temperature, moisture regain and the gently roasting several stages of low temperature again.The product color that processes is bright-coloured, and transparent feel is arranged, and the French fries water content is at 22-24%, and the inside and outside is evenly, good toughness, and sugariness is moderate, and has kept original nutritional labeling in the sweet potato in the process of oven dry, has made full use of the real value of purple sweep potato.
3, traditional handicraft also adds some pigments and anticorrisive agent except carrying out the saccharification processing, is unfavorable for health care.New technology is not added any pigment and anticorrisive agent except carrying out suitable saccharification handles, and product is raw materials used itself just has healthy nutritive value.
The specific embodiment
Below in conjunction with embodiment the present invention is described:
Example one: utilize the method for Rhizoma Dioscoreae esculentae No. 18 production and processing purple sweep potato dried meat, its technological process: bright potato → cleaning → peeling → cutting moulding → boiling → saccharification processing → high temperature is heavily baked the suitable roasting fixation of painted → middle temperature → gently roasting → vacuum packaging → autoclaving-cooling of moisture regain → low temperature.
Its processing step is as follows:
1, material: select high-quality purple sweep potato---Rhizoma Dioscoreae esculentae No. 18 for use
2, capital equipment: 101-0A type digital display type Constant Temp. Oven, common steamer.
3, technological process: bright potato → cleaning → peeling → cutting moulding → boiling → saccharification processing → high temperature is heavily baked gently roasting → vacuum packaging → autoclaving of the suitable roasting fixation of painted → middle temperature → moisture regain → low temperature.
4, method for baking:
Raw material is selected: select epidermis smooth, and no longitudinal furrow, the root hair is few, no scab, indehiscent potato piece.
Peeling, moulding: bright potato water is cleaned up the back peeling, be cut into bar shaped.
Boiling: the sweet potato chip that cuts is gone into pot add more than the water boiling 1h, till well-done fully.
Saccharification is handled: pull out after well-done French fries are put into the cylinder infusion 24h that fills syrup (the syrup weight ratio is about 1: 30).
High temperature is heavily roasting painted: the French fries of handling well placed on stainless steel grill or the thin bamboo frame, avoids mutual adhesion, and 110 ℃ of roasting 3h, every h upset is once.After this stage finished, French fries color purple is gloss slightly.
Middle warm fitting baked fixation: after the heavily roasting painted French fries taking-up of high temperature is cooled off slightly, place 80 ℃ to toast 6h, the centre is stirred 2 times.After this stage finished, did on the French fries surface, omit duricrust, but do not ftractureed, and lovely luster has transparent feel, and is surperficial tack-free.
Moisture regain: close baking oven power supply or taking-up and place sealing but have in the container of little passage, 12h, the sticking hand in surface, the epidermis duricrust disappears, and about soft or hard basically identical, color and luster be dimness slightly partially.French fries present toughness.
Low temperature is gently roasting: 50 ℃ of oven dry, and every 4h stirs and checks once, if find that the surface is stiff but the center is too wet soft, repeats the moisture regain operation, this stage generally needs 8h.The French fries water content is at 22-24% after finishing, and evenly about.
Vacuum-packed: the composite evacuated packaging bags of PE that thickness is 7 or PAP, vacuum 0.095MPa.
Autoclaving: steam pressure 0.08Mpa, 15min.Change water cooling pond after the taking-up over to and cool off rapidly, prevent variable color.
Example two is the alternating temperature baking with the difference of example one
High temperature is heavily roasting painted: the French fries of handling well placed on stainless steel grill or the thin bamboo frame, avoids mutual adhesion, and 120 ℃ of roasting 4h, per hour upset is once; After this stage finished, French fries color purple is gloss slightly.
Middle warm fitting baked fixation: after the heavily roasting painted French fries taking-up of high temperature is cooled off slightly, place 80 ℃ to toast 8h, the centre is stirred 2-3 time; After this stage finished, did on the French fries surface, omit duricrust, but do not ftractureed, and lovely luster has transparent feel, and is surperficial tack-free.
Moisture regain: close the baking oven power supply or take out in the baking oven and place sealing but have in the container of little passage, be seated in the baking oven or the time in the container is 10h; The sticking hand in French fries surface, the epidermis duricrust disappears, and about soft or hard basically identical, color and luster are dim slightly partially.French fries present toughness.
Low temperature is gently roasting: 55 ℃ of oven dry once more, and every 4h stirs and checks once, if find that the surface is stiff but the center is too wet soft, repeats the moisture regain operation, this stage needs 12h; The French fries water content is at 22-24% after finishing, and evenly about;
Vacuum-packed: the composite evacuated packaging bags of PE that thickness is 7 or PAP, vacuum 0.1MPa;
Autoclaving: steam pressure 0.08Mpa, sterilization time 15min.
Example three is the alternating temperature baking with the difference of example one
High temperature is heavily roasting painted: the French fries of handling well placed on stainless steel grill or the thin bamboo frame, avoids mutual adhesion, and 115 ℃ of roasting 3h, per hour upset is once; After this stage finished, French fries color purple is gloss slightly.
Middle warm fitting baked fixation: after the heavily roasting painted French fries taking-up of high temperature is cooled off slightly, place 85 ℃ to toast 7h, the centre is stirred 3 times; After this stage finished, did on the French fries surface, omit duricrust, but do not ftractureed, and lovely luster has transparent feel, and is surperficial tack-free.
Moisture regain: close the baking oven power supply or take out in the baking oven and place sealing but have in the container of little passage, be seated in the baking oven or the time in the container is 11h; The sticking hand in French fries surface, the epidermis duricrust disappears, and about soft or hard basically identical, color and luster are dim slightly partially.French fries present toughness.
Low temperature is gently roasting: 50 ℃ of oven dry once more, and every 4h stirs and checks once, if find that the surface is stiff but the center is too wet soft, repeats the moisture regain operation, this stage needs 8h; The French fries water content is at 22-24% after finishing, and evenly about;
Vacuum-packed: the composite evacuated packaging bags of PE that thickness is 7 or PAP, vacuum 0.095MPa;
Autoclaving: steam pressure 0.08Mpa, sterilization time 15min.
Claims (1)
1, a kind of method of utilizing Rhizoma Dioscoreae esculentae No. 18 production and processing purple sweep potato dried meat is characterized in that step is as follows:
1), raw material selects: select epidermis smooth, no longitudinal furrow, the root hair is few, no scab, indehiscent Rhizoma Dioscoreae esculentae No. 18 potato piece;
2), peeling, moulding: bright potato water is cleaned up the back peeling, be cut into bar shaped;
3), boiling: the sweet potato chip that cuts is gone into pot add the water boiling till fully well-done;
4), saccharification is handled: pull out after well-done French fries are put into the cylinder infusion 24h that fills syrup; The weight ratio of syrup is sugar: water is 1: 30;
5), alternating temperature baking
High temperature is heavily roasting painted: the French fries of handling well placed on stainless steel grill or the thin bamboo frame, avoids mutual adhesion, and 110-120 ℃ of roasting 3-4h, per hour upset is once;
Middle warm fitting baked fixation: after the heavily roasting painted French fries taking-up of high temperature is cooled off slightly, place under 80 ℃ of conditions and toast 6-8h, the centre is stirred 2-3 time;
Moisture regain: the French fries of the suitable roasting fixation of middle temperature are placed sealing but 10-12h in the container of passage is arranged;
Low temperature is gently roasting: 45-55 ℃ of oven dry once more, and every 4h stirs and checks once, if find that the surface is stiff but the center is too wet soft, repeats the moisture regain operation, this stage needs 8-12h; The French fries water content is at 22-24% after finishing, and evenly about;
Vacuum-packed: the composite evacuated packaging bags of PE that thickness is 7 or PAP, vacuum 0.095-0.1MPa;
Autoclaving: steam pressure 0.08Mpa, sterilization time 15min;
Cooling: change water cooling pond after the taking-up over to and cool off rapidly.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100434307A CN1823621A (en) | 2006-04-05 | 2006-04-05 | Method of processing purple preserved sweet potato using No.18 Ji sweet potato |
| CNA2007100845347A CN101019630A (en) | 2006-04-05 | 2007-02-15 | Process of producing purple preserved sweet potato with Jishu-18 sweet potato |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100434307A CN1823621A (en) | 2006-04-05 | 2006-04-05 | Method of processing purple preserved sweet potato using No.18 Ji sweet potato |
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| CN1823621A true CN1823621A (en) | 2006-08-30 |
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| CNA2006100434307A Pending CN1823621A (en) | 2006-04-05 | 2006-04-05 | Method of processing purple preserved sweet potato using No.18 Ji sweet potato |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946613A (en) * | 2010-08-17 | 2011-01-19 | 山东省农业科学院作物研究所 | Sweet potato for processing preserved sweet potato and cultivation method and application thereof |
| CN101313740B (en) * | 2008-07-21 | 2011-05-04 | 中国农业大学 | Non-nutrition loss non-fried sweet potato chip processing method |
| CN101461418B (en) * | 2007-12-20 | 2012-01-04 | 浙江省农业科学院 | Method for processing reversed steaming sweet potato |
| CN102669254A (en) * | 2012-05-25 | 2012-09-19 | 李永江 | Novel method for producing kumquat slices |
| CN105410769A (en) * | 2015-11-24 | 2016-03-23 | 湖南省核农学与航天育种研究所 | Processing method for preventing dried sweet potatoes from generating white spots |
| CN108606147A (en) * | 2018-03-17 | 2018-10-02 | 衢州市农业科学研究院 | A kind of production method of pure natural sweet potato potato dried meat |
-
2006
- 2006-04-05 CN CNA2006100434307A patent/CN1823621A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101461418B (en) * | 2007-12-20 | 2012-01-04 | 浙江省农业科学院 | Method for processing reversed steaming sweet potato |
| CN101313740B (en) * | 2008-07-21 | 2011-05-04 | 中国农业大学 | Non-nutrition loss non-fried sweet potato chip processing method |
| CN101946613A (en) * | 2010-08-17 | 2011-01-19 | 山东省农业科学院作物研究所 | Sweet potato for processing preserved sweet potato and cultivation method and application thereof |
| CN102669254A (en) * | 2012-05-25 | 2012-09-19 | 李永江 | Novel method for producing kumquat slices |
| CN105410769A (en) * | 2015-11-24 | 2016-03-23 | 湖南省核农学与航天育种研究所 | Processing method for preventing dried sweet potatoes from generating white spots |
| CN108606147A (en) * | 2018-03-17 | 2018-10-02 | 衢州市农业科学研究院 | A kind of production method of pure natural sweet potato potato dried meat |
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