CN102488162A - Method for preparing sweet potato chips through osmotic dehydration and hot air microwave combined drying - Google Patents
Method for preparing sweet potato chips through osmotic dehydration and hot air microwave combined drying Download PDFInfo
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- CN102488162A CN102488162A CN2011104067914A CN201110406791A CN102488162A CN 102488162 A CN102488162 A CN 102488162A CN 2011104067914 A CN2011104067914 A CN 2011104067914A CN 201110406791 A CN201110406791 A CN 201110406791A CN 102488162 A CN102488162 A CN 102488162A
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Abstract
The invention discloses a method for preparing sweet potato chips through osmotic dehydration and hot air microwave combined drying, and belongs to the technical field of fruit and vegetable processing. The method mainly comprises the following steps of: cleaning sweet potatoes, peeling, slicing (thickness of 4-8 mm), and blanching to deactivate enzyme (90-100 DEG C); performing osmotic dehydration (preparing osmotic solution, sugar solution with concentration of 40 percent mass fraction, wherein the mass ratio of sweet potatoes to the osmotic solution is 1:10-12, the soaking temperature is 30-40 DEG C, and the soaking time is 30-40 minutes); draining and then performing hot air drying (60-70 DEG C, air speed of 1-3 m/s) to obtain a semi-finished product (moisture content of 30-40 percent); and finally performing microwave drying (1-3 W/g) to obtain a finished product (moisture content of 2-5 percent). By using osmotic soaking assisted by dehydration, and then performing a new normal-pressure hot air drying and vacuum microwave combined drying process, the obtained sweet potato product keeps better nutrient components and color, and loose and crisp product texture, the defects of high oil content and greasy mouthfeel of the fried foods are also avoided, the production cost is far lower than that of the vacuum frozen dried product, and the method has the characteristic of short production period, low cost and high product quality.
Description
Technical field:
A kind of permeating and dewatering-hot wind and microwave combined drying prepares the method for crisp of Ipomoea batatas, belongs to the garden stuff processing technical field.
Background technology:
Ipomoea batatas (sweet potato) has another name called sweet potato, sweet potato, sweet potato, sweet potato, pachyrhizus etc., is Convolvulaceae (convolvulaceae) sweet potato genus (ipomoea L.) overgrowing property herbaceous plant.China is maximum in the world sweet potato producing country, and its output accounts for 88% of world's sweet potato output.Sweet potato has very high nutritive value and medical value.It not only contains the important vitamin and the mineral matter of needed by human such as Vc, carrotene and calcium, phosphorus, iron; Also contain multiple bioactivator; For example soluble protein and polypeptide, phenolic compound, dietary fiber etc. have unique physiological hygiene effect and medical value.Dehydrating is an important component part of Ipomoea batatas manufacture field.Ipomoea batatas will consume a large amount of heat energy when routine is dewatered; There is pyroprocess again, its nutritional labeling is run off in a large number, because Ipomoea batatas is rich in starch and reduced sugar; So very easily brown stain in dry run is highly energy-consuming and to have a strong impact on product quality be two subject matters that exist in the Ipomoea batatas processing.
Permeating and dewatering can not remove the part moisture in the fruit and vegetable materials under low-temperature heat, product have the situation of phase transformation, have outstanding energy saving; But dewatering speed is very slow, can only remove part moisture, and the product after permeating and dewatering is handled also is not final products (shelf life is also unstable), can only be as the supplementary means of drying.
Heated-air drying is a kind of traditional drying means, is still the dry main method of Ipomoea batatas so far.But have obvious defects: rate of drying constant rate drying period in early stage is fast, the later stage falling rate drying period is slow, heat time heating time is long; High temperature; Capacity usage ratio is low; Degree that the product loss of nutritional ingredients is big, Zou contracts is serious, fragility is poor.
Vacuum freeze drying is considered to keep at present product nutritional labeling and the best a kind of drying means of color and luster, and one-time investment is big, the big production cost of energy consumption is high, the production cycle is long but exist; The defectives such as hidden danger that product is not had bactericidal action, exists microorganism to exceed standard.
Vacuum frying is as the main process technology of fruit and vegetable food, though have certain advantage at aspects such as composition and color and luster, nutritional labeling preservations, but has 20%～40% oil to remove, and is difficult to solve the harmful effect that Oxidation of Fat and Oils causes product quality; Based on the theory of " the edible oil deep-fried food is harmful to health ", vacuum oil-field food can not be widely accepted always simultaneously.
Microwave drying has that rate of drying is fast, efficient is high, food nutrient composition is destroyed the color and luster and the local flavor that keep existing product less, basically, can produce comparatively ideal expansion effect; Advantages such as product fragility is good; But exist dry place little, ventilating capability is poor, evaporate from material that the moisture that can not in time be discharged from and regelation to equipment inwall and material surface; More strengthen drying load, can not satisfy the dehydration requirement of the higher material of moisture.
Summary of the invention:
The object of the invention is exactly the deficiency that has overcome above-mentioned existence, and a kind of permeating and dewatering preliminary treatment of carrying out earlier is provided, and adopts the method for crisp of the explained hereafter Ipomoea batatas of hot blast and microwave combining drying again, relates to fruits and vegetables ' dehydration processing.
Technical solution: the main process of crisp making of Ipomoea batatas is: earlier with Ipomoea batatas through cleaning, peeling, section (thickness 4～8mm), the blanching enzyme (90～100 ℃) that goes out; (the preparation penetrating fluid: concentration is the sucrose solution of mass fraction 40% to carry out permeating and dewatering again; Sweet potato slices: the penetrating fluid mass ratio is 1: 10～12, and soaking temperature is 30～40 ℃, and soak time is 30～40min); Drain (60～70 ℃ of the first heated-air dryings in back; Wind speed 1～3m/s) obtains semi-finished product (moisture is 30%～40%), carry out at last microwave drying (1～3W/g), obtain finished product (moisture is 2%～5%).
The present invention adopts the permeating and dewatering preliminary treatment, removes the moisture about 20% earlier, cuts down the consumption of energy, shortens the time of heated-air drying; Remove in the Ipomoea batatas about 50% moisture again through heated-air drying, greatly reduce the drying load of later stage microwave dehydration equipment.
Beneficial effect of the present invention: the present invention is directed to Ipomoea batatas water content height, be rich in starch and reduced sugar, adopt the high and inferior characteristics of conventional drying energy consumption, adopt earlier to permeate and soak auxiliary dehydration; Remove the moisture about 20%; Carry out again heated-air drying (60～70 ℃, wind speed 1～3m/s) dehydration in early stage is when moisture reaches 30%～40%; Changing microwave drying over to carries out later stage dehydration (1～3W/g), reaching the final products moisture is 2%～5%.
Compare with background technology; The present invention adopts permeating and dewatering, combines the technology of hot blast later stage microwave drying in early stage, effectively reduces cost of investment, has shortened dewatering time greatly; Reduced destruction to food nutrient composition; Kept original color and luster of Ipomoea batatas and local flavor, the distinctive mass transfer of microwave drying, heat transfer type make sweet potato slices obtain comparatively ideal expansion effect, have remedied the shrinkage that early stage, heated-air drying produced; Make sweet potato slices recover original shape and obtain crisp mouthfeel, overcome the problem of conventional heated-air drying product quality difference.Microwave has bactericidal action, and it is high to have solved vacuum freeze drying pre-treatment hygienic requirements, has the exceed standard problem of hidden danger of microorganism; Compare with vacuum frying, there is not the problem of fat content height and consequent Oxidation of Fat and Oils thereof in the present invention.
In a word; The present invention is a kind of brand-new low-cost combination technique in the drying processing of Ipomoea batatas, and the nutritional labeling of retained product can obtain exterior quality preferably again to greatest extent; And unique matter structure and local flavor; Be other drying means effects that are beyond one's reach, increased added value of product, have significant application prospect.
The specific embodiment:
Embodiment 1:
Earlier with Ipomoea batatas through cleaning, (90 ℃ of enzymes are gone out in peeling, section (thickness 6mm), blanching; 2min), the permeating and dewatering (sucrose solution of mass fraction 40%; Sweet potato slices: penetrating fluid mass ratio 1: 10; 40 ℃ of soaking temperatures, soak time 30min), drain, (60～70 ℃, (1～3W/g) to final moisture content 2～3%, packing, finished product for wind speed 1～3m/s) to moisture about 30%, microwave drying for heated-air drying.
Embodiment 2
Earlier with Ipomoea batatas through cleaning, (95 ℃ of enzymes are gone out in peeling, section (thickness 6mm), blanching; 2min), the permeating and dewatering (sucrose solution of mass fraction 40%; Sweet potato slices: penetrating fluid mass ratio 1: 12; 30 ℃ of soaking temperatures, soak time 40min), drain, (60～70 ℃, (1～3W/g) to final moisture content 4～5%, packing, finished product for wind speed 1～3m/s) to moisture about 40%, microwave drying for heated-air drying.
Claims (1)
1. permeating and dewatering-hot wind and microwave combined drying prepares the method for crisp of Ipomoea batatas, belongs to the garden stuff processing technical field.The main process of the present invention is: with Ipomoea batatas cleaning, peeling, section, the blanching enzyme that goes out, carry out permeating and dewatering again and handle, drain the first heated-air drying in back, after carry out microwave drying, obtain finished product; It is characterized in that adopting earlier permeating and dewatering, carry out the technology of hot blast and microwave combining drying again;
Said permeating and dewatering: penetrating fluid concentration is the sucrose solution of mass fraction 40%, sweet potato slices: the penetrating fluid mass ratio is 1: 10～12, and soaking temperature is 30～40 ℃, and soak time is 30～40min;
Said heated-air drying: the heated-air drying temperature is 60～70 ℃, wind speed 1～3m/s, and the moisture of drying mode transfer point wet basis is 30%～40%;
Said microwave drying: microwave power is 1～3W/g, and the moisture of final products is 2%～5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2011104067914A CN102488162A (en) | 2011-12-09 | 2011-12-09 | Method for preparing sweet potato chips through osmotic dehydration and hot air microwave combined drying |
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| CN2011104067914A CN102488162A (en) | 2011-12-09 | 2011-12-09 | Method for preparing sweet potato chips through osmotic dehydration and hot air microwave combined drying |
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| CN102488162A true CN102488162A (en) | 2012-06-13 |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271138A (en) * | 2013-06-14 | 2013-09-04 | 南京农业大学 | Purple cabbage drying method combining permeation predewatering and microwave-hot wind |
| CN104855876A (en) * | 2015-04-24 | 2015-08-26 | 成都派立食品有限公司 | Non-oil-fried sweet potato chip and processing method thereof |
| CN106901277A (en) * | 2017-04-28 | 2017-06-30 | 李茂兰 | A kind of method for producing health care dried sweet potato |
| CN107048260A (en) * | 2017-04-28 | 2017-08-18 | 李茂兰 | A kind of preparation method of tea perfume dried radish |
| CN108935904A (en) * | 2018-09-26 | 2018-12-07 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of processing method of persimmon piece preserved fruit |
| CN110447707A (en) * | 2019-09-19 | 2019-11-15 | 滁州学院 | A kind of Bulbus Allii Fistulosi infrared hot wind drying means using vacuum combined alcohol pre-treatment |
| CN110545673A (en) * | 2017-04-13 | 2019-12-06 | 能波公司 | Method for producing dry porous food |
| CN111700242A (en) * | 2020-06-15 | 2020-09-25 | 百色学院 | Method for osmotic dehydration and hot air drying of houttuynia cordata sodium chloride solution |
| CN113632946A (en) * | 2021-08-18 | 2021-11-12 | 绍兴市果哥食品科技有限公司 | Sweet potato microwave sweet potato crisp chips and production process thereof |
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| CN1554273A (en) * | 2003-12-22 | 2004-12-15 | 江南大学 | Safety high water content seasoning dewatered vegetable and its producing method |
| CN101214068A (en) * | 2008-01-11 | 2008-07-09 | 江苏晶隆海洋产业发展有限公司 | Vacuum microwave processing method of low-salinity seawater vegetable product |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271138A (en) * | 2013-06-14 | 2013-09-04 | 南京农业大学 | Purple cabbage drying method combining permeation predewatering and microwave-hot wind |
| CN104855876A (en) * | 2015-04-24 | 2015-08-26 | 成都派立食品有限公司 | Non-oil-fried sweet potato chip and processing method thereof |
| CN110545673A (en) * | 2017-04-13 | 2019-12-06 | 能波公司 | Method for producing dry porous food |
| CN106901277A (en) * | 2017-04-28 | 2017-06-30 | 李茂兰 | A kind of method for producing health care dried sweet potato |
| CN107048260A (en) * | 2017-04-28 | 2017-08-18 | 李茂兰 | A kind of preparation method of tea perfume dried radish |
| CN108935904A (en) * | 2018-09-26 | 2018-12-07 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of processing method of persimmon piece preserved fruit |
| CN110447707A (en) * | 2019-09-19 | 2019-11-15 | 滁州学院 | A kind of Bulbus Allii Fistulosi infrared hot wind drying means using vacuum combined alcohol pre-treatment |
| CN111700242A (en) * | 2020-06-15 | 2020-09-25 | 百色学院 | Method for osmotic dehydration and hot air drying of houttuynia cordata sodium chloride solution |
| CN113632946A (en) * | 2021-08-18 | 2021-11-12 | 绍兴市果哥食品科技有限公司 | Sweet potato microwave sweet potato crisp chips and production process thereof |
| CN113632946B (en) * | 2021-08-18 | 2023-10-27 | 绍兴市果哥食品科技有限公司 | Microwave sweet potato crisp chips and production process thereof |
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Application publication date: 20120613 |