CN102948704B - Minitype purple sweet potato food and processing food thereof - Google Patents
Minitype purple sweet potato food and processing food thereof Download PDFInfo
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- CN102948704B CN102948704B CN201210414033.1A CN201210414033A CN102948704B CN 102948704 B CN102948704 B CN 102948704B CN 201210414033 A CN201210414033 A CN 201210414033A CN 102948704 B CN102948704 B CN 102948704B
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Abstract
The invention relates to healthcare, convenient and fast food and a processing method thereof and particularly relates to minitype purple sweet potato food and a processing food thereof. The minitype purple sweet potato food is prepared by processing main raw materials such as whole flour of purple sweet potatoes, sweet potatoes and the like and being matched with auxiliary raw materials such as maltose, milk powder and the like which are rich in nutrition, low in cost and easily available, representing in a form of a minitype purple sweet potato, remains nutrient elements contained in the original fruit to the maximum extent, does not contain any pigment and is chewy in taste, fresh and sweet in flavor so as to be suitable for consumers in all the age groups. The healthcare, convenient and fast food is suitable for the crowd with hyperlipidemia, high blood pressure and immunosuppression, remarkable in effect of reducing blood fat and blood pressure and complete in color, aroma and taste, has the effects of reducing the blood pressure, enriching the blood, invigorating qi, moistening the lung and beautifying, is honored as a healthcare space food in Japanese. Meanwhile, the food is purple because of containing abundant anthocyanin, is universally accepted as the first anticancer healthcare food in the world, is ideal, natural and health-care and has the characteristics of sufficient raw materials, low cost and high product added value.
Description
Technical field
The present invention relates to a kind of health type convenient instant food and processing method thereof, specifically relate to a kind of mini purple sweet potato food and processing method thereof.
Background technology
Purple potato is rich in selenium and anthocyanidin; selenium is cancer-resisting substance, and anthocyanidin is a kind of organic oxidation-resistant active material, and it can protect human body to avoid the damage of the harmful substance of free radical; strengthening blood vessel elasticity; improve the circulatory system and promote the smoothness of skin, inflammation-inhibiting and allergy, there is effect unique the aspect such as pliability of improving joint; can significantly strengthen body immunity; reduce blood fat, prevent cancer, cross presenility, atherosclerotic, reduce blood pressure.
Purple potato is introduced a fine variety more late in China, purple potato dishes is still rare in Chinese meal at present, along with the raising of people's living standard, find and research and develop the novel foodstuff resource with specific health care, be the focus of food and Nutritional studies development field always.And spend clearly, cellulose content is up to the purple potato of 4.16mg/g, and its anticancer function is 20 times of Ordinary Sweet Potatoes, farther higher than other vegetables, is therefore the new food of a kind of health being worthy to be popularized.
Summary of the invention
In order to solve the deficiencies in the prior art, the invention provides a kind of mini purple sweet potato food and processing method thereof.
The technical solution used in the present invention is as follows:
A kind of mini purple sweet potato food, is characterized in that, in total weight percent, by following component, made: the ratio of purple sweet potato whole powder is 10～15 %, the ratio of sweet potato is 83～89 %, and the ratio of maltose is 0.5～1 %, and the ratio of milk powder is 0.5～1 %.
Further, preparation method's step of described purple sweet potato whole powder is as follows:
(1) raw material is checked and accepted
Select the purple sweet potato of fresh purple pulp, form is normal, potato agllutination reality, the delicacy of potato meat, crude fibre are few, smooth surface, free from flaw, without scab, the odorless heart, without hindering rotten, free from insect pests;
(2) clean
After first using clear water moistening, in immersion circulating water, clean or be placed in scroll washing machine and clean, dirt and the impurity on purple sweet potato surface are washed off, the earth of pocket on potato face is scrubbed clean with brush, in cleaning process, need to keep flowing water clean;
(3) peel, stripping and slicing or beat bar, select
For the purple sweet potato of cleaning, with the potato skin of the stainless steel knife clean purple sweet potato surface of plane and recess, epidermis is cut only, and old muscle is cut only immediately, be cut into bulk, or purple sweet potato broken into the strip of given size;
Peeling thickness is wanted evenly, keeps potato face smooth without vestige, notes peeling, stripping and slicing or beat bar, will put it into immediately in circulating water after selecting;
(4) maintenance
Adopt the color stabilizer of 20～30 ppm to carry out maintenance, color stabilizer pH value is 4～5, and soak time 3 hours, to prevent and treat the oxidizing brown stain of freezing process, keeps product color, and nutritional labeling is had to protective effect;
(5) steamed
After cleaning up, row dish, drop to the greatest extent moisture, enter to steam, before entering to steam, first by steamer preheating, with being about to steaming plate, by level, be placed on the layer frame of steam box, heating immediately heats up;
Steamed temperature is 98～120 ℃, and the steamed time is 7～10 minutes, and steam pressure is 2～6 Mpa;
(6) dry
With drying plant dry 2 hours, control 45～50 ℃ of temperature, control moisture below 6～9 %;
(7) fragmentation
With screw type crusher, be ground into Powdered;
(8) powder process
With beater disintegrating machine, be ground into fineness at 180～220 orders again.
Preferably, in described step (4), color stabilizer is L-cysteine or citric acid.
Further, preparation method's step of described sweet potato is as follows:
(1) raw material is checked and accepted
The elongated shape sweet potato that selection skin red heart is white, nothing is gone mouldy, have no mechanical damage, diameter is 4～6 cm;
(2) clean
The dirt on sweet potato surface and impurity are washed off, soaked ten minutes with the watery hydrochloric acid of 0.05 %, temperature remains on 14～16 ℃, then washes away appearance acid solution with clear water, and cleans in flowing water, in cleaning process, keep flowing water clean;
(3) peel, stripping and slicing or beat bar, select
The epidermis of sweet potato and old muscle are cut only, then be cut into the shape piece of 15～20g, then put into immediately the citric acid solution of 0.5 % and bleach 10 minutes;
(4) steamed
Steamed temperature is 98～115 ℃, and the steamed time is 7～10 minutes, and steam pressure is 2～6 Mpa;
(5) cooling, quick-frozen
After having steamed in clear soup, 30 minutes cool times at 65～70 ℃, then enter rapidly-30～-40 ℃ of quick-frozens, quick-frozen is to pass through zone of maximum ice crystal formation in 40 minutes, the ice crystal diameter that it forms is less than 100 μ m, food central temperature after quick-frozen need reach below-30 ℃, and the product that quick-frozen goes out freezes well;
(6) pack, weigh, seal
Polybag is added a cover date of manufacture on the same day or tasting time limit, and pack limit, limit is selected, tightly sealing;
(7) gold inspection
By gold, examine instrument, the sensitivity of gold inspection instrument is Fe φ 1.6, SuS φ 3.0;
(8) vanning, refrigeration
Product having boxing is delivered to freezer-18 ℃ following preservation immediately, prevents from rising again and thaws.
The processing method of mini purple sweet potato food, is characterized in that, step is as follows:
(1) refrigeration sweet potato thaws, beats mud
Take out the sweet potato of refrigeration, under natural wind state, thaw, then with screw type crusher, the sweet potato of refrigeration is further ground into mud;
(2) allotment, batching
By proportioning, measure each raw material, and be placed in mixer and fully mix;
(3) sizing
Send into and press in mud device, utilize automatic ration shaping mechanism mud, keep pressing mud process dynamics even, and determine whether and need secondary mud processed, machine-shaping according to the mud extraction uniformity;
(4) skin processed
By the rotation of cylinder starching machine, evenly wrap up in powder, then sieve at product surface and fold, concavo-convex place;
(5) steamed
Steamed temperature is 98～115 ℃, and the steamed time is 7～10 minutes, and steam pressure is 2～6 Mpa;
(6) baking
With roasting plant baking 10 minutes, complete cutification, formed complete purple sweet potato state;
(7) cooling, quick-frozen
Enter rapidly-30～-40 ℃ of quick-frozens, quick-frozen is in 40 minutes, to pass through zone of maximum ice crystal formation, and the ice crystal diameter that it forms is less than 100 μ m, and the food central temperature after quick-frozen need reach below-30 ℃, and the product that quick-frozen goes out freezes well;
(8) pack, weigh, seal
Polybag is added a cover date of manufacture on the same day or tasting time limit, and pack limit, limit is selected, tightly sealing;
(9) gold inspection
By gold, examine instrument, the sensitivity of gold inspection instrument is Fe φ 1.6, SuS φ 3.0;
(10) vanning, refrigeration
Product having boxing is delivered to freezer-18 ℃ following preservation immediately, prevents from rising again and thaws.
The mini purple sweet potato food of the present invention and processing method thereof, a kind of applicable high fat of blood, hypertension and the edible health food of hypoimmunity crowd are provided, take purple sweet potato as primary raw material, process, be equipped with nutritious, the cheap raw materials that are easy to get such as maltose, milk powder, with the form performance of " mini " small purple sweet potatoes, reducing blood lipid and blood pressure lowering effect are obvious, look good, smell good and taste good.Long-term edible there is step-down, enrich blood, the effect of beneficial gas, moistening lung, beauty treatment, in Japan, be described as " space health food ".
Simultaneously, because containing abundant anthocyanidin, it presents purple, by universally acknowledged be position first of anti-cancer health-care food, it is a kind of desirable natural health care, there is raw material abundance, with low cost, the feature that added value of product is high, be easy to accepted by the public and promote on market, being suitable for industrialization, large-scale production.
The mini purple sweet potato food of the present invention and processing method thereof, take selected fresh drinamyl sweet potato as raw material, peeling, the baking of employing vapours, fine finishining forms, retain to greatest extent nutrient contained in former fruit, do not add any pigment mouthfeel chewiness, taste is fresh and sweet, is applicable to all age group consumer edible.
The specific embodiment
Below in conjunction with embodiment, the present invention is further illustrated.
embodiment 1
One, the preparation of purple sweet potato whole powder:
(1) raw material is checked and accepted
Select the purple sweet potato of fresh purple pulp, form is normal, potato agllutination reality, the delicacy of potato meat, crude fibre are few, smooth surface, free from flaw, without scab, the odorless heart, without hindering rotten, free from insect pests;
(2) clean
After first using clear water moistening, in immersion circulating water, clean or be placed in scroll washing machine and clean, dirt and the impurity on purple sweet potato surface are washed off, the earth of pocket on potato face is scrubbed clean with brush, in cleaning process, need to keep flowing water clean;
(3) peel, stripping and slicing or beat bar, select
For the purple sweet potato of cleaning, with the potato skin of the stainless steel knife clean purple sweet potato surface of plane and recess, epidermis is cut only, and old muscle is cut only immediately, be cut into bulk, or purple sweet potato broken into the strip of given size;
Peeling thickness is wanted evenly, keeps potato face smooth without vestige, notes peeling, stripping and slicing or beat bar, will put it into immediately in circulating water after selecting;
(4) maintenance
Adopt the color stabilizer of 20～30 ppm to carry out maintenance (color stabilizer is L-cysteine or citric acid), color stabilizer pH value is 4～5, and soak time 3 hours, to prevent and treat the oxidizing brown stain of freezing process, keeps product color, and nutritional labeling is had to protective effect;
(5) steamed
After cleaning up, row dish, drop to the greatest extent moisture, enter to steam, before entering to steam, first by steamer preheating, with being about to steaming plate, by level, be placed on the layer frame of steam box, heating immediately heats up;
Steamed temperature is 98～120 ℃, and the steamed time is 7～10 minutes, and steam pressure is 2～6 Mpa;
(6) dry
With drying plant dry 2 hours, control 45～50 ℃ of temperature, control moisture below 6～9 %;
(7) fragmentation
With screw type crusher, be ground into Powdered;
(8) powder process
With beater disintegrating machine, be ground into fineness at 180～220 orders again.
Two, the preparation of sweet potato:
(1) raw material is checked and accepted
The elongated shape sweet potato that selection skin red heart is white, nothing is gone mouldy, have no mechanical damage, diameter is 4～6 cm;
(2) clean
The dirt on sweet potato surface and impurity are washed off, soaked ten minutes with the watery hydrochloric acid of 0.05 %, temperature remains on 14～16 ℃, then washes away appearance acid solution with clear water, and cleans in flowing water, in cleaning process, keep flowing water clean;
(3) peel, stripping and slicing or beat bar, select
The epidermis of sweet potato and old muscle are cut only, then be cut into the shape piece of 15～20g, then put into immediately the citric acid solution of 0.5 % and bleach 10 minutes;
(4) steamed
Steamed temperature is 98～115 ℃, and the steamed time is 7～10 minutes, and steam pressure is 2～6 Mpa;
(5) cooling, quick-frozen
After having steamed in clear soup, 30 minutes cool times at 65～70 ℃, then enter rapidly-30～-40 ℃ of quick-frozens, quick-frozen is to pass through zone of maximum ice crystal formation in 40 minutes, the ice crystal diameter that it forms is less than 100 μ m, food central temperature after quick-frozen need reach below-30 ℃, and the product that quick-frozen goes out freezes well;
(6) pack, weigh, seal
Polybag is added a cover date of manufacture on the same day or tasting time limit, and pack limit, limit is selected, tightly sealing;
(7) gold inspection
By gold, examine instrument, the sensitivity of gold inspection instrument is Fe φ 1.6, SuS φ 3.0;
(8) vanning, refrigeration
Product having boxing is delivered to freezer-18 ℃ following preservation immediately, prevents from rising again and thaws.
Three, the processing of mini purple sweet potato food, step is as follows:
(1) refrigeration sweet potato thaws, beats mud
Take out the sweet potato (sweet potato prepared by step 2) of refrigeration, under natural wind state, thaw, then with screw type crusher, the sweet potato of refrigeration is further ground into mud;
(2) allotment, batching
By the purple sweet potato whole powders of 10 %, 89 % sweet potatoes, 0.2 % maltose, 0.8 % milk powder, measure each raw material, and be placed in mixer and fully mix;
(3) sizing
Send into and press in mud device, utilize automatic ration shaping mechanism mud, keep pressing mud process dynamics even, and determine whether and need secondary mud processed, machine-shaping according to the mud extraction uniformity;
(4) skin processed
By the rotation of cylinder starching machine, evenly wrap up in powder, then sieve at product surface and fold, concavo-convex place;
(5) steamed
Steamed temperature is 98～115 ℃, and the steamed time is 7～10 minutes, and steam pressure is 2～6 Mpa;
(6) baking
With roasting plant baking 10 minutes, complete cutification, formed complete purple sweet potato state;
(7) cooling, quick-frozen
Enter rapidly-30～-40 ℃ of quick-frozens, quick-frozen is in 40 minutes, to pass through zone of maximum ice crystal formation, and the ice crystal diameter that it forms is less than 100 μ m, and the food central temperature after quick-frozen need reach below-30 ℃, and the product that quick-frozen goes out freezes well;
(8) pack, weigh, seal
Polybag is added a cover date of manufacture on the same day or tasting time limit, and pack limit, limit is selected, tightly sealing;
(9) gold inspection
By gold, examine instrument, the sensitivity of gold inspection instrument is Fe φ 1.6, SuS φ 3.0;
(10) vanning, refrigeration
Product having boxing is delivered to freezer-18 ℃ following preservation immediately, prevents from rising again and thaws.
embodiment 2
The processing method of purple sweet potato whole powder, sweet potato and the mini purple sweet potato food of final products is all with embodiment 1.
Difference is, the allotment ratio that the machining of the mini purple sweet potato food of final products adopts is the purple sweet potato whole powders of 11 %, 88 % sweet potatoes, 0.8 % maltose, 0.2 % milk powder.
embodiment 3
The processing method of purple sweet potato whole powder, sweet potato and the mini purple sweet potato food of final products is all with embodiment 1.
Difference is, the allotment ratio that the machining of the mini purple sweet potato food of final products adopts is the purple sweet potato whole powders of 12 %, 87 % sweet potatoes, 0.6 % maltose, 0.4 % milk powder.
embodiment 4
The processing method of purple sweet potato whole powder, sweet potato and the mini purple sweet potato food of final products is all with embodiment 1.
Difference is, the allotment ratio that the machining of the mini purple sweet potato food of final products adopts is the purple sweet potato whole powders of 13 %, 86 % sweet potatoes, 0.3 % maltose, 0.7 % milk powder.
embodiment 5
The processing method of purple sweet potato whole powder, sweet potato and the mini purple sweet potato food of final products is all with embodiment 1.
Difference is, the allotment ratio that the machining of the mini purple sweet potato food of final products adopts is the purple sweet potato whole powders of 14 %, 84.5 % sweet potatoes, 0.5 % maltose, 1 % milk powder.
embodiment 6
The processing method of purple sweet potato whole powder, sweet potato and the mini purple sweet potato food of final products is all with embodiment 1.
Difference is, the allotment ratio that the machining of the mini purple sweet potato food of final products adopts is the purple sweet potato whole powders of 15 %, 83 % sweet potatoes, 1 % maltose, 1 % milk powder.
Above content is only that the present invention is conceived to example and explanation; affiliated those skilled in the art make various modifications to described specific embodiment or supplement or adopt similar mode to substitute; only otherwise depart from the design of invention or do not surmount this scope as defined in the claims, all should belong to protection scope of the present invention.
Claims (2)
1. a mini purple sweet potato food, is characterized in that, in total weight percent, by following component, is made: the ratio of purple sweet potato whole powder is 10～15 %, and the ratio of sweet potato is 83～89 %, and the ratio of maltose is 0.5～1 %, and the ratio of milk powder is 0.5～1 %;
Preparation method's step of described purple sweet potato whole powder is as follows:
(1) raw material is checked and accepted
Select the purple sweet potato of fresh purple pulp, form is normal, potato agllutination reality, the delicacy of potato meat, crude fibre are few, smooth surface, free from flaw, without scab, the odorless heart, without hindering rotten, free from insect pests;
(2) clean
After first using clear water moistening, in immersion circulating water, clean or be placed in scroll washing machine and clean, dirt and the impurity on purple sweet potato surface are washed off, the earth of pocket on potato face is scrubbed clean with brush, in cleaning process, need to keep flowing water clean;
(3) peel, stripping and slicing or beat bar, select
For the purple sweet potato of cleaning, with the potato skin of the stainless steel knife clean purple sweet potato surface of plane and recess, epidermis is cut only, and old muscle is cut only immediately, be cut into bulk, or purple sweet potato broken into the strip of given size;
Peeling thickness is wanted evenly, keeps potato face smooth without vestige, notes peeling, stripping and slicing or beat bar, will put it into immediately in circulating water after selecting;
(4) maintenance
Adopt L-cysteine or the citric acid of 20～30 ppm to carry out maintenance, L-cysteine or citric acid pH value are 4～5, and soak time 3 hours, to prevent and treat the oxidizing brown stain of freezing process, keeps product color, and nutritional labeling is had to protective effect;
(5) steamed
After cleaning up, row dish, drop to the greatest extent moisture, enter to steam, before entering to steam, first by steamer preheating, with being about to steaming plate, by level, be placed on the layer frame of steam box, heating immediately heats up;
Steamed temperature is 98～120 ℃, and the steamed time is 7～10 minutes, and steam pressure is 2～6 Mpa;
(6) dry
With drying plant dry 2 hours, control 45～50 ℃ of temperature, control moisture below 6～9 %;
(7) fragmentation
With screw type crusher, be ground into Powdered;
(8) powder process
With beater disintegrating machine, be ground into fineness at 180～220 orders again;
Preparation method's step of described sweet potato is as follows:
(1) raw material is checked and accepted
The elongated shape sweet potato that selection skin red heart is white, nothing is gone mouldy, have no mechanical damage, diameter is 4～6 cm;
(2) clean
The dirt on sweet potato surface and impurity are washed off, soaked ten minutes with the watery hydrochloric acid of 0.05 %, temperature remains on 14～16 ℃, then washes away appearance acid solution with clear water, and cleans in flowing water, in cleaning process, keep flowing water clean;
(3) peel, stripping and slicing or beat bar, select
The epidermis of sweet potato and old muscle are cut only, then be cut into the shape piece of 15～20g, then put into immediately the citric acid solution of 0.5 % and bleach 10 minutes;
(4) steamed
Steamed temperature is 98～115 ℃, and the steamed time is 7～10 minutes, and steam pressure is 2～6 Mpa;
(5) cooling, quick-frozen
After having steamed in clear soup, 30 minutes cool times at 65～70 ℃, then enter rapidly-30～-40 ℃ of quick-frozens, quick-frozen is to pass through zone of maximum ice crystal formation in 40 minutes, the ice crystal diameter that it forms is less than 100 μ m, food central temperature after quick-frozen need reach below-30 ℃, and the product that quick-frozen goes out freezes well;
(6) pack, weigh, seal
Polybag is added a cover date of manufacture on the same day or tasting time limit, and pack limit, limit is selected, tightly sealing;
(7) gold inspection
By gold, examine instrument, the sensitivity of gold inspection instrument is Fe φ 1.6, SuS φ 3.0;
(8) vanning, refrigeration
Product having boxing is delivered to freezer-18 ℃ following preservation immediately, prevents from rising again and thaws.
2. the processing method of mini purple sweet potato food as claimed in claim 1, is characterized in that, step is as follows:
(1) refrigeration sweet potato thaws, beats mud
Take out the sweet potato of refrigeration, under natural wind state, thaw, then with screw type crusher, the sweet potato of refrigeration is further ground into mud;
(2) allotment, batching
By proportioning, measure each raw material, and be placed in mixer and fully mix;
(3) sizing
Send into and press in mud device, utilize automatic ration shaping mechanism mud, keep pressing mud process dynamics even, and determine whether and need secondary mud processed, machine-shaping according to the mud extraction uniformity;
(4) skin processed
By the rotation of cylinder starching machine, evenly wrap up in powder, then sieve at product surface and fold, concavo-convex place;
(5) steamed
Steamed temperature is 98～115 ℃, and the steamed time is 7～10 minutes, and steam pressure is 2～6 Mpa;
(6) baking
With roasting plant baking 10 minutes, complete cutification, formed complete purple sweet potato state;
(7) cooling, quick-frozen
Enter rapidly-30～-40 ℃ of quick-frozens, quick-frozen is in 40 minutes, to pass through zone of maximum ice crystal formation, and the ice crystal diameter that it forms is less than 100 μ m, and the food central temperature after quick-frozen need reach below-30 ℃, and the product that quick-frozen goes out freezes well;
(8) pack, weigh, seal
Polybag is added a cover date of manufacture on the same day or tasting time limit, and pack limit, limit is selected, tightly sealing;
(9) gold inspection
By gold, examine instrument, the sensitivity of gold inspection instrument is Fe φ 1.6, SuS φ 3.0;
(10) vanning, refrigeration
Product having boxing is delivered to freezer-18 ℃ following preservation immediately, prevents from rising again and thaws.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210414033.1A CN102948704B (en) | 2012-10-26 | 2012-10-26 | Minitype purple sweet potato food and processing food thereof |
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| CN201210414033.1A CN102948704B (en) | 2012-10-26 | 2012-10-26 | Minitype purple sweet potato food and processing food thereof |
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| CN102948704B true CN102948704B (en) | 2014-04-16 |
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| CN101810235B (en) * | 2010-01-11 | 2012-06-20 | 宁波海通食品科技有限公司 | Mini sweet potato and manufacturing method thereof |
| CN102224914A (en) * | 2011-05-25 | 2011-10-26 | 四川白家食品有限公司 | Purple sweet potato rice paste and preparation method thereof |
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