CN104970320A - Sulfur-free color-protected potato strips and processing method thereof - Google Patents
Sulfur-free color-protected potato strips and processing method thereof Download PDFInfo
- Publication number
- CN104970320A CN104970320A CN201510343111.7A CN201510343111A CN104970320A CN 104970320 A CN104970320 A CN 104970320A CN 201510343111 A CN201510343111 A CN 201510343111A CN 104970320 A CN104970320 A CN 104970320A
- Authority
- CN
- China
- Prior art keywords
- potato
- sulfur
- processing method
- potato slices
- dried
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to sulfur-free color-protected potato strips and a processing method thereof. The processing method comprises the following steps; removing peel; cutting potatoes into strips; rinsing the potato strips; performing sulfur-free color protection; performing steam pre-cooking; performing joint drying through a solar-assisted heat pump; cooling the dried potato strips; flavoring the cooled potato strips; and packaging the flavored potato strips. According to the processing method, a sulfur-free color protecting agent is adopted, so that the surfaces of dried potatoes have good color, and the effects of inhibiting enzymatic promotion and non-enzymatic browning can be achieved; besides, a joint drying technology of the solar-assisted heat pump is adopted to produce dried potatoes, so that the flavor, the color and relevant quality of the dried potatoes can be furthest maintained, the produced dried potato products are bright in color, beautiful in appearance, and good in reservation of nutritional ingredients; therefore, the enhancement of the market competitiveness of the dried potato products is facilitated.
Description
Technical field
The present invention relates to a kind of potato slices without sulfur to protecting color and processing method thereof, belong to food processing skill technical field.
Background technology
Potato belongs to Solanaceae herbaceos perennial, and stem tuber can be edible, is the third-largest important cereal crops in the whole world, is only second to wheat and maize.Potato also known as potato, foreign sweet potato etc., the stem tuber of plant of Solanaceae.With wheat, corn, paddy, Chinese sorghum become the large crop in the world five.Potato protein concentrate matter is of high nutritive value, and potato stem tuber contains the protein of about 2%, and during potato is dry, protein content is 8% ~ 9%.According to the study, the protein nutritive value of potato is very high, and its quality is equivalent to the protein of egg, and easily digestion, absorption, be better than the protein of other crops, and the protein of potato contains 18 seed amino acids, comprise the various essential amino acids that human body can not synthesize.The nutritive value of high evaluation potato is that the existence containing the lysine of high-grade protein and essential amino acid, tryptophan, histidine, arginine, phenylalanine, valine, leucine, isoleucine and methionine with its stem tuber is undivided.
Along with passage of time and social development, not only being approved widely by people of potato, and more and more come into the life of people, become one requisite cuisines in people's recipe, potato is made into potato and does by present people topmost eating method exactly, but fresh potato is due to water content high (65-80%), nutriment enriches, microbial infection is subject to after gathering, not storage tolerance, and by dry technology be processed into potato dry be solve adopt one of main approach of rear new light violet potato, there is fresh fruit processing capacity large, fast, Group overlap integral degree high.But the method processed that China's potato is dry at present generally adopts " solarization method ", " coal oven drying method " and " hot-air seasoning " etc., have that drying efficiency is low, energy consumption is high, the low of inferior quality deficiency of product quality, potato dry color pool after drying is gloomy, moisture content low (<15%), sulfur content height nutritive loss is serious, particularly the functional component such as anthocyanidin reduces in a large number, has a strong impact on the dry nutrition of potato, mouthfeel and local flavor; On the other hand potato is rich in polyphenol oxidase (DDO), and very easily brown stain occurs in the process after peeling, have a strong impact on product quality, traditional color preservation technology many employings sulfur dioxide does color stabilizer, has that SO2 is residual to exceed standard, and drastically influence the healthy of people.
Summary of the invention
The object of the invention is to: for the defect of prior art, propose a kind of potato slices without sulfur to protecting color and processing method thereof, the surface color that this preparation method not only can make potato dry by non bell top is good, and can reach inhibitory enzyme and to urge to become reconciled the effect of non-enzymatic browning.
The technical solution adopted in the present invention is: a kind of processing method of the potato slices without sulfur to protecting color, is characterized in that: comprise the steps:
(1). peeling: utilize special manual peeling knife peeling, the eye of potato is cut out, the part of blackening in potato of pruning;
(2). slitting: with slicer or with planing tool, by the potato slitting after washing, require that thickness is even, smooth surface, the potato slices cut drop in cold water immediately;
(3). rinsing: the potato that slitting is good must immerse immediately in clear water and carry out rinsing 5 ~ 10min
(4). without sulfur to protecting color: strip potato after rinsing is placed in non bell top color retention 20 ~ 40 min;
(5). steam is precooked: put into steaming plant high speed cooking 3-5min by protecting the potato slices after look;
(6). solar-assisted heat pump combined drying: the potato slices after being precooked by steam are put into solar-assisted heat pump combined drying equipment and dehydrated, this equipment not only dewaters soon, and it is low to consume energy;
(7). cooling: dried potato slices are placed on the enterprising air cooling that works of screen cloth;
(8). seasoning: after cooling, potato slices will carry out seasoning, and spread lower appropriate salt in condiment and mix with potato slices, salt dosage is 1.5% ~ 2%;
(9). packaging: weight per unit length is packed, net content error is less than ± and 1%, generally with composite plastic film packaging, if need to extend the shelf life, Aluminum-plastic composite bag vacuum pack with nitrogen can be adopted.
In the present invention: in described step (3), the concentration of ozone is 3 ~ 5mg/L.
In the present invention: in described step (2) slitting be by peeling after potato be cut into 5mm × 3mm × 5cm strip.
In the present invention: in described step (4) component of non bell top and the percetage by weight of each component as follows: inorganic salts 1% ~ 5%, different Ve-Na0.1% ~ 0.5%, sodium ethylene diamine tetracetate 0.01% ~ 0.1%, citric acid 0.15% ~ 0.75%, surplus is water.
In the present invention: in described step (6), the condition of solar-assisted heat pump combined drying is: loading density is 1.0 kg/m
2~ 5.0 kg/m
2, baking temperature is 60 DEG C ~ 80 DEG C, and rotary speed is 5.0 ~ 7.0 r/min, changes moisture content into 90% ~ 220%, and being dried to moisture content is 20%-25%.
After adopting technique scheme, beneficial effect of the present invention is: the surface color that potato not only can be made dry by non bell top is good, and inhibitory enzyme can be reached to urge to become reconciled the effect of non-enzymatic browning, utilize solar-assisted heat pump combined drying technology to produce potato to do simultaneously, the local flavor of dried product, color and luster and correlation merit can be kept to greatest extent, obtained potato dryed product bright color, good looking appearance, nutritional labeling keeps, and is conducive to the market competitiveness strengthening potato dried product.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated.
Embodiment 1
Without a processing method for the potato slices of sulfur to protecting color and ozone bacteria reducing, it is characterized in that: comprise the steps:
(1). peeling: utilize special manual peeling knife peeling, the eye of potato is cut out, the part of blackening in potato of pruning;
(2). slitting: potato is cut into 5mm × 3mm × 5cm strip with slicer, by the potato slitting after washing, require that thickness is even, smooth surface, the potato slices cut drop in cold water immediately;
(3). rinsing: the potato that slitting is good must immerse immediately in clear water and carry out rinsing 5min
(4). without sulfur to protecting color: strip potato after rinsing is placed in non bell top color retention 20 min;
(5). steam is precooked: put into steaming plant high speed cooking 3min by protecting the potato slices after look;
(6). solar-assisted heat pump combined drying: the potato slices after being precooked by steam are put into solar-assisted heat pump combined drying equipment and dehydrated, this equipment not only dewaters soon, and it is low to consume energy, wherein the condition of combined drying is: loading density is 1.0 kg/m
2, baking temperature is 40 DEG C, and rotary speed is 5.0 r/min, changes moisture content into 90%, and being dried to moisture content is 25%;
(7). cooling: dried potato slices are placed on the enterprising air cooling that works of screen cloth;
(8). seasoning: after cooling, potato slices will carry out seasoning, and spread lower appropriate salt in condiment and mix with potato slices, salt dosage is 1.5%;
(9). packaging: weight per unit length is packed, net content error is less than ± and 1%, generally with composite plastic film packaging, if need to extend the shelf life, Aluminum-plastic composite bag vacuum pack with nitrogen can be adopted.
In described step (4) component of non bell top and the percetage by weight of each component as follows: inorganic salts 1%, sodium ethylene diamine tetracetate 0.01%, citric acid 0.15%, surplus is water.
Embodiment 2
Without a processing method for the potato slices of sulfur to protecting color, it is characterized in that: comprise the steps:
(1). peeling: utilize manual peeling knife peeling to be made, the eye of potato is cut out, the part of blackening in potato of pruning;
(2). slitting: potato is cut into 5mm × 3mm × 5cm strip with slicer, by the potato slitting after washing, require that thickness is even, smooth surface, the potato slices cut drop in cold water immediately;
(3). rinsing: the potato that slitting is good must immerse immediately in clear water and carry out rinsing 10min
(4). without sulfur to protecting color: strip potato after rinsing is placed in non bell top color retention 40 min;
(5). steam is precooked: put into steaming plant high speed cooking 5min by protecting the potato slices after look;
(6). solar-assisted heat pump combined drying: the potato slices after being precooked by steam are put into solar-assisted heat pump combined drying equipment and dehydrated, this equipment not only dewaters soon, and it is low to consume energy, wherein the condition of combined drying is: loading density is 5.0 kg/m
2, baking temperature is 60 DEG C, and rotary speed is 7.0 r/min, changes moisture content into 220%, and being dried to moisture content is 35%;
(7). cooling: dried potato slices are placed on the enterprising air cooling that works of screen cloth;
(8). seasoning: after cooling, potato slices will carry out seasoning, and spread lower appropriate salt in condiment and mix with potato slices, salt dosage is 2%;
(9). packaging: weight per unit length is packed, net content error is less than ± and 1%, generally with composite plastic film packaging, if need to extend the shelf life, Aluminum-plastic composite bag vacuum pack with nitrogen can be adopted.
In described step (4) component of non bell top and the percetage by weight of each component as follows: inorganic salts 5%, sodium ethylene diamine tetracetate 0.1%, citric acid 0.75%, surplus is water.
Above the specific embodiment of the present invention is described, but the present invention is not limited to above description.For a person skilled in the art, any equal amendment to the technical program and substitute be all within the scope of the invention.Therefore, equalization conversion done without departing from the spirit and scope of the invention and amendment, all should be encompassed in scope of the present invention.
Claims (6)
1. without a processing method for the potato slices of sulfur to protecting color, it is characterized in that: comprise the steps:
Peeling: utilize special manual peeling knife peeling, the eye of potato is cut out, the part of blackening in potato of pruning;
Slitting: with slicer or planing tool, by the potato slitting after washing, require that thickness is even, smooth surface, the potato slices cut drop in cold water immediately;
Rinsing: the potato that slitting is good must immerse immediately in clear water and carry out rinsing 5 ~ 10min;
Without sulfur to protecting color: strip potato after rinsing is placed in non bell top color retention 20 ~ 40 min;
Steam is precooked: put into steaming plant high speed cooking 3-5min by protecting the potato slices after look;
Solar-assisted heat pump combined drying: the potato slices after being precooked by steam are put into solar-assisted heat pump combined drying equipment and dehydrated, this equipment not only dewaters soon, and it is low to consume energy;
Cooling: dried potato slices are placed on the enterprising air cooling that works of screen cloth;
Seasoning: after cooling, potato slices will carry out seasoning, and spread lower appropriate salt in condiment and mix with potato slices, salt dosage is 1.5% ~ 2%;
Packaging: weight per unit length is packed, and net content error is less than 10%, generally with composite plastic film packaging, if need to extend the shelf life, can adopt Aluminum-plastic composite bag vacuum pack with nitrogen.
2. the processing method of a kind of potato slices without sulfur to protecting color according to claim 1, is characterized in that: in described step (3), the concentration of ozone is 3 ~ 5mg/L.
3. the processing method of a kind of potato slices without sulfur to protecting color according to claim 1, is characterized in that: in described step (2) slitting be by peeling after potato be cut into 5mm × 3mm × 5cm strip.
4. the processing method of a kind of potato slices without sulfur to protecting color according to claim 1, it is characterized in that: in described step (4) component of non bell top and the percetage by weight of each component as follows: inorganic salts 1% ~ 5%, sodium ethylene diamine tetracetate 0.01% ~ 0.1%, citric acid 0.15% ~ 0.75%, surplus is water.
5. the processing method of a kind of potato slices without sulfur to protecting color according to claim 1, is characterized in that: in described step (6), the condition of solar-assisted heat pump combined drying is: loading density is 1.0 kg/m
2~ 5.0 kg/m
2, baking temperature is 60 DEG C ~ 80 DEG C, and rotary speed is 5.0 ~ 7.0 r/min, changes moisture content into 90% ~ 220%, and being dried to moisture content is 20%-25%.
6. the potato slices that processing method is obtained as claimed in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510343111.7A CN104970320A (en) | 2015-06-19 | 2015-06-19 | Sulfur-free color-protected potato strips and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510343111.7A CN104970320A (en) | 2015-06-19 | 2015-06-19 | Sulfur-free color-protected potato strips and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104970320A true CN104970320A (en) | 2015-10-14 |
Family
ID=54267745
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510343111.7A Pending CN104970320A (en) | 2015-06-19 | 2015-06-19 | Sulfur-free color-protected potato strips and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104970320A (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101352225A (en) * | 2007-07-25 | 2009-01-28 | 余朝昱 | Method for producing instant potato |
| CN101513241A (en) * | 2009-03-27 | 2009-08-26 | 袁书林 | Production method for spray-drying Chinese yam powder without using sulfur to protecting color |
| CN101642237A (en) * | 2009-09-03 | 2010-02-10 | 河南师范大学 | Color fixative for yam slices and use method thereof |
| CN102342461A (en) * | 2011-08-31 | 2012-02-08 | 阿拉腾巴根 | Method for processing potato food |
| CN102415540A (en) * | 2011-12-09 | 2012-04-18 | 江南大学 | Method for preparing potato crispy chips through osmotic dehydration and hot air and microwave combined drying |
| CN103271146A (en) * | 2013-06-21 | 2013-09-04 | 广西壮族自治区农业科学院农产品加工研究所 | Sulfur-free fruit and vegetable processing color-protecting solution and preparation method thereof |
| CN103876070A (en) * | 2014-03-25 | 2014-06-25 | 福建农林大学 | Dried purple sweet potato and processing method thereof |
| CN103976312A (en) * | 2014-05-29 | 2014-08-13 | 安徽荃力电子科技有限公司 | Method for fabricating mango potato chips |
| CN104642697A (en) * | 2015-01-26 | 2015-05-27 | 梁树钦 | Processing method of preserved potatoes |
-
2015
- 2015-06-19 CN CN201510343111.7A patent/CN104970320A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101352225A (en) * | 2007-07-25 | 2009-01-28 | 余朝昱 | Method for producing instant potato |
| CN101513241A (en) * | 2009-03-27 | 2009-08-26 | 袁书林 | Production method for spray-drying Chinese yam powder without using sulfur to protecting color |
| CN101642237A (en) * | 2009-09-03 | 2010-02-10 | 河南师范大学 | Color fixative for yam slices and use method thereof |
| CN102342461A (en) * | 2011-08-31 | 2012-02-08 | 阿拉腾巴根 | Method for processing potato food |
| CN102415540A (en) * | 2011-12-09 | 2012-04-18 | 江南大学 | Method for preparing potato crispy chips through osmotic dehydration and hot air and microwave combined drying |
| CN103271146A (en) * | 2013-06-21 | 2013-09-04 | 广西壮族自治区农业科学院农产品加工研究所 | Sulfur-free fruit and vegetable processing color-protecting solution and preparation method thereof |
| CN103876070A (en) * | 2014-03-25 | 2014-06-25 | 福建农林大学 | Dried purple sweet potato and processing method thereof |
| CN103976312A (en) * | 2014-05-29 | 2014-08-13 | 安徽荃力电子科技有限公司 | Method for fabricating mango potato chips |
| CN104642697A (en) * | 2015-01-26 | 2015-05-27 | 梁树钦 | Processing method of preserved potatoes |
Non-Patent Citations (4)
| Title |
|---|
| 周文萍 等: "复合护色液对鲜切马铃薯防褐变研究", 《食品研究与开发》 * |
| 杜连启 等: "《休闲食品加工技术》", 30 April 2013, 金盾出版社 * |
| 许克勇 等: "《薯类制品加工工艺与配方》", 31 January 2001, 科学技术文献出版社 * |
| 陈功 等: "《净菜加工技术》", 28 February 2005, 中国轻工业出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104522551B (en) | A preparation method for high-fiber recombinant asparagus chips | |
| CN102630743B (en) | Technology for producing dried bamboo shoots with high rehydration capability | |
| CN102240013B (en) | Method for processing organic dried bamboo shoots | |
| CN103750231B (en) | Fragrant bamboo shoots of fermentation sauce and preparation method thereof | |
| CN103005397B (en) | Method for protecting color and crispness of ready-to-eat recuperation edible mushroom | |
| CN107616487A (en) | A kind of preparation method of vacuum low-temperature frying pleurotus eryngii crisp chip | |
| CN104970321A (en) | Processing method of deep-fried potato chips with low oil content | |
| CN104095032A (en) | Processing method of dry bamboo shoot slices | |
| CN103621930A (en) | Processing process for instant spicy chili oil bamboo shoot slices | |
| CN103876202A (en) | Method for processing fresh castanea mollissima packaged products | |
| CN103876070A (en) | Dried purple sweet potato and processing method thereof | |
| CN1663463A (en) | Method for processing instant fresh sea cucumber | |
| CN108813438A (en) | A kind of processing method of quick-frozen seasoning steamed crab | |
| CN105558914A (en) | Preparation method of instant canned asparagus | |
| CN107509952A (en) | A kind of processing method for seasoning crab meat rice dumpling | |
| CN106259871A (en) | A kind of light freezing fresh-keeping method of phyllostachys pracecox shoots | |
| CN107801912A (en) | A kind of preparation method in ripe wet alkali face | |
| CN104585652A (en) | Method for preparing banana chips rich in resistant starch at low temperature | |
| CN105077045A (en) | Preparation method of sulfur-free dried snow pear | |
| CN104970320A (en) | Sulfur-free color-protected potato strips and processing method thereof | |
| CN114431431A (en) | Processing method of salted undaria pinnatifida based on stem and leaf separation | |
| CN103569391A (en) | Cold filling vacuum opening sealing process for tomato block cans | |
| CN106616625A (en) | Processing method of soft-package seasoned asparagus | |
| CN106722566A (en) | A kind of short-term pickling process of root-mustard | |
| CN106722567A (en) | One kind pickles root-mustard method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151014 |
|
| WD01 | Invention patent application deemed withdrawn after publication |