CN105285067A - Method for freezing and drying potatoes - Google Patents
Method for freezing and drying potatoes Download PDFInfo
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- CN105285067A CN105285067A CN201510877868.4A CN201510877868A CN105285067A CN 105285067 A CN105285067 A CN 105285067A CN 201510877868 A CN201510877868 A CN 201510877868A CN 105285067 A CN105285067 A CN 105285067A
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Abstract
The invention relates to a method for freezing and drying potatoes and belongs to the technical field of processing of agricultural products. The method comprises the following steps: (1) selecting fresh potatoes which have bright and clean peels, have no damages and no plant diseases and insect pests, and do not sprout as a raw material; (2) peeling off and cutting the potatoes into slices which are 2mm thick; (3) immersing the potato slices into a color protection solution for 5-10 minutes; (4) putting the potato slices subjected to color protection into water at 100 DEG C, and blanching for 3min; (5) putting the potato slices subjected to color protection into a freeing and drying machine and drying; (6) filling nitrogen into the dried potato slices and packaging; and (7) storing. According to the method, the potatoes are used as the raw material, and the product is prepared by the steps of peeling off, slicing, protecting color, hotly blanching, freezing and drying, packaging in vacuum and the like; starch, dietary fibers and other nutritional ingredients are sufficiently kept, so that the health effect can be expressed; and finally, the potato slices which have abundant nutrients, remarkable function and bright color and luster, and are crispy and delicious are prepared.
Description
Technical field
The present invention relates to a kind of cryodesiccated method of potato, is specifically raw material with potato, is prepared from, belongs to technical field of agricultural product process by removing the peel, cutting into slices, protect the steps such as look, blanching, precooling, freeze drying, vacuum packaging.
Background technology
Potato (formal name used at school: Solanumtuberosum, English: potato), Solanaceae Solanum, annual herb plant, another name potato, potato, potato etc.The south of Peru that the artificial cultivation ground of potato can trace back to approximately B.C. 8000 to 5000 is the earliest regional.Potato imports the history that China only has more than 300 year into.It is said what overseas Chinese introduced from Southeast Asia one band, 21 century potatoes cultivated area to occupy second place of the world potato yield high, nutritious, stronger to the adaptability of environment, now throughout world various places, Perenniporia martius country even in the winter time or also can cultivate and obtain high yield nice and cool season.There are the former Soviet Union, Poland, China, the U.S. in potato major country of production of the world.Tengzhou City, Shandong Province is famous " township of potatoes ", it is the potato agricultural standardization demonstration county (city) of National agricultural portion approval, assume responsibility for ten thousand mu of High Yield Potato demonstration establishment projects that the Ministry of Agriculture assigns, have 200,000 mu of pollution-free food raw potatoes standardization Demonstration Bases.
Wulanchabu, Inner Mongolia Autonomous Region special product, " Wulanchabu League potato " is Chinese geography famous special product (agricultural product geographical sign).China Food Industry Association authorizes Wulanchabu " potatoes all " title, Anding District, Dingxi, Gansu city be the Ministry of Agriculture name " township of potatoes ", Weiyuan County, Dingxi City, Gansu Province by Ministry of Agriculture's called after " township of potatoes breeding; " also there is establishing in large scale on the ground such as Kaifeng, Zhengzhou.
The main producing region of potatoes is southwest, northwest, the Inner Mongol and the Northeast.Advantageous geographical environment and natural conditions make Dingxi become one of China and even the best Shi Zhong district of world potato.Dingxi has become one of large main producing region of national potato three virus-free seed potato Breeding base maximum with the whole nation, important commodity potato production base, the whole nation and potato goods processing base.
Shape has spherical, oval, avette and long tubular, its skin adularescent, yellow, pink, redness and purple, meat is white and light yellow, as solar radiation overlong time can turn green, sunshine in the potato germinateed for a long time and containing solanine, to human body and domestic animal toxic.Containing abundant starch, protein, iron, vitamin etc. in potato, wherein, meat is higher in yellow potato carotene carotene content.It is the vegetables liked of people and grain, also can be processed into the instant food of different flavor and characteristic and snack food as dehydration potato chips, tubers’ instant noodles, potato class cake etc., chips, puffed sweet potato chips roast potato sheet, freeze-drying potato roll etc., potato class can, potato class wine, potato class beverage etc. can also be made in addition, deeply like by consumer.
Potato is stem tuber breeding, and can be used as medicine, the flat taste of property is sweet, the disease such as can to treat for stomachache, Zha rib, carbuncle are swollen.As food, its retention cycle is unsuitable oversize, must low temperature, drying, airtight preservation.(note: young shoot has mild toxicity), evidence suggests, the Vitamin C content of potato is about 4 times of apple.
Food drying method has multiple, as heated-air drying, freeze drying, low temperature drying etc.Drying makes food occur various physics, chemical change usually, mainly contains nutrient component damages, local flavor and profile variation and brown stain.Topmost influence factor is temperature and time, and temperature is higher, and the time is longer, then more serious to material damage, therefore for heat-sensitive substance, high temperature drying is not suitable for.Freeze drying then can keep the original color of material and nutrition, and dry mass is best, but drying system complex structure, investment of equipment is large, and drying time is long, and energy consumption is high, makes it apply and is restricted.And freeze drying is little to heat-sensitive substance infringement, cost is lower, thus demonstrates very large development potentiality.Freeze drying is using the steam pressure difference between dry air and wet stock as motive force, and lower dew-point temperature makes steam pressure difference increase, thus greatly increases rate of drying.The present invention takes the cryodesiccated method of low dew point to carry out drying to potato chips, to compare with vacuum freeze drying with heated-air drying and obviously shorten drying time, and its nutritional labeling can be kept preferably, particularly maintain the content of resistant starch in product, and the original structural state of potato can be kept preferably.
The present invention take potato as raw material, for the purpose of retained product Middle nutrition material to greatest extent, and particularly resistant starch, thus the health care realizing product; Simultaneously in conjunction with potato material abundance, with low cost, be easy to the feature of storing, there is good economic benefit prospect; And adopt Freeze Drying Technique to carry out drying to it, adopt blanching technology to kill ferment treatment to potato chips, extend sensory properties and the shelf time of product.There is not yet relevant report at home and abroad at present.
Summary of the invention
The present invention relates to a kind of cryodesiccated method of potato, object is that obtained nutritive value is higher, is rich in resistant starch and the preparation method of the good potato chips of mouthfeel, the potato chips that the method is prepared can keep original various nutritional labeling and the distinctive local flavor of potato chips in potato well, particularly keep higher resistance starch content, thus play the health care of potato resistant starch.
In order to achieve the above object, the technical solution adopted in the present invention is:
A kind of cryodesiccated method of potato, comprises the steps:
(1) raw material: epidermis is bright and clean, without damaged, without disease and pest, ablastous fresh potato as raw material;
(2) cut into slices: after peeling, be cut into the thin slice that 2 ~ 8mm is thick;
(3) look is protected: immersed in sodium chloride solution by above-mentioned potato slice and soak 5 ~ 10min;
(4) blanching: protect the potato chips after look and put into 100 DEG C of water blanching 3min;
(5) dry: freeze drier put into by the potato chips through precooling, and-25 DEG C of temperature carry out drying;
(6) pack: nitrogen-filled packaging taked by the potato chips after redrying;
(7) store: the product after packaging can take storage at normal temperature.
Tool of the present invention has the following advantages:
The present invention selects potato to be raw material, reduces the requirement to raw material storage condition, avoids the mechanical damage of raw material in storage and transport process and the putrid and deteriorated loss caused; The present invention takes blanching and Freeze Drying Technique to carry out drying to potato chips, substantially reduces drying time, and better can keep the original tissue morphology of potato chips and original nutritional labeling; The present invention carries out special blanching treatment to potato chips, can play and prevent microorganism from invading and the scattering and disappearing of nutritional labeling, effectively extend the storage period of food and improve the effect of potato chips mouthfeel and texture.The potato chips that the method is obtained, look, perfume (or spice), taste is various, fully remains the nutritional labelings such as protein, vitamin and mineral matter.
Detailed description of the invention
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.
embodiment 1
A kind of cryodesiccated method of potato, comprises the steps:
(1) raw material: epidermis is bright and clean, without damaged, without disease and pest, ablastous fresh potato as raw material;
(2) cut into slices: after peeling, be cut into the thin slice that 2mm is thick;
(3) look is protected: immersed by above-mentioned potato slice in the colour protecting liquid of 0.1% sodium chloride and soak 8min;
(4) blanching: protect the potato chips after look and put into 100 DEG C of water blanching 3min;
(5) dry: the potato chips cooling after blanching, put into freeze drier, setting baking temperature-25 DEG C carries out drying, dry 2h;
(6) pack: nitrogen-filled packaging taked by dried potato chips;
(7) store: the product after packaging can take storage at normal temperature.
embodiment 2
A kind of cryodesiccated method of potato, comprises the steps:
(1) raw material: epidermis is bright and clean, without damaged, without disease and pest, ablastous fresh potato as raw material;
(2) cut into slices: after peeling, be cut into the thin slice that 4mm is thick;
(3) look is protected: immersed by above-mentioned potato slice in the colour protecting liquid of 0.1% sodium chloride and soak 5min;
(4) blanching: protect the potato chips after look and put into 100 DEG C of water blanching 3min;
(5) dry: the potato chips cooling after blanching, put into freeze drier, setting baking temperature-25 DEG C carries out drying, dry 2h;
(6) pack: nitrogen-filled packaging taked by dried potato chips;
(7) store: the product after packaging can take storage at normal temperature.
embodiment 3
A kind of cryodesiccated method of potato, comprises the steps:
(1) raw material: epidermis is bright and clean, without damaged, without disease and pest, ablastous fresh potato as raw material;
(2) cut into slices: after peeling, be cut into the thin slice that 4mm is thick;
(3) look is protected: immersed by above-mentioned potato slice in the colour protecting liquid of 0.1% sodium chloride and soak 5min;
(4) blanching: protect the potato chips after look and put into 100 DEG C of water blanching 3min;
(5) dry: the potato chips cooling after blanching, put into freeze drier, setting baking temperature-25 DEG C carries out drying, dry 2h;
(6) pack: nitrogen-filled packaging taked by dried potato chips;
(7) store: the product after packaging can take storage at normal temperature.
Claims (4)
1. the cryodesiccated method of potato, is characterized in that: comprise the following steps:
(1) raw material is selected: select epidermis bright and clean, without damaged, without disease and pest, ablastous fresh potato as raw material;
(2) cut into slices: after peeling, be cut into the thin slice that 2mm is thick;
(3) look is protected: immersed in colour protecting liquid by above-mentioned potato slice and soak 5 ~ 10min;
(4) blanching: protect the potato chips after look and put into 100 DEG C of water blanching 3min;
(5) dry: to protect the potato chips after look and put into freeze drier and carry out drying;
(6) pack: nitrogen-filled packaging taked by dried potato chips;
(7) store: the product after packaging can take storage at normal temperature.
2. the cryodesiccated method of a kind of potato according to claim 1, is characterized in that: step (1) described raw material is that selection epidermis is bright and clean, nothing is damaged, without disease and pest, ablastous fresh potato.
3. the cryodesiccated method of a kind of potato according to claim 1, is characterized in that: step (3) described colour protecting liquid is sodium chloride.
4. the cryodesiccated method of a kind of potato according to claim 1, is characterized in that: the freeze drying described in step (5) is-25 DEG C of freeze dryings.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510877868.4A CN105285067A (en) | 2015-12-04 | 2015-12-04 | Method for freezing and drying potatoes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510877868.4A CN105285067A (en) | 2015-12-04 | 2015-12-04 | Method for freezing and drying potatoes |
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| Publication Number | Publication Date |
|---|---|
| CN105285067A true CN105285067A (en) | 2016-02-03 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510877868.4A Pending CN105285067A (en) | 2015-12-04 | 2015-12-04 | Method for freezing and drying potatoes |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112971068A (en) * | 2021-04-07 | 2021-06-18 | 福建省农业科学院果树研究所 | Processing technology of frozen plum slices |
-
2015
- 2015-12-04 CN CN201510877868.4A patent/CN105285067A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112971068A (en) * | 2021-04-07 | 2021-06-18 | 福建省农业科学院果树研究所 | Processing technology of frozen plum slices |
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Application publication date: 20160203 |