CN1061835C - Preparation of whole-nutrient sweet potato powder - Google Patents
Preparation of whole-nutrient sweet potato powder Download PDFInfo
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- CN1061835C CN1061835C CN96120408A CN96120408A CN1061835C CN 1061835 C CN1061835 C CN 1061835C CN 96120408 A CN96120408 A CN 96120408A CN 96120408 A CN96120408 A CN 96120408A CN 1061835 C CN1061835 C CN 1061835C
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Abstract
The present invention belongs to a preparation process of starch. The present invention adopts a unique technological line; fresh potatoes are used as raw material and are cut into filiform matter of which the cross section is square and the length is from 1 to 1.5mm by a shredding device; the filiform matter is supplied for a microwave oven for treatment; the filiform matter is treated at high humidity, treated at low humidity and dried. The obtained matter is immediately cooled by drying material and is treated by an ultrafine pulverizer; a completed product is obtained by the treatment of an automatic rotating oscillating screen. The present invention has the advantages of little investment, great yield, low production cost and good quality.
Description
The invention belongs to the preparation method of the product of starch-containing root crop.
The present invention is the technology that bright sweet potato is processed into sweet potato complete nourishing powder (abbreviation sweet potato whole powder).Up to the present, all do not have this Product industrialization production at home and abroad, according to relevant research and existing foods processing technique, sweet potato whole powder can also adopt chip drying method and roller seasoning to make except the present invention.
The chip drying method is with after the clean peeling of sweet potato, thinly slices, and steams through high temperature, and dry (hot blast or air dry) breaks into the powdery finished product with general hock type or beater disintegrating machine again.
This method only has a small amount of employing among the people at present, can not carry out suitability for industrialized production, and its main cause is the production cost height, (mainly being the drying cost height) and inferior quality.
Roller letter seasoning is with after the clean peeling of bright sweet potato, make the pasty material of water content, be dried to powder on the roller dryer, adopt the equipment investment of this method very big through being sprayed at 70-80%, production cost (mainly being drying cost) is also high, also fails to adopt aborning.
Purpose of the present invention: provide the process technology of a whole set of sweet potato whole powder to comprise process route, technological parameter and the relevant device of selecting for use, so that on existing basis, provide a whole set of to reduce production costs significantly, mainly be drying cost, the large-scale industrial production process technology of improving the quality of products.It is low that bright sweet potato is processed into cost, quality better, and applicability is wide, be easy to preserve the sweet potato whole powder new product of transportation.
Content of the present invention
Essence of the present invention is the sweet potato whole powder machining process route, and corresponding therefrom definite optimum process parameter, method of operating and select equipment for use, thus formed a complete technical system.
On process route, the present invention has established a cover unique processing process route.
In lectotype selection, adopted a series of advanced persons' equipment, formed an organic combination.Production cost is low, good product quality.Horizontal spiral potato washer peeling: decorticating mill chopping: filament cutter microwave treatment:; Micro-wave oven (conveyor type or van-type) discharging: the discharging jaw arrangement is loose: pine silk machine drying: drying room, tunnel or air drier are pulverized: multifunctional crusher and micronizer screening: revolving the sieve packing of shaking automatically: the vacuum air-changing packing machine, has in finishing on the selected and parameter at step process:
1. selected mill skin mode and ripple skinning machine make little, the superior product quality of peeling loss, and pure taste does not have any peculiar smell.
2. cutting mode
A, determined the chopping one by one of optimum cutting mode.
B, determined optimum chopping size, be advisable so that 1-1.5mm is square.
3., microwave treatment operation
A, select this advanced mode of microwave treatment, integrated slaking, enzyme removal protecting color and drying.
B, selected the optimal device type, promptly with conveyor type the best.
C, selected rational processing parameter, as frequency, power, feeding quantity, irradiation time.
4., drying process
A, select drying room or tunnel heated-air drying for use, dry amount is big, and cost is low, is fit to the sweet potato material feature.
Select correct temperature in b, the dry run for use, the early stage high temperature (70-86 ℃), back ﹠amp; Interim temperature (60-70 ℃) has reduced drying time, reduces cost.
5., at pulverizing process
Selected for use multi-functional pulverizing and micronizer to be used, output is big, and every cover machine per hour can be processed the finished product of over 80 kg, and finish fineness is also high.(can all by 100 mesh sieves).
Advantage that the present invention has and good effect
1, investment is little, and output is big.
Because without boiler, dry aspect adopts drying room or tunnel type drying, makes this law have the advantages that investment is little, production capacity is big, be easy to by in, small enterprise accepts.Its output and installation cost input ratio be the dry and roller letter seasoning greater than chip obviously.
2, production cost is low
This is the most important aspect of this project, mainly embodies by cutting, microwave treatment, drying and pulverizing several respects resultant effect.
1. cutting: show through test, if adopt same microwave treatment and drying condition, the sheet material that is cut into thickness and is 2-3mm dries by the fire absolutely dry (fragility, water content (10%) needs 9-10 hour, dry by the fire absolutely dry (fragility and be cut into thread material (the thickness width is about 1.5mm), water content (10%) only needs 3.5-5 hour, corresponding minimizing 60% of time.The selection of chopping has fully increased the dehydration by evaporation area, can prevent the soft mud that rots into of material again.
2. microwave treatment
(under 1.5 * 1.5mm) conditions, adopt microwave+heated-air drying to handle, in microwave treatment material dehydration 26.5% later on, baking only needs 3.5-5 hour to absolutely dry again in same chopping.And employing steam treated+heated-air drying, after the process steam treatment, material is because suction increases weight 3.8% again on the contrary, and baking is extremely absolutely dry also to need 9-9.5 hour.(in the above-mentioned test, microwave treatment adopts 800 watts of van-type micro-wave ovens, each 1kg, and 6 minutes total processing times, steam and adopt quick rice cooker, each 5kg handled 12 minutes),
3. temperature
The dry high temperature (70-85 ℃) in early stage that adopts, temperature (60-70 ℃) needs 3.5-4 hour in the later stage; The longest 5 hours.And 60-70 ℃ of freeze-day with constant temperature then needs 4.5-5.5 hour.
As seen by the reasonable control of chopping, microwave treatment and baking temperature and the ingenious combination of these three kinds of modes, all jointly reduced drying time, reached very obvious energy-saving effect, drying cost is reduced significantly.
3, quality better
1. owing to adopt microwave treatment timely, rate of drying is fast in addition, generally all finishes with interior at 3.5-5 hour, makes the finished product color and luster good, does not have any contaminating impurity.The quality and flavor and the nutrition that have also kept bright potato.(the nutrition test result sees Appendix two) avoided the long and variable color spoilage problems that easily causes chip drying time fully.
2. the opaque fineness is good.Because adopt ultramicro grinding to handle, product can be all by 100 mesh sieves, the utmost point is suitable for multiple use, and as dilated food, fast-food nutrition is stuck with paste, thin pancake, multiple sweets, cake, wheaten food, beverage, ice cream etc.Successfully manufacture experimently into puffed snack at present, fast-food nutrition is stuck with paste and thin pancake.
3. in microwave processing process, the present invention has also adopted the change wet process method of original creation, makes microwave irradiation experience humidity height, low two stages.This method is different from general microwave irradiation to be handled, and method is to adopt the microwave irradiation of high humidity environment in early stage, can feed steam or add water receptacle evaporation, avoided the top layer in changing not yet done phenomenon, make the abundant slaking of material inside and outside, the excellent flavor of ripe sweet potato demonstrates fully, and does not have the taste of living potato.Later stage then adopts low-humidity environment to handle, and makes the material dewatering after the processing abundant.According to test determination, the potato silk is through after becoming wet irradiation, and local flavor is fine, and dehydration rate is also high, on average dewaters 28.3%, minimumly is not less than 26.5, and the highest reaches 33.7%.Processing mode is van-type micro-wave oven, power 800W, treating capacity 1kg/ time, 3 minutes processing times (high humidity)+3 minute (low humidity).Weight ratio was calculated before and after dehydration rate adopted and handles.
Accompanying drawing is a process chart of the present invention
Embodiment:
1. bright sweet potato raw material should select the potato piece bigger, and piece shape is more complete regular, and no disease and pest does not have rotten kind.
2. raw material through cleaning and the mill skin after, be cut into the filament shape of uniformity with filament cutter, the thickness and the width of chopping are generally 1-1.5mm, thickness can approach slightly.
3. the filamentary material after cutting is sent into micro-wave oven immediately and is handled, and can adopt continuous discharging of conveyor type or the discharging of van-type gap, and handling frequency is 915 ± 25MHz or 2450 ± 50MHz.Input power and processing time can according to the material handling amount what etc. situation decide, power is generally at 5-20KWA, the time was generally 5-12 minute, with abundant slaking degree of being.The continuous discharging treating capacity of belt 30-100 kilogram/hour, van-type gap discharging treating capacity 2.5-3 kilogram/time.
Adopt low humidity after the first high humility during microwave treatment, high humidity is by importing steam (about 0.05MPa) or placing a water container handling, and the low humidity condition is then finished by installation exhaust apparatus or vacuum air pump.The time of high humidity, low humidity experience accounts for 40% and 60% of total processing time respectively.
1. the material through microwave treatment should enter drying process immediately, can adopt artificial or air dry.Artificial drying is that material is placed on the 20 order net dishes, and layering is put in the drying room (or tunnel, baking oven), and 60-85 ℃ of baking 3-5 hour down, to absolutely dry, (water content generally below 10%, the highest be no more than 12%) has the fragility sense is good.If adopt air dry, material also needed manually to dry by the fire again before pulverizing, and reached above-mentioned level.Artificial drying adopts alternating temperature to handle, and high temperature (70-85 ℃) later stage in early stage is middle low temperature (60-70 a ℃).Initial high-temperature time accounts for the 1/4-1/3 of total time.
5. pulverize
Cool off immediately and carry out ultramicro grinding and handle through the material of super-dry.Before, handle once with multifunctional crusher earlier.
6. pass through the material of ultramicro grinding, be finished product with revolving the sieve processing (more than 100 orders) of shaking automatically immediately.Fail screened material and then repeat crushing screening.
7. finished product adopts 40-60um plastic compound bag airtight package, preserves in low temperature drying place.
Claims (5)
1. the preparation method of a whole-nutrient sweet potato powder: it is characterized in that with bright sweet potato be raw material through cleaning and the mill skin after be cut into the filament of uniformity with filament cutter, filamentary material after cutting is sent into micro-wave oven and is handled, adopt continuous discharging of conveyor type or the discharging of van-type gap, low humidity is handled after adopting first high humility during microwave treatment, material through microwave treatment should enter drying process immediately, can adopt artificial or air dry, material through super-dry cools off immediately, handle once with multifunctional crusher earlier, carrying out ultramicro grinding again handles, the material that the process ultra micro is smashed, be finished product with revolving the sieve processing of shaking automatically immediately, fail screened material and then repeat crushing screening, finished product adopts 40-60um plastic compound bag sealed package, preserves in low temperature drying place
2. preparation method as claimed in claim 1, the thickness that it is characterized in that chopping is 1-1.5mm.
3. preparation method as claimed in claim 1, when it is characterized in that adopting continuous discharging of conveyor type or the discharging of van-type gap, handling frequency is that 915 ± 25MHZ or 2450 ± 50MHZ input power are 5-20KWA, the time is 5-12 minute.
4. preparation method as claimed in claim 1, high humidity is 0.05MPa by importing steam when it is characterized in that microwave treatment, or handling a placement water container, the low humidity condition is then finished by exhaust apparatus or vacuum air pump are installed, the time of high humidity, low humidity experience account for respectively total processing time 40% and 60%.
5. preparation method as claimed in claim 1 is characterized in that people's drying is that material is placed on the 20 order net dishes in the drying process, and layering is put in the drying room, dries by the fire 3-5 hour down at 60-85 ℃, and to absolutely dry, water content is below 12%, and it is good that the fragility sense is arranged; Adopt air dry, material also needed manually to dry by the fire again before pulverizing, and artificial drying adopts alternating temperature to handle, and early stage, high temperature was 70-86 ℃, and the later stage is middle low temperature 60-70 ℃, and initial high-temperature time accounts for the 1/4-1/3 of total time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96120408A CN1061835C (en) | 1996-10-24 | 1996-10-24 | Preparation of whole-nutrient sweet potato powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96120408A CN1061835C (en) | 1996-10-24 | 1996-10-24 | Preparation of whole-nutrient sweet potato powder |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1158703A CN1158703A (en) | 1997-09-10 |
| CN1061835C true CN1061835C (en) | 2001-02-14 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96120408A Expired - Fee Related CN1061835C (en) | 1996-10-24 | 1996-10-24 | Preparation of whole-nutrient sweet potato powder |
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Families Citing this family (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079209C (en) * | 1999-07-15 | 2002-02-20 | 四川省达川地区农业科学研究所 | Production method for pure natural sweet potato original flour |
| CN101416712B (en) * | 2008-12-03 | 2011-07-20 | 仲恺农业工程学院 | Instant sweet potato full-quality micro powder and preparation method and application thereof |
| CN101810286B (en) * | 2009-02-19 | 2012-09-19 | 中国农业科学院农产品加工研究所 | Method for preparing sweet potato whole powder |
| CN101889673B (en) * | 2010-07-30 | 2012-06-06 | 西华大学 | Method for preparing instant purple sweet potato microcapsule full powder |
| CN102228209A (en) * | 2011-06-09 | 2011-11-02 | 邹城市荣耀大地农业科技有限公司 | Production processing method of pachyrhizus rice |
| CN102631000B (en) * | 2012-04-25 | 2013-07-03 | 山东省农业科学院农产品研究所 | Purple sweet potato solid beverage and preparation method thereof |
| CN102630899B (en) * | 2012-05-09 | 2013-05-08 | 四川省农业科学院农产品加工研究所 | Processing method of potato full-nutrition powder |
| CN102698852A (en) * | 2012-06-01 | 2012-10-03 | 吉林农业大学 | Method for preparing sika antler base superfine powder with smashing method |
| CN103169036A (en) * | 2013-04-15 | 2013-06-26 | 福建省农业科学院农业工程技术研究所 | Method for preparing pregelatinized sweet potato powder by utilizing microwave |
| CN104886503A (en) * | 2015-04-30 | 2015-09-09 | 山西薯宴食品有限公司 | A potato coarse cereal Helao noodle special flour using potatoes as a staple food |
| CN104957497A (en) * | 2015-06-19 | 2015-10-07 | 安徽顶大食品有限公司 | Vinegar rice noodles with sour and spicy taste and preparation method of vinegar rice noodles |
| CN104957519A (en) * | 2015-06-19 | 2015-10-07 | 安徽顶大食品有限公司 | Sesame paste flour wrapper and preparation method thereof |
| CN104957471A (en) * | 2015-06-19 | 2015-10-07 | 安徽顶大食品有限公司 | Sour and hot vermicelli and preparation method thereof |
| CN104920564A (en) * | 2015-07-08 | 2015-09-23 | 许昌学院 | Whole-sweet-potato-powder biscuit and making method thereof |
| CN105433364A (en) * | 2015-11-25 | 2016-03-30 | 安徽好咏乐食品有限公司 | Tomato vermicelli and preparation method thereof |
| CN105410883A (en) * | 2015-11-25 | 2016-03-23 | 安徽好咏乐食品有限公司 | Celery vermicelli and preparation method of the celery vermicelli |
| CN105433363A (en) * | 2015-11-25 | 2016-03-30 | 安徽好咏乐食品有限公司 | Purple potato vermicelli and preparation method thereof |
| CN107712740A (en) * | 2017-10-11 | 2018-02-23 | 南阳市固德威机械装备有限公司 | A kind of granule full powder production method |
| CN108850823A (en) * | 2018-06-22 | 2018-11-23 | 贵州黔百农业科技有限公司 | A kind of high-quality Moringa noodles and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2119100U (en) * | 1992-01-17 | 1992-10-21 | 蒋祖民 | Machine for making potato powder |
| JPH07111878A (en) * | 1993-10-19 | 1995-05-02 | Nouji Kumiai Houjin Nishi Nippon Shinnousan | Production of powder from roots and foliage of white sweet potatoes |
| CN1111101A (en) * | 1994-05-04 | 1995-11-08 | 周有维 | Method for producing superfine powder of Chinese yam |
-
1996
- 1996-10-24 CN CN96120408A patent/CN1061835C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2119100U (en) * | 1992-01-17 | 1992-10-21 | 蒋祖民 | Machine for making potato powder |
| JPH07111878A (en) * | 1993-10-19 | 1995-05-02 | Nouji Kumiai Houjin Nishi Nippon Shinnousan | Production of powder from roots and foliage of white sweet potatoes |
| CN1111101A (en) * | 1994-05-04 | 1995-11-08 | 周有维 | Method for producing superfine powder of Chinese yam |
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| Publication number | Publication date |
|---|---|
| CN1158703A (en) | 1997-09-10 |
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