CN107212331A - A kind of new processing method of dried sweet potato - Google Patents

A kind of new processing method of dried sweet potato Download PDF

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Publication number
CN107212331A
CN107212331A CN201710356567.6A CN201710356567A CN107212331A CN 107212331 A CN107212331 A CN 107212331A CN 201710356567 A CN201710356567 A CN 201710356567A CN 107212331 A CN107212331 A CN 107212331A
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China
Prior art keywords
sweet potato
glucide
boiling
dried
baking
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CN201710356567.6A
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Chinese (zh)
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伍峰
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Individual
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Individual
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105—Sweet potatoes

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The present invention discloses 10 steps such as a kind of new processing method of dried sweet potato, including cleaning is air-dried, peeled, stripping and slicing shaping, dust removal, boiling, baking, compacting, backwash, Exposure to Sunlight, packaging.Wherein, (5) step puts sweet potato block into closed digester boiling, and first big fire boiling makes pot inner pressure to 0.02~0.03Mpa, temperature T=100~120 DEG C, baking time t=180~210min, rear small fire boiling makes pot inner pressure to 0.01Mpa, baking time t=120~180min；(6) step, which inserts sweet potato block in steam drying room, dries, and temperature T=60~65 DEG C, baking time t=360~420min makes moisture percentage be down to about 50~60%；The glucide that (8) step will be produced in boiling, baking process, is sprayed at and is pressed into above the sweet potato block of bulk, more than the backwash 180min in vapor baking room, temperature T=45~50 DEG C.

Description

A kind of new processing method of dried sweet potato
Technical field
The invention belongs to food processing field, and in particular to a kind of new processing method of dried sweet potato.
Background technology
The method of traditional fabrication dried sweet potato, is toasted, production process is cumbersome, production efficiency using firewood or charcoal fire mostly Low, product color is uneven, or even some burned blackening, and there are cigarette fat and cigarette ash powder in top layer, unhygienic, unsightly.Meanwhile, roasted Temperature, sugariness and moisture percentage control difficulty are big in journey, cause dried sweet potato cigarette fat taste dense, hardness is strong, poor taste, not blue or green by consumer Look at.
The content of the invention
Goal of the invention：Develop a kind of new processing method of dried sweet potato, in dried sweet potato baking process can effective dust, Anti-oxidation, color protection, and shape, moisture percentage, the sugariness of product are controlled, improve the quality and mouthfeel of sweet potato dryed product.
Technical scheme：The purpose of the present invention is realized by following technical proposals：
A kind of new processing method of dried sweet potato, including cleaning air-dry, peel, stripping and slicing shaping, dust removal, boiling, baking, pressure 10 steps such as system, backwash, Exposure to Sunlight, packaging, are comprised the following steps that：
1st, clean and air-dry：Sweet potato top layer soil is cleaned up；It is placed in natural air drying in rain shade, micro- of sweet potato top layer skin Wrinkle, hand touches top layer skin Microsoft；
2nd, peel：Sweet potato epidermis is eliminated, hide fiber, sick point, stain and bitter silk is removed；
3rd, stripping and slicing shaping：Sweet potato is cut into small pieces, shaping makes it similar to single small sweet potato shape, long L=5~10cm, Diameter d=2~3cm；
4th, dust removal：Sweet potato block after stripping and slicing shaping is cleaned with clear water again, one side removal is air-dried, peeled, stripping and slicing The dust produced in journey, on the other hand prevents the aldehydes matter brown stain in sweet potato, plays a part of anti-oxidation, color protection；
5th, boiling：Sweet potato block after stripping and slicing shaping is pulled out, closed digester boiling is put into time, first big fire boiling makes pot Interior pressure to 0.02~0.03Mpa, temperature T=100~120 DEG C, baking time t=180~210min, rear small fire boiling makes pot Interior pressure cooks sweet potato to 0.01Mpa, baking time t=120~180min, and starch is converted under catalyzed by amylase effect Into glucide, during the glucide that produces recycled by equipment；
6th, toast：Sweet potato block after boiling is inserted in steam drying room and dried, temperature T=60~65 DEG C, baking time t =360~420min, until case-hardening, makes moisture percentage fall to approximately 50~60%, starch is further made in catalyzed by amylase Change into glucide under, during the glucide that produces recycled by equipment；
7th, suppress：Sweet potato block after drying is pressed into bulk, thickness control makes the block-shaped rule of sweet potato in 0.6~0.8cm Whole, size is suitable；
8th, backwash：The glucide that will be produced, reclaim in boiling, baking process, is sprayed at and described is pressed into the red of bulk Above potato wedge, more than the backwash 180min in vapor baking room, temperature T=45~50 DEG C make starch again in catalyzed by amylase Glucide is changed under effect, makes sweet potato block more sweet tea；During the glucide that produces recycled by equipment；
9th, Exposure to Sunlight：At normal temperatures, the sweet potato block after backwash is shone into 480~720min under sunshine, under field conditions (factors), made Starch is acted on down by catalyzed by amylase and is partially converted into glucide, makes the control of finished product sweet potato block moisture percentage 30~35%, Obtain dried sweet potato finished product；
10th, pack：Dried sweet potato finished product is vacuum-packed, is placed in freezing in freezer, in order to preserve.
The advantages of the present invention：The present invention in dried sweet potato baking process can dust-proof, anti-oxidation, color protection, And shape, moisture percentage, the sugariness of product can be effectively controlled, the quality and mouthfeel of sweet potato dryed product can be significantly improved.
Embodiment
In order that the object, technical solutions and advantages of the present invention are clearer, with reference to specific embodiment to the present invention It is described in detail.
A kind of new processing method of dried sweet potato, including cleaning air-dry, peel, stripping and slicing shaping, dust removal, boiling, baking, pressure 10 steps such as system, backwash, Exposure to Sunlight, packaging, are comprised the following steps that：
1st, clean and air-dry：Sweet potato top layer soil is cleaned up；It is placed in natural air drying in rain shade, micro- of sweet potato top layer skin Wrinkle, hand touches top layer skin Microsoft；
2nd, peel：Sweet potato epidermis is eliminated, hide fiber, sick point, stain and bitter silk is removed；
3rd, stripping and slicing shaping：Sweet potato is cut into small pieces, shaping makes it similar to single small sweet potato shape, long L=5~10cm, Diameter d=2~3cm；
4th, dust removal：Sweet potato block after stripping and slicing shaping is cleaned with clear water again, one side removal is air-dried, peeled, stripping and slicing The dust produced in journey, on the other hand prevents the aldehydes matter brown stain in sweet potato, plays a part of anti-oxidation, color protection；
5th, boiling：Sweet potato block after stripping and slicing shaping is pulled out, closed digester boiling is put into time, first big fire boiling makes pot Interior pressure to 0.02~0.03Mpa, temperature T=100~120 DEG C, baking time t=180~210min, rear small fire boiling makes pot Interior pressure cooks sweet potato, starch is converted under catalyzed by amylase effect to 0.01Mpa, baking time t=120~180min Into glucide, during the glucide that produces recycled by equipment；
6th, toast：Sweet potato block after boiling is inserted in steam drying room and dried, temperature T=60~65 DEG C, baking time t =360~420min, until case-hardening, makes moisture percentage fall to approximately 50~60%, starch is further made in catalyzed by amylase Change into glucide under, during the glucide that produces recycled by equipment；
7th, suppress：Sweet potato block after drying is pressed into bulk, thickness control makes the block-shaped rule of sweet potato in 0.6~0.8cm Whole, size is suitable；
8th, backwash：The glucide that will be produced, reclaim in boiling, baking process, is sprayed at and described is pressed into the red of bulk Above potato wedge, more than the backwash 180min in vapor baking room, temperature T=45~50 DEG C make starch again in catalyzed by amylase Glucide is changed under effect, makes sweet potato block more sweet tea；During the glucide that produces recycled by equipment；
9th, Exposure to Sunlight：At normal temperatures, the sweet potato block after backwash is shone into 480~720min under sunshine, under field conditions (factors), made Starch changes into glucide by catalyzed by amylase effect partial, makes the control of finished product sweet potato block moisture percentage 30~35%, obtains To dried sweet potato finished product；
10th, pack：Dried sweet potato finished product is vacuum-packed, is placed in freezing in freezer, in order to preserve.
Fresh sweet potato nutrient content of material, with using this method by after boiling, baking, backwash and Exposure to Sunlight each step Sweet potato nutrient content of material contrast, following subordinate list is seen respectively：
The fresh sweet potato nutrient content of material (100g) of table 1
Title Unit (mg) Title Unit (mg) Title Unit (mg)
Protein 3917.318 Carrotene 0.098 Calcium 23.655
Fat 544.945 Riboflavin 0.046 Magnesium 11.841
Starch 24409.773 Retinol equivalent 0.0683 Iron 0.406
Carbohydrate 2966.725 Sulphur peace element 0.044 Manganese 0.109
Dietary fiber 2081.225 Nicotinic acid 0.649 Zinc 0.163
Vitamin A 0.125 Cholesterol 173.354 Copper 0.144
Vitamin C 25.106 Potassium 142.729 Phosphorus 36.175
Vitamin E 0.277 Sodium 25.481 Selenium (μ g) 0.492
The boiling sweet potato nutrient content of material (100g) of table 2
Title Unit (mg) Title Unit (mg) Title Unit (mg)
Protein 3716.244 Carrotene 0.104 Calcium 24.071
Fat 545.681 Riboflavin 0.051 Magnesium 12.275
Starch 21838.416 Retinol equivalent 0.070 Iron 0.3876
Carbohydrate 3590.157 Sulphur peace element 0.041 Manganese 0.094
Dietary fiber 2079.328 Nicotinic acid 0.655 Zinc 0.148
Vitamin A 0.099 Cholesterol 166.919 Copper 0.146
Vitamin C 25.177 Potassium 143.706 Phosphorus 34.804
Vitamin E 0.263 Sodium 24.865 Selenium (μ g) 0.469
The baking sweet potato nutrient content of material of table 3 (100g)
Title Unit (mg) Title Unit (mg) Title Unit (mg)
Protein 3600.715 Carrotene 0.101 Calcium 23.833
Fat 509.315 Riboflavin 0.047 Magnesium 11.902
Starch 18767.418 Retinol equivalent 0.063 Iron 0.401
Carbohydrate 3823.533 Sulphur peace element 0.041 Manganese 0.099
Dietary fiber 2104.817 Nicotinic acid 0.649 Zinc 0.157
Vitamin A 0.103 Cholesterol 169.724 Copper 0.138
Vitamin C 25.046 Potassium 142.451 Phosphorus 35.711
Vitamin E 0.267 Sodium 25.227 Selenium (μ g) 0.453
The backwash sweet potato nutrient content of material (100g) of table 4
Title Unit (mg) Title Unit (mg) Title Unit (mg)
Protein 3544.915 Carrotene 0.099 Calcium 23.700
Fat 500.716 Riboflavin 0.044 Magnesium 11.559
Starch 13319.528 Retinol equivalent 0.059 Iron 0.3991
Carbohydrate 4115.066 Sulphur peace element 0.042 Manganese 0.102
Dietary fiber 2099.518 Nicotinic acid 0.634 Zinc 0.162
Vitamin A 0.098 Cholesterol 171.925 Copper 0.140
Vitamin C 25.101 Potassium 143.008 Phosphorus 36.022
Vitamin E 0.270 Sodium 24.937 Selenium (μ g) 0.477
The Exposure to Sunlight sweet potato nutrient content of material (100g) of table 5
Title Unit (mg) Title Unit (mg) Title Unit (mg)
Protein 3543.054 Carrotene 0.094 Calcium 22.836
Fat 483.725 Riboflavin 0.041 Magnesium 11.575
Starch 13061.219 Retinol equivalent 0.062 Iron 0.402
Carbohydrate 4127.416 Sulphur peace element 0.040 Manganese 0.105
Dietary fiber 2082.924 Nicotinic acid 0.646 Zinc 0.160
Vitamin A 0.104 Cholesterol 172.533 Copper 0.141
Vitamin C 25.738 Potassium 142.217 Phosphorus 36.837
Vitamin E 0.269 Sodium 25.399 Selenium (μ g) 0.489
As can be seen that content of starch is gradually reduced in sweet potato, and carbohydrate is stepped up, and dried sweet potato increasingly sweet tea, mouthfeel is got over Come better.
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all the present invention spirit and Any modifications, equivalent substitutions and improvements made within principle etc., are all contained within protection scope of the present invention.

Claims (1)

1. a kind of new processing method of dried sweet potato, it is characterised in that air-dry, peel including cleaning, stripping and slicing shaping, dust removal, steaming Boil, toast, suppressing, backwash, Exposure to Sunlight, 10 steps such as packaging, comprise the following steps that：
(1) clean and air-dry：Sweet potato top layer soil is cleaned up；It is placed in natural air drying in rain shade, sweet potato top layer skin micro-creping Line, hand touches top layer skin Microsoft；
(2) peel：Sweet potato epidermis is eliminated, hide fiber, sick point, stain and bitter silk is removed；
(3) stripping and slicing shaping：Sweet potato is cut into small pieces, shaping makes it similar to single small sweet potato shape, long L=5~10cm, directly Footpath d=2~3cm；
(4) dust removal：Sweet potato block after stripping and slicing shaping is cleaned with clear water again, is on the one hand removed and is air-dried, peels, in dicing process The dust of generation, on the other hand prevents the aldehydes matter brown stain in sweet potato, plays a part of anti-oxidation, color protection；
(5) boiling：Sweet potato block after stripping and slicing shaping is pulled out, closed digester boiling is put into time, first big fire boiling makes in pot Pressure to 0.02~0.03Mpa, temperature T=100~120 DEG C, baking time t=180~210min, rear small fire boiling makes in pot Pressure cooks sweet potato, starch is changed under catalyzed by amylase effect to 0.01Mpa, baking time t=120~180min Glucide, during the glucide that produces recycled by equipment；
(6) toast：Sweet potato block after boiling is inserted in steam drying room and dried, temperature T=60~65 DEG C, baking time t= 360~420min, until case-hardening, makes moisture percentage fall to approximately 50~60%, starch is further acted in catalyzed by amylase Under change into glucide, during the glucide that produces recycled by equipment；
(7) suppress：Sweet potato block after drying is pressed into bulk, thickness control in 0.6~0.8cm, make sweet potato it is block-shaped it is regular, Size is suitable；
(8) backwash：The glucide that will be produced, reclaim in boiling, baking process, is sprayed at the sweet potato block for being pressed into bulk Above, more than the backwash 180min in vapor baking room, temperature T=45~50 DEG C make starch be acted on again in catalyzed by amylase Under change into glucide, make sweet potato block more sweet tea；During the glucide that produces recycled by equipment；
(9) Exposure to Sunlight：At normal temperatures, the sweet potato block after backwash is shone into 480~720min under sunshine, under field conditions (factors), makes shallow lake Powder changes into glucide by catalyzed by amylase effect partial, makes the control of finished product sweet potato block moisture percentage 30~35%, obtains Dried sweet potato finished product；
(10) pack：Dried sweet potato finished product is vacuum-packed, is placed in freezing in freezer, in order to preserve.
CN201710356567.6A 2017-05-19 2017-05-19 A kind of new processing method of dried sweet potato Pending CN107212331A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110800856A (en) * 2019-12-18 2020-02-18 广西柳州市秋野家生态农业综合发展有限公司 Frosted preserved sweet potato and preparation method thereof
CN111972643A (en) * 2020-08-31 2020-11-24 青岛玖益丰登生态农业有限公司 Dried sweet potato processing technology

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20110177199A1 (en) * 2010-01-19 2011-07-21 Beech-Nut Nutrition Corporation Method For Making A Sweet Potato Purée
CN102894326A (en) * 2012-10-24 2013-01-30 广西防城港市那良思源工贸有限公司 Manufacturing method of cassia scrapped whole
CN103082239A (en) * 2013-03-11 2013-05-08 湖南省永吉农业开发有限公司 Method for processing dried sweet potatoes

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20110177199A1 (en) * 2010-01-19 2011-07-21 Beech-Nut Nutrition Corporation Method For Making A Sweet Potato Purée
CN102894326A (en) * 2012-10-24 2013-01-30 广西防城港市那良思源工贸有限公司 Manufacturing method of cassia scrapped whole
CN103082239A (en) * 2013-03-11 2013-05-08 湖南省永吉农业开发有限公司 Method for processing dried sweet potatoes

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110800856A (en) * 2019-12-18 2020-02-18 广西柳州市秋野家生态农业综合发展有限公司 Frosted preserved sweet potato and preparation method thereof
CN111972643A (en) * 2020-08-31 2020-11-24 青岛玖益丰登生态农业有限公司 Dried sweet potato processing technology

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Application publication date: 20170929

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