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Non-nutrition loss non-fried sweet potato chip processing method

A technology of nutrient loss and processing method, which is applied in application, food preparation, food science, etc., can solve the problems of water pollution of blanching liquid and serious loss of nutrients, so as to avoid the production of carcinogen acrylamide, reduce oil content, Overcome the effect of excessive color-protecting agent content and nutrient loss

Inactive Publication Date: 2011-05-04
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] (2) Use boiling water to blanch to protect the color during processing, resulting in serious loss of nutrients and blanching liquid is easy to cause water pollution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The production steps of sweet potato fries without oil injection are as follows: ①Select 10 kg of yellow-skinned red-skinned sweet potatoes with a diameter greater than 60 mm and uniform thickness and uniform thickness without moth-eaten and frostbite; ②Rinse the soil on the surface of the sweet potatoes with tap water; ③After cleaning, Put it into the peeling machine to peel off the outer skin, then dig out the bud eyes and mildewed parts and smooth the shape that does not meet the cutting requirements; ④Then put the prepared clean and regular sweet potatoes that meet the cutting standards into the cutting strips machine, cut into French fries with a cross-sectional area of ​​about 81 square millimeters and a length of about 45 millimeters; s. The blanching time is 8 minutes; ⑥Baking is carried out in a gas jet impingement oven, the baking temperature is 150°C, the wind speed is 15m / s, and the time is 10 minutes; ⑦Put the baked and matured French fries in Dehydrate and...

Embodiment 2

[0021] The production steps of oil-sprayed sweet potato fries are as follows: ①Select 20 kg of yellow-skinned red-skinned sweet potatoes with a diameter greater than 60 mm and uniform thickness and uniform thickness without moth-eaten and frostbite; ②Rinse the soil on the surface of the sweet potatoes with tap water; Enter the peeling machine to peel off the outer skin, then dig out the bud eyes and mildewed parts and flatten the shape that does not meet the cutting requirements; ④Then put the prepared clean and regular sweet potatoes that meet the cutting standards into the cutting machine , cut into French fries with a cross-sectional area of ​​about 100 square millimeters and a length of about 60 millimeters; ⑤ Using high-temperature, high-speed superheated steam for anhydrous enzyme-inactivating treatment, the blanching temperature is 160 ° C, and the wind speed is 25 m / s , The blanching time is 4 minutes; ⑥ Spray matured palm oil on the surface of French fries that have ju...

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Abstract

The invention discloses a method for processing non-fried sweet potato chips without nutrition loss, belonging to the food processing technical field and aiming to provide a green healthy novel chip product which has no nutrition loss and does not contain acrylamide and color-protecting agents. The method for processing the sweet potato chips comprises the following steps of: refined selection ofred fleshed sweet potatoes; cleaning; peeling and finishing; slicing to chips, jet impact steam blanching; oil injection; roasting and slaking; drying and cooling package. The sweet potato chips produced by the method have the advantages that: firstly, the jet impact steam blanching enzyme killing and color-protecting technology is adopted and the problems of excessive content of the color-protecting agents, nutrition loss and so on caused by adoption of the color-protecting agents and hot water blanching color protection during the procedure for processing the prior sweet potato chips are solved; secondly, the method adopts the non-fried production technology to avoid generation of carcinogen-acrylamide during the process of producing the prior fried chips; and thirdly, the method adoptsthe oil injection processing technology to make the product not only have the color and the flavor of the fried chips but also greatly reduce the oil content compared with the prior fried chips, and not only guarantees the mouthfeel and the quality of the chips but also reduces the production cost.

Description

technical field [0001] The invention discloses a method for processing non-fried sweet potato fries without nutrient loss, belonging to the technical field of food processing Background technique [0002] Sweet potato, also known as sweet potato, sweet potato, sweet potato, sweet potato, etc., is an annual plant of the genus Sweet Potato in the family Convolvulaceae. The nutritional value of sweet potato is very rich. According to research analysis, every 100g sweet potato contains about 1.8g protein, 0.2g fat, 29.5g sugar, 18mg calcium, 20mg phosphorus, 0.2mg iron, 503mg potassium, 30mg vitamin C, 0.5mg niacin Nutrients (Shaohong. On the nutritional value and medicinal value of sweet potato [J]. Food Industry Science and Technology, 2002, (5): 74.). "Compendium of Materia Medica" records that "sweet potatoes are steamed, cut, sun-dried, and harvested as food, so that people live longer and less sick", and point out that sweet potatoes have the effect of "tonifying deficien...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/217A23L1/29A23L19/18A23L33/00
Inventor 高振江肖红伟刘斌杨文侠
Owner CHINA AGRI UNIV
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