Method for producing puffing sweet potato slice and products produced thereby

A technology for puffing sweet potato and sweet potato chips, which is applied in the directions of food preparation, application, food science, etc., can solve the problems of insufficient puffing and crispness of sweet potato chips, easy scorch spots and high energy consumption in the final product, and achieve nutritional and Good color retention, improved production efficiency, reduced process effects

Active Publication Date: 2009-05-13
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] This technology organically combines microwave vacuum puffing and pressure difference puffing technology to process sweet potato crisps. It not only overcomes the defects that the puffing degree and crispness of sweet potato chips obtained by air puffing technology are not good enough, but also overcomes vacuum microwave When the puffing technology is used alone, the energy consumption is high, and the final product is prone to the disadvantage of focal spots

Method used

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  • Method for producing puffing sweet potato slice and products produced thereby
  • Method for producing puffing sweet potato slice and products produced thereby
  • Method for producing puffing sweet potato slice and products produced thereby

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1. Preparation of puffed sweet potato chips

[0023] Get fresh sweet potato (kind is Xushu 18) as raw material, measure each index according to the following method:

[0024] Moisture measurement method: Turn on the blower in the oven, put the chopped sweet potato grains into a large petri dish, put the petri dish into the oven, dry it for 48 hours at 55°C-60°C, and turn it over every two hours. Weigh after 48 hours. After the moisture drops below 10%, change to 105°C and dry continuously for 1 hour, then open the oven door slightly, wait for the temperature to drop slowly, cool for 10-15 minutes, and then enter the dryer to stabilize for 30 Minutes, weighed, and repeated drying at 105°C until the weight of the two weighings was constant. Moisture (%) = sample mass after drying / total sample mass.

[0025] Determination method of total protein: According to GB T5009.5-2003, it is determined by Kjeldahl method.

[0026] Fat determination method: According to GBT5009.6-...

Embodiment 2

[0057] 1. Preparation of puffed sweet potato chips

[0058] Get fresh sweet potato (kind is Sushu No. 11) as raw material, measure its moisture content, reducing total sugar, protein content, crude fiber content, fat content and other indexes according to the method described in embodiment 1 step one, the results are shown in Table 3 Shown:

[0059] Table 4 Index determination of fresh sweet potato

[0060]

[0061] Production steps of puffed sweet potato slices: raw material cleaning, peeling, slicing, color protection, blanching, freezing, pre-drying, homogenizing, vacuum microwave pre-puffing, differential pressure puffing and drying, cooling, packaging; the specific methods are as follows:

[0062] 1. Cleaning of raw materials: Rinse with clean water to remove soil impurities on the surface.

[0063] 2. Peeling and cutting: Use a peeling machine to remove the skin of the sweet potato, and cut the sweet potato into 8mm thick potato chips.

[0064] 3. Color protection:...

Embodiment 3

[0086] One, the preparation of puffed sweet potato

[0087] Get fresh sweet potato (kind is Su Shu No. 11) as raw material, measure its moisture content, reducing total sugar, protein content, crude fiber content, fat content and other indexes according to the method described in embodiment 1 step one, the results are shown in Table 7 Shown:

[0088] Table 7 Index determination of fresh sweet potato

[0089]

[0090] Production steps of puffed sweet potato slices: raw material cleaning, peeling, slicing, color protection, blanching, freezing, pre-drying, homogenizing, vacuum microwave pre-puffing, differential pressure puffing and drying, cooling, packaging; the specific methods are as follows:

[0091] 1. Cleaning of raw materials: Rinse with clean water to remove soil impurities on the surface.

[0092] 2. Peeling and cutting: Use a peeler to remove the skin of the sweet potato, and cut the sweet potato into 3mm thick potato chips.

[0093] 3. Color protection: the swe...

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Abstract

The invention relates to a method for puffing sweet potato chips and a product thereof, belonging to the field of deep processing of agricultural products. The method comprises vacuum pre-puffing sweet potato chips under vacuum level of 0.025-0.065 Mpa and microwave power of 40-80 W/g for 80-200 s; and placing the pre-puffed sweet potato chips into a puffing tank, standing at 90-100 DEG C for 5-10 min with pressure difference between a pressure tank and a vacuum tank 80-110 KPa, instantaneously reducing pressure to vacuum state, decreasing temperature to 65-95 DEG C, drying for 70-120 min, and cooling at 10-20 DEG for 30-60. The inventive method overcomes the shortcoming that the sweet potato chips are difficult to be puffed by single pressure difference puffing technique. The obtained product is very crisp, and has good rehydration property.

Description

1. Technical field [0001] The invention relates to a method for preparing puffed sweet potato slices and a product thereof, belonging to the field of deep processing of agricultural products. 2. Background technology [0002] Sweet potatoes are rich in nutrients, with an average of 67.1g of water, 1.8g of protein, 0.2g of fat, 29.5g of carbohydrates, 18mg of calcium, 20mg of phosphorus, 0.4mg of iron, 1.1mg of carotene, 10.1mg of vitamin B, and 0.5mg of nicotinic acid per 100g of sweet potatoes , vitamin C30mg, also contains tryptophan, alanine and other amino acids. The vitamin C in sweet potatoes is 10-30 times that of apples, grapes, and pears, and enjoys the reputation of "nutrition and health food". According to "Compendium of Materia Medica", sweet potatoes are "sweet, flat, and non-toxic. Tonify deficiency and exhaustion, benefit energy, strengthen spleen and stomach, strengthen kidney yin, and have the same functions as yam." Annotation "People in the sea live longe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/217A23L19/18
Inventor 刘春泉江宁李大婧宋江峰
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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