Method for processing instant dried sweet potato

Abstract

The invention provides a method for processing an instant dried sweet potato, which comprises the following steps of: carrying out storage and saccharification pretreatment on a fresh sweet potato; cleaning the sweet potato, removing the peel of the fresh sweet potato and cutting the sweet potato into strips; blanching for 15-30 seconds; leaching; adding 1-3 percent by mass of honey; steaming for 30-45 minutes in steam; drying to the water content of 32-36 percent at 60-70 DEG C in microwave vacuum; adding 0.2-0.4 percent by mass of mountain naphthalene oil; steaming for 15-30 minutes in steam; drying to the water content of 14-18 percent at 50-60 DEG C in microwave vacuum; storing and dampening to the water content of 20-24 percent at 4-8 DEG C in a refrigeration house; and carrying out microwave sterilization at 30-40 DEG C for 3-6 minutes; and packaging in vacuum. By adopting the processing method of the invention, the produced instant dried sweet potato has flexible texture and certain toughness and can be chewed by all people regardless of age and sex; the product has uniform color, presents red gloss and has the potato flavor deserved by the variety, palatable sweetness, no any food additive, short vacuum microwave drying time and less loss of nutrition components; the product has the normal temperature quality guarantee period for 9 months and the refrigeration quality guarantee period for 12 months; the quality standard of the product meets the following condition: the total bacterial amount is not more than 1,000 CFU / g, the mould is not more than 50 CFU / G, the escherichia coli is not more than 30 MPN / 100g, and pathogenic bacteria are not detected; in addition, the energy consumed for producing the instant dried sweet potato is reduced by more than 30 percent compared with the energy consumed for producing the instant dried sweet potato by hot air drying.

Description

(1) Technical field [0001] The invention relates to a processing method of instant dried sweet potatoes. (2) Background technology [0002] Sweet potato, also known as sweet potato, sweet potato, sweet potato, etc., is an annual root crop of Convolvulaceae, native to South America, and has a planting history of more than 400 years in my country. The planting area of ​​sweet potatoes in my country accounts for about 70% of the world, reaching about 140 million mu, second only to rice, wheat and corn, and the planting areas are almost all over the country except the alpine regions. The annual output is more than 100 million tons, accounting for 80% of the world's total output. [0003] Generally, sweet potato tubers contain 60% to 80% of water, 10% to 30% of starch, about 5% of sugar and a small amount of protein, oil, cellulose, hemicellulose, pectin, ash, etc. vitamins (C, B 1 , B 2 ), its starch is also easily absorbed by the body. [0004] Traditional Chinese medicine...

AI Technical Summary

Problems solved by technology

Shen Weichao and Huang Baoli from Ningbo, "Method for Processing Sweet Potato into Convenience Food" CN 200710067194.7, used extrusion molding, the tissue was damaged, the product may have poor toughness, and the product has not been sterilized

[0012] However, some of the dried sweet potatoes on the market have too much added sugar, some have a hard texture, and some have added pigments and preservatives, which greatly affect the consumption of consumers.

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