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 for30-45 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 areas. 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 b...

Examples

Embodiment 1

[0032] 1. Selection of raw materials: Sweet potatoes are required to be harvested before the frost period. Choose fresh potatoes with smooth and tender skin, no wormholes, no disease spots, no tatters, no peculiar smell, and 100-500 grams in size as raw materials;

[0033]2. Storage and saccharification treatment: put fresh potato pieces into ventilated plastic baskets, stack them on top of each other in a cool and ventilated place indoors, store at a room temperature of 12°C, and store for saccharification for 15 days.

[0034] 3. Cleaning: Wash the soil on the surface of fresh potatoes with clean water, and a fruit and vegetable cleaning machine can be used.

[0035] 4. Peeling: manual or mechanical peeling.

[0036] 5. Cut into strips: Cut the cleaned sweet potatoes into long strips of about 2.5cm×2.5cm×5cm by hand or mechanically.

[0037] 6. Blanching: Blanch in hot water at 80°C for about 30 seconds to inhibit the enzyme activity of sweet potatoes, and drain after blanc...

Embodiment 2

[0049] Process flow see attached figure 1 , see embodiment 1 for the detailed process. Fresh potatoes→storage at 15°C and saccharification for 10 days→cleaning→peeling→cutting into strips→blanching in hot water at 85°C for 20s→draining→adding honey with 1% of the dry mass of sweet potatoes→steaming for 30 minutes at a time→microwave vacuum drying at 60°C once ( Simultaneously sterilized) to a moisture content of 35% → add camellia oil of about 0.3% of the dry mass of sweet potatoes → steam for a second time for 30 minutes → secondary microwave vacuum drying at 50°C (simultaneously sterilized) to a moisture content of 18% → store in a cold storage at 4°C Moisturize for 5 days until the moisture content is 24% → Microwave sterilization at 30°C for 3 minutes → Vacuum small packaging.

[0050] The resulting dried sweet potato product is brownish-red, shiny, has the proper potato flavor of this variety, and has a pleasant sweetness. After inspection, the total number of bacteria i...

Embodiment 3

[0052] Process flow see attached figure 1 , see embodiment 1 for the detailed process. Fresh potatoes→storage at 15°C for saccharification for 10 days→cleaning→peeling→cutting into strips→blanching in hot water at 80°C for 30s→draining→adding honey with 3% of the dry mass of sweet potatoes→steaming for 45 minutes at a time→microwave vacuum drying at 70°C once ( Simultaneously sterilized) to a moisture content of 35% → add camellia oil of about 0.2% of the dry mass of sweet potatoes → steam for a second time for 15 minutes → second microwave vacuum drying at 60°C (simultaneously sterilized) to a moisture content of 15% → store in a cold storage at 4°C Rehydrate for 3 days to moisture content of 20% → microwave sterilization at 30°C for 6 minutes → vacuum small packaging.

[0053] The resulting dried sweet potato product is brownish red, shiny, has the proper sweet potato flavor of this variety, and has a pleasant sweetness. After inspection, the total number of bacteria in the...

(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 areas. 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 b...

Examples

Embodiment 1

[0032] 1. Selection of raw materials: Sweet potatoes are required to be harvested before the frost period. Choose fresh potatoes with smooth and tender skin, no wormholes, no disease spots, no tatters, no peculiar smell, and 100-500 grams in size as raw materials;

[0033]2. Storage and saccharification treatment: put fresh potato pieces into ventilated plastic baskets, stack them on top of each other in a cool and ventilated place indoors, store at a room temperature of 12°C, and store for saccharification for 15 days.

[0034] 3. Cleaning: Wash the soil on the surface of fresh potatoes with clean water, and a fruit and vegetable cleaning machine can be used.

[0035] 4. Peeling: manual or mechanical peeling.

[0036] 5. Cut into strips: Cut the cleaned sweet potatoes into long strips of about 2.5cm×2.5cm×5cm by hand or mechanically.

[0037] 6. Blanching: Blanch in hot water at 80°C for about 30 seconds to inhibit the enzyme activity of sweet potatoes, and drain after blanc...

Embodiment 2

[0049] Process flow see attached figure 1 , see embodiment 1 for the detailed process. Fresh potatoes→storage at 15°C and saccharification for 10 days→cleaning→peeling→cutting into strips→blanching in hot water at 85°C for 20s→draining→adding honey with 1% of the dry mass of sweet potatoes→steaming for 30 minutes at a time→microwave vacuum drying at 60°C once ( Simultaneously sterilized) to a moisture content of 35% → add camellia oil of about 0.3% of the dry mass of sweet potatoes → steam for a second time for 30 minutes → secondary microwave vacuum drying at 50°C (simultaneously sterilized) to a moisture content of 18% → store in a cold storage at 4°C Moisturize for 5 days until the moisture content is 24% → Microwave sterilization at 30°C for 3 minutes → Vacuum small packaging.

[0050] The resulting dried sweet potato product is brownish-red, shiny, has the proper potato flavor of this variety, and has a pleasant sweetness. After inspection, the total number of bacteria i...

Embodiment 3

[0052] Process flow see attached figure 1 , see embodiment 1 for the detailed process. Fresh potatoes→storage at 15°C for saccharification for 10 days→cleaning→peeling→cutting into strips→blanching in hot water at 80°C for 30s→draining→adding honey with 3% of the dry mass of sweet potatoes→steaming for 45 minutes at a time→microwave vacuum drying at 70°C once ( Simultaneously sterilized) to a moisture content of 35% → add camellia oil of about 0.2% of the dry mass of sweet potatoes → steam for a second time for 15 minutes → second microwave vacuum drying at 60°C (simultaneously sterilized) to a moisture content of 15% → store in a cold storage at 4°C Rehydrate for 3 days to moisture content of 20% → microwave sterilization at 30°C for 6 minutes → vacuum small packaging.

[0053] The resulting dried sweet potato product is brownish red, shiny, has the proper sweet potato flavor of this variety, and has a pleasant sweetness. After inspection, the total number of bacteria in the...

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