Dried selenium-enriched purple sweet potato processing technology

Abstract

The invention discloses a dried selenium-enriched purple sweet potato processing technology. The dried selenium-enriched purple sweet potato processing technology comprises the following steps of cleaning up, draining, cutting, drying purple sweet potato slices in the sun until semi-dried purple sweet potato slices having moisture content of 45 to 60% are obtained, drying by an air dryer, carrying out sterilization by an air dryer drying-sterilization combined technology, and carrying out vacuum packaging. Through the combination of air-drying and air-dryer drying, the dried selenium-enriched purple sweet potato processing technology does not destroy nutritional values of purple sweet potatoes and retains an original taste of purple sweet potatoes. Dried selenium-enriched purple sweet potato obtained by the dried selenium-enriched purple sweet potato processing technology has a beautiful color and a crispy taste and is rich in nutrients.

Description

technical field [0001] The invention relates to a process method for processing dried selenium-enriched purple sweet potatoes, which belongs to the field of food processing. Background technique [0002] Purple potato is also called black potato, and the potato flesh is purple to dark purple. In addition to the nutrients of ordinary sweet potatoes, it is also rich in selenium and anthocyanins. Purple sweet potato is rich in nutrition and has special health functions. It contains about 20% protein, including 18 kinds of amino acids, which are easily digested and absorbed by the human body, including 8 kinds of vitamins such as vitamin C, B, and A, and more than 10 kinds of vitamins such as phosphorus and iron. Mineral elements, the anthocyanins rich in it have significant antioxidant properties and anti-aging functions; French scientist Dr. Masquelle discovered that anthocyanins are natural and powerful free radical scavengers. Anthocyanins have preventive and therapeutic e...

AI Technical Summary

Problems solved by technology

[0004] The manufacturing methods of existing dried potato and potato chips have deficiencies: the one, quick freezing reduces the sugar content in potato chips, and the distribution of sugar is more uneven, and the processed potato chips not only have poor taste, but also lack nutritional value; This process is a deep-frying process, which is classified as junk food by the World Health Organization; the starch content of purple sweet potato is high. If microwave chips are used, the starch will not produce crispy and dry under the action of microwave, but will also make the inside of the potato chips The starch in the starch will form tendons, which is not conducive to eating or to your health; because microwaves are heated by the molecular thermal motion of the food itself, it is impossible to form the color and aroma of baked potato chips