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A processing method of a tea flavored dried sweet potato

A processing method and technology of drying sweet potatoes, which are applied in food drying, food ultrasonic treatment, food science, etc., can solve the problems of extending shelf life, dark brown color, sticking into agglomerates, etc., and achieve the effect of extending shelf life, long shelf life and soft texture

Active Publication Date: 2015-09-16
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a tea-flavored dried sweet potato processing method, which can effectively solve the technical problems of existing dried sweet potato products such as color browning, bacterial colony exceeding the standard and sticking into agglomerates, and produce more high-quality, healthy, delicious and convenient dried sweet potato products
[0008] Aiming at the defects of currently produced dried sweet potatoes, such as dark brown in color, greasy after eating too much, excessive bacterial colonies, and sticking together into agglomerates, the present invention uses tea leaves, tea polyphenols, theaflavins and β-carotene to protect color, inhibit bacteria and improve taste. ;Using vacuum drying for dehydration and oxygen barrier color protection; using PET conjunctival film for single packaging and then vacuum packaging to solve the phenomenon of oxygen barrier and adhesion, effectively extending the shelf life

Method used

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  • A processing method of a tea flavored dried sweet potato
  • A processing method of a tea flavored dried sweet potato
  • A processing method of a tea flavored dried sweet potato

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Fresh sweet potatoes (100g) were put into ventilated baskets, stacked overhead in a cool and ventilated place indoors, stored at 10°C for saccharification pretreatment for 15 days;

[0029] (2) cleaning, peeling, and cutting the sweet potatoes pretreated through step (1) saccharification to obtain sweet potato strips with a size of 2.5cm×2.5cm×6cm;

[0030] (3) In step (2) gained sweet potato strips, add fresh green tea leaves (3g), tea polyphenols (content 90wt%, 0.5g), theaflavin (0.1g), β-carotene (0.1g), Edible ethanol (purity 95wt%, 10mL), edible white vinegar (4mL) and water (1000mL), in 60 ℃ ultrasonic blanching 10min, drain for subsequent use; Described ultrasonic adopts probe type ultrasonic generation instrument (scientz-1200E ultrasonic cell pulverizer , Ningbo Xinzhi Biotechnology Co., Ltd.);

[0031] (4) The sweet potato strips processed in step (3) are carried out sequentially: steam steaming for 30 minutes once, vacuum drying once at 60°C until the m...

Embodiment 2

[0038] (1) Fresh sweet potatoes (100g) were put into ventilated baskets, stacked overhead in a cool and ventilated place indoors, and stored at 15°C for saccharification pretreatment for 10 days;

[0039] (2) cleaning, peeling, and cutting the sweet potatoes pretreated through step (1) saccharification to obtain sweet potato strips with a size of 2.5cm×2.5cm×6cm;

[0040] (3) In step (2) gained sweet potato strips, add fresh green tea leaves (4g), tea polyphenols (content 90wt%, 0.7g), theaflavin (0.2g), β-carotene (0.2g), Edible ethanol (purity 95wt%, 15mL), edible white vinegar (5mL) and water (1000mL), in 65 ℃ ultrasonic blanching 10min, drain for subsequent use; Described ultrasonic adopts probe type ultrasonic generation instrument (scientz-1200E ultrasonic cell pulverizer , Ningbo Xinzhi Biotechnology Co., Ltd.);

[0041] (4) The sweet potato strips processed in step (3) are carried out sequentially: steam steaming for 40 minutes once, vacuum drying once at 60°C until the...

Embodiment 3

[0048] (1) Fresh sweet potatoes (100g) were put into ventilated baskets, stacked overhead in a cool and ventilated place indoors, and stored at 12°C for saccharification pretreatment for 12 days;

[0049] (2) cleaning, peeling, and cutting the sweet potatoes pretreated through step (1) saccharification to obtain sweet potato strips with a size of 2.5cm×2.5cm×6cm;

[0050] (3) In step (2) gained sweet potato strips, add fresh green tea leaves (5g), tea polyphenols (content 90wt%, 0.7g), theaflavin (0.3g), β-carotene (0.3g), Edible ethanol (purity 95wt%, 15mL), edible white vinegar (5mL) and water (1000mL), in 60 ℃ of ultrasonic blanching 15min, drain for subsequent use; Described ultrasonic adopts probe type ultrasonic generation instrument (scientz-1200E ultrasonic cell pulverizer , Ningbo Xinzhi Biotechnology Co., Ltd.);

[0051] (4) The sweet potato strips treated in step (3) are carried out sequentially: steam steaming for 40 minutes once, vacuum drying once at 60°C until ...

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Abstract

The present invention provides a processing method of a tea flavored dried sweet potato and the processing method includes the following steps: fresh sweet potatoes are stored at 10-15 DEG C for 10-15 days, and then washed, peeled and cut into strips to obtain the sweet potato strips. The sweet potato strips are added with tea leaves, tea polyphenols, theaflavins, beta-carotene, edible alcohol, edible white vinegar and water and blanched with ultrasound at 60-80 DEG C for 10-15 min, then drained, and the following operations are carried out consequently: a first steaming for 30-45 min, a first vacuum drying at 60-70 DEG C until the moisture content of the sweet potato strips reaches 32wt%-36wt%, a second steaming for 15-30 min, a second vacuum drying at 50-60 DEG C until the moisture content of the sweet potato strips reaches 14wt% -18wt%, and a final ultraviolet disinfection and packaging, thereby obtaining the tea flavored dried sweet potatoes; the tea flavored dried sweet potatoes have uniform color, light tea fragrance while maintaining the sweet potato fragrance and flavor, soft texture, good mouthfeel, long shelf life, convenient accessibility, and high evaluation from people who consumes the product.

Description

(1) Technical field [0001] The invention relates to a processing method of dried sweet potatoes, in particular to a processing method of tea-flavored dried sweet potatoes. (2) Background technology [0002] Sweet potato (scientific name: Ipomoea batatas (L.) Lam.), also known as sweet potato, sweet potato, sweet potato, etc., is rich in nutrition, rich in starch, sugar, protein, vitamins, cellulose and various amino acids, and is a very good nutrition. Healthy Food. Modern medical research shows that sweet potatoes have the effect of eliminating active oxygen. Active oxygen is one of the causes of cancer, aging and arteriosclerosis. After the sweet potato is cooked, part of the starch changes, which can increase the dietary fiber by about 40% compared with raw food. The increase of various water-insoluble fibers can effectively stimulate the intestinal tract and promote defecation. Sweet potato is a good supplementary source of coarse grains, which is particularly import...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L1/01A23L1/025A23L19/10A23L5/10A23L5/30
CPCA23V2002/00A23V2250/022A23V2250/082A23V2250/211A23V2250/2132A23V2300/10A23V2300/48
Inventor 杨开张佳妍孙培龙
Owner ZHEJIANG UNIV OF TECH
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