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Non-sulfur anti-browning sweet potato slices and processing method thereof

A processing method and technology of sweet potato sticks, which are applied to the functions of food ingredients, food ingredients containing inorganic compounds, food preparation, etc., can solve the problems of excessive residues, affecting product quality, and poor product quality, and achieve inhibition of enzymatic and non-enzymatic Browning, enhancing market competitiveness, good surface color

Inactive Publication Date: 2016-11-23
福建健尔聪食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, the drying methods of sweet potatoes in my country generally adopt "sun drying method", "coal drying method" and "hot air drying method", which have the disadvantages of low drying efficiency, high energy consumption, and poor product quality. The dry color is dark, the water content is low (2 Residues exceeding the standard seriously affect people's health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for processing sweet potato strips without sulfur for color protection and ozone reduction, characterized in that it comprises the following steps:

[0023] (1). Peeling: Use a special manual peeling knife to peel the skin, dig out the bud eyes of the sweet potato, and cut off the blackened part of the sweet potato;

[0024] (2). Cutting into strips: Cut the sweet potatoes into strips of 5mm×3mm×5cm with a slicer, cut the washed sweet potatoes into strips, requiring uniform thickness and smooth surface, and put the cut sweet potato strips into cold water immediately;

[0025] (3). Rinse: The sliced ​​sweet potatoes must be immediately immersed in clean water for 5-7 minutes

[0026] (4). Sulfur-free color protection: place the rinsed sweet potatoes in a sulfur-free color protection agent for color protection treatment for 20-60 minutes;

[0027] (5). Steam precooking: Put the color-protected sweet potato strips into the steam equipment for quick cooking for 1-...

Embodiment 2

[0034] A processing method for sulfur-free sweet potato strips, characterized in that it comprises the following steps:

[0035] (1). Peeling: use the manual peeling knife to be made to peel the skin, dig out the bud eyes of the sweet potato, and cut off the blackened part of the sweet potato;

[0036] (2). Cutting into strips: Cut the sweet potatoes into strips of 5mm×3mm×5cm with a slicer, cut the washed sweet potatoes into strips, requiring uniform thickness and smooth surface, and put the cut sweet potato strips into cold water immediately;

[0037] (3). Rinse: The sliced ​​sweet potatoes must be immediately immersed in clean water for 5-7 minutes

[0038] (4). Sulfur-free color protection: place the rinsed sweet potatoes in a sulfur-free color protection agent for color protection treatment for 20-60 minutes;

[0039] (5). Steam precooking: Put the color-protected sweet potato strips into the steam equipment for quick cooking for 1-2 minutes;

[0040] (6). Combined dryi...

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Abstract

The invention relates to non-sulfur anti-browning sweet potato slices and a processing method thereof. The method comprises the steps of peeling, slice cutting, rinsing, non-sulfur anti-browning, steam pre-cooking, solar-assisted heat pump combined drying, cooling, seasoning and packing. According to the making method, by means of a non-sulfur anti-browning agent, the surface color of dried sweet potatoes can be good, and the effect of inhibiting enzymatic and non-enzymatic browning can be achieved; meanwhile, a solar-assisted heat pump combined drying technology is utilized for producing the dried sweet potatoes, the flavor, color and relevant quality of dried products can be maintained to the maximum extent, the made dried sweet potatoes are bright in color and attractive in appearance, the nutritional ingredient are well maintained, and enhancement of the market competitiveness of dried sweet potato products is promoted.

Description

technical field [0001] The invention relates to a sulfur-free sweet potato strip with color protection and a processing method thereof, belonging to the technical field of food processing technology. Background technique [0002] As we all know, sweet potato, also known as sweet potato, contains dietary fiber, carotene, vitamins A, B, C, E, potassium, iron, copper, selenium, calcium, etc., and has high nutritional value. "Vegetables" champion, has great edible value and health care effects, such as: weight loss, beauty, anti-cancer and anti-diabetic effects. Chinese medicine believes that sweet potato is cool in nature, sweet in taste, and has the effect of promoting body fluid, quenching thirst and sobering up alcohol. "Lu Chuan Materia Medica" said: "Sweet potatoes promote body fluids and quench thirst, and cure fever and thirst." For those who are irritable and thirsty for drunk people, it is most suitable to eat sweet potatoes as fruits. "Sichuan Traditional Chinese Me...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L1/272
CPCA23V2002/00A23V2200/048A23V2250/032A23V2250/15A23V2300/10
Inventor 李继飞
Owner 福建健尔聪食品有限公司
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