Industrial production method for dried sweet potato leaf products
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A production method and technology of sweet potato leaves are applied in the directions of bacteria used in food preparation, food preservation, food drying, etc., and can solve the problems of weak aroma, poor palatability, dull color, etc., and achieve good flavor, easy storage, and improved flavor. and palatability effects
Inactive Publication Date: 2018-05-04
HUNAN TIANXIANG BIOTECHNOLOGY CO LTD
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Problems solved by technology
[0003] In view of the above problems, the purpose of this invention is to provide an industrialized production method for dried sweet potato leaves, remove the vegetable tannins contained in sweet potato leaves, and solve the problem of dull color, more browning, astringent and bitter taste, poor palatability and aroma after rehydration of dried sweet potato leaves. Improve the flavor and palatability of the product
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Embodiment 1
[0015] Embodiment 1, finely cut the top stem and leaf of sweet potato below 8cm in sweet potato base, remove its rotten blade, by washing tank with flowing water, silt, worm are washed off. Blanch the washed potato leaves with hot water at 100°C for 2 minutes, and immediately rinse with cold water after taking them out. Put the cooled potato leaves in a stirring fermenter, inoculate with 3% activated Lactobacillus plantarum, add 3% edible salt, and stir slowly. The fermentation temperature was controlled within the range of 30°C, and the fermentation was carried out for 2 days. Transfer the fermented potato leaves to a centrifuge and centrifuge at 2000r / min for 5min. Spread the centrifuged potato leaves flat in a drying frame with a thickness of 2 cm. Use an electric hot air tunnel dryer and bake at 50°C for 5 hours. The average cost moisture of sweet potato leaves obtained is 7.44%. The rehydrated potato leaves are bright in color, the product has no browning, the fermentat...
Embodiment 2
[0016] Embodiment 2, the steps are the same as 1, the difference is that the inoculation amount of Lactobacillus plantarum is 1%, 3%, 5%, 7%, 10% respectively. According to comprehensive evaluation, when the inoculum amount is small, the fermentation time is long. The product productivity is low; when the inoculum is too large, the lactic acid bacteria grow too fast, and the lactic acid and other secondary metabolic wastes increase during the metabolic process. Among them, when the inoculation amount is 5%, the quality is the best.
Embodiment 3
[0017] Embodiment 3, the steps are the same as 1, the difference is that the fermentation temperatures are respectively 26, 28, 30, 32, 34, 36°C. According to comprehensive evaluation, when the fermentation temperature is too low, the growth rate of Lactobacillus plantarum is too slow, and the production efficiency is low. Inhibition, the color of the fermented potato leaves is dull and the browning is serious. Wherein, when the fermentation temperature is 30°C, the flavor of potato leaves is better without browning.
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Abstract
The invention discloses an industrial production method for dried sweet potato leaf products. The method comprises the following operating steps: screening sweet potato leaves, rinsing with clean water, fixing green and protecting green, marinading and fermenting, separating the leaves and size, drying and dewatering. The method is technically characterized by comprising the steps: marinading andfermenting, namely inoculating lactobacillus plantarum onto an MRS agar medium to be activated, and culturing at a temperature of 33-37 DEG C for 2-3 days; inoculating the activated culture onto sweetpotato leaves in a fermentation tank according to an inoculum size of 3%, adding 3% of salt, uniformly stirring, and sealing the fermentation tank, wherein the fermentation temperature is 30-32 DEG C, and the fermentation time is 2-3 days; drying and dewatering, namely performing forced air drying at the temperature of 45-50 DEG C for 4-5 hours. Constitution water of the sweet potato leaves is not damaged as far as possible, and the original physical, chemical and biological properties and shapes invariable are kept unchanged. According to the method disclosed by the invention, the sweet potato leaves subjected to lactic acid fermentation are well flavored, contain favor components such as lactic acid, amino acids, fatty acids and the like, can achieve the effects of removing the own tannic acid and improving the product flavor and palatability, and are convenient to store, transport and sell after drying and dewatering.
Description
technical field [0001] The invention relates to an industrial production method of dried sweet potato leaf products, belonging to the field of food processing. Background technique [0002] Sweet potato leaves have health functions such as improving immunity, stopping bleeding, lowering blood sugar, detoxifying, preventing night blindness, promoting metabolism, promoting diuresis, increasing platelets, preventing arteriosclerosis, preventing cell cancer, promoting lactation and detoxification. Sweet potato leaves can make the skin smooth. Regular consumption can prevent constipation, protect eyesight, keep skin delicate and delay aging. The Asian Vegetable Research Center has listed sweet potato leaves as a high-nutrition vegetable variety. Sweet potato leaves are very nutritious. The leaves are green, tender and refreshing. Most of its nutritional content is much higher than spinach, celery and other high-nutrient substances. In particular, carotenoids are three times high...
Claims
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