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Sweet potato processing method

A processing method, sweet potato technology, applied in the field of food processing, can solve the problems of non-standard processing technology, corruption, mildew, environmental pollution, etc., and achieve the effect of shortening the processing time

Inactive Publication Date: 2019-07-19
刘清财
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages of the traditional processing technology are: the production cycle is too long, and the natural saccharification and drying time is as long as 1 month, and as little as 10 to 15 days; During the long-term drying process, it is prone to environmental pollution, corruption, mildew, etc.; because such products need to be dried directly in the sun, large-scale standardized production cannot be carried out, and hygiene during drying and production cannot be guaranteed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A processing method for sweet potatoes, comprising the steps of:

[0017] (1) Raw material screening;

[0018] (2) slice;

[0019] (3) Soaking: The soaking solution is prepared according to the ratio of dissolving 50g vitamin C, 50g sodium metabisulfite, 50g protein sugar, 50g crisping agent, 50g leavening agent, 50g citric acid, and 50g cyclamate in 50kg water by weight, and the above Heat the soaking solution to 95°C, then put the sweet potato slices in and soak for 2 minutes;

[0020] (4) Dehydration: keep the sweet potato slice moisture at 15%;

[0021] (5) Frying: Control the oil temperature to 120°C until the surface of sweet potato slices is golden yellow;

[0022] (6) Mixing: mix salt, monosodium glutamate, cumin and potato chips according to edible standards;

[0023] (7) Packing: After the sweet potatoes are quantitatively packed, vacuumize and kill at 100° C. for 15 minutes; the thickness of the sweet potato slices is 1 mm; the sweet potato is No. 138 Yis...

Embodiment 2

[0025] A processing method for sweet potatoes, comprising the steps of:

[0026] (1) Raw material screening;

[0027] (2) slice;

[0028] (3) Soaking: The soaking solution is prepared according to the ratio of dissolving 50g vitamin C, 50g sodium metabisulfite, 50g protein sugar, 50g crisping agent, 50g leavening agent, 50g citric acid, and 50g cyclamate in 50kg water by weight, and the above Heat the soaking solution to 100°C, then put the sweet potato slices in and soak for 5 minutes;

[0029] (4) Dehydration: keep the sweet potato slice moisture at 25%;

[0030] (5) Frying: Control the oil temperature at 170°C until the surface of sweet potato slices is golden yellow;

[0031] (6) Mixing: mix salt, monosodium glutamate, cumin and potato chips according to edible standards;

[0032] (7) Packing: After the sweet potatoes are quantitatively packed, vacuumize and kill at 130° C. for 40 minutes; the thickness of the sweet potato slices is 10 mm; the sweet potato is No. 138 Y...

Embodiment 3

[0034] A processing method for sweet potatoes, comprising the steps of:

[0035] (1) Raw material screening;

[0036] (2) slice;

[0037] (3) Soaking: The soaking solution is prepared according to the ratio of dissolving 50g vitamin C, 50g sodium metabisulfite, 50g protein sugar, 50g crisping agent, 50g leavening agent, 50g citric acid, and 50g cyclamate in 50kg water by weight, and the above Heat the soaking solution to 98°C, then put the sweet potato slices in and soak for 3 minutes;

[0038] (4) Dehydration: keep the sweet potato slice moisture at 20%;

[0039] (5) Frying: Control the oil temperature to 150°C until the surface of sweet potato slices is golden yellow;

[0040] (6) Mixing: mix salt, monosodium glutamate, cumin and potato chips according to edible standards;

[0041] (7) Packing: After the sweet potatoes are quantitatively packed, vacuumize and kill at 120° C. for 28 minutes; the thickness of the sweet potato slices is 5 mm; the sweet potato is No. 138 Yis...

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Abstract

The invention discloses a sweet potato processing method, which comprises the following steps: (1) screening of raw materials; (2) slicing; (3) soaking; (4) dehydration; (5) frying; (6) mixing; and (7) packaging. The method can overcome the disadvantages of the existing sweet potato processing methods, can implement industrial production, shortens the processing time, and preserves the nutrient composition of the sweet potato, in particular, a sweet potato product obtained by the process of the invention has the characteristics of fragrance, crispness and sweetness.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for processing sweet potatoes. Background technique [0002] Ipomoea batatas is one of traditional main miscellaneous grains of China, and existing processing method mainly is to directly make sweet potato into dried potato or make dried potato, French fries after steaming, and there is serious defect in this kind of processing method. The disadvantages of the traditional processing technology are: the production cycle is too long, and the natural saccharification and drying time is as long as 1 month, and as little as 10 to 15 days; During the long-term drying process, it is prone to environmental pollution, corruption, mildew, etc.; because such products need to be dried directly in the sun, large-scale standardized production cannot be carried out, and hygiene during drying and production cannot be guaranteed. . Contents of the invention [0003] The objec...

Claims

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Application Information

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IPC IPC(8): A23L19/10
CPCA23L19/105
Inventor 刘清财
Owner 刘清财
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