Process for manufacturing sulfur-free dried sweet potatoes

A production process, technology of dried sweet potatoes, applied in oligosaccharide-containing food ingredients, food science, sugar-containing food ingredients, etc., can solve the problems of excessive residues, poor product quality, high sulfur content and nutrient loss, etc., and achieve nutritional content Good maintenance, good surface color and bright color effect

Inactive Publication Date: 2020-01-03
连城县宏丰食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the production methods of dried sweet potatoes in our 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 color is dark, the water content is low (2 Residues exceeding the standard seriously affect people's health
The patent application number is 201510164607.8, which discloses a sulfur-free color-protecting sweet potato strips and its processing method. The sulfur-free color-protecting agent is used to produce sulfur-free sweet potatoes, but there are problems of cumbersome procedures and poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0019] Specific embodiment 1: a kind of manufacturing process of sulfur-free sweet potato, concrete steps are as follows:

[0020] Step1 Peel, cut and soak; put the peeled and cut dried sweet potatoes into the soaking pool, add water, and the water in the soaking pool must submerge the dried sweet potatoes;

[0021] step2 blanching; take out the dried sweet potatoes in step1 and put them into a cooking pot, add water in the cooking pot to cook, and boil for 2 minutes;

[0022] Step3 sugar cooking; take out the dried sweet potato in step2 and put it into the cooking pot, add boiling water, white sugar, glucose and citric acid in the cooking pot, the proportion of 110 kg of water and 9 kg of white sugar per 100 kg of dried sweet potato , 1.8 kilograms of glucose, 90 grams of citric acid, boiled for 10 minutes, controlling the sugar content of the cooking liquid to be 17%;

[0023] step4 candied; take out the dried sweet potatoes in step3 and put them into the soaking pool, add ...

specific Embodiment 2

[0028] Specific embodiment 2: a kind of manufacturing process of sulfur-free sweet potato, concrete steps are as follows:

[0029] Step1 Peel, cut and soak; put the peeled and cut dried sweet potatoes into the soaking pool, add water, and the water in the soaking pool must submerge the dried sweet potatoes;

[0030] step2 blanching; take out the dried sweet potatoes in step1 and put them into a cooking pot, add water to the cooking pot for cooking, and boil for 4 minutes;

[0031] Step3 sugar cooking; take out the dried sweet potato in step2 and put it into the cooking pot, add boiling water, white sugar, glucose and citric acid in the cooking pot, and mix 130 kg of water and 11 kg of white sugar for every 100 kg of dried sweet potato , 2.2 kilograms of glucose, 110 grams of citric acid, boiled for 15 minutes, and the sugar content of the control cooking liquid is 21%;

[0032] step4 candied; take out the dried sweet potatoes in step3 and put them into the soaking pool, add w...

specific Embodiment 3

[0037] Specific embodiment 3: a kind of manufacturing process of sulfur-free sweet potato, concrete steps are as follows:

[0038] Step1 Peel, cut and soak; put the peeled and cut dried sweet potatoes into the soaking pool, add water, and the water in the soaking pool must submerge the dried sweet potatoes;

[0039] step2 blanching; take out the dried sweet potatoes in step1 and put them into a cooking pot, add water to the cooking pot for cooking, and boil for 3 minutes;

[0040] step3 sugar cooking; take out the dried sweet potatoes in step2 and put them into a cooking pot, add boiling water, white sugar, glucose and citric acid in the cooking pot, and mix 120 kg of water and 10 kg of white sugar for every 100 kg of dried sweet potatoes , 2 kilograms of glucose, 100 grams of citric acid, boiled for 14 minutes, and the sugar content of the cooking liquid is controlled to be 20%;

[0041] step4 candied; take out the dried sweet potatoes in step3 and put them into the soaking ...

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PUM

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Abstract

The invention provides a process for manufacturing sulfur-free dried sweet potatoes. The process comprises the following steps: 1, peeling, slicing and soaking; 2, blanching; 3, candying; 4, candy soaking; 5, baking; 6, mixing and air-drying; and 7, re-baking. The dried sweet potatoes are taken out to obtain a finished product after the step of re-baking. The process enables the surface of the dried sweet potatoes to have a good color, can achieve a sulfur-free effect, and can furthest maintain the flavor, color and related quality of dried products; and the dried sweet potato product has bright color and attractive appearance, and the nutritional ingredient can be well maintained.

Description

technical field [0001] The invention relates to a method for making food, in particular to a method for making dried sweet potatoes. Background technique [0002] Sweet potato has many aliases in our country, such as sweet potato, sweet potato, sweet potato, sweet potato, etc. Its scientific name is sweet potato, and it has been introduced to my country for more than 400 years. It has high yield, wide application and strong adaptability. It is an important food crop in my country. The planting area ranks first in the world. Sweet potato contains a variety of nutrients, such as starch, sugar, protein, vitamins, cellulose and various amino acids, etc. It is a very good nutritious food. Compared with food crops, it has its unique advantages. Amino acids have preventive and therapeutic effects on certain human diseases. In recent years, with the continuous development of my country's agricultural production, changes in people's food composition, and the rise of food and feed pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10
CPCA23L19/105A23V2002/00A23V2250/628A23V2250/61A23V2250/032A23V2250/28
Inventor 罗先财
Owner 连城县宏丰食品厂
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