Processing technology for fermented dioscorea esculenta (Lour.) burkill freeze-drying sugar-free food

A processing technology and fermentation type technology, which is applied in the processing technology field of fermented sweet potato freeze-dried sugar-free food, can solve the problems of difficulty in meeting consumption upgrades, non-conformity, and difficult absorption of nutrients, so as to improve food safety and quality. , natural color effect

Inactive Publication Date: 2020-08-25
BEIJING AGRI TECH PROMOTION STATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Crude fiber, dietary fiber and other nutrients in sweet potatoes are not easily absorbed by the human body, and it is difficult to meet the requirements of people's consumption upgrade
[0003] Moreover, in order to increase the flavor and mouthfeel of sweet potato processed food and prolong the shelf life, ingredients such as edible oil, shortening oil, sugar and puffing agent are often used or added in the production process, which does not meet the current low-fat, low-sugar health food requirements

Method used

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Examples

Experimental program
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Embodiment Construction

[0019] Embodiments of the present invention will be further described below.

[0020] A processing technology for fermented sweet potato freeze-dried sugar-free food, the process steps are: select suitable sweet potato raw materials, clean the sweet potato raw materials, ripen, peel, beat, inoculate, ferment, homogenize, freeze, dehydrate, and slice ,Product packaging.

[0021] Selection of sweet potato raw materials of suitable varieties: it is required to select sweet potato varieties with high sweetness, dense flesh, fine fiber and uniform flesh color. If the sweetness is low, additional sugar needs to be added to increase the sweetness; if the meat is loose and the potato pulp is not thick enough, a thickener and stabilizer need to be added in the later stage; if the sweet potato raw material fiber is rough, the potato pulp is not fine enough, which affects the taste and quality Crispness; if the raw material color of sweet potato is not uniform, the color of the finished...

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PUM

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Abstract

The invention discloses a processing technology for a fermented dioscorea esculenta (Lour.) burkill freeze-drying sugar-free food. The processing technology comprises the following steps of dioscoreaesculenta (Lour.) burkill raw material cleaning, curing, peel removing, pulping, inoculating, fermenting, homogenizing, freezing, dewatering, slicing and finished product packaging. In the step of dioscorea esculenta (Lour.) burkill raw material cleaning, pollutants on the surface of a dioscorea esculenta (Lour.) burkill raw material are washed by clear water. In the step of curing, the whole dioscorea esculenta (Lour.) burkill is put in a steamer tray, and the dioscorea esculenta (Lour.) burkill is completely cooked through steaming by water vapor; and in the step of peel removing, the temperature of the dioscorea esculenta (Lour.) burkill to be cooked by steaming is lowered to 50 DEG C, and the surface peel of the dioscorea esculenta (Lour.) burkill is removed with hands or scraped by astainless steel knife. The fermented dioscorea esculenta (Lour.) burkill freeze-drying sugar-free food which adopts the above processing technology has the advantages of a peculiar flavor, a crispy taste, small nutrient loss and no sugar.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing technology of fermented sweet potato freeze-dried sugar-free food. Background technique [0002] At present, the leisure foods processed from sweet potatoes mainly include dried potatoes, preserves, mashed potatoes and potato chips. Most of them are processed by baking, candied, steamed and fried. high. Crude fiber, dietary fiber and other nutrients in sweet potatoes are not easily absorbed by the human body, and it is difficult to meet the requirements of people's consumption upgrade. [0003] Moreover, in order to increase the flavor and mouthfeel of sweet potato processed food and prolong the shelf life, ingredients such as edible oil, shortening oil, sugar and puffing agent are often used or added in the production process, which does not meet the current low-fat, low-sugar health food requirements. Therefore, it is necessary to improve the taste, flavo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L19/20A23L29/00A23L5/00
CPCA23L19/105A23L19/20A23L29/065A23L5/00A23V2002/00A23V2300/26A23V2300/10
Inventor 韦强黄漫青满杰
Owner BEIJING AGRI TECH PROMOTION STATION
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