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Dried sweet potato processing technology

A processing technology and technology of dried sweet potato, which is applied in the directions of food drying, food preservation, and preservation of food ingredients as anti-microbials. Good skin and toughness

Pending Publication Date: 2020-11-24
青岛玖益丰登生态农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the dried sweet potatoes without additives on the market are obtained by steaming, cutting into strips, and then drying. The dried sweet potatoes that are steamed and dried have a general color, only sweet taste, lack of roasted aroma, and lack of toughness and are brittle.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A kind of dry sweet potato processing technology, comprises the following steps:

[0040] Step 1, cellaring: Take the sweet potato No. 25 of Yanshu, and carry out two stages of cellaring after unearthed;

[0041] The first stage of cellaring: cellaring for 10 days in an environment with a humidity of 85% and a temperature of 18°C;

[0042] The second stage of cellaring: cellaring for 50 days in an environment with a humidity of 75% and a temperature of 13°C;

[0043] Step 2, roasting: wash the sweet potatoes after cellaring, and perform two-stage roasting in the roasted sweet potato production line;

[0044] The first stage of baking: bake at 220°C for 45 minutes;

[0045] The second stage of baking: bake at 180°C for 40 minutes;

[0046] Step 3, drying: take the baked sweet potato and peel and cut into strips, then spread the sweet potato strips evenly on the drying net and put them on the drying rack and put them in the dryer for drying in three stages;

[0047] T...

Embodiment 2

[0053] A kind of dry sweet potato processing technology, comprises the following steps:

[0054] Step 1, cellaring: Take the sweet potato No. 25 of Yanshu, and carry out two stages of cellaring after unearthed;

[0055] The first stage of cellaring: cellaring for 7 days in an environment with a humidity of 88% and a temperature of 16°C;

[0056] The second stage of cellaring: cellaring for 53 days in an environment with a humidity of 78% and a temperature of 12°C;

[0057] Step 2, roasting: wash the sweet potatoes after cellaring, and perform two-stage roasting in the roasted sweet potato production line;

[0058] The first stage of baking: bake at 260°C for 40 minutes;

[0059] The second stage of baking: bake at 200°C for 35 minutes;

[0060] Step 3, drying: take the baked sweet potato and peel and cut into strips, then spread the sweet potato strips evenly on the drying net and put them on the drying rack and put them in the dryer for drying in three stages;

[0061] Th...

Embodiment 3

[0067] A kind of dry sweet potato processing technology, comprises the following steps:

[0068] Step 1, cellaring: Take the sweet potato No. 25 of Yanshu, and carry out two stages of cellaring after unearthed;

[0069] The first stage of cellar storage: cellar for 5 days in an environment with a humidity of 90% and a temperature of 15°C;

[0070] The second stage of cellaring: cellaring for 55 days in an environment with a humidity of 80% and a temperature of 11°C;

[0071] Step 2, roasting: wash the sweet potatoes after cellaring, and perform two-stage roasting in the roasted sweet potato production line;

[0072] The first stage of baking: bake at 300°C for 30 minutes;

[0073] The second stage of baking: bake at 210°C for 30 minutes;

[0074] Step 3, drying: take the baked sweet potato and peel and cut into strips, then spread the sweet potato strips evenly on the drying net and put them on the drying rack and put them in the dryer for drying in three stages;

[0075] Th...

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PUM

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Abstract

The invention discloses a dried sweet potato processing technology which comprises the following steps: step 1, cellaring: taking sweet potatoes suitable for baking, and carrying out two-stage cellaring after the sweet potatoes are unearthed; a first cellaring stage: cellaring for 5-10 days in an environment with the humidity of 85-90% and the temperature of 15-18 DEG C; a second cellaring stage:cellaring for 50-55 days in an environment with the humidity of 75-80% and the temperature of 11-13 DEG C; step 2, baking: taking cellared sweet potatoes, performing thorough cleaning, and performingtwo-stage baking; in the first baking stage, baking is conducted for 30 min to 45 min at the temperature of 220 DEG C to 300 DEG C; in the second baking stage, baking is conducted for 30 min-40 min inthe environment with the temperature ranging from 180 DEG C to 210 DEG C; step 3, performing drying: taking the baked sweet potatoes, performing peeling, performing cutting into strips, and then performing drying treatment; step 4, airing: airing the dried sweet potato strips in a sterile environment to obtain dried sweet potatoes; step 5, packaging and leaving factory. The finished product is bright and attractive in color and luster, good in toughness, sufficient in sweetness and rich in roast fragrance.

Description

technical field [0001] The invention relates to the technical field of dried sweet potato processing, in particular to a dried sweet potato processing technology. Background technique [0002] At present, the dried sweet potatoes without additives on the market are obtained by steaming, cutting into strips, and then drying. The dried sweet potatoes that are steamed and dried have a general color, only sweet taste, lack of roasted aroma, and lack toughness and are brittle. Contents of the invention [0003] Aiming at the defects in the prior art, the invention provides a process for processing dried sweet potatoes with bright and attractive finished product, good toughness, sufficient sweetness and roasted aroma. [0004] A kind of dry sweet potato processing technology, comprises the following steps: [0005] Step 1, cellaring: take sweet potatoes suitable for roasting, and carry out two stages of cellaring after unearthed; [0006] The first stage of cellar storage: cel...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L5/00A23B7/00A23B7/02A23L5/10B65B51/00
CPCA23L19/105A23L5/00A23B7/00A23B7/02A23B7/0215A23L5/10B65B51/00A23V2002/00A23V2300/10A23V2200/10
Inventor 赵媛媛
Owner 青岛玖益丰登生态农业有限公司
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