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Screening method for processing suitability of sweet potato chips

A screening method and suitability technology, which is applied in the field of screening suitability of processed sweet potato chips, can solve problems such as the lack of suitable screening methods for processing sweet potato chips, and achieve the effect of reducing the initial trial production and input costs

Pending Publication Date: 2021-03-16
贵州省生物技术研究所
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Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a screening method for the suitability of processing sweet potato chips, so that the quality of sweet potato chips can be predicted with energy efficiency and can be applied to the evaluation of processing suitability of sweet potato chips, so as to solve the problem of suitability of processing sweet potato chips. The problem with the lack of sexual screening methods

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  • Screening method for processing suitability of sweet potato chips
  • Screening method for processing suitability of sweet potato chips
  • Screening method for processing suitability of sweet potato chips

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Embodiment Construction

[0019] Below in conjunction with specific embodiment the present invention is further introduced

[0020] 19 mature sweet potatoes were collected at the sweet potato maturity stage: Zhanshu 12, Mianzi 12, Baishu, Chuanzishu No. 6, 317, Yushu 27, Xuyu 31, Qianzishu No. 1, Wanshu No. 5, Xiangshu 98, Yushu 17, Ziyun sweet potato, Yushu 198, Qianshu No. 8, Shangshu 19, baked potato, Yushu No. 9, Longshu No. 9, and Tongshu No. 2.

[0021] Step 1: Sample processing, take 50kg of sweet potato tubers of different varieties, wipe them clean and remove mud, and then process fried potato chips according to the following process: fresh sweet potatoes → preset for 24 hours → cleaning → peeling, trimming → slice according to thickness 5mm → rinse →Color protection→Blanching at 90°C for 3-4min→Cooling for 30min→Freeze-drying at -25°C for 2h→Frying with palm oil at 70-90°C for 1.5-3min→Deoiling for 5min→Quality determination;

[0022] Step 2: Quality measurement. The quality measurement indi...

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Abstract

The invention discloses a screening method for processing suitability of sweet potato chips. The screening method specifically comprises the following steps of: treating a sample and determining the quality, wherein the quality determination comprises yield, sensory evaluation indexes, chromatic aberration, rupture force, adhesion and oil content, and a comprehensive index of the processing suitability of the sweet potato chips is obtained by weighting six quality indexes according to a certain weight by using Y; then carrying out single-factor variance analysis and principal component analysis on the six indexes influencing the processing suitability of the sweet potato chips, and establishing an expression between a principal component factor and the quality indexes of the sweet potato chips; calculating correlation coefficients of the comprehensive index Y of the sweet potato chips, the quality indexes of the sweet potato chips and the principal component factor one by using a regression linear correlation analysis method; and then establishing a quality evaluation model and suitability evaluation, thus determining the processing suitability of different varieties of sweet potatoes. The screening method disclosed by the invention can provide powerful reference for actual processing of the sweet potato chips, help sweet potato chip processing manufacturers to provide scientific basis for selecting product raw materials, and can effectively reduce early trial production and investment cost of the sweet potato chip processing manufacturers.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for screening the suitability of processing sweet potato chips. Background technique [0002] my country is the largest producer of sweet potato in the world. Sweet potato is the fourth largest food crop in my country after rice, wheat and corn. It is known as the seventh most important crop in the world and the fifth main source of calories in developing countries. Substance and the 3rd most valuable product. In recent years, various crop processing suitability screening methods have been intensively studied by relevant experts and scholars. Analysis by Wang Pei from the Chinese Academy of Agricultural Sciences found that the moisture content of apple chips with different raw materials was significantly positively correlated with reducing sugar content, and the crispness was significantly negatively correlated with crude fiber content, and the crude fiber cont...

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L5/41A23L5/20A23L5/10G06F17/18
CPCA23L19/105A23L5/11A23L5/41A23L5/20A23L5/13A23L5/10G06F17/18
Inventor 潘牧王辉刘永翔李俊刘辉陈朝军唐健波
Owner 贵州省生物技术研究所
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