Preparation method for high fructooligosaccharides and beta-carotene dried sweet potatoes

A technology for carotene and dried sweet potato, which is applied in the fields of fruit and vegetable preservation, heating preservation of fruits/vegetables, food science, etc. Delicate taste, natural color effect

Active Publication Date: 2021-08-13
JIANGXI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004]At present, the preparation methods of dried sweet potatoes in my country mainly include natural drying, hot air drying, microwave drying, vacuum microwave drying, heat pump drying, infrared drying, variable temperature and pressure difference puffing drying and Different drying methods such as freeze-drying, but after drying, the oligosaccharides and β-carotene in the dried sweet potato are greatly reduced, and at the same time, the structure of the dried sweet potato is distorted, hardened, and it is easy to absorb moisture and absorb water during storage, and the microorganisms exceed the standard. The problem of quality deterioration

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  • Preparation method for high fructooligosaccharides and beta-carotene dried sweet potatoes
  • Preparation method for high fructooligosaccharides and beta-carotene dried sweet potatoes
  • Preparation method for high fructooligosaccharides and beta-carotene dried sweet potatoes

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preparation example Construction

[0019] The invention provides a method for preparing dried sweet potatoes with high fructo-oligosaccharides and β-carotene, comprising the following steps: after high-temperature healing and low-temperature saccharification of sweet potatoes, peeling, cutting into strips, cleaning, surface drying, vacuum packaging, and high-temperature sterilization , cooling to obtain the dried sweet potato.

[0020] In the present invention, as an embodiment, before the high-temperature healing of the sweet potatoes, a cleaning step is also included. Fresh sweet potatoes without mechanical damage and no rot are selected, and the mud stains on the surface are washed with water.

[0021] In the present invention, the temperature of the high-temperature healing is preferably 30-40°C, more preferably 35°C, and the time of the high-temperature healing is preferably 3-7 days, more preferably 5 days. In the present invention, the function of the high-temperature healing in the preparation of dried ...

Embodiment 1

[0042] Select fresh watermelon red (common potato 32) with no mechanical damage and no rot, wash the mud stains on the surface with water, heal at 35°C for 5 days at high temperature, then saccharify at 8°C for 5 days at low temperature, cut into Strips with a specification of 65mm×12mm×12mm are cleaned, dried with hot air at 37°C for 3 minutes to dry the surface, vacuum-packed, cooked in a high-pressure environment of 121°C for 20 minutes, and then cooled rapidly at 20°C 20min, promptly obtain described sweet potato dry.

[0043] After determination, the β-carotene content of dried sweet potato is 306.090 mg / kg; fructo-oligosaccharide GF2 accounts for 12.86%, GF3 accounts for 14.54%, and GF4 accounts for 10.37%.

Embodiment 2

[0045]Select fresh watermelon red (common potato 32) without mechanical damage and rot, wash the mud stains on the surface with water, heal at 30°C for 7 days at high temperature, then saccharify at 12°C for 3 days at low temperature, cut into Strips with a specification of 60mm×15mm×15mm are cleaned, dried with hot air at 35°C for 5 minutes to dry the surface, vacuum-packed, cooked in a high-pressure environment of 120°C for 25 minutes, and then cooled rapidly at 15°C 10min, promptly obtain described sweet potato dry.

[0046] After determination, the β-carotene content of dried sweet potato is 280.361 mg / kg; fructo-oligosaccharide GF2 accounts for 8.37%, GF3 accounts for 10.21%, and GF4 accounts for 7.89%.

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Abstract

The invention provides a preparation method for high fructooligosaccharides and beta-carotene dried sweet potatoes, and belongs to the technical field of food processing. The preparation method includes performing high-temperature healing, low-temperature sweetening, peeling, strip cutting, cleaning, surface drying, vacuum packaging, high-temperature sterilization, and cooling on sweet potatoes. The preparation method is simple in process. Prepared dried sweet potatoes are pure in nature, long in shelf life, natural in color, delicate in taste, soft and high in nutritive value, and have no food additives. Through laboratory findings, in the dried sweet potatoes, the content of beta-carotene is 273.542-306.090 mg/kg. GF2 in fructooligosaccharides accounts for 8.37-12.86%, GF3 accounts for 10.21-14.54%, and GF4 accounts for 7.98-10.37%. Therefore, the above components of the provided dried sweet potatoes are significantly higher than dried sweet potatoes obtained by a preparation method of natural drying, hot air drying, freeze drying, microwave drying, heat pump drying, and infrared drying.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for preparing dried sweet potatoes with high fructo-oligosaccharides and β-carotene. Background technique [0002] Sweet potato, also known as sweet potato, sweet potato, sweet potato, sweet potato, sweet potato, etc., belongs to the family Convolvulaceae. Sweet potato is an annual crop, and it is used for food and vegetables. Sweet potatoes originated in the Americas, and were introduced to China by overseas Chinese in Fujian during the Wanli period of the Ming Dynasty. They were promoted and widely planted throughout the country. my country has a wide range of sweet potato planting, a large area, and high yield. The planting area can reach 140 million mu, and the total output can reach more than 100 million tons, ranking first in the world. Potatoes, represented by sweet potatoes in our country, are also recommended by the China Nutrition Association as one of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L5/00A23L5/10A23L33/00A23B7/005
CPCA23L19/105A23L5/00A23L5/13A23L33/00A23B7/0056
Inventor 肖建辉冯娅萍黄英金周庆红牛丽亚
Owner JIANGXI AGRICULTURAL UNIVERSITY
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