Method for preparing dried sweet potato food

Abstract

The method for producing dried sweet potato food is characterized by preparing its multi-functional additive and its formula. Said additive is composed of five organic acids of citric acid, phytic acid, lactic acid, propionic acid and acetic acid or its sodium salt, potassium salt and magnesium salt, and has the functions of hardening, crisping, protecting colour, resisting browning, regulating and controlling pH value, resisting bacteria, preventing mold and reducing water content activity. Said invention can produce low-sugar, high water content and sulfur-free (or microsulfur) dried sweet potato food.

Description

Technical field [0001] The invention relates to a processing method of dried sweet potato food, in particular to a processing method of low-sugar, high-moisture, sulfur-free (or slightly sulfur) sweet potato dried food. Background technique [0002] Sweet potato (also known as: sweet potato), can be boiled and eaten, and can also be processed into various dried sweet potato (sweet potato preserved) snack food or convenience food. But the sugar content of sweet potato dried food processed by traditional production and processing methods is too high, and the general sugar content is as high as 60% to 70%; the moisture content is too low, and the general moisture content is about 15%; Dry and hard to bite, poor taste; in traditional processing methods, sulfites are often added as color protectants and preservatives, and the residual sulfur dioxide content in dried sweet potatoes is high; and the surface of dried sweet potatoes is uneven, prone to frosting (Sand return phenomen...

AI Technical Summary

Problems solved by technology

But the sugar content of sweet potato dried food processed by traditional production and processing methods is too high, and the general sugar content is as high as 60% to 70%; the moisture content is too low, and the general moisture content is about 15%; Dry and hard to bite, poor taste; in traditional processing methods, sulfites are often added as color protectants and preservatives, and the residual sulfur dioxide content in dried sweet potatoes is high; and the surface of dried sweet potatoes is uneven, prone to frosting (Sand return phenomenon), not only affects the look and feel of the product, but also affects the quality of the product