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Method for processing sweet potato slices

A processing method and technology of sweet potato slices, applied in application, food preparation, food science, etc., can solve problems such as corruption, mildew, environmental pollution, burnt smell, etc.

Inactive Publication Date: 2012-07-18
张士良
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages of the traditional processing technology are: the production cycle is too long, and the natural saccharification and drying time is as long as 1 month, and as little as 10 to 15 days; During the long-term drying process, it is prone to environmental pollution, corruption, mildew, etc.; because such products need to be dried directly in the sun, large-scale standardized production cannot be carried out, and hygiene during drying and production cannot be guaranteed.
[0003] A kind of preserved potato processing method is disclosed in Chinese patent 03118123.6, but the defect that this processing technology exists is: Maillard reaction can occur in the production process after the raw sweet potato is peeled and seriously affects the color and luster of product; After cooking at 150-180°C for 2.5 hours in the experiment, the sweet potato was burnt black in color and had a strong burnt smell; especially the drying process adopted in this prior art is a low-temperature, multiple-time drying technology, and its operating time Long, especially the obtained sweet potato products do not have the characteristics of fragrant, crisp, crisp and sweet

Method used

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  • Method for processing sweet potato slices

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A processing method of sweet potato chips, comprising the following steps:

[0016] Screening of raw materials: 1. Screening of raw materials: those high-quality sweet potato varieties with high sugar content should be selected, such as left potato, more preferably high-quality sweet potato No. sweetness;

[0017] Slicing: Gently scrape the 1mm skin on the surface of the sweet potato, put it into a slicer, cut into slices with a thickness of 1mm, and store them by classification. Due to the different thicknesses, the finished products have slightly different tastes, which can suit the tastes of different consumers.

[0018] Soaking: prepare the soaking liquid according to the weight of each 50g vitamin C, 50g sodium metabisulfite, 50g protein sugar, 50g crisping agent, 50g leavening agent, 50g citric acid, 50g cyclamate dissolved in 50kg water, and heat the above soaking liquid To 95 ℃, then put the sweet potato slices in, soak for 2 to 5 minutes;

[0019] Dehydratio...

Embodiment 2

[0023] The difference from Example 1 is:

[0024] Slicing: Gently scrape off the 1mm skin on the surface of the sweet potato, put it into a slicer, cut into slices with a thickness of 10mm, and store them by classification.

[0025] Soaking: The heating temperature of the soaking liquid is 100℃, and the sweet potato slices are soaked for 5 minutes;

[0026] Dehydration: The method of natural dehydration can be used. In order to adapt to industrial production, a dehydrator can also be used to keep the water content of sweet potato slices at 25%.

[0027] Frying: Control the oil temperature to 170°C until the surface of the sweet potato slices is golden yellow, and the taste is crisp and crisp.

[0028] Packaging; after quantitative packaging of sweet potatoes, vacuum and kill at 130°C for about 40 minutes.

Embodiment 3

[0030] The difference from Example 1 is:

[0031] Slicing: Gently scrape off the 1mm epidermis on the surface of the sweet potato, put it in a slicer, cut into slices with a thickness of 6mm, and store them by classification.

[0032] Soaking: The heating temperature of the soaking liquid is 98°C, and the sweet potato slices are soaked for 3 minutes;

[0033] Dehydration: The method of natural dehydration can be used. In order to adapt to industrial production, a dehydrator can also be used to keep the water content of sweet potato slices at 20%.

[0034] Frying: control the oil temperature to 150℃, until the surface of the sweet potato slices is golden yellow, and the taste is crisp and crisp.

[0035] Packaging; after quantitative packaging of sweet potatoes, vacuum and kill at 115°C for about 30 minutes.

[0036] In order to adapt to the tastes of different consumers, a mixing step may also be included between the frying step and the packaging step. The mixing step is: mi...

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Abstract

The invention relates to the food processing field, in particular to a method for processing sweet potato slices. The method comprises the steps of material selecting, slicing, soaking, drying, frying and packaging, wherein the soaking step is carried out as follows: dissolving 50g of vitamin C, 50g of sodium metabisulfite, 50g of albumen sugar, 50g of friability agent, 50g of raising agent, 50g of citric acid and 50g of sodium cyclamate into 50kg of water to prepare soaking liquid, heating the soaking liquid to 95-100 DEG C, and putting sweet potato slices into the soaking liquid to soak for2-5 minutes; in the dehydration step, keeping the moisture content of the sweet potato slices to be 15-25 percent; in the frying step, controlling the oil temperature to be 120-170 DEG C till the surfaces of sweet potato slices present golden color; and in the packaging step, quantitatively packaging the sweet potato slices, vacuumizing and sterilizing about 15-40 minutes at 100-130 DEG C. The invention has the technical advantages of reducing the production time and the processing time and preserving the nutrient contents of sweet potato, and the sweet potato product is delicious, crisp, brittle and sweet.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a sweet potato processing method. Background technique [0002] Sweet potato is one of the main traditional grains in China. The existing processing methods are mainly to directly make sweet potatoes into dried potatoes or steam them to make dried potatoes and French fries. Such processing methods have serious defects. The defects of traditional processing technology are: the production cycle is too long, and the natural saccharification drying time is as long as 1 month, and as little as 10 to 15 days; During the long-term drying process, it is prone to environmental pollution, corruption, mildew, etc.; because such products need to be directly dried in the sun, it is impossible to carry out large-scale standardized production, and it cannot guarantee the sanitation during drying and production. . [0003] In Chinese patent 03118123.6, a processing method of preserved potato is ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/217A23L19/18
Inventor 张士良
Owner 张士良
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