Sulfur-free color-protected potato strips and processing method thereof

Abstract

The invention relates to sulfur-free color-protected potato strips and a processing method thereof. The processing method comprises the following steps; removing peel; cutting potatoes into strips; rinsing the potato strips; performing sulfur-free color protection; performing steam pre-cooking; performing joint drying through a solar-assisted heat pump; cooling the dried potato strips; flavoring the cooled potato strips; and packaging the flavored potato strips. According to the processing method, a sulfur-free color protecting agent is adopted, so that the surfaces of dried potatoes have good color, and the effects of inhibiting enzymatic promotion and non-enzymatic browning can be achieved; besides, a joint drying technology of the solar-assisted heat pump is adopted to produce dried potatoes, so that the flavor, the color and relevant quality of the dried potatoes can be furthest maintained, the produced dried potato products are bright in color, beautiful in appearance, and good in reservation of nutritional ingredients; therefore, the enhancement of the market competitiveness of the dried potato products is facilitated.

Description

technical field [0001] The invention relates to a sulfur-free color-protected potato stick and a processing method thereof, belonging to the technical field of food processing technology. Background technique [0002] Potatoes are perennial herbaceous plants belonging to the family Solanaceae, and their tubers are edible. Potatoes are the third most important food crops in the world, second only to wheat and corn. Potatoes are also known as ground eggs, foreign potatoes, etc., the tubers of Solanaceae plants. Together with wheat, corn, rice, and sorghum, it has become the world's top five crops. The nutritional value of potato protein is high. Potato tubers contain about 2% protein, and the protein content in dried potatoes is 8% to 9%. According to research, the nutritional value of potato protein is very high, and its quality is equivalent to that of egg protein. It is easy to digest and absorb, and is better than protein from other crops. Moreover, potato protein contai...

AI Technical Summary

Problems solved by technology

[0003] With the passage of time and the development of society, potatoes are not only widely recognized by people, but also more and more come into people's lives, becoming an indispensable delicacy in people's recipes. Now people's main way of eating is to eat potatoes It is made into dried potatoes, but fresh potatoes are susceptible to microbial infection after harvesting due to their high water content (65-80%) and rich nutrients, and are not resistant to storage. Processing dried potatoes through drying technology is the solution to the problem of postharvest freshness. One of the most important methods of purple sweet potato, which has the characteristics of large amount of fresh fruit processing, fast speed, and high degree of mass participation

However, at present, the methods of drying potatoes in our country generally adopt the "sun drying method", "coal drying method" and "hot air drying method", which have the disadvantages of low drying efficiency, high energy consumption, and poor product quality. The dry color is dark, the water content is low (<15%), the sulfur content is high, and the nutritional loss is serious, especially the functional components such as anthocyanins are greatly reduced, which seriously affects the nutrition, taste and flavor of dried potatoes; on the other hand, potatoes are rich in many Phenol oxidase (DDO) is prone to browning during the peeling process, which seriously affects product quality. Traditional color protection processes often use sulfur dioxide as a color protection agent, and there are SO2 residues exceeding the standard, which seriously affects people's health.