A kind of non-fried sweet potato processing technology
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A processing technology, non-fried technology, applied in the function of food ingredients, protecting fruits/vegetables with a coating protective layer, food ingredients as coating agents, etc., can solve the problem of sweet potato strips surface being too sweet, affecting the flavor of sweet potato strips, Uneven mixing and other problems, to achieve the effect of increasing color, good dissolution effect, and extending shelf life
Active Publication Date: 2021-07-06
BEIJING FUYINONG CHESTNUTS
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Abstract
Description
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Problems solved by technology
Although the preparation method of the sweet potato strips does not adopt the method of frying, the sweet potato strips need to be soaked in syrup, a small part of the syrup enters the inside of the sweet potato strips, and most of the syrup forms a layer of syrup on the surface of the sweet potato strips, so that Uneven mixing between syrup and sweet potato strips can easily cause the surface of sweet potato strips to be too sweet, and the syrup is prone to gelatinization and bitterness during the puffing process, which affects the flavor of sweet potato strips
Method used
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preparation example Construction
[0047] Preparation example of compound additive
[0048] The compound additive is prepared by the following method: uniformly mixing white sugar, citric acid, sodium carboxymethyl cellulose, chondroitin sulfate, sweet potato sprouts and green tea extract to obtain the compound additive.
Embodiment 1
[0052] The invention discloses a non-fried sweet potato processing technology. The raw materials of the sweet potato include frozen sweet potato pieces, compound additives and protective agents. The raw material ratio of the compound additive is shown in Table 1, and the compound additive adopts the preparation example of the above compound additive. The raw material ratio of the protective agent is shown in Table 2, and the protective agent adopts the preparation example of the above-mentioned protective agent.
[0053] Including the following steps:
[0054] S1, thawing and softening
[0055] Under the condition that the temperature is 70° C., the frozen sweet potato pieces are heat-insulated for 5 hours to obtain softened sweet potato pieces, and the moisture content of the softened sweet potato pieces is 55%.
[0056] S2, mixing
[0057] The compound additive is added into the softened sweet potato pieces, the weight ratio of the softened sweet potato pieces and the com...
Embodiment 2
[0067] A non-fried sweet potato processing technology. The difference between this embodiment and Example 1 is that the raw material ratios of the compound additive and the protective agent are different. The raw material ratio of the compound additive is shown in Table 1. The protective agent The ratio of raw materials is shown in Table 2.
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PUM
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Abstract
The invention relates to a non-fried sweet potato processing technology, which belongs to the technical field of sweet potato processing and comprises the following steps: S1, thawing and softening: under the condition of 65-75°C, heat preservation of frozen sweet potato pieces for 4-6 hours to obtain Softened sweet potato pieces; S2, mixing: adding compound additives to the softened sweet potato pieces, mixing evenly to obtain a mixture; S3, grinding and forming: grinding the mixture, and then extruding to obtain a preliminary product; S4, Coating protective layer: apply a layer of protective agent on the surface of the primary product, and let it stand to obtain a semi-finished product; S5, baking: bake the semi-finished product at a temperature of 70-80°C to obtain sweet potatoes; S6 , post-processing; the raw materials of the protective agent include water, honey, ethanol, and food-grade nano-bamboo charcoal. The non-fried sweet potato processing technology reduces gelatinization and bitterness on the surface of the sweet potato, so that the sweet potato has good flavor and nutritional quality.
Description
technical field [0001] The invention relates to the technical field of sweet potato processing, more specifically, it relates to a non-fried sweet potato processing technology. Background technique [0002] Sweet potato, rich in protein, starch, pectin, cellulose and various minerals, has the reputation of "longevity food" and has anti-oxidation, anti-aging, anti-cancer effects, and is deeply loved by consumers at home and abroad. [0003] At present, the patent document with the authorized notification number CN103907853B discloses a processing method of multi-flavored low-sugar crispy sweet potato strips, which includes selecting sweet potato raw materials, cleaning, peeling, cutting into strips or slices, blanching to protect the color, boiling, Freezing, thawing, low-temperature vacuum frying and deoiling, seasoning and packaging steps, followed by lactic acid fermentation after the step of cutting into strips or slices, that is, draining the raw material, soaking in 8% ...
Claims
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Application Information
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