CN102488162A - Method for preparing sweet potato chips through osmotic dehydration and hot air microwave combined drying - Google Patents
Method for preparing sweet potato chips through osmotic dehydration and hot air microwave combined drying Download PDFInfo
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- CN102488162A CN102488162A CN2011104067914A CN201110406791A CN102488162A CN 102488162 A CN102488162 A CN 102488162A CN 2011104067914 A CN2011104067914 A CN 2011104067914A CN 201110406791 A CN201110406791 A CN 201110406791A CN 102488162 A CN102488162 A CN 102488162A
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 39
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 39
- 238000001035 drying Methods 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title claims abstract description 13
- 230000018044 dehydration Effects 0.000 title abstract description 10
- 238000006297 dehydration reaction Methods 0.000 title abstract description 10
- 230000003204 osmotic effect Effects 0.000 title abstract 4
- 235000010675 chips/crisps Nutrition 0.000 claims abstract description 9
- 238000002791 soaking Methods 0.000 claims abstract description 7
- 102000004190 Enzymes Human genes 0.000 claims abstract description 5
- 108090000790 Enzymes Proteins 0.000 claims abstract description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- 230000008569 process Effects 0.000 claims abstract description 5
- 239000005720 sucrose Substances 0.000 claims abstract description 5
- 238000007605 air drying Methods 0.000 claims description 12
- 239000012530 fluid Substances 0.000 claims description 6
- 230000000149 penetrating effect Effects 0.000 claims description 6
- 238000005516 engineering process Methods 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000000047 product Substances 0.000 abstract description 22
- 235000013305 food Nutrition 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 4
- 239000012466 permeate Substances 0.000 abstract description 3
- 230000007547 defect Effects 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 239000011265 semifinished product Substances 0.000 abstract description 2
- 235000012041 food component Nutrition 0.000 abstract 1
- 238000007602 hot air drying Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000002372 labelling Methods 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 241000207782 Convolvulaceae Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 230000009931 harmful effect Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000009777 vacuum freeze-drying Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000021506 Ipomoea Nutrition 0.000 description 1
- 241000207783 Ipomoea Species 0.000 description 1
- 241001560086 Pachyrhizus Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 239000005418 vegetable material Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
一种渗透脱水-热风微波联合干燥制备红薯脆片的方法，属于果蔬加工技术领域。本发明主要过程为：将红薯清洗、去皮、切片(厚度4～8mm)、漂烫灭酶(90～100℃)，再进行渗透脱水(配制渗透液：浓度为质量分数40％的蔗糖溶液，红薯片∶渗透液质量比为1∶10～12，浸泡温度为30～40℃，浸泡时间为30～40min)，沥干后先热风干燥(60～70℃，风速1～3m/s)得到半成品(水分含量为30％～40％)，最后进行微波干燥(1～3W/g)，得到成品(水分含量为2％～5％)。本发明采用了渗透浸泡辅助脱水，再进行常压热风干燥与真空微波联合干燥的新工艺，获得的红薯制品的营养成分及色泽保持较好，产品质构松脆，又避免了油炸食品含油量高、口感油腻的缺陷，生产成本又远低于真空冷冻干燥产品，具有生产周期短、成本低、产品质量好的特点。The invention discloses a method for preparing sweet potato crisps by combining osmotic dehydration and hot air microwave drying, which belongs to the technical field of fruit and vegetable processing. The main process of the present invention is as follows: sweet potatoes are cleaned, peeled, sliced (thickness 4-8mm), blanched to inactivate enzymes (90-100°C), and then osmotic dehydration (preparation of permeate: concentration of sucrose solution with a mass fraction of 40%) , sweet potato slices: permeate mass ratio is 1:10~12, soaking temperature is 30~40°C, soaking time is 30~40min), after draining, first hot air drying (60~70°C, wind speed 1~3m/s) A semi-finished product (with a moisture content of 30% to 40%) is obtained, and finally microwave-dried (1 to 3W/g) to obtain a finished product (with a moisture content of 2% to 5%). The present invention adopts a new process of osmotic soaking to assist dehydration, and then carries out combined drying of hot air at normal pressure and vacuum microwave. The obtained sweet potato products maintain good nutritional components and color, and the product texture is crisp and crisp, and the oily content of fried food is avoided. It has the defects of high quantity and greasy taste, and the production cost is far lower than that of vacuum freeze-dried products. It has the characteristics of short production cycle, low cost and good product quality.
Description
Technical field:
A kind of permeating and dewatering-hot wind and microwave combined drying prepares the method for crisp of Ipomoea batatas, belongs to the garden stuff processing technical field.
Background technology:
Ipomoea batatas (sweet potato) has another name called sweet potato, sweet potato, sweet potato, sweet potato, pachyrhizus etc., is Convolvulaceae (convolvulaceae) sweet potato genus (ipomoea L.) overgrowing property herbaceous plant.China is maximum in the world sweet potato producing country, and its output accounts for 88% of world's sweet potato output.Sweet potato has very high nutritive value and medical value.It not only contains the important vitamin and the mineral matter of needed by human such as Vc, carrotene and calcium, phosphorus, iron; Also contain multiple bioactivator; For example soluble protein and polypeptide, phenolic compound, dietary fiber etc. have unique physiological hygiene effect and medical value.Dehydrating is an important component part of Ipomoea batatas manufacture field.Ipomoea batatas will consume a large amount of heat energy when routine is dewatered; There is pyroprocess again, its nutritional labeling is run off in a large number, because Ipomoea batatas is rich in starch and reduced sugar; So very easily brown stain in dry run is highly energy-consuming and to have a strong impact on product quality be two subject matters that exist in the Ipomoea batatas processing.
Permeating and dewatering can not remove the part moisture in the fruit and vegetable materials under low-temperature heat, product have the situation of phase transformation, have outstanding energy saving; But dewatering speed is very slow, can only remove part moisture, and the product after permeating and dewatering is handled also is not final products (shelf life is also unstable), can only be as the supplementary means of drying.
Heated-air drying is a kind of traditional drying means, is still the dry main method of Ipomoea batatas so far.But have obvious defects: rate of drying constant rate drying period in early stage is fast, the later stage falling rate drying period is slow, heat time heating time is long; High temperature; Capacity usage ratio is low; Degree that the product loss of nutritional ingredients is big, Zou contracts is serious, fragility is poor.
Vacuum freeze drying is considered to keep at present product nutritional labeling and the best a kind of drying means of color and luster, and one-time investment is big, the big production cost of energy consumption is high, the production cycle is long but exist; The defectives such as hidden danger that product is not had bactericidal action, exists microorganism to exceed standard.
Vacuum frying is as the main process technology of fruit and vegetable food, though have certain advantage at aspects such as composition and color and luster, nutritional labeling preservations, but has 20%～40% oil to remove, and is difficult to solve the harmful effect that Oxidation of Fat and Oils causes product quality; Based on the theory of " the edible oil deep-fried food is harmful to health ", vacuum oil-field food can not be widely accepted always simultaneously.
Microwave drying has that rate of drying is fast, efficient is high, food nutrient composition is destroyed the color and luster and the local flavor that keep existing product less, basically, can produce comparatively ideal expansion effect; Advantages such as product fragility is good; But exist dry place little, ventilating capability is poor, evaporate from material that the moisture that can not in time be discharged from and regelation to equipment inwall and material surface; More strengthen drying load, can not satisfy the dehydration requirement of the higher material of moisture.
Summary of the invention:
The object of the invention is exactly the deficiency that has overcome above-mentioned existence, and a kind of permeating and dewatering preliminary treatment of carrying out earlier is provided, and adopts the method for crisp of the explained hereafter Ipomoea batatas of hot blast and microwave combining drying again, relates to fruits and vegetables ' dehydration processing.
Technical solution: the main process of crisp making of Ipomoea batatas is: earlier with Ipomoea batatas through cleaning, peeling, section (thickness 4～8mm), the blanching enzyme (90～100 ℃) that goes out; (the preparation penetrating fluid: concentration is the sucrose solution of mass fraction 40% to carry out permeating and dewatering again; Sweet potato slices: the penetrating fluid mass ratio is 1: 10～12, and soaking temperature is 30～40 ℃, and soak time is 30～40min); Drain (60～70 ℃ of the first heated-air dryings in back; Wind speed 1～3m/s) obtains semi-finished product (moisture is 30%～40%), carry out at last microwave drying (1～3W/g), obtain finished product (moisture is 2%～5%).
The present invention adopts the permeating and dewatering preliminary treatment, removes the moisture about 20% earlier, cuts down the consumption of energy, shortens the time of heated-air drying; Remove in the Ipomoea batatas about 50% moisture again through heated-air drying, greatly reduce the drying load of later stage microwave dehydration equipment.
Beneficial effect of the present invention: the present invention is directed to Ipomoea batatas water content height, be rich in starch and reduced sugar, adopt the high and inferior characteristics of conventional drying energy consumption, adopt earlier to permeate and soak auxiliary dehydration; Remove the moisture about 20%; Carry out again heated-air drying (60～70 ℃, wind speed 1～3m/s) dehydration in early stage is when moisture reaches 30%～40%; Changing microwave drying over to carries out later stage dehydration (1～3W/g), reaching the final products moisture is 2%～5%.
Compare with background technology; The present invention adopts permeating and dewatering, combines the technology of hot blast later stage microwave drying in early stage, effectively reduces cost of investment, has shortened dewatering time greatly; Reduced destruction to food nutrient composition; Kept original color and luster of Ipomoea batatas and local flavor, the distinctive mass transfer of microwave drying, heat transfer type make sweet potato slices obtain comparatively ideal expansion effect, have remedied the shrinkage that early stage, heated-air drying produced; Make sweet potato slices recover original shape and obtain crisp mouthfeel, overcome the problem of conventional heated-air drying product quality difference.Microwave has bactericidal action, and it is high to have solved vacuum freeze drying pre-treatment hygienic requirements, has the exceed standard problem of hidden danger of microorganism; Compare with vacuum frying, there is not the problem of fat content height and consequent Oxidation of Fat and Oils thereof in the present invention.
In a word; The present invention is a kind of brand-new low-cost combination technique in the drying processing of Ipomoea batatas, and the nutritional labeling of retained product can obtain exterior quality preferably again to greatest extent; And unique matter structure and local flavor; Be other drying means effects that are beyond one's reach, increased added value of product, have significant application prospect.
The specific embodiment:
Embodiment 1:
Earlier with Ipomoea batatas through cleaning, (90 ℃ of enzymes are gone out in peeling, section (thickness 6mm), blanching; 2min), the permeating and dewatering (sucrose solution of mass fraction 40%; Sweet potato slices: penetrating fluid mass ratio 1: 10; 40 ℃ of soaking temperatures, soak time 30min), drain, (60～70 ℃, (1～3W/g) to final moisture content 2～3%, packing, finished product for wind speed 1～3m/s) to moisture about 30%, microwave drying for heated-air drying.
Embodiment 2
Earlier with Ipomoea batatas through cleaning, (95 ℃ of enzymes are gone out in peeling, section (thickness 6mm), blanching; 2min), the permeating and dewatering (sucrose solution of mass fraction 40%; Sweet potato slices: penetrating fluid mass ratio 1: 12; 30 ℃ of soaking temperatures, soak time 40min), drain, (60～70 ℃, (1～3W/g) to final moisture content 4～5%, packing, finished product for wind speed 1～3m/s) to moisture about 40%, microwave drying for heated-air drying.
Claims (1)
1. permeating and dewatering-hot wind and microwave combined drying prepares the method for crisp of Ipomoea batatas, belongs to the garden stuff processing technical field.The main process of the present invention is: with Ipomoea batatas cleaning, peeling, section, the blanching enzyme that goes out, carry out permeating and dewatering again and handle, drain the first heated-air drying in back, after carry out microwave drying, obtain finished product; It is characterized in that adopting earlier permeating and dewatering, carry out the technology of hot blast and microwave combining drying again;
Said permeating and dewatering: penetrating fluid concentration is the sucrose solution of mass fraction 40%, sweet potato slices: the penetrating fluid mass ratio is 1: 10～12, and soaking temperature is 30～40 ℃, and soak time is 30～40min;
Said heated-air drying: the heated-air drying temperature is 60～70 ℃, wind speed 1～3m/s, and the moisture of drying mode transfer point wet basis is 30%～40%;
Said microwave drying: microwave power is 1～3W/g, and the moisture of final products is 2%～5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104067914A CN102488162A (en) | 2011-12-09 | 2011-12-09 | Method for preparing sweet potato chips through osmotic dehydration and hot air microwave combined drying |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011104067914A CN102488162A (en) | 2011-12-09 | 2011-12-09 | Method for preparing sweet potato chips through osmotic dehydration and hot air microwave combined drying |
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| CN102488162A true CN102488162A (en) | 2012-06-13 |
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| CN2011104067914A Pending CN102488162A (en) | 2011-12-09 | 2011-12-09 | Method for preparing sweet potato chips through osmotic dehydration and hot air microwave combined drying |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271138A (en) * | 2013-06-14 | 2013-09-04 | 南京农业大学 | Purple cabbage drying method combining permeation predewatering and microwave-hot wind |
| CN104855876A (en) * | 2015-04-24 | 2015-08-26 | 成都派立食品有限公司 | Non-oil-fried sweet potato chip and processing method thereof |
| CN106901277A (en) * | 2017-04-28 | 2017-06-30 | 李茂兰 | A kind of method for producing health care dried sweet potato |
| CN107048260A (en) * | 2017-04-28 | 2017-08-18 | 李茂兰 | A kind of preparation method of tea perfume dried radish |
| CN108935904A (en) * | 2018-09-26 | 2018-12-07 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of processing method of persimmon piece preserved fruit |
| CN110447707A (en) * | 2019-09-19 | 2019-11-15 | 滁州学院 | A kind of Bulbus Allii Fistulosi infrared hot wind drying means using vacuum combined alcohol pre-treatment |
| CN110545673A (en) * | 2017-04-13 | 2019-12-06 | 能波公司 | Method for making dry porous food |
| CN111700242A (en) * | 2020-06-15 | 2020-09-25 | 百色学院 | A kind of method for osmotic dehydration combined with hot air drying of Houttuynia cordata sodium chloride solution |
| CN113632946A (en) * | 2021-08-18 | 2021-11-12 | 绍兴市果哥食品科技有限公司 | Sweet potato microwave sweet potato crisp chips and production process thereof |
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Non-Patent Citations (1)
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| 张蓉蓉等: "微波干燥法生产马铃薯脆片的研究", 《粮油加工》 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271138A (en) * | 2013-06-14 | 2013-09-04 | 南京农业大学 | Purple cabbage drying method combining permeation predewatering and microwave-hot wind |
| CN104855876A (en) * | 2015-04-24 | 2015-08-26 | 成都派立食品有限公司 | Non-oil-fried sweet potato chip and processing method thereof |
| CN110545673A (en) * | 2017-04-13 | 2019-12-06 | 能波公司 | Method for making dry porous food |
| CN106901277A (en) * | 2017-04-28 | 2017-06-30 | 李茂兰 | A kind of method for producing health care dried sweet potato |
| CN107048260A (en) * | 2017-04-28 | 2017-08-18 | 李茂兰 | A kind of preparation method of tea perfume dried radish |
| CN108935904A (en) * | 2018-09-26 | 2018-12-07 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of processing method of persimmon piece preserved fruit |
| CN110447707A (en) * | 2019-09-19 | 2019-11-15 | 滁州学院 | A kind of Bulbus Allii Fistulosi infrared hot wind drying means using vacuum combined alcohol pre-treatment |
| CN111700242A (en) * | 2020-06-15 | 2020-09-25 | 百色学院 | A kind of method for osmotic dehydration combined with hot air drying of Houttuynia cordata sodium chloride solution |
| CN113632946A (en) * | 2021-08-18 | 2021-11-12 | 绍兴市果哥食品科技有限公司 | Sweet potato microwave sweet potato crisp chips and production process thereof |
| CN113632946B (en) * | 2021-08-18 | 2023-10-27 | 绍兴市果哥食品科技有限公司 | Microwave sweet potato crisp chips and production process thereof |
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Application publication date: 20120613 |