Sweet potato is also known as sweet potato, sweet potato, red peony, hawthorn and so on. Sweet potato not only has high nutritional value, but also has high medicinal value. In recent years, the nutrition and health effects and medicinal value of sweet potato have been paid more and more attention in the world. In many developed countries, even the consumption of sweet potato has been formed. In order to help everyone understand and understand sweet potato food, Professor Qin Wen from Sichuan Agricultural University is invited to introduce relevant knowledge.
At present, sweet potato foods mainly include vermicelli and powdered skin; candied fruits, such as Liancheng red heart dried potato and sweet potato preserves; small foods such as crispy potato chips and fried sweet potato chips; and pastries such as sweet potato snacks and sweet potato; Soft candy, sugar, and beverages such as sweet potato milk. The following describes the processing methods of several sweet potato products.
Sweet potato crispy sugar
The product features a special aroma of sweet potato, crispy and slag-free, sweet and delicious. The raw material formula is 20 kg of glutinous rice, 12 kg of fresh sweet potato, 10 kg of vegetable oil, 12.5 kg of white sugar, 7.5 kg of sucrose, 4 kg of cooked peanut kernels and 1.5 kg of cooked sesame seeds. The specific operation points are as follows:
1. Raw material treatment: soak the glutinous rice for 12 hours, drain and grind into powder. Sweet potatoes are steamed on the pan, peeled and cut into small pieces or smashed.
2. Mixing: Mix the sweet potato and glutinous rice flour evenly, compact it in a container, cut into small pieces of 4-5 cm square, and steam for 20-25 minutes until steamed.
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4. Shredded and dried: Cut the blank into 6-7 cm square pieces, cut into 3-4 cm pieces, and finally cut into 6-7 cm pieces, and dry them in the shade.
5, frying: oil temperature 170-180 ° C, the potato wire is fried into a yellowish surface, when the hand can be broken, immediately start the pot.
6. Sugar: Sugar, sugar and a small amount of water are heated and dissolved, filtered, and then boiled to 128-130 °C.
7. Syrup: Pour the fried potato chips and cooked peanut kernels into the syrup. Mix well.
8. Molding: The mixed material is poured into the wooden frame on the chopping board, pressed and flattened, and finally cut into squares with a knife. The wooden frame has a length of 50 cm and a height of 2.5 cm. When used, a layer of cooked oil is applied to the inside of the wooden frame, and a layer of cooked sesame is placed on the chopping board to prevent adhesion.
Sweet potato preserve
The product features sweet potato glutinous rice with a variety of vitamins and invert sugar, good taste, fresh potato flavor and moderate toughness. The raw material formula is 50 kg of potato chips, 15-20 kg of white sugar, 1-1.5 kg of honey, 100 g of citric acid and 75 kg of water. The main points of production are as follows:
1. Washing potatoes: Select fresh potatoes with a diameter of 5 cm or more, and wash the soil for later use.
2, peeled and cut: use a peeling machine or hand to remove the skin, cut into rectangular or other shaped pieces, the length does not exceed 5 cm. Do not cut into thin strips to prevent cooking. After cutting, wash off the chips and starch on the potato chips with water.
3. Hardening: Put the cut potato pieces into lime water and soak until the surface has a certain hardness. Remove and rinse.
4, candied: put the hardened potato pieces into a stainless steel pot, add water, sugar, honey, citric acid, boil as soon as possible, cook for about 30 minutes, cooked with potato chips is not bad.
5. Impregnation: The potato pieces and the sugar liquid are immersed in a large tank for 24 hours to further melt the potato pieces.
6, sugar control: the impregnated potato pieces are removed, the single layer is spread flat on the cage, the potato pieces do not stack, control the sugar liquid.
7. Baking: Bake the cage in the drying room and control the temperature between 60-70 °C. When roasting, it will be turned over for 12 hours, and the moisture content of the potato pieces will fall to 16%-18%.
8. Integer packaging: Cool the potato chips out of the house, remove the debris and unformed small pieces, and seal the bag.
Sweet potato chips
The processing process of sweet potato chips is raw material selection→cleaning→slicing→color protection→dehydration→vacuum frying→deoiling→cooling→packaging. The operational points are as follows:
1. Raw material selection: Choose fresh and full-bodied sweet potatoes with tight meat, no mildew, no pests and no mechanical damage.
2. Cleaning: first soak the sweet potato in clear water for 1-2 hours, then remove the sediment and inclusions on the potato cake by hand or washing machine, then remove the skin layer of the sweet potato with a stainless steel knife and quickly immerse it in clean water.
3, slice color protection: because sweet potato is rich in starch, high solid content, its slice thickness should not exceed 2 mm. The sliced ​​sweet potato chips quickly have starch spilling on the surface, and browning may occur in the air for a long time, so they should be immediately put into boiling water for 2-3 minutes, then removed and placed in water to cool. The heat treatment mainly has the following effects: destroying the activity of the enzyme, stabilizing the color; removing the starch exposed to the surface after the tissue section, preventing the starch from being immersed in the cooking oil during the frying process to affect the quality of the oil; and preventing the mutual adhesion of the slices during frying. Heat treatment is the α-aging process of starch, which prevents the starch from gelatinizing to form a colloidal barrier layer during frying, which affects the dehydration of internal tissues and reduces the rate of dehydration. The fried sweet potato crisps which are not treated by this process are hard and have a bad taste.
4. Dehydration: Desiccate the sweet potato slices before frying to remove the moisture on the surface of the potato chips. The equipment that can be used is a punching rotary drum, a rubber sponge squeeze roller, a vibrating mesh conveyor belt, and a centrifugal separator.
5, vacuum frying: vacuum frying technology overcomes the shortcomings of high temperature frying, can better maintain the nutrient composition and color of sweet potato chips, making the taste crisp, crisp but not greasy.
6. Deoiling and cooling: The hot potato chips are placed in a centrifuge and centrifuged at 1200 rpm for 6 minutes, then aired to cool.
7. Grading packaging: The products are sealed in bags according to the shape and color conditions. It is best to use vacuum nitrogen filling packaging to keep the finished water content at around 3% to ensure the quality of the finished product.
Sweet potato drink
Sweet potato beverage processing process is sweet potato → cleaning → pretreatment → chopping and pulping → juice extraction → centrifugation → enzyme treatment → enzyme digestion → homogenization → blending → canning → sterilization → sweet potato juice. The operational points are as follows:
1. After collecting the sweet potato on the cleaning site, remove the inferior sweet potato tubers with dried and contaminated pests and mildews, put them into a woven bag and transport them back, and pour them into the running pool to gently clean the soil on the skin with a brush.
2. Pretreatment. After peeling the washed fresh sweet potato, it is quickly put into the color protection solution for 2 hours, and then washed. Drain in a cool, ventilated place. The color matching solution ratio is: 0.1% citric acid and 0.2% sodium metabisulfite.
3. Chopping and juicing: The potato pieces are chopped, the water is added according to 1:1, and the juice is directly extracted by a spiral juicer, and the juice is separated by centrifugation to obtain potato chips and sweet potato slag.
4. Enzyme treatment: The sweet potato juice obtained by centrifugation is turbid due to the starch and pectin. It is treated by adding high temperature resistant α-amylase and pectinase.
5. Inactivation of the enzyme: The enzyme-treated sweet potato juice is further heated to 90 ° C, the enzyme is extinguished for 10 minutes, and then rapidly cooled to room temperature.
6. Blending: According to the formula requirements, the raw materials through the pretreatment are mixed and formulated.
7. Homogenization: Homogeneity has a great influence on the stability of juice, and is carried out with different homogenization pressures.
8. Filling and sterilizing: After filling, sterilize at 100 °C for 20 minutes, and then package into a sweet potato drink.
Dehydrated dried potato
The water in the fresh potato pieces is removed to obtain a dry potato which is easy to store and convenient to eat, and can be reduced into fresh potato pieces when immersed in warm water. The production process is cleaning → dicing → blanching → sulfur treatment → steaming → drying → finished product. The operational points are as follows:
1. Cleaning: Select fresh potato pieces without pests and diseases, and peel with manual or mechanical washing.
2. Cut: Cut the potato pieces into a certain shape. Such as sheets, strips, wires, squares, etc., thick and thin 1 cm or so, otherwise the drying time is too long.
3, blanching: the cut potato material into 100 ° C boiling water or rapid cooking for 2 minutes, so that its surface is mature, the time can be determined according to the size of the material. The purpose is to destroy the active enzymes in the tissue, inhibit the oxidation, do not change color when dry, reduce the loss of vitamins, and accelerate the drying speed.
4, vulcanization treatment: the hot-baked raw materials into the cement brick building, fumigation with sulfur for 1-2 hours (burning sulfur 0.4 kg per cubic meter, sealed). The main function is to adsorb certain sulfurous acid on the surface to prevent oxidation during drying, maintain the original color, and accelerate dehydration and drying.
5, drying: can use a variety of homemade drying room, the temperature is 65-70 ° C is appropriate, and can be fully ventilated, can be dried in about 6 hours to less than 10% water content.
Packing: It can be marketed by dehydrating and sealing the bag with the edible plastic bag.
Flavored fans
The formula of special fresh-flavored sweet potato vermicelli is 50 grams of sweet potato starch, 1000 grams of water, 2 grams of citric acid, 80 grams of corn oil, 15 grams of salt, 40 grams of white sugar, and a proper amount of fresh meat flavor. The formula of mushroom health sweet potato vermicelli is 1600 grams of sweet potato powder, 800 grams of water, 60 grams of methyl cellulose, 10 grams of refined salt, appropriate amount of white sugar, appropriate amount of protein, and dried mushroom powder. The formula of starch sweet potato vermicelli is 5-10 grams of bean starch, 15O grams of sweet potato powder, 300-50O grams of alum, 100 kilograms of water, and a proper amount of food flavor.
Production process: Accurately weigh all kinds of raw and auxiliary ingredients, add water and mix well to prevent dry granular starch. Then, the fan machine is heated and heated, so that the water temperature in the water tank rises by more than 95 degrees, and then the good starch is poured into the hopper of the fan machine, and the product can be started up. Hot fans coming out of the fan machine, after a little blowing through the export fan, cut it with scissors, put it on the prepared bamboo mat, put it in the shade for 6-8 hours, then sprinkle some cold water or hot water. A little bit of it, just dry it to dry.
The notes are as follows:
1. In the production process of self-cooking powder machine, if the temperature of starch and water tank is not high, it is easy to produce the phenomenon of fans. If this happens, add an appropriate amount of fan-specific aerosol to the good starch.
2, in the process of ingredients, you can add appropriate amount of sweet potato fan whitening agent and reinforced agent. In order to improve the color of the fans and improve the strength of the fans, we can produce a variety of high-quality, sweet potato fans.
Instant fans
The processing flow is starch → smashing → batching → adding hydrating slurry → gelatinizing → forming → aging → pine wire → washing powder → dehydration → drying → cooling → inspection → packaging → finished product. The ingredients are 100 kg of starch, 0.5-1 kg of alum, 0.05-0.1 kg of edible bleaching essence, 0.3-0.8 kg of edible vegetable oil, 0.3-0.8 kg of edible salt, and 0.05-0.1 kg of konjac flour. The operational points are as follows:
1. Snoring: Add 0.15 kg of dry powder to 2-2.5 kg of warm water with a temperature of 30-40 ° C. After mixing, filter, then add 30-40 kg of water at a temperature of 100 ° C. At this time, add boiling water while stirring. Finish, and continue to stir for a few minutes, then cool for use, according to the above ingredients, can be used to mix 50 kg of starch with water.
2, mixing the pulp: in the pulping machine. After picking up the palm with the palm of the hand in the winter, the powder can be hanged into pieces, and the hand can be grasped in the summer. The slurry on the five fingers can be hung into a line and the 5-8 mm hanging line is kept continuously, indicating the starch added during the mixing. And the amount of water, and the mixing effect is good.
3. Maturation and molding: It can be molded by “hammering fan molding machineâ€, “jacket heating type self-cooking fan machineâ€, “non-stick fan machine†and the like.
4, pine: The purpose of the pine is to loose the fans together, loose fans of a single state, in order to bowl and dry. The fans produced by the self-cooked fan machine, because they were squashed into fans after the gelatinization, although the cooling measures were taken, the adhesion was still great, and since the fans just squeezed out from the powder outlet, the adhesion was very good. In the case of strong shearing, the fractures are more tightly bonded and difficult to loosen, so a loosening treatment is required to separate them.
5, washing powder: after the loose silk fans, and did not completely and completely disperse it, should also be washed once, so that after the loose silk fans are completely dispersed, and the surface of the adhesion of dust and other impurities Cleaned. After the panning, after the fish is removed, it is packed in a cloth bag and sent to a three-legged centrifuge to remove the surface water. In order to facilitate the filling process, the dehydration time should not exceed 3 minutes, otherwise it will cause fans. The intertwining between the two makes the bowling work impossible. The dehydration time is too short, the energy consumption will increase when drying, and the drying time will be prolonged, which will affect the production efficiency.
6. Drying: Drying is the most important and important process for fan production, and it is also the largest part of equipment investment. According to the actual situation, "storage type low temperature dryer", "single layer circulating type dryer", "multilayer hot air circulation dryer" and the like can be used.
Sweet potato sweet dates
The production method is divided into 4 steps:
1. Place the sweet potato for 15-2O days. The starch is saccharified.
2, the sweet potato to the head and tail, washed, steamed on the cage, out of the cage to cool and peel, cut into 5-6 cm long, 2-3 cm thick pieces.
3. Bake the small potato pieces or bake them in the oven, and gently flip them while drying (bake), taking care not to damage the original shape. Bake until the water content of the potato pieces is 35%.
4. Process the baked small potato chips into an oval shape. Bake again until the water content is about 2O%.
Sweet potato tofu
The production method is divided into 3 steps:
1. Wash the soybeans and soak them in water for 15 hours (about 24 hours in winter).
2. Use a pulverizer to add a small amount of water to pulverize the soaked soybean into a slurry, then add it to the tank and stir it. The resulting bean juice is filtered to remove the slag, poured into a wok and boiled, and the temperature is maintained at about 100 degrees Celsius.
3. Mix about 700 grams of paste-like sweet potato starch pulverized in a pulverizer in each 7 liters of soybean milk, and gently stir for 1 minute, then add 50 g of coagulant.
4. The protein of soybean and sweet potato will gradually precipitate out, put it in a moment, pour into the box with filter cloth, press out the water and then move out of the box, cut into pieces of appropriate size, and cool to get sweet potato tofu.
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