阅读说明：本技术 一种薯泥干片的制备方法 (Preparation method of mashed potato dry slices ) 是由 王辉 王启富 雷尊国 刘永翔 刘嘉 刘辉 陈朝军 李俊 陈中爱 王梅 唐建波 于 2019-10-21 设计创作，主要内容包括：本发明属于食品加工技术领域,尤其是一种薯泥干片的制备方法；包括：(1)原料预处理；(2)漂烫；(3)脱水：将漂烫后的薯片冷却至温室后,除去薯片表面的自由水分；(4)蒸煮：将脱水后的薯片放入处理液中蘸取后,采用混合蒸汽蒸熟；(5)压片：将蒸熟的薯片与适量辅料混合挤压成薯泥后,再挤压成薯泥片；(6)预干燥：将薯泥片翻放置在加热装置中缓慢升温至50-55℃；(7)烘干：将预干燥的薯泥片加到太阳能热泵联合干燥设备的干燥室中干燥；(8)冷却包装。本发明提供的薯泥干片的制备方法,能有效降低薯片加工过程中的营养成分损失,制得的薯泥干片营养成分含量高,色泽佳,油炸烹饪后酥脆性好；且耗能低、干燥时间短。(The invention belongs to the technical field of food processing, in particular to a preparation method of mashed potato dry slices; the method comprises the following steps: (1) pretreating raw materials; (2) blanching; (3) and (3) dehydrating: cooling the blanched potato chips to a greenhouse, and removing free water on the surfaces of the potato chips; (4) and (3) cooking: putting the dehydrated potato chips into a treatment solution for dipping, and steaming by adopting mixed steam; (5) tabletting: mixing the steamed potato chips with a proper amount of auxiliary materials, extruding into mashed potato, and extruding into mashed potato slices; (6) pre-drying: turning over the mashed potato slices, placing the mashed potato slices in a heating device, and slowly heating to 50-55 ℃; (7) drying: adding the pre-dried mashed potatoes into a drying chamber of solar heat pump combined drying equipment for drying; (8) and (6) cooling and packaging. The preparation method of the mashed potato dry slices provided by the invention can effectively reduce the loss of nutritional ingredients in the potato chip processing process, and the prepared mashed potato dry slices have high nutritional ingredient content, good color and luster and good crispness after deep-frying and cooking; and the energy consumption is low and the drying time is short.)

1. A method for preparing dried mashed potato slices comprises pretreating raw materials, blanching, dewatering, steaming, tabletting, pre-drying, and oven drying; it is characterized in that the color protection blanching: putting the rinsed potato chips into a color protection solution at 45-50 ℃ for blanching for 4-5 min; the cooking: and (3) putting the dehydrated potato chips into the treatment fluid to dip for 2-3s, and steaming by using mixed steam at the temperature of 210 ℃ and 250 ℃.

2. The preparation method of the mashed potato dry slice as claimed in claim 1, which is characterized by comprising the following steps:

(1) pretreatment of raw materials: peeling the cleaned potato body, cutting into potato chips with the thickness of 10-15mm, and rinsing to remove starch;

(2) blanching: putting the rinsed potato chips into a color protection solution at 45-50 ℃ for blanching for 4-5 min;

(3) and (3) dehydrating: cooling the blanched potato chips to a greenhouse, and removing free moisture on the surfaces of the potato chips by using cold air;

(4) and (3) cooking: putting the dehydrated potato chips into a treatment fluid to dip for 2-3s, and steaming by using mixed steam at the temperature of 210 ℃ and 250 ℃;

(5) tabletting: mixing the steamed potato chips with a proper amount of auxiliary materials, extruding the mixture into mashed potato with the particle size of less than or equal to 1.5mm, and then extruding the mashed potato into mashed potato slices with the particle size of 3-5 mm;

(6) pre-drying: turning the pressed mashed potato slices, placing the mashed potato slices in a heating device, and slowly heating to 50-55 ℃;

(7) drying: taking out the pre-dried mashed potatoes immediately, uniformly spreading the mashed potatoes on a material tray in a solar heat pump drying box, and starting a power supply to transmit drying air to a drying chamber along the vertical direction to pass through the material tray; starting a heat pump heating device, controlling the temperature of drying air in a drying chamber to be 65-75 ℃, and keeping the relative humidity to be 55-60%; simultaneously, dehumidifying and heating low-temperature and high-humidity air with the temperature of 45-55 ℃ and the humidity of 65-75% at the outlet of the drying chamber, and sending the air into the drying chamber for recycling; stopping drying after the water content of the mashed potatoes is reduced to below 10%;

(8) cooling and packaging: cooling the mashed potatoes to room temperature, packaging and storing to obtain the mashed potatoes dried slice finished product.

3. The method for preparing the mashed potato dry slice as claimed in claim 1 or 2, wherein the color-protecting solution contains 4-5 w% cinnamic acid, 0.1-0.2 w% chlorogenic acid, 0.05-0.1 w% ferrous lactate, 0.02-0.04 w% coumarin, and the balance water.

4. The method for preparing the dried mashed potato slices as claimed in claim 1 or 2, wherein the treating solution contains 6-8 w% sodium alginate, 13-15 w% konjac glucomannan and the balance water.

5. The method for preparing the dried mashed potato slices as claimed in claim 1 or 2, wherein the mixed steam is steam generated by heating an aqueous solution containing carbonic acid and cinnamic acid.

6. The method for preparing the dried mashed potato slices of claim 5, wherein the concentration of the carbonic acid in the aqueous solution is 6-10 w%, and the concentration of the cinnamic acid is 3-4 w%.

7. The method for preparing dried mashed potato slices as claimed in claim 2, wherein in step (5), the adjuvants are sophorolipid, cellulose acetate, 10 w% soybean oil solution in a ratio of 1: 3-4: 1-2 in mass ratio.

8. The method for preparing the mashed potato dry chips as claimed in claim 2, wherein in the step (5), the addition amount of the auxiliary materials is 0.2-0.3% of the mass of the steamed potato chips.

9. The method for preparing the dried mashed potato slices as claimed in claim 2, wherein in the step (6), the temperature rise rate is 2-3 ℃/min.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of mashed potato dry slices.

Background

The mashed potato dry chip is a special snack in Guizhou, is a dry chip product prepared from potato foods such as potatoes, sweet potatoes, purple potatoes and the like through the processes of cooking, tabletting, drying and the like, and is popular with consumers due to long storage life, convenience in frying and cooking and good crispness of fried and cooked finished products. The prior drying method of the mashed potato dry slices in China generally adopts a natural drying method and an artificial drying method. The natural drying method such as airing is convenient and simple, has low cost, but is easily influenced by climatic factors, particularly in rainy days, has the defects of low drying efficiency, poor product quality and the like, and dried mashed potato dry slices have dark color and serious nutrient loss. The artificial drying method includes hot air drying, sublimation drying (vacuum freeze drying), radiation drying (microwave drying, infrared drying), etc. Hot air drying is a method which is widely applied at present, but because the hot air drying is to heat the materials from outside to inside, the problems of uneven drying, low heat utilization rate, long drying time, unstable quality of dried products and the like are easy to occur in the drying process; the sublimation drying method and the radiation drying method have the advantages of high energy consumption, high equipment manufacturing cost, high drying manufacturing cost for farm products such as mashed potato dry slices and the like, and low economy. Therefore, the development of an efficient, energy-saving and green processing technology to improve the quality of the mashed potato dry slices has important practical significance and wide market prospect.

The solar heat pump combined drying technology can reduce the electric energy consumed by the heat pump through the utilization of solar energy, and the heat pump can make up for the defect that the solar energy cannot be utilized at night and in rainy days, so that the purpose of processing all the year around is achieved, and the solar heat pump combined drying technology has a wide prospect in the utilization of drying fruits and vegetables in the future. At present, a small amount of application research on the solar heat pump combined drying technology in the aspect of vegetables and fruits is also available. The dried purple sweet potato and the processing method thereof disclosed in the patent with the application number of CN201410112670.2 comprise the following steps: 1) selecting and cleaning; 2) peeling and cutting into strips; 3) no sulfur is used for protecting color; 4) pre-boiling with steam; 5) drying by combining a solar auxiliary heat pump; 6) cooling, packaging and storing. The conditions of the solar auxiliary heat pump combined drying are as follows: the loading density was 1.0kg/m²～5.0kg/m²Drying at 55-75 deg.c, rotating speed of the turntable of 2.0-8.0 r/min, slicing thickness of 2-6 mm, water content conversion of 117-200% and drying to 20-30%. The drying method disclosed in the patent does not fully utilize heat energy, and has the problem of great loss of nutrient components when the drying method is used for tabletting and drying the mashed potatoes. The researchers of the invention also study the drying technology of the potato slices by combining the solar heat pump and the drying technology in the earlier period: a method for drying potato slices by solar heat pump as disclosed in CN201711444878.4 comprises selecting raw materials, washing, peeling, slicing, washing, and drainingDrying, blanching, cooling, soaking in salt water, draining, drying, cooling, and packaging to obtain the final product; and (3) drying: spreading potato slices on a material tray in a drying chamber, wherein the interval between the potato slices is 1-2cm, and closing the drying chamber after completion; starting a power supply of the drying equipment to enable drying air to be conveyed to the drying chamber along the horizontal direction to pass through the material tray; starting the heat pump heating device, controlling the temperature of the drying air in the drying chamber at 60-70 ℃, and keeping the relative humidity at 50-55%. Simultaneously, dehumidifying and heating low-temperature and high-humidity air with the temperature of 40-55 ℃ and the humidity of 65-70% at the outlet of the drying chamber, and sending the air into the drying chamber for recycling; and stopping drying after the water content of the potato slices is reduced to below 6%. The processing technology realizes the recycling of heat energy; however, compared with the potato slices, the structure and the physical and chemical properties of the nutritional ingredients of the cooked mashed potato slices are changed, and the processing technology is directly used for drying the mashed potato slices, so that the problem of great nutritional ingredient loss exists.

Disclosure of Invention

In order to solve the technical problems in the prior art, the researchers of the invention further study on the basis of the prior art of drying potato chips by using a solar heat pump, and provide a preparation method of dried mashed potato chips, which is realized by the following technical scheme:

(1) pretreatment of raw materials: peeling the cleaned potato body, cutting into potato chips with the thickness of 10-15mm, and rinsing to remove starch;

(2) blanching: putting the rinsed potato chips into a color protection solution at 45-50 ℃ for blanching for 4-5 min;

(3) and (3) dehydrating: cooling the blanched potato chips to a greenhouse, and removing free moisture on the surfaces of the potato chips by adopting cold air;

(4) and (3) cooking: putting the dehydrated potato chips into a treatment fluid to dip for 2-3s, and steaming by using mixed steam at the temperature of 210 ℃ and 250 ℃;

(5) tabletting: mixing the steamed potato chips with a proper amount of auxiliary materials, extruding the mixture into mashed potato with the particle size of less than or equal to 1.5mm, and then extruding the mashed potato into mashed potato slices with the particle size of 3-5 mm;

(6) pre-drying: turning the pressed mashed potato slices, placing the mashed potato slices in a heating device, and slowly heating to 50-55 ℃;

(7) drying: taking out the pre-dried mashed potatoes immediately, uniformly spreading the mashed potatoes on a material tray in a solar heat pump drying box, and starting a power supply to transmit drying air to a drying chamber along the vertical direction to pass through the material tray; starting a heat pump heating device, controlling the temperature of drying air in a drying chamber to be 65-75 ℃, and keeping the relative humidity to be 55-60%; simultaneously, dehumidifying and heating low-temperature and high-humidity air with the temperature of 45-55 ℃ and the humidity of 65-75% at the outlet of the drying chamber, and sending the air into the drying chamber for recycling; stopping drying after the water content of the mashed potatoes is reduced to below 10%;

(8) cooling and packaging: cooling the mashed potatoes to room temperature, packaging and storing to obtain the mashed potatoes dried slice finished product.

Preferably, the color protection liquid comprises 4-5 w% of cinnamic acid, 0.1-0.2 w% of chlorogenic acid, 0.05-0.1 w% of ferrous lactate and 0.02-0.04 w% of coumarin. The color protection liquid can passivate oxidase in the potato chips at a lower temperature, prevent the browning of the potatoes and reduce the loss of nutritional ingredients caused by blanching.

Preferably, the treatment fluid comprises 6-8 w% of sodium alginate and 13-15 w% of konjac glucomannan. The treatment liquid can form a film on the surface of the potato chips, and the loss of nutrients in the cooking process is reduced.

Preferably, the mixed steam is steam generated by heating an aqueous solution containing carbonic acid and cinnamic acid. The mixed steam can further passivate oxidase in the potato chips, kill microorganisms in the potato chips and improve the anti-microbial pollution capacity of the potato chips.

Preferably, the concentration of carbonic acid in the aqueous solution is 6-10 w%, and the concentration of cinnamic acid is 3-4 w%.

Preferably, in the step (5), the auxiliary materials are sophorolipid, cellulose acetate and 10 w% soybean oil solution according to the weight ratio of 1: 3-4: 1-2 in mass ratio. The auxiliary materials can adsorb the nutrient components in the mashed potato slices, reduce the nutrient loss in the drying process, enhance the elasticity of the mashed potato slices and improve the taste.

Preferably, in the step (5), the addition amount of the auxiliary materials is 0.2-0.3% of the mass of the steamed potato chips.

Preferably, in the step (6), the heating rate is 2-3 ℃/min.

The method pre-dries the mashed potato slices and then dries the mashed potato slices, can prevent the loss of nutritional ingredients in the mashed potato slices caused by sudden heating in the drying process, and can increase the fragrance of the mashed potato dried slices.

The invention has the beneficial effects that:

according to the preparation method of the mashed potato dry slices, the loss of nutritional ingredients in the potato chip processing process can be effectively reduced through the combined treatment of the color protection liquid, the treatment liquid, the mixed steam and the auxiliary materials, and the prepared mashed potato dry slices and the prepared sweet potato dry slices have high content of nutritional ingredients, good color and luster, good crispness and high nutritional value after deep-frying and cooking; the protein content of the fried dried mashed potatoes can reach 6.16g/100g, the dietary fiber content can reach 12.23g/100g, the carotenoid content can reach 0.68g/100g, and the VC content is 26.18mg/100 g; the protein content of the fried dry sweet potato paste slices can reach 3.98g/100g, the dietary fiber content can reach 22.6g/100g, the carotenoid content can reach 25.7g/100 g, and the VC content can reach 28.4mg/100 g.

Compared with a heat pump single drying technology, the solar heat pump drying technology saves 3.2 kW.h of electric energy, removes the energy consumption of equipment, and saves the electric energy which accounts for 23% of the power consumption of the heat pump in drying operation. Meanwhile, compared with the solar energy single drying, the solar heat pump combined drying has higher dehumidification energy consumption ratio, the maximum difference value of the two is 0.65 kg/(kW.h), the solar heat pump drying system saves energy by 35-40% compared with the coal-fired oven drying, the energy-saving and emission-reducing effects are obvious, and the solar heat pump combined drying system has the advantages of drying time shortening, drying cost saving, no pollution, environmental protection and the like, and is suitable for popularization.

Detailed Description

The technical solution of the present invention is further defined below with reference to the specific embodiments, but the scope of the claims is not limited to the description.