Production Technology of Sweet Potato Gold Thread

Sweet potato is also called potato, red taro, sweet potato, sweet potato and so on. Belong to convolvulus, sweet potato, sweet potato species, for the vine of herbs, evergreen in the tropics, perennial. Sweet potato adaptability and stress resistance are very strong, drought resistance, barren, alkali resistance, requirements of soil conditions are not strict, insect damage recovery regeneration ability is strong, in poor soil, low fertilizer level conditions, can receive more than 1000 fresh potatoes per mu. Sweet potato is widely used in industry, but it is often used as feed in rural areas, and its economic value cannot be well reflected. Making fresh sweet potato into golden sweet potato strips can keep the flavor and nutritional value of fresh fruit, and the equipment is simple, the technology is easy to master, and it is easy to popularize in rural areas and small enterprises.

I. Process requirements

Raw material selection: Yunnan sweet potato is mostly three varieties: red sweet potato, white sweet potato and white sweet potato. Red-skinned sweet potato should be selected, which has high yield, high moisture content and good color of processed products.

Peeling: peeling in water with a stainless steel knife or throwing into water with peeling. To prevent oxidation discoloration.

Slitting: Cut it into 60mm×6mm× 6mm thin strips with stainless steel knife, the incision should be smooth and free of dirt and impurities, and the thin strips should be immediately submerged in water.

Color protection: soak in 0.2% calcium chloride and 0.4% sodium bisulfite mixture for 1 hour; also use sulfur fumigation method, sulfur dosage according to the water content of French fries, generally water content 35%--45%, sulfur dosage for French fries 0.15%--0.2%, French fries water content in 25%--5%, sulfur dosage for French fries 0.1%--0.15%, fumigation for 3 hours.

Cleaning: After color treatment of raw materials, repeatedly rinse clean, to no calcium or sulfur flavor.

Pre-cooking: Rinsed French fries are pre-cooked in warm water at 90 ° C for 10 minutes, picked up and rinsed again.

Sugar boiling: weigh 10--15% sugar and thin strips, mix well, sugar for 1 day, remove the sugar solution the next day, then take 10% sugar and thin strips and boil them in boiling water at 100--105℃, and stir continuously until there is no raw taste (raw materials smoked with sulfur, cooking time is relatively short), quickly put them into the jar together with sugar solution, sugar for 1 day, filter sugar solution, rinse the sugar solution on the surface of thin strips with cold boiling water.

Baking: Spread the thin strips on the baking tray and send them to the baking room. Bake at 55℃--60℃ until the sweet potato loses about 65--70%.

storage: cool that potato chips to room temperature, put them into a tank, a box or piled on a plate, the thickness of the pile is 40- 50 cm, cover with a reed mat, a sack or a plastic film, etc., after 4- 5 days, the sweet potato strips soften, and the soluble substances inside seep out, take them out and spread them in a ventilated and cool place, and blow dry the surface.

Packaging: polyethylene film bags, products according to the requirements of quantitative loading, packaging with inflatable packaging machine market, can also be sold in bulk.

II. Quality standards

The finished product is golden yellow in color, slightly sweet and waxy, cool in mouth, contains sweet potato original flavor, and does not stick to hands when hand rubbing, and does not deliquesce.