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Preparation method of purple Chinese yam leisure food

A technology of snack food and purple yam, applied in the direction of dehydration preservation of fruits/vegetables, etc., to achieve the effect of low water content, uniform color, and easy control of process parameters

Inactive Publication Date: 2012-09-19
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And the application of vacuum microwave drying technology in purple yam processing has not been reported yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1, a kind of preparation method of purple yam leisure food, carries out following steps successively:

[0030] 1), material selection:

[0031] Select fresh, high-quality purple yams with no pests and diseases, no mildew, and uniform color as raw materials;

[0032] 2), cleaning:

[0033] Carry out manual routine cleaning with clean water or use a foam cleaning machine to remove impurities on the surface of the purple yam;

[0034] 3), peeling:

[0035] Use manual peeling or peeling machine to peel;

[0036] 4), slice:

[0037] Cut the peeled purple yam into thin slices of 2mm to obtain purple yam slices;

[0038] 5), rinse:

[0039] Rinse the purple yam slices with water for 10-30s;

[0040] 6), vacuum microwave drying:

[0041] Immediately disperse the rinsed purple yam flakes evenly in the turntable of a vacuum microwave drying chamber for drying; the drying conditions are: microwave intensity 10w / g, vacuum degree -80kPa, and time 40min.

[0042] ...

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PUM

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Abstract

The invention discloses a preparation method of purple Chinese yam leisure food, which comprises the following steps: 1, selecting materials; 2, cleaning; 3, peeling off; 4, slicing: slicing the purple Chinese yam which is peeled off into slices of 1.5-2.5mm, and obtaining purple Chinese yam slices; 5, rinsing: rinsing the purple Chinese yam slices by water for 10-30s; 6, vacuum microwave drying:uniformly and dispersedly placing the rinsed purple Chinese yam slices in a rotary disk of a vacuum microwave drying chamber to dry, wherein the drying conditions are that the microwave strength is 10w / g-26w / g, the vacuum degree is between minus 70-minus 90kPa and the drying time is 20-40 min; and 7, vacuum packing. By adopting the method, not only the drying quality of the purple Chinese yam is improved, but also the shelf life of the product is prolonged.

Description

technical field [0001] The invention belongs to the field of rapid drying of fruits and vegetables, and more specifically relates to a vacuum microwave drying method using fresh purple yam as a raw material. Background technique [0002] Yam, also known as yam, belongs to Dioscoreaceae (Dioscoreaceae) and belongs to the genus Dioscorea (Dioscorea L.). It is an annual or perennial twining vine, which can form hypertrophic underground fleshy tubers for food or medicine. It is a medicinal food announced by the Ministry of Health of my country. Dual-purpose vegetables. Some yam varieties have high medicinal value and are good nourishing and strengthening agents. They have auxiliary curative effects on kidney and spleen diseases, diabetes, and chronic enteritis. They are also one of the important export specialty vegetables. [0003] my country is an important origin and domestication center of yam, and the resources of yam varieties are very rich. Purple yam belongs to the purp...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/02
Inventor 叶兴乾于东方忠祥陈健初刘东红胡亚琴苏平
Owner ZHEJIANG UNIV