Process for preparing smallanthus sonchifolius slices

A preparation process and yacon fruit technology, applied in the field of food processing, can solve the problems of easy oxidation and discoloration, inconvenient storage and transportation, troublesome peeling, etc., and achieve the effect of high nutritional value

Inactive Publication Date: 2011-01-05
HENAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the past few years since it was launched in my country, yacon has not been widely recognized by the market and consumers because of its very ordinary shape, no samples for sale, inconvenient storage and transport

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The preparation technology of this snow lotus slice is as follows:

[0016] 1), material selection: choose yacon with large size, lots of pulp, no disease and no mechanical damage, and wash it with flowing water;

[0017] 2), peeling: manually peeling the rinsed yacon by peeling tool;

[0018] 3), color protection: put the yacon fruit after peeling into citric acid containing 0.001 parts by weight, cysteine ​​in 0.1 parts by weight, VC in 0.5 parts by weight and the balance Soak for the first time in the color protectant of distilled water, and the soaking time is 1-3 hours;

[0019] 4), cut into pieces and protect the color for the second time: take out the yacon after soaking, cut into uniform blocks by a slicing tool, then put in citric acid containing 0.001 parts by weight, 0.1 parts by weight The cysteine, the VC of 0.5 parts by weight and the color protectant of distilled water are soaked for the second time, and the soaking time is 2-4 hours;

[0020] 5) Clean...

Embodiment 2

[0024] The preparation technology of this snow lotus slice is as follows:

[0025] 1), material selection: choose yacon with large size, lots of pulp, no disease and no mechanical damage, and wash it with flowing water;

[0026] 2), peeling: manually peeling the rinsed yacon by peeling tool;

[0027] 3), color protection: put the yacon after peeling into citric acid containing 0.001 parts by weight, cysteine ​​in 0.1 parts by weight, VC in 0.1 parts by weight and the balance Soak for the first time in the color protectant of distilled water, and the soaking time is 1-3 hours;

[0028] 4), cut into pieces and protect the color for the second time: take out the yacon after soaking, cut into uniform blocks by a slicing tool, then put in citric acid containing 0.001 parts by weight, 0.1 parts by weight The cysteine, the VC of 0.1 parts by weight and the color protectant of distilled water are soaked for the second time, and the soaking time is 2-4 hours;

[0029] 5) Cleaning an...

Embodiment 3

[0033] The preparation technology of this snow lotus slice is as follows:

[0034] 1), material selection: choose yacon with large size, lots of pulp, no disease and no mechanical damage, and wash it with flowing water;

[0035] 2), peeling: manually peeling the rinsed yacon by peeling tool;

[0036] 3), color protection: put the peeled yacon fruit into citric acid containing 0.01 parts by weight, cysteine ​​of 0.9 parts by weight, VC of 0.5 parts by weight and the balance Soak for the first time in the color protectant of distilled water, and the soaking time is 1-3 hours;

[0037] 4), cut into pieces and protect the color for the second time: take out the soaked yacon fruit, cut into uniform blocks by a slicing tool, then put in citric acid containing 0.01 parts by weight, 0.9 parts by weight The cysteine, the VC of 0.5 parts by weight and the color protectant of distilled water are soaked for the second time, and the soaking time is 2-4 hours;

[0038] 5) Cleaning and bl...

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PUM

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Abstract

The invention belongs to the technical field of food processing and particularly relates to a production method of health-care food-smallanthus sonchifolius slice products. The method comprises the following steps: 1) material selection; 2) peeling; 3) color protection; 4) slicing and secondary color protection; 5) washing and blanching; 6) tank liquid modulation; and 7) immersion in the tank liquid. The formula of smallanthus sonchifolius slices guarantees the original taste of the products, and the color protection process and the sterilization conditions create good conditions for quality and storage during processing. The production method determines the optimal process parameters for processing the smallanthus sonchifolius slices and lays a technical foundation for industrial production, and the products have a high nutritive value and are good fruit health-care products.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation process of health-care food-yacon slices. Background technique [0002] Yacon (YACON), also known as snow lotus potato, scientifically named Smallanthus sonchifolius, belongs to the genus Sunflower of the Compositae family, and its origin is in the Andes Plateau of South America. Its tubers look like sweet potatoes. In addition to the juicy, crystal clear, sweet and crisp flesh, the tubers are rich in water, sugars, proteins, amino acids and vitamins. The content of four sugars) is particularly rich, and the content accounts for 45%-65% of the dry basis of the fruit, which belongs to low-calorie food. The content of fructo-oligosaccharides in yacon is the highest reported among all plants, and is known as the king of fructo-oligosaccharides. Fructose-oligosaccharide is an excellent water-soluble dietary fiber, which can improve lipid metabolism...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
Inventor 李建军王莹
Owner HENAN NORMAL UNIV
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