Production method of Chinese yam tablet

A production method, the technology of yam tablets, applied in the fields of application, food preparation, food science, etc., can solve the problems of waste and inability to make yam tablets, and achieve the effect of reducing waste

Inactive Publication Date: 2013-07-31
HENAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that in the processing and production of yam slices, the thinner ends cannot be made into yam slices, resulting in waste, and a production method of yam slices is provided

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A kind of production method of Chinese yam tablet, its step is as follows:

[0014] (1) Peel the yam, soak it in the color-protecting agent for 60 minutes, then crush it, and grind it with a colloid mill to obtain yam pulp. The particle size of the yam pulp is 40 mesh. The color-protecting agent is citric acid and sodium D-isoascorbate The mixed solution, the massfraction of citric acid is 0.1%, the massfraction of D-isoascorbate sodium is 0.4%;

[0015] (2) The yam pulp is dehydrated by hot air drying method, and the moisture content of the yam pulp is reduced from 60% to 40%, and the yam dough is obtained;

[0016] (3) Mix xanthan gum, sodium polyacrylate and sodium metabisulfite and add them to yam pulp, then add glycerin, the weight of xanthan gum is 1.2% of the weight of yam dough, and the weight of sodium polyacrylate is 0.6% of the weight of yam dough , the weight of sodium pyrosulfite is 0.04% of the yam dough weight, and the weight of glycerin is 5% of the yam...

Embodiment 2

[0019] A kind of production method of Chinese yam tablet, its step is as follows:

[0020] (1) Peel the yam, soak it in the color-protecting agent for 100 minutes, then crush it, and grind it with a colloid mill to obtain yam pulp. The particle size of the yam pulp is 120 mesh. The color-protecting agent is citric acid and sodium D-isoascorbate The mixed solution, the massfraction of citric acid is 0.3%, the massfraction of D-isoascorbate sodium is 0.4%;

[0021] (2) The yam pulp is dehydrated by hot air drying method, and the moisture content of the yam pulp is reduced from 70% to 45%, and the yam dough is obtained;

[0022] (3) Mix xanthan gum, sodium polyacrylate, and sodium metabisulfite into the yam pulp, then add glycerin, the weight of xanthan gum is 2.0% of the weight of the yam dough, and the weight of sodium polyacrylate is 1.0% of the weight of the yam dough , the weight of sodium metabisulfite is 0.06% of the yam dough weight, the weight of glycerin is 6% of the y...

Embodiment 3

[0025] A kind of production method of Chinese yam tablet, its step is as follows:

[0026] (1) Peel the yam, soak it in the color-protecting agent for 80 minutes, then crush it, and grind it with a colloid mill to obtain yam pulp. The particle size of the yam pulp is 60 mesh. The color-protecting agent is citric acid and sodium D-isoascorbate The mixed solution, the massfraction of citric acid is 0.2%, the massfraction of D-isoascorbate sodium is 0.3%;

[0027] (2) Dehydrating the yam pulp by hot air drying method, the moisture content of the yam pulp is reduced from 65% to 45%, and the yam dough is obtained;

[0028] (3) Mix xanthan gum, sodium polyacrylate, and sodium metabisulfite into the yam pulp, then add glycerin, the weight of xanthan gum is 1.5% of the weight of the yam dough, and the weight of sodium polyacrylate is 0.8% of the weight of the yam dough , the weight of sodium metabisulfite is 0.04-0.06% of the weight of the yam dough, the weight of glycerin is 5.5% of...

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PUM

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Abstract

The invention relates to a production method of a Chinese yam tablet. The method comprises the steps of: (1) peeling a Chinese yam, soaking it in a color protecting agent for 60-100min, then conducting crushing, and performing grinding by a colloid grinder to obtain a Chinese yam slurry with a particle size of 40-120 meshes; (2) dewatering the Chinese yam slurry to obtain a Chinese yam dough with a moisture content of 40-45%; (3) mixing a xanthan gum, sodium polyacrylate and sodium pyrosulfite, then adding the mixture into the Chinese yam slurry, then adding glycerol, using a food stirrer to carry out stirring mixing for 20-30min, thus obtaining a Chinese yam dough mixture; and (4) extruding the Chinese yam dough mixture into a strip with a diameter of 15-20mm, then using a cutter to cut the strip into a tablet with thickness of 3-4mm, and performing drying so as to obtain the Chinese yam tablet. The method provided in the invention makes full use of the end part of the Chinese yam and reduces waste. The Chinese yam tablet produced by the invention has the taste and quality very close to those of original Chinese yam pieces, and can be eaten as food or drugs.

Description

technical field [0001] The invention relates to a yam tablet and a production method thereof. Background technique [0002] The output of my country's yam is very large, but the processing technology is still relatively backward. In addition to fresh food, it is mainly sliced ​​and dried directly after peeling, or crushed and processed into powder. Yam tablet products require a certain degree of uniformity. For enterprises that process yam tablets, the thicker part of the yam can be used to produce yam tablets, while the thinner end cannot be made into tablets, and many of them are discarded, which is a pity. In order to make full use of the end part of the yam and reduce waste, this technical invention was developed after long-term research. Utilizing the technology of the invention, the end part of the yam can be peeled and pulverized to reprocess the yam slices. The yam slices have a very similar taste and quality to those directly sliced ​​and dried, and can be used as...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/216A23L1/054A23L1/05A23L19/12A23L29/20A23L29/269
Inventor 张剑李梦琴任红涛艾志录
Owner HENAN AGRICULTURAL UNIVERSITY
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