Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

High-reconstitution-property dry Chinese yam and preparation method thereof

A rehydration and drying technology, which is applied in the field of food processing, can solve the problems of poor removal rate of nutrient preservation medium, and achieve the effect of crisp and tender taste, intact shape and high removal rate of medium

Inactive Publication Date: 2014-08-06
CHUXIONG ZHIFENG SCI & TECH CO LTD
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the defects of preservation of nutrients and poor medium removal rate in the current yam processing method, the present invention provides a preparation method for preparing dry yam with high rehydration property, and the dry yam with high rehydration property prepared by the method product

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • High-reconstitution-property dry Chinese yam and preparation method thereof
  • High-reconstitution-property dry Chinese yam and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Wash and peel the fresh yam, cut it into 15mm slices, put it in a freezer at minus 10°C for 8 hours, and mix it with starch, dextrin, and deionized water in parts by weight of 5:1:6, fully After mixing, granulate, dry until the water content is 10% to obtain heat exchange medium; mix the treated raw material and heat exchange medium in parts by weight of 5:10 to obtain a mixture; add it to a heating agitator, close the vacuum well or In the vacuum chamber, turn on the vacuum pump, turn on the refrigeration and turn on the stirring function at the same time. The stirring speed is controlled at 5R / min. After the vacuum degree drops to 100Pa, turn on the heating function and the heating temperature is controlled at 20°C. After 6 hours of treatment, take out the mixture with a moisture content of 8%. Sieve through a 20-mesh sieve, remove the heating medium, and obtain the target object—dried yam product.

Embodiment 2

[0026] Wash and peel the fresh yam, cut it into pieces of length 40mm×width 20mm×height 20mm, put it in a freezer at minus 80°C for 12 hours; use 5:2:8 starch, dextrin, Deionized water is used for batching, fully mixed, granulated, and dried until the moisture content is 6% to obtain a heat exchange medium; the treated raw material is mixed with the heat exchange medium at a weight ratio of 5:10 to obtain a mixture; add heat and stir In the container, close the vacuum well or vacuum chamber, turn on the vacuum pump, start the refrigeration and turn on the stirring function at the same time. The stirring speed is controlled at 5R / min. After the vacuum degree drops to 100Pa, the heating function is turned on. The heating temperature is controlled at 20°C. The mixed material with a ratio of 10% is sieved through a 20-mesh sieve, and the heating medium is removed to obtain the target object-dried yam finished product.

Embodiment 3

[0028] Wash and peel the fresh yam, cut it into pieces of length 40mm×width 30mm×height 30mm, put it in a freezer at minus 20°C for 13 hours; use starch, dextrin, Deionized water is used for batching, fully mixed, granulated, and dried until the water content is 6% to obtain a heat exchange medium; the treated raw material and heat exchange medium are mixed according to the weight ratio of 5:12 to obtain a mixture; add heating and stirring In the container, close the vacuum well or vacuum chamber, turn on the vacuum pump, start the refrigeration and turn on the stirring function at the same time. The stirring speed is controlled at 6R / min. After the vacuum degree drops to 100Pa, the heating function is turned on and the heating temperature is controlled at 30°C. The mixed material with a ratio of 10% is sieved through a 20-mesh sieve, and the heating medium is removed to obtain the target object-dried yam finished product.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a high-reconstitution-property dry Chinese yam and a preparation method thereof. The method comprises steps of: pre-treating raw materials, preparing a heat exchange medium, mixing, drying in vacuum at a low temperature and carrying out post-treating, wherein the heat exchange medium is metered in parts by weight; carrying out material preparation on starch, dextrin and de-ionized water according to a ratio of (5-19) to (1-5) to (1-7); sufficiently mixing the materials and granulating; then, mixing the materials with a pre-treated Chinese yam raw material and further carrying out vacuum and low-temperature drying and post-treatment to obtain the high-reconstitution-property dry Chinese yam. Nutritional ingredients of the prepared products are integrally kept and the physical structure intact rate reaches more than 90%; meanwhile, a medium removing rate is high and the removing rate of the used heat exchange medium in the final product reaches 99%.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a highly rehydratable dried Chinese yam and a preparation method thereof. Background technique [0002] Yam is a perennial winding herbaceous vine of Dioscoreaceae. It has high nutritional value and is a traditional food in my country. It has certain health care functions and is widely used by Chinese people. In order to store yams, the method of slicing and drying is often used. However, the taste and nutritional value of dried yams are far inferior to those of fresh yams. So a series of methods for processing dried yams were born. [0003] At present, many yam processing methods such as microwave freeze-drying yams, natural drying after quick freezing, and vacuum frying of yams have appeared on the market. Microwave freeze-drying is a method to effectively improve freeze-drying efficiency, but there are the following problems: when the microwave source en...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/214A23L3/42A23L19/10
Inventor 刘馨赵继军赵继荣邹明俊
Owner CHUXIONG ZHIFENG SCI & TECH CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com