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Processing method of yam flour

A processing method and a technology of yam powder, which are applied in food forming, functions of food ingredients, food preparation, etc., can solve the problems of easy browning of yam and deterioration of product appearance, and achieve beautiful appearance, low production cost, and easy operation. convenient effect

Inactive Publication Date: 2014-02-12
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Yam is prone to browning during processing, thereby making the appearance of the product worse. Therefore, it is particularly important to develop a processing method for preventing yam from browning.

Method used

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  • Processing method of yam flour
  • Processing method of yam flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The yam powder anti-browning protective solution has the following components and grams by weight: 0.3 g of sodium sulfite, 0.2 g of ascorbic acid, and 100 g of deionized water.

[0032] Peel the yam with a stainless steel knife and wash it with water; cut the peeled yam into 2-3mm thick slices with a stainless steel knife; weigh 50g of yam slices; put the weighed yam slices into 100mL of protection solution Soak for 3.5 hours; take the yam slices out of the protective solution and rinse them with water; place the rinsed yam slices in a petri dish and dry them in an oven at 75°C for 10 hours; put the dried yam slices in a multi-functional food Processing machine into yam powder; packaging.

[0033] The color values ​​of yam powder processed by this process step are: L*=77.24, a*=3.93, b*=17.41.

Embodiment 2

[0035] The yam powder anti-browning protective solution has the following components and grams by weight: 0.3 g of sodium pyrosulfite, 0.2 g of ascorbic acid, and 100 g of deionized water.

[0036] Peel the yam with a stainless steel knife and rinse it with water; cut the peeled yam into 2-3mm thick slices with a stainless steel knife; weigh 50g of yam slices; soak the weighed yam slices in 100mL of protective solution 3.5h; take the yam slices out of the protective solution and rinse them with water; place the rinsed yam slices in a petri dish and dry them in an oven at 75°C for 10h; process the dried yam slices with a multifunctional food Machine into yam powder; packing.

[0037] The color values ​​of yam powder processed by this process step are: L*=77.90, a*=3.87, b*=16.58.

Embodiment 3

[0039] The yam powder anti-browning protective solution has the following components and grams by weight: 0.3 g of sodium pyrosulfite, 0.2 g of ascorbic acid, and 100 g of deionized water.

[0040] Peel the yam with a stainless steel knife and wash it with water; cut the peeled yam into 2-3mm thick slices with a stainless steel knife; weigh 50g of yam slices; put the weighed yam slices into 100mL of protection solution Soak for 3.5 hours; take out the yam slices from the protective solution, place them in petri dishes, and dry them in an oven at 75°C for 10 hours; use a multifunctional food processor to make yam powder from the dried yam slices; pack.

[0041] The color values ​​of yam powder processed by this process step are: L*=77.80, a*=3.75, b*=16.22.

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Abstract

The invention discloses a processing method of yam flour. The method comprises the steps of soaking, namely putting yam which is peeled and sliced into a protection liquid and soaking for 3-4h, wherein the protection liquid comprises the formulation in parts by weight: 0.2-0.4 part of sodium sulfite and / or sodium pyrosulfite, 0.1-0.3 part of ascorbic acid and 100 parts of water; drying, namely placing soaked yam pieces in a dispersing way, and drying the yam pieces for 9-12h at the temperature of 70-80 DEG C; grinding, namely preparing the yam flour from the dried yam pieces. The method is simple in technological process, convenient to operate and low in production cost; the prepared yam flour not only reserves the original nutritive value of the yam, but also maintains the original white of the yam, so that the yam flour is attractive in appearance, can be used for preparing products separately, can be taken as a raw material and can be mixed with other substances so as to be prepare more nutrient products.

Description

technical field [0001] The invention relates to a method for processing fruits and vegetables, in particular to a method for preventing oxidative browning of yam during processing into yam powder. Background technique [0002] Yam is a plant of the genus Dioscorea in the family Dioscorea, native to Asia, West Africa and South Africa. my country is an important origin and domestication center of yam, and yam resources are very rich, and it is widely planted in the south, northwest, and southwest of my country. At present, the more common varieties in China include Chinese yam, iron stick yam and hemp yam. Yam contains a lot of protein, multivitamins, beneficial trace elements, mucopolysaccharides, etc., and has high nutritional value. In addition, yam also contains allantoin, yam, choline, saponins and other medicinal ingredients, which have the functions of strengthening the spleen and lungs, nourishing the stomach and kidney, strengthening the kidney and essence, improvin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23P1/00A23L19/10A23P10/40
CPCA23P10/00A23L19/09A23L19/10A23L33/00A23V2002/00A23V2200/08A23V2200/30
Inventor 马淑凤汤建亚王利强唐雪于沛沛贾超
Owner JIANGNAN UNIV