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Fresh keeping method of Chinese yam

A fresh-keeping method and yam technology, which are applied in the fields of fruit and vegetable fresh-keeping, food preservation, food science, etc., can solve the problems of no yam umami, poor taste, loss of effective components, etc., to avoid loss of water, less loss of nutrients, Reduce the effect of aerobic respiration

Active Publication Date: 2015-11-25
TIANQUAN XISHUYAHE ECOLOGICAL AGRI DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Yams are harvested around November every year. Traditionally, they are stored in cellars or dehydrated to make dry yams. However, there are serious rot problems in the storage and preservation of yams in various yam production areas. In some yam production areas, the yams harvested rot during storage. The rate is as high as more than 90%; and the mouthfeel of the dry product made by traditional dehydration processing method is poor, without the umami taste of yam; in addition, the mucus exuded from yam is an important component of yam nutrition and health care. After the product, the active ingredient has a large loss

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The present embodiment adopts the technical scheme of the application to keep Chinese yam fresh, comprising the following steps:

[0032] (1) Pretreatment: After the yam is cleaned, one end of the yam with vines is cut off to expose a clean section, and the moisture on the surface of the yam is dried by a fan for about 4 hours;

[0033] (2) Remove root hairs: take the dried yam described in step (1), place it over the flame and move it quickly, repeat 2-3 times, and clean up the dust and root hairs on the yam;

[0034] (3) Disinfection treatment: the yam after removing the root hairs in step (2) is placed in 75% ethanol and soaked for 10-20 seconds and then taken out, and the surface moisture of the yam is dried with a fan for about 5-10 minutes;

[0035] (4) Preservation treatment: put the yam after the disinfection treatment in step (3) into the preservative solution and soak it for 50-70 seconds, then take it out, and dry the surface moisture of the yam with a fan fo...

Embodiment 2

[0039] Take the fresh-keeping yams in Example 1, store them for 1, 2, 3, 4, 5, 6, 7, 8, and 9 months respectively after the fresh-keeping treatment, and detect the contents of each component of the yams. The results are shown in Table 1.

[0040] The component content of each stage Chinese yam of table 1 embodiment two Chinese yams

[0041]

[0042] 7 months later

[0043] As can be seen from Table 1, adopting the technical scheme of the present application to preserve yam can extend the preservation period to 9 months or more, and the rate of change of each main component is relatively small.

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Abstract

The present invention discloses a fresh keeping method of Chinese yam, and includes pretreatment: washing the Chinese yam, cutting off tails to expose clean sectional surface, and using an air blower to dry moisture on the surface of the Chinese yam; root hair removal; removing root hair on the surface of the Chinese yam; disinfection treatment: soaking the Chinese yam in 75% ethanol for 10-20 seconds, removing the Chinese yam, and using an air blower to dry moisture on the surface of the Chinese yam; fresh keeping treatment: soaking the Chinese yam in fresh keeping solution (starch solution containing sodium dehydroacetate) for 50-70 seconds, removing the Chinese yam, and using an air blower to dry moisture on the surface of the Chinese yam; and packaging: bagging the Chinese yam for storage. The fresh keeping method can prolong the shelf life of the Chinese yam to 9 months, realize less loss of nutritional ingredients, and keep the taste of fresh Chinese yam.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of fruits and vegetables, in particular to a fresh-keeping method of Chinese yam. Background technique [0002] Yam is cultivated in most parts of the country. It is a typical health-care crop with both vegetables and medicines. Fresh yams contain an average of 14.48% crude protein, 3.78% crude fat, 43.79% starch, 1.14% total sugar, 5.51% ash, Potassium 2.62%, phosphorus pentoxide 0.72%, iron 53.75mg / kg, zinc 19.22mg / kg, copper 10.85mg / kg, magnesium 0.14%, calcium 0.12%, manganese 5.38mg / kg, and various vitamins, especially The free arginine content is as high as 1.15%. At the same time, yam contains many secondary metabolites, such as allantoin, saponin, choline, dopamine and other hormone precursors, yam is easily converted into various hormones needed by the human body in the body, and yam has special medical care. The material basis of yam makes yam have the effects of nourishing the s...

Claims

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Application Information

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IPC IPC(8): A23B7/154
Inventor 不公告发明人
Owner TIANQUAN XISHUYAHE ECOLOGICAL AGRI DEV CO LTD
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