Processing method of instant original-taste yam chips

A processing method and a technology of yam chips, which are applied in the field of processing of instant original yam chips without additives, can solve the problems of no original yam chips, and achieve the goals of improving market competitiveness, uniform temperature, and reducing the degree of surface hardening and subsidence Effect

Inactive Publication Date: 2015-12-09
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the processed products of yam mainly include yam fruit and vegetable powder, yam candied fruit, yam drink, dehydrated dry slices, etc., but there are no ready-to-eat original yam chips on the market.

Method used

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  • Processing method of instant original-taste yam chips
  • Processing method of instant original-taste yam chips
  • Processing method of instant original-taste yam chips

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Wash with tap water to remove the soil and impurities on the surface of the yam, cut the yam into sections and put it on a microwave plate, heat it quickly with 800W power for 3 minutes, remove the skin, roots and damaged brown spots after natural cooling, and then cut into pieces with a slicer Thin slices with a thickness of 2mm were then frozen in a -60°C freezer for 1h. Place the frozen yam slices on a microwave plate, and quickly ripen them with 800W power for 2 minutes, then spread them on the separator in a single layer, put them in a blast drying oven at 65°C, and dry them until the moisture content on a wet basis is 4%~ 10%, after the product cools down, it will be sealed and packaged in a high-barrier food-grade aluminum foil composite bag to ensure the crispness of the product.

Embodiment 2

[0027] Wash with tap water to remove the soil and impurities on the surface of the yam, cut the yam into sections and put it on a microwave plate, heat it quickly with 1000W power for 3 minutes, remove the skin, roots and damaged brown spots after natural cooling, and then cut into pieces with a slicer Thin slices with a thickness of 4 mm were frozen in a -40°C freezer for 2 hours. Put the frozen yam slices on a microwave plate, and quickly ripen them with 1000W power for 1min, spread them on the separator in a single layer, put them in a blast drying oven at 75°C, and dry them until the moisture content on a wet basis is 4% to 10 %, immediately after the product is cooled, it is sealed and packaged in a high-barrier food-grade aluminum foil composite bag to ensure the crispness of the product.

Embodiment 3

[0029] Wash with tap water to remove the soil and impurities on the surface of the yam, cut the yam into sections and put it on a microwave plate, heat it quickly with 1200W power for 1min, remove the skin, roots and damaged brown spots after natural cooling, and then cut into pieces with a slicer Disc-shaped yam slices with a thickness of 5mm were frozen in a -80°C freezer for 3h. Put the frozen yam slices on a microwave plate, and quickly ripen them with 1200W power for 1min, spread them on the separator in a single layer, put them in a blast drying oven at 90°C, and dry them until the moisture content on a wet basis is 4% to 10 %, immediately after the product is cooled, it is sealed and packaged in a high-barrier food-grade aluminum foil composite bag to ensure the crispness of the product.

[0030] The original flavor yam crisp chip that embodiment 1-3 makes adopts sensory evaluation method, from mouthfeel, form, smell, color and luster four aspects, and according to smel...

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Abstract

The invention discloses a processing method of instant original-taste yam chips. The method includes the steps of cleaning yam as raw materials, deactivating enzymes through microwaves, peeling the yam and removing spots, slicing the yam, freezing the yam at a low temperature, conducting microwave cooking and blast drying till the moisture content ranges from 4% to 10%, and obtaining the yam chips. The product made through the method is high in nutrient keeping rate, plump in form, free of burns, crispy in taste, easy to digest, long in shelf life, convenient to carry and capable of being eaten by eaters any time any place; the product is free of any additives and has the advantages of being natural, healthy, safe and the like; the making method is easy to operate, healthy, environmentally friendly, low in operation cost, high in energy utilization rate, beneficial for promoting deep yam processing and capable of improving additional value of yam.

Description

technical field [0001] The invention belongs to the field of deep processing of agricultural products, and in particular relates to a processing method of ready-to-eat plain yam chips without addition. Background technique [0002] Yam is a perennial winding herbaceous vine with high nutritional value. The basic nutritional components include starch, polysaccharides, proteins, amino acids, minerals, etc. In addition, it also contains very rich biologically active substances, such as glycoproteins, allantoic factors, saponins, etc. Yam not only has high edible value, but also has a therapeutic effect that cannot be ignored. Yam is warm in nature and sweet in taste, slightly fragrant and warming, invigorating the spleen and invigorating qi, overflowing the lungs and kidneys. Studies in recent years have shown that yam also has new functions of anti-oxidation, lowering blood sugar, regulating immunity, anti-mutation, and anti-tumor. Yam is widely planted in my country and is...

Claims

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Application Information

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IPC IPC(8): A23L1/214A23L1/29A23L1/01A61K36/00A23L19/10A23L5/10A23L33/00
CPCA23V2002/00A61K36/00A23V2200/30A23V2300/10A23V2300/20
Inventor 郭红英
Owner HUNAN AGRICULTURAL UNIV
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