Chinese yam full flour and preparation method thereof

A technology of yam and yam powder, which is applied in the field of preparation of whole yam powder and whole powder of yam, can solve the problems of severe browning of paste color and ineffective utilization of yam skin, and achieve the purpose of improving the utilization rate of raw materials, drying The effect of high speed and low production cost

Inactive Publication Date: 2015-12-23
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in this method, a thick layer of foam floats on the surface of the slurry after beating, and the browning degree of the slurry color is serious, and the yam skin has not been effectively utilized.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Huai Yam powder in the present embodiment is prepared by the following steps:

[0047] (1) Raw material pretreatment: select Chinese yam with complete individuality, uniform thickness, no mechanical damage, no disease spots, and many beards, clean and remove the dirt on the surface of the Chinese yam;

[0048] (2) Blanching: put the washed Chinese yam in a boiling water bath for 20 minutes, then take it out to cool and drain;

[0049] (3) Slicing: Cut the blanched Chinese yam into 10mm thick slices;

[0050] (4) Color protection: put the Chinese yam tablet in the color protection solution for 0.5h;

[0051] The color protection solution is composed of the following components in mass percentage: 0.2% of vitamin C, 0.3% of citric acid, and the balance is water;

[0052] (5) Beating: take the Chinese yam tablets after color protection and beat according to the ratio of material to liquid at 1:1 to obtain Chinese yam slurry;

[0053] (6) Enzymolysis and enzyme inactivat...

Embodiment 2

[0061] Huai Yam powder in the present embodiment is prepared by the following steps:

[0062] (1) Raw material pretreatment: select Chinese yam with complete individuality, uniform thickness, no mechanical damage, no disease spots, and many beards, clean and remove the dirt on the surface of the Chinese yam;

[0063] (2) Blanching: put the washed Chinese yam in a boiling water bath for 10 minutes, then take it out to cool and drain;

[0064] (3) Slicing: Cut the blanched Chinese yam into 4mm thick slices;

[0065] (4) Color protection: put the Chinese yam tablet in the color protection solution for 1 hour;

[0066] The color protection solution is composed of the following components in mass percentage: 0.3% of vitamin C, 0.4% of citric acid, and the balance is water;

[0067] (5) Beating: take the Chinese yam tablets after color protection and beat according to the ratio of material to liquid at 1:5 to obtain Chinese yam slurry;

[0068] (6) Enzymolysis and enzyme inactiva...

Embodiment 3

[0076] Huai Yam powder in the present embodiment is prepared by the following steps:

[0077] (1) Raw material pretreatment: select Chinese yam with complete individuality, uniform thickness, no mechanical damage, no disease spots, and many beards, clean and remove the dirt on the surface of the Chinese yam;

[0078] (2) Blanching: put the washed Chinese yam in a boiling water bath for 20 minutes, then take it out to cool and drain;

[0079] (3) Slicing: Cut the blanched Chinese yam into 6mm thick slices;

[0080] (4) Color protection: put the Chinese yam tablet in the color protection solution for 40 minutes;

[0081] The color protection solution is composed of the following components in mass percentage: 0.1% of vitamin C, 0.2% of citric acid, and the balance is water;

[0082] (5) Beating: take the Chinese yam tablets after color protection and beat according to the material-to-liquid ratio of 1:3 to obtain Chinese yam slurry;

[0083] (6) Enzymolysis and enzyme inactiv...

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PUM

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Abstract

The present invention discloses a Chinese yam full flour and a preparation method thereof, belonging to the technical field of food processing. The Chinese yam full flour is prepared by the following steps: (1) cleaned Chinese yams are placed into a boiling water bath for 10-40 min, the boiled Chinese yams are taken out and cooled, the cooled Chinese yams are drained and the drained Chinese yams are sliced for standby application; (2) the cut Chinese yam slices are placed in a color protection solution for 0.5-2 h and the soaked Chinese yams are taken out to be beat for standby application; (3) alpha-amylase is added into the beat Chinese yam pulp, the Chinese yam pulp is subjected to enzymolysis at a temperature of 45-85 DEG C under a pH of 5.0-7.5 for 30-120 min, and the enzymolyzed Chinese yam pulp is subjected to enzyme inactivation and filtration to obtain an enzymatic hydrolysate and residue for standby application; (4) the enzymatic hydrolysate is concentrated to a soluble solid content of 10-30%, an excipient is added, and the mixture is spray-dried to obtain a Chinese yam powder A; and (5) the residue is subjected to microwave vacuum freeze-drying to obtain a Chinese yam powder B, the Chinese yam powder B is mixed evenly with the Chinese yam powder A, and thereby the Chinese yam full flour is obtained. The Chinese yam full flour is nutrient-rich, has a bright color with a slight brown color, is mellow in sweet and fragrant taste, is uniform in texture, is fine in powder, and is good in reconstituability.

Description

technical field [0001] The invention relates to a whole powder of Chinese yam and a preparation method of the whole powder of Chinese yam, belonging to the technical field of food processing. Background technique [0002] Chinese yam contains starch, mucus, allantoin, choline, mannan polysaccharide, glycoprotein, 16 kinds of amino acids, multivitamins, minerals and other ingredients. Fur has unique biological activities in regulating immunity, lowering blood sugar, anti-aging and anti-oxidation, and is a nutritious medicinal and food homologous item. In addition, the yam skin contains a large amount of active substances such as polysaccharides, flavonoids, saponins, and polyphenols. However, during the processing of yam, the yam skin is often discarded as a waste, resulting in a large waste of raw materials. The development and utilization of Huaishan medicinal skin is of great significance for improving the utilization rate of raw materials and increasing food nutrition. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L2/39A23L1/29
CPCA23L2/39A23V2002/00A23V2250/032A23V2250/708A23V2300/10A23V2200/30
Inventor 任广跃刘亚男段续张伟刘航张乐道
Owner HENAN UNIV OF SCI & TECH
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