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Processing method for dioscorea batatas beans

A processing method, the technology of yam beans, applied in the field of food processing, can solve problems such as difficulty in controlling food hygiene and safety, affecting the utilization of yam resources, and difficulty in industrialized production, and achieves a method suitable for large-scale industrialized production, delicious in color, and simple in method. Effect

Active Publication Date: 2016-01-06
UNIV OF JINAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the skin of yam bean has astringent taste, and it is not easy to remove, and the taste is poor when eaten directly, thus affecting the utilization of yam resources
[0003] At present, the food of yam beans is directly fried, coated with white sugar to make sugar snowballs or yam candied haws, or mixed with other agricultural products to make foods containing yam beans. These foods have high sugar content, are not resistant to storage, and are inconvenient to carry , it is difficult to control food hygiene and safety, and it is not easy for industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Wash the fresh and non-rotten yam beans with water.

[0024] (2) Use the microwave method to remove 20wt% of the water in the yam beans. The parameters are frequency conversion microwave frequency of 250Hz, power of 800W, and time of 10 minutes.

[0025] (3) Cooking of yam beans: Bake the dehydrated yam beans in an oven for 3 minutes at 150°C to ripen them.

[0026] (4) Boil vegetable protein syrup: Add 3 liters of water into the pot, add 400g of sugar, then dissolve the sugar, then add 300g of vegetable protein powder (soybean protein powder), stir continuously on low heat until it is boiled thick paste.

[0027] (5) Pour 1,000 grams of yam beans cooked in step (3) into the pot, stir-fry for 3 minutes, and then take it out of the pot.

[0028] (6) Vacuum-packed products.

Embodiment 2

[0030] (1) Wash the fresh and non-rotten yam beans with water.

[0031] (2) Use the microwave method to remove 20wt% of the water in the yam beans. The parameters are frequency conversion microwave frequency of 250Hz, power of 800W, and time of 10 minutes.

[0032] (3) Cooking of yam beans: Bake the dehydrated yam beans in an oven for 3 minutes at 150°C to ripen them.

[0033] (4) Boil vegetable protein syrup: Add 3 liters of water into the pot, add 450g of sugar, then dissolve the sugar, then add 300g of vegetable protein powder (soybean protein powder), stir continuously on low heat until it is boiled thick paste.

[0034] (5) Pour 1500 grams of yam beans cooked in step (3) into the pot, stir-fry for 3 minutes, and then take it out of the pot.

[0035] (6) Vacuum-packed products.

Embodiment 3

[0037] (1) Wash the fresh and non-rotten yam beans with water.

[0038] (2) Use the microwave method to remove 20wt% of the water in the yam beans. The parameters are frequency conversion microwave frequency of 250Hz, power of 800W, and time of 10 minutes.

[0039] (3) Cooking of yam beans: Bake the dehydrated yam beans in an oven for 3 minutes at 150°C to ripen them.

[0040] (4) Boil vegetable protein syrup: Add 3 liters of water into the pot, add 400g of rock sugar, then melt the rock sugar, then add 300g of vegetable protein powder (soybean protein powder), stir continuously over low heat until it is boiled thick paste.

[0041] (5) Pour 1200 grams of yam beans cooked in step (3) into the pot, stir-fry for 3 minutes, and then take it out of the pot.

[0042] (6) Vacuum-packed products.

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PUM

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Abstract

The invention relates to a processing method for dioscorea batatas beans, and belongs to the technical field of food processing. The processing method includes the steps of dioscorea batatas bean microwave treating, baking, mixing with vegetable protein syrup and frying. As microwave heating is adopted, on one hand, part of water in the dioscorea batatas beans can be rapidly and evenly removed, the crispness of a product can be improved, soft and floury mouthfeel can be avoided, and meanwhile rigidity can be reduced; on the other hand, the dioscorea batatas beans can further keep the complete form and are not wrinkled. If cooking is carried out only in the microwave mode, the flavor of the cooked dioscorea batatas beans is too light, and the astringent of the dioscorea batatas beans can not be effectively removed. The astringent of the dioscorea batatas beans can be removed in the mode that water microwave removing and baking are sequentially carried out, wherein the sequence can not be reversed, if the sequence is reversed, the dioscorea batatas beans will be wrinkled, rigidity will be improved, and crispness will be reduced; in this way, the dioscorea batatas beans have rich baking flavor; meanwhile, the crispness of the product can be improved, the rigidity of the product can be reduced, and the dioscorea batatas beans keep the complete form and are not wrinkled.

Description

technical field [0001] The invention relates to a processing method of yam beans and belongs to the technical field of food processing. Background technique [0002] Yam beans are the beaded buds on the vines of yams, which grow on the leaves and are of different lengths; the skin is yellow and turns gray after cooking, the skin is thin, and the white meat is fine. Its nutritional composition is similar to that of yam, containing a large amount of starch and protein, B vitamins, vitamin C, vitamin E, glucose, crude protein amino acids, bile alkali, allantoin, etc. Yam beans are sweet in taste and flat in nature. The three kidney meridians can nourish the lungs, benefit yin, invigorate the kidneys and strengthen essence. In addition, the nutrients contained in it are related to mucus and amylase, and have nourishing effect, which can help digestion, stop diarrhea and eliminate phlegm. It is a kind of high-quality health food and traditional Chinese medicine material. Howeve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/305
CPCA23V2002/00A23V2250/5488
Inventor 赵晓燕刘頔符力丹张立金何磊
Owner UNIV OF JINAN
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