Frozen original pulp of purple Chinese yam and preparation method thereof

A freezing method and cold beating technology, applied in food preparation, food freezing, food science, etc., can solve the problems of yam quality deterioration, juice loss, Vc loss, etc.

Active Publication Date: 2016-01-13
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is easy to cause a large loss of Vc during the blanching process, and the juice loss of frozen products is also easy to cause juice loss during the thawing process, especially when the purple yam is used as raw material for further deep processing, the subsequent processes such as beating or juicing are very easy to cause yam. Quality deterioration

Method used

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  • Frozen original pulp of purple Chinese yam and preparation method thereof

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Effect test

Embodiment 1

[0030] The present embodiment relates to a kind of freezing method of purple yam puree, comprising the following steps:

[0031] 1) Take the freshly harvested purple yam, put it in the refrigerator, let its temperature drop to 2°C quickly, store it for later use, and wash it with low-temperature water at a temperature of 1-5°C before use;

[0032] 2) Cold beating the cleaned purple yam to obtain yam pulp, the speed of the beater is 860r / min, and the diameter of the sieve is 0.6-1.2mm;

[0033] 3) Adding 0.05% citric acid and 0.02% erythorbic acid to the yam pulp for color protection, and filling the color-protected yam pulp into packaging bags;

[0034] 4) Send the filled yam slurry to a quick-freezing chamber, and freeze it at a temperature of -30°C to complete the freezing;

[0035] 5) Send the frozen Chinese yam pulp into a freezer, and freeze it at a temperature of -20 to -18°C.

Embodiment 2

[0037] The present embodiment relates to a kind of freezing method of purple yam puree, comprising the following steps:

[0038] 1) Take the freshly harvested purple yam, put it in the refrigerator, let the temperature drop to 5°C quickly, store it for later use, wash it with 1-5°C low-temperature water before use, and wash the surface sediment ;

[0039] 2) Cold beating the cleaned purple yam to obtain yam pulp, the speed of the beater is 900r / min, and the diameter of the sieve hole is 0.6-1.2mm;

[0040] 3) adding citric acid with a concentration of 0.1% and sodium erythorbate with a concentration of 0.01% to the yam pulp for color protection, and filling the yam pulp after color protection into packaging bags;

[0041] 4) Send the filled Chinese yam slurry to a quick-freezing chamber, and freeze at a temperature of -35° C. to complete the freezing;

[0042] 5) Send the frozen Chinese yam pulp into a freezer, and freeze it at a temperature of -20 to -18°C.

Embodiment 3

[0044] The present embodiment relates to a kind of freezing method of purple yam puree, comprising the following steps:

[0045] 1) Take the freshly harvested purple yam, put it in the refrigerator, let the temperature drop to 3°C quickly, store it for later use, and wash it with low-temperature water at a temperature of 1-5°C before use;

[0046] 2) Cold beating the cleaned purple yam to obtain yam pulp, the speed of the beater is 800r / min, and the diameter of the sieve is 0.6-1.2mm;

[0047] 3) Adding 0.1% citric acid and 0.02% sodium erythorbate to the yam pulp for color protection, and filling the color-protected yam pulp into packaging bags;

[0048] 4) Send the filled Chinese yam slurry to a quick-freezing chamber, and freeze it at a temperature of -40° C. to complete the freezing;

[0049] 5) Send the frozen Chinese yam pulp into a freezer, and freeze it at a temperature of -20 to -18°C.

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Abstract

The present invention relates to a freezing method for original pulp of purple Chinese yam. The preparation steps are as follows: subjecting the pre-processed purple yam to cold beating, color protecting, filling, quick freezing and freeze preservation in turn. The present invention provides a method of freezing and freeze-preserving the original pulp of purple Chinese yam, according to the method, thawed Chinese yam pulp can be prepared into purple Chinese yam powder by spray drying or be prepared into purple Chinese yam beverages, or can be directly used as raw materials for food processing, so that the problems of purple Chinese yam annual preservation and raw materials for processing are effectively solved. During the processing procedure, high temperature steps are avoid so as to effectively preserve active ingredients, and low temperature freeze preservation can effectively extend the shelf life of Chinese yam pulp and facilitate processing after thawing.

Description

technical field [0001] The invention relates to the field of food freezing, in particular to a freezing method of purple yam puree. Background technique [0002] Purple Huaishan is native to tropical regions and is cultivated in many provinces south of the Yangtze River in my country. It is mainly distributed in Zhejiang, Hunan, Guangxi, Guangdong, Jiangxi, Yunnan, Fujian, Taiwan and other places. Purple yam also has a variety of active functional components, which are mainly used for fresh food at present, and are directly sold in the market after harvesting. The purple yam varieties grown in my country have high water content and are not resistant to storage, and their tubers are easily broken during storage. It further affects its commodity value and greatly shortens the market radius of fresh sales of Zihuai yam. In order to solve the sales problem of the purple yam and increase its added value, the existing technology carries out deep processing of the purple yam. Pate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214
CPCA23V2002/00A23V2250/032A23V2300/20
Inventor 苏小军熊兴耀李清明李文佳
Owner HUNAN AGRICULTURAL UNIV
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