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.
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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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