Processing method of instant Chinese yam rhizome powder

A processing method and technology of yam powder, applied in the field of food processing, can solve the problems affecting the taste and quality of yam products, poor solubility of Huai yam powder, insoluble in water, etc., and achieve less enzyme dosage, uniform and stable system, and improved efficiency. rate effect

Inactive Publication Date: 2016-02-03
河南省淼雨饮品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, Chinese yam contains a large amount of starch, which is difficult to dissolve in water. The Chinese yam powder produced according to the traditional technology has p

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Raw material selection, cleaning, and peeling: select fresh Chinese yams free from pests and mildew, wash off impurities on the surface of Chinese yams with clean water, blanch in hot water at 75°C for 5 minutes, and then peel off the skins;

[0023] (2) Slicing and color protection: use a slicer to cut Chinese yam into 2mm thick slices, and immediately put it into the color protection solution. The color protection solution is a mixed aqueous solution of citric acid, vitamin C and salt, and the concentration of citric acid is 0.02%, the concentration of vitamin C is 0.05%, the concentration of salt is 0.05%, the mass ratio of citric acid:vitamin C:salt is 2:5:5, color protection at 95°C for 10 minutes, rinse with water immediately after color protection;

[0024] (3) Beating and rubber mill: add pure water to the yam tablets, so that the ratio of yam tablets to purified water is 1:3, use a beater to beat into a slurry, and then use a colloid mill for fine grinding, ...

Embodiment 2

[0030] (1) Raw material selection, cleaning, and peeling: select fresh Chinese yam without pests and mildew, wash off the impurities on the surface of the Chinese yam with water, blanch in hot water at 90°C for 10 minutes, and then peel off the skin;

[0031] (2) Slicing and color protection: use a slicer to cut Chinese yam into 3mm thick slices, and immediately put it into the color protection solution. The color protection solution is a mixed aqueous solution of citric acid, vitamin C and salt, and the concentration of citric acid is 0.02%, the concentration of vitamin C is 0.05%, the concentration of salt is 0.05%, the mass ratio of citric acid:vitamin C:salt is 2:5:5, color protection at 98°C for 15 minutes, rinse with water immediately after color protection;

[0032] (3) Beating and rubber mill: add pure water to the yam tablets, so that the ratio of yam tablets to purified water is 1:3, use a beater to beat into a slurry, and then use a colloid mill for fine grinding, wh...

Embodiment 3

[0038] (1) Raw material selection, cleaning, and peeling: select fresh yams free from pests and mildew, wash off impurities on the surface of yams with water, blanch in hot water at 80°C for 5 minutes, and then peel them;

[0039] (2) Slicing and color protection: use a slicer to cut Chinese yam into 2mm thick slices, and immediately put it into the color protection solution. The color protection solution is a mixed aqueous solution of citric acid, vitamin C and salt, and the concentration of citric acid is 0.04%, the concentration of vitamin C is 0.1%, the concentration of salt is 0.1%, the mass ratio of citric acid:vitamin C:salt is 2:5:5, color protection at 90°C for 10 minutes, rinse with water immediately after color protection;

[0040] (3) Beating and rubber mill: add pure water to the yam tablets, so that the ratio of yam tablets to pure water is 1:8, use a beater to make a slurry, and then use a colloid mill for fine grinding, which is yam. pulp;

[0041] (4) Gelatin...

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PUM

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Abstract

The present invention relates to a processing method of an instant Chinese yam rhizome powder which is prepared by steps of raw material selecting, cleaning, peeling, slicing, color protecting, pulping, paste milling, gelatinizing, enzymolysis, blending, homogenizing and spray drying. The processing method is characterized in that Chinese yam rhizomes are used as a raw material, a modern enzymolysis solubilizing technology is applied in the processing of the product, and a drying aid of maltodextrin and an anticaking agent of soluble soybean polysaccharide are added in the spray drying process, so that the yield of the Chinese yam rhizome powder is improved, rapid dissolvability of the Chinese yam rhizome powder is further increased, and during the infusing process, agglomeration and precipitation do not occur, and the system is uniform and stable. The processing method provided by the invention is simple to operate and can achieve large-scale industrial production.

Description

technical field [0001] The invention relates to a processing method of instant Chinese yam powder, which belongs to the field of food processing. Background technique [0002] Yam is the tuber of a perennial plant of Dioscoreaceae. It is cultivated in all parts of my country, but the quality of yam produced in Wenxian County, Jiaozuo, Henan Province is the best. It is called "Huai Yam" because its medicinal value can be compared with ginseng. Also known as "Huaishen". Huai yam, as one of the traditional medicinal and edible plants, is very rich in nutrients, including starch, protein, polysaccharide, free amino acids, allantoin, choline, etc.; Dryness, has the effects of strengthening the spleen and stomach, nourishing the lungs and kidneys, strengthening the body and strengthening yang, and prolonging life. [0003] Chinese yam, as an important nourishing product, is deeply favored by consumers. As the harvest season of Huai Yam is relatively concentrated, fresh Huai Yam ...

Claims

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Application Information

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IPC IPC(8): A23L1/214A23P1/00
Inventor 梁治军韩甜甜齐强强郝洛丹
Owner 河南省淼雨饮品股份有限公司
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