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Processing method for Chinese yam baked with bran

A technology of yam and bran roasting, which is applied in the field of processing yam with bran, can solve the problems of affecting the shape and quality of slices, reducing the content of mucin and polysaccharides, and greatly reducing the effect, so as to improve the internal quality and sensory value, mucin The effect of high content of polysaccharides and shortening the soaking time

Inactive Publication Date: 2016-03-23
NINGGUO THOUSAND SQUARE TCM DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional processing method of yam generally adopts soaking in water, drying, and frying. The frying methods include soil frying, clear frying, bran frying, rice frying, and honey bran frying. The content is reduced, the effect is greatly reduced, and the starch content in yam is more, it takes a few days to moisten, and it is easy to become sour and red, which affects the shape and quality of the slices, especially in hot weather

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A method for preparing bran-baked yam, comprising the following steps:

[0017] a. Purification: remove dust, impurities and non-medicinal parts on the surface of yam to make it clean;

[0018] b. Cutting: Screen and separate the cleaned yams of different sizes, place them in an airtight box, and carry out stepwise temperature rise at a rate of 12°C per hour, and control the ambient humidity to 45%. When the temperature in the box rises to 110 ℃, keep this temperature for 2.5h, take it out, soak in 2.5% salt water for 0.5h, cut into oblique slices with a thickness of 3mm, and dry at room temperature;

[0019] c. Artillery moxibustion: mix the yam slices and wheat bran evenly according to the weight ratio of 4:2, and bake. The baking temperature is controlled at 140°C, and the baking time is 45 minutes;

[0020] d. Sieving: After the baking is completed, cool to room temperature, sieve, and separate the wheat bran and yam flakes.

Embodiment 2

[0022] A method for preparing bran-baked yam, comprising the following steps:

[0023] a. Purification: remove dust, impurities and non-medicinal parts on the surface of yam to make it clean;

[0024] b. Cutting: Screen and separate the cleaned yams of different sizes, place them in a closed box, and carry out a stepwise temperature rise at a rate of 15°C per hour, and control the ambient humidity to 45%. When the temperature in the box rises to 105 At ℃, keep the temperature for 2 hours, take it out, soak in 2% salt water for 1 hour, cut into oblique slices with a thickness of 3mm, and dry at room temperature;

[0025] c. Artillery moxibustion: mix the yam slices and wheat bran evenly according to the weight ratio of 4:2, and bake. The baking temperature is controlled at 130°C, and the baking time is 50 minutes;

[0026] d. Sieving: After the baking is completed, cool to room temperature, sieve, and separate the wheat bran and yam flakes.

Embodiment 3

[0028] A method for preparing bran-baked yam, comprising the following steps:

[0029] a. Purification: remove dust, impurities and non-medicinal parts on the surface of yam to make it clean;

[0030] b. Cutting: Screen and separate the cleaned yams of different sizes, put them in a closed box, and carry out a stepwise temperature rise at a rate of 10°C per hour, and control the ambient humidity to 40%. When the temperature in the box rises to 105 At ℃, keep the temperature for 3 hours, take it out, soak in 2% salt water for 1 hour, cut into oblique slices with a thickness of 2mm, and dry at room temperature;

[0031] c. Artillery moxibustion: mix the yam slices and wheat bran evenly according to the weight ratio of 4:2, and bake. The baking temperature is controlled at 120°C, and the baking time is 50 minutes;

[0032] d. Sieving: After the baking is completed, cool to room temperature, sieve, and separate the wheat bran and yam flakes.

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PUM

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Abstract

The invention discloses a processing method for Chinese yam baked with bran, and relates to the technical field of traditional Chinese medicine material processing. The method includes the following steps of cleaning, cutting, processing and screening. In a closed environment, steam permeates into cell walls of the Chinese yam so that the Chinese yam can be moistened thoroughly, and the thorough moistening time is shortened; in addition, the thorough moistening temperature and time and the baking temperature and time are definite, prepared Chinese yam slices are uniform in color and luster and free of burned dots and have fragrance, the content of effective components like mucoprotein and polysaccharide is high, and the interior quality and sensory value of the Chinese yam slices are improved; compared with a traditional processing method of stirring-frying the Chinese yam with the bran, the content of the mucoprotein is increased by 8.5-11.3%, and the content of polysaccharide is increased by 6.7-9.3%.

Description

technical field [0001] The invention relates to the technical field of processing traditional Chinese medicinal materials, in particular to a processing method of bran-dried yam. Background technique [0002] Yam contains saponins, sugars, proteins, alcohols, mucus, alkaloids and other vitamins and trace elements. Yam has a variety of biological activities, and its main functional ingredients are yam polysaccharide and mucin, which have the functions of nourishing kidney qi, strengthening spleen and stomach, stopping diarrhea and dysentery, improving immunity, anti-tumor and treating diabetes. The traditional processing method of yam generally adopts soaking in water, drying, and frying. The frying methods include soil frying, clear frying, bran frying, rice frying, and honey bran frying. The content is reduced, the effect is greatly reduced, and the starch content in yam is more, it takes a few days to moisten, and it is easy to become sour and red, which affects the shape...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/8945
Inventor 包勇
Owner NINGGUO THOUSAND SQUARE TCM DEV
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