Drying dehydration method for bergamot yam

A technology of yam and bergamot, applied in the field of drying and dehydrating bergamot yam by vacuum freezing method

Inactive Publication Date: 2016-06-15
湖北风禾食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, vacuum freezing technology has not been used in the dehydration processing of bergamot yam

Method used

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  • Drying dehydration method for bergamot yam

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] After the bergamot yam was washed with water to remove the sediment, peeled for later use; the mass ratio of bergamot yam to water was 1:1, adding water, and then blanching at 90°C for 60s to inactivate the enzyme, and then at 30°C with 5 %NaCl, 10% glucose and 10% maltodextrin soaking solution for 20min, add maltodextrin, carboxymethyl cellulose and β-cyclodextrin with a mass ratio of 50:0.4:5, and grind them into Slurry, the crushing speed is 300 rpm, and the crushing time is 18 minutes; the crushed slurry is centrifuged at 8000 rpm, and the moisture content in the filter cake is controlled to be 84%; the filter cake is placed at -40 ° C For pre-freezing, the thickness of the material is 10mm, the pre-freezing time is 5 hours, the pressure is 20Pa, and then sublimated at 45°C. After sublimation, continue to analyze and dry at a temperature of 60°C until the moisture content after dehydration is 2%.

Embodiment 2

[0020] After the bergamot yam was washed with water to remove the sediment, peeled for later use; the mass ratio of bergamot yam to water was 1:2, adding water, and then blanching at 100°C for 45s to inactivate the enzyme, and then at 35°C with 5 %NaCl, 10% glucose and 10% maltodextrin soaking solution for 20min, add maltodextrin, carboxymethyl cellulose and β-cyclodextrin with a mass ratio of 50:0.4:5, and grind them into Slurry, the crushing speed is 500 rpm, and the crushing time is 12 minutes; the crushed slurry is centrifuged at a centrifugal speed of 6000 rpm, and the moisture content in the filter cake is controlled to be 75%; the filter cake is placed at -30 ° C Pre-freezing, the thickness of the material is 11mm, the pre-freezing time is 6 hours, the pressure is 70Pa, and then sublimated at 55°C. After the sublimation, continue to analyze and dry in the temperature range of 65°C until the moisture content after dehydration is 1.4%.

[0021] Comparative Test:

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Abstract

The invention provides a drying dehydration method for bergamot yam. The method is characterized in that with the bergamot yam as the raw material, a vacuum freezing method is adopted for drying dehydration. The method specifically includes the steps of 1, carrying out peeling, wherein the bergamot yam is washed with water to move silt and then is peeled for use; 2, carrying out smashing, wherein water is added, then color protection treatment is carried out, a drying aid is added, and the mixture is smashed into slurry with a smashing machine; 3, carrying out centrifugation, wherein the slurry obtained after smashing is centrifuged; 4, carrying out vacuum freeze-drying. The method is easy to implement and small in energy consumption, and nutritional ingredients in the bergamot yam are well retained.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a method for drying and dehydrating bergamot yam by vacuum freezing. Background technique [0002] Bergamot yam is a palm-like yam produced in Qichun, Huangmei, and Wuxue, Huanggang City, Hubei Province. It was once written into "Compendium of Materia Medica" by medical sage Li Shizhen and became a famous Chinese medicinal material. It has higher properties than ordinary yams. nutritional value. With the improvement of people's living standards, consumers have higher and higher requirements for the quality of agricultural products or food. Therefore, agricultural products or food with better quality and higher nutritional value are more and more popular in the consumer market. However, because bergamot yam grows in a specific area, it is easy to go moldy and difficult to store after collection, which greatly limits the bergamot yam from going to a larger market. Therefore, it is u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/024
CPCA23B7/024A23V2002/00A23V2200/048A23V2250/1614A23V2250/61A23V2250/5114A23V2250/5112A23V2250/51082A23V2300/10A23V2300/24
Inventor 贾彦锋
Owner 湖北风禾食品有限公司
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