Processing and quality-keeping method capable of keeping natural color of purple yam for long time

A purple yam, natural color technology, applied in food preservation, fruit and vegetable preservation, heating and preservation of fruits/vegetables, etc., can solve the problems of purple yam processing and quality preservation technology, and achieve the effect of long-distance transportation and convenient consumption

Inactive Publication Date: 2016-10-12
红河金城生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But so far, such purple yam and the corresponding processing and quality assurance technology have not been seen yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0028] Example 1. During the purple yam harvest season, purchase purple yam tubers with good quality, moderate maturity, freshness, no pests, pesticides and microbial contamination, and clean them in time. It is best to harvest and process on the same day. The raw materials harvested into the factory are tested in a timely manner, and the raw materials whose quality indicators such as pesticide residues and heavy metals do not meet the requirements are eliminated. For the stems with sludge and gravel on the surface, they can be cleaned by hand with clean water. For the stems with only dust and dry surface, the stems can be placed on the conveyor belt and removed by blowing with a fan or high-pressure air jet. work to improve work efficiency.

[0029] The cleaned stems are manually cut or scraped off the epidermis with a knife or bamboo slices. When encountering rotten or wounded stems, the rotten and damaged parts are cut off, and only the parts with good quality are kept.

...

example 2

[0044] Example 2. Soak a batch of purple yams in 0.18% salt water for 20 minutes to 1 hour before blanching after peeling. After five months, take it out and eat it. The purple yam with fresh color and luster is the same, but the taste is better. The trial consumers are most satisfied, and they also demand a large supply.

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PUM

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Abstract

The invention relates to a processing and quality-keeping method capable of keeping the natural color of purple yam for a long time. The method includes: cleaning purple yam tubers to remove dust and silt; using a knife or a bamboo chip to peel the purple yam tubers; cutting the peeled purple yam tubers into small pieces, cubes, slivers or slices; blanching, to be more specific, allowing the cut purple yam to pass a blanching water tank or a steam chamber with a conveying belt so as to inhibit enzyme activity and reduce microorganisms, wherein the temperature is kept at 90-100 DEG C and the blanching time is 1-3 minutes; draining water and mucilage attached to the purple yam; fast freezing the drained purple yam under 35-40 DEG C for 5-15 minutes to allow the internal temperature of the purple yam to reach 18 DEG C; then packaging the purple yam under 0-5 DEG C, and storing the purple yam under 18-25 DEG C. The processing and quality-keeping method has the advantages that manners such as blanching and draining are used to eliminate the activity conditions of enzyme and fast freezing fixing and cold storage are performed, so that the natural color and nutrition of the purple yam can be kept for a long time, and the purple yam does not change color and deteriorate in two years; the processed purple yam is delicious, sticky and tasty and refreshing after being cooked, and conditions are created for the large-scale development and utilization of the purple yam.

Description

technical field [0001] The invention relates to a processing and preservation technology of agricultural products, in particular to a processing and quality preservation method for maintaining the natural color state of purple yam for a long time. Background technique [0002] Purple yam is called purple ginseng among the people, also known as Arafat yam and long taro. According to the records in the Compendium of Materia Medica, purple yam has high medicinal value. Regular consumption can not only increase the body's resistance, lower blood pressure, blood sugar, anti-aging, etc., but also benefit the spleen, lung, kidney and other functions. It is a very high food supplement material. Therefore, purple yam has the reputation of "king of vegetables". [0003] Modern medical research shows that purple yam contains a lot of nutrients such as protein, polysaccharide and starch, which can nourish the lungs and kidneys, invigorate the spleen and stop diarrhea. It has a certa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L5/40A23B7/005A23B7/04
CPCA23B7/0053A23B7/04A23V2002/00A23V2300/20A23V2300/24
Inventor 朱仕平白学贵戴乃康
Owner 红河金城生物科技有限公司
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