Preparation method of iron yam flour

A technology of iron stick yam and yam powder, which is applied in food preservation, fruit and vegetable preservation, and food ingredients as taste improvers, etc. It can solve the problems of poor reconstitution of iron stick yam powder and large loss of nutrients in iron stick yam, and achieves Improve taste, improve health effects, and reduce processing costs

A technology of iron stick yam and yam powder, which is applied in food preservation, fruit and vegetable preservation, and food ingredients as taste improvers, etc. It can solve the problems of poor reconstitution of iron stick yam powder and large loss of nutrients in iron stick yam, and achieves Improve taste, improve health effects, and reduce processing costs

CN106360487AInactive Publication Date: 2017-02-01GUANGXI HUITOU INTERNET FINANCE SERVICE CO LTD
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 1. Cleaning, peeling and color protection: select fresh iron yams without damage, insects, mildew spots and rot, and wash them with clean water; put the iron yams into 0.8%-5% NaOH and 0.2%-2 % surfactant solution, heating, soaking, rinsing, peeling, the Chinese yam after peeling is put into the color protection solution (0.01%Na2S205+0.5%CaCL2) as soon as possible;

[0016] 2. Pre-cooking and beating: Boil the water (the ratio of yam and pre-cooking liquid is 1:1.5) and then put in the yam for 5-10 minutes, and beat by a beater;

[0017] 3. Homogenization: preheat the prepared material liquid to 70-80°C, 25MPa, and homogenize twice;

[0018] 4. Vacuum concentration: remove most of the water at low temperature:

[0019] 5. Spray drying: Spray the material liquid into very fine mist droplets, so that the mist droplets are suspended in the air flow to evaporate the water instantly, and obtain spherical small particle powder.

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Abstract

The invention discloses a preparation method of iron yam flour. The preparation method comprises the following steps of cleaning iron yams; peeling the cleaned iron yams; performing color protection; then precooking the iron yams after the color protection, and mashing the precooked iron yams; removing water under a vacuum condition; and then performing spray drying so as to obtain globular small-granule iron yam flour finally. Through the adoption of the technical scheme of the preparation method disclosed by the invention, nutrient components of Chinese yams are preserved to the maximum extent, and the health-care effects of the Chinese yam flour are improved; and besides, the Chinese yam flour is good in brewing properties and good in mouth feel, and the taste of the Chinese yam flour is greatly improved, so that the iron yam flour has a food preference level and is deeply loved by consumers.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of iron stick yam powder. Background technique [0002] At present, the iron rod yam powder production method adopted by enterprises is mainly the dry product beating method. This method has low technical content, simple operation, and low production cost. Now most yam powder manufacturers generally use the dry product beating method. [0003] However, the nutrient components of the iron stick yam in the above method are much lost, and the preparation of the iron stick yam powder is relatively poor. Contents of the invention [0004] The purpose of the present invention is to overcome above-mentioned deficiency, proposes following technical scheme: [0005] The present invention intends to provide a kind of preparation method of iron stick Chinese yam powder, for this reason the present invention provides the following content of the in...

Claims

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Application Information

Patent Timeline
01 Feb 2017
Publication
CN106360487A
IPC
A23L19/10; A23L5/41; A23B7/026
CPC
A23B7/026; A23V2002/00; A23V2200/14; A23V2300/10
Inventors
林雪婷