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Processing method of preserved dioscorea alata

A processing method and ginseng technology, applied in the confectionery industry, confectionery, food science, etc., can solve the problems of difficulty in annual balanced supply, easy germination, and easy mildew, etc., to increase added value and economic benefits, and prolong storage The effect of time and convenient processing

Inactive Publication Date: 2017-05-31
SHAANXI QIYUAN TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ginseng potatoes contain polyphenol oxidase, which are prone to mildew and germination after collection. They occupy a large area, and there are certain difficulties in long-term storage and long-distance transportation. low level of resource utilization

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The processing method of ginseng and potato preserved fruit of the present invention comprises the following steps:

[0019] The first step is to select raw materials, choose smooth and disease-free ginseng potatoes;

[0020] The second step is cleaning, remove the sludge in the ginseng potato with running water, and clean it;

[0021] The third step is to peel the skin, remove the outer skin with a stainless steel paring knife, and dig out the black spots; the polyphenols in the ginseng potato can be quickly oxidized into brown substances in the air, and the ginseng potato is placed in water when peeling conduct;

[0022] The fourth step is to slice, cut the peeled ginseng potato into 3.0cm×5.0cm slices with a thickness of 0.3-0.5mm, slice in water, and quickly put the slices into the color protection solution to reduce browning ;

[0023] The fifth step, color protection, use color protection solution to protect the color of the pretreated yam block, soak for 4 hou...

Embodiment 2

[0028] The processing method of ginseng and potato preserved fruit of the present invention comprises the following steps:

[0029] The first step is to select raw materials, choose smooth and disease-free ginseng potatoes;

[0030] The second step is cleaning, remove the sludge in the ginseng potato with running water, and clean it;

[0031] The third step is to peel the skin, remove the outer skin with a stainless steel paring knife, and dig out the black spots; the polyphenols in the ginseng potato can be quickly oxidized into brown substances in the air. When peeling the ginseng potato, put it in water conduct;

[0032] The fourth step, slice, cut the peeled ginseng potato into 3.0cm×5.0cm slices with a thickness of 0.3-0.5mm, slice in water, and quickly put the slices into the color protection solution to reduce browning ;

[0033] Step 5, color protection, use color protection solution to protect the color of the pretreated yam block, soak for 4 hours, the color prote...

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PUM

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Abstract

The present invention discloses a processing method of preserved dioscorea alata and relates to the processing field of food. Particularly, the processing method of the preserved dioscorea alata comprises the following steps: raw material selecting: smooth and disease spot-free dioscorea alata is selected; washing: running water is used to remove sludge on the dioscorea alata, and the dioscorea alatais washed clean; peeling: a stainless steel peeling knife is used to remove outer skins and dig out black spots; polyphenol substances in the dioscorea alata can be rapidly oxidized into brown substances in air, and the peeling of the dioscorea alata is conducted in water; slicing: the peeled dioscorea alata is cut into slices at 3.0 cm x 5.0 cm at a thickness of 0.3-0.5 mm, the slicing is conducted in water, and the slices are quickly put into color protecting solution to reduce browning; and color protecting: the color protecting solution is used to conduct the color protection of the pre-treated dioscorea alata blocks, the dioscorea alata blocks are soaked for 4 hours, and the color protection solution comprises 0.3% of citric acid, 0.075% of VC, 0.6% of edible salt and the balanced being water. The processing method is simple in operations, convenient, extends the storage time of the products, and improves the added value and economic benefit of the products.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method for preserved ginseng and potato. Background technique [0002] The genus Dioscorea genus Dioscorea is a 1-year or perennial twining vine, which is mainly distributed in tropical and subtropical regions of Africa, South America and Southeast Asia in the world, and mainly distributed in subtropical regions in my country. The rhizome of ginseng potato is particularly developed. Its tuber is shaped like the sole of a foot, and its color is yellowish brown or dark brown. It is rich in carbohydrates, and also contains protein, various vitamins, trace elements, saponins and mucopolysaccharides and other elements that are beneficial to human health. Among them, the content of saponin is more than 3.5 times higher than that of Chinese yam, and the content of choline is more than 57 times higher than that of Chinese yam. It has the functions of lowering blood fat, regula...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
CPCA23G3/48A23V2002/00
Inventor 张淑芬
Owner SHAANXI QIYUAN TECH DEV
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