Secondary pretreatment immersion solution and application thereof in preparing selenium-rich instant Chinese yam slices

A pretreatment technology for yam slices, applied in the field of food processing, can solve the problems of loss of nutritional components, low nutritional value, and weak crispness of yam slices, etc., and achieve the effects of increasing surface activity, high selenium content, and improving appearance and taste Effect

Inactive Publication Date: 2017-11-21
钦州市浦北广发食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] The purpose of the present invention is to propose a secondary pretreatment infusion and its application in the preparation of instant yam slices rich in selenium, so as t

Method used

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  • Secondary pretreatment immersion solution and application thereof in preparing selenium-rich instant Chinese yam slices
  • Secondary pretreatment immersion solution and application thereof in preparing selenium-rich instant Chinese yam slices

Examples

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Effect test

Embodiment 1

[0032] The secondary pretreatment infusion is applied in the preparation process of selenium-enriched instant yam slices, and the process includes the following steps:

[0033] S1: One-time pretreatment: Peel the fresh yam and cut it into sections, put it in a pot, add water to boil until it boils, after 4 minutes, take it out and rinse it with cold water, rinse the viscous liquid on the surface of the yam, and then put the rinsed yam Chinese yam cut into slices with a thickness of 1.5cm, set aside;

[0034] S2: Secondary pretreatment: put the yam slices into the immersion liquid, soak for 30 minutes under the conditions of ultrasonic power of 30W and temperature of 43°C, and then filter; the ratio of the weight of the yam slices to the volume of the immersion liquid is 1:2;

[0035] The soaking liquid is in parts by weight and includes the following raw materials: 0.1 part of fatty acid sucrose ester, 0.3 part of glyceryl monostearate, 0.51 part of D-mannitol, 0.4 part of tri...

Embodiment 2

[0043] The secondary pretreatment infusion is applied in the preparation process of selenium-enriched instant yam slices, and the process includes the following steps:

[0044] S1: One-time pretreatment: Peel the fresh yam and cut it into sections, put it in a pot, add water to boil until it boils, after 4 minutes, take it out and rinse it with cold water, rinse the viscous liquid on the surface of the yam, and then put the rinsed yam Chinese yam cut into slices with a thickness of 2cm, set aside;

[0045] S2: Secondary pretreatment: put the Chinese yam slices in step S1 into the immersion liquid, soak them for 35 minutes under the condition of ultrasonic power of 40W and temperature of 45°C, and then filter; the ratio of the weight of the Chinese yam slices to the volume of the immersion liquid is 1:2.5;

[0046] The soaking solution is in parts by weight and includes the following raw materials: 0.2 parts of fatty acid sucrose esters, 0.45 parts of glyceryl monostearate, 0....

Embodiment 3

[0054] The secondary pretreatment infusion is applied in the preparation process of selenium-enriched instant yam slices, and the process includes the following steps:

[0055] S1: One-time pretreatment: Peel the fresh yam and cut it into sections, put it in a pot, add water to boil until it boils, after 4 minutes, take it out and rinse it with cold water, rinse the viscous liquid on the surface of the yam, and then put the rinsed yam Chinese yam cut into slices with a thickness of 2.5cm, set aside;

[0056] S2: Secondary pretreatment: put the yam slices into the immersion liquid, soak for 30 minutes under the conditions of ultrasonic power of 50W and temperature of 48°C, and then filter; the ratio of the weight of the yam slices to the volume of the immersion liquid is 1:3;

[0057] The soaking solution is in parts by weight and includes the following raw materials: 0.3 parts of fatty acid sucrose ester, 0.6 part of glyceryl monostearate, 1 part of D-mannitol, 1.2 parts of tr...

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Abstract

The invention discloses a secondary pretreatment immersion solution and application thereof in preparing selenium-rich instant Chinese yam slices. The secondary pretreatment immersion solution is prepared from the following raw materials in parts by weight: sucrose esters of fatty acids, glyceryl monostearate, D-mannitol, tripotassium phosphate, propylene glycol and water. The secondary pretreatment immersion solution is applied to preparation of the selenium-rich instant Chinese yam slices, and the sensory indexes and physical and chemical indexes of the prepared selenium-rich instant Chinese yam slices are better than the sensory indexes and physical and chemical indexes of Chinese yam slices prepared in the prior art; and in addition, the selenium-rich instant Chinese yam slices have fresh color, crisp mouthfeel, beautiful and smooth surfaces, no shrinkage, no wrinkles, high selenium content, high nutritional value, low water ratio and convenience in eating.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a secondary pretreatment infusion and its application in preparing selenium-enriched instant Chinese yam slices. Background technique [0002] Chinese yam (Dioscorea opposita) is the root tuber of the perennial herb Dioscorea yam, also known as Chinese yam, Chinese yam, and mountain mushroom. "Compendium of Materia Medica" records that yam has the functions of "tonifying kidney qi, strengthening spleen and stomach, stopping diarrhea, resolving phlegm, and moisturizing fur"; it is used for spleen deficiency, lack of food, chronic diarrhea, chronic enteritis, lung deficiency and asthma; It is very popular in domestic and foreign markets, and has high economic and social benefits. It has broad prospects for the development of the food processing industry in the future. Fresh yam is not easy to store and has a short shelf life. These defects have seriously hindered the large...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L19/10A23L33/16
CPCA23L19/20A23L19/10A23L33/16A23V2002/00A23V2200/30A23V2200/302A23V2250/1626
Inventor 吴艳
Owner 钦州市浦北广发食品有限公司
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