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Drying method of Chinese yam slices

A drying method, the technology of yam slices, which is applied in food drying, the function of food ingredients, and the preservation of food ingredients as antimicrobial, can solve the problems of surface shrinkage and cracking, easy yellowing of yam, poor rehydration, etc., and achieve long shelf life , Inhibition of growth and reproduction, good taste effect

Inactive Publication Date: 2017-11-28
桂平市金田镇旷福淮山种植专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The process steps of the invention are simple, through the environmental-friendly vacuum freeze-drying technology, it is healthy and sulfur-free, and the nutritional components of the Chinese yam are retained to the greatest extent, and the obtained Chinese yam slices have a long shelf life, good rehydration property, and good taste without adding any preservatives, and are beneficial for long-term consumption Human health provides a market for the seasonal harvest of yam. At the same time, it solves the defects of yam easy to turn yellow, surface shrinkage and cracking, poor rehydration, and poor taste in the traditional yam drying process.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for drying Chinese yam slices, comprising the following steps:

[0022] (1) Huaishan pretreatment: select fresh and high-quality Chinese yam, wash the surface sediment and impurities with tap water, peel and cut into 1cm thick discs; the peeling is to quickly scrape off the skin with a stainless steel peeling device, Remove the head and tail and browning parts with a stainless steel knife, and quickly cut the Chinese yam into oblique slices with a thickness of 4mm with the yam and the knife at an angle of 30°, and then put it into the pretreatment solution; the pretreatment solution contains a weight concentration of 1%. A mixed solution of citric acid and saline with a weight concentration of 1%, and citric acid: saline = 1:1;

[0023] (2) Chinese yam color protection: Soak Chinese yam slices in 0.5% saline solution for 0.5h, and soak the pretreated Chinese yam slices and salt water in a weight ratio of 1:3 for color protection;

[0024] (3) Preliminary freez...

Embodiment 2

[0028] A method for drying Chinese yam slices, comprising the following steps:

[0029] (1) Chinese yam pretreatment: select fresh high-quality Chinese yam, clean the surface sediment and impurities with tap water, peel and cut into 1.5cm thick discs; the peeling is to quickly scrape off the skin with a stainless steel peeling device, Remove the head and tail and browning parts with a stainless steel knife, and cut the Chinese yam into a 10mm thick oblique slice with the Chinese yam and the knife at an angle of 45°, and then put it into the pretreatment solution; the pretreatment solution contains a weight concentration of 1 % citric acid and 1% saline solution by weight, and citric acid: saline = 1:1;

[0030] (2) Chinese yam color protection: Soak Chinese yam slices in 2% salt water for 1.5 hours, soak the pretreated Chinese yam slices and salt water in a weight ratio of 1:3 for color protection;

[0031] (3) Preliminary freezing: After the color protection is completed, re...

Embodiment 3

[0035] A method for drying Chinese yam slices, comprising the following steps:

[0036] (1) Yam pretreatment: select fresh and high-quality yam, wash the surface sediment and impurities with tap water, peel and cut into 1.2-1.5cm thick discs; the peeling is quickly scraped off with a stainless steel peeling utensil Epidermis, remove the head and tail and browning parts with a stainless steel knife, and cut the Chinese yam into oblique slices with a thickness of 6-8mm quickly with the yam and the knife at an angle of 35-45°, and then put it into the pretreatment solution; the pretreatment solution It is a mixed solution containing citric acid with a weight concentration of 1% and saline with a weight concentration of 1%, and citric acid: saline = 1:1;

[0037] (2) Yam color protection: soak yam slices in salt water containing 1-1.5% for 0.8-1.2 hours, and soak the pretreated yam slices and salt water in a weight ratio of 1:3 for color protection;

[0038] (3) Preliminary freez...

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PUM

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Abstract

The invention relates to a drying method of Chinese yam slices. The method comprises the steps of Chinese yam pre-treatment, Chinese yam color protection, initial freezing, vacuum freeze-drying, packaging and storing and the like. The method provided by the invention is simple in process step. By means of an environment-friendly vacuum freeze-drying technology, the Chinese yam slices are healthy and sulfur-free, the nutritional components of the Chinese yam slices are kept, and market is provided for seasonal harvesting of Chinese yam. Meanwhile, the defects that the Chinese yam is easy to yellow, shrinks and cracks on the surface, is poor in reconstitution property, bad in taste and the like in a conventional Chinese yam drying process are solved.

Description

technical field [0001] The invention belongs to the technical field of food drying, and in particular relates to a drying method for yam slices. Background technique [0002] Huaishan, also known as yam, yam, wild bean, etc., is a tuber of the perennial root plant Dioscorea in the family Dioscoreaceae, and it is a perennial winding herb. my country's traditional Chinese medicine, "The Classic", "Compendium of Materia Medica" and many other ancient Chinese medicine books record that yam is flat in taste and sweet in taste, and has the effects of strengthening the spleen and lungs, benefiting the essence and calming the nerves, and relieving diarrhea and reducing phlegm. Modern scientific research has found that Chinese yam is rich in starch, glycoprotein, polyphenol oxidase, cholesterol, ergosterol, mannan, vitamin C and other components, as well as calcium, phosphorus, iron, magnesium and other inorganic elements. The role of immunity, hypoglycemic and lipid-lowering functi...

Claims

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Application Information

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IPC IPC(8): A23B7/024
CPCA23B7/024A23V2002/00A23V2200/10A23V2200/048A23V2300/10A23V2300/20
Inventor 刘万宁
Owner 桂平市金田镇旷福淮山种植专业合作社
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