Fragrant and crisp Chinese yam slice and processing method thereof

A processing method and the technology of yam slices are applied in food science, food ingredients as antimicrobial preservation, and the function of food ingredients. It can solve the problems of long frying time, affecting the taste, and high flour content. Fast heating speed and bright color effect

Inactive Publication Date: 2018-11-16
襄阳农博源农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Chinese Patent No. CN201410130066.2 discloses a processing method of honey yam. Sprinkle low-gluten flour on the surface of the cut yam slices to lock the moisture of the yam. After drying, put it into the honey flour paste and stir it, and then fry it. Though it can prevent nutrient loss to a certain extent, there are still some problems in this invention: 1. After the yam is peeled and sliced, the mucilage flows out, so that the pulp and juice are directly exposed to the air, and enzymatic browning is very prone to occur, causing the The appearance quality of fresh-cut yams has dropped sharply; 2. The addition of low-gluten flour and honey roux makes the finished product high in flour content, takes a long time to fry, and is prone to produce acrylamide, which is harmful to human health after eating, and the flour has a strong taste and affects Taste; 3. Flour is oil-absorbing, which makes fried honey yam slices high in oil content, greasy, difficult to digest, and easy to cause stomach problems; 4. Although honey is not harmful to the body after frying, the nutrients are all decomposed by high-temperature oil. For example, the thermal decomposition temperature of glucose is 115°C. If the temperature is too high, it will be carbonized and blackened, and furfural will be produced, which will affect the appearance of yam tablets.

Method used

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  • Fragrant and crisp Chinese yam slice and processing method thereof
  • Fragrant and crisp Chinese yam slice and processing method thereof

Examples

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preparation example Construction

[0041] The preparation method of the Muhe micropowder is as follows: the cleaned Muhe is freeze-dried at a low temperature, crushed through a 200-300 mesh sieve, and the under-sieve is collected as the Muhe micropowder.

[0042] Preferably, the preparation method of Muhe micropowder is as follows: the cleaned Muhe is freeze-dried at low temperature, crushed through a 200-300 mesh sieve, and 100 g of the under-sieve is collected, and added to the In 300mL enzyme solution, hydrolyze for 1-1.5h, then heat to 70°C to inactivate the enzyme to obtain the enzymolysis solution, and then freeze-dry at low temperature to obtain Muhe micropowder. The glucoamylase is cellulase and pectinase, and the unit enzyme activities of the glucoamylase are: pectinase 4000-5000U / mL, cellulase 4000-7000U / mL. The enzyme liquid may also contain 0.05-0.5% (w / v) citric acid.

[0043] In step S3, the drying temperature does not exceed 60°C.

[0044] In step S4, the frying temperature does not exceed 115°...

Embodiment 1

[0060] A crispy yam tablet, comprising the following components: Ma yam, Muhe; its processing method, comprising the following steps:

[0061] S1. Preparation of mosaic yam slices: select fresh mosaic yam with crisp and tender meat, wash, freeze and store overnight at 4°C, then peel, and cut into thin slices with a thickness of 1.5mm with a bamboo blade;

[0062] S2. Prepare Muhe Mayam Tablets: Evenly sprinkle 1mm thick Muhe micropowder on the surface of Mashan Tablets;

[0063] S3. Drying and forming: put the crispy yam slices in a vacuum microwave dryer, adjust the temperature to 35°C, and dry until the moisture content is 30%;

[0064] S4. Frying: Put the dried and shaped slices in a vacuum fryer, adjust the temperature to 95°C, fry until the surface is golden yellow, take out of the pan, centrifugally degrease in a vacuum state, and after cooling, vacuum pack to obtain the finished crispy yam piece.

[0065] The preparation method of the Muhe micropowder is as follows: t...

Embodiment 2

[0067] A crispy yam tablet, comprising the following components: Ma yam, Muhe; its processing method, comprising the following steps:

[0068] S1. Preparation of mosaic yam tablets: select fresh mosaic yams with crisp and tender meat, wash them, freeze them overnight at 4°C, then peel them, and cut them into thin slices with a thickness of 2mm with a bamboo blade;

[0069] S2. Prepare Muhe Mayam Tablets: Evenly sprinkle 1.5mm thick Muhe micropowder on the surface of Mayam Tablets;

[0070] S3. Drying and forming: put the crispy yam slices in a vacuum microwave dryer, adjust the temperature to 50°C, and dry until the moisture content is 20%;

[0071] S4. Frying: Put the dried and shaped slices in a vacuum fryer, adjust the temperature to 115°C, fry until the surface is golden yellow, take out of the pan, centrifugally degrease in a vacuum state, and after cooling, vacuum pack to obtain the finished crispy yam piece.

[0072] The preparation method of the Muhe micropowder is a...

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Abstract

The present invention discloses a fragrant and crisp Chinese yam slice and a processing method thereof, and relates to the field of food processing. The fragrant and crisp Chinese yam slice comprisesChinese yams, fingerleaf rodgersflower rhizome and citric acid. A layer of fingerleaf rodgersflower rhizome micro-powder is evenly spread on the surfaces of the Chinese yam slice to prevent the browning of the Chinese yam slice. Secondly, the Chinese yams and fingerleaf rodgersflower rhizome are combined; and the fragrant and crisp Chinese yam slice removes greasiness, relieves toxins by frying and roasting, improves digestion, and reduces or even eliminates dyspepsia symptoms possibly happening after eating the oil-fried Chinese yam slice.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a crispy yam tablet and a processing method thereof. Background technique [0002] Yam is the rhizome of perennial herbaceous vine yam, which is widely distributed in all parts of my country. Yam has white meat and rich nutrition. It is a combination of food and medicine. Fresh yams are not easy to store, and are often processed and stored. The traditional processing methods of yams are generally soaked in water, dried, and fried. The methods of frying include soil frying, clear frying, bran frying, and rice frying. Scorching, loss of mucin and polysaccharides will reduce the efficacy of yam, and yam has a high starch content, which takes a long time to moisten, and yam is prone to redness and rancidity, which affects the appearance and taste of the finished product. To this end, it is of great significance to develop more nutritious and convenient yam tablets. [0003] Chinese P...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L33/00A23P20/12A23L5/41A23L5/30A23L5/10
CPCA23L19/10A23L5/11A23L5/17A23L5/34A23L5/41A23L33/00A23P20/12A23V2002/00A23V2200/10A23V2200/048A23V2200/22A23V2200/30
Inventor 邹涛
Owner 襄阳农博源农业有限公司
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