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Production place processing method for improving Chinese yam quality

A production area processing and yam technology, which is applied in the production area processing field for improving the quality of yam

Active Publication Date: 2019-01-04
湖南药圣堂中药科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a processing method for improving the quality of yam, to solve the problem of how to optimize the process and improve the quality of yam on the basis of the disclosure of the Chinese patent document "A Processing Method of Chinese Yam Medicinal Material (Patent No. ZL201510683107.5)" The problem

Method used

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  • Production place processing method for improving Chinese yam quality
  • Production place processing method for improving Chinese yam quality
  • Production place processing method for improving Chinese yam quality

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] The local processing method for improving the quality of Chinese yam comprises the following steps:

[0043] S1: Washing and peeling: Take freshly picked yams, wash the soil on the surface with high-pressure spray water, and then scrape off the skin with a blade;

[0044] S2: Anti-oxidation: Cut the yam with the skin removed into thin slices with a thickness of 5mm, soak it in a mixed solution of 4% salt and 5% vinegar for 0.8h, and then soak it in water for 1h. The ratio of salt to vinegar is 1:1;

[0045] S3: Enzyme inactivation: Drain the yam, spread it out, and treat it with microwaves, the microwave frequency is 1000MHz, the power is 110KW, the temperature is 60°C, and the microwave treatment time is 8 minutes;

[0046] S4: color protection; the microwave-treated yam is quickly put into the color protection solution, the amount of the color protection solution is twice that of the yam, rinsed 3 times, 50 minutes each time, the color protection solution is carnosic...

Embodiment 2

[0052] The local processing method for improving the quality of Chinese yam comprises the following steps:

[0053] S1: Washing and peeling: Take freshly picked yams, wash the soil on the surface with high-pressure spray water, and then scrape off the skin with a blade;

[0054] S2: Anti-oxidation: cut the yam with the skin removed into thin slices with a thickness of 4mm, soak it in a mixed solution of 3% salt and 4% vinegar for 0.5h, and then soak it in water for 2h. The ratio of salt to vinegar is 1:5;

[0055] S3: Enzyme inactivation: Drain the yam, spread it out, and treat it with microwaves, the microwave frequency is 900MHz, the power is 100KW, the temperature is 55°C, and the microwave treatment time is 5 minutes;

[0056] S4: color protection; quickly put the microwave-treated yam into the color protection solution, the amount of the color protection solution is 3 times that of the yam, rinse 5 times, 40 minutes each time, the color protection solution is carnosic ac...

Embodiment 3

[0062] The local processing method for improving the quality of Chinese yam comprises the following steps:

[0063] S1: Washing and peeling: Take freshly picked yams, wash the soil on the surface with high-pressure spray water, and then scrape off the skin with a blade;

[0064] S2: Anti-oxidation: cut the yam with the skin removed into thin slices with a thickness of 6 mm, soak it in a mixed solution of 2% salt and 3% vinegar for 1 hour, and then soak it in water for 1.5 hours. The ratio of salt to vinegar is 2:3;

[0065] S3: Enzyme inactivation: Drain the yam, spread it out, and treat it with microwaves, the microwave frequency is 800MHz, the power is 80KW, the temperature is 50°C, and the microwave treatment time is 10 minutes;

[0066] S4: color protection; the microwave-treated yam is quickly put into the color protection solution, the amount of the color protection solution is twice that of the yam, rinsed 4 times, 30 minutes each time, the color protection solution is...

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Abstract

The invention discloses a production place processing method for improving Chinese yam quality, and belongs to the technical field of Chinese yam processing technologies. The production place processing method includes the steps: cleaning and peeling; oxidation resistance; enzyme deactivation; color protection; drying; packaging and the like. According to the method, a reinforcement system formedby carnosic acid, tocopherol and chitosan is applied to the production place processing method of a Chinese yam, so that the quality of the Chinese yam is remarkably improved, oxidization and deterioration of the Chinese yam are prevented in the processing process by the aid of an optimized processing technology, and the quality of Chinese yam medicines is further improved.

Description

technical field [0001] The invention belongs to the technical field of processing traditional Chinese medicinal materials, and in particular relates to a method for processing Chinese yams in production areas to improve the quality of yams. Background technique [0002] During the processing of yam, because polyphenol oxidase is easy to oxidize and brown with oxygen in the air, it not only seriously affects the appearance of yam, but also affects the active ingredients and flavor of yam, thereby greatly reducing the sales and economics of yam. benefit. Yam is often used as a dry product. The traditional dry processing method is to cut the yam into pieces and fumigate it with sulfur. After 1-2 days of dehydration, the yam is baked or placed on bamboo foil. Dry it in the sun (it needs to be put away and piled up for 2-3 days). This method not only has a long processing cycle and low efficiency, but also introduces sulfur-containing substances, which leads to poor taste of th...

Claims

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Application Information

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IPC IPC(8): A61K36/8945A61K125/00
CPCA61K36/8945A61K2236/10A61K2236/13A61K2236/15A61K2236/17
Inventor 钟振平李玲吴顺丽
Owner 湖南药圣堂中药科技有限公司
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