Preparation method of yam flour

A technology for yam powder and yam, applied in the field of food processing, can solve the problems of low powder collection rate, low heat utilization efficiency, high yam viscosity, etc. Effect

Inactive Publication Date: 2019-07-09
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method has good dispersibility, due to the low heat utilization efficiency and high viscosity of yam in the spray drying process, this method has the problems of high energy consumption and low collection rate of yam powder.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of yam powder preparation method, comprises the following steps:

[0021] (1) Selection of raw materials

[0022] Japanese white yam with higher mucopolysaccharide content and iron yam with lower mucopolysaccharide content were selected as raw materials for preparing yam powder; the mass ratio of Japanese white yam to iron yam was 2:1.

[0023] (2) Pretreatment

[0024] The above two kinds of yam raw materials are washed respectively, peeled, and cut into thin slices of 3-4mm.

[0025] (3) Beating

[0026] Add water of the same quality as the yam raw material to the yam flakes, and the two kinds of yams are beaten together to make yam pulp.

[0027] (4) Heating

[0028] The yam pulp prepared above was heated at 70° C. for 10 min.

[0029] (5) Deployment

[0030] Add the monoglyceride and diglyceride mixture to the heated yam pulp and stir well. Among them, the mass of the mixture of monoglyceride and diglyceride added accounted for 1% of the total mass of ...

Embodiment 2

[0038] A kind of yam powder preparation method, comprises the following steps:

[0039] (1) Selection of raw materials

[0040] Japanese white yam with higher mucopolysaccharide content and iron yam with lower mucopolysaccharide content were selected as raw materials for preparing yam powder; the mass ratio of Japanese white yam to iron yam was 3:1.

[0041] (2) Pretreatment

[0042] The above two kinds of yam raw materials are washed respectively, peeled, and cut into thin slices of 4mm.

[0043] (3) Beating

[0044] Add water of the same quality as the yam raw material to the yam flakes, and the two kinds of yams are beaten together to make yam pulp.

[0045] (4) Heating

[0046] The yam pulp prepared above was heated at 80° C. for 15 min.

[0047] (5) Deployment

[0048] Add the monoglyceride and diglyceride mixture to the heated yam pulp and stir well. Among them, the mass of the added monoglyceride and diglyceride mixture accounts for 2% of the total mass of the ya...

Embodiment 3

[0056] A kind of yam powder preparation method, comprises the following steps:

[0057] (1) Selection of raw materials

[0058] Japanese white yam with higher mucopolysaccharide content and iron yam with lower mucopolysaccharide content were selected as raw materials for preparing yam powder; the mass ratio of Japanese white yam to iron yam was 4:1.

[0059] (2) Pretreatment

[0060] The above two kinds of yam raw materials are washed respectively, peeled, and cut into thin slices of 4mm.

[0061] (3) Beating

[0062] Add water of the same quality as the yam raw material to the yam flakes, and the two kinds of yams are beaten together to make yam pulp.

[0063] (4) Heating

[0064] The yam pulp prepared above was heated at 75° C. for 13 minutes.

[0065] (5) Deployment

[0066] Add the monoglyceride and diglyceride mixture to the heated yam pulp and stir well. Among them, the mass of the added monoglyceride and diglyceride mixture accounts for 1.5% of the total mass of ya...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of yam flour. The method comprises the steps that firstly, two varieties of yam with different mucopolysaccharide contents are selected; then cleaning, peeling, slicing and other processing work are carried out, so that yam starch is properly gelatinized through heating, and the viscosity of the yam is increased; thirdly, a foaming agent is added, a stable foam system is formed through stirring, moisture in the yam is quickly removed through vacuum microwave drying, and after crushing, the high-dispersity yam flour can be obtained. Compared with the prior art, the method has the advantages of being high in product dispersity, short in consumed time and low in energy consumption.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for preparing yam powder. Background technique [0002] Yam is rich in protein, various vitamins and beneficial trace elements, mucopolysaccharide and so on. In addition, yam also contains allantoin, yam, saponin, choline and other medicinal ingredients, which have the effects of strengthening the spleen and stomach, nourishing the lungs, strengthening the kidney, stopping diarrhea, reducing phlegm, and benefiting essence. Health effects. With the improvement of people's living standards and the enhancement of health awareness, the market demand for fresh yam continues to grow. However, due to the relatively concentrated harvest season of yam, fresh yam has high water content, so it is not suitable for long-term storage and long-distance transportation. Therefore, yam powder can effectively prolong the storage period of yam, increase the types of food, and pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L29/00A23L29/10A23L5/30A23L5/00A23P30/40
CPCA23V2002/00A23L5/00A23L5/34A23L19/10A23L29/04A23L29/10A23P30/40A23V2200/222A23V2300/24A23V2300/10
Inventor 于滨崔波陶海腾袁超刘鹏飞吴正宗赵海波
Owner QILU UNIV OF TECH
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