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Preparation method of low-viscosity yam flour

A yam powder and low-viscosity technology, which is applied in food heat treatment, food ingredients as pH value modifiers, food drying, etc., can solve the problems of product variability, poor stability, sticking to the wall, etc., and achieve the purpose of inhibiting gelatinization and starch viscosity Reduce and inhibit the effect of water swelling

Active 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

Yam powder has begun to be used in beverages and other liquid foods. When applied to these products, the viscosity of yam powder is required to improve the ease of processing and the fluidity and taste of the product. However, because yam contains a large amount of mucopolysaccharides and starch, yam powder Caking and sticking to the wall are easy to occur during the powder dissolution process, making the product easy to become viscous and poor in stability. Therefore, the development of low-viscosity yam powder is very necessary for the production of liquid foods such as beverages containing yam

Method used

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  • Preparation method of low-viscosity yam flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of low-viscosity yam powder, comprising the following steps:

[0025] (1) Selection of raw materials

[0026] Japanese white yam with higher yam mucopolysaccharide content and iron yam with lower yam mucopolysaccharide content were selected as raw materials for the preparation of yam powder, and the mass ratio of Japanese white yam and iron yam used was 1:4.

[0027] (2) Pretreatment

[0028] Wash and peel the above two kinds of yams, and cut them into thin slices of 3-4mm.

[0029] (3) Beating

[0030] After protecting the color of the two kinds of yam flakes, they are beaten together through a colloid mill to form yam pulp.

[0031] (4) Adjust the pH value

[0032] The pH value of the yam pulp was adjusted to 8.0 by using a NaOH solution with a molar concentration of 1 mol / L.

[0033] (5) homogeneous

[0034] The yam pulp was homogenized once under the condition of 20Mpa.

[0035] (6) drying

[0036] The homogenized yam pulp was dried in a...

Embodiment 2

[0040] A preparation method of low-viscosity yam powder, comprising the following steps:

[0041] (1) Selection of raw materials

[0042] Japanese white yam with higher yam mucopolysaccharide content and iron yam with lower yam mucopolysaccharide content were selected as raw materials for the preparation of yam powder, and the mass ratio of Japanese white yam and iron yam used was 1:5.

[0043] (2) Pretreatment

[0044] Wash and peel the above two kinds of yams, and cut them into thin slices of 3-4mm.

[0045] (3) Beating

[0046] After protecting the color of the two kinds of yam flakes, they are beaten together through a colloid mill to form yam pulp.

[0047] (4) Adjust the pH value

[0048] The pH value of the yam pulp was adjusted to 8.5 by using a NaOH solution with a molar concentration of 1 mol / L.

[0049] (5) homogeneous

[0050] The yam pulp was homogenized once under the condition of 30Mpa.

[0051] (6) drying

[0052] The homogenized yam pulp is dried in a ...

Embodiment 3

[0056] A preparation method of low-viscosity yam powder, comprising the following steps:

[0057] (1) Selection of raw materials

[0058] Japanese white yam with higher yam mucopolysaccharide content and iron yam with lower yam mucopolysaccharide content were selected as raw materials for the preparation of yam powder, and the mass ratio of Japanese white yam and iron yam used was 1:6.

[0059] (2) Pretreatment

[0060] Wash and peel the above two kinds of yams, and cut them into thin slices of 3-4mm.

[0061] (3) Beating

[0062] After protecting the color of the two kinds of yam flakes, they are beaten together through a colloid mill to form yam pulp.

[0063] (4) Adjust the pH value

[0064] The pH value of the yam pulp was adjusted to 9.0 by using a NaOH solution with a molar concentration of 1 mol / L.

[0065] (5) homogeneous

[0066] The yam pulp was homogenized once under the condition of 40Mpa.

[0067] (6) drying

[0068] The homogenized yam pulp was dried in a v...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of low-viscosity yam flour. The preparation method comprises the steps that firstly, two Chinese yams with different Chinese yam mucopolysaccharide contents are selected, then the mixed Chinese yam is cleaned, sliced, pulped and the like, moderate vacuum drying is carried out so that the water content of the yam flour is reduced to 20-30%, then residual moisture is removed by using high temperature heating treatment, and the low-viscosity yam flour is formed. The preparation methodof the low-viscosity yam flour has the advantages that the surfaces of starch granules are completed coated with Chinese yam polysaccharide to form dense film, so that the yam flour absorbs water very difficultly during heating gelatinization to prevent expansion gelatinization of the starch granules, and the yam flour shows lower viscosity.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for preparing low-viscosity yam powder. Background technique [0002] Yam is not only a common food, but also used as traditional Chinese medicine to treat diabetes, diarrhea, asthma, jaundice and other diseases. Yam contains active ingredients such as mucin, diosgenin, allantoin, choline, phytosterols, oligosaccharides and essential amino acids, which have strong commercial and research value. Fresh yam has a high water content, is not easy to store, and is easy to rot and deteriorate during storage. The appearance of yam powder solves the problem of fresh yam transportation and storage. Yam powder has begun to be used in beverages and other liquid foods. When applied to these products, the viscosity of yam powder is required to improve the ease of processing and the fluidity and taste of the product. However, because yam contains a large amount of mucopolysacc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L5/00
CPCA23L19/10A23L5/00A23V2002/00A23V2200/06A23V2250/1614A23V2300/10A23V2300/26A23V2300/24
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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