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Chinese yam crisp dry chip and preparation process thereof

A preparation process and yam technology, applied in the field of yam crisp dry slices and its preparation, can solve the problems of lack of ready-to-eat and convenient snack foods, and achieve the effects of enriching nutritional components, increasing nutritional value, and increasing strength and toughness

Inactive Publication Date: 2020-02-21
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

But the edible of Chinese yam is mainly limited on the dining table, lacks instant edible snack food, especially the potato chips that take Chinese yam as raw material is still a market blank, for this, it is important to develop more nutritious, easy-to-eat yam potato chips significance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A crisp dried yam tablet, comprising the following raw materials in parts by weight: 30 parts of yam, 2 parts of oyster mushroom, 2 parts of tangerine peel, 1 part of Huoxiang leaf, 4 parts of reed root, 20 parts of glutinous rice flour, 0.1 part of xanthan gum, and table salt 4 parts.

[0022] Its preparation process comprises the following steps:

[0023] S1. Peel the yam, soak it in the color protection solution for 15-30 minutes, take it out, add water and pulverize it until the particle size is 100-120 mesh, and make a yam slurry; the color protection solution is sodium D-isoascorbate, vegetable A mixed solution of acid and NaCl, the mass fraction of D-sodium erythorbate is 0.3%, the mass fraction of phytic acid is 0.1%, and the mass fraction of NaCl is 0.3%;

[0024] S2. Wash and mix oyster mushrooms, tangerine peel, Huoxiang leaves and reed root, add 4 times of water to soak at room temperature for 24 hours, then bathe in water at 90-100°C for 1.5 hours, filter ...

Embodiment 2

[0029] A crisp dried yam tablet, comprising the following raw materials in parts by weight: 50 parts of yam, 6 parts of oyster mushroom, 6 parts of tangerine peel, 5 parts of Huoxiang leaves, 8 parts of reed root, 40 parts of glutinous rice flour, 0.5 part of xanthan gum, and salt 10 servings.

[0030] Its preparation process comprises the following steps:

[0031] S1. Peel the yam, soak it in the color protection solution for 15-30 minutes, take it out, add water and pulverize it until the particle size is 100-120 mesh, and make a yam slurry; the color protection solution is sodium D-isoascorbate, vegetable For the mixed solution of acid and NaCl, the mass fraction of sodium D-isoascorbate is 0.5%, the mass fraction of phytic acid is 0.3%, and the mass fraction of NaCl is 0.1%. ;

[0032] S2. Wash and mix oyster mushrooms, dried tangerine peel, Huoxiang leaves and reed root, add 7 times of water to soak at room temperature for 12 hours, then bathe in water at 90-100°C for 1...

Embodiment 3

[0037] A crisp dried yam tablet, comprising the following raw materials in parts by weight: 40 parts of yam, 4 parts of oyster mushroom, 4 parts of tangerine peel, 3 parts of Huoxiang leaves, 6 parts of reed root, 30 parts of glutinous rice flour, 0.3 part of xanthan gum, and salt 6 servings.

[0038] Its preparation process comprises the following steps:

[0039] S1. Peel the yam, soak it in the color protection solution for 15-30 minutes, take it out, add water and pulverize it until the particle size is 100-120 mesh, and make a yam slurry; the color protection solution is sodium D-isoascorbate, vegetable A mixed solution of acid and NaCl, the mass fraction of D-sodium erythorbate is 0.4%, the mass fraction of phytic acid is 0.2%, and the mass fraction of NaCl is 0.2%;

[0040] S2. Wash and mix oyster mushrooms, dried tangerine peel, Huoxiang leaves and reed root, add 6 times of water to soak at room temperature for 18 hours, then bathe in water at 90-100°C for 1.3 hours, a...

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Abstract

The invention discloses a Chinese yam crisp dry chip and a preparation process thereof, and belongs to the technical field of Chinese yam processing. The Chinese yam crisp dry chip specifically comprises the following raw materials in parts by weight: 30-50 parts of Chinese yam, 2-6 parts of oyster mushrooms, 2-6 parts of dried orange peel, 1-5 parts of agastache rugosa leaves, 4-8 parts of reed rhizome, 20-40 parts of glutinous rice flour, 0.1-0.5 part of xanthan gum and 4-10 parts of table salt. The Chinese yam crisp dry chip prepared by the process and the raw materials has good quality, and nutrient components of the Chinese yam are kept to the utmost extent. The Chinese yam is pulped and then mixed with the oyster mushrooms, the dried orange peel, the agastache rugosa leaves and the reed rhizome for preparation, nutrient components are greatly enriched, and the prepared Chinese yam crisp dry chip has crisp and tasty taste, is not greasy and has a certain health care effect.

Description

technical field [0001] The invention relates to the technical field of yam processing, in particular to a crisp dried yam tablet and a preparation process thereof. Background technique [0002] Yam is a perennial winding herbaceous vine belonging to the family Yam, widely distributed throughout my country. There are many varieties of yam, and there are three kinds of shapes: long root, flat root and tuber root. The rhizome of yam is white in flesh and rich in nutrition. Yam has nourishing effect and high nutritional value at the same time. It can be used as food and medicine as a whole. Modern pharmacological studies have shown that active ingredients such as yam polysaccharides and glycoproteins have good curative effects in preventing hyperlipidemia and adjusting gastrointestinal function, and can also significantly reduce blood sugar, improve or regulate immune function, and have anti-aging effects. [0003] At present, research on the development and utilization of yam...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L31/00A23L7/10A23L33/105A23L29/269A23L5/41
CPCA23L5/41A23L7/198A23L19/10A23L29/269A23L31/00A23L33/105A23V2002/00A23V2250/21
Inventor 邹涛
Owner 襄阳农博源农业有限公司
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