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Production for quick-freezing Chinese yam powder

A production method and technology of yam grains, which can be used in food preparation, food shaping, fruit/vegetable preservation through freezing/refrigeration, etc., can solve the problem of yam commodity value reduction

Inactive Publication Date: 2006-11-15
胡传银 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional quick-freezing processing method has always used heating and blanching to sterilize and inactivate the activity of enzymes to prevent enzymatic browning, but experiments have shown that the viscosity of yam mucus will decrease with the increase of the boiling temperature. And with the continuation of the heating time, the irreversible viscosity decreases, indicating that the mucus complex begins to decompose, which reduces the commodity value of yam

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Preparation of sterilizing liquid before peeling: water: citric acid: Vc: sodium dichloroisocyanurate: 100: 0.21: 0.08: 0.019

[0021] Preparation of sterilizing liquid after peeling: water: citric acid: Vc: sodium hypochlorite: 100: 0.21: 0.09: 0.018

[0022] The configuration of color protection solution: water: Vc: sodium hypochlorite = 100: 0.014: 0.007

[0023] Make according to the following process flow:

[0024] Yam raw materials → refrigerated (0-5°C) → water washing to remove mud sand and root hairs → soaking in sterilizing solution for 8 minutes → clear water rinsing → peeling and cutting → soaking in color protecting solution for color protection → draining water → soaking Sterilization→Abrasive particles with a particle size of about 2 mm→Quick-freeze (-31°C to -37°C)→Refrigeration (-15°C to -20°C).

[0025] Effect: Quick-frozen yam grains are milky white, uniform in color, viscosity ≥1.5Pa.s, total number of bacteria (units / gram) ≤1000, Escherichia coli ...

Embodiment 2

[0027] Preparation of sterilizing liquid before peeling: water: citric acid: Vc: sodium dichloroisocyanurate: 100: 0.39: 0.13: 0.022

[0028] Preparation of sterilizing liquid after peeling: water: citric acid: Vc: sodium hypochlorite: 100: 0.23: 0.12: 0.021

[0029] Configuration of color protection solution: water: Vc: sodium hypochlorite = 100: 0.026: 0.013

[0030] Make according to the following process flow:

[0031] Yam raw materials → refrigerated (0-5 ℃) → water washing to remove mud sand and root hairs → soaking in sterilizing solution for 10 minutes → rinsing with water → peeling and cutting → soaking in color protecting solution for color protection → draining water → soaking Sterilization→Abrasive particles with a particle size of about 2 mm→Quick-freeze (-31°C to -37°C)→Refrigeration (-15°C to -20°C).

[0032] Effect: Quick-frozen yam grains are milky white, uniform in color, viscosity ≥1.5Pa.s, total number of bacteria (units / gram) ≤1000, Escherichia coli (uni...

Embodiment 3

[0034] Preparation of sterilizing liquid before peeling: water: citric acid: Vc: sodium dichloroisocyanurate: 100: 0.25: 0.11: 0.021

[0035] Preparation of sterilizing liquid after peeling: water: citric acid: Vc: sodium hypochlorite: 100: 0.22: 0.1: 0.019

[0036] Configuration of color protection solution: water: Vc: sodium hypochlorite = 100: 0.026: 0.013

[0037] Make according to the following process flow:

[0038] Yam raw materials → refrigerated (0-5°C) → washed with water to remove mud sand and root hairs → soaked in sterilization solution for 9 minutes → rinsed with water → peeled and cut → soaked in color protection solution for color protection → drained water → soaked Sterilization→Abrasive particles with a particle size of about 2 mm→Quick-freeze (-31°C to -37°C)→Refrigeration (-15°C to -20°C).

[0039] Effect: Quick-frozen yam grains are milky white, uniform in color, viscosity ≥1.5Pa.s, total number of bacteria (units / gram) ≤1000, Escherichia coli (units / gra...

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PUM

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Abstract

A process for producing quick-frozen Chinese yam includes soaking in disinfectant liquid to kill bacteria, peeling, cutting into blocks, soaking in color protecting liquid for maintaining color, soaking in disinfectant liquid to kill bacteria again, milling into particles, filling in plastic bag, quick freezing and further freezing. The present invention has the advantages of keeping its original color, no change in its surface color and gloss, as well as bactericidal effect superior to heat sterilization. Total count of bacteria colonies per 1 g sample is less than 1000, and total count of Coliform bacteria per 100 g sample is less than 3.

Description

technical field [0001] The invention belongs to a processing method of yam, in particular to a preparation method of quick-frozen yam granules. Background technique [0002] Yam has a very high health value, can strengthen the spleen, nourish the lung, strengthen the kidney, and benefit the essence. "Ben Cao Jing Du" says: "Yam can nourish the kidney and fill the essence. Since ancient times, it has been a food with the same origin of medicine and food. The mucus in yam is a complex of polysaccharide and protein. According to literature reports, the complex protein accounts for 47.6% and polysaccharide accounts for 52.4%. It can adjust the immune coefficient of the human body and enhance the resistance. It not only has rich nutritional value, but also has anti-virus, anti-aging, anti-tumor key-preserving effects, as well as hypoglycemic and lipid-lowering biological activities. Quality is very important, and the higher the viscosity, the better. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/216A23L3/36A23B7/05A23L5/41A23L19/10A23L19/12A23L19/15A23P1/02
CPCA23B7/05A23L5/41A23L19/10
Inventor 胡传银张爱民燕超元
Owner 胡传银
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