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Making process of quick-frozen Chinese yam

A production method and technology for yam, applied in the field of yam processing, can solve problems such as the reduction of commercial value of yam, and achieve the effects of ensuring internal quality and appearance quality, overcoming hot blanching and reducing mucus.

Inactive Publication Date: 2003-06-04
徐州天马敬安食品有限公司
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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 mucilage will decrease with the increase of heating time, and with 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

[0024] Preparation of sterilizing solution before peeling: water: citric acid: V c : Sodium dichloroisocyanurate: 100: 0.21: 0.55: 0.07

[0025] Preparation of sterilizing solution after peeling: water: citric acid: V c :sodium hypochlorite=100:0.14:0.09:0.13

[0026] Preparation of color protection solution: water: sodium hypochlorite: V c =100:0.014:0.1

[0027] Preservation solution preparation: water: citric acid: V c :100:0.07:0.13

[0028] Make according to the following process:

[0029] Yam raw material→refrigerate (0-5℃)→wash with water to remove mud, sand and hair roots→soak and sterilize in sterilizing solution at -31℃ for 10 minutes→rinse with water→peel→cut into sections→soak in color protecting solution→ Drain the water → soak and sterilize → quick-freeze (-31°C to -37°C) → put in water for 0.5 seconds and remove it for ice coating → freeze (-25 to -30°C) → refrigerate (-15 to -20°C) .

[0030] Effect: Frozen yam cubes are white, mucus viscosity remains u...

Embodiment 2

[0032] Preparation of sterilizing solution before peeling: water: citric acid: V c : Sodium dichloroisocyanurate: 100: 0.39: 0.35: 0.013

[0033] Preparation of sterilizing solution after peeling: water: citric acid: V c :sodium hypochlorite=100:0.02:0.1:0.13

[0034] Preparation of color protection solution: water: sodium hypochlorite: V c =100:0.02:0.07

[0035] Preservation solution preparation: water: citric acid: V c :100:0.13:0.07

[0036] Make according to the following process:

[0037] Yam raw material→refrigerate (0-5℃)→wash with water to remove mud, sand and hair roots→soak and sterilize in sterilizing solution at -31℃ for 8 minutes→rinse with water→peel→cut into sections→soak in color protecting solution→ Drain the water → soak and sterilize → quick-freeze (-31°C to -37°C) → put in water for 0.5 seconds and remove it for ice coating → freeze (-25 to -30°C) → refrigerate (-15 to -20°C) .

[0038] Effect: Frozen yam cubes are white, mucus viscosity remains un...

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Abstract

The making process of 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, quick freezing, coating with ice and further freezing. The present invention has the advantages of no decrease in Chinese yam grume viscosity, no change in color and high bactericidal effect.

Description

technical field [0001] The invention belongs to a processing method of yam, in particular to a preparation method of quick-frozen yam. Background technique [0002] Yam has extremely high health value. It can invigorate the spleen, nourish the lungs, strengthen the kidney, and benefit the essence. According to the "Book of Materia Medica": "Yam can be filled with essence by the kidney, and when the essence is set, it will strengthen the yin, brighten the eyes, and deafen the ears." It has been a health food with the same source of medicine and food since ancient times. The mucilage in yam is a complex of polysaccharides and proteins. According to literature reports, the protein in the complex accounts for 47.6%, and the polysaccharide accounts for 62.4%. Recent studies have proved that the mucilage It can adjust the immune coefficient of the human body and enhance resistance. It not only has rich nutritional value, but also has anti-virus, anti-aging, anti-tumor health effec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/36A23L5/41A23L19/00
Inventor 胡传银张爱民燕超元
Owner 徐州天马敬安食品有限公司
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