Production for quick-freezing Chinese yam powder

A production method and technology of yam granules, which are applied in the directions of food preparation, food forming, and fruit/vegetable preservation by freezing/refrigeration, etc., can solve the problems of reducing the commercial value of yam and the like.

Inactive Publication Date: 2005-05-11
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 wil...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

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

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

[0023] Make according to the following process:

[0024] Yam raw material→refrigerate (0-5℃)→wash with water to remove mud, sand and root hair→soak in sterilizing solution for 8 minutes→rinse with water→peel and cut off→soak in color protecting solution→drain off water→soak Sterilization → abrasive grains to make the particle size about 2mm → quick freezing (-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 (unit / g) ≤ 1000, Escherichia coli (unit / g) < 3, Bacillus cereus (unit / g) < 3....

Embodiment 2

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

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

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

[0030] Make according to the following process:

[0031] Raw material of yam→refrigerate (0-5℃)→wash with water to remove mud, sand and root hair→soak in sterilizing solution for 10 minutes→rinse with water→peel and cut off→soak in color protecting solution→drain off water→soak Sterilization → abrasive grains to make the particle size about 2mm → quick freezing (-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 (unit / g) ≤ 1000, Escherichia coli (unit / g) < 3, Bacillus cereus (unit / g) ...

Embodiment 3

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

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

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

[0037] Make according to the following process:

[0038] Yam raw material→refrigerate (0-5℃)→wash with water to remove mud, sand and root hair→soak in sterilizing solution for 9 minutes→rinse with water→peel and cut off→soak in color protecting solution→drain off water→soak Sterilization → abrasive grains to make the particle size about 2mm → quick freezing (-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 (unit / g) ≤ 1000, Escherichia coli (unit / g) < 3, Bacillus cereus (unit / g) < 3.

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Abstract

A process for preparing the quickly frozen yam particles includes such steps as immersing raw yam in disinfecting liquid, peeling, cutting into segments, immersing in color protecting liquid and then in disinfecting liquid, granulating, loading in plastic bags and quick freezing.

Description

technical field [0001] The invention belongs to a processing method of yam, in particular to a method for preparing quick-frozen yam granules. 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 nourish the kidney and essence, and when the essence is set, it will strengthen the yin, brighten the eyes, and deafen the ears." Since ancient times, it has been a food with the same source of medicine and food. The mucilage in yam is a complex of polysaccharide and protein. According to literature reports, the compound protein accounts for 47.6%, and polysaccharide accounts for 52.4%. Recent studies have proved that the mucus The quality 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-tum...

Claims

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Application Information

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IPC IPC(8): A23B7/05A23L3/36A23L5/41A23L19/10A23L19/12A23L19/15A23P1/02
CPCA23B7/05A23L5/41A23L19/10
Inventor 胡传银张爱民燕超元
Owner 胡传银
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