Chinese yam pancake making process based on organic Chinese yam

Abstract

The invention relates to the technical field of food processing, and discloses a Chinese yam pancake making process based on organic Chinese yams, which comprises the following steps: step 1, raw material selection: selecting organic Chinese yams, cereals, beans and medicinal and edible food materials as main raw materials; step 2, raw material pretreatment: cleaning, peeling and cooking Chinese yam, cleaning, soaking and cooking cereals and beans, and cleaning, soaking and crushing medicinal and edible food materials; and step 3, blending paste: mixing the Chinese yam, the grains, the beans and the medicinal and edible food materials in proportion, adding a natural leavening agent and an enzyme treatment technology, uniformly stirring, and blending into uniform paste. Through the combination of the organic Chinese yam, the grains, the beans and the medicinal and edible food materials, not only are rich carbohydrates, proteins and dietary fibers provided, but also the health-care efficacy is increased through the medicinal and edible components. The body immune function can be regulated, and the body health can be enhanced.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a production process of yam pancakes based on organic yam. Background Art

[0002] As people's living standards improve, the concept of healthy eating has gradually gained popularity. More and more consumers are beginning to pay attention to the nutritional content and health functions of food, especially in daily staple foods, foods that not only meet taste needs but also have health effects are more popular. As one of the traditional foods, pancakes are widely popular among consumers because of their convenience and rich nutrition. Modern people not only require pancakes to have a good taste, but also hope that they are improved in nutrition, especially rich in protein, dietary fiber and other ingredients that are beneficial to health.

[0003] Currently, the pancakes commonly found on the market are mainly made of wheat flour or other traditional grains. Although they have certain advantages in providing carbohydrates and energy, these pancakes generally have the problem of single nutrition and insufficient health benefits. In order to improve the nutritional value of pancakes, some producers have begun to add grains, beans and a small amount of medicinal and edible ingredients, such as wolfberry and coix seeds, to pancakes, trying to add functional ingredients on the basis of tradition. However, most of the existing technologies remain at the stage of simple mixing of raw materials, failing to fully tap the potential of these raw materials, and it is also difficult to meet the increasing demands of consumers in terms of taste and flavor.

[0004] Although existing pancake products have improved their nutritional content to a certain extent, they still have great limitations in taste and functionality. Due to the lack of cellulose processing, the texture of pancakes is relatively rough, and the traditional production process has failed to effectively improve the flavor of the product. At the same time, in the process of reducing the sugar content of existing products, it is often difficult to maintain a good taste, resulting in a poor sweetness experience of low-sugar foods, which cannot fully meet the needs of consumers who need to control blood sugar. Summary of the invention

[0005] In view of the deficiencies in the prior art, the present invention provides a yam pancake production process based on organic yam, which solves the problem that the prior pancakes lack cellulose treatment and have a relatively rough texture.

[0006] To achieve the above objectives, the present invention is implemented through the following technical scheme: a yam pancake production process based on organic yam, comprising the following steps: Step 1: Raw material selection: Select organic yam, grains, beans and food ingredients that are both medicinal and edible as the main raw materials; Step 2: Raw material pretreatment: including washing, peeling, and steaming the yam, washing, soaking, and steaming the grains and beans, and washing, soaking, and crushing the food ingredients with medicinal and edible properties; Step 3: batter preparation: mix yam, grains, beans and food ingredients in proportion, add natural fermentation agent and enzyme treatment technology, stir evenly, and prepare into a uniform batter; Step 4: Forming: Press the batter into a pancake shape with a thickness of 2-4 mm; Step 5, low temperature baking: the pressed batter is baked at 100°C-130°C for 10-15 minutes in the first stage, and then at 150°C-180°C for 5-10 minutes in the second stage; Step 6. Packaging: Vacuum-pack the baked pancakes, combining modified atmosphere preservation technology and antioxidant packaging technology to extend the shelf life.

[0007] Preferably, in step 1, the weight ratio of yam to cereals and beans is 1:1, and the weight of the food and medicine ingredients accounts for 15%-25% of the total formula.

[0008] Preferably, the food and medicine ingredients include one or more of wolfberry, coix seed, lotus seed, gorgon fruit, poria and lily.

[0009] Preferably, in the batter preparation step, the natural leavening agent used is a composite bacterial strain, which can partially degrade the cellulose and starch in the batter by fermenting at a temperature of 25° C.-35° C. for 40-60 minutes.

[0010] Preferably, the enzyme treatment technology includes adding cellulase and pectinase to promote partial decomposition of insoluble fibers in the food and medicine ingredients, thereby improving the uniformity and stability of the batter.

[0011] Preferably, the batter is processed by vacuum degassing equipment before forming to remove excess air in the batter, thereby improving the texture and taste consistency of the pancakes.

[0012] Preferably, the low-temperature baking step includes baking in stages, wherein the low-temperature baking in the first stage gradually dehydrates the pancake, and the high-temperature baking in the second stage quickly crisps the surface of the pancake, thereby achieving a crispy outer and soft inner taste.

[0013] Preferably, a buffer stage is provided between the low-temperature baking and the high-temperature baking, and the temperature gradually rises from 130° C. to 150° C. to ensure that the internal structure of the pancake is evenly matured.

[0014] Preferably, in the modified atmosphere preservation technology, the gas inside the package contains an antioxidant gas mixture to further extend the shelf life of the pancakes.

[0015] Preferably, the vacuum packaging material is a degradable PLA material and has undergone antioxidant treatment to have high barrier properties and moisture resistance.

[0016] The present invention provides a process for making yam pancakes based on organic yam, which has the following beneficial effects: 1. The present invention not only provides abundant carbohydrates, proteins and dietary fiber through the combination of organic yam, grains, beans and edible and medicinal ingredients, but also increases the health care effect through edible and medicinal ingredients. Ingredients such as wolfberry, coix seed, lotus seed and poria contain a variety of trace elements and active ingredients, which are helpful to regulate the body's immune function and enhance physical health.

[0017] 2. The present invention effectively improves the taste of pancakes through fermentation and enzyme treatment technology, making them crispy on the outside and soft on the inside. The organic acid produced during the fermentation process enhances the flavor of the pancakes, and the enzyme treatment decomposes the cellulose, reducing the roughness caused by the fiber. The staged baking process further optimizes the taste, so that the pancakes remain soft while forming a crispy texture on the surface, meeting consumers' demand for more complex flavors and tastes.

[0018] 3. The present invention uses oat flour and quinoa flour to replace some traditional grains, and uses natural sweeteners such as monk fruit extract or erythritol, which greatly reduces the sugar content of the product. This not only reduces the risk of blood sugar rise, but also makes the pancakes suitable for diabetic patients or consumers who need to control blood sugar. At the same time, the use of natural sweeteners maintains the moderate sweetness of the pancakes, so that low-sugar foods also have a good taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 The present invention is a flow chart of the method. DETAILED DESCRIPTION

[0020] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0021] Embodiment 1: Please see attached Figure 1 The embodiment of the present invention provides a yam pancake production process based on organic yam, comprising the following steps: Step 1: Raw material selection: Select organic yam, grains, beans and food ingredients that are both medicinal and edible as the main raw materials; Step 2: Raw material pretreatment: including washing, peeling, and steaming the yam, washing, soaking, and steaming the grains and beans, and washing, soaking, and crushing the food ingredients with medicinal and edible properties; Step 3: batter preparation: mix yam, grains, beans and food ingredients in proportion, add natural fermentation agent and enzyme treatment technology, stir evenly, and prepare into a uniform batter; Step 4: Forming: Press the batter into a pancake shape with a thickness of 2-4 mm; Step 5, low temperature baking: the pressed batter is baked at 100°C-130°C for 10-15 minutes in the first stage, and then at 150°C-180°C for 5-10 minutes in the second stage; Step 6. Packaging: Vacuum-pack the baked pancakes, combining modified atmosphere preservation technology and antioxidant packaging technology to extend the shelf life.

[0022] In one embodiment, step 1: raw material selection In this embodiment, the main raw materials selected include organic yam, cereals (such as millet, rice, sorghum, corn), beans (such as soybeans), and food and medicine ingredients (such as wolfberry, coix seed, lotus seed, Euryale ferox, Poria cocos, lily, etc.). The selection of organic yam requires that no chemical pesticides and fertilizers are used to ensure its naturalness and nutritional value. Food and medicine ingredients account for 15%-25% of the total formula in this formula, which can be adjusted according to actual needs.

[0023] Organic yam is the core raw material, rich in nutrients, which mainly provides the basic flavor and health benefits of pancakes.

[0024] Grains provide energy and carbohydrates while giving the pancakes a good structure and texture.

[0025] Beans provide high-quality plant protein and increase the protein content of products.

[0026] In traditional Chinese medicine theory, ingredients that are both medicinal and edible have specific health-preserving functions. Their addition not only improves the nutritional value, but also enhances the flavor and health attributes of the pancakes.

[0027] Step 2: Raw material pretreatment In this embodiment, the raw material pretreatment is divided into the processing of yam, cereals and beans, and food and medicine ingredients, and the processing methods of each step are as follows: Yam processing: Wash the organic yam and remove the skin. Cut the peeled yam into pieces and steam it in a steamer for 15-20 minutes until the yam softens. Steaming yam can not only effectively remove mucus, but also improve the processability of yam. During the steaming process, the water temperature should be kept at 90℃-100℃ to avoid excessive loss of yam nutrients.

[0028] Grain and bean processing: Wash millet, rice, sorghum, corn and other grains and soybeans separately, soak them in clean water for 4-8 hours until the grains and beans fully absorb water and swell. Steam the soaked grains and beans until cooked. The steaming time depends on the characteristics of different grains, usually about 30 minutes, to ensure that the inside is completely softened, which is convenient for subsequent grinding and mixing.

[0029] Processing of food and medicine ingredients: After cleaning, soak the food and medicine ingredients (such as wolfberry, coix seed, lotus seeds, etc.) to ensure that they absorb enough water for subsequent crushing. Some hard ingredients such as coix seed and Euryale ferox need to be ground with ultra-fine grinding equipment, and the particle size is controlled at 50-100 microns to ensure full mixing with other raw materials.

[0030] Step 3: Mix the batter In this embodiment, yam, cereals, beans and edible ingredients are mixed in proportion, and the specific weight ratio is: the ratio of yam powder to cereals and beans powder is 1:1, and the edible ingredients account for 15%-25% of the total formula. The following steps need to be followed when preparing: Mixing raw materials: Pour the pre-treated yam, grains, beans and edible ingredients into the mixer according to the proportion, add appropriate amount of water, and control the ratio of water to powder between 1:0.8 and 1:1.2 to ensure the fluidity and viscosity of the batter.

[0031] Starter and enzyme treatment: Add natural starter, preferably composite strains, control the fermentation temperature at 25℃-35℃, and the fermentation time is 40-60 minutes. The fermentation process can decompose some cellulose and starch, and improve the softness and flavor of the batter. In order to further enhance the delicateness of the batter, add cellulase and pectinase to decompose the insoluble fiber in the medicinal and edible ingredients, making the batter more uniform and the structure more stable.

[0032] Homogenization: Pour all the mixture into a high-speed homogenizer and control the homogenization time to 15-20 minutes. The homogenization equipment uses high shear force to fully blend the ingredients in the batter to avoid uneven particles or agglomeration.

[0033] Step 4: Forming In this embodiment, the prepared batter is pressed into a pancake shape of 2-4 mm thick by a molding device. The molding device should be able to accurately control the thickness to ensure that the thickness of each pancake is uniform. The operation steps are as follows: Pour the batter: Pour the evenly mixed batter into the mold of the molding equipment. The mold should be designed according to the predetermined shape and thickness to ensure that the size and thickness of the pancakes after molding are consistent.

[0034] Compression molding: The dough is pressed by molding equipment, and the pressure is controlled within a moderate range. It is necessary to ensure that the batter is compacted and formed, but not over-extruded to cause the batter to lose nutrients or destroy the structure.

[0035] Demoulding: The pressed pancakes are easily removed from the mould through the demoulding device, ensuring that the shape and structure of the pancakes are not damaged during the forming process.

[0036] Step 5: Low temperature baking In this embodiment, a staged baking technology is used to form a unique texture of crispy outside and soft inside through the combination of low temperature and high temperature. The operation steps are as follows: The first stage is low-temperature baking: put the pressed pancakes into the oven, control the temperature between 100℃-130℃, and bake for 10-15 minutes. The purpose of low-temperature baking is to gradually dehydrate the pancakes, stabilize the internal structure of the pancakes, and prevent the outside from drying out too quickly, which would affect the taste.

[0037] Buffer stage: Between low temperature and high temperature baking, set a buffer stage, gradually increase the temperature from 130℃ to 150℃, and heat slowly for 3 to 5 minutes. This step helps the inside of the pancake to mature evenly and prevents the outside from being burnt.

[0038] The second stage of high temperature baking: The second stage of baking is carried out at 150℃-180℃, and the time is controlled within 5-10 minutes. This stage makes the surface of the pancake quickly crispy, forming a crispy shell, while ensuring the softness of the inside.

[0039] Step 6: Packaging In this embodiment, the baked pancakes are vacuum packed and the atmosphere-controlled fresh-keeping technology is used to extend the shelf life of the product. The specific steps are as follows: Vacuum packaging: Cool the baked pancakes to room temperature, use vacuum packaging equipment to put the pancakes into a packaging bag, and extract the air in the bag to form a vacuum state. Vacuum packaging can effectively prevent oxygen in the air from contacting the pancakes, thereby avoiding oxidation and deterioration.

[0040] Modified atmosphere preservation technology: On the basis of vacuum packaging, a gas mixture containing antioxidant gases (such as nitrogen and carbon dioxide) is injected into the packaging bag to further inhibit the oxidation reaction and extend the shelf life of the pancakes.

[0041] Packaging materials: biodegradable PLA material is selected, which has undergone antioxidant treatment and has high barrier and moisture resistance. It can effectively prevent the pancakes from getting damp and deteriorating, while achieving environmentally friendly packaging.

[0042] In step one, the weight ratio of yam to cereals and beans is 1:1, and the weight of edible and medicinal ingredients accounts for 15%-25% of the total formula; the edible and medicinal ingredients include one or more of wolfberry, coix seed, lotus seed, Euryale ferox, Poria cocos and lily; in the batter preparation step, the natural leavening agent used is a composite strain, which can partially degrade the cellulose and starch in the batter by fermenting at 25°C-35°C for 40-60 minutes; the enzyme treatment technology includes adding cellulase and pectinase to promote the partial decomposition of insoluble fiber in the edible and medicinal ingredients, thereby improving the uniformity and stability of the batter.

[0043] In one embodiment, in this process, the ratio of yam to cereals and beans is 1:1, which ensures that the yam pancake has a balanced ratio of main ingredients and supplemented with bean protein. At the same time, the proportion of food and medicine ingredients is controlled between 15% and 25%, which can enhance its nutritional value and pharmacological effects while maintaining the stability of the basic structure of the pancake. The yam in the formula is responsible for providing the basic flavor and nutrition for the pancake, the cereals provide carbohydrates, and the beans supplement protein, and the food and medicine ingredients bring additional health effects.

[0044] Furthermore, the concept of medicine and food having the same origin comes from traditional Chinese medicine. Choosing ingredients such as wolfberry, coix seed, lotus seed, Euryale ferox, Poria cocos and lily as ingredients for pancakes can not only increase the nutritional content, but also bring medicinal value. The proportion of these medicinal materials in pancakes should be scientifically controlled to avoid excessive efficacy affecting the taste or side effects. Wolfberry can nourish the liver and improve eyesight, lotus seeds can benefit the kidneys and consolidate essence, Poria cocos can eliminate dampness and strengthen the spleen, while coix seed and Euryale ferox can regulate digestive function. Through the reasonable combination of these ingredients, pancakes have more health-preserving functions.

[0045] In one embodiment, the composite bacteria (such as lactic acid bacteria and bifidobacteria) in the fermentation process can decompose the cellulose and starch in yam, grains and beans through fermentation to produce some small molecular sugars and organic acids. This fermentation condition is controlled between 25°C and 35°C to ensure that the active bacteria in the starter are active at the optimum temperature and fully decompose complex carbohydrates, further improving the softness, ductility and flavor of the batter. The enzyme treatment technology can decompose the cellulose and pectin in the food and medicine ingredients by adding cellulase and pectinase to the batter, thereby reducing the rough taste caused by insoluble fiber. Cellulase can decompose plant fiber into soluble sugars, while pectinase can decompose pectin and reduce the gel feeling in the batter. Such treatment can make the batter more uniform and avoid the precipitation of impurities affecting the texture.

[0046] The batter is processed by vacuum degassing equipment before forming to remove excess air in the batter, thereby improving the texture and taste consistency of the pancakes; the low-temperature baking step includes staged baking, the first stage of low-temperature baking gradually dehydrates the pancakes, and the second stage of high-temperature baking quickly brittles the surface of the pancakes, thereby achieving a crispy outside and soft inside taste; there is a buffer stage between low-temperature baking and high-temperature baking, and the temperature gradually rises from 130°C to 150°C to ensure that the internal structure of the pancakes is evenly mature; in the atmosphere controlled preservation technology, the gas inside the package contains an antioxidant gas mixture to further extend the shelf life of the pancakes; the vacuum packaging material is a degradable PLA material, and after antioxidant treatment, it has high barrier properties and moisture resistance.

[0047] In one embodiment, the vacuum degassing equipment can prevent the appearance of holes or internal unevenness in the finished product by reducing the bubble content in the batter. Vacuum degassing the batter before forming can remove tiny bubbles in the batter and ensure uniform density of the batter. This step can improve the texture of the pancake, make its internal structure more compact and uniform, and taste better. The staged baking combines low-temperature baking with high-temperature baking to ensure that the inside and outside of the pancake reach the ideal state at the same time. The first stage of low-temperature baking (100℃-130℃) is mainly to gradually dehydrate and ensure that the water inside the pancake is fully evaporated without causing the outside to dry too quickly. The second stage of high-temperature baking (150℃-180℃) quickly brittles the surface of the pancake to form a crispy taste layer while keeping the inside soft. Between the low-temperature and high-temperature baking, a buffer stage is set to gradually increase the temperature from 130℃ to 150℃ to avoid uneven heating of the inside and outside of the pancake caused by rapid heating. The existence of the buffer stage allows the pancake to heat up both inside and outside at the same time, ensuring that the water can evaporate evenly and the internal structure gradually matures. The modified atmosphere preservation technology introduces a mixture of antioxidant gases (such as nitrogen, carbon dioxide, etc.) into the package to replace the oxygen in the package, thereby inhibiting the occurrence of oxidation reactions. Oxygen is an important factor that causes food to deteriorate. By reducing or removing the oxygen in the package, the shelf life of the pancake is extended. At the same time, antioxidant gases can also delay fat oxidation and color fading. Degradable PLA material is a green and environmentally friendly packaging material that can be degraded under natural conditions. The packaging material has been treated with antioxidants to prevent the entry of external oxygen and extend the shelf life of the pancake. At the same time, the high barrier properties of the PLA material can prevent moisture from penetrating or escaping, maintaining the texture of the pancake. In addition, the moisture resistance ensures that the pancake will not deteriorate due to moisture in a humid environment.

[0048] In a preferred embodiment, preferred embodiment 1: using probiotic fermentation technology to improve the nutritional function of pancakes In this embodiment, in order to further enhance the health function of yam pancakes, probiotic fermentation technology is introduced in the batter preparation process, so that the pancakes have the dual health functions of prebiotics and probiotics, and improve the function of the human digestive system; probiotic addition: in the batter preparation stage, the natural composite bacteria are replaced with probiotic fermentation agents (such as bifidobacteria, lactic acid bacteria, etc.), and the fermentation temperature is controlled between 30°C and 37°C, and the fermentation time is 6-8 hours, which is much longer than the ordinary fermentation time. This probiotic fermentation can produce organic acids, decompose some carbohydrates and cellulose in yam and grains, and generate nutrients that are easy to absorb; post-fermentation treatment: after the fermentation is completed, the batter will be rich in active probiotics, and the organic acids produced by fermentation can give the pancakes a unique flavor. When stirring the batter, the probiotics should be evenly mixed with other ingredients to avoid excessive concentration of strains; heat-sensitive treatment: in the subsequent low-temperature baking process, a low-temperature baking temperature not exceeding 120°C is used to keep some active probiotics as much as possible, improve the functionality of the pancakes, and avoid high temperature destroying the activity of the probiotics.

[0049] In a preferred embodiment, preferred embodiment 2: Healthy design combining dietary fiber and low-sugar formula In this embodiment, in order to meet consumers' demand for healthy and low-sugar food, the recipe of pancakes is further optimized. In the process of raw material selection and preparation, dietary fiber is added, and some raw materials are replaced to reduce the sugar content; Dietary fiber addition: In the selection of raw materials, the proportion of dietary fiber powder (such as soluble dietary fiber or resistant starch) is increased, and the added amount accounts for 5%-10% of the total raw materials. Dietary fiber can enhance satiety, regulate intestinal flora, improve gastrointestinal motility, and reduce calorie intake; Low-sugar raw material replacement: When preparing the batter, some cereal raw materials are replaced with low GI (glycemic index) cereals, such as oatmeal powder, quinoa powder, etc. These low GI raw materials can effectively reduce the sugar content of pancakes, which is suitable for diabetic patients and consumers who control blood sugar; Use of natural sweeteners: Without using any refined sugar, natural sweeteners (such as monk fruit extract or erythritol) are used to ensure that the pancakes have a moderate sweetness without affecting blood sugar levels. In addition, these natural sweeteners have no burden on the human body and have almost zero calories; enhance the stability of batter texture: since the addition of dietary fiber may affect the fluidity of the batter, the proportion of pectinase and protease is increased in the enzyme treatment process so that the batter still maintains good texture stability with the addition of dietary fiber, ensuring the smooth subsequent molding and baking.

[0050] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A process for making yam pancakes based on organic yam, characterized in that: The following steps are involved: Step 1: Raw material selection: Select organic yam, grains, beans and food ingredients that are both medicinal and edible as the main raw materials; Step 2: Raw material pretreatment: including washing, peeling, and steaming the yam, washing, soaking, and steaming the grains and beans, and washing, soaking, and crushing the food ingredients with medicinal and edible properties; Step 3: batter preparation: mix yam, grains, beans and food ingredients in proportion, add natural fermentation agent and enzyme treatment technology, stir evenly, and prepare into a uniform batter; Step 4: Forming: Press the batter into a pancake shape with a thickness of 2-4 mm; Step 5, low temperature baking: the pressed batter is baked at 100°C-130°C for 10-15 minutes in the first stage, and then baked at 150°C-180°C for 5-10 minutes in the second stage; Step 6. Packaging: Vacuum-pack the baked pancakes, combining modified atmosphere preservation technology and antioxidant packaging technology to extend the shelf life.

2. The process for making yam pancakes based on organic yam according to claim 1, characterized in that: In the step 1, the weight ratio of yam to cereals and beans is 1:1, and the weight of the food and medicine ingredients accounts for 15%-25% of the total formula.

3. The process for making yam pancakes based on organic yam according to claim 1, characterized in that: The food and medicine ingredients include one or more of wolfberry, coix seed, lotus seed, gorgon fruit, poria and lily.

4. The process for making yam pancakes based on organic yam according to claim 1, characterized in that: In the batter preparation step, the natural leavening agent used is a composite bacterial strain, which can partially degrade the cellulose and starch in the batter by fermenting at a temperature of 25° C. to 35° C. for 40 to 60 minutes.

5. The process for making yam pancakes based on organic yam according to claim 1, characterized in that: The enzyme treatment technology includes adding cellulase and pectinase to promote the partial decomposition of insoluble fibers in the food and medicine ingredients, thereby improving the uniformity and stability of the batter.

6. The process for making yam pancakes based on organic yam according to claim 1, characterized in that: The batter is processed through a vacuum degassing device before forming to remove excess air from the batter, thereby improving the texture and taste consistency of the pancakes.

7. The process for making yam pancakes based on organic yam according to claim 1, characterized in that: The low-temperature baking step includes baking in stages. The first stage of low-temperature baking gradually dehydrates the pancakes, and the second stage of high-temperature baking quickly crisps the surface of the pancakes, thereby achieving a crispy outer and soft inner taste.

8. The process for making yam pancakes based on organic yam according to claim 1, characterized in that: A buffer stage is provided between the low-temperature baking and the high-temperature baking, and the temperature gradually rises from 130° C. to 150° C. to ensure that the internal structure of the pancake is evenly matured.

9. The process for making yam pancakes based on organic yam according to claim 1, characterized in that: In the modified atmosphere preservation technology, the gas inside the package contains an antioxidant gas mixture to further extend the shelf life of the pancakes.

10. The process for making yam pancakes based on organic yam according to claim 1, characterized in that: The vacuum packaging material is a degradable PLA material and has been subjected to an anti-oxidation treatment, so it has high barrier properties and moisture resistance.

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