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Method for processing Chinese yam by low-sulfur fumigation combined with salt grilling

A sulfur fumigation and yam technology, which is applied in food preservation, food science, fruit and vegetable preservation, etc., can solve the problems of excessive sulfur dioxide content in yam, wrinkling of yam, easy mold and rot, etc., so as to facilitate long-term storage and reduce residue Quantity, the effect of ensuring the quality of medicinal materials

Active Publication Date: 2012-07-04
瑞金市工业投资发展有限公司
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  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the national pharmacopoeia stipulates that the processing method of yam is direct drying, but the disadvantage of direct drying method is that the drying time is long, the dried yam is wrinkled, black, easy to grow mold and rot, and the content of aflatoxin in yam is too high; the actual production area of ​​yam is processed. Fumigation with large doses of sulfur for a long time resulted in serious excess of sulfur dioxide in yams, and the sour taste of yams, affecting product quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Put the peeled yam in the sulfur dosage is 4g / m 3 After being smoked in a smoker for 1 hour, soak it in 20% salt water for 2 hours, take it out, dry it in the sun, cut it into 3-4mm slices, and dry it in the sun. The finished product is hard, white and smooth without wrinkling, and the residual sulfur dioxide is 315.8 mg / kg.

Embodiment 2

[0011] Put the peeled yam in the sulfur dosage of 10g / m 3 After being smoked in a smoker for 15 minutes, soak it in 10% salt water for 3 hours, take it out, bake it to half-dry, cut it into 3-4mm slices, and dry it. The finished product is hard, white, smooth and wrinkle-free, and the residual sulfur dioxide is 422.3 mg / kg.

Embodiment 3

[0013] Put the peeled yam in the sulfur dosage of 10g / m 3 After being smoked for 30 minutes in a smoker, soak in 20% salt water for 3 hours, take it out, dry it in the sun, cut it into 3-4mm slices, and dry it in the sun. The finished product is hard, white, smooth and wrinkle-free, and the residual sulfur dioxide is 389.6 mg / kg.

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PUM

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Abstract

The invention relates to a method for processing medicinal Chinese yam by low-sulfur fumigation combined with salt grilling, which is characterized in that the method comprises the following steps: fumigating peeled Chinese yam in a fumigating box, infiltrating the fumigated peeled Chinese yam in salt solution. The method of the invention can effectively reduce the amount of residual sulfur dioxide in Chinese yam, and ensures the quality of medicinal materials. Through the method, Chinese yam is easy in dehydration and drying, has white color and beautiful appearance, and is convenient for long-term preservation.

Description

technical field [0001] The invention belongs to the field of agricultural product processing, in particular to a processing method of Chinese yam. Background technique [0002] At present, the national pharmacopoeia stipulates that the processing method of yam is direct drying, but the disadvantages of the direct drying method are that the drying time is long, the dried yam is wrinkled, blackened, easy to grow mold and rot, and the content of aflatoxin in the yam is too high; Long-term fumigation with large doses of sulfur resulted in serious excess of sulfur dioxide content in yams, and the sour taste of yams, affecting product quality. Therefore, controlling the residual amount of sulfur dioxide in yam has become a crucial issue in the sulfur fumigation process. It is very necessary to study the fumigation process that can not only maintain a good appearance and antisepsis of yam, but also ensure its quality and drug safety. Contents of the invention [0003] The purpo...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/144A23B7/02A23B7/157
Inventor 蒋以号喻志标
Owner 瑞金市工业投资发展有限公司
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