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Preparation method of non-fried instant Chinese yam crisp chips

A non-fried, yam chip technology, which is applied in the field of preparation of non-fried instant yam crisps, can solve the problems of nutrient loss, vitamin destruction, and great harm to human body, and achieve long shelf life, low moisture content, and low processing cost Effect

Active Publication Date: 2014-03-19
湖北馥雅食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fried puffed food loses serious nutrients, vitamins are destroyed, and the oil content is high during the high-temperature frying process, which is harmful to the human body.
Another kind of extrusion puffed food will cause the loss of various nutrients during the extrusion puffing process.

Method used

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  • Preparation method of non-fried instant Chinese yam crisp chips
  • Preparation method of non-fried instant Chinese yam crisp chips

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] (1) Processing of raw materials: select fresh, complete, and non-mechanically damaged yams as raw materials, wash the soil on the surface with running water, and then peel off the skin;

[0040] (2) Cut the peeled yam into slices with a thickness of 1.5mm;

[0041] (3) Put the yam flakes obtained in step (2) into 0.2% citric acid, 0.2% Vc, 0.02% NaHSO 3 ; Soak in the color protection solution for 30min.

[0042] (4) Blanch the yam slices after the color protection in step (3) in hot water at 95-100°C, and cool in cold water;

[0043] (5) Soak the yam slices blanched in step (4) in 3% NaCl, 0.5% sucrose solution for 5 minutes, remove and drain the surface water;

[0044] (6) Heat pump drying: The yam slices soaked in step (5) are subjected to heat pump drying, the heat pump drying temperature is 55°C, and the hot air velocity is 1.0m / s;

[0045] (7) Put the yam slices dried by hot air in step (6) into the microwave oven for the second stage of microwave, so that the f...

Embodiment 2

[0047] Embodiment 2: with embodiment 1, the difference is,

[0048] (2) The slice thickness is 1.5mm;

[0049] (3) The composition of the color protection liquid is 0.1% citric acid, 0.2% Vc, 0.01% NaHSO 3 ;

[0050] (5) Soak yam tablets in 2% NaCl, 0.3% sucrose solution for 5 minutes;

[0051] (6) Heat pump drying, temperature 45°C, wind speed 0.4m / s;

[0052](7) The microwave power of the first section is 420W, and the time is 80s, and the microwave power of the second section is 490W, and the time is 90s; the measured brittleness value of the product is 5.5, the color L* value is 48.87, and the b* value is 14.9. The expansion degree is 20%.

Embodiment 3

[0053] Embodiment 3: with embodiment 1, the difference is,

[0054] (2) The slice thickness is 4mm;

[0055] (3) The composition of the color protection liquid is 0.1% citric acid, 0.4% Vc, 0.02% NaHSO 3 ;

[0056] (5) Soak yam tablets in 3% NaCl, 1% sucrose solution for 5 minutes;

[0057] (6) Heat pump drying, temperature 65, ℃ wind speed 2.0m / s;

[0058] (7) The microwave power of the first section is 630W, and the time is 80s, and the microwave power of the second section is 490W, and the time is 70s; the measured brittleness value of the product is 4.33, the color L* value is 38.29, and the b* value is 13.31. The expansion degree is 26%.

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Abstract

The invention belongs to the technical field of deep processing of agricultural products, and relates to a preparation method of non-fried instant Chinese yam crisp chips. The preparation method comprises the following steps: firstly, carrying out pretreatment of cleaning, peeling, slicing, color-protecting, blanching, dipping, draining and the like on Chinese yams; and then, carrying out drying by a hot pump, microwave puffing, seasoning and packaging. According to the preparation method provided by the invention, the hot pump is used to pre-dry. Compared with hot wind drying, the drying with the hot pump has the advantages that the drying temperature is low, the energy consumption is low, and the drying efficiency is high. By microwave puffing, the nutritional components and functional active components of the Chinese yam crisp chips are reserved to the maximum extent, no trans-fatty acids and oil are contained, and the production cost is saved. The non-fried instant Chinese yam crisp chips prepared by the preparation method have the characteristics of no frying, high puffing rate, crispy taste, original luster and flavor of Chinese yams and the like. The non-fried instant Chinese yam crisp chips are low in moisture content, long in shelf life, low in energy consumption, low in cost and high in profit, and can be a nutritional leisure food with market prospect.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural products, and in particular relates to a preparation method of non-fried instant yam chips. Background technique [0002] Yam is a product of the same origin of medicine and food. It is rich in protein, starch, amino acid, trace elements, polysaccharides and other ingredients. It has the functions of regulating immunity, anti-oxidation, anti-aging and anti-tumor. The fresh-keeping and storage technology of yam has always attracted people's attention. Most of yam is used for fresh eating or processing and milling. . Yam crisps are a puffed snack food with a very promising market. At present, the main processing methods of yam tablets include hot air drying, vacuum microwave freeze-drying, frying, and freeze-drying. Among them, hot air drying is the most widely used drying method at present, but due to the long drying time, the heat-sensitive nutrients such as color, fragr...

Claims

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Application Information

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IPC IPC(8): A23L1/214A23L19/10
CPCA23L5/15A23L19/10A23P10/28A23P30/30A23V2002/00A23V2300/10A23V2300/24
Inventor 乔宇廖李程薇王俊李阳吴文锦汪兰丁安子陈学玲熊光权王少华
Owner 湖北馥雅食品科技有限公司
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