Preparation method of preserved fruit of Chinese yams

A technology for preserved fruit and raw materials, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of lack of market competitiveness, easy rejuvenation of starch, and hard taste, so as to improve the flavor of preserved fruit products and achieve obvious market advantages. , the effect of delaying rebirth

Inactive Publication Date: 2015-12-30
广西田阳嘉佳食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0018] At present, the starch of preserved yam fruit is easy to regenerate after processing, resulting in hard taste and short shelf life, so it is not competitive in the market

Method used

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  • Preparation method of preserved fruit of Chinese yams

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Embodiment Construction

[0037] Below in conjunction with embodiment the method of the present invention is further described.

[0038] A kind of preparation method of Chinese yam preserved fruit, the specific implementation method is as follows:

[0039] 1. Raw material collection: Collect fresh Chinese yam without pests and diseases, without deterioration.

[0040] 2. Cleaning of raw materials: Place the raw materials in the pneumatic cleaning tank for cleaning to remove the sediment and other foreign matter attached to the yam skin.

[0041] 3. Raw material processing: Cut and peel the yam with a knife, and cut the yam into slices.

[0042] 4. Color protection: Soak the sliced ​​yam in a sodium metabisulfite solution with a concentration of 7‰, and keep soaking for ten minutes.

[0043]5. Candied: the flaky Chinese yam meat that has undergone color protection is sugared in sections, and the ratio of trehalose to maltose is 5:1, and sugar solution with a sugar content of 40°Bix is ​​used for sugar...

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Abstract

The invention provides a preparation method of preserved fruit of Chinese yams. The preparation method comprises the following steps: collecting fresh Chinese yams as raw materials, firstly washing the Chinese yams and then cutting and peeling the Chinese yams and slicing the Chinese yams; then carrying out color protection and sugaring treatment on the flesh of the sliced Chinese yams and finally carrying out drying, cooling and other procedures on the flesh of the sliced Chinese yams, thus preparing the finished preserved fruit of Chinese yams. The preparation method has the advantages that retrogradation of starch can be substantially delayed by utilizing the special protective effects of trehalose and maltose on gelatinized starch and the water locking function of trehalose and maltose, so that the preserved fruit of Chinese yams tastes neither too hard nor too soft and the shelf life is substantially lengthened; color protection and enzymolysis are synchronously carried out, and as color protection is carried out on the product by using a composite color protection method to retain the flavor, the color grade and flavor of the preserved fruit product are substantially increased; most of sulfur can be removed by drying under acidic conditions, so that the sulfur content of the product is up to the national standard.

Description

technical field [0001] The invention belongs to the technical field of deep processing of fruits and vegetables, and in particular relates to a preparation method of preserved yam fruit. Background technique [0002] Yam, scientific name yam, commonly known as yam. It is a plant of the genus Dioscorea in the family Dioscoreaceae. Dioscorea (yù) was first recorded in "Shen Nong's Materia Medica", and was listed as the top grade. The name of yam first appeared in "Materia Medica Yanyi", and "Compendium of Materia Medica" records that yam was changed to yam because the Tang Dynasty emperor was called Li Yu to avoid taboos, and because Song Yingzong was called Zhao Shu, it was changed to yam to avoid taboos. Commodities are divided into two types: hairy yam and light yam due to different processing methods. [0003] Yam, eaten by humans since ancient times, is one of the earliest plants eaten by humans. As early as in the poems of Du Fu, the great poet of the Tang Dynasty, t...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/42A23G3/36
Inventor 孙永刚韦勇
Owner 广西田阳嘉佳食品有限公司
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