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One processing method of shouliang yam rhizome nutritional fruit powder

A processing method and technology of yam yam, which is applied in the processing field of yam yam nutritious fruit powder, can solve problems such as the limited range of application of yam yam, few deep-processed products, and low awareness of citizens, so as to reduce loss, improve utilization rate, The effect of enriching active substances

Inactive Publication Date: 2017-01-04
刘永
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the range of application of Ranunculus yam on the market is not very wide, there are few deep-processed products, and the awareness of citizens is not high. However, processing Ranunculus yam into nutritious fruit powder provides a new way for the deep processing of Ranunculus yam

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A processing method of yam nutritious fruit powder, characterized in that, the processing method adopts the following steps:

[0018] A. Raw material pretreatment: pick fresh and mature yam, Jerusalem artichoke, taro, purple sweet potato, wash with water after peeling, filter out the water, cut into pieces, take 10kg of yam, 3kg of yam, 3kg of taro grains and 2kg of purple sweet potato grains are mixed evenly to prepare raw material grains and set aside;

[0019] B. Freeze crushing: freeze-dry 18kg of raw materials, the pre-cooling temperature is -20°C, the sublimation temperature is 25°C, the analytical drying temperature is 50°C, the processing time is 12min, and the raw materials are dried to a water content of 8%; The dried raw materials are pulverized, and the particle size is 180 μm, to obtain the mixed powder of yam and butterscotch;

[0020] C. Ultrasonic extraction: Put the mixed powder of yam and butternut squash into the ultrasonic extraction pot, add 8kg of...

Embodiment 2

[0028] A processing method of yam nutritious fruit powder, characterized in that, the processing method adopts the following steps:

[0029] A. Raw material pretreatment: Pick fresh and mature yam, asparagus, platycodon, lotus root, wash with water after peeling, drain the water, cut into pieces, take 3kg of yam, 1kg of asparagus , 0.5kg bellflower grains, and 1kg lotus root grains are mixed evenly to prepare raw material grains, which are set aside;

[0030] B. Freeze crushing: freeze-dry 4.5kg of raw materials, the pre-cooling temperature is -8°C, the sublimation temperature is 30°C, the analytical drying temperature is 55°C, the processing time is 20min, and the raw materials are dried to a water content of 15%. ; Grinding the dried raw materials, the particle size is 120 μm, to obtain the mixed powder of yam;

[0031] C. Ultrasonic extraction: put the yam powder into the ultrasonic extraction pot, add 3kg of pure water, set the ultrasonic frequency to 25kHz, keep the cons...

Embodiment 3

[0039] A. Raw material pretreatment: pick fresh and mature yam, kudzu root, rehmannia glutinosa, and sweet potato, wash with water after peeling, drain the water, cut into pieces, take 8kg of yam, 5kg of kudzu, Mix 2kg rehmannia glutinosa and 1kg sweet potato grains evenly to prepare the raw material grains, set aside;

[0040] B. Freeze crushing: freeze-dry 15kg of raw material pellets, pre-cooling temperature is -25°C, sublimation temperature is 18°C, analytical drying temperature is 45°C, processing time is 30min, and the raw material is dried to a water content of 5%; The dried raw materials are pulverized, and the particle size is 200 μm, to obtain the mixed powder of yam and butterscotch;

[0041] C. Ultrasonic extraction: Put the mixed powder of yam and butternut squash into the ultrasonic extraction pot, add 12kg of pure water, set the ultrasonic frequency to 65kHz, keep the constant temperature of the extraction pot at 70°C, extract for 15 minutes, release the extract...

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Abstract

The invention discloses one processing method of shouliang yam rhizome nutritional fruit powder, the mentioned shouliang yam rhizome nutritional fruit powder takes shouliang yam rhizome as the ingredient, and it is processed through pretreatment of the raw materials, cryogenic grinding, ultrasonic extraction, enzymolysis, enzyme deactivation, blending, vacuum concentration, microwave drying, packaging and other steps. Shouliang yam rhizome nutritional fruit powder made by the method takes shouliang yam rhizome with rich nutrients as the ingredient, insures nutrient substance in the fruit powder, through cryogenic grinding, ultrasonic extraction and processing of residue complex phosphoesterasum of the shouliang yam rhizome, active substances of the ingredient are fully reserved, enrich active substances of the finished fruit powder product, reduce losing of the nutrient substances, improves using rate of the ingredients, the finished fruit powder product has the effects of heat-clearing and detoxifying, hemostasis and promoting blood circulation, promoting the circulation of qi, pain relieving and others.

Description

technical field [0001] The invention relates to a processing method of nutritional powder, in particular to a processing method of yam nutritious fruit powder. Background technique [0002] Ranunculus yam, also known as goat head, golden flower fruit, red yaozi, blood notoginseng, blood mother, mountain pig potato, Rulang, etc., is a perennial vine wild plant of the genus Dioscorea in the family Dioscoreaceae. Its tubers are used for medicine and are rich in In southern Zhejiang, Fujian, Taiwan, Hunan, southern Jiangxi, Guangdong, Guangxi, Sichuan, Guizhou, Yunnan, Tibet Medog and other places. Traditional Chinese medicine believes that yam is slightly bitter and astringent, non-toxic, and has the functions of clearing heat and detoxifying, stopping bleeding and promoting blood circulation, astringent and itching, promoting qi and relieving pain, promoting blood circulation and removing blood stasis, and antibacterial. As a medicine, the tubers of Rhizoma yam are mainly use...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L19/10A23L33/10A23L33/105
Inventor 刘永梁麒旺张超
Owner 刘永
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