Purple Chinese yam chips with rodgersia aesculifolia and processing method thereof

Abstract

The invention discloses purple Chinese yam chips with rodgersia aesculifolia and a processing method thereof, and relates to the field of food processing. The purple Chinese yam chips with rodgersia aesculifoli is prepared from purple Chinese yams, rodgersia aesculifolia and citric acid by the following steps of uniformly sprinkling a layer of rodgersia aesculifolia micro-powder onto surfaces of purple Chinese yam chips so as to prevent the purple Chinese yam chips from browning. By compounding purple Chinese yams with rodgersia aesculifolia, the prepared purple Chinese yam chips with rodgersia aesculifolia are significant in the effects of removing grease, relieve poison caused by frying and stir-drying, and reducing or even eliminating liable symptoms of excessive internal heat caused byeating of oil-fried purple Chinese yam chips.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a Muhe purple yam tablet and a processing method thereof. Background technique [0002] Yam is the rhizome of perennial herbaceous vine yam, which is widely distributed in all parts of my country. Yam has white meat and rich nutrition. It is a combination of food and medicine. Fresh yams are not easy to store, and are often processed and stored. The traditional processing methods of yams are generally soaked in water, dried, and fried. The methods of frying include soil frying, clear frying, bran frying, and rice frying. Scorching, loss of mucin and polysaccharides will reduce the efficacy of yam, and yam has a high starch content, which takes a long time to moisten, and yam is prone to redness and rancidity, which affects the appearance and taste of the finished product. To this end, it is of great significance to develop more nutritious and convenient yam tablets. [0003] Chin...

AI Technical Summary

Problems solved by technology

[0003] Chinese Patent No. CN201410130066.2 discloses a processing method of honey yam. Sprinkle low-gluten flour on the surface of the cut yam slices to lock the moisture of the yam. After drying, put it into the honey flour paste and stir it, and then fry it. Though it can prevent nutrient loss to a certain extent, there are still some problems in this invention: 1. After the yam is peeled and sliced, the mucilage flows out, so that the pulp and juice are directly exposed to the air, and enzymatic browning is very prone to occur, causing the The appearance quality of fresh-cut yams has dropped sharply; 2. The addition of low-gluten flour and honey roux makes the finished product high in flour content, takes a long time to fry, and is prone to produce acrylamide, which is harmful to human health after eating, and the flour has a strong taste and affects Taste; 3. Flour is oil-absorbing, which makes fried honey yam slices high in oil content, greasy, difficult to digest, and easy to cause stomach problems; 4. Although honey is not harmful to the body after frying, the nutrients are all decomposed by high-temperature oil. For example, the thermal decomposition temperature of glucose is 115°C. If the temperature is too high, it will be carbonized and blackened, and furfural will be produced, which will affect the appearance of yam tablets.

Images