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Preparation method of whole Chinese yam powder and application of whole Chinese yam powder

A technology of yam whole powder and yam, which is applied in the field of food processing, can solve the problems of difficulty in realizing full utilization of yam raw materials, low overall utilization rate of yam raw materials, waste, etc., and achieve the effect of retaining nutritional value, realizing full utilization, and short residence time

Inactive Publication Date: 2018-11-30
无锡新禾创工食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the development process of conventional yam powder and its beverages, the overall utilization rate of yam raw materials is low, there is a certain waste, and it is difficult to realize the full utilization of yam raw materials

Method used

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  • Preparation method of whole Chinese yam powder and application of whole Chinese yam powder
  • Preparation method of whole Chinese yam powder and application of whole Chinese yam powder
  • Preparation method of whole Chinese yam powder and application of whole Chinese yam powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0072] The implementation steps of this embodiment are as follows:

[0073] A. Raw material pretreatment

[0074] Taking no slicing as a control, fresh yams are taken for cleaning to remove surface mud and sand, and then the cleaned yams are cut into 1.5cm yam slices to obtain yam slices;

[0075] B. Color protection

[0076] The sliced ​​yam in step A is placed in the color protection solution, the mass ratio of the color protection solution to the yam tablets is 3:1, and the color protection solution contains citric acid with a mass concentration of 0.3%, 0.2% D-iso Sodium ascorbate and 0.3% NaCl are soaked at room temperature for 35 minutes, and then the color-protecting solution on the surface is washed off to obtain fresh yam after color protection;

[0077] C. Refining

[0078] Add 2% D-sodium erythorbate based on the weight of fresh yam to the fresh yam obtained in step C after color protection, and then grind it into a slurry using a refining equipment until the slu...

Embodiment 2

[0087] The implementation steps of this embodiment are as follows:

[0088] A. Raw material pretreatment

[0089] Get fresh yam to clean, remove the surface mud and sand, then cut the cleaned yam into 2.0cm yam slices to obtain yam slices;

[0090] B. Color protection

[0091] Taking no place in the color-protecting solution as a control, place the sliced ​​yam in step A in the color-protecting solution, the mass ratio of the color-protecting solution to the yam tablets is 2.5:1, and the color-protecting solution contains 0.3% of Soak citric acid, 0.2% sodium D-isoascorbate and 0.3% NaCl at room temperature for 35 minutes, then rinse off the color-protecting solution on the surface to obtain fresh yam after color protection;

[0092] C. Refining

[0093] Add 2% D-sodium erythorbate based on the weight of fresh yam to the fresh yam obtained in step C after color protection, and then grind it into a slurry using a refining equipment until the slurry can pass through a 65-mesh...

Embodiment 3

[0102] The implementation steps of this embodiment are as follows:

[0103] A. Raw material pretreatment

[0104] Get fresh yam to clean, remove the surface mud and sand, then cut the cleaned yam into 2.0cm yam slices to obtain yam slices;

[0105] B. Color protection

[0106] The sliced ​​yam in step A is placed in the color protection solution, the mass ratio of the color protection solution to the yam tablets is 3:1, and the color protection solution contains citric acid with a mass concentration of 0.3%, 0.2% D-iso Sodium ascorbate and 0.3% NaCl are soaked at room temperature for 35 minutes, and then the color-protecting solution on the surface is washed off to obtain fresh yam after color protection;

[0107] C. Refining

[0108] Taking no addition of D-sodium erythorbate as a control, add 2% D-sodium erythorbate in terms of fresh yam weight to the fresh yam obtained in step C after color protection, and then use a refining equipment to grind it into a slurry until Th...

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Abstract

The invention discloses a preparation method of whole Chinese yam powder and application of the whole Chinese yam powder, and belongs to the technical field of food processing. According to the preparation method of the whole Chinese yam powder and the application of the whole Chinese yam powder, fresh Chinese yams are taken as a raw material for preparing the whole Chinese yam powder and a beverage thereof. The whole Chinese yam powder is prepared by the following steps of carrying out pretreatment, carrying out color protection, carrying out pulp-grinding, carrying out dehydration, carryingout enzymatic extrusion, carrying out ultra-fine crushing and so on; and the prepared whole Chinese yam powder is used for preparing a Chinese yam pulp beverage. For a series of physical and chemicalchanges occur in the Chinese yam material due to the enzymatic extruding and puffing treatment, the preparation method of the whole Chinese yam powder is capable of effectively transforming or preserving all components in the Chinese yams so as to fully utilize the ingredients, including starch, proteins, fiber and the like, in the Chinese yam raw-material; moreover, addition of stabilizer-type ingredients is also avoided during blending process of the beverage. The Chinese yam pulp beverage prepared by adopting the method disclosed by the invention is high in Chinese yam raw-material utilization rate, good in color, luster and flavor, and high in stability; being stored at room temperature for 6 months, the Chinese yam pulp beverage is free of the phenomenon of precipitate production, browning, stratification and the like.

Description

technical field [0001] The invention provides a preparation method and application of whole yam powder, belonging to the technical field of food processing. Background technique [0002] Yam is a dry tuber derived from Dioscorea opposite Thumb. It is one of the plants with the same source of medicine and food. It is suitable for long-term consumption. It has the advantages of flat and sweet taste, fine texture, white flesh and rich nutrition. [0003] Yam contains a large amount of starch, protein, sugar, various vitamins, various amino acids, fatty acids, choline, saponins, polyphenol oxidase, complexes of polysaccharides and proteins - phlegm, and other nutritional components and biologically active components. Among them, polysaccharide is the most important active ingredient in yam, which is composed of glucose, mannose, galactose, arabinose, xylose and a small amount of fucose; in addition, yam also contains iodine, calcium, iron, phosphorus, etc. The missing trace ele...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L29/00A23L2/02A23P30/34
CPCA23L2/02A23L19/10A23L29/06A23P30/34A23V2002/00A23V2200/048A23V2250/032A23V2250/1614A23V2250/1582
Inventor 田莹袁凯王华川李子廷
Owner 无锡新禾创工食品科技有限公司
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