Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Production for quick-freezing Chinese yam powder

A production method and technology of yam granules, which are applied in the directions of food preparation, food forming, and fruit/vegetable preservation by freezing/refrigeration, etc., can solve the problems of reducing the commercial value of yam and the like.

Inactive Publication Date: 2005-05-11
胡传银 +2
View PDF0 Cites 17 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional quick-freezing processing method has always used heating and blanching to sterilize and inactivate the activity of enzymes to prevent enzymatic browning, but experiments have shown that the viscosity of yam mucus will decrease with the increase of the boiling temperature. And with the continuation of the heating time, the irreversible viscosity decreases, indicating that the mucus complex begins to decompose, which reduces the commodity value of yam

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Preparation of sterilization solution before peeling: water: citric acid: Vc: sodium dichloroisocyanurate: 100: 0.21: 0.08: 0.019

[0021] Preparation of sterilizing solution after peeling: water: citric acid: Vc: sodium hypochlorite: 100: 0.21: 0.09: 0.018

[0022] The configuration of the color protection solution: water: Vc: sodium hypochlorite = 100: 0.014: 0.007

[0023] Make according to the following process:

[0024] Yam raw material→refrigerate (0-5℃)→wash with water to remove mud, sand and root hair→soak in sterilizing solution for 8 minutes→rinse with water→peel and cut off→soak in color protecting solution→drain off water→soak Sterilization → abrasive grains to make the particle size about 2mm → quick freezing (-31°C to -37°C) → refrigeration (-15°C to -20°C).

[0025] Effect: quick-frozen yam grains are milky white, uniform in color, viscosity ≥ 1.5Pa.s, total number of bacteria (unit / g) ≤ 1000, Escherichia coli (unit / g) < 3, Bacillus cereus (unit / g) < 3....

Embodiment 2

[0027] Preparation of sterilization solution before peeling: water: citric acid: Vc: sodium dichloroisocyanurate: 100: 0.39: 0.13: 0.022

[0028] Preparation of sterilizing solution after peeling: water: citric acid: Vc: sodium hypochlorite: 100: 0.23: 0.12: 0.021

[0029] The configuration of the color protection solution: water: Vc: sodium hypochlorite = 100: 0.026: 0.013

[0030] Make according to the following process:

[0031] Raw material of yam→refrigerate (0-5℃)→wash with water to remove mud, sand and root hair→soak in sterilizing solution for 10 minutes→rinse with water→peel and cut off→soak in color protecting solution→drain off water→soak Sterilization → abrasive grains to make the particle size about 2mm → quick freezing (-31°C to -37°C) → refrigeration (-15°C to -20°C).

[0032] Effect: quick-frozen yam grains are milky white, uniform in color, viscosity ≥ 1.5Pa.s, total number of bacteria (unit / g) ≤ 1000, Escherichia coli (unit / g) < 3, Bacillus cereus (unit / g) ...

Embodiment 3

[0034] Preparation of sterilization solution before peeling: water: citric acid: Vc: sodium dichloroisocyanurate: 100: 0.25: 0.11: 0.021

[0035] Preparation of sterilizing solution after peeling: water: citric acid: Vc: sodium hypochlorite: 100:0.22:0.1:0.019

[0036] The configuration of the color protection solution: water: Vc: sodium hypochlorite = 100: 0.026: 0.013

[0037] Make according to the following process:

[0038] Yam raw material→refrigerate (0-5℃)→wash with water to remove mud, sand and root hair→soak in sterilizing solution for 9 minutes→rinse with water→peel and cut off→soak in color protecting solution→drain off water→soak Sterilization → abrasive grains to make the particle size about 2mm → quick freezing (-31°C to -37°C) → refrigeration (-15°C to -20°C).

[0039] Effect: quick-frozen yam grains are milky white, uniform in color, viscosity ≥ 1.5Pa.s, total number of bacteria (unit / g) ≤ 1000, Escherichia coli (unit / g) < 3, Bacillus cereus (unit / g) < 3.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Viscosityaaaaaaaaaa
Login to View More

Abstract

A process for preparing the quickly frozen yam particles includes such steps as immersing raw yam in disinfecting liquid, peeling, cutting into segments, immersing in color protecting liquid and then in disinfecting liquid, granulating, loading in plastic bags and quick freezing.

Description

technical field [0001] The invention belongs to a processing method of yam, in particular to a method for preparing quick-frozen yam granules. Background technique [0002] Yam has extremely high health value. It can invigorate the spleen, nourish the lungs, strengthen the kidney, and benefit the essence. According to the "Book of Materia Medica": "Yam can nourish the kidney and essence, and when the essence is set, it will strengthen the yin, brighten the eyes, and deafen the ears." Since ancient times, it has been a food with the same source of medicine and food. The mucilage in yam is a complex of polysaccharide and protein. According to literature reports, the compound protein accounts for 47.6%, and polysaccharide accounts for 52.4%. Recent studies have proved that the mucus The quality can adjust the immune coefficient of the human body and enhance resistance. It not only has rich nutritional value, but also has anti-virus, anti-aging, anti-tum...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23B7/05A23L3/36A23L5/41A23L19/10A23L19/12A23L19/15A23P1/02
CPCA23B7/05A23L5/41A23L19/10
Inventor 胡传银张爱民燕超元
Owner 胡传银
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com