CN105211264B - The dehydrating processing method of Chinese yam - Google Patents
The dehydrating processing method of Chinese yam Download PDFInfo
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Abstract
The present invention relates to a kind of dehydrating processing method of Chinese yam, specific procedure of processing is：1) select without worm, it is disease-free, without rotten fresh Chinese yam as raw material；2) Chinese yam surface is cleaned again with 0.5% sodium-chloride water solution after cleaning peeling；3) Chinese yam after cleaning laterally is cut into the thin slice of 3~5mm thickness；4) Chinese yam slices cut are shifted rapidly to 3~8min of blanching in the hot water for set 80~85 DEG C；5) Chinese yam slices after blanching are transferred quickly to impregnate 20~60min in colour protecting liquid；6) Chinese yam after color protection treatment is subjected to heated-air drying to after to a certain degree, takes out spreading for cooling, is then freeze-dried to water content≤8%；7) it packs, sterilize.The present invention not only can effectively prevent brown stain of the Chinese yam in processing and storage, but also have the advantages that reduce process-cycle and protein-loss.
Description
Technical field
The present invention relates to a kind of preparation method of dry-made vegetable class, the dehydrating processing method of specifically a kind of Chinese yam belongs to
Food processing technology field.
Background technique
Chinese yam is also referred to as Chinese yam, is the perennial voluble herb plant of Dioscoreaceae, is traditional Chinese medicine, vegetables dual-purpose root vegetables.Huaihe River
Mountain is high-nutrition food, contains starch, polysaccharide, protein, a variety of amino acid, crude fibre, crude fat, polyphenol oxidase, a variety of
The nutritional ingredients such as vitamin, saponin(e, allantoin.Polysaccharide contained in Chinese yam is function active constituent important in Chinese yam, can be adjusted
Section and the function of immune system for reinforcing the mankind, to reach the effect of enhancing human immunity, while Chinese yam polysaccharide can also increase
Quantity of leucocyte in liquid is healed, enhance leucocyte gulps down saliva effect, there is certain antitumor efficacy.The amino acid classes of Chinese yam are neat
Entirely, contain 18 kinds of amino acid, including 8 kinds of amino acid needed by human.Allantoin is uric acid derivative, is that Chinese yam is main
One of bioactive substance, there is cutin-softening albumen, promote hyperplasia, anti-oxidant, anti-inflammatory, improve neurocognitive abilities etc.
Effect, is therefore widely used in the fields such as food, medicine, cosmetics.Chinese yam saponin(e, which has, adjusts immune, hypoglycemic, drop blood
Rouge, it is anti-oxidant, antitumor, as physiological functions such as prebiotics.The ingredients such as the amylase, the crude fibre that are rich in Chinese yam, can promote
The enterogastric peristalsis of body enhances the digestion power and absorbability of human body.Chinese yam is in addition to immunoregulation effect, hypoglycemic work
It with, antioxidant and anti-aging effect, adjusts taste and promotes outside the nutrition health-care functions such as functions of intestines and stomach, also there is reducing blood lipid, prevention
Other function and effect such as cardiovascular disease, antibacterial anti-inflammatory, cough-relieving.
The very high food materials of Chinese yam water content, epidermis is very thin, and mechanical damage and putrid and deteriorated, and Huaihe River easily occurs in storage phase
Mountain picking time, hiding phase are all very short, lose because caused by putrid and deteriorated every year very serious.Dry plate or dry powder is made in fresh Chinese yam
The problems such as equal products can solve the storage time and long distance transportation of Chinese yam.But traditional Chinese yam it is drying peeling,
In drying process, it is easy to produce brown stain, Chinese yam is made to change colour, seriously affects the quality and flavor of product；Further, since drying time
It is long, the loss of the protein of Chinese yam is caused, its medical value is greatly reduced.Therefore, it thus develops one kind and can prevent Chinese yam
Brown stain, and can be reduced process time, the processing method for reducing protein-loss has the storage and deep processing of Chinese yam important
Meaning.
Summary of the invention
The object of the present invention is to provide one kind to prevent Chinese yam from brown stain occurs, and reduces protein-loss, process-cycle short de-
Water processing method.
To achieve the goals above, the dehydrating processing method of Chinese yam of the invention, including following processing step：
1) raw material selects：Select without worm, it is disease-free, without rotten fresh Chinese yam as raw material；
2) cleaning peeling：First the soil sundries on Chinese yam surface is cleaned up using giant or special cleaning machine, so
Machined away afterwards using artificial or skinning machine by Chinese yam epidermis, end to end, finally with weight percent be 0.5% sodium-chloride water solution again
Secondary cleaning Chinese yam surface；
3) it is sliced：Chinese yam after cleaning laterally is cut into the thin slice of 3~5mm thickness；
4) blanching：The Chinese yam slices cut are shifted into rapidly 3~8min of blanching in the hot water for set 80~85 DEG C；
5) color protection treatment：Chinese yam slices after blanching are transferred quickly in colour protecting liquid, 20~60min is impregnated.The shield
Color liquid is according to the component of weight percent：Trehalose 2%~6%, sodium chloride 0.4%~1.2%, taurine 0.2%~
0.6%, citric acid 0.2%~0.6%, remaining is distilled water；
6) dry：The Chinese yam after color protection treatment is uniformly layered on heated-air drying circulation fruits and vegetables ' dehydration machine first, adjusts heat
Air temperature is 50~60 DEG C, wind speed 1m/s, when it is 40%~50% that drying to water content, which is water, takes out spreading for cooling, finally
It is freeze-dried；
7) it packs, sterilize：Dry be put into packing machine of Chinese yam is vacuum-packed, is used60The method pair of Co irradiation sterilization
The dry progress sterilization treatment of Chinese yam after packaging, dosage is 2~6kGy, sets and stores in a cool and dry place.
Preferably, the dehydrating processing method of the Chinese yam, the step 6) freeze-drying method are：After heated-air drying
Chinese yam be put into freeze drier, when temperature reaches -42 DEG C, open vacuum pump to absolute pressure be 100Pa, setting heating
Plate maximum temperature is 60 DEG C, minimum 50 DEG C.Chinese yam is freeze-dried to water content≤8%.
It is that 0.5% sodium-chloride water solution cleans Chinese yam surface with weight percent during step 2) is cleaned and removed the peel,
It can be to prevent Chinese yam surface from enzymatic browning occurs in the short time；Step 4) to the Chinese yam cut 80~85 DEG C at a temperature of carry out
Blanching, it is therefore an objective to which the polyphenol oxidase activity being passivated in Chinese yam prevents a series ofization caused by polyphenol oxidase in a short time
Reaction is learned, prevents Chinese yam from brown stain occurs in subsequent process.Meanwhile in order to reduce Chinese yam nutrients during blanching
The time of the loss of matter, blanching cannot be too long, and control is advisable in 3~8min；In step 6) drying process, hot wind temperature is adjusted
Degree be 50~60 DEG C, the reason is that temperature be lower than 40 DEG C in the range of, the raising of the activity with temperature of polyphenol oxidase and enhance,
When temperature is higher than 40 DEG C, the activity of polyphenol oxidase reduces as the temperature rises, and the stream of the nutriment in Chinese yam
Mistake aggravates as the temperature rises, thus hot blast temperature is adjusted to 50~60 DEG C.Similarly, in freeze-drying, setting adds
Hot plate maximum temperature is 60 DEG C, and minimum temperature is 50 DEG C；The vacuum packaging of step 7) can greatly reduce Chinese yam and oxygen
Possibility is contacted, and then achievees the purpose that inhibit polyphenol oxidase activity.
Colour protecting liquid is vital to preventing the brown stain of Chinese yam from playing the role of in subsequent drying, storage.Color protection
The protein molecule in Chinese yam can be effectively protected in 2%~6% trehalose and 0.4%~1.2% sodium chloride in liquid
Natural structure prevents the protein in Chinese yam to be lost or be denaturalized in heated-air drying or freeze-drying, in addition, sodium chloride may be used also
To inhibit the activity of polyphenol oxidase and peroxidase in Chinese yam, achieve the purpose that prevent Chinese yam brown stain；Taurine in colour protecting liquid
In amino in conjunction with substance oxidizable in Chinese yam, thus prevent oxidation generation, be finally reached the purpose for preventing brown stain.And
Trehalose in colour protecting liquid can promote the amino in taurine molecule in conjunction with substance oxidizable in Chinese yam, to improve ox
Sulfonic acid antioxygenic property, wherein when the taurine of addition is 0.2%~0.6%, antioxygenic property is best；0.2%~
0.6% citric acid is used as synergist in colour protecting liquid, improves the intensity of taurine and sodium chloride BPH resistant rice variety.
Relative to traditional air drying methods, the drying means combined using heated-air drying with freeze-drying is to Chinese yam
It is processed, the rehydration performance of Chinese yam can be improved, reduce the loss of protein；Relative to freeze-drying, heated-air drying with it is cold
The dry drying means combined, which is lyophilized, can shorten drying time, reduce energy consumption.
Specific embodiment
Below with reference to embodiment, the present invention is described in further detail, to enable those skilled in the art referring to explanation
Book text can be implemented accordingly.
Embodiment 1
The specific procedure of processing of the technical program is as follows：
1) raw material selects：Select without worm, it is disease-free, without rotten fresh Chinese yam as raw material；
2) cleaning peeling：First the soil sundries on Chinese yam surface is cleaned up using giant or special cleaning machine, so
Machined away afterwards using artificial or skinning machine by Chinese yam epidermis, end to end, finally with weight percent be 0.5% sodium-chloride water solution again
Secondary cleaning Chinese yam surface；
3) it is sliced：Chinese yam after cleaning laterally is cut into the thin slice of 3~5mm thickness；
4) blanching：The Chinese yam slices cut are shifted into rapidly blanching 5min in the hot water for set 80~85 DEG C；
5) color protection treatment：Chinese yam slices after blanching are transferred quickly in colour protecting liquid, 35min is impregnated.The colour protecting liquid
It is according to the component of weight percent：Trehalose 2%, sodium chloride 0.4%, taurine 0.2%, citric acid 0.2%, remaining is steaming
Distilled water.
6) dry：Heated-air drying is carried out to by Chinese yam after anti-oxidant treatment first, air drying methods are：By color protection treatment
Chinese yam afterwards is uniformly layered on heated-air drying circulation fruits and vegetables ' dehydration machine, and adjusting hot blast temperature is 50~60 DEG C, wind speed 1m/s, when
It is dry to water content to be water be 40%~50% when, take out spreading for cooling, be finally freeze-dried, by the Chinese yam after heated-air drying
It is put into freeze drier, when temperature reaches -42 DEG C, opening vacuum pump to absolute pressure is 100Pa, and heating plate highest is arranged
Temperature is 60 DEG C, minimum 50 DEG C.Chinese yam is freeze-dried to water content≤8%；
7) it packs, sterilize：Dry be put into packing machine of Chinese yam is vacuum-packed, is used60The method pair of Co irradiation sterilization
The dry progress sterilization treatment of Chinese yam after packaging, dosage is 2~6kGy, sets and stores in a cool and dry place.
Chinese yam is processed using method described in the present embodiment, calculates the energy consumption size of dry every kilogram of Chinese yam, note
Drying time is recorded, protein lost, the rehydration ratio of Chinese yam are detected, and the browning rate after storage 6 months at normal temperature, as a result
As shown in table 1.
Wherein, protein lost, weight-loss ratio, browning rate calculation formula be：
Protein lost=(protein content after the protein content of fresh Chinese yam-Chinese yam processing) fresh Chinese yam of ÷
Protein content
Browning rate=brown stain quality ÷ gross mass
Rehydration is than the weight before the weight ÷ rehydration after=rehydration
Embodiment 2
The specific procedure of processing of the technical program is as follows：
1) raw material selects：Select without worm, it is disease-free, without rotten fresh Chinese yam as raw material；
2) cleaning peeling：First the soil sundries on Chinese yam surface is cleaned up using giant or special cleaning machine, so
Machined away afterwards using artificial or skinning machine by Chinese yam epidermis, end to end, finally with weight percent be 0.5% sodium-chloride water solution again
Secondary cleaning Chinese yam surface；
3) it is sliced：Chinese yam after cleaning laterally is cut into the thin slice of 3~5mm thickness；
4) blanching：The Chinese yam slices cut are shifted into rapidly blanching 5min in the hot water for set 80~85 DEG C；
5) color protection treatment：Chinese yam slices after blanching are transferred quickly in colour protecting liquid, 35min is impregnated.The colour protecting liquid
It is according to the component of weight percent：Trehalose 4%, sodium chloride 0.8%, taurine 0.4%, citric acid 0.4%, remaining is steaming
Distilled water；
6) dry：Heated-air drying is carried out to by Chinese yam after anti-oxidant treatment first, air drying methods are：By color protection treatment
Chinese yam afterwards is uniformly layered on heated-air drying circulation fruits and vegetables ' dehydration machine, and adjusting hot blast temperature is 50~60 DEG C, wind speed 1m/s, when
It is dry to water content to be water be 40%~50% when, take out spreading for cooling, be finally freeze-dried, by the Chinese yam after heated-air drying
It is put into freeze drier, when temperature reaches -42 DEG C, opening vacuum pump to absolute pressure is 100Pa, and heating plate highest is arranged
Temperature is 60 DEG C, minimum 50 DEG C.Chinese yam is freeze-dried to water content≤8%；
7) it packs, sterilize：Dry be put into packing machine of Chinese yam is vacuum-packed, is used60The method pair of Co irradiation sterilization
The dry progress sterilization treatment of Chinese yam after packaging, dosage is 2~6kGy, sets and stores in a cool and dry place.
Chinese yam is processed using method described in the present embodiment, calculates the energy consumption size of dry every kilogram of Chinese yam, note
Drying time is recorded, protein lost, the rehydration ratio of Chinese yam are detected, and the browning rate after storage 6 months at normal temperature, as a result
As shown in table 1.
Embodiment 3
The specific procedure of processing of the technical program is as follows：
1) raw material selects：Select without worm, it is disease-free, without rotten fresh Chinese yam as raw material；
2) cleaning peeling：First the soil sundries on Chinese yam surface is cleaned up using giant or special cleaning machine, so
Machined away afterwards using artificial or skinning machine by Chinese yam epidermis, end to end, finally with weight percent be 0.5% sodium-chloride water solution again
Secondary cleaning Chinese yam surface；
3) it is sliced：Chinese yam after cleaning laterally is cut into the thin slice of 3~5mm thickness；
4) blanching：The Chinese yam slices cut are shifted into rapidly blanching 5min in the hot water for set 80~85 DEG C；
5) color protection treatment：Chinese yam slices after blanching are transferred quickly in colour protecting liquid, 35min is impregnated.The colour protecting liquid
It is according to the component of weight percent：Trehalose 6%, sodium chloride 1.2%, taurine 0.6%, citric acid 0.6%, remaining is steaming
Distilled water；
6) dry：Heated-air drying is carried out to by Chinese yam after anti-oxidant treatment first, air drying methods are：By color protection treatment
Chinese yam afterwards is uniformly layered on heated-air drying circulation fruits and vegetables ' dehydration machine, and adjusting hot blast temperature is 50~60 DEG C, wind speed 1m/s, when
It is dry to water content to be water be 40%~50% when, take out spreading for cooling, be finally freeze-dried, by the Chinese yam after heated-air drying
It is put into freeze drier, when temperature reaches -42 DEG C, opening vacuum pump to absolute pressure is 100Pa, and heating plate highest is arranged
Temperature is 60 DEG C, minimum 50 DEG C.Chinese yam is freeze-dried to water content≤8%；
7) it packs, sterilize：Dry be put into packing machine of Chinese yam is vacuum-packed, is used60The method pair of Co irradiation sterilization
The dry progress sterilization treatment of Chinese yam after packaging, dosage is 2~6kGy, sets and stores in a cool and dry place.
Chinese yam is processed using method described in the present embodiment, calculates the energy consumption size of dry every kilogram of Chinese yam, note
Drying time is recorded, protein lost, the rehydration ratio of Chinese yam are detected, and the browning rate after storage 6 months at normal temperature, as a result
As shown in table 1.
Embodiment 4
The specific procedure of processing of the technical program is as follows：
1) raw material selects：Select without worm, it is disease-free, without rotten fresh Chinese yam as raw material；
2) cleaning peeling：First the soil sundries on Chinese yam surface is cleaned up using giant or special cleaning machine, so
Machined away afterwards using artificial or skinning machine by Chinese yam epidermis, end to end, finally with weight percent be 0.5% sodium-chloride water solution again
Secondary cleaning Chinese yam surface；
3) cutting：Chinese yam after cleaning laterally is cut into the thin slice of 3~5mm thickness；
4) blanching：The Chinese yam slices cut are shifted into rapidly blanching 5min in the hot water for set 80~85 DEG C；
5) color protection treatment：Chinese yam slices after blanching are transferred quickly in colour protecting liquid, 35min is impregnated.The colour protecting liquid
It is according to the component of weight percent：Trehalose 4%, sodium chloride 0.8%, taurine 0.4%, citric acid 0.4%, remaining is steaming
Distilled water；
6) dry：Heated-air drying is carried out to by Chinese yam after anti-oxidant treatment.Chinese yam after color protection treatment is uniformly layered on heat
On wind drying cycles fruits and vegetables ' dehydration machine, adjusting hot blast temperature is 50~60 DEG C, wind speed 1m/s, by Chinese yam it is dry to water content≤
8%；
7) it packs, sterilize：Dry be put into packing machine of Chinese yam is vacuum-packed, is used60The method pair of Co irradiation sterilization
The dry progress sterilization treatment of Chinese yam after packaging, dosage is 2~6kGy, sets and stores in a cool and dry place.
Chinese yam is processed using method described in the present embodiment, calculates the energy consumption size of dry every kilogram of Chinese yam, note
Drying time is recorded, protein lost, the rehydration ratio of Chinese yam are detected, and the browning rate after storage 6 months at normal temperature, as a result
As shown in table 1.
Embodiment 5
The specific procedure of processing of the technical program is as follows：
1) raw material selects：Select without worm, it is disease-free, without rotten fresh Chinese yam as raw material；
2) cleaning peeling：First the soil sundries on Chinese yam surface is cleaned up using giant or special cleaning machine, so
Machined away afterwards using artificial or skinning machine by Chinese yam epidermis, end to end, finally with weight percent be 0.5% sodium-chloride water solution again
Secondary cleaning Chinese yam surface；
3) cutting：Chinese yam after cleaning laterally is cut into the thin slice of 3~5mm thickness；
4) blanching：The Chinese yam slices cut are shifted into rapidly blanching 5min in the hot water for set 80~85 DEG C；
5) color protection treatment：Chinese yam slices after blanching are transferred quickly in colour protecting liquid, 35min is impregnated.The colour protecting liquid
It is according to the component of weight percent：Trehalose 4%, sodium chloride 0.8%, taurine 0.4%, citric acid 0.4%, remaining is steaming
Distilled water；
6) dry：It is freeze-dried to by Chinese yam after anti-oxidant treatment.It is dry that Chinese yam after color protection treatment is put into freezing
In dry machine, when temperature reaches -42 DEG C, opening vacuum pump to absolute pressure is 100Pa, and setting heating plate maximum temperature is 60
DEG C, minimum 50 DEG C, Chinese yam is freeze-dried to water content≤8%；
7) it packs, sterilize：Dry be put into packing machine of Chinese yam is vacuum-packed, is used60The method pair of Co irradiation sterilization
The dry progress sterilization treatment of Chinese yam after packaging, dosage is 2~6kGy, sets and stores in a cool and dry place.
Chinese yam is processed using method described in the present embodiment, calculates the energy consumption size of dry every kilogram of Chinese yam, note
Drying time is recorded, protein lost, the rehydration ratio of Chinese yam are detected, and the browning rate after storage 6 months at normal temperature, as a result
As shown in table 1.
Influence of the different processing method of table 1 to each factor of Chinese yam
As shown in Table 1, different processing methods is to the energy consumption of Chinese yam, drying time, protein lost, weight-loss ratio, brown
The influence of variability is different.Comparing embodiment 1, embodiment 2, the browning rate of 3 Chinese yam of embodiment are it is found that in embodiment 2, by weight hundred
Divide than component and is：Trehalose 4%, sodium chloride 0.8%, taurine 0.4%, citric acid 0.4%, remaining shield made for distilled water
Color liquid, effect of color protection is best, and its protein lost is low with colour protecting liquid used in embodiment 3 compared with embodiment 1.Compare reality
Example 2 and embodiment 4 are applied it is found that adding with the drying means that freeze-drying combines to Chinese yam using 2 heated-air drying of embodiment
Work, although height of the energy consumption relative to the traditional heated air drying method of embodiment 4, its protein lost and browning rate are obvious
It reduces, and rehydration ratio is also greatly improved.Comparing embodiment 2 and embodiment 5 are it is found that the two protein lost, multiple
Water is more little than the variation with browning rate, but the energy consumption of embodiment 2 has relative to embodiment 5 and significantly reduces.
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited
In specific details and embodiment shown and described herein.
Claims (2)
1. a kind of dehydrating processing method of Chinese yam, which is characterized in that specifically procedure of processing is：
1) raw material selects：Select without worm, it is disease-free, without rotten fresh Chinese yam as raw material；
2) cleaning peeling：First the soil sundries on Chinese yam surface is cleaned up using giant or special cleaning machine, is then made
Manually or skinning machine is machined away by Chinese yam epidermis, end to end, is finally that 0.5% sodium-chloride water solution is clear again with weight percent
Wash Chinese yam surface；
3) it is sliced：Chinese yam after cleaning laterally is cut into the thin slice of 3~5mm thickness；
4) blanching：The Chinese yam slices cut are shifted into rapidly 3~8min of blanching in the hot water for set 80~85 DEG C；
5) color protection treatment：Chinese yam slices after blanching are transferred quickly in colour protecting liquid, 20~60min, the color protection are impregnated
Liquid is according to the component of weight percent：Trehalose 2%~6%, sodium chloride 0.4%~1.2%, taurine 0.2%~
0.6%, citric acid 0.2%~0.6%, remaining is distilled water；
6) dry：The Chinese yam after color protection treatment is uniformly layered on heated-air drying circulation fruits and vegetables ' dehydration machine first, adjusts hot wind temperature
Degree is 50~60 DEG C, wind speed 1m/s, when it is 40%~50% that drying to water content, which is water, takes out spreading for cooling, finally carries out
Freeze-drying；
7) it packs, sterilize：Dry be put into packing machine of Chinese yam is vacuum-packed, is used60The method of Co irradiation sterilization is to packaging
Chinese yam afterwards is dry to carry out sterilization treatment, and dosage is 2~6kGy, sets and stores in a cool and dry place.
2. the dehydrating processing method of Chinese yam according to claim 1, which is characterized in that the step 6) freeze-drying method
For：Chinese yam after heated-air drying is put into freeze drier, when temperature reaches -42 DEG C, opens vacuum pump to absolute pressure
For 100Pa, it is 60 DEG C that heating plate maximum temperature, which is arranged, minimum 50 DEG C, Chinese yam is freeze-dried to water content≤8%.
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| CN107396962A (en) * | 2017-08-24 | 2017-11-28 | 桂平市金田镇旷福淮山种植专业合作社 | A kind of drying means of Chinese yam slices |
| KR20190061600A (en) * | 2017-11-28 | 2019-06-05 | 김상윤 | Apparatus and method for dring dioscorea batabas |
| CN107912736A (en) * | 2017-11-28 | 2018-04-17 | 藤县友强淮山种植专业合作社 | A kind of Chinese yam dewatering |
| CN109362874A (en) * | 2018-10-17 | 2019-02-22 | 李韵婷 | The dewatering of Chinese yam slices |
| CN109497467A (en) * | 2018-11-27 | 2019-03-22 | 安徽璞宝农业科技有限公司 | A kind of vegetables and fruits deep working method of air drying |
| CN110574898A (en) * | 2019-10-11 | 2019-12-17 | 泉州师范学院 | Purple yam powder and preparation method thereof |
| CN111820390A (en) * | 2020-06-24 | 2020-10-27 | 韩山师范学院 | Licorice wood freeze-dried tablet and preparation method thereof |
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