CN103222603B - A kind of production method of yam slice - Google Patents
A kind of production method of yam slice Download PDFInfo
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- CN103222603B CN103222603B CN201310129129.8A CN201310129129A CN103222603B CN 103222603 B CN103222603 B CN 103222603B CN 201310129129 A CN201310129129 A CN 201310129129A CN 103222603 B CN103222603 B CN 103222603B
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Abstract
A production method for yam slice, its step is as follows: Chinese yam is peeled by (1), in color stabilizer, soak 60-100 minute, then pulverizes, then grinds with colloid mill, and obtain Chinese yam pulp, the granularity of Chinese yam pulp is 40-120 order; (2) Chinese yam pulp dewatered, make Chinese yam dough, the moisture of Chinese yam dough is 40 ~ 45%; (3) by adding in Chinese yam pulp after xanthans, Sodium Polyacrylate, sodium pyrosulfite mixing, then adding glycerine, using food blending machine to be uniformly mixed 20-30 minute, obtaining Chinese yam dough mixture; (4) Chinese yam dough mixture is squeezed into the strip that diameter is 15 ~ 20mm, re-uses cutting knife and be cut into the sheet that thickness is 3 ~ 4mm, after drying, obtain yam slice.The present invention makes full use of the end section of Chinese yam, cuts the waste, and uses the yam slice produced of the present invention to have with Chinese yam former very close mouthfeel and quality, can food or medicine eat.
Description
Technical field
The present invention relates to a kind of yam slice and production method thereof.
Background technology
The output of the Chinese yam of China is very large, but process technology means also comparatively backwardness.Except eating raw, main is exactly dry with direct slicing after peeling, or powder is processed in pulverizing.Yam slice product requirement has certain regularity, and for the enterprise of processing yam slice, part thicker in Chinese yam can produce yam slice, and thinner end can not film-making, and being much then dropped, is very unfortunate.In order to make full use of the end section of Chinese yam, cutting the waste, through studying for a long period of time, have developed this technological invention.Utilize the technology of the present invention, Chinese yam end section can be peeled to pulverize and again process yam slice, the yam slice of this yam slice and direct slicing drying has mouthfeel closely and quality, can use as food and pharmaceutical.
Summary of the invention
The technical problem to be solved in the present invention is in yam slice processing, and thinner end can not make yam slice, causes waste, provides a kind of production method of yam slice.
Technical scheme of the present invention is: a kind of production method of yam slice, and its step is as follows:
(1) peeled by Chinese yam, in color stabilizer, soak 60-100 minute, then pulverize, then grind with colloid mill, obtain Chinese yam pulp, the granularity of Chinese yam pulp is 40-120 order;
(2) Chinese yam pulp dewatered, the moisture of Chinese yam pulp is 40 ~ 45%, obtains Chinese yam dough;
(3) will add in Chinese yam pulp after xanthans, Sodium Polyacrylate, sodium pyrosulfite mixing, then glycerine is added, the weight of xanthans is 1.2 ~ 2.0% of Chinese yam dough weight, the weight of Sodium Polyacrylate is the 0.6-1.0% of Chinese yam dough weight, the weight of sodium pyrosulfite is the 0.04-0.06% of Chinese yam dough weight, the weight of glycerine is 5 ~ 6% of Chinese yam dough weight, then uses food blending machine to be uniformly mixed 20-30 minute, obtains Chinese yam dough mixture;
(4) Chinese yam dough mixture is squeezed into the strip that diameter is 15 ~ 20mm, re-uses cutting knife and be cut into the sheet that thickness is 3 ~ 4mm, after drying, obtain yam slice.
In described step (1), color stabilizer is the mixed solution of citric acid and D-araboascorbic acid sodium, and the mass fraction of citric acid is 0.1 ~ 0.3%, and the mass fraction of D-araboascorbic acid sodium is 0.1 ~ 0.4%.
Dry in described step (4) is natural drying or heated-air drying, and the temperature of heated-air drying is 20-40 DEG C, and humidity is 75% ~ 95%.
The invention has the beneficial effects as follows: the present invention makes full use of the end section of Chinese yam, cuts the waste, use the yam slice produced of the present invention to have with Chinese yam former very close mouthfeel and quality, can food or medicine eat; In the present invention, xanthans and Sodium Polyacrylate are as thickener, increase the strength and toughness of extruding slivering and section, the use of glycerine prevents the shattered crack of Chinese yam composite sheet in dry run, the strength and toughness of yam slice is also close with former, surface does not have crackle, can not produce fragmentation in transport with storage.The batching that the present invention adopts and additive are all selected by state food processing request, and the kind of additive and consumption meet the regulation of GB2760-2012.There is not any food-safety problem in this product, can relievedly eat.
Detailed description of the invention
Embodiment 1
A production method for yam slice, its step is as follows:
(1) Chinese yam is peeled, soak 60 minutes in color stabilizer, then pulverize, grind with colloid mill again, obtain Chinese yam pulp, the granularity of Chinese yam pulp is 40 orders, and color stabilizer is the mixed solution of citric acid and D-araboascorbic acid sodium, the mass fraction of citric acid is 0.1%, and the mass fraction of D-araboascorbic acid sodium is 0.4%;
(2) utilize air drying methods Chinese yam pulp to be dewatered, the moisture of Chinese yam pulp drops to 40% by 60%, obtains Chinese yam dough;
(3) will add in Chinese yam pulp after xanthans, Sodium Polyacrylate, sodium pyrosulfite mixing, then glycerine is added, the weight of xanthans is 1.2% of Chinese yam dough weight, the weight of Sodium Polyacrylate is 0.6% of Chinese yam dough weight, the weight of sodium pyrosulfite is 0.04% of Chinese yam dough weight, the weight of glycerine is 5% of Chinese yam dough weight, then uses food blending machine to be uniformly mixed 20 minutes, obtains Chinese yam dough mixture;
(4) Chinese yam dough mixture is squeezed into the strip that diameter is 15mm, re-use cutting knife and be cut into the sheet that thickness is 3mm, obtain yam slice after natural drying, natural drying must be placed on 15-25 DEG C, stuffy, the larger room inner drying of humidity 1 ~ 3 day.
Embodiment 2
A production method for yam slice, its step is as follows:
(1) Chinese yam is peeled, soak 100 minutes in color stabilizer, then pulverize, grind with colloid mill again, obtain Chinese yam pulp, the granularity of Chinese yam pulp is 120 orders, and color stabilizer is the mixed solution of citric acid and D-araboascorbic acid sodium, the mass fraction of citric acid is 0.3%, and the mass fraction of D-araboascorbic acid sodium is 0.4%;
(2) utilize air drying methods Chinese yam pulp to be dewatered, the moisture of Chinese yam pulp drops to 45% by 70%, obtains Chinese yam dough;
(3) will add in Chinese yam pulp after xanthans, Sodium Polyacrylate, sodium pyrosulfite mixing, then glycerine is added, the weight of xanthans is 2.0% of Chinese yam dough weight, the weight of Sodium Polyacrylate is 1.0% of Chinese yam dough weight, the weight of sodium pyrosulfite is 0.06% of Chinese yam dough weight, the weight of glycerine is 6% of Chinese yam dough weight, then uses food blending machine to be uniformly mixed 30 minutes, obtains Chinese yam dough mixture;
(4) Chinese yam dough mixture is squeezed into the strip that diameter is 20mm, re-uses cutting knife and be cut into the sheet that thickness is 4mm, obtain yam slice after heated-air drying, the temperature of heated-air drying is 20 DEG C, and humidity is 75%.
Embodiment 3
A production method for yam slice, its step is as follows:
(1) Chinese yam is peeled, soak 80 minutes in color stabilizer, then pulverize, grind with colloid mill again, obtain Chinese yam pulp, the granularity of Chinese yam pulp is 60 orders, and color stabilizer is the mixed solution of citric acid and D-araboascorbic acid sodium, the mass fraction of citric acid is 0.2%, and the mass fraction of D-araboascorbic acid sodium is 0.3%;
(2) utilize air drying methods Chinese yam pulp to be dewatered, the moisture of Chinese yam pulp drops to 45% by 65%, obtains Chinese yam dough;
(3) will add in Chinese yam pulp after xanthans, Sodium Polyacrylate, sodium pyrosulfite mixing, then glycerine is added, the weight of xanthans is 1.5% of Chinese yam dough weight, the weight of Sodium Polyacrylate is 0.8% of Chinese yam dough weight, the weight of sodium pyrosulfite is the 0.04-0.06% of Chinese yam dough weight, the weight of glycerine is 5.5% of Chinese yam dough weight, then uses food blending machine to be uniformly mixed 25 minutes, obtains Chinese yam dough mixture;
(4) Chinese yam dough mixture is squeezed into the strip that diameter is 18mm, re-uses cutting knife and be cut into the sheet that thickness is 4mm, after natural drying, obtain yam slice.
Embodiment 4
A production method for yam slice, its step is as follows:
(1) Chinese yam is peeled, soak 90 minutes in color stabilizer, then pulverize, grind with colloid mill again, obtain Chinese yam pulp, the granularity of Chinese yam pulp is 80 orders, and color stabilizer is the mixed solution of citric acid and D-araboascorbic acid sodium, the mass fraction of citric acid is 0.3%, and the mass fraction of D-araboascorbic acid sodium is 0.1%;
(2) utilize air drying methods Chinese yam pulp to be dewatered, the moisture of Chinese yam pulp drops to 40% by 70%, obtains Chinese yam dough;
(3) will add in Chinese yam pulp after xanthans, Sodium Polyacrylate, sodium pyrosulfite mixing, then glycerine is added, the weight of xanthans is 2.0% of Chinese yam dough weight, the weight of Sodium Polyacrylate is 0.8% of Chinese yam dough weight, the weight of sodium pyrosulfite is the 0.04-% of Chinese yam dough weight, the weight of glycerine is 6% of Chinese yam dough weight, then uses food blending machine to be uniformly mixed 30 minutes, obtains Chinese yam dough mixture;
(4) Chinese yam dough mixture is squeezed into the strip that diameter is 20mm, re-uses cutting knife and be cut into the sheet that thickness is 3 ~ 4mm, obtain yam slice after heated-air drying, the temperature of heated-air drying is 30 DEG C, and humidity is 80%.
Embodiment 5
A production method for yam slice, its step is as follows:
(1) Chinese yam is peeled, soak 100 minutes in color stabilizer, then pulverize, grind with colloid mill again, obtain Chinese yam pulp, the granularity of Chinese yam pulp is 100-120 order, and color stabilizer is the mixed solution of citric acid and D-araboascorbic acid sodium, the mass fraction of citric acid is 0.3%, and the mass fraction of D-araboascorbic acid sodium is 0.3%;
(2) utilize air drying methods Chinese yam pulp to be dewatered, the moisture of Chinese yam pulp drops to 45% by 60%, obtains Chinese yam dough;
(3) will add in Chinese yam pulp after xanthans, Sodium Polyacrylate, sodium pyrosulfite mixing, then glycerine is added, the weight of xanthans is 1.8% of Chinese yam dough weight, the weight of Sodium Polyacrylate is 1.0% of Chinese yam dough weight, the weight of sodium pyrosulfite is 0.05% of Chinese yam dough weight, the weight of glycerine is 6% of Chinese yam dough weight, then uses food blending machine to be uniformly mixed 25 minutes, obtains Chinese yam dough mixture;
(4) Chinese yam dough mixture is squeezed into the strip that diameter is 18mm, re-uses cutting knife and be cut into the sheet that thickness is 4mm, after natural drying, obtain yam slice.
Embodiment 6
A production method for yam slice, its step is as follows:
(1) Chinese yam is peeled, soak 100 minutes in color stabilizer, then pulverize, grind with colloid mill again, obtain Chinese yam pulp, the granularity of Chinese yam pulp is 60-80 order, and color stabilizer is the mixed solution of citric acid and D-araboascorbic acid sodium, the mass fraction of citric acid is 0.1%, and the mass fraction of D-araboascorbic acid sodium is 0.3%;
(2) utilize air drying methods Chinese yam pulp to be dewatered, the moisture of Chinese yam pulp drops to 42% by 66%, obtains Chinese yam dough;
(3) will add in Chinese yam pulp after xanthans, Sodium Polyacrylate, sodium pyrosulfite mixing, then glycerine is added, the weight of xanthans is 1.6% of Chinese yam dough weight, the weight of Sodium Polyacrylate is 0.7% of Chinese yam dough weight, the weight of sodium pyrosulfite is 0.06% of Chinese yam dough weight, the weight of glycerine is 5.8% of Chinese yam dough weight, then uses food blending machine to be uniformly mixed 25 minutes, obtains Chinese yam dough mixture;
(4) Chinese yam dough mixture is squeezed into the strip that diameter is 18mm, re-uses cutting knife and be cut into the sheet that thickness is 3mm, obtain yam slice after heated-air drying, the temperature of heated-air drying is 40 DEG C, and humidity is 95%.
Claims (3)
1. a production method for yam slice, is characterized in that, its step is as follows:
(1) peeled by Chinese yam, in color stabilizer, soak 60-100 minute, then pulverize, then grind with colloid mill, obtain Chinese yam pulp, the granularity of Chinese yam pulp is 40-120 order;
(2) Chinese yam pulp dewatered, the moisture of Chinese yam pulp is 40 ~ 45%, obtains Chinese yam dough;
(3) will add in Chinese yam dough after xanthans, Sodium Polyacrylate, sodium pyrosulfite mixing, then glycerine is added, the weight of xanthans is 1.2 ~ 2.0% of Chinese yam dough weight, the weight of Sodium Polyacrylate is the 0.6-1.0% of Chinese yam dough weight, the weight of sodium pyrosulfite is the 0.04-0.06% of Chinese yam dough weight, the weight of glycerine is 5 ~ 6% of Chinese yam dough weight, uses food blending machine to be uniformly mixed 20-30 minute, obtains Chinese yam dough mixture;
(4) Chinese yam dough mixture is squeezed into the strip that diameter is 15 ~ 20mm, re-uses cutting knife and be cut into the sheet that thickness is 3 ~ 4mm, after drying, obtain yam slice.
2. the production method of yam slice according to claim 1, it is characterized in that: in described step (1), color stabilizer is the mixed solution of citric acid and D-araboascorbic acid sodium, the mass fraction of citric acid is 0.1 ~ 0.3%, and the mass fraction of D-araboascorbic acid sodium is 0.1 ~ 0.4%.
3. the production method of yam slice according to claim 1, is characterized in that: dry in described step (4) is natural drying or heated-air drying, and the temperature of heated-air drying is 20 ~ 40 DEG C, and humidity is 75% ~ 95%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310129129.8A CN103222603B (en) | 2013-04-15 | 2013-04-15 | A kind of production method of yam slice |
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| CN201310129129.8A CN103222603B (en) | 2013-04-15 | 2013-04-15 | A kind of production method of yam slice |
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| CN103222603A CN103222603A (en) | 2013-07-31 |
| CN103222603B true CN103222603B (en) | 2015-10-07 |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104273215B (en) * | 2013-07-09 | 2016-12-28 | 陈连生 | A kind of processing method of fresh yam |
| CN103461912A (en) * | 2013-08-15 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Method for making dehydrated Chinese yam pieces |
| CN103652908B (en) * | 2013-12-11 | 2015-11-25 | 罗永祺 | A kind of enriching yin and nourishing kidney chewable tablets and preparation method |
| CN104054889B (en) * | 2014-07-09 | 2016-06-29 | 陈绍旭 | A kind of manufacture method of Baoshan sweet persimmon preserved fruit |
| CN105029295A (en) * | 2015-08-10 | 2015-11-11 | 赵慧 | Processing method of dehydrated yam slices |
| CN105595258A (en) * | 2015-11-20 | 2016-05-25 | 齐鲁工业大学 | Chinese yam paper-shaped food and preparation method thereof |
| CN108669452A (en) * | 2018-04-04 | 2018-10-19 | 广东新盟食品有限公司 | It can maintain cheese's maize crisps of human body intestinal canal flora and preparation method thereof and preparation method thereof |
| CN108514092A (en) * | 2018-04-04 | 2018-09-11 | 广东新盟食品有限公司 | The yam slice and preparation method thereof of stomach balance can be stablized |
| CN109007212A (en) * | 2018-07-04 | 2018-12-18 | 安徽盼盼食品有限公司 | A kind of sharp and clear yam slice of caramel |
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| CN101040696A (en) * | 2007-04-20 | 2007-09-26 | 瑞昌市渝瑞食品有限公司 | Processing technique of the integrated application of yam |
| CN101543251A (en) * | 2008-10-14 | 2009-09-30 | 王茂庭 | Ginger flavor yam slice processing method |
| CN102423052A (en) * | 2011-12-20 | 2012-04-25 | 刘晓林 | Preparation method of dehydrated yam slices |
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2013
- 2013-04-15 CN CN201310129129.8A patent/CN103222603B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101040696A (en) * | 2007-04-20 | 2007-09-26 | 瑞昌市渝瑞食品有限公司 | Processing technique of the integrated application of yam |
| CN101543251A (en) * | 2008-10-14 | 2009-09-30 | 王茂庭 | Ginger flavor yam slice processing method |
| CN102423052A (en) * | 2011-12-20 | 2012-04-25 | 刘晓林 | Preparation method of dehydrated yam slices |
Non-Patent Citations (3)
| Title |
|---|
| 山药片的加工;张文秋;《农产品加工》;20111130(第11期);38 * |
| 山药片的加工;贾生平;《农村百事通》;19991230(第16期);38-39 * |
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