CN102423098B - Instant composite yam flour and preparation method thereof - Google Patents
Instant composite yam flour and preparation method thereof Download PDFInfo
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- CN102423098B CN102423098B CN2011103541299A CN201110354129A CN102423098B CN 102423098 B CN102423098 B CN 102423098B CN 2011103541299 A CN2011103541299 A CN 2011103541299A CN 201110354129 A CN201110354129 A CN 201110354129A CN 102423098 B CN102423098 B CN 102423098B
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Abstract
The invention discloses instant composite yam flour and a production method thereof and belongs to foods. The instant composite yam flour comprises the following raw materials in percentage by weight: 10-85 percent of fresh yam as a main raw material as well as 2-20 percent of fresh lotus root, 1-8 percent of dried lotus seed, 1-8 percent of rice and 0.5-6 percent of coix seed as auxiliary materials. The production method comprises the following steps of: respectively preparing the raw materials into yam pulp, lotus root pulp, lotus seed and coix seed pulp and rice pulp; mixing various pulps; and injecting, liquefying, spraying and drying to obtain the instant composite yam flour. The instant composite yam flour and the production method thereof have the advantages that: by using an injecting and liquefying technology, starch in the raw materials and the auxiliary materials reaches 110-130DEG C instantly and is quickly liquefied into small-molecule dextrin and a small amount of malt sugar and glucose. Therefore, the making and adjusting properties of the instant composite yam flour are improved and nutrient components in the yam are better retained. After the instant composite yam flour product is rehydrated, the stability of liquid is high and the demixed phenomenon in a short time can be avoided; and in addition, the instant composite yam flour has favorable physiological actions for tonifying qi and removing the endogenous heat.
Description
Technical field
The present invention relates to the solid beverage field, specifically compound yam flour of a kind of natural quick-dissolving and preparation method thereof, be the compound yam flour solid beverage of the preparation take Chinese yam as raw material.
Background technology
Along with the quick raising of people's living standard, beverage in the market is a feast for the eyes, allows the people not know this How to choose in supermarket, however the composition of fine its beverage of research, and nothing more than high sugar, high heat, have no functional nutrient and can say.Under the overall situation that food-safety problem constantly is exposed, the new concept of pursue safely, healthy, nutrition has become modern's consumer food.
Chinese yam is the good vegetables of a kind of tonic of dietotherapeutic, its nutritive value, medical value and disease-resistant mechanism just progressively are found and confirm, as: 1. Chinese yam has good edibility, Chinese yam piece root meat is fine and smooth, the protein, amino acid, vitamin, starch and the mucopolysaccharide that contain volume, and can be mixed with multiple nourishing food (as yam wine, cake, biscuit, powder, essence, alimentary paste, mixed congee and series beverage etc.), its nutrition is very abundant.2. Chinese yam has certain medical value, but the Chinese yam hyoscine has the function of invigorating the spleen, controlling nocturnal emission with astringent drugs, tonifying lung, kidney-nourishing, cure mainly insufficiency of the spleen food less, more than, the deficiency syndrome of the lung of watery diarrhea cough breathe heavily, frequent micturition, the abnormal heat disease such as quench one's thirst under emission due to the kidney deficiency, band.Informal dress is eaten more, and prolonged illness can be healed, anosis taking care of health, and real is health-care good product.Modern medicine study proves, Chinese yam can prevent the artery sclerosis, improves blood circulation, strengthens body immune function, inhibition tumor cell propagation, therefore Chinese yam can be used as ancillary drug antitumor and Radiotherapy chemotherapy and hand postoperative body void person.The economic worth of 3. processing instant compound yam flour is good, and Chinese yam is the high-yield and high-efficiency industrial crops, and 667m2 produces 2 000～3 000kg throughout the year, 5 000 yuan of the output values, and not only anti-storage is easily transported, but and value added by manufacture, the export trade outlet.Therefore Chinese yam is the commercial variety of Developing high-efficiency agriculture.China Chinese yam specialty processing factory also not yet forms scale at present, only is in the starting stage.Therefore, need add the dynamics of great development Chinese yam series food, with the demand of satisfying the market.
There are 48 of vegetables processing enterprises Feng County, this area according to the preliminary statistics, 17.6 ten thousand tons of annual working abilities, 13.2 ten thousand tons of actual processing capacities.Mainly take fresh-keeping as main preliminary working product aspect Chinese yam processing, and yam flour, etc. the intensive processing product less, and main exit American-European countries.
Summary of the invention
The invention provides a kind ofly take bright Chinese yam as raw material, produce and to have tonic and the nutritious compound yam flour of natural quick-dissolving and production method thereof.
The technical solution adopted in the present invention is: a kind of instant compound yam flour, it is take Chinese yam as primary raw material, take the natural solid beverage that lotus rhizome, lotus seeds, rice are made as auxiliary material, the weight proportion of each raw material is: bright Chinese yam 10-85 part, bright lotus rhizome 2-20 part, dried lotus seeds 1-8 part, rice 1-8 part, heart of a lotus seed benevolence 0.5-6 part.
Above-mentioned instant compound yam flour can be made of diverse ways.The preferred method concrete steps of the present invention are:
(1) preparation yam pulp: select the fresh high-quality Chinese yam, dirt is removed in the Chinese yam washing, remove crust, and excavate the black spots eye, and be cut into 3～5 cm thick yam slices; Yam slice is immersed immediately in colour protecting liquid and carries out color retention, then yam slice is put into the beater making beating, carry out coarse crushing; Thick serum materials is poured in colloid mill again and carried out the processing of wet method Crushing of Ultrafine, slurries are crossed 80 mesh sieves, make yam pulp, and are standby;
(2) the auxiliary material lotus rhizome selected, clean, section, soak and protect look, the sterilization of precooking, section, coarse crushing, thick serum materials poured in colloid mill carried out the wet method Crushing of Ultrafine and process again, slurries are crossed 80 mesh sieves, make the lotus rhizome slurries, and are standby;
(3) selected, the immersion of auxiliary material lotus seeds, heart of a lotus seed benevolence, cleaning, coarse crushing, Crushing of Ultrafine, slurries are crossed 80 mesh sieves, make lotus seeds heart of a lotus seed benevolence slurries.
(4) selected, the immersion of auxiliary material rice, cleaning, coarse crushing, Crushing of Ultrafine, slurries are crossed 80 mesh sieves and are made the rice slurries.
Lotus rhizome slurries, lotus seeds heart of a lotus seed benevolence slurries, the rice slurries that (5) will make by step (2) (3) (4), add in the yam pulp of making by step (1), then carries out mixing preparation and obtain seasoning liquid.
(6) seasoning liquid being added water, to be modulated into concentration be 15%～45% solution, then through steam ejection liquefaction, air intake 180-200 ℃ spray-drying, coolingly make instant compound yam flour product.
Colour protecting liquid in step (1) and step (2) is without sulfur to protecting color liquid, and the component of color stabilizer is: citric acid 0.01%-0.3%, vitamin C 0.1%-0.3%, phytic acid 0.1%-0.3%, surplus is water.
Protecting look and pulling an oar also can adopt and protect the look making beating in step (1) preparation yam pulp, be about to put into together the beater making beating without the yam slice that protects look and colour protecting liquid.
Good effect of the present invention is:
1) the present invention utilizes the method that starch steam ejection liquefaction and Crushing of Ultrafine technology combine to make instant yam flour product.Thick slurries after Crushing of Ultrafine, organize granular to be greatly improved, without visible starch sedimentation and pulp particle; Large molecule liquefaction is conducive to improve the stability of instant Chinese yam liquid for little molecule, can improve the absorption of human body to various nutritional labelings in product.
2) content of starch in Chinese yam accounts for more than 10% of its weight in wet base, use steam ejection liquefaction, can make water-fast starch fluid change into water-soluble dextrin, glucose etc., also help the absorption of human body when improving instant compound yam flour brew, be particularly advantageous in the elderly that functions of intestines and stomach descends day by day and drink.
3) product has kept the nutritional labeling of Chinese yam well; After instant compound yam flour rehydration, the stability of liquid is high, not there will be lamination in the short time, and is nutritious, mouthfeel is lubricious, the good action that has tonifying Qi, do not get angry.
The specific embodiment
Embodiment 1
(1) selected 3kg raw material Chinese yam selected, clean, go crust, clean, protect look making beating, the Crushing of Ultrafine operation processes, and makes yam pulp, and is standby.(2) take lotus rhizome 0.5kg selected, clean, section, soak protect look, the sterilization of precooking, section, coarse crushing, Crushing of Ultrafine operation process, and makes the lotus rhizome slurries.(3) take that dried lotus seeds 50g, seed of Job's tears 50g are selected, the sterilization of cleaning, soak, precook, coarse crushing, Crushing of Ultrafine operation process, and makes lotus seeds seed of Job's tears slurries.(4) take that the 80g rice is selected, immersion, cleaning, coarse crushing, Crushing of Ultrafine operation process, and makes the rice slurries.Lotus rhizome slurries, lotus seeds heart of a lotus seed benevolence slurries, the rice slurries that (5) will make by step (2) (3) (4), add in the yam pulp of making by step (1), then allocates to obtain seasoning liquid.(6) seasoning liquid being modulated into concentration is 45% solution, then through 110-130 ℃ of steam ejection liquefaction, air intake 180-200 ℃ spray-drying, normal temperature is cooling and the operation such as packing is made instant compound yam flour product.The above-mentioned look that protects is used without the sulfur to protecting color agent, and colour protecting liquid: citric acid 0.02%, vitamin C 0.2%, phytic acid 0.2%, surplus are water.The temperature of steam ejection liquefaction is 110 ℃-130 ℃, and the slurries starch liquefacation degree after liquefaction is more than 98%.
Embodiment 2
(1) selected 2.8kg raw material Chinese yam selected, clean, go crust, clean, protect look making beating, the Crushing of Ultrafine operation processes, and makes yam pulp.Standby.(2) take lotus rhizome 0.6kg selected, clean, section, soak protect look, the sterilization of precooking, section, coarse crushing, Crushing of Ultrafine operation process, and makes the lotus rhizome slurries.(3) take that dried lotus seeds 60g, seed of Job's tears 65g are selected, the sterilization of cleaning, soak, precook, coarse crushing, Crushing of Ultrafine operation process, and makes lotus seeds seed of Job's tears slurries.(4) take that the 85g rice is selected, immersion, cleaning, coarse crushing, Crushing of Ultrafine operation process, and makes the rice slurries.Lotus rhizome slurries, lotus seeds heart of a lotus seed benevolence slurries, the rice slurries that (5) will make by step (2) (3) (4), add in the yam pulp of making by step (1), then allocates to obtain seasoning liquid.(6) seasoning liquid being modulated into concentration is 30% solution, then through 110-130 ℃ of steam ejection liquefaction, air intake 180-200 ℃ spray-drying, normal temperature is cooling and the operation such as packing is made instant compound yam flour product.Colour protecting liquid: citric acid 0.02%, vitamin C 0.2%, phytic acid 0.2%, surplus are water.The temperature of steam ejection liquefaction is 110 ℃-130 ℃, and the slurries starch liquefacation degree after liquefaction is more than 98%.Colour protecting liquid: citric acid 0.02%, vitamin C 0.2%, phytic acid 0.2%, surplus are water.
Embodiment 3
Press step carry out (1) selected 2.5kg raw material Chinese yam selected, clean, go crust, clean, protect the operations such as look making beating, Crushing of Ultrafine and process, make yam pulp.Standby.(2) take lotus rhizome 0.4kg selected, clean, section, soak protect look, the operations such as the sterilization of precooking, section, coarse crushing, Crushing of Ultrafine process, and make the lotus rhizome slurries.(3) take the operations such as dried lotus seeds 65g, seed of Job's tears 60g are selected, clean, soak, precook sterilization, coarse crushing, Crushing of Ultrafine and process, make lotus seeds seed of Job's tears slurries.(4) take the operations such as the 78g rice is selected, immersion, cleaning, coarse crushing, Crushing of Ultrafine and process, make the rice slurries.Lotus rhizome slurries, lotus seeds heart of a lotus seed benevolence slurries, the rice slurries that (5) will make by step (2) (3) (4), add in the yam pulp of making by step (1), then allocates to obtain seasoning liquid.(6) seasoning liquid being modulated into concentration is 45% solution, then through 110-130 ℃ of steam ejection liquefaction, air intake 180-200 ℃ spray-drying, normal temperature is cooling and the operation such as packing is made instant compound yam flour product.Colour protecting liquid: citric acid 0.02%, vitamin C 0.2%, phytic acid 0.2%, surplus are water.The temperature of steam ejection liquefaction is 110 ℃-130 ℃, and the slurries starch liquefacation degree after liquefaction is more than 98%.
Claims (5)
1. instant compound yam flour, it is characterized in that: it is take bright Chinese yam as primary raw material, take the natural solid beverage that bright lotus rhizome, dried lotus seeds, rice, heart of a lotus seed benevolence are made as auxiliary material, the weight proportion of each raw material is: bright Chinese yam 10-85 part, bright lotus rhizome 2-20 part, dried lotus seeds 1-8 part, rice 1-8 part, heart of a lotus seed benevolence 0.5-6 part;
The preparation method is:
(1) preparation yam pulp: select the fresh high-quality Chinese yam, dirt is removed in the Chinese yam washing, remove crust, and excavate the black spots eye, and be cut into 3～5 cm thick yam slices; Yam slice is immersed immediately in colour protecting liquid and carries out color retention, then yam slice is put into the beater making beating, carry out coarse crushing; Thick serum materials is poured in colloid mill again and carried out the processing of wet method Crushing of Ultrafine, slurries are crossed 80 mesh sieves, make yam pulp, and are standby;
(2) bright lotus rhizome selected, clean, section, soak and protect look, the sterilization of precooking, section, coarse crushing, thick serum materials poured in colloid mill carried out the wet method Crushing of Ultrafine and process again, slurries are crossed 80 mesh sieves, make the lotus rhizome slurries, and are standby;
(3) selected, the immersion of dried lotus seeds, heart of a lotus seed benevolence, cleaning, coarse crushing, Crushing of Ultrafine, slurries are crossed 80 mesh sieves, make lotus seeds heart of a lotus seed benevolence slurries;
(4) selected, the immersion of rice, cleaning, coarse crushing, Crushing of Ultrafine, slurries are crossed 80 mesh sieves and are made the rice slurries;
Lotus rhizome slurries, lotus seeds heart of a lotus seed benevolence slurries, the rice slurries that (5) will make by step (2), (3), (4), add in the yam pulp of making by step (1), then carries out mixing preparation and obtain seasoning liquid;
(6) seasoning liquid being added water, to be modulated into concentration be 15%～45% solution, then through steam ejection liquefaction, 180 ℃ of-200 ℃ of spray-dryings of air intake, coolingly make instant compound yam flour product.
2. instant compound yam flour according to claim 1, it is characterized in that: the colour protecting liquid in step in the preparation method (1) and step (2) is without sulfur to protecting color liquid, the component of color stabilizer is: citric acid 0.01%-0.3%, vitamin C 0.1%-0.3%, phytic acid 0.1%-0.3%, surplus is water.
3. instant compound yam flour according to claim 1 is characterized in that: protecting look and making beating in step (1) preparation yam pulp are adopted and are protected the look making beating, are about to put into together the beater making beating without the bright yam slice that protects look and colour protecting liquid.
4. instant compound yam flour according to claim 1, it is characterized in that: the temperature of the steam ejection liquefaction described in step (6) is 110 ℃-130 ℃.
5. instant compound yam flour according to claim 1, it is characterized in that: described steam ejection liquefaction, the slurries starch liquefacation degree after liquefaction is more than 98%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011103541299A CN102423098B (en) | 2011-11-04 | 2011-11-04 | Instant composite yam flour and preparation method thereof |
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| CN2011103541299A CN102423098B (en) | 2011-11-04 | 2011-11-04 | Instant composite yam flour and preparation method thereof |
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| CN102423098A CN102423098A (en) | 2012-04-25 |
| CN102423098B true CN102423098B (en) | 2013-11-13 |
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Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103181593B (en) * | 2012-09-09 | 2015-02-18 | 张文堂 | Processing technology of lotus root fiber juice |
| CN102919757A (en) * | 2012-11-17 | 2013-02-13 | 梁荫健 | Canned lotus root cake |
| CN104413370A (en) * | 2013-09-02 | 2015-03-18 | 仲景大厨房股份有限公司 | Easy-brewing instant yam powder and preparation method thereof |
| CN103461908B (en) * | 2013-09-26 | 2014-11-19 | 华中农业大学 | Chinese yam rice soup and production method thereof |
| CN103652918B (en) * | 2013-12-11 | 2015-08-12 | 罗永祺 | A kind of lotus rhizome Chinese yam chewable tablet and preparation method |
| CN105285559A (en) * | 2014-06-30 | 2016-02-03 | 河南省淼雨饮品股份有限公司 | Processing method of instant Chinese yam rhizome powder |
| CN104905254A (en) * | 2015-05-20 | 2015-09-16 | 济南骄泰信息技术有限公司 | Stomach warming and uneasiness relieving instant powder |
| CN105029290A (en) * | 2015-07-07 | 2015-11-11 | 焦作大学 | Instant composite yam flour and preparation method thereof |
| CN105231355A (en) * | 2015-09-22 | 2016-01-13 | 安徽光世农业科技股份有限公司 | Lotus root instant powder |
| CN106616641A (en) * | 2016-12-07 | 2017-05-10 | 兰志勇 | Composite dioscorea opposita flour and preparation method thereof |
| CN108294272A (en) * | 2018-03-29 | 2018-07-20 | 河南科技大学 | A kind of instant Chinese yam pepper and chili soup and preparation method thereof based on infrared spouted bed drying |
| CN112042706A (en) * | 2020-09-01 | 2020-12-08 | 安徽谷益生物科技有限公司 | Chinese yam and millet puff strip suitable for infants and preparation method thereof |
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| CN101152014A (en) * | 2006-09-26 | 2008-04-02 | 黄云涛 | Five-cereal vegetable melon and fruit nourishing health-care pearl shaped bead powder series natural food |
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