CN103385438B - High-reconstitution-property dry Chinese yam and preparation method thereof - Google Patents
High-reconstitution-property dry Chinese yam and preparation method thereof Download PDFInfo
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- CN103385438B CN103385438B CN201310336570.3A CN201310336570A CN103385438B CN 103385438 B CN103385438 B CN 103385438B CN 201310336570 A CN201310336570 A CN 201310336570A CN 103385438 B CN103385438 B CN 103385438B
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Abstract
The invention relates to a high-reconstitution-property dry Chinese yam and a preparation method thereof. The method comprises steps of: pre-treating raw materials, preparing a heat exchange medium, mixing, drying in vacuum at a low temperature and carrying out post-treating, wherein the heat exchange medium is metered in parts by weight; carrying out material preparation on starch, dextrin and de-ionized water according to a ratio of (5-19) to (1-5) to (1-7); sufficiently mixing the materials and granulating; then, mixing the materials with a pre-treated Chinese yam raw material and further carrying out vacuum and low-temperature drying and post-treatment to obtain the high-reconstitution-property dry Chinese yam. Nutritional ingredients of the prepared products are integrally kept and the physical structure intact rate reaches more than 90%; meanwhile, a medium removing rate is high and the removing rate of the used heat exchange medium in the final product reaches 99%.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to dry Chinese yam of a kind of high rehydration and preparation method thereof.
Background technology
Chinese yam is the perennial winding herbaceous species of Dioscoreaceae, has higher nutritive value, is the traditional food of China, and has certain health care, is widely used by compatriots.Often use the method for section airing in order to store Chinese yam.But dry the mouthfeel of Chinese yam and nutritive value far away from fresh Chinese yam.So the method for the dry Chinese yam of a series of processing arises.
At present, on market, occurred naturally drying after microwave freeze-dry Chinese yam, snap frozen, vacuum frying processes many Chinese yam processing methods of dry Chinese yam.Microwave freeze-dry is a kind of method that effectively improves freeze-drying efficiency, but there are the following problems: microwave source sparking can occur while entering low-density air pressure space and is difficult to control its steady production; After snap frozen, naturally dry because its arid cycle is very long, be easily subject to the impact of ambient humidity and can cause the loss of Chinese yam active ingredient, under open environment, can bring brownization of Chinese yam raw material.It is to utilize edible oil for heat medium that dry Chinese yam is processed in vacuum frying, has a medium clearance problem, and in the Chinese yam after fried, grease clearance is lower.In view of above-mentioned variety of issue, develop the Chinese yam preparation method that a kind of medium clearance is high, nutritional labeling is intact and be very important.
Summary of the invention
Exist nutritional labeling to preserve and the not good defect of medium clearance in order to solve in current Chinese yam processing method, the invention provides a kind of preparation method who prepares the dry Chinese yam of high rehydration, and provide the high rehydration being made by described method dry Chinese yam product.
The preparation method who the present invention relates to the dry Chinese yam of a kind of high rehydration, is characterized in that: described method comprises the steps: pretreatment of raw material, heat exchange medium preparation, mixing, vacuum dehydrating at lower temperature and post-processing step:
A, pretreatment of raw material: fresh Chinese yam is cleaned to peeling, divide and be cut to sheet or piece, insert in cold storage plant and carry out pre-freeze, pre-freeze temperature is-10～-80 DEG C, and the time is 5～18h;
B, heat exchange medium preparation: in weight portion, the starch of 5～19:1～5:1～7, dextrin and deionized water are prepared burden, after fully mixing, granulate, described particle was the particle of 20～80 mesh sieves, was dried to moisture and was 6～10%, for subsequent use;
C, mixing: A is mixed 1～5:5～20 by weight with the product of B step, obtain compound;
D, vacuum dehydrating at lower temperature: compound is inserted in drying device, vacuum be less than under 100Pa through low temperature drying 1～8h to moisture content be 8～10%, obtain dry pack;
E, post processing: dry pack is sieved, remove heat exchange medium and obtain object.
Preferably, in B step, starch, dextrin and deionized water are prepared burden as 5～13:1～3:3～6 taking weight portion; More preferably 5:1:6.
Preferably, in C step, the product of A and B step mixes according to weight portion 3～5:5～12, more preferably 5:10.
Sheet described in A step is the sheet that thickness is less than 20mm; Piece is the piece that length is less than 40mm; Cold storage plant described in A step is the one in deepfreeze chamber, low-temp. refrigerator, low temperature refrigerator.
The drying means of B step is one or more in microwave drying, infrared drying, UV curing, fluidized drying, hygroscopic desiccation.
Drying device described in D step is heating stirrer.Described heating stirrer mode of heating is that Electromagnetic Heating, electric heating add a kind of or combination of hankering; Mixing speed is that 2～25R/min, heating-up temperature are 10～40 DEG C.
Screening described in E step is for to sieve through 20 mesh sieves.
Further, the invention provides the dry Chinese yam of a kind of high rehydration making according to said method.
Except as otherwise noted, " % " in the present invention refers to percentage by weight.
The present invention adopts starch granules solid, food stage as heat exchange medium, improves freeze-drying efficiency and medium clearance high; Whole dry run is to complete in the environment of low temperature, vacuum, and material effective component is intact and retained in good condition the physical arrangement rate of raw material.The Chinese yam form being disposed through preparation method of the present invention is intact, and rehydration is strong, and the mouthfeel after rehydration is tender and crisp, and under the condition of filling nitrogen encapsulation, the shelf-life is 16 months.
Technique effect: because the inventive method employing is easy to get as the raw material of heat exchange medium and is food stage, whole processing procedure is carried out at low temperatures simultaneously, there are following two aspect advantages in the dry Chinese yam of the prepared high rehydration of the method: the nutritional labeling of (1), Chinese yam is able to complete maintenance, its physical arrangement serviceability rate reaches more than 79%, and particularly the conservation rate of protein reaches more than 90%; (2), medium clearance is high, the clearance of the heat exchange medium using in final products is up to 97%.Essence of the present invention is to be rapid freeze-drying, and ensures the integrality of nutritional labeling and higher medium clearance.
Brief description of the drawings:
Fig. 1 is process chart of the present invention.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated, but never in any form the present invention is limited, and any conversion or the replacement done based on training centre of the present invention, all belong to protection scope of the present invention.
Embodiment 1
Fresh Chinese yam is cleaned to peeling, point be cut to the sheet of 15mm, insert in the refrigerating chamber of subzero 10 DEG C and carry out pre-freeze 8h; Starch, dextrin, deionized water with weight portion 5:1:6 are prepared burden, and after fully mixing, granulate, be dried to moisture and be 10% heat exchange medium; By raw material after treatment and heat exchange medium by weight 5:10 mix, obtain compound; Add in heating stirrer, close vacuum well or vacuum chamber, open vavuum pump, start refrigeration and open agitating function simultaneously, mixing speed is controlled at 5R/min, opens heating function heating and temperature control at 20 DEG C after vacuum is down to 100Pa, and processing and taking out moisture content after 6h is that 8% compound is crossed 20 mesh sieves and sieved, remove heat medium, obtain object---dry Chinese yam finished product.
Embodiment 2
Fresh Chinese yam is cleaned to peeling, point be cut to the piece of long 40mm × wide 20mm × high 20mm, insert in the refrigerating chamber of subzero 80 DEG C and carry out pre-freeze 12h; Starch, dextrin, deionized water with weight portion 5:2:8 are prepared burden, and after fully mixing, granulate, be dried to moisture and be 6% heat exchange medium; By raw material after treatment and heat exchange medium by weight 5:10 mix, obtain compound; Add in heating stirrer, close vacuum well or vacuum chamber, open vavuum pump, start refrigeration and open agitating function simultaneously, mixing speed is controlled at 5R/min, opens heating function heating and temperature control at 20 DEG C after vacuum is down to 100Pa, and processing and taking out moisture content after 8h is that 10% compound is crossed 20 mesh sieves and sieved, remove heat medium, obtain object---dry Chinese yam finished product.
Embodiment 3
Fresh Chinese yam is cleaned to peeling, point be cut to the piece of long 40mm × wide 30mm × high 30mm, insert in the refrigerating chamber of subzero 20 DEG C and carry out pre-freeze 13h; Starch, dextrin, deionized water with weight portion 5:2:8 are prepared burden, and after fully mixing, granulate, be dried to moisture and be 6% heat exchange medium; By raw material after treatment and heat exchange medium by weight 5:12 mix, obtain compound; Add in heating stirrer, close vacuum well or vacuum chamber, open vavuum pump, start refrigeration and open agitating function simultaneously, mixing speed is controlled at 6R/min, opens heating function heating and temperature control at 30 DEG C after vacuum is down to 100Pa, and processing and taking out moisture content after 7h is that 10% compound is crossed 20 mesh sieves and sieved, remove heat medium, obtain object---dry Chinese yam finished product.
Embodiment 4
Fresh Chinese yam is cleaned to peeling, point be cut to the piece of long 40mm × wide 40mm × high 40mm, insert in the refrigerating chamber of subzero 70 DEG C and carry out pre-freeze 15h; Starch, dextrin, deionized water with weight portion 19:5:7 are prepared burden, and after fully mixing, granulate, be dried to moisture and be 8% heat exchange medium; By raw material after treatment and heat exchange medium by weight 5:20 mix, obtain compound; Add in heating stirrer, close vacuum well or vacuum chamber, open vavuum pump, start refrigeration and open agitating function simultaneously, mixing speed is controlled at 25R/min, opens heating function heating and temperature control at 20 DEG C after vacuum is down to 100Pa, and processing and taking out moisture content after 18h is that 10% compound is crossed 20 mesh sieves and sieved, remove heat medium, obtain object---dry Chinese yam finished product.
Embodiment 5
Fresh Chinese yam is cleaned to peeling, point be cut to the sheet of thick 20mm, insert in the refrigerating chamber of subzero 30 DEG C and carry out pre-freeze 5h; Starch, dextrin, deionized water with weight portion 5:1:6 are prepared burden, and after fully mixing, granulate, be dried to moisture and be 9% heat exchange medium; By raw material after treatment and heat exchange medium by weight 5:20 mix, obtain compound; Add in heating stirrer, close vacuum well or vacuum chamber, open vavuum pump, start refrigeration and open agitating function simultaneously, mixing speed is controlled at 2R/min, opens heating function heating and temperature control at 20 DEG C after vacuum is down to 100Pa, and processing and taking out moisture content after 6h is that 9% compound is crossed 20 mesh sieves and sieved, remove heat medium, obtain object---dry Chinese yam finished product.
Embodiment 6
Fresh Chinese yam is cleaned to peeling, point be cut to the sheet of thick 20mm, insert in the refrigerating chamber of subzero 30 DEG C and carry out pre-freeze 8h; Starch, deionized water with weight portion 3:6 are prepared burden, and after fully mixing, granulate, be dried to moisture and be 8% heat exchange medium; By raw material after treatment and heat exchange medium by weight 5:20 mix, obtain compound; Add in heating stirrer, close vacuum well or vacuum chamber, open vavuum pump, start refrigeration and open agitating function simultaneously, mixing speed is controlled at 2R/min, opens heating function heating and temperature control at 20 DEG C after vacuum is down to 100Pa, and processing and taking out moisture content after 6h is that 8% compound is crossed 20 mesh sieves and sieved, remove heat medium, obtain object---dry Chinese yam finished product.
Embodiment 7
Fresh Chinese yam is cleaned to peeling, point be cut to the sheet of thick 20mm, insert in the refrigerating chamber of subzero 30 DEG C and carry out pre-freeze 8h; Starch, deionized water with weight portion 6:8 are prepared burden, and after fully mixing, granulate, be dried to moisture and be 10% heat exchange medium; By raw material after treatment and heat exchange medium by weight 5:20 mix, obtain compound; Add in heating stirrer, close vacuum well or vacuum chamber, open vavuum pump, start refrigeration and open agitating function simultaneously, mixing speed is controlled at 2R/min, opens heating function heating and temperature control at 20 DEG C after vacuum is down to 100Pa, and processing and taking out moisture content after 6h is that 8% compound is crossed 20 mesh sieves and sieved, remove heat medium, obtain object---dry Chinese yam finished product.
Comparative example 1
Fresh Chinese yam is cleaned to peeling, point be cut to the sheet of thick 20mm, insert in the refrigerating chamber of subzero 30 DEG C and carry out pre-freeze 15h; Raw material is after treatment added in refrigerating chamber, close vacuum well or vacuum chamber, open vavuum pump, start refrigerating function, after vacuum is down to 100Pa, open microwave heating function heating and temperature control at 20 DEG C, the flat rate of microwave is that 600MHz-950MHz processes that to take out moisture content after 6h be that 8% microwave freeze-dry raw material obtains object---dry Chinese yam finished product.
Comparative example 2
Fresh Chinese yam is cleaned to peeling, point be cut to the sheet of thick 20mm, insert in the refrigerating chamber of subzero 25 DEG C and carry out pre-freeze 6h; Under room temperature, thaw separation is not to luming raw material, and being placed in vacuum is 0.098-0.1MPa, and temperature is 80-100 DEG C, and after fried 0.5 hour, rotating speed is 1500rpm, and the time is 1min centrifugation de-oiling, takes out, and obtains object---dry Chinese yam finished product.
Comparative example 3
Fresh Chinese yam is cleaned to peeling, point be cut to the sheet of 15mm, insert in the refrigerating chamber of subzero 10 DEG C and carry out pre-freeze 8h; Dextrin and deionized water with weight portion 1:1 are prepared burden, and after fully mixing, granulate, be dried to moisture and be 10% heat exchange medium; By raw material after treatment and heat exchange medium by weight 5:10 mix, obtain compound; Add in heating stirrer, close vacuum well or vacuum chamber, open vavuum pump, start refrigeration and open agitating function simultaneously, mixing speed is controlled at 5R/min, opens heating function heating and temperature control at 20 DEG C after vacuum is down to 100Pa, and processing and taking out moisture content after 6h is that 8% compound is crossed 20 mesh sieves and sieved, remove heat medium, obtain object---dry Chinese yam finished product.
Performance test embodiment
The embodiment of the present application 1 to 7 and comparative example's 1 to 38 mesh sieve retention rates, protein storage rate and heat exchange medium clearance have been tested with the conventional method of this area.Wherein 8 mesh sieve retention rates refer to Chinese yam and complete after processing, use 8 mesh sieves to sieve, and do not pass through the mass fraction of the Chinese yam of screen cloth, and it is for evaluating physical arrangement percentage of head rice.Test result is as following table 1:
Table 1
Dry Chinese yam of a kind of high rehydration of the present invention and preparation method thereof is described by concrete example, those skilled in the art can use for reference content of the present invention, the links such as appropriate change raw material, process conditions realize corresponding other object, its relevant change does not all depart from content of the present invention, within all similar replacements and change will become apparent to those skilled in the art that and be all deemed to be included in scope of the present invention.
Claims (5)
1. a preparation method for the dry Chinese yam of high rehydration, is characterized in that: described method comprises the steps: pretreatment of raw material, heat exchange medium preparation, mixing, vacuum dehydrating at lower temperature and post-processing step:
A, pretreatment of raw material: fresh Chinese yam is cleaned to peeling, divide and be cut to sheet or piece, insert in cold storage plant and carry out pre-freeze, pre-freeze temperature is-10～-80 DEG C, and the time is 5～18h;
B, heat exchange medium preparation: in weight portion, the starch of 5～19:1～5:1～7, dextrin and deionized water are prepared burden, after fully mixing, granulate, described particle was the particle of 20～80 mesh sieves, was dried to moisture and was 6～10%, for subsequent use;
C, mixing: A is mixed 1～5:5～20 by weight with the product of B step, obtain compound;
D, vacuum dehydrating at lower temperature: compound is inserted in drying device, vacuum be less than under 100Pa through low temperature drying 1～8h to moisture content be 8～10%, obtain dry pack;
E, post processing: dry pack is sieved, remove heat exchange medium and obtain object.
2. according to the preparation method of claim 1, it is characterized in that: in B step, starch, dextrin and deionized water are prepared burden as 5～13:1～3:3～6 taking weight portion.
3. according to the preparation method of claim 2, it is characterized in that: in B step, starch, dextrin and deionized water are prepared burden taking weight portion as 5:1:6.
4. according to the preparation method of claim 1, it is characterized in that: in C step, the product of A and B step mixes according to weight portion 3～5:5～12.
5. according to the preparation method of claim 4, it is characterized in that: in C step, the product of A and B step mixes according to weight portion 5:10.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310336570.3A CN103385438B (en) | 2013-08-05 | 2013-08-05 | High-reconstitution-property dry Chinese yam and preparation method thereof |
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| CN201310336570.3A CN103385438B (en) | 2013-08-05 | 2013-08-05 | High-reconstitution-property dry Chinese yam and preparation method thereof |
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| CN103385438A CN103385438A (en) | 2013-11-13 |
| CN103385438B true CN103385438B (en) | 2014-08-06 |
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| CN1070039C (en) * | 1999-03-02 | 2001-08-29 | 董起年 | High-efficient production method for freeze and vacuum dried Chinese yam powder |
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Application publication date: 20131113 Assignee: Chuxiong Xie aunt Food Co., Ltd. Assignor: Chuxiong Zhifeng Science & Technology Co., Ltd. Contract record no.: 2015530000026 Denomination of invention: High-reconstitution-property dry Chinese yam and preparation method thereof Granted publication date: 20140806 License type: Exclusive License Record date: 20150413 |
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