CN104273215A - Processing method for keeping Chinese yam fresh - Google Patents
Processing method for keeping Chinese yam fresh Download PDFInfo
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- CN104273215A CN104273215A CN201310286018.8A CN201310286018A CN104273215A CN 104273215 A CN104273215 A CN 104273215A CN 201310286018 A CN201310286018 A CN 201310286018A CN 104273215 A CN104273215 A CN 104273215A
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Abstract
The invention discloses a processing method for keeping Chinese yam fresh. The processing method is suitable for iron stick yam (medicinal yam), especially for Dioscorea opposita ''foshou''. The processing method comprises the following processing steps: 1) cleaning and peeling; 2) removing mucus, sludge and impurities on the skin; 3) pickling; 4) desalinizing and slicing; 5) sterilizing and solidifying; 6) carrying out color protection; 7) packaging and vacuumizing; 8) sterilizing; and 9) packaging and warehousing. By the processing method, mucus on the skin of Chinese yam can effectively be removed, and mucus in Chinese yam can be protected from being lost. Beauty of a product can be guaranteed, and nutritive value of the product also can effectively be protected. By the processing method for manufacturing fresh-keeping Chinese yam, original nutritive value, mouthfeel and local flavor of Chinese yam can be maintained for a long time, storage life of the product is prolonged obviously, and it is convenient for storage, transport and usage.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of processing method of fresh yam.
Background technology
Chinese yam is conventional tonic Chinese herbal medicine material, and medicinal history is long, begins to be loaded in Shennong's Herbal, and be listed in top grade, the numerous ancient books famous classic of motherland all has description to the efficacy effect of Chinese yam; Compendium of Material Medica is summarised as five large effects, kidney-nourishing gas, strengthening the spleen and stomach, stopping leak dysentery, the saliva that reduces phlegm, profit fur; Some nourish prescription, as Liuwei Dihuang Wan, Qiju Dihuang Wan, shenling baizhu powder etc. all contain Chinese yam.These efficacy effects of Chinese yam and its abundant nutrition and polysaccharide, allantoin, saponin, phytic acid isoreactivity composition are closely related.Research shows, Chinese yam have hypoglycemic, anti-ageing, anti-oxidant, regulate or strengthen immunity, efficacy effect such as adjustment stomach etc.
Chinese yam integration of drinking and medicinal herbs, have the custom of edible Chinese yam as far back as 3,000 Nian Qian China, Chinese yam starch content is high, delicate succulence, and quality is crisp and refreshing, is loved by the people as food materials.China's Chinese yam aboundresources, widely distributed, be one of traditional foreign exchange earning agricultural product of China.Within 2006, China's yam planting area is 72663 hectares, and the Chinese yam output of annual plantation results more than several ten million tons, and has the trend of cumulative year after year.Abundant Chinese yam resource is except a part is as except Chinese medicine, and generally only among the people edible as vegetables, its value does not obtain rational development and utilization.The harvest season of fresh Chinese yam concentrates, and fresh Chinese yam moisture is large, and the storability of stem tuber is poor and floor space large, not easily long-time preservation and long distance transportation, and a large amount of Chinese yam resource rots in the wild in vain.For rational exploitation and utilization Chinese yam resource, modern food processing and storage technology should be utilized, Chinese yam is processed into the high value added product of various nutrient health, instant, safety and sanitation, to promote the development of Chinese yam industry.At present, the research developed about Chinese yam is progressively carried out, and a series of product such as yam flour, quick freezed yam, fresh-cut yams, yam drink etc. studies have reported that.
Chinese yam can be divided into two large inner mold, face the mountain medicine and crisp Chinese yam according to the number of water content, content of starch.
The medicine that faces the mountain has another name called medicine Chinese yam, and water content is about 76%, and content of starch is that its quality of 14.4-19% is solid, soft mouth feel, stem tuber tubbiness, meat white dietotherapeutic.Mucus is many and stickiness strong, and mucilaginous substance content accounts for 8% of dry, and the medicine that faces the mountain contains rich in protein, its content about 17.5%, as iron rod yam, Buddha's hand Chinese yam.
Crisp Chinese yam has another name called dish Chinese yam, its content moisture content more about 86%, and content of starch is few, therefore also cries water Chinese yam, and crisp Chinese yam matter is crisp, look shallow, hair root is rare and short, as water Chinese yam.
Growth characteristic due to Chinese yam makes its harvest cycle more concentrated, and have very high moisture, simultaneously the storability of Chinese yam stem tuber is poor and floor space is large, quality is more crisp, it is bad easily to be collided with, difficult peeling, so preserve long-time and waste ample resources in long-distance transport, and in process, also there is the problem of active ingredient loss, this to Processing Technology of Chinese Yan and market totally unfavorable, the economic profit of peasant planting Chinese yam also can be affected.Therefore, the preservation of Chinese yam and deep processing become the focus of research in recent years.
Buddha's hand Chinese yam originate in yellow plum, Qichun, Wuxue City handing-over Wuxue City domestic---offshoot Victoria Peak, southern foot, Dabie Mountain two, Heng Gang mountain composition hundred Yuan Fengkou ridges.Soil layer is deep herein, and soil property is fertile, abundant water, sunlight only have three hours shine the time, the growth of especially suitable Chinese yam.Compared with other Chinese yams, iron rod yam, Chinese yam rhizome, Buddhist slaps Chinese yam in mouthfeel, nutritive value, medical value etc. all apparently higher than other Chinese yam.
For a long time, the seasonality that Buddha's hand Chinese yam produces because of it, easily brown stain, the feature such as to rot, it is sold and processes restricted, carries out the fresh-keeping and deep processing of Chinese yam and is exploitation local products resource, realizes industrialization problem demanding prompt solution.
Summary of the invention
For Problems existing and deficiency in current Chinese yam preservation and deep processing, especially according to facing the mountain the different qualities of medicine as Buddha's hand Chinese yam, iron rod yam, the invention provides a kind of processing method of fresh yam.
Technical scheme of the present invention is achieved in that
A processing method for fresh yam, comprises following steps:
1) clean, peeling: wash Chinese yam, scrape off the epidermis of Chinese yam;
2) remove epidermis mucus, mud, impurity: carry out immersion treatment with saline solution, clean epidermal mucosa, smear the mud impurity washing attachment epidermis, choose black removal spot;
3) pickle: adopt the salt of raw material and water gross weight 10 ~ 18%, the citric acid of 0.2 ~ 0.5%, the sodium hexametaphosphate solution of 0.15 ~ 0.25% to pickle;
4) desalination, section: soak Chinese yam with clear water, changed water once every two hours, changes twice water, soaks after six hours and cut into slices, and continues to drop into clear water and soak after section, until Chinese yam salt content is stand-by after 3 ~ 6%;
5) sterilizing solidification: put into Chinese yam toward stainless-steel pan, add appropriate water, sodium pyrosulfite, citric acid, the modulation metabisulfite solution of 0.15 ~ 0.25% and the aqueous citric acid solution (weight by water) of 0.2 ~ 0.5%, heating is stopped after being heated to 80 ~ 95 degrees Celsius, and keep this temperature range 4-10 minute, pull Chinese yam clear water out and have a shower;
6) look is protected: the aqueous citric acid solution with 0.1 ~ 0.3% protects look and uses clean water after 20 minutes, repeats to protect look 4-6 time;
7) packaging is found time: adopt packaging for foodstuff, and loading net weight is that 50% solid content and 50% lemon prepared are acid-soluble, and the pH value controlling solution, 4.0 ~ 4.6, finds time to seal;
8) sterilizing: the Chinese yam of finding time to pack is put into water, keeps water temperature between 85 ~ 95 degrees Celsius, after sterilizing in 40 ~ 60 minutes, is cooled to normal temperature rapidly;
9) packaging warehouse-in: dry the moisture content in flexible package, vanning warehouse-in, normal temperature keeps in Dark Place.
Further, a kind of processing method of fresh yam, comprises following steps:
1) clean, peeling: wash Chinese yam, scrape off the epidermis of Chinese yam;
2) remove epidermis mucus, mud, impurity: carry out immersion treatment with saline solution, clean epidermal mucosa, smear the mud impurity washing attachment epidermis, choose black removal spot;
3) pickle: adopt the salt of raw material and water gross weight 12%, the citric acid of 0.3, the sodium hexametaphosphate solution of 0.2% to pickle;
4) desalination, section: soak Chinese yam with clear water, changed water once every two hours, changes twice water, soaks after six hours and cut into slices, and continues to drop into clear water and soak after section, until Chinese yam salt content is stand-by after 3 ~ 6%;
5) sterilizing solidification: put into Chinese yam toward stainless-steel pan, add appropriate water, sodium pyrosulfite, citric acid, the modulation sodium pyrosulfite of 0.2% and the citric acid (weight by water) of 0.3%, heating is stopped after being heated to 80 ~ 95 degrees Celsius, and keep this temperature range 5 minutes, pull Chinese yam clear water out and have a shower;
6) look is protected: the aqueous citric acid solution with 0.2% protects look and uses clean water after 20 minutes, repeats to protect look 5 times;
7) packaging is found time: adopt packaging for foodstuff, and loading net weight is that 50% solid content and 50% lemon prepared are acid-soluble, and the pH value controlling solution, 4.0 ~ 4.6, finds time to seal;
8) sterilizing: the Chinese yam of finding time to pack is put into water, keeps water temperature between 80 ~ 95 degrees Celsius, after sterilizing in 50 minutes, is cooled to normal temperature rapidly;
9) packaging warehouse-in: dry the moisture content in flexible package, vanning warehouse-in, normal temperature keeps in Dark Place.
Further, the step 2 of above-mentioned two kinds of fresh yam processing methods) in saline solution be 4-6%.
Further, the step 2 of above-mentioned two kinds of fresh yam processing methods) in the immersion treatment time be 8-12 minute.
Further, the step 3 of above-mentioned two kinds of fresh yam processing methods) in salting period be 96-168 hour.
Further, the step 7 of above-mentioned two kinds of fresh yam processing methods) in the PVC soft packaging bag of antiultraviolet.
Part processing method in above-mentioned steps, its object and principle as follows:
Remove lymphatic temperament: the processing of Chinese yam first must remove the medicine Skin mucus matter that faces the mountain, mucilaginous substance is a kind of bond of proteinpolysaccharide, the salt ion of high concentration can strive strange hydration shell with protein micelle, salt is again strong electrolyte simultaneously, can the dissociating of CKIs matter, thus use the neutral salt of high concentration (4 ~ 6%), the carried charge of protein is reduced, hydration shell destroys and is precipitated out from solution.Salt precipitation albumen can make Chinese yam Skin mucus matter decompose, thus can reach clean epidermis mucus, smears the mud impurity washing attaching surface.
Pickle: A, as very few in salt amount when pickling Chinese yam, microorganism causes normal fermentation effect, and fermentation is based on lactic fermentation, correspondingly generates lactic acid, affects the mouthfeel of Chinese yam.
The content of B, salt is too much, can play dehydration, the water retention property of Chinese yam is reduced, and produces sex change and protein proterties is destroyed, and reduces the waxy of Chinese yam, affects its mouthfeel.
C, 10 ~ 16% salt solution pickle 96 ~ 168 hours pickle with Chinese yam in latter stage of ripening contained by the effect of protein receptor microorganism and contained proteolytic enzyme itself effect and be broken down into amino acid gradually.Fragrance and the delicate flavour of Chinese yam can be strengthened.And in addition appropriate calgon, the natural colored of Absorbable organic halogens Chinese yam and moisture holding capacity.The citric acid solution of pH value 4.0 ~ 4.6 can play and protect look, preservation.
Sterilizing is solidified: the starch of Chinese yam can start gelatinization at 80 degrees Celsius, and lymphatic temperament can slaking 85 degrees Celsius time, can lose activity when protease, starch phenol are more than 85 degrees Celsius.Can keep the original local flavor of Chinese yam and mouthfeel the temperature blanching Chinese yam of 80 ~ 95 degrees Celsius, temperature is too low does not play solidification, the unclear wash rice of finished product soup after processing, nutrition leak.The too high Chinese yam of temperature is ripe spends greatly, easily rotten, easily spits.
Protect look: aqueous citric acid solution can play and protect look, preservation, to keep the original color and luster of Chinese yam constant.
Make fresh yam by above-mentioned processing method, have following beneficial effect:
1, effectively can remove the lymphatic temperament of medicine-feeding epidermis, and the lymphatic temperament inside Chinese yam can be kept not run off, both ensure the attractive in appearance of product, again can the nutritive value of available protecting product;
2, adopt the fresh yam that this processing method makes, the original nutritive value of Chinese yam, mouthfeel and local flavor can be kept for a long time;
3, the storage life of product is obviously extended, convenient storage, transport, use.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme of the present invention is described in further detail.
Embodiment 1
A processing method for fresh yam, comprises following steps:
1) clean, peeling: wash Chinese yam, scrape off the epidermis of Chinese yam;
2) remove epidermis mucus, mud, impurity: soak 10 minutes with the common salt aqueous solution that concentration is 5%, clean epidermal mucosa, smear the mud impurity washing attachment epidermis, choose black removal spot;
3) pickle: adopt the salt of raw material and water gross weight 12%, the citric acid of 0.3%, the sodium hexametaphosphate solution of 0.2% to pickle 120 hours;
4) desalination, section: soak Chinese yam with clear water, changed water once every two hours, cuts into slices after six hours, continues to drop into clear water and soak after section, until Chinese yam salt content is stand-by after 4 ~ 6%;
5) sterilizing solidification: put into Chinese yam toward stainless-steel pan, add appropriate water, sodium pyrosulfite, citric acid, be modulated into the metabisulfite solution of 0.2% and the aqueous citric acid solution (weight by water) of 0.3%, to heating raw materials to 80 ~ 90 degree Celsius, stop heating and keeping this temperature range 5 minutes, pull Chinese yam clear water out and have a shower;
6) protect look: the aqueous citric acid solution with 0.2% protects look and cleans after 20 minutes, repeat to protect look 5 times;
7) packaging is found time: adopt food flexible packing bag, and loading net weight is 50% solid content and 50% citric acid solution prepared, and the pH value controlling solution, 4.2 ~ 4.5, finds time to seal;
8) sterilizing: the Chinese yam of finding time to pack is put into water, keeps water temperature between 80 ~ 90 degrees Celsius, after sterilizing in 50 minutes, is cooled to normal temperature rapidly;
9) packaging warehouse-in: dry moisture content vanning warehouse-in in flexible package, normal temperature keeps in Dark Place.
Embodiment 2
A processing method for fresh yam, comprises following steps:
1) clean, peeling: wash Chinese yam, scrape off the epidermis of Chinese yam;
2) remove epidermis mucus, mud, impurity: soak 12 minutes with the common salt aqueous solution that concentration is 4%, clean epidermal mucosa, smear the mud impurity washing attachment epidermis, choose black removal spot;
3) pickle: adopt the salt of raw material and water gross weight 15%, the citric acid of 0.25%, the sodium hexametaphosphate solution of 0.25% to pickle 100 hours;
4) desalination, section: soak Chinese yam with clear water, changed water once every two hours, cuts into slices after six hours, continues to drop into clear water and soak after section, until Chinese yam salt content is stand-by after about 5%;
5) sterilizing solidification: put into Chinese yam toward stainless-steel pan, add appropriate water, sodium pyrosulfite, citric acid, the modulation metabisulfite solution of 0.25% and the aqueous citric acid solution (weight by water) of 0.25%, to heating raw materials to 80 ~ 90 degree Celsius, stop heating and keeping this temperature range 8 minutes, pull Chinese yam clear water out and have a shower;
6) protect look: the aqueous citric acid solution with 0.25% protects look and cleans after 20 minutes, repeat to protect look 4 times;
7) packaging is found time: the PVC soft packaging bag adopting antiultraviolet, and loading net weight is 50% solid content and 50% citric acid solution prepared, and the pH value controlling solution, 4.3 ~ 4.6, finds time to seal;
8) sterilizing: the Chinese yam of finding time to pack is put into water, keeps water temperature between 85 ~ 90 degrees Celsius, after sterilizing in 40 minutes, is cooled to normal temperature rapidly;
9) packaging warehouse-in: dry moisture content vanning warehouse-in in flexible package, normal temperature keeps in Dark Place.
These are only preferred embodiment of the present invention, be not intended to limit protection scope of the present invention, therefore, all any amendments done within the spirit and principles in the present invention, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (6)
1. a processing method for fresh yam, is characterized in that, comprises following steps:
1) clean, peeling: wash Chinese yam, scrape off the epidermis of Chinese yam;
2) remove epidermis mucus, mud, impurity: carry out immersion treatment with saline solution, clean epidermal mucosa, smear the mud impurity washing attachment epidermis, choose black removal spot;
3) pickle: adopt the salt of raw material and water gross weight 10 ~ 18%, the citric acid of 0.2 ~ 0.5%, the sodium hexametaphosphate solution of 0.15 ~ 0.25% to pickle;
4) desalination, section: soak Chinese yam with clear water, changed water once every two hours, changes twice water, soaks after six hours and cut into slices, and continues to drop into clear water and soak after section, until Chinese yam salt content is stand-by after 3 ~ 6%;
5) sterilizing solidification: put into Chinese yam toward stainless-steel pan, add appropriate water, the modulation metabisulfite solution of 0.15 ~ 0.25% and the aqueous citric acid solution (weight by water) of 0.2 ~ 0.5%, heating is stopped after being heated to 80 ~ 95 degrees Celsius, and keep this temperature range 4-10 minute, pull Chinese yam clear water out and have a shower;
6) look is protected: the aqueous citric acid solution with 0.1 ~ 0.3% protects look and uses clean water after 20 minutes, repeats to protect look 4-6 time;
7) packaging is found time: adopt packaging for foodstuff, and loading net weight is that 50% solid content and 50% lemon prepared are acid-soluble, and the pH value controlling solution, 4.0 ~ 4.6, finds time to seal;
8) sterilizing: the Chinese yam of finding time to pack is put into water, keeps water temperature between 85 ~ 95 degrees Celsius, after sterilizing in 40 ~ 60 minutes, is cooled to normal temperature rapidly;
9) packaging warehouse-in: dry the moisture content in flexible package, vanning warehouse-in, normal temperature keeps in Dark Place.
2. the processing method of fresh yam as claimed in claim 1, is characterized in that, comprise following steps:
1) clean, peeling: wash Chinese yam, scrape off the epidermis of Chinese yam;
2) remove epidermis mucus, mud, impurity: carry out immersion treatment with saline solution, clean epidermal mucosa, smear the mud impurity washing attachment epidermis, choose black removal spot;
3) pickle: adopt the salt of raw material and water gross weight 12%, the citric acid of 0.3, the sodium hexametaphosphate solution of 0.2% to pickle;
4) desalination, section: soak Chinese yam with clear water, changed water once every two hours, changes twice water, soaks after six hours and cut into slices, and continues to drop into clear water and soak after section, until Chinese yam salt content is stand-by after 3 ~ 6%;
5) sterilizing solidification: put into Chinese yam toward stainless-steel pan, add appropriate water, the modulation metabisulfite solution of 0.2% and the aqueous citric acid solution (weight by water) of 0.3%, heating is stopped after being heated to 80 ~ 95 degrees Celsius, and keep this temperature range 5 minutes, pull Chinese yam clear water out and have a shower;
6) look is protected: the aqueous citric acid solution with 0.2% protects look and uses clean water after 20 minutes, repeats to protect look 5 times;
7) packaging is found time: adopt packaging for foodstuff, and loading net weight is that 50% solid content and 50% lemon prepared are acid-soluble, and the pH value controlling solution, 4.2 ~ 4.5, finds time to seal;
8) sterilizing: the Chinese yam of finding time to pack is put into water, keeps water temperature between 80 ~ 90 degrees Celsius, after sterilizing in 50 minutes, is cooled to normal temperature rapidly;
9) packaging warehouse-in: dry the moisture content in flexible package, vanning warehouse-in, normal temperature keeps in Dark Place.
3. the processing method of the fresh yam according to any one of claim 1 or 2, is characterized in that: described step 2) in saline solution be the common salt aqueous solution of concentration 4-6%.
4. the processing method of the fresh yam according to any one of claim 1 or 2, is characterized in that: described step 2) in the immersion treatment time be 8-12 minute.
5. the processing method of the fresh yam according to any one of claim 1 or 2, is characterized in that: the salting period in described step 3) is 96-168 hour.
6. the processing method of the fresh yam according to any one of claim 1 or 2, is characterized in that: the packaging for foodstuff in described step 7) is the PVC soft packaging bag of antiultraviolet.
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| CN105595259A (en) * | 2015-12-18 | 2016-05-25 | 湖北工业大学 | Preparation method of Chinese yams in non-thermal physical fresh preservation |
| CN105901718A (en) * | 2016-05-10 | 2016-08-31 | 安徽省雷氏农业科技有限公司 | Hair caring nutrition powder and preparation method thereof |
| CN105995968A (en) * | 2016-05-10 | 2016-10-12 | 安徽省雷氏农业科技有限公司 | Stomach-replenishing and nourishing millet Buddhist food |
| CN106176850A (en) * | 2016-07-15 | 2016-12-07 | 资源县丰绿生态种养开发有限公司 | The processing method for keeping fresh of fresh Radix Angelicae Pubescentis |
| CN107302924A (en) * | 2016-04-20 | 2017-10-31 | 云南海茂实业有限公司 | A kind of antistaling process of fresh yam |
| CN110558368A (en) * | 2019-09-23 | 2019-12-13 | 武汉生物工程学院 | Normal-temperature fresh-keeping method suitable for peeled fresh-cut iron stick Chinese yam |
| CN113350388A (en) * | 2020-03-04 | 2021-09-07 | 湖南鲜者尤良中药有限公司 | Preservative-free traditional Chinese medicine fresh minced fillet and preparation process and application thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595259A (en) * | 2015-12-18 | 2016-05-25 | 湖北工业大学 | Preparation method of Chinese yams in non-thermal physical fresh preservation |
| CN107302924A (en) * | 2016-04-20 | 2017-10-31 | 云南海茂实业有限公司 | A kind of antistaling process of fresh yam |
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| CN105995968A (en) * | 2016-05-10 | 2016-10-12 | 安徽省雷氏农业科技有限公司 | Stomach-replenishing and nourishing millet Buddhist food |
| CN106176850A (en) * | 2016-07-15 | 2016-12-07 | 资源县丰绿生态种养开发有限公司 | The processing method for keeping fresh of fresh Radix Angelicae Pubescentis |
| CN110558368A (en) * | 2019-09-23 | 2019-12-13 | 武汉生物工程学院 | Normal-temperature fresh-keeping method suitable for peeled fresh-cut iron stick Chinese yam |
| CN113350388A (en) * | 2020-03-04 | 2021-09-07 | 湖南鲜者尤良中药有限公司 | Preservative-free traditional Chinese medicine fresh minced fillet and preparation process and application thereof |
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| CN104273215B (en) | 2016-12-28 |
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