CN104757235A

CN104757235A - Method for processing low-sugar preserved rhizoma dioscoreae

Info

Publication number: CN104757235A
Application number: CN201510139399.6A
Authority: CN
Inventors: 谈茁
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-03-28
Filing date: 2015-03-28
Publication date: 2015-07-08

Abstract

The invention discloses a method for processing low-sugar preserved rhizoma dioscoreae, belonging to the field of food processing. The method is characterized by adopting the following processing steps: raw material selection, cleaning, peeling, slicing, color protection and hardening, rinsing, sugaring, baking and packaging. The low-sugar preserved rhizoma dioscoreae is prepared by using rhizoma dioscoreae as the main raw material and adopting the methods of raw material peeling, color protection and hardening, blanching, sugaring, baking, and the like. The method has the beneficial effects that the product tastes fragrant and sweet and has the peculiar fragrant flavor of rhizoma dioscoreae; the product is rich in dietary fibers, is beneficial to protecting the gastric mucosa and helping digestion, also has the functions of nourishing yin and the lung and reducing blood pressure and blood sugar, and is rare low-calorie, low-sugar and low-fat health food.

Description

A kind of processing method of low sugar preserved yam

Technical field

The present invention relates to a kind of processing method of food, especially relate to a kind of processing method of low sugar preserved yam.

Background technology

Chinese yam has nutritious tonifying, induce disturb element, strengthen immunity of organisms, excretion in scheduling, tonifying Qi are promoted blood circulation, kobadrin, to relieving asthma etc. and help to change, coronary artery and micro-samsara blood flow can be improved, chronic bronchitis, hat unpleasantness, angina pectoris etc. can be treated.Iron rod yam has the function of qi invigorating and lung moistening, both can cut into slices to decoct juice and work as tea-drinking, can chop up to cook congee again and drink, and has good treatment results to void cough and tuberculosis fever patient.Spring, weather was more uninteresting, and easy impariment of the lung Tianjin, causes the deficiency of Yin, and occur the illnesss such as dry, dry throat, parched lips, dry cough, Chinese yam of now nourishing is the most applicable, because Chinese yam is the product of calmness safely, for the top grade of lung is supported in enriching yin.

Fresh Chinese yam not easily preserves, and is processed into instant after low sugar preserved yam, nutritious, and commodity value improves.

Summary of the invention

Technical problem to be solved by this invention take Chinese yam as raw material, and method processings such as adopting raw material peeling, protect look and sclerosis, blanching, sugaring, smoke, fully remain the nutriment in raw material, method is simple, is convenient to grasp.

The present invention solves the technical scheme that its technical problem takes: a kind of processing method of low sugar preserved yam, is characterized in that: adopt raw material to select → clean → remove the peel → cut the procedure of processing of skin → protect look and sclerosis → rinsing → sugaring → smoke → pack:

(1) raw material is selected: select size evenly, without disease and pest, not damaged, without mildew and rot, the directly suitable fresh Chinese yam of bar shaped is raw material;

(2) clean: wash the silt on Chinese yam crust, during cleaning, do not damage the crust of Chinese yam;

(3) remove the peel, cut skin: scrape off crust with stainless steel knife, dig most spot eye, be mitered into the thin slice that 3.5cm is long, 1.8cm is thick, require thin slice size uniformity;

(4) look and sclerosis is protected: immerse immediately after yam slices in the harder well water of water quality and soak 6-8h;

(5) rinsing: after yam slice is pulled out, rinses repeatedly with clear water, then puts into boiling water blanching 1-2min;

(6) sugaring: after yam slice rinsing being drained, puts into the Fructus Hordei Germinatus liquid glucose of 45%, and adds appropriate lemon extract and refined jasmine oil, carries out disposable candy, is then moved in cylinder together with liquid glucose by well-done yam slice and soaks 2-3d;

(7) smoke, pack: after yam slice drop to the greatest extent liquid glucose, spread on drip pan, send into drying room, at 50-60 DEG C, be dried to water content is till 18%, smokes period and constantly stirs, until goods dry in the air cool after, can pack.

Beneficial effect: product taste of the present invention is fragrant and sweet, the local flavor with the peculiar delicate fragrance of Chinese yam.This product is rich in dietary fiber, is conducive to protection gastric mucosa, helps digest, and also has that enriching yin is supported lung, reduced blood pressure, effect of blood sugar, is a kind of health food of rare low in calories, low sugar, low fat.

Detailed description of the invention

Embodiment 1:

A processing method for low sugar preserved yam, mainly adopts following steps:

(1) raw material is selected: select size evenly, without disease and pest, not damaged, without mildew and rot, the directly suitable fresh Chinese yam of bar shaped, Poria cocos are raw material;

(2) clean: wash the silt on raw material crust, during cleaning, do not damage its crust;

(3) remove the peel, cut skin: scrape off crust with stainless steel knife, dig most spot eye, be mitered into the thin slice that 6cm is long, 0.7cm is thick, require thin slice size uniformity;

(4) look and sclerosis is protected: immerse immediately after feed stock chip in the harder well water of water quality and soak 12h;

(5) rinsing: after raw material is pulled out, rinses repeatedly with clear water, then puts into boiling water blanching 45s;

(6) sugaring: after raw material rinsing being drained, puts into the fructose liquid of 50%, and adds appropriate Radix Glycyrrhizae, osmanthus concrete, carries out disposable candy, is then moved in cylinder together with liquid glucose by well-done raw material and soaks 30h;

(7) smoke, pack: after raw material drop to the greatest extent liquid glucose, spread on drip pan, send into drying room, at 70 DEG C, be dried to water content is till 12%, smokes period and constantly stirs, until goods dry in the air cool after, can pack.

Embodiment 2:

A processing method for low sugar preserved yam, mainly adopts following steps:

(3) remove the peel, cut skin: scrape off crust with stainless steel knife, dig most spot eye, be mitered into the thin slice that 2.5cm is long, 0.6cm is thick, require thin slice size uniformity;

(4) look and sclerosis is protected: immerse immediately after yam slices in the harder well water of water quality and soak 4h;

(5) rinsing: after yam slice is pulled out, rinses repeatedly with clear water, then puts into boiling water blanching 5min;

(6) sugaring: after yam slice rinsing being drained, puts into the fructose liquid of 55%, and adds appropriate rock sugar and maltose, carries out disposable candy, is then moved in cylinder together with liquid glucose by well-done yam slice and soaks 18-22h;

(7) smoke, pack: after yam slice drop to the greatest extent liquid glucose, spread on drip pan, send into drying room, be dried to till water content is 8-12% at 75-80 DEG C, smoke period and constantly stir, until goods dry in the air cool after, admix a little blueberry jam, can pack.

The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.

Claims

1. a processing method for low sugar preserved yam, is characterized in that: adopt raw material to select → clean → remove the peel → cut the procedure of processing of skin → protect look and sclerosis → rinsing → sugaring → smoke → pack: