CN105076374A - Fresh keeping method of Chinese yam - Google Patents
Fresh keeping method of Chinese yam Download PDFInfo
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- CN105076374A CN105076374A CN201510439179.5A CN201510439179A CN105076374A CN 105076374 A CN105076374 A CN 105076374A CN 201510439179 A CN201510439179 A CN 201510439179A CN 105076374 A CN105076374 A CN 105076374A
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- chinese yam
- blower fan
- fresh
- preservation
- preservation method
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- 235000002722 Dioscorea batatas Nutrition 0.000 title claims abstract description 110
- 235000006536 Dioscorea esculenta Nutrition 0.000 title claims abstract description 110
- 240000001811 Dioscorea oppositifolia Species 0.000 title claims abstract description 110
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 title claims abstract description 110
- 238000000034 method Methods 0.000 title claims abstract description 26
- 229920002472 Starch Polymers 0.000 claims abstract description 22
- 235000019698 starch Nutrition 0.000 claims abstract description 22
- 239000008107 starch Substances 0.000 claims abstract description 22
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000004321 preservation Methods 0.000 claims description 29
- 239000007788 liquid Substances 0.000 claims description 11
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 9
- 235000017281 sodium acetate Nutrition 0.000 claims description 9
- 239000001632 sodium acetate Substances 0.000 claims description 9
- 238000007654 immersion Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000000428 dust Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- 238000002791 soaking Methods 0.000 abstract 2
- 239000004288 Sodium dehydroacetate Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 229940079839 sodium dehydroacetate Drugs 0.000 abstract 1
- 235000019259 sodium dehydroacetate Nutrition 0.000 abstract 1
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000019750 Crude protein Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- POJWUDADGALRAB-UHFFFAOYSA-N allantoin Chemical compound NC(=O)NC1NC(=O)NC1=O POJWUDADGALRAB-UHFFFAOYSA-N 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000019784 crude fat Nutrition 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 210000003097 mucus Anatomy 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- DLYUQMMRRRQYAE-UHFFFAOYSA-N tetraphosphorus decaoxide Chemical compound O1P(O2)(=O)OP3(=O)OP1(=O)OP2(=O)O3 DLYUQMMRRRQYAE-UHFFFAOYSA-N 0.000 description 2
- POJWUDADGALRAB-PVQJCKRUSA-N Allantoin Natural products NC(=O)N[C@@H]1NC(=O)NC1=O POJWUDADGALRAB-PVQJCKRUSA-N 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000004103 aerobic respiration Effects 0.000 description 1
- 229960000458 allantoin Drugs 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000000280 densification Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000004879 dioscorea Nutrition 0.000 description 1
- WQLVFSAGQJTQCK-UHFFFAOYSA-N diosgenin Natural products CC1C(C2(CCC3C4(C)CCC(O)CC4=CCC3C2C2)C)C2OC11CCC(C)CO1 WQLVFSAGQJTQCK-UHFFFAOYSA-N 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000003054 hormonal effect Effects 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000006286 nutrient intake Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- NWMIYTWHUDFRPL-UHFFFAOYSA-N sapogenin Natural products COC(=O)C1(CO)C(O)CCC2(C)C1CCC3(C)C2CC=C4C5C(C)(O)C(C)CCC5(CCC34C)C(=O)O NWMIYTWHUDFRPL-UHFFFAOYSA-N 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Abstract
The present invention discloses a fresh keeping method of Chinese yam, and includes pretreatment: washing the Chinese yam, cutting off tails to expose clean sectional surface, and using an air blower to dry moisture on the surface of the Chinese yam; root hair removal; removing root hair on the surface of the Chinese yam; disinfection treatment: soaking the Chinese yam in 75% ethanol for 10-20 seconds, removing the Chinese yam, and using an air blower to dry moisture on the surface of the Chinese yam; fresh keeping treatment: soaking the Chinese yam in fresh keeping solution (starch solution containing sodium dehydroacetate) for 50-70 seconds, removing the Chinese yam, and using an air blower to dry moisture on the surface of the Chinese yam; and packaging: bagging the Chinese yam for storage. The fresh keeping method can prolong the shelf life of the Chinese yam to 9 months, realize less loss of nutritional ingredients, and keep the taste of fresh Chinese yam.
Description
Technical field
The present invention relates to postharvest technology of fruits and vegetables field, be specifically related to the preservation method of a kind of Chinese yam.
Background technology
Chinese yam all has cultivation in national most area, it is a typical healthcare crop planting vegetables medicine dual-purpose, average containing crude protein 14.48%, crude fat 3.78%, starch 43.79%, full sugar 1.14%, ash content 5.51%, potassium 2.62%, phosphorus pentoxide 0.72%, iron 53.75mg/kg, zinc 19.22mg/kg, copper 10.85mg/kg, magnesium 0.14%, calcium 0.12%, manganese 5.38mg/kg in Chinese yam fresh goods, and various vitamin, particularly free arginine content is up to 1.15%.Simultaneously, containing many secondary metabolites in Chinese yam, as hormonal precursors such as allantoin, sapogenin, choline, dopamines, Chinese yam is easy to change into the various hormone that needed by human body is wanted in vivo, become the material base that Chinese yam has special medical health care, making Chinese yam have tonifying spleen stomach invigorating, tonify the lung to relieve cough, nourishing and strengthening vital, prolong life in appearance, anticancer, prevent and treat the effects such as diabetes, clinically planting disease for preventing and treating more than 200.
Chinese yam was gathered in the crops about annual November, tradition adopts cellar to store or dewater and makes dry Chinese yam, but the storage of current each Chinese yam producing region Chinese yam, there is serious rotten problem in preservation process, the Chinese yam of some Chinese yam producing regions results in storage rotting rate up to more than 90%; And mouthfeel is poor after adopting conventional dehydration processing method to make dry product, without the delicate flavour of Chinese yam; In addition, the mucus that Chinese yam is oozed out is the important component of nutritive yam composition and health care, and after dry product is made in dehydration, active ingredient has greater loss.
Summary of the invention
In view of this, the application provides the preservation method of a kind of Chinese yam, and adopt described preservation method can extend the freshness date to 9 month of Chinese yam, nutrient component damages is few, and can keep the mouthfeel of fresh Chinese yam.
For solving above technical problem, technical scheme provided by the invention is the preservation method of a kind of Chinese yam, said method comprising the steps of:
(1) pretreatment: after being cleaned by Chinese yam, cut afterbody, expose clean section, adopts blower fan to be dried up by the moisture on described Chinese yam surface;
(2) except coring: get step (1) described moisture dry up after Chinese yam, the coring on described Chinese yam surface is removed;
(3) disinfect: the ethanol immersion that the Chinese yam after step (2) removing coring is placed in 75% was taken out after 10-20 seconds, dries up the surface moisture of described Chinese yam with blower fan;
(4) Preservation Treatment: the Chinese yam after step (3) being disinfected is placed in fresh-keeping liquid immersion and takes out after 50-70 seconds, dries up the surface moisture of described Chinese yam with blower fan; Described fresh-keeping liquid is the starch solution containing dehydro sodium acetate;
(5) pack: the Chinese yam after step (4) Preservation Treatment is carried out bagging storage.
Preferably, the afterbody of Chinese yam described in step (1) is have climing one end in Chinese yam.
Preferably, the time that described in step (1), blower fan dries up is 4 hours.
Preferably, the method for operating except coring described in step (2) is: described Chinese yam is placed in movement fast above flame, repeats 2-3 times, clear up the dust on described Chinese yam.
By removing the mode of coring on flame, Chinese yam can be avoided to form section at coring place, or form cut, the simultaneously loss of the nutritious mucus of tool in Chinese yam, plays better protection and preservation.
Preferably, the time that in described step (3), blower fan dries up is 5-10 minutes.
Preferably, described in step (4), the collocation method of fresh-keeping liquid is: added by starch in the water of 95-100 DEG C, stir and make starch solution, and described starch solution is cooled to normal temperature, add the dehydro sodium acetate that percentage by weight is 1.5%, stir and get final product.
More preferred, the addition of described starch is: every 1Kg water adds starch 30g.
Preferably, the time that in described step (4), blower fan dries up is 4-6 hours.
Described in the application, starch, ethanol all come from commercially available, and described dehydro sodium acetate to be felt at ease biological products Co., Ltd purchased from Guangzhou.
In addition, it should be noted that, in whole operating process, Chinese yam will be handled with care, especially finally want careful operation during packaging, avoid due to Chinese yam break rear directly in the place of breaking rotten.
Compared with prior art, it is described in detail as follows the application:
Technical scheme provides the preservation method of a kind of Chinese yam, specifically comprises the following steps:
(1) pretreatment: after being cleaned by Chinese yam, cut afterbody, expose clean section, adopts blower fan to be dried up by the moisture on described Chinese yam surface;
(2) except coring: get step (1) described moisture dry up after Chinese yam, the coring on described Chinese yam surface is removed;
(3) disinfect: the ethanol immersion that the Chinese yam after step (2) removing coring is placed in 75% was taken out after 10-20 seconds, dries up the surface moisture of described Chinese yam with blower fan;
(4) Preservation Treatment: the Chinese yam after step (3) being disinfected is placed in fresh-keeping liquid immersion and takes out after 50-70 seconds, dries up the surface moisture of described Chinese yam with blower fan; Described fresh-keeping liquid is the starch solution containing dehydro sodium acetate;
(5) pack: the Chinese yam after step (4) Preservation Treatment is carried out bagging storage.
By except coring, disinfect, Preservation Treatment, simultaneously all adopt blower fan to dry up described Chinese yam after each step, dried up by the air-flow of normal temperature, the loss of moisture in Chinese yam can be avoided as far as possible; , Chinese yam is carried out disinfection meanwhile, the bacterium that Chinese yam exists, fungi are killed, self occur when preventing the later stage from storing to rot; In addition; described Chinese yam is carried out Preservation Treatment; described fresh-keeping liquid is the starch solution containing dehydro sodium acetate; form the diaphragm of one deck densification on Chinese yam surface after described starch solution drying; at utmost reduce the aerobic respiration of Chinese yam; reduce the loss of moisture, therefore can reduce the nutrient consumption of Chinese yam self, adopt dehydro sodium acetate can ensure freshness and the mouthfeel thereof of Chinese yam.Prove through test, adopt technical scheme to carry out the Preservation Treatment of Chinese yam, can extend its shelf-life to 9 month, nutrient component damages is few, and can keep the mouthfeel of fresh Chinese yam.
Detailed description of the invention
In order to make those skilled in the art understand technical scheme of the present invention better, below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment one
It is fresh-keeping that the present embodiment employing technical scheme carries out Chinese yam, comprises the following steps:
(1) pretreatment: after being cleaned by Chinese yam, has climing one to cut Chinese yam, exposes clean section, adopts blower fan to be dried up by the moisture on described Chinese yam surface, about 4 hours;
(2) except coring: get step (1) described moisture dry up after Chinese yam, be placed in movement fast above flame, repeat 2-3 times, clear up the dust on described Chinese yam and coring;
(3) disinfect: the ethanol immersion that the Chinese yam after step (2) removing coring is placed in 75% was taken out after 10-20 seconds, dries up the surface moisture of described Chinese yam with blower fan, about 5-10 minutes;
(4) Preservation Treatment: the Chinese yam after step (3) being disinfected is placed in fresh-keeping liquid immersion and takes out after 50-70 seconds, dries up the surface moisture of described Chinese yam, about 4-6 hours with blower fan; The collocation method of wherein said fresh-keeping liquid is: added by starch in the water of 95-100 DEG C, stir and make starch solution, and described starch solution is cooled to normal temperature, adds the dehydro sodium acetate that percentage by weight is 1.5%, stirs and get final product;
(5) pack: the Chinese yam after step (4) Preservation Treatment is put mesh bag, is placed on shelf or cases.
Above-mentioned processing mode carries out fresh-keeping Chinese yam at least can store 9 months.
Embodiment two
Chinese yam after fresh-keeping in Example one, after Preservation Treatment, stores after 1,2,3,4,5,6,7,8,9 month, and detect the content of each composition of Chinese yam, result is as table 1.
Table 1 embodiment two Chinese yam each stage Chinese yam component content
| Moisture/% | Crude protein content/% | Crude fat content/% | Content of starch/% | Sugar contents/% | |
| After Preservation Treatment | 75.00 | 14.48 | 3.78 | 43.79 | 1.14 |
| After 1 month | 75.00 | 14.48 | 3.78 | 43.74 | 1.13 |
| After 2 months | 75.00 | 14.46 | 3.76 | 43.70 | 1.11 |
| After 3 months | 74.55 | 14.40 | 3.70 | 43.70 | 1.10 |
| After 4 months | 74.35 | 14.35 | 3.70 | 43.67 | 1.09 |
| After 5 months | 74.30 | 14.23 | 3.65 | 43.60 | 1.09 |
| After 6 months | 74.12 | 14.20 | 3.60 | 43.60 | 1.08 |
| After 7 months | 74.00 | 14.18 | 3.52 | 43.54 | 1.05 |
| After 8 months | 73.69 | 14.12 | 3.49 | 43.52 | 1.02 |
| After 9 months | 73.51 | 14.08 | 3.40 | 43.50 | 1.00 |
As known from Table 1, adopt technical scheme to carry out Chinese yam fresh-keeping, can prolong storage period to 9 months or more, its each main component rate of change is all less.
Below be only the preferred embodiment of the present invention, it should be pointed out that above-mentioned preferred embodiment should not be considered as limitation of the present invention, protection scope of the present invention should be as the criterion with claim limited range.For those skilled in the art, without departing from the spirit and scope of the present invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (8)
1. a preservation method for Chinese yam, is characterized in that: said method comprising the steps of:
(1) pretreatment: after being cleaned by Chinese yam, cut afterbody, expose clean section, adopts blower fan to be dried up by the moisture on described Chinese yam surface;
(2) except coring: get step (1) described moisture dry up after Chinese yam, the coring on described Chinese yam surface is removed;
(3) disinfect: the ethanol immersion that the Chinese yam after step (2) removing coring is placed in 75% was taken out after 10-20 seconds, dries up the surface moisture of described Chinese yam with blower fan;
(4) Preservation Treatment: the Chinese yam after step (3) being disinfected is placed in fresh-keeping liquid immersion and takes out after 50-70 seconds, dries up the surface moisture of described Chinese yam with blower fan; Described fresh-keeping liquid is the starch solution containing dehydro sodium acetate;
(5) pack: the Chinese yam after step (4) Preservation Treatment is carried out bagging storage.
2. the preservation method of a kind of Chinese yam according to claim 1, is characterized in that: the afterbody of Chinese yam described in step (1) is have climing one end in Chinese yam.
3. the preservation method of a kind of Chinese yam according to claim 1, is characterized in that: the time that described in step (1), blower fan dries up is 4 hours.
4. the preservation method of a kind of Chinese yam according to claim 1, is characterized in that: the method for operating except coring described in step (2) is: described Chinese yam is placed in movement fast above flame, repeats 2-3 times, clear up the dust on described Chinese yam.
5. the preservation method of a kind of Chinese yam according to claim 1, is characterized in that: the time that in described step (3), blower fan dries up is 5-10 minutes.
6. the preservation method of a kind of Chinese yam according to claim 1, it is characterized in that: described in step (4), the collocation method of fresh-keeping liquid is: added by starch in the water of 95-100 DEG C, stir and make starch solution, described starch solution is cooled to normal temperature, add the dehydro sodium acetate that percentage by weight is 1.5%, stir and get final product.
7. the preservation method of a kind of Chinese yam according to claim 6, is characterized in that: the addition of described starch is: every 1Kg water adds starch 30g.
8. the preservation method of a kind of Chinese yam according to claim 1, is characterized in that: the time that in described step (4), blower fan dries up is 4-6 hours.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510439179.5A CN105076374B (en) | 2015-07-23 | 2015-07-23 | A kind of preservation method of Chinese yam |
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| CN201510439179.5A CN105076374B (en) | 2015-07-23 | 2015-07-23 | A kind of preservation method of Chinese yam |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105747075A (en) * | 2016-04-14 | 2016-07-13 | 合肥本盛生物科技有限公司 | Premna microphylla fruit jelly preservation method |
| CN108850136A (en) * | 2018-08-06 | 2018-11-23 | 徐州康汇百年食品有限公司 | It is a kind of Yu zero son preservation method |
| CN108850134A (en) * | 2018-08-06 | 2018-11-23 | 徐州康汇百年食品有限公司 | A kind of preservation method of iron rod yam |
| CN111685172A (en) * | 2020-06-24 | 2020-09-22 | 北京市农林科学院 | Preservation method of Tiegun yam |
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| CN102318666A (en) * | 2011-06-19 | 2012-01-18 | 徐州建华食品有限公司 | Method for making fresh yam |
| CN103931753A (en) * | 2014-05-05 | 2014-07-23 | 甘肃省农业科学院农产品贮藏加工研究所 | Preservative special for tuber storage as well as preparation method and application method of preservative |
| CN104365828A (en) * | 2014-10-14 | 2015-02-25 | 山东农业大学 | Method for preventing novel browning of fresh-cut Chinese yam |
| CN104642512A (en) * | 2013-11-19 | 2015-05-27 | 孟玉蓉 | Preservation technology of Chinese yam |
| CN104663874A (en) * | 2015-01-23 | 2015-06-03 | 广西大学 | Coating preservation method of fresh-cut Chinese yam |
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2015
- 2015-07-23 CN CN201510439179.5A patent/CN105076374B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102318666A (en) * | 2011-06-19 | 2012-01-18 | 徐州建华食品有限公司 | Method for making fresh yam |
| CN104642512A (en) * | 2013-11-19 | 2015-05-27 | 孟玉蓉 | Preservation technology of Chinese yam |
| CN103931753A (en) * | 2014-05-05 | 2014-07-23 | 甘肃省农业科学院农产品贮藏加工研究所 | Preservative special for tuber storage as well as preparation method and application method of preservative |
| CN104365828A (en) * | 2014-10-14 | 2015-02-25 | 山东农业大学 | Method for preventing novel browning of fresh-cut Chinese yam |
| CN104663874A (en) * | 2015-01-23 | 2015-06-03 | 广西大学 | Coating preservation method of fresh-cut Chinese yam |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105747075A (en) * | 2016-04-14 | 2016-07-13 | 合肥本盛生物科技有限公司 | Premna microphylla fruit jelly preservation method |
| CN108850136A (en) * | 2018-08-06 | 2018-11-23 | 徐州康汇百年食品有限公司 | It is a kind of Yu zero son preservation method |
| CN108850134A (en) * | 2018-08-06 | 2018-11-23 | 徐州康汇百年食品有限公司 | A kind of preservation method of iron rod yam |
| CN111685172A (en) * | 2020-06-24 | 2020-09-22 | 北京市农林科学院 | Preservation method of Tiegun yam |
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| Publication number | Publication date |
|---|---|
| CN105076374B (en) | 2019-02-22 |
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