CN105076374B - A kind of preservation method of Chinese yam - Google Patents
A kind of preservation method of Chinese yam Download PDFInfo
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- CN105076374B CN105076374B CN201510439179.5A CN201510439179A CN105076374B CN 105076374 B CN105076374 B CN 105076374B CN 201510439179 A CN201510439179 A CN 201510439179A CN 105076374 B CN105076374 B CN 105076374B
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- 235000003416 Dioscorea oppositifolia Nutrition 0.000 title claims abstract description 106
- 238000004321 preservation Methods 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims abstract description 27
- 229920002472 Starch Polymers 0.000 claims abstract description 22
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- 239000007788 liquid Substances 0.000 claims abstract description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 11
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 10
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- 238000003860 storage Methods 0.000 claims abstract description 8
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- 235000019441 ethanol Nutrition 0.000 claims abstract description 5
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- 235000019750 Crude protein Nutrition 0.000 description 2
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- 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
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- 238000003306 harvesting Methods 0.000 description 2
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- 210000003097 mucus Anatomy 0.000 description 2
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- 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
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- 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
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
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- 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
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- 238000001727 in vivo Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
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- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000012545 processing Methods 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
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Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The present invention discloses a kind of preservation method of Chinese yam, including pretreatment: after Chinese yam is cleaned, cutting tail portion, exposes clean section, is dried up the moisture on the Chinese yam surface using blower；Except root: the root on the Chinese yam surface is removed；Disinfection treatment: Chinese yam is placed in 75% ethyl alcohol after impregnating 10-20 seconds and is taken out, the surface moisture of the Chinese yam is dried up with blower；Preservation Treatment: Chinese yam is placed in fresh-keeping liquid after impregnating 50-70 seconds and is taken out, the surface moisture of the Chinese yam is dried up with blower；The fresh-keeping liquid is the starch solution containing dehydroactic acid sodium；Packaging: carrying out bagging storage for Chinese yam, can extend the freshness date of Chinese yam to 9 months using the preservation method, nutrient component damages are few, and are able to maintain the mouthfeel of fresh Chinese yam.
Description
Technical field
The present invention relates to postharvest technology of fruits and vegetables fields, and in particular to a kind of preservation method of Chinese yam.
Background technique
Chinese yam has cultivation in national most area, is a typical healthcare crop for planting vegetables medicine dual-purpose, in Chinese yam fresh goods
Averagely containing crude protein 14.48%, crude fat 3.78%, starch 43.79%, complete sugared 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 and various vitamins, especially free arginine content are up to 1.15%.Meanwhile in Chinese yam
Hold very much in vivo containing many secondary metabolites, such as the hormonal precursor of allantoin, sapogenin, choline, dopamine, Chinese yam
The various hormone that needed by human body is wanted easily are converted to, becomes the material base that Chinese yam has special medical health care, there is Chinese yam
Good efficacy to suffering from a deficiency of the kidney, tonifying the lung to relieve cough, nourishing and strengthening Yin and Yang, macrobiosis in appearance, anticancer, prevention and treatment diabetes and other effects, are clinically used for prevention and treatment more than 200
Kind disease.
Or so Chinese yam annual November harvest, dry Chinese yam is made in conventionally employed cellar storage or dehydration, but each Chinese yam at present
There are serious rotten problems in the storage of producing region Chinese yam, preservation process, and the Chinese yam of some Chinese yam producing region harvests is in storage
Rotting rate is up to 90% or more；And mouthfeel is poor after dry product is made using conventional dehydration processing method, without the delicate flavour of Chinese yam；
In addition, the mucus of Chinese yam exudation is the important component of nutritive yam ingredient and health care, after dry product is made in dehydration, effective component has
Greater loss.
Summary of the invention
In view of this, the application provides a kind of preservation method of Chinese yam, the guarantor of Chinese yam can be extended using the preservation method
The fresh phase, nutrient component damages were few to 9 months, and were able to maintain the mouthfeel of fresh Chinese yam.
In order to solve the above technical problems, technical solution provided by the invention is a kind of preservation method of Chinese yam, the method
The following steps are included:
(1) it pre-processes: after Chinese yam is cleaned, cutting tail portion, expose clean section, using blower by the Chinese yam surface
Moisture drying；
(2) remove root: the Chinese yam after taking step (1) the moisture drying removes the root on the Chinese yam surface；
(3) it disinfects: the Chinese yam after step (2) removing root being placed in 75% ethyl alcohol after impregnating 10-20 seconds and taken
Out, the surface moisture of the Chinese yam is dried up with blower；
(4) Preservation Treatment: the Chinese yam after step (3) disinfection treatment being placed in fresh-keeping liquid after impregnating 50-70 seconds and taken out,
The surface moisture of the Chinese yam is dried up with blower；The fresh-keeping liquid is the starch solution containing dehydroactic acid sodium；
(5) it packs: the Chinese yam after step (4) Preservation Treatment is subjected to bagging storage.
Preferably, the tail portion of Chinese yam described in step (1) is to have climing one end in Chinese yam.
Preferably, the time of the drying of blower described in step (1) is 4 hours.
Preferably, the operating method of root is removed described in step (2) are as follows: the Chinese yam is placed in above flame and quickly moves
It is dynamic, it repeats 2-3 times, clears up the dust on the Chinese yam.
By way of removing root on flame, section can be formed at root to avoid Chinese yam, or form cut, together
When Chinese yam in have the loss of nutritious mucus, play preferably protection and preservation.
Preferably, the time that blower dries up in the step (3) is 5-10 minutes.
Preferably, the configuration method of fresh-keeping liquid described in step (4) are as follows: starch is added in 95-100 DEG C of water, stirring
Starch solution uniformly is made, the starch solution is cooled to room temperature, the dehydroactic acid sodium that weight percent is 1.5% is added,
It stirs evenly to obtain the final product.
More preferably, the additional amount of the starch are as follows: starch 30g is added in every 1Kg water.
Preferably, the time that blower dries up in the step (4) is 4-6 hours.
Both from commercially available, the dehydroactic acid sodium is felt at ease biological products purchased from Guangzhou for herein described starch, ethyl alcohol
Co., Ltd.
Further, it should be noted that Chinese yam will handle with care during whole operation, wanted when especially finally packing
Carefulness operation avoids the place of breaking in direct after breaking due to Chinese yam from rotting.
Compared with prior art, detailed description are as follows by the application:
Technical scheme provides a kind of preservation method of Chinese yam, specifically includes the following steps:
(1) it pre-processes: after Chinese yam is cleaned, cutting tail portion, expose clean section, using blower by the Chinese yam surface
Moisture drying；
(2) remove root: the Chinese yam after taking step (1) the moisture drying removes the root on the Chinese yam surface；
(3) it disinfects: the Chinese yam after step (2) removing root being placed in 75% ethyl alcohol after impregnating 10-20 seconds and taken
Out, the surface moisture of the Chinese yam is dried up with blower；
(4) Preservation Treatment: the Chinese yam after step (3) disinfection treatment being placed in fresh-keeping liquid after impregnating 50-70 seconds and taken out,
The surface moisture of the Chinese yam is dried up with blower；The fresh-keeping liquid is the starch solution containing dehydroactic acid sodium；
(5) it packs: the Chinese yam after step (4) Preservation Treatment is subjected to bagging storage.
By removing root, disinfection treatment, Preservation Treatment, while it being all made of blower after each step and dries up the Chinese yam, leads to
The air-flow drying for crossing room temperature, can avoid the loss of moisture in Chinese yam as far as possible；Meanwhile Chinese yam carrying out disinfection, to existing on Chinese yam
Bacterium, fungi kill, when preventing the later period from storing itself occur rot；In addition, the Chinese yam is carried out Preservation Treatment, the guarantor
Fresh liquid is the starch solution containing dehydroactic acid sodium, forms one layer of fine and close protection on Chinese yam surface after the starch solution is dry
Film utmostly reduces the aerobic respiration of Chinese yam, reduces the loss of moisture, therefore can reduce the nutrient consumption of Chinese yam itself, adopt
It can guarantee the freshness and its mouthfeel of Chinese yam with dehydroactic acid sodium.Tests prove that carrying out Chinese yam using technical scheme
Preservation Treatment, its shelf-life can be extended to 9 months, nutrient component damages are few, and are able to maintain the mouthfeel of fresh Chinese yam.
Specific embodiment
It is right combined with specific embodiments below in order to make those skilled in the art more fully understand technical solution of the present invention
The present invention is described in further detail.
Embodiment one
The present embodiment is fresh-keeping using technical scheme progress Chinese yam, comprising the following steps:
(1) it pre-processes: after Chinese yam is cleaned, thering is climing one to cut Chinese yam, expose clean section, it will using blower
The moisture on the Chinese yam surface dries up, and about 4 hours；
(2) remove root: the Chinese yam after taking step (1) the moisture drying is placed in above flame and fast moves, repeats 2-3
It is secondary, clear up dust and root on the Chinese yam；
(3) it disinfects: the Chinese yam after step (2) removing root being placed in 75% ethyl alcohol after impregnating 10-20 seconds and taken
Out, the surface moisture of the Chinese yam is dried up with blower, about 5-10 minutes；
(4) Preservation Treatment: the Chinese yam after step (3) disinfection treatment being placed in fresh-keeping liquid after impregnating 50-70 seconds and taken out,
Dry up the surface moisture of the Chinese yam with blower, about 4-6 hours；The wherein configuration method of the fresh-keeping liquid are as follows: starch is added
It in 95-100 DEG C of water, stirs evenly and starch solution is made, the starch solution is cooled to room temperature, weight percent is added
For 1.5% dehydroactic acid sodium, stir evenly to obtain the final product；
(5) it packs: the Chinese yam after step (4) Preservation Treatment being put on into mesh bag, is placed on shelf or cases.
Above-mentioned processing mode, which carries out fresh-keeping Chinese yam, can at least store 9 months.
Embodiment two
In Example one it is fresh-keeping after Chinese yam, after Preservation Treatment, store 1,2,3,4,5,6,7,8,9 month
Afterwards, the content of each ingredient of Chinese yam is detected, as a result such as table 1.
The component content of each stage Chinese yam of 1 embodiment of table, two Chinese yam
| Moisture content/% | 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, fresh-keeping using technical scheme progress Chinese yam, it can prolong storage period to 9 months or more,
Each main component change rate is smaller.
The above is only the preferred embodiment of the present invention, it is noted that above-mentioned preferred embodiment is not construed as pair
Limitation of the invention, protection scope of the present invention should be defined by the scope defined by the claims..For the art
For those of ordinary skill, without departing from the spirit and scope of the present invention, several improvements and modifications can also be made, these change
It also should be regarded as protection scope of the present invention into retouching.
Claims (7)
1. a kind of preservation method of Chinese yam, it is characterised in that: the described method comprises the following steps:
(1) it pre-processes: after Chinese yam is cleaned, cutting tail portion, expose clean section, blown the moisture on Chinese yam surface using blower
It is dry；
(2) remove root: the Chinese yam after water intaking point drying removes the root on Chinese yam surface；
(3) it disinfects: the Chinese yam after removing root being placed in 75% ethyl alcohol after impregnating 10-20 seconds and taken out, blown with blower
The surface moisture of dry Chinese yam；
(4) Preservation Treatment: the Chinese yam after disinfection treatment being placed in fresh-keeping liquid after impregnating 50-70 seconds and taken out, and dries up mountain with blower
The surface moisture of medicine；Fresh-keeping liquid is the starch solution containing dehydroactic acid sodium；The preparation method of fresh-keeping liquid are as follows: starch is added
It in 95-100 DEG C of water, stirs evenly and starch solution is made, starch solution is cooled to room temperature, weight percent, which is added, is
1.5% dehydroactic acid sodium, stirs evenly to obtain the final product；
(5) it packs: the Chinese yam after Preservation Treatment is subjected to bagging storage.
2. a kind of preservation method of Chinese yam according to claim 1, it is characterised in that: the tail portion of Chinese yam is in step (1)
There is climing one end in Chinese yam.
3. a kind of preservation method of Chinese yam according to claim 1, it is characterised in that: in step (1) blower dry up when
Between be 4 hours.
4. a kind of preservation method of Chinese yam according to claim 1, it is characterised in that: remove the operation of root in step (2)
Method are as follows: Chinese yam is placed in above flame and fast moves, repeats 2-3 times, clears up the dust on Chinese yam.
5. a kind of preservation method of Chinese yam according to claim 1, it is characterised in that: in step (3) blower dry up when
Between be 5-10 minutes.
6. a kind of preservation method of Chinese yam according to claim 1, it is characterised in that: the additional amount of starch are as follows: every 1Kg water
Starch 30g is added.
7. a kind of preservation method of Chinese yam according to claim 1, it is characterised in that: in step (4) blower dry up when
Between be 4-6 hours.
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
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 |
| 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 |
-
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 |
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