CN105076641A - Making technology for dried yams - Google Patents

Abstract

The invention discloses a making technology for dried yams, and belongs to the field of food processing. The making technology is characterized by adopting the making technology procedures of yam washing, peeling, cutting segmenting, color protecting and hardening, washing, boiling with sugar, steeping, sugar filtering, baking, shaping and packaging. The making technology has the advantages that the dried yams are light yellow in color, ductile, chewable, thick in natural flavor, sweet, slightly fragrant, storable and easy to process, and has the special fragrant and sticky flavor of yams; the dried yams are rich in dietary fiber and beneficial for protecting the gastric mucosa and helping digestion, have the effects of nourishing yin and the lungs and lowering the blood pressure and blood glucose and are rare low-calorie low-fat health-care food.

Description

A kind of manufacture craft of Chinese Yam preserved fruit

Technical field

The present invention relates to a kind of processing method of food, especially relate to a kind of manufacture craft of Chinese Yam preserved fruit.

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 belongs to seasonal food, not easily preserves, and for being processed into the comprehensive utilization that Chinese Yam preserved fruit can realize Chinese yam raw material, instant, and being convenient to store, improving its economic worth.

Summary of the invention

The object of the invention is to solve the short problem of Chinese yam growth cycle, a kind of manufacture craft of Chinese Yam preserved fruit is provided.

The present invention solves the technical scheme that its technical problem takes:

A manufacture craft for Chinese Yam preserved fruit, is characterized in that: adopt the fabrication processing washing Chinese yam → peeling → cutting → protect look, sclerosis → flushing → candy → dipping → control sugar → baking → shaping → packaging, concrete operation step is:

(1) wash Chinese yam, peeling: choose without insect pest, go mouldy, the Chinese yam of mechanical damage, clean with clear water, then remove yam skin with skinning machine;

(2) cutting, look, sclerosis is protected: by slitting for Chinese yam block shape, and suitably repair, then drop into prepared by the citric acid of 0.1%, the malic acid of 0.25%, sodium hydrogensulfite, the calcium chloride of 0.2%, the honey of 3% of 0.08% protect in look and hardening bath and soak 6-8h;

(3) rinse: by through protecting look and the good yam strip of cure process is pulled out, rinsing for several times with clear water, not staying raffinate, so as not to candy time there is brown stain;

(4) candy, dipping: adopt and be cooked into method three times, prepare the fructose liquid of 45%, adjusting liquid glucose pH value with citric acid is 2.7, after being boiled by liquid glucose, pours yam strip into and boils 15-20min, add the honey of 6%, the maltose of 2%, a little mulberry juice, Radix Glycyrrhizae, shaddock ped again, candy rear immersion 15-18h, according to this method more candy second time, for the third time, sugar concentration is followed successively by 58%, 65%, third time adds appropriate honeysuckle time candy, and the candy time is 10-12min;

(5) toast: pulled out by the Chinese yam block of dipping, drain liquid glucose, individual layer is divided on food steamer, food steamer is sent into drying room baking, baking 7-9h, when Chinese yam block water content is down to 10-15%;

(6) shaping, packaging: by Chinese yam block removing chip and deformed fritter, load storage in food bag by constant weight, sell.

Beneficial effect: product color of the present invention is pale yellow, flexible, resistance toly chews, and natural flavor is dense, sweet delicate fragrance, for shelf-stable, and processing is simple, has the glutinous local flavor of the distinctive perfume (or spice) 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 fat.

Detailed description of the invention

Embodiment 1 :

A manufacture craft for Chinese Yam preserved fruit, concrete operation step is:

(1) wash Chinese yam, peeling: choose without insect pest, go mouldy, the Chinese yam of mechanical damage, clean with clear water, then remove yam skin with skinning machine;

(2) cutting, look, sclerosis is protected: by slitting for Chinese yam block shape, and suitably repair, then drop into prepared by the citric acid of 0.23%, the malic acid of 0.16%, sodium hydrogensulfite, the calcium chloride of 0.15%, the honey of 6% of 0.02% protect in look and hardening bath and soak 10h;

(3) rinse: by through protecting look and the good yam strip of cure process is pulled out, rinsing for several times with clear water, not staying raffinate, so as not to candy time there is brown stain;

(4) candy, dipping: adopt and be cooked into method three times, prepare the red sugar of 30%, adjusting liquid glucose pH value with malic acid is 2, after being boiled by liquid glucose, pours yam strip into and boils 30min, add the honey of 2%, the xylitol of 3%, a little jujube juice, Pogostemon cablin, orange peel again, candy rear immersion 26h, according to this method more candy second time, for the third time, sugar concentration is followed successively by 45%, 52%, third time adds appropriate sophora flower time candy, and the candy time is 45min;

(5) toast: pulled out by the Chinese yam block of dipping, drain liquid glucose, individual layer is divided on food steamer, teds under sunlight, airing 2-3d, when Chinese yam block water content is down to 18-22%;

(6) shaping, packaging: by Chinese yam block removing chip and deformed fritter, load storage in food bag by constant weight, sell.

Embodiment 2 :

A manufacture craft for Chinese Yam preserved fruit, concrete operation step is:

(1) wash Chinese yam, peeling: choose without insect pest, go mouldy, the Chinese yam of mechanical damage, clean with clear water, then remove yam skin with skinning machine;

(2) cutting, protect look, sclerosis: Chinese yam block is cut into sheet, and suitably repairs, then drop into by the citric acid of 0.35%, 0.12% protecting in look and hardening bath of preparing of sodium hydrogensulfite, the calcium chloride of 0.06%, the honey of 4% soak 6-8h;

(3) rinse: by through protecting look and the good yam strip of cure process is pulled out, rinsing for several times with clear water, not staying raffinate, so as not to candy time there is brown stain;

(4) candy, dipping: adopt and be cooked into method three times, preparing the xylitol liquid glucose of 50%, is 3.5 with malic acid adjustment liquid glucose pH value, after being boiled by liquid glucose, pour yam strip into and boil 30min, add again the honey of 2%, 1% fructose, 0.6% steviol glycoside, a little Sucus Canarii, Radix Glycyrrhizae, purple perilla, candy rear immersion 28h, method candy second time, for the third time more according to this, sugar concentration is followed successively by 60%, 70%, and add appropriate rose pollen when third time is candy, the candy time is 25min;

(5) toast: pulled out by the Chinese yam block of dipping, drain liquid glucose, individual layer is divided on food steamer, food steamer is sent into drying room baking, baking 4-5h, when Chinese yam block water content is down to 8-12%;

(6) shaping, packaging: by Chinese yam block removing chip and deformed fritter, load storage in food bag by constant weight, sell.

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)

1. a manufacture craft for Chinese Yam preserved fruit, is characterized in that: adopt the fabrication processing washing Chinese yam → peeling → cutting → protect look, sclerosis → flushing → candy → dipping → control sugar → baking → shaping → packaging, concrete operation step is:

(1) wash Chinese yam, peeling: choose without insect pest, go mouldy, the Chinese yam of mechanical damage, clean with clear water, then remove yam skin with skinning machine;

(2) cutting, look, sclerosis is protected: by slitting for Chinese yam block shape, and suitably repair, then drop into prepared by the citric acid of 0.1%, the malic acid of 0.25%, sodium hydrogensulfite, the calcium chloride of 0.2%, the honey of 3% of 0.08% protect in look and hardening bath and soak 6-8h;

(3) rinse: by through protecting look and the good yam strip of cure process is pulled out, rinsing for several times with clear water, not staying raffinate, so as not to candy time there is brown stain;

(4) candy, dipping: adopt and be cooked into method three times, prepare the fructose liquid of 45%, adjusting liquid glucose pH value with citric acid is 2.7, after being boiled by liquid glucose, pours yam strip into and boils 15-20min, add the honey of 6%, the maltose of 2%, a little mulberry juice, Radix Glycyrrhizae, shaddock ped again, candy rear immersion 15-18h, according to this method more candy second time, for the third time, sugar concentration is followed successively by 58%, 65%, third time adds appropriate honeysuckle time candy, and the candy time is 10-12min;

(5) toast: pulled out by the Chinese yam block of dipping, drain liquid glucose, individual layer is divided on food steamer, food steamer is sent into drying room baking, baking 7-9h, when Chinese yam block water content is down to 10-15%;

(6) shaping, packaging: by Chinese yam block removing chip and deformed fritter, load storage in food bag by constant weight, sell.