CN105077072A - Instant original taste pachyrhizus erosus crisp chip processing method - Google Patents
Instant original taste pachyrhizus erosus crisp chip processing method Download PDFInfo
- Publication number
- CN105077072A CN105077072A CN201510420709.1A CN201510420709A CN105077072A CN 105077072 A CN105077072 A CN 105077072A CN 201510420709 A CN201510420709 A CN 201510420709A CN 105077072 A CN105077072 A CN 105077072A
- Authority
- CN
- China
- Prior art keywords
- yam bean
- crisp
- processing method
- pachyrhizus erosus
- instant original
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The present invention discloses an instant original taste pachyrhizus erosus crisp chip processing method. The processing method uses pachyrhizus erosus as a raw material and the pachyrhizus erosus is subjected to selecting, cleaning, skin and root hair removing, slicing, and soaking, and the sliced and soaked pachyrhizus erosus is subjected to low-temperature freezing first and then microwave cooking and air blow drying to a wet base water content of 5%-12%, and thereby the instant original taste pachyrhizus erosus crisp chip is obtained. The prepared products are high in nutrient retention rate, full in shapes, free of fire burns, uniform in pale yellow color, sweet and crisp in taste, and is easy to be chewed, digested, and carried, so that eaters can enjoy the crisp chips anytime and anywhere. The products are free of any additives and have advantages of being natural, healthy, safe, etc. The preparation method is simple in operation, is healthy and environmentally protective, is low in operating costs, high in energy efficiency, and contributes to the deep processing of pachyrhizus erosus, and increases the added value of pachyrhizus erosus.
Description
Technical field
The invention belongs to field of deep processing of farm products, be specifically related to a kind of processing method of crisp of instant original flavor yam bean.
Background technology
Yam bean another name yam bean, pachyrhizus, husky Pueraria lobota etc., belong to legume.Yam bean is nutritious, and being wherein rich in the nutritional labelings such as water, carbohydrate, vitamin and mineral matter, is the mineral element such as potassium, calcium and V
cgood source.Yam bean is generally ripe in 7 ~ August, and edible part be its stem tuber, and skin is faint yellow, the delicate succulence of pulp, and taste is sweet, has unique fragrance and flavour, can eat raw or conduct processes raw material.Yam bean is extensively planted in Southwestern China, South China, and be a kind of high-yield crop, per mu yield can reach 5000 ~ 6000kg/ mu.Yam bean stem tuber is not easily preserved and is transported, and very easily rots, and present stage is few to its processing, even if peasant's high yield, economy not necessarily increases income, and being carried out by yam bean drying is alleviate selling pressure, extends a kind of important measures of its supply phase.And there is no the crisp flake products sale of the instant real yam bean without adding in the market, also have no its related process report.
Summary of the invention
The object of the present invention is to provide a kind of processing method of crisp of instant original flavor yam bean, its product colour prepared in uniformly light yellow, taste and sweet mouthfeel is crisp, be easy to chew and digest, be easy to carry, eater can be enjoyed whenever and wherever possible; Product does not use any additive, has the advantages such as natural, healthy, safe; Preparation method is simple, health environment-friendly, production cost are low, and can improve the quality of products.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of processing method of crisp of instant original flavor yam bean, and its concrete procedure of processing is as follows:
(1) raw material selection: select anosis worm, not damaged, ripe yam bean to be raw material;
(2) clean: with earth and the impurity on running water cleaning removing yam bean surface;
(3) peeling and cutting: after removing epidermis and coring, be cut into discoid yam bean sheet with slicer, and immerse immediately in clear water;
(4) low-temperature quick-freezing: by the yam bean sheet freezing 1h ~ 4h in-80 DEG C ~-20 DEG C refrigerator-freezers cut;
(5) microwave ripening: the yam bean sheet after freezing is placed on microwave dish with high fiery rapid aging;
(6) forced air drying: yam bean sheet single flat slaking eased back is layered on dividing plate, inserts air dry oven, being dried to moisture wet basis is 5% ~ 12%;
(7) pack: after product cooling, adopt high-barrier food-grade aluminum foil compound bag to pack immediately, to ensure the brittleness of product.
Further, the thickness of the yam bean sheet described in step (3) is 2mm ~ 6mm.
Further, the microwave power of the microwave rapid aging described in step (5) is 500 ~ 1200W, and the time is 1 ~ 4min.
Further, the forced air drying temperature in step described in (6) is 60 DEG C ~ 90 DEG C.
The invention has the advantages that: before slaking, take low-temperature quick-freezing process, make the little ice crystal that quantity of formation in raw material is many, be evenly distributed, the Surface hardened layer of yam bean sheet in dry run can be reduced and degree of subsiding; Adopt microwave ripening efficient quick, effectively can suppress the generation of raw yam bean sheet enzymatic browning, and remove yam bean sheet dried " raw taste ", the nutritional labeling in the natural colored of yam bean and raw material can be retained preferably; In addition, operating room's homogeneous temperature of forced air drying, be easy to temperature control, heat utilization efficiency high, simple to operate, easy to maintenance, dry that cost is low, clean environment firendly, contribute to the market competitiveness improving yam bean dried product.
Product nutritional labeling retention rate prepared by the inventive method is high, form is full, without burn, color in uniformly light yellow, taste and sweet mouthfeel is crisp, be easy to chew and digest, be easy to carry, eater can be enjoyed whenever and wherever possible; Product does not use any additive, has the advantages such as natural, healthy, safe; Preparation method is simple to operate, health environment-friendly, running cost are low, capacity usage ratio is high, helps lend some impetus to the deep processing of yam bean, improves the added value of yam bean.
Specific embodiment
For allowing above-mentioned feature and advantage of the present invention become apparent, special embodiment below, is described in detail below, but the present invention is not limited to this.
Embodiment 1:
Anosis worm, not damaged, ripe yam bean is selected to be raw material, after cleaning with running water the earth and impurity removing yam bean surface, remove epidermis and coring, be then cut into the discoid yam bean sheet of 2mm thickness with slicer, and immerse in clear water immediately, then in-40 DEG C of refrigerator-freezers freezing 1h.The yam bean sheet freezed is placed on microwave dish, after 800W power rapid aging 4min, its single flat is layered on dividing plate, insert 65 DEG C of air dry ovens, being dried to moisture wet basis is 5% ~ 12%, after product cooling, adopt high-barrier food-grade aluminum foil compound bag to pack immediately, to ensure the brittleness of product.
Embodiment 2:
Anosis worm, not damaged, ripe yam bean is selected to be raw material, after cleaning with running water the earth and impurity removing yam bean surface, remove epidermis and coring, be then cut into the discoid yam bean sheet of 4mm thickness with slicer, and immerse in clear water immediately, then in-60 DEG C of refrigerator-freezers freezing 2h.The yam bean sheet freezed is placed on microwave dish, with 1000W power rapid aging 3min, its single flat is layered on dividing plate, insert 75 DEG C of air dry ovens, being dried to moisture wet basis is 5% ~ 12%, after product cooling, adopt high-barrier food-grade aluminum foil compound bag to pack immediately, to ensure the brittleness of product.
Embodiment 3:
Anosis worm, not damaged, ripe yam bean is selected to be raw material, after cleaning with running water the earth and impurity removing yam bean surface, remove epidermis and coring, be then cut into the discoid yam bean sheet of 6mm thickness with slicer, and immerse in clear water immediately, then in-80 DEG C of refrigerator-freezers freezing 3h.The yam bean sheet freezed is placed on microwave dish, with 1000W power rapid aging 4min, its single flat is layered on dividing plate, insert 90 DEG C of air dry ovens, being dried to moisture wet basis is 5% ~ 12%, after product cooling, adopt high-barrier food-grade aluminum foil compound bag to pack immediately, to ensure the brittleness of product.
Subjective appreciation method is adopted to crisp of the original flavor yam bean obtained by embodiment 1-3, from mouthfeel, form, smell, color and luster four aspects, and press smell mouthfeel (40%), form (20%), smell (20%), color and luster (20%), mark to often criticizing crisp of yam bean, each experiment total score 100 points.Test, by 10 18 ~ 50 years old experimenters, evaluation marking is carried out to it, get the final score of average mark as each experiment of 10 people, every mark is added the sensory evaluation scores (see table 1) being product.
Table 1 sensory evaluation standard scale
Each embodiment experimental result is as follows:
Table 2 experimental result table
The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (4)
1. a processing method for crisp of instant original flavor yam bean, is characterized in that comprising the following steps:
(1) raw material selection: select anosis worm, not damaged, ripe yam bean to be raw material;
(2) clean: with earth and the impurity on running water cleaning removing yam bean surface;
(3) peeling and cutting: after removing epidermis and coring, be cut into discoid yam bean sheet with slicer, and immerse immediately in clear water;
(4) super low temperature quick frozen: by the yam bean sheet freezing 1 ~ 4h in the refrigerator-freezer of-80 DEG C ~-20 DEG C cut;
(5) microwave ripening: the yam bean sheet after freezing is placed on microwave dish with high fiery rapid aging;
(6) forced air drying: yam bean sheet single flat slaking eased back is layered on dividing plate, inserts air dry oven, being dried to moisture wet basis is 5% ~ 12%;
(7) pack: after product cooling, adopt high-barrier food-grade aluminum foil compound bag to pack immediately.
2. the processing method of a kind of crisp of instant original flavor yam bean according to claim 1, is characterized in that: described in step (3), the thickness of yam bean sheet is 2mm ~ 6mm.
3. the processing method of a kind of crisp of instant original flavor yam bean according to claim 1, is characterized in that: the microwave power of the high fiery rapid aging of microwave described in step (5) is 500 ~ 1200W, and the time is 1 ~ 4min.
4. the processing method of a kind of crisp of instant original flavor yam bean according to claim 1, is characterized in that: forced air drying temperature described in step (6) is 60 DEG C ~ 90 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510420709.1A CN105077072A (en) | 2015-07-17 | 2015-07-17 | Instant original taste pachyrhizus erosus crisp chip processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510420709.1A CN105077072A (en) | 2015-07-17 | 2015-07-17 | Instant original taste pachyrhizus erosus crisp chip processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105077072A true CN105077072A (en) | 2015-11-25 |
Family
ID=54559126
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510420709.1A Pending CN105077072A (en) | 2015-07-17 | 2015-07-17 | Instant original taste pachyrhizus erosus crisp chip processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105077072A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999609A (en) * | 2010-10-28 | 2011-04-06 | 江南大学 | Method for making potato-fruit recombinant mixed crispy chips |
| CN102894309A (en) * | 2012-08-31 | 2013-01-30 | 江苏省农业科学院 | Production process for puffing lotus rhizome chips, and product thereof |
| CN103876075A (en) * | 2012-12-20 | 2014-06-25 | 梁春梅 | Pachyrhizus erosus chips and production method thereof |
| CN104323380A (en) * | 2014-10-21 | 2015-02-04 | 重庆市双桥区危思科技有限公司 | Production method of pachyrhizus drinks |
| CN104621509A (en) * | 2015-02-16 | 2015-05-20 | 江苏楷益智能科技有限公司 | Processing method of puffed pachyrhizus food |
-
2015
- 2015-07-17 CN CN201510420709.1A patent/CN105077072A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999609A (en) * | 2010-10-28 | 2011-04-06 | 江南大学 | Method for making potato-fruit recombinant mixed crispy chips |
| CN102894309A (en) * | 2012-08-31 | 2013-01-30 | 江苏省农业科学院 | Production process for puffing lotus rhizome chips, and product thereof |
| CN103876075A (en) * | 2012-12-20 | 2014-06-25 | 梁春梅 | Pachyrhizus erosus chips and production method thereof |
| CN104323380A (en) * | 2014-10-21 | 2015-02-04 | 重庆市双桥区危思科技有限公司 | Production method of pachyrhizus drinks |
| CN104621509A (en) * | 2015-02-16 | 2015-05-20 | 江苏楷益智能科技有限公司 | Processing method of puffed pachyrhizus food |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104522551B (en) | A preparation method for high-fiber recombinant asparagus chips | |
| CN102240013B (en) | Method for processing organic dried bamboo shoots | |
| CN101785496A (en) | Method for processing autumn white pear freeze-dried food | |
| CN102630743A (en) | Technology for producing dried bamboo shoots with high rehydration capability | |
| CN104026518A (en) | Chinese yam chip baked at low temperature | |
| CN102550989A (en) | Method for preparing crispy sliced apple pears | |
| CN104522552A (en) | Method for preparation of instant crispy Abelmoschus esculentus by three-stage pulse spouting negative pressure low-frequency microwave drying | |
| CN1557201A (en) | Crisp dehydrated beef and its production method | |
| KR101682121B1 (en) | Manufacturing method for Kochujang-gulbi using cold air dried yellow corvina | |
| CN106858443A (en) | A kind of fried winter bamboo shoots' splices and preparation method thereof | |
| KR20100127151A (en) | A manufacturing way of the rice cake dumpling which main jngredient is rice flovr | |
| CN106473033A (en) | The technique that a kind of utilization changing temperature-pressure-difference and puffing technology produces Jiashi's melon crispy slice | |
| JP2015228836A (en) | Vacuum-frozen dry food, and production method therefor | |
| CN105532917B (en) | Instant succulent frozen dried bean curd and preparation method thereof | |
| CN105124486A (en) | Processing method of instant original-taste yam chips | |
| CN106509716A (en) | Persimmon crisp slices and preparation method thereof | |
| CN105614763A (en) | Method for making fried lotus root chips | |
| CN112956658B (en) | Processing method for improving quality of cooked frozen river crabs through two-stage heating | |
| CN109430760A (en) | A kind of peppermint dried sweet potato processing technology | |
| CN105077072A (en) | Instant original taste pachyrhizus erosus crisp chip processing method | |
| KR102378224B1 (en) | Manufacturing method for frozen rice including yeast water having function of delaying senescence | |
| CN106605842A (en) | Manufacturing method of Luchuan steamed pork covered with pig crackling | |
| CN107372996A (en) | A kind of pleurotus cornucopiae leisure food processing method | |
| CN113598328A (en) | Freeze-dried chicken product and preparation method thereof | |
| CN104509812A (en) | Method for preparing potato rice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151125 |
|
| RJ01 | Rejection of invention patent application after publication |