CN105211264A - The dehydrating processing method of Huai Shan - Google Patents
The dehydrating processing method of Huai Shan Download PDFInfo
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- CN105211264A CN105211264A CN201510669468.4A CN201510669468A CN105211264A CN 105211264 A CN105211264 A CN 105211264A CN 201510669468 A CN201510669468 A CN 201510669468A CN 105211264 A CN105211264 A CN 105211264A
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Abstract
The present invention relates to the dehydrating processing method of a kind of Huai Shan, concrete procedure of processing is: 1) select without worm, anosis, without rot fresh Huai Shan as raw material; 2) surface, mountain, Huaihe River is again cleaned with 0.5% sodium-chloride water solution after cleaning peeling; 3) Huai Shan after cleaning laterally is cut into the thick thin slice of 3 ~ 5mm; 4) Chinese yam slices cut is shifted rapidly blanching 3 ~ 8min in the hot water putting 80 ~ 85 DEG C; 5) Chinese yam slices after blanching is transferred to rapidly in colour protecting liquid and soaks 20 ~ 60min; 6) Huai Shan after color retention is carried out heated-air drying to after to a certain degree, take out spreading for cooling, carry out freeze drying subsequently to water content≤8%; 7) packaging, sterilization.The present invention not only effectively can prevent the brown stain of Huai Shan in processing and storage, but also has minimizing process-cycle and protein-loss advantage.
Description
Technical field
The present invention relates to a kind of preparation method of dry-made vegetable class, specifically the dehydrating processing method of a kind of Huai Shan, belongs to food processing technology field.
Background technology
Huai Shan also claims Chinese yam, is the perennial voluble herb plant of Dioscoreaceae, is traditional Chinese medicine, vegetables dual-purpose root vegetables.Huai Shan is high-nutrition food, containing nutritional labelings such as starch, polysaccharide, protein, several amino acids, crude fibre, crude fat, polyphenol oxidase, multivitamin, saponin(e, allantoins.Polysaccharide contained in mountain, Huaihe River is the important merit active component of Huai Shanzhong, can regulate and strengthen the function of immune system of the mankind, thus reach the effect strengthening body immunity, mountain, Huaihe River polysaccharide can also increase blood middle leukocytes quantity simultaneously, strengthen leukocytic gulp down saliva effect, have certain antitumor efficacy.The amino acid classes of Huai Shan is complete, containing 18 seed amino acids, comprising 8 seed amino acids of needed by human.Allantoin is uric acid derivative, is one of main bioactivator of Huai Shan, there is cutin-softening albumen, promote hyperplasia, anti-oxidant, anti-inflammatory, the effect such as raising neurocognitive abilities, be therefore widely used in the fields such as food, medicine, cosmetics.Mountain, Huaihe River saponin(e have immunity moderation, hypoglycemic, reducing blood lipid, anti-oxidant, antitumor, as physiological functions such as prebioticses.The compositions such as the amylase be rich in mountain, Huaihe River, crude fibre, can promote the enterogastric peristalsis of body, strengthen digestion power and the absorbability of human body.Huai Shan, except having immunoregulation effect, hypoglycemic activity, antioxidant and anti-aging effect, regulate taste and promoting the nutrition health-care functions such as functions of intestines and stomach, also has other action effects such as reducing blood lipid, angiocardiopathy preventing, anti-inflammation, cough-relieving.
The food materials that mountain, Huaihe River water content is very high, epidermis is very thin, at shelf time, mechanical damage and putrid and deteriorated very easily occurs, and mountain, Huaihe River Bian receives the phase, the phase of hiding is all very short, and the loss caused because of putrid and deteriorated is every year very serious.Fresh Huai Shan is made the problem such as storage time and long distance transportation that the product such as dry plate or dry powder can solve Huai Shan.But traditional mountain, Huaihe River is drying in peeling, dry run, easily produces brown stain, makes the variable color of mountain, Huaihe River, have a strong impact on quality and the local flavor of product; In addition, because drying time is long, cause the loss of the protein of Huai Shan, greatly reduce its medical value.Therefore, thus develop one and can prevent the brown stain of mountain, Huaihe River, can reduce process time again, the processing method reducing protein-loss has great importance to the storage of Huai Shan and deep processing.
Summary of the invention
The object of this invention is to provide one prevents Huai Shan from brown stain occurring, and reduces protein-loss, the dehydrating processing method that the process-cycle is short.
To achieve these goals, the dehydrating processing method of Huai Shan of the present invention, comprises following processing step:
1) raw material is selected: select without worm, anosis, without rotten fresh Huai Shan as raw material;
2) cleaning peeling: first adopt giant or special cleaning machine to be cleaned up by the earth foreign material on surface, mountain, Huaihe River, then use artificial or skinning machine by mountain, Huaihe River epidermis, machine away end to end, be finally that 0.5% sodium-chloride water solution cleans mountain, Huaihe River again with percentage by weight surperficial;
3) cut into slices: the Huai Shan after cleaning laterally is cut into the thick thin slice of 3 ~ 5mm;
4) blanching: the Chinese yam slices cut is shifted rapidly blanching 3 ~ 8min in the hot water putting 80 ~ 85 DEG C;
5) color retention: be transferred to rapidly in colour protecting liquid by the Chinese yam slices after blanching, soaks 20 ~ 60min.Described colour protecting liquid, according to the component of percentage by weight is: trehalose 2% ~ 6%, sodium chloride 0.4% ~ 1.2%, taurine 0.2% ~ 0.6%, citric acid 0.2% ~ 0.6%, and all the other are distilled water;
6) dry: first to Huai Shan after anti-oxidant treatment being carried out heated-air drying to after to a certain degree, to take out spreading for cooling, finally carrying out freeze drying;
7) packaging, sterilization: dry for Huai Shan packing machine of putting into is carried out vacuum packaging, adopts
60the method of Co irradiation sterilization carries out sterilization treatment to the Huai Shan after packaging is dry, and dosage is 2 ~ 6kGy, is placed in shady and cool dry place storage.
Preferably, the dehydrating processing method of described Huai Shan, step 6) described air drying methods is: by mountain, the Huaihe River uniform spreading after color retention on heated-air drying circulation fruits and vegetables ' dehydration machine, hot blast temperature is regulated to be 50 ~ 60 DEG C, wind speed is 1m/s, when to be dried to water content be the water yield be 40% ~ 50% time.
Preferably, the dehydrating processing method of described Huai Shan, step 6) described freeze-drying method is: the Huai Shan after heated-air drying is put into freeze drier, when temperature reaches-42 DEG C, opening vavuum pump is 100Pa to absolute pressure, and arranging heating plate maximum temperature is 60 DEG C, minimum 50 DEG C.By the freeze drying of mountain, Huaihe River to water content≤8%.
In step 2) clean in the process of peeling, be 0.5% surface, sodium-chloride water solution cleaning mountain, Huaihe River with percentage by weight, the generation enzymatic browning of surface, mountain, Huaihe River in the short time, can be prevented; Step 4) at the temperature of 80 ~ 85 DEG C, blanching is carried out to the Huai Shan cut, object is the polyphenol oxidase activity in mountain, passivation Huaihe River, prevent the series of chemical that polyphenol oxidase causes at short notice, prevent Huai Shan from follow-up process, brown stain occurring.Meanwhile, in order to reduce the loss of Huai Shan at blanching process Middle nutrition material, the time of blanching can not be long, controls to be advisable in 3 ~ 8min; In step 6) in dry run, hot blast temperature is regulated to be 50 ~ 60 DEG C, reason is in the scope of temperature lower than 40 DEG C, the rising of the activity with temperature of polyphenol oxidase and strengthening, when temperature is higher than 40 DEG C, the activity of polyphenol oxidase reduces along with the rising of temperature, and the loss of nutriment in mountain, Huaihe River aggravates along with the rising of temperature, thus hot blast temperature is adjusted to 50 ~ 60 DEG C.In like manner, when freeze drying, arranging heating plate maximum temperature is 60 DEG C, and minimum temperature is 50 DEG C; Step 7) vacuum packaging can greatly reduce Huai Shan and contact possibility with oxygen, and then reach the object suppressing polyphenol oxidase activity.
Colour protecting liquid, in follow-up drying, storage, plays vital effect to preventing the brown stain of Huai Shan.In colour protecting liquid, the trehalose of 2% ~ 6% and the sodium chloride of 0.4% ~ 1.2% effectively can protect the natural structure of the protein molecule in mountain, Huaihe River, the protein in mountain, Huaihe River is prevented to run off or sex change when heated-air drying or freeze drying, in addition, sodium chloride can also suppress the activity of polyphenol oxidase and peroxidase in mountain, Huaihe River, reaches the object preventing the brown stain of mountain, Huaihe River; The material oxidizable in mountain, Huaihe River of amino in colour protecting liquid in taurine is combined, thus stops the generation of oxidation, finally reaches the object preventing brown stain.And the trehalose in colour protecting liquid can promote that the material oxidizable in mountain, Huaihe River of the amino in taurine molecule is combined, thus improve Taurine Against oxidation susceptibility, wherein, when the taurine of interpolation is 0.2% ~ 0.6%, its antioxygenic property is best; 0.2% ~ 0.6% citric acid as synergist, improves the intensity of taurine and sodium chloride BPH resistant rice variety in colour protecting liquid.
Relative to traditional air drying methods, the drying means adopting heated-air drying to combine with freeze drying is processed Huai Shan, can improve the rehydration performance of Huai Shan, reduces the loss of protein; Relative to freeze drying, the drying means that heated-air drying combines with freeze drying can shorten drying time, reduces energy consumption.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, can implement according to this with reference to description word to make those skilled in the art.
Embodiment 1
The concrete procedure of processing of the technical program is as follows:
1) raw material is selected: select without worm, anosis, without rotten fresh Huai Shan as raw material;
2) cleaning peeling: first adopt giant or special cleaning machine to be cleaned up by the earth foreign material on surface, mountain, Huaihe River, then use artificial or skinning machine by mountain, Huaihe River epidermis, machine away end to end, be finally that 0.5% sodium-chloride water solution cleans mountain, Huaihe River again with percentage by weight surperficial;
3) cut into slices: the Huai Shan after cleaning laterally is cut into the thick thin slice of 3 ~ 5mm;
4) blanching: the Chinese yam slices cut is shifted rapidly blanching 5min in the hot water putting 80 ~ 85 DEG C;
5) color retention: be transferred to rapidly in colour protecting liquid by the Chinese yam slices after blanching, soaks 35min.Described colour protecting liquid according to the component of percentage by weight is: trehalose 2%, sodium chloride 0.4%, taurine 0.2%, citric acid 0.2%, and all the other are distilled water.
6) dry: first to carry out heated-air drying to by Huai Shan after anti-oxidant treatment, air drying methods is: by mountain, the Huaihe River uniform spreading after color retention on heated-air drying circulation fruits and vegetables ' dehydration machine, hot blast temperature is regulated to be 50 ~ 60 DEG C, wind speed is 1m/s, when to be dried to water content be the water yield be 40% ~ 50% time, take out spreading for cooling, finally carry out freeze drying, Huai Shan after heated-air drying is put into freeze drier, when temperature reaches-42 DEG C, opening vavuum pump is 100Pa to absolute pressure, and arranging heating plate maximum temperature is 60 DEG C, minimum 50 DEG C.By the freeze drying of mountain, Huaihe River to water content≤8%;
7) packaging, sterilization: dry for Huai Shan packing machine of putting into is carried out vacuum packaging, adopts
60the method of Co irradiation sterilization carries out sterilization treatment to the Huai Shan after packaging is dry, and dosage is 2 ~ 6kGy, is placed in shady and cool dry place storage.
Adopt the method described in the present embodiment to process Huai Shan, calculate the energy consumption size of dry every kilogram of Huai Shan, record drying time, detect protein lost, the rehydration ratio of Huai Shan, and preserve the browning rate after 6 months at normal temperatures, result is as shown in table 1.
Wherein, the computing formula of protein lost, weight-loss ratio, browning rate is:
The protein content of protein lost=(protein content after the protein content-Huai Shan processing of fresh Huai Shan) fresh Huai Shan of ÷
Browning rate=brown stain quality ÷ gross mass
Weight before weight ÷ rehydration after rehydration ratio=rehydration
Embodiment 2
The concrete procedure of processing of the technical program is as follows:
1) raw material is selected: select without worm, anosis, without rotten fresh Huai Shan as raw material;
2) cleaning peeling: first adopt giant or special cleaning machine to be cleaned up by the earth foreign material on surface, mountain, Huaihe River, then use artificial or skinning machine by mountain, Huaihe River epidermis, machine away end to end, be finally that 0.5% sodium-chloride water solution cleans mountain, Huaihe River again with percentage by weight surperficial;
3) cut into slices: the Huai Shan after cleaning laterally is cut into the thick thin slice of 3 ~ 5mm;
4) blanching: the Chinese yam slices cut is shifted rapidly blanching 5min in the hot water putting 80 ~ 85 DEG C;
5) color retention: be transferred to rapidly in colour protecting liquid by the Chinese yam slices after blanching, soaks 35min.Described colour protecting liquid according to the component of percentage by weight is: trehalose 4%, sodium chloride 0.8%, taurine 0.4%, citric acid 0.4%, and all the other are distilled water;
6) dry: first to carry out heated-air drying to by Huai Shan after anti-oxidant treatment, air drying methods is: by mountain, the Huaihe River uniform spreading after color retention on heated-air drying circulation fruits and vegetables ' dehydration machine, hot blast temperature is regulated to be 50 ~ 60 DEG C, wind speed is 1m/s, when to be dried to water content be the water yield be 40% ~ 50% time, take out spreading for cooling, finally carry out freeze drying, Huai Shan after heated-air drying is put into freeze drier, when temperature reaches-42 DEG C, opening vavuum pump is 100Pa to absolute pressure, and arranging heating plate maximum temperature is 60 DEG C, minimum 50 DEG C.By the freeze drying of mountain, Huaihe River to water content≤8%;
7) packaging, sterilization: dry for Huai Shan packing machine of putting into is carried out vacuum packaging, adopts
60the method of Co irradiation sterilization carries out sterilization treatment to the Huai Shan after packaging is dry, and dosage is 2 ~ 6kGy, is placed in shady and cool dry place storage.
Adopt the method described in the present embodiment to process Huai Shan, calculate the energy consumption size of dry every kilogram of Huai Shan, record drying time, detect protein lost, the rehydration ratio of Huai Shan, and preserve the browning rate after 6 months at normal temperatures, result is as shown in table 1.
Embodiment 3
The concrete procedure of processing of the technical program is as follows:
1) raw material is selected: select without worm, anosis, without rotten fresh Huai Shan as raw material;
2) cleaning peeling: first adopt giant or special cleaning machine to be cleaned up by the earth foreign material on surface, mountain, Huaihe River, then use artificial or skinning machine by mountain, Huaihe River epidermis, machine away end to end, be finally that 0.5% sodium-chloride water solution cleans mountain, Huaihe River again with percentage by weight surperficial;
3) cut into slices: the Huai Shan after cleaning laterally is cut into the thick thin slice of 3 ~ 5mm;
4) blanching: the Chinese yam slices cut is shifted rapidly blanching 5min in the hot water putting 80 ~ 85 DEG C;
5) color retention: be transferred to rapidly in colour protecting liquid by the Chinese yam slices after blanching, soaks 35min.Described colour protecting liquid according to the component of percentage by weight is: trehalose 6%, sodium chloride 1.2%, taurine 0.6%, citric acid 0.6%, and all the other are distilled water;
6) dry: first to carry out heated-air drying to by Huai Shan after anti-oxidant treatment, air drying methods is: by mountain, the Huaihe River uniform spreading after color retention on heated-air drying circulation fruits and vegetables ' dehydration machine, hot blast temperature is regulated to be 50 ~ 60 DEG C, wind speed is 1m/s, when to be dried to water content be the water yield be 40% ~ 50% time, take out spreading for cooling, finally carry out freeze drying, Huai Shan after heated-air drying is put into freeze drier, when temperature reaches-42 DEG C, opening vavuum pump is 100Pa to absolute pressure, and arranging heating plate maximum temperature is 60 DEG C, minimum 50 DEG C.By the freeze drying of mountain, Huaihe River to water content≤8%;
7) packaging, sterilization: dry for Huai Shan packing machine of putting into is carried out vacuum packaging, adopts
60the method of Co irradiation sterilization carries out sterilization treatment to the Huai Shan after packaging is dry, and dosage is 2 ~ 6kGy, is placed in shady and cool dry place storage.
Adopt the method described in the present embodiment to process Huai Shan, calculate the energy consumption size of dry every kilogram of Huai Shan, record drying time, detect protein lost, the rehydration ratio of Huai Shan, and preserve the browning rate after 6 months at normal temperatures, result is as shown in table 1.
Embodiment 4
The concrete procedure of processing of the technical program is as follows:
1) raw material is selected: select without worm, anosis, without rotten fresh Huai Shan as raw material;
2) cleaning peeling: first adopt giant or special cleaning machine to be cleaned up by the earth foreign material on surface, mountain, Huaihe River, then use artificial or skinning machine by mountain, Huaihe River epidermis, machine away end to end, be finally that 0.5% sodium-chloride water solution cleans mountain, Huaihe River again with percentage by weight surperficial;
3) cutting: the Huai Shan after cleaning laterally is cut into the thick thin slice of 3 ~ 5mm;
4) blanching: the Chinese yam slices cut is shifted rapidly blanching 5min in the hot water putting 80 ~ 85 DEG C;
5) color retention: be transferred to rapidly in colour protecting liquid by the Chinese yam slices after blanching, soaks 35min.Described colour protecting liquid according to the component of percentage by weight is: trehalose 4%, sodium chloride 0.8%, taurine 0.4%, citric acid 0.4%, and all the other are distilled water;
6) dry: to carry out heated-air drying to by Huai Shan after anti-oxidant treatment.By mountain, the Huaihe River uniform spreading after color retention on heated-air drying circulation fruits and vegetables ' dehydration machine, regulate hot blast temperature to be 50 ~ 60 DEG C, wind speed is that 1m/s, Jiang Huaishan are dried to water content≤8%;
7) packaging, sterilization: dry for Huai Shan packing machine of putting into is carried out vacuum packaging, adopts
60the method of Co irradiation sterilization carries out sterilization treatment to the Huai Shan after packaging is dry, and dosage is 2 ~ 6kGy, is placed in shady and cool dry place storage.
Adopt the method described in the present embodiment to process Huai Shan, calculate the energy consumption size of dry every kilogram of Huai Shan, record drying time, detect protein lost, the rehydration ratio of Huai Shan, and preserve the browning rate after 6 months at normal temperatures, result is as shown in table 1.
Embodiment 5
The concrete procedure of processing of the technical program is as follows:
1) raw material is selected: select without worm, anosis, without rotten fresh Huai Shan as raw material;
2) cleaning peeling: first adopt giant or special cleaning machine to be cleaned up by the earth foreign material on surface, mountain, Huaihe River, then use artificial or skinning machine by mountain, Huaihe River epidermis, machine away end to end, be finally that 0.5% sodium-chloride water solution cleans mountain, Huaihe River again with percentage by weight surperficial;
3) cutting: the Huai Shan after cleaning laterally is cut into the thick thin slice of 3 ~ 5mm;
4) blanching: the Chinese yam slices cut is shifted rapidly blanching 5min in the hot water putting 80 ~ 85 DEG C;
5) color retention: be transferred to rapidly in colour protecting liquid by the Chinese yam slices after blanching, soaks 35min.Described colour protecting liquid according to the component of percentage by weight is: trehalose 4%, sodium chloride 0.8%, taurine 0.4%, citric acid 0.4%, and all the other are distilled water;
6) dry: to carry out freeze drying to by Huai Shan after anti-oxidant treatment.Huai Shan after color retention is put into freeze drier, and when temperature reaches-42 DEG C, opening vavuum pump is 100Pa to absolute pressure, and arranging heating plate maximum temperature is 60 DEG C, minimum 50 DEG C, by the freeze drying of mountain, Huaihe River to water content≤8%;
7) packaging, sterilization: dry for Huai Shan packing machine of putting into is carried out vacuum packaging, adopts
60the method of Co irradiation sterilization carries out sterilization treatment to the Huai Shan after packaging is dry, and dosage is 2 ~ 6kGy, is placed in shady and cool dry place storage.
Adopt the method described in the present embodiment to process Huai Shan, calculate the energy consumption size of dry every kilogram of Huai Shan, record drying time, detect protein lost, the rehydration ratio of Huai Shan, and preserve the browning rate after 6 months at normal temperatures, result is as shown in table 1.
The different processing method of table 1 is on the impact of each factor of Huai Shan
As shown in Table 1, the impact of different processing methods on the energy consumption of Huai Shan, drying time, protein lost, weight-loss ratio, browning rate is different.The browning rate of comparing embodiment 1, embodiment 2, embodiment 3 Huai Shan is known; in embodiment 2; by components in weight percent be: trehalose 4%; sodium chloride 0.8%; taurine 0.4%, citric acid 0.4%, all the other are the made colour protecting liquid of distilled water; its effect of color protection is best, and the colour protecting liquid that its protein lost uses compared with embodiment 1 and embodiment 3 is low.Comparing embodiment 2 and embodiment 4 known, the drying means adopting embodiment 2 heated-air drying to combine with freeze drying is processed Huai Shan, although energy consumption is relative to the height of the traditional heated air drying method of embodiment 4, but its protein lost and browning rate obviously reduce, and the raising that rehydration is larger than have also been obtained.Comparing embodiment 2 and embodiment 5 known, the change of both protein losts, rehydration ratio and browning rate is little, but the energy consumption of embodiment 2 has had relative to embodiment 5 and significantly reduces.
Although embodiment of the present invention are open as above, but it is not restricted to listed in description and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the embodiment described.
Claims (3)
1. a dehydrating processing method of Huai Shan, is characterized in that, concrete procedure of processing is:
1) raw material is selected: select without worm, anosis, without rotten fresh Huai Shan as raw material;
2) cleaning peeling: first adopt giant or special cleaning machine to be cleaned up by the earth foreign material on surface, mountain, Huaihe River, then use artificial or skinning machine by mountain, Huaihe River epidermis, machine away end to end, be finally that 0.5% sodium-chloride water solution cleans mountain, Huaihe River again with percentage by weight surperficial;
3) cut into slices: the Huai Shan after cleaning laterally is cut into the thick thin slice of 3 ~ 5mm;
4) blanching: the Chinese yam slices cut is shifted rapidly blanching 3 ~ 8min in the hot water putting 80 ~ 85 DEG C;
5) color retention: be transferred to rapidly in colour protecting liquid by the Chinese yam slices after blanching, soaks 20 ~ 60min.Described colour protecting liquid, according to the component of percentage by weight is: trehalose 2% ~ 6%, sodium chloride 0.4% ~ 1.2%, taurine 0.2% ~ 0.6%, citric acid 0.2% ~ 0.6%, and all the other are distilled water;
6) dry: first to Huai Shan after anti-oxidant treatment being carried out heated-air drying to after to a certain degree, to take out spreading for cooling, finally carrying out freeze drying;
7) packaging, sterilization: dry for Huai Shan packing machine of putting into is carried out vacuum packaging, adopts
60the method of Co irradiation sterilization carries out sterilization treatment to the Huai Shan after packaging is dry, and dosage is 2 ~ 6kGy, is placed in shady and cool dry place storage.
2. the dehydrating processing method of Huai Shan according to claim 1, it is characterized in that, step 6) described air drying methods is: by mountain, the Huaihe River uniform spreading after color retention on heated-air drying circulation fruits and vegetables ' dehydration machine, hot blast temperature is regulated to be 50 ~ 60 DEG C, wind speed is 1m/s, when to be dried to water content be the water yield be 40% ~ 50% time.
3. the dehydrating processing method of Huai Shan according to claim 1, it is characterized in that, step 6) described freeze-drying method is: the Huai Shan after heated-air drying is put into freeze drier, when temperature reaches-42 DEG C, opening vavuum pump to absolute pressure is 100Pa, arranging heating plate maximum temperature is 60 DEG C, minimum 50 DEG C.By the freeze drying of mountain, Huaihe River to water content≤8%.
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| CN107396962A (en) * | 2017-08-24 | 2017-11-28 | 桂平市金田镇旷福淮山种植专业合作社 | A kind of drying means of Chinese yam slices |
| CN107912736A (en) * | 2017-11-28 | 2018-04-17 | 藤县友强淮山种植专业合作社 | A kind of Chinese yam dewatering |
| WO2019107640A1 (en) * | 2017-11-28 | 2019-06-06 | 김상윤 | Device and method for drying chinese yam |
| CN109362874A (en) * | 2018-10-17 | 2019-02-22 | 李韵婷 | The dewatering of Chinese yam slices |
| CN109497467A (en) * | 2018-11-27 | 2019-03-22 | 安徽璞宝农业科技有限公司 | A kind of vegetables and fruits deep working method of air drying |
| CN110574898A (en) * | 2019-10-11 | 2019-12-17 | 泉州师范学院 | Purple yam powder and preparation method thereof |
| CN111820390A (en) * | 2020-06-24 | 2020-10-27 | 韩山师范学院 | Licorice wood freeze-dried tablet and preparation method thereof |
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|---|---|
| CN105211264B (en) | 2018-11-30 |
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