CN105361042A - Processing method of ready-to-eat Chinese yam flour - Google Patents
Processing method of ready-to-eat Chinese yam flour Download PDFInfo
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- CN105361042A CN105361042A CN201510903987.2A CN201510903987A CN105361042A CN 105361042 A CN105361042 A CN 105361042A CN 201510903987 A CN201510903987 A CN 201510903987A CN 105361042 A CN105361042 A CN 105361042A
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Abstract
The invention discloses a processing method of ready-to-eat Chinese yam flour, and belongs to the technical field of a preparation method of a ready-to-eat food. The processing method comprises the following steps of slicing: putting fresh Chinese yam in a water pond, thoroughly cleaning the fresh Chinese yam, peeling the cleaned fresh Chinese yam, drying the peeled Chinese yam, and cutting the dried Chinese yam into slices; drying: predrying the Chinese yam slices at the temperature which is 70 DEG C or below until the water content is 5-10%; air flow puffing: adopting a forced air puffing method, putting the dried Chinese yam slices in an air flow puffing tank, wherein the pressure is 3-5 MPa, the air temperature is 500-700 DEG C, and the puffing time is 1-2 minutes, after the Chinese yam slices are puffed, taking out the puffed Chinese yam slices, and cooling the Chinese yam slices; grinding the cooled Chinese yam slices into flour so as to obtain the ready-to-eat Chinese yam flour. According to the ready-to-eat Chinese yam flour prepared by the processing method, no auxiliary materials are added, and in the processing course, nutrients are reserved to the maximum extent. The ready-to-eat Chinese yam flour is rich in nutrition, pleasant in taste, easy to absorb by human bodies, and convenient to drink, and can be drunk when being brewed with boiling water.
Description
Technical field
The present invention relates to a kind of preparation method of ready-to-eat food, particularly a kind of processing method of instant Chinese yam powder.
Background technology
Chinese yam is the medicine in mountain, the medicine in food.Not only can make health food, and there is the medical value of recuperating disease.Shennong's Herbal is called it " master is good for middle qi-restoratives, except fever and chills perverse trend, tonifying middle-Jiao and Qi power, longue meat, takes normal hearing and eyesight for a long time "; ((Japan hanako materia medica " say its " help the five internal organs, muscles and bones, the long will of living is calmed the nerves, cure mainly let out essence forgetful "; Compendium of Material Medica think Chinese yam can " kidney-nourishing gas, strengthening the spleen and stomach, antidiarrheal dysentery, change paralysed saliva, profit fur ".Research in the last few years shows, Chinese yam has induction and produces interferon, strengthens the effect of immune function of human body.Choline contained by it and lecithin contribute to improving man memory power, normal food can body-building, delay senility, be the health-care good product that people like.Be the main and auxiliary bionic foods made with konjaku with Chinese yam, having effect of nutritious, healthcare, skin maintenance, is rare health-nutrition cuisines.
The eating method of current Chinese yam is main mainly with boiling, needs the time of at substantial, be difficult to the allegro life adapting to current people in the process of processing.Existing market also has some with Chinese yam for main health food, but in the process of processing, its nutritional labeling, by destruction to a certain extent, reduces effect of Chinese yam greatly.
Summary of the invention
The invention provides a kind of processing method of instant Chinese yam powder, solve existing Chinese yam due to eating method and to be difficult to adapt to the problem of current people's fast pace life based on boiling.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
A processing method for instant Chinese yam powder, comprises the following steps:
(1) cut into slices: fresh Chinese yam put into after pond cleans up, peeling, dries rear section;
(2) dry: by yam slice at not higher than the temperature of 70 DEG C predrying to water content be 5 ~ 10%;
(3) airflow puffing: adopt the method that forced air is expanded, insert in the airflow puffing tank of 400 ~ 500 DEG C of preheatings by the yam slice after drying, pressure 3 ~ 5MPa, temperature 500 ~ 700 DEG C, the expanded time is 1 ~ 2 minute, takes out after expanded, cooling;
(4) abrasive dust: namely obtain instant Chinese yam powder after abrasive dust.
Wherein, preferably, be Chinese yam is cut into the thick thin slice of 3 ~ 5mm in described step (1).
Wherein, preferably, cross 120 mesh sieves after abrasive dust in described step (4), obtain instant Chinese yam powder.
Wherein, preferably, described Chinese yam is RHIIZOMA DIOSCOREAE from Henan of China.
Beneficial effect of the present invention:
The invention provides a kind of processing method of ready-to-eat food of yam flour, adopt the instant Chinese yam powder that the method is obtained, do not add any auxiliary material, in the process of processing, nutrition is able to maximum reservation, nutritious, and taste is pleasant, easily to be absorbed by the body.And drink conveniently, brew namely drinkable with boiling water, normal drink has the effect of extra-nutritions, nourishing blood and tranquilization, wind-dispelling heat-dissipating and peaceful heart arrest sweating, to human non-toxic's side effect to human body.
Detailed description of the invention
Be clearly and completely described the technical scheme in the embodiment of the present invention below, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
A processing method for instant Chinese yam powder, comprises the following steps:
(1) cut into slices: fresh Chinese yam put into after pond cleans up, peeling, dries rear section;
(2) dry: by yam slice at not higher than the temperature of 70 DEG C predrying to water content be 5 ~ 10%;
(3) airflow puffing: adopt the method that forced air is expanded, insert in the airflow puffing tank of 400 ~ 500 DEG C of preheatings by the yam slice after drying, pressure 3 ~ 5MPa, temperature 500 ~ 700 DEG C, the expanded time is 1 ~ 2 minute, takes out after expanded, cooling;
(4) abrasive dust: abrasive dust, obtains instant Chinese yam powder.
Embodiment 1
The present embodiment provides a kind of processing method of instant Chinese yam powder, comprises the following steps:
(1) cut into slices: fresh Chinese yam put into after pond cleans up, peeling, dries rear section;
(2) dry: by yam slice at the temperature of 70 DEG C predrying to water content be 5%;
(3) airflow puffing: adopt the method that forced air is expanded, insert in the airflow puffing tank of 450 DEG C of preheatings by the yam slice after drying, pressure 4MPa, temperature 550 DEG C, the expanded time is 1 minute 40 seconds, takes out after expanded, cooling;
(4) abrasive dust: abrasive dust, obtains instant Chinese yam powder.
Embodiment 2
The present embodiment provides a kind of processing method of instant Chinese yam powder, comprises the following steps:
(1) cut into slices: fresh Chinese yam put into after pond cleans up, peeling, dries rear section;
(2) dry: by yam slice at not higher than the temperature of 60 DEG C predrying to water content be 8%;
(3) airflow puffing: adopt the method that forced air is expanded, insert in the airflow puffing tank of 400 DEG C of preheatings by the yam slice after drying, pressure 3MPa, temperature 500 DEG C, the expanded time is 2 minutes, takes out after expanded, cooling;
(4) abrasive dust: abrasive dust, obtains instant Chinese yam powder.
Embodiment 3
The present embodiment provides a kind of processing method of instant Chinese yam powder, comprises the following steps:
(1) cut into slices: fresh Chinese yam put into after pond cleans up, peeling, dries rear section;
(2) dry: by yam slice at not higher than the temperature of 50 DEG C predrying to water content be 10%;
(3) airflow puffing: adopt the method that forced air is expanded, insert in the airflow puffing tank of 500 DEG C of preheatings by the yam slice after drying, pressure 5MPa, temperature 700 DEG C, the expanded time is 1 minute, takes out after expanded, cooling;
(4) abrasive dust: abrasive dust, obtains instant Chinese yam powder.
Embodiment 4
The present embodiment provides a kind of processing method of instant Chinese yam powder, comprises the following steps:
(1) cut into slices: fresh Chinese yam put into after pond cleans up, peeling, dries rear section;
(2) dry: by yam slice at not higher than the temperature of 65 DEG C predrying to water content be 8%;
(3) airflow puffing: adopt the method that forced air is expanded, insert in the airflow puffing tank of 480 DEG C of preheatings by the yam slice after drying, pressure 4.2MPa, temperature 650 DEG C, the expanded time is 1 minute 20 seconds, takes out after expanded, cooling;
(4) abrasive dust: abrasive dust, obtains instant Chinese yam powder.
The instant Chinese yam powder that above-described embodiment is obtained, also can add the step of sterilizing before packing, then adopts bag or tank vacuum packaging.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (4)
1. a processing method for instant Chinese yam powder, is characterized in that comprising the following steps:
(1) cut into slices: fresh Chinese yam put into after pond cleans up, peeling, dries rear section;
(2) dry: by yam slice at not higher than the temperature of 70 DEG C predrying to water content be 5 ~ 10%;
(3) airflow puffing: adopt the method that forced air is expanded, insert in the airflow puffing tank of 400 ~ 500 DEG C of preheatings by the yam slice after drying, pressure 3 ~ 5MPa, temperature 500 ~ 700 DEG C, the expanded time is 1 ~ 2 minute, takes out after expanded, cooling;
(4) abrasive dust: namely obtain instant Chinese yam powder after abrasive dust.
2. the processing method of a kind of instant Chinese yam powder according to claim 1, is characterized in that, is Chinese yam is cut into the thick thin slice of 3 ~ 5mm in described step (1).
3. the processing method of a kind of instant Chinese yam powder according to claim 1, is characterized in that, crosses 120 mesh sieves, obtain instant Chinese yam powder in described step (4) after abrasive dust.
4. the processing method of a kind of instant Chinese yam powder according to claim 1, is characterized in that, described Chinese yam is RHIIZOMA DIOSCOREAE from Henan of China.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510903987.2A CN105361042A (en) | 2015-12-09 | 2015-12-09 | Processing method of ready-to-eat Chinese yam flour |
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| CN201510903987.2A CN105361042A (en) | 2015-12-09 | 2015-12-09 | Processing method of ready-to-eat Chinese yam flour |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995950A (en) * | 2016-05-20 | 2016-10-12 | 王翠良 | Dioscorea polystachya powder and preparation method thereof |
| CN108294272A (en) * | 2018-03-29 | 2018-07-20 | 河南科技大学 | A kind of instant Chinese yam pepper and chili soup and preparation method thereof based on infrared spouted bed drying |
| CN108813474A (en) * | 2018-07-21 | 2018-11-16 | 河南利伟生物药业股份有限公司 | A kind of yam flour tabletting method and yam slice |
| CN109965314A (en) * | 2019-04-30 | 2019-07-05 | 泰州职业技术学院 | Chinese yam peeling slice milling all-in-one machine |
| CN111772136A (en) * | 2020-07-14 | 2020-10-16 | 张方兴 | Preparation method of puffed yam flour |
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| CN1593242A (en) * | 2003-09-14 | 2005-03-16 | 王恩平 | Novel medlar formulation processing technics |
| CN101690563A (en) * | 2009-10-15 | 2010-04-07 | 王雪 | Nutrient multi-grain rice with easy digestion and absorption and preparation method thereof |
| CN103005330A (en) * | 2013-01-15 | 2013-04-03 | 昆明可大食品有限公司 | Pure purple yam powder as well as preparation method and application thereof |
| CN103859326A (en) * | 2012-12-13 | 2014-06-18 | 程长青 | Pure nature low temperature baked cooked common yam rhizome powder and production method thereof |
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2015
- 2015-12-09 CN CN201510903987.2A patent/CN105361042A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1593242A (en) * | 2003-09-14 | 2005-03-16 | 王恩平 | Novel medlar formulation processing technics |
| CN101690563A (en) * | 2009-10-15 | 2010-04-07 | 王雪 | Nutrient multi-grain rice with easy digestion and absorption and preparation method thereof |
| CN103859326A (en) * | 2012-12-13 | 2014-06-18 | 程长青 | Pure nature low temperature baked cooked common yam rhizome powder and production method thereof |
| CN103005330A (en) * | 2013-01-15 | 2013-04-03 | 昆明可大食品有限公司 | Pure purple yam powder as well as preparation method and application thereof |
Non-Patent Citations (1)
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| 陆建锋 等: "《休闲食品加工技术》", 31 August 2012, 中国科学技术出版社 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995950A (en) * | 2016-05-20 | 2016-10-12 | 王翠良 | Dioscorea polystachya powder and preparation method thereof |
| CN108294272A (en) * | 2018-03-29 | 2018-07-20 | 河南科技大学 | A kind of instant Chinese yam pepper and chili soup and preparation method thereof based on infrared spouted bed drying |
| CN108813474A (en) * | 2018-07-21 | 2018-11-16 | 河南利伟生物药业股份有限公司 | A kind of yam flour tabletting method and yam slice |
| CN109965314A (en) * | 2019-04-30 | 2019-07-05 | 泰州职业技术学院 | Chinese yam peeling slice milling all-in-one machine |
| CN111772136A (en) * | 2020-07-14 | 2020-10-16 | 张方兴 | Preparation method of puffed yam flour |
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Application publication date: 20160302 |