CN105558940A - Baked rhizoma dioscoreae chips and production process of baked rhizoma dioscoreae chips - Google Patents
Baked rhizoma dioscoreae chips and production process of baked rhizoma dioscoreae chips Download PDFInfo
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- CN105558940A CN105558940A CN201510926669.8A CN201510926669A CN105558940A CN 105558940 A CN105558940 A CN 105558940A CN 201510926669 A CN201510926669 A CN 201510926669A CN 105558940 A CN105558940 A CN 105558940A
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- chinese yam
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- rhizoma dioscoreae
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Abstract
The invention discloses baked rhizoma dioscoreae chips. The baked rhizoma dioscoreae chips are characterized by being prepared from rhizoma dioscoreae powder, potato powder, corn modified starch, shortening, salt, baking soda and water, wherein all the components are uniformly mixed and then are baked at high and low temperatures to prepare the baked rhizoma dioscoreae chips. The baked rhizoma dioscoreae chips disclosed by the invention have a high nutritive value; nutrients are effectively remained and the storage time is greatly prolonged; the baked rhizoma dioscoreae chips are convenient to carry and store and more convenient to eat, have a crispy taste, meet the requirements on tastes of people, and are high in food safety and sanitation.
Description
Technical field
The present invention relates to yam food production technical field, particularly relate to a kind of Chinese yam and bake sheet and manufacture craft.
Background technology
Chinese yam is the underground rhizome of Dioscoreaceae plant, nutritious, can cook staple food and eat, can make vegetables or liquor-making raw material again, also have very high medical value simultaneously.Modern medicine study shows, the fat deposition of mucus albumen energy angiocardiopathy preventing contained in Chinese yam, avoids occurring too early obesity; Dopaminergic hemangiectasis contained in Chinese yam, improves blood circulation; Diosgenin contained in Chinese yam is the raw material of hormone, has the effect of tonifying kidney and benefiting sperm; Hydrochloric acid Chinese yam alkali, choline etc. contained in Chinese yam have the effect that anti-liver infiltrates, and can prevent the generation of fatty liver; Digestive ferment contained in Chinese yam can promote the decomposition of protein and starch, so can help digest; Also containing compositions such as Chinese yam polysaccharides, only wooden fork element, allantoin in Chinese yam, there is multiple effect to health, can be applicable to clinical treatment various diseases.
After the edible way of current Chinese yam normally adopts section or stripping and slicing, the mode of stir-fry is decocted in boiling, edible way is single, can not eat easily at any time, lack the characteristic being applicable to modern food development trend, also has mode Chinese yam being made into the semi-finished product such as yam flour or rough-wrought product, but eating mouth feel is poor, be of low nutritive value.
Summary of the invention
The technical assignment of technical problem to be solved by this invention and proposition improves prior art, there is provided a kind of Chinese yam to bake sheet and manufacture craft, solve Chinese yam edible way tradition in current technology single, can not eat easily at any time, eating mouth feel is poor, the problem be of low nutritive value.
For solving above technical problem, technical scheme of the present invention is:
A kind of Chinese yam bakes sheet, and it is characterized in that, described Chinese yam is baked sheet and comprises yam flour, mealy potato, modified corn starch, shortening, salt, sodium bicarbonate and water, obtains Chinese yam bake sheet after each component mixes through overbaking.Chinese yam of the present invention is baked sheet and adopts Multiple components mixing composition, is of high nutritive value, and compound baking is made roasting sheet by the present invention, effectively can retain nutriment, and extend the holding time greatly, be easy to carry storage, edible convenient, mouthfeel is good, meets the demand of people's taste.
Further, the content that described Chinese yam bakes each component in sheet is respectively yam flour 5 ~ 15 parts, mealy potato 45 ~ 55 parts, modified corn starch 20 ~ 25 parts, shortening 1 ~ 2 part, salt 1 ~ 1.5 part, 1 ~ 1.5 part, sodium bicarbonate and 20 ~ 30 parts, water according to mass fraction calculating, Chinese yam bakes the balanced in nutrition of sheet to adopt above component ratio to ensure, and mouthfeel is good.
Further, described Chinese yam is baked in sheet also containing antioxidant, the content of antioxidant is calculated as 2 ~ 3 parts according to mass fraction, can prevent or delay Food Oxidation, improve the stability of food and extend storage period, bring good economic benefit to the producer, consumer, and bring better food security to consumer.
Further, described antioxidant adopts citric acid, and citric acid is the composition that nature exists, and human body can fall in metabolism normally, harmless to human non-toxic, improves the edible safety of food.
A kind of Chinese yam bakes sheet manufacture craft, and it is characterized in that, procedure of processing comprises:
A. by yam flour, mealy potato, modified corn starch, shortening, salt, sodium bicarbonate and water Homogeneous phase mixing in proportion, and add antioxidant and stir and obtain compound;
B. steps A is obtained compound die cast and obtain molding mass;
C. the molding mass that step B obtains is sent into the obtained Chinese yam of baking conveyer belt baking processing and bake sheet;
D, step C obtained Chinese yam and bake after sheet carries out cooling processing and pack again.
Further, adopt mechanical agitation in described steps A, rotating speed 50 ~ 200r/min, mixing time 10 ~ 15min, fully stirs, and makes each component Homogeneous phase mixing.
Further, in described step B, steps A is obtained compound and be first cast into musculus cutaneus shape, then adopt mould to be cut into the molding mass of required form size.
Further, in described step C, molding mass first carries out low temperature prebake conditions, and then carries out high-temperature baking, it is long that the Chinese yam obtained after baking bakes the sheet holding time, high-low temperature difference can make roasting sheet inside produce fluff structure, makes roasting sheet become crisp, improves eating mouth feel.
Further, in described step C, molding mass first carries out the low temperature prebake conditions of 60 DEG C, 35 ~ 30 seconds prebake conditions time, then the high-temperature baking of 145 DEG C is carried out, 8 ~ 10 minutes high-temperature baking time, and then the baking of 2 ~ 3 minutes is carried out at 115 DEG C, the crisp state making Chinese yam bake sheet to reach best, promotes mouthfeel.
Further, in described step D, Chinese yam is baked sheet to be placed in room temperature cooling and to carry out packing and fill nitrogen in packaging bag after 8 ~ 12 minutes, nitrogen is clean, nontoxic, dry, can ensure that Chinese yam bakes the long-term nondiscolouring of sheet, spoiled, edible safety, and effectively avoid Chinese yam bake sheet be also extruded become broken.
Compared with prior art, the invention has the advantages that:
Chinese yam of the present invention is baked sheet and is of high nutritive value, and effectively retains nutriment, and extends the holding time greatly, and be easy to carry storage, and edible convenient, crispy mouthfeel is good, and meet the demand of people's taste, food safety and sanitation is high.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, 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.
Disclosed in the embodiment of the present invention, a kind of Chinese yam bakes sheet and manufacture craft, easy to make, and do not destroy nutritive yam and be worth, mouthfeel is good, instant, long shelf-life, and storing is convenient.
Embodiment one
A kind of Chinese yam bakes sheet, component comprises yam flour, mealy potato, modified corn starch, shortening, salt, sodium bicarbonate and water, the content of each component calculates according to mass fraction and is respectively yam flour 5 parts, mealy potato 45 parts, modified corn starch 25 parts, shortening 2 parts, salt 1.5 parts, 1 part, sodium bicarbonate and 20 parts, water, obtains Chinese yam bake sheet after each component mixes through overbaking.
The Chinese yam adopting above Chinese yam to bake sheet component bakes sheet manufacture craft:
A. by yam flour, mealy potato, modified corn starch, shortening, salt, sodium bicarbonate and water Homogeneous phase mixing in proportion, adopt mechanical agitation, rotating speed 50 ~ 200r/min, mixing time 10 ~ 15min obtains compound;
B. steps A is obtained compound die cast, be first cast into musculus cutaneus shape, then adopt mould to be cut into the molding mass of required form size;
C. the molding mass that step B obtains is sent into baking conveyer belt and carry out high/low temperature baking processing, first carry out the low temperature prebake conditions of 60 DEG C, 35 ~ 30 seconds prebake conditions time, then the high-temperature baking of 145 DEG C is carried out, 8 ~ 10 minutes high-temperature baking time, and then obtain Chinese yam 115 DEG C of bakings carried out 2 ~ 3 minutes and bake sheet;
D, step C obtained Chinese yam and bake sheet and be placed in room temperature cooling and pack after 8 ~ 12 minutes, and fill nitrogen in packaging bag.
Embodiment two
A kind of Chinese yam bakes sheet, component comprises yam flour, mealy potato, modified corn starch, shortening, salt, sodium bicarbonate and water, the content of each component calculates according to mass fraction and is respectively yam flour 15 parts, mealy potato 55 parts, modified corn starch 20 parts, shortening 1 part, salt 1 part, 1.5 parts, sodium bicarbonate and 30 parts, water, obtains Chinese yam bake sheet after each component mixes through overbaking.
Chinese yam is baked also containing antioxidant in sheet, and antioxidant adopts citric acid, and the content of antioxidant is calculated as 2 ~ 3 parts according to mass fraction.
The Chinese yam adopting above Chinese yam to bake sheet component bakes sheet manufacture craft:
A. by yam flour, mealy potato, modified corn starch, shortening, salt, sodium bicarbonate and water Homogeneous phase mixing in proportion, and add antioxidant, adopt mechanical agitation, rotating speed 50 ~ 200r/min, mixing time 10 ~ 15min obtains compound;
B. steps A is obtained compound die cast, be first cast into musculus cutaneus shape, then adopt mould to be cut into the molding mass of required form size;
C. the molding mass that step B obtains is sent into baking conveyer belt and carry out high/low temperature baking processing, first carry out the low temperature prebake conditions of 60 DEG C, 35 ~ 30 seconds prebake conditions time, then the high-temperature baking of 145 DEG C is carried out, 8 ~ 10 minutes high-temperature baking time, and then obtain Chinese yam 115 DEG C of bakings carried out 2 ~ 3 minutes and bake sheet;
D, step C obtained Chinese yam and bake sheet and be placed in room temperature cooling and pack after 8 ~ 12 minutes, and fill nitrogen in packaging bag.
Below be only the preferred embodiment of the present invention, it should be pointed out that above-mentioned preferred embodiment should not be considered as limitation of the present invention, protection scope of the present invention should be as the criterion with claim limited range.For those skilled in the art, without departing from the spirit and scope of the present invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (10)
1. Chinese yam bakes a sheet, it is characterized in that, described Chinese yam is baked sheet and comprises yam flour, mealy potato, modified corn starch, shortening, salt, sodium bicarbonate and water, obtains Chinese yam bake sheet after each component mixes through overbaking.
2. Chinese yam according to claim 1 bakes sheet, it is characterized in that, the content that described Chinese yam bakes each component in sheet is respectively yam flour 5 ~ 15 parts, mealy potato 45 ~ 55 parts, modified corn starch 20 ~ 25 parts, shortening 1 ~ 2 part, salt 1 ~ 1.5 part, 1 ~ 1.5 part, sodium bicarbonate and 20 ~ 30 parts, water according to mass fraction calculating.
3. Chinese yam according to claim 2 bakes sheet, it is characterized in that, described Chinese yam is baked also containing antioxidant in sheet, and the content of antioxidant is calculated as 2 ~ 3 parts according to mass fraction.
4. Chinese yam according to claim 3 bakes sheet, it is characterized in that, described antioxidant adopts citric acid.
5. Chinese yam bakes a sheet manufacture craft, it is characterized in that, procedure of processing comprises:
A. by yam flour, mealy potato, modified corn starch, shortening, salt, sodium bicarbonate and water Homogeneous phase mixing in proportion, and add antioxidant and stir and obtain compound;
B. steps A is obtained compound die cast and obtain molding mass;
C. the molding mass that step B obtains is sent into the obtained Chinese yam of baking conveyer belt baking processing and bake sheet;
D, step C obtained Chinese yam and bake after sheet carries out cooling processing and pack again.
6. Chinese yam according to claim 5 bakes sheet manufacture craft, it is characterized in that, adopts mechanical agitation in described steps A, rotating speed 50 ~ 200r/min, mixing time 10 ~ 15min.
7. Chinese yam according to claim 5 bakes sheet manufacture craft, it is characterized in that, in described step B, steps A is obtained compound and is first cast into musculus cutaneus shape, then adopts mould to be cut into the molding mass of required form size.
8. Chinese yam according to claim 5 bakes sheet manufacture craft, it is characterized in that, in described step C, molding mass first carries out low temperature prebake conditions, and then carries out high-temperature baking.
9. Chinese yam according to claim 8 bakes sheet manufacture craft, it is characterized in that, in described step C, molding mass first carries out the low temperature prebake conditions of 60 DEG C, 35 ~ 30 seconds prebake conditions time, then the high-temperature baking of 145 DEG C is carried out, 8 ~ 10 minutes high-temperature baking time, and then the baking carrying out 2 ~ 3 minutes at 115 DEG C.
10. Chinese yam according to claim 5 bakes sheet manufacture craft, it is characterized in that, in described step D, Chinese yam is baked sheet and is placed in room temperature cooling and packs after 8 ~ 12 minutes, and fill nitrogen in packaging bag.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510926669.8A CN105558940A (en) | 2015-12-14 | 2015-12-14 | Baked rhizoma dioscoreae chips and production process of baked rhizoma dioscoreae chips |
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| CN201510926669.8A CN105558940A (en) | 2015-12-14 | 2015-12-14 | Baked rhizoma dioscoreae chips and production process of baked rhizoma dioscoreae chips |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108514092A (en) * | 2018-04-04 | 2018-09-11 | 广东新盟食品有限公司 | The yam slice and preparation method thereof of stomach balance can be stablized |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103876068A (en) * | 2014-01-17 | 2014-06-25 | 广西德然生物科技有限公司 | Chinese yam crisp chip and preparation method thereof |
| CN104026518A (en) * | 2013-03-09 | 2014-09-10 | 程长青 | Chinese yam chip baked at low temperature |
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- 2015-12-14 CN CN201510926669.8A patent/CN105558940A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026518A (en) * | 2013-03-09 | 2014-09-10 | 程长青 | Chinese yam chip baked at low temperature |
| CN103876068A (en) * | 2014-01-17 | 2014-06-25 | 广西德然生物科技有限公司 | Chinese yam crisp chip and preparation method thereof |
Non-Patent Citations (2)
| Title |
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| 华景清等: "《粮油加工技术》", 31 August 2010, 中国计量出版社 * |
| 邱立友: "《固态发酵工程原理及应用》", 31 August 2008, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108514092A (en) * | 2018-04-04 | 2018-09-11 | 广东新盟食品有限公司 | The yam slice and preparation method thereof of stomach balance can be stablized |
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Application publication date: 20160511 |