CN105851962A - Production method of ultrafine whole Honghe purple yam flour - Google Patents
Production method of ultrafine whole Honghe purple yam flour Download PDFInfo
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- CN105851962A CN105851962A CN201610221811.3A CN201610221811A CN105851962A CN 105851962 A CN105851962 A CN 105851962A CN 201610221811 A CN201610221811 A CN 201610221811A CN 105851962 A CN105851962 A CN 105851962A
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- chinese yam
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- 235000013312 flour Nutrition 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 238000001035 drying Methods 0.000 claims abstract description 30
- 238000009835 boiling Methods 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000005520 cutting process Methods 0.000 claims abstract description 7
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 69
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 69
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 69
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 69
- 239000000843 powder Substances 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 16
- 230000005070 ripening Effects 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 235000004879 dioscorea Nutrition 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 4
- 230000029087 digestion Effects 0.000 claims description 4
- 238000006253 efflorescence Methods 0.000 claims description 3
- 206010037844 rash Diseases 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 abstract 1
- 238000006297 dehydration reaction Methods 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 abstract 1
- 238000007781 pre-processing Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 10
- 235000016709 nutrition Nutrition 0.000 description 8
- 230000035764 nutrition Effects 0.000 description 8
- 244000281702 Dioscorea villosa Species 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- HDXIQHTUNGFJIC-UHFFFAOYSA-N (25R)-spirost-5-en-3beta-ol 3-O-<O-alpha-L-rhamnopyranosyl-(1-->2)-beta-D-glucopyranoside> Natural products O1C2(OCC(C)CC2)C(C)C(C2(CCC3C4(C)CC5)C)C1CC2C3CC=C4CC5OC1OC(CO)C(O)C(O)C1OC1OC(C)C(O)C(O)C1O HDXIQHTUNGFJIC-UHFFFAOYSA-N 0.000 description 3
- VNONINPVFQTJOC-RXEYMUOJSA-N Collettiside III Natural products O([C@@H]1[C@@H](O)[C@H](O[C@H]2[C@H](O)[C@H](O)[C@@H](O)[C@H](C)O2)[C@H](CO)O[C@@H]1O[C@@H]1CC=2[C@@](C)([C@@H]3[C@H]([C@H]4[C@@](C)([C@H]5[C@H](C)[C@@]6(O[C@H]5C4)OC[C@H](C)CC6)CC3)CC=2)CC1)[C@H]1[C@H](O)[C@H](O)[C@@H](O)[C@H](C)O1 VNONINPVFQTJOC-RXEYMUOJSA-N 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 229930014669 anthocyanidin Natural products 0.000 description 3
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 3
- 235000008758 anthocyanidins Nutrition 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- VNONINPVFQTJOC-ZGXDEBHDSA-N dioscin Chemical compound O([C@@H]1[C@@H](CO)O[C@H]([C@@H]([C@H]1O)O[C@H]1[C@@H]([C@H](O)[C@@H](O)[C@H](C)O1)O)O[C@@H]1CC2=CC[C@H]3[C@@H]4C[C@H]5[C@@H]([C@]4(CC[C@@H]3[C@@]2(C)CC1)C)[C@@H]([C@]1(OC[C@H](C)CC1)O5)C)[C@@H]1O[C@@H](C)[C@H](O)[C@@H](O)[C@H]1O VNONINPVFQTJOC-ZGXDEBHDSA-N 0.000 description 3
- CJNUQCDDINHHHD-APRUHSSNSA-N dioscin Natural products C[C@@H]1CC[C@@]2(OC1)O[C@H]3C[C@H]4[C@@H]5CC=C6C[C@H](CC[C@@H]6[C@H]5CC[C@]4(C)[C@H]3[C@@H]2C)O[C@@H]7O[C@H](CO)[C@@H](O[C@@H]8O[C@@H](C)[C@H](O)[C@@H](O)[C@H]8O)[C@H](O)[C@H]7O[C@@H]9O[C@@H](C)[C@H](O)[C@@H](O)[C@H]9O CJNUQCDDINHHHD-APRUHSSNSA-N 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 150000004676 glycans Polymers 0.000 description 3
- VNONINPVFQTJOC-UHFFFAOYSA-N polyphyllin III Natural products O1C2(OCC(C)CC2)C(C)C(C2(CCC3C4(C)CC5)C)C1CC2C3CC=C4CC5OC(C(C1O)OC2C(C(O)C(O)C(C)O2)O)OC(CO)C1OC1OC(C)C(O)C(O)C1O VNONINPVFQTJOC-UHFFFAOYSA-N 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000005903 Dioscorea Nutrition 0.000 description 2
- 235000000504 Dioscorea villosa Nutrition 0.000 description 2
- 241000234272 Dioscoreaceae Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000001497 healthy food Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 150000004804 polysaccharides Polymers 0.000 description 2
- 235000019750 Crude protein Nutrition 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 239000003905 agrochemical Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000013575 mashed potatoes Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000009700 powder processing Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
A production method of ultrafine whole Honghe purple yam flour comprises the following steps: preprocessing fresh Honghe purple yam adopted as a raw material, cutting the purple yam, boiling the purple yam, carrying out low temperature slaking, carrying out dehydration drying, pre-crushing the dried purple yam, and carrying out low temperature ultrafine crushing to obtain the ultrafine Honghe purple yam flour with the fineness of 200-400 meshes. The ultrafine whole Honghe purple yam flour prepared in the invention can fully reserve various functional and nutritional components of Honghe purple yam.
Description
Technical field
The invention belongs to biological processing technical field.
Background technology
Red River purple Chinese yam is a distinctive kind, has another name called Chinese yam, purple is transplanted, and is Dioscoreaceae (Diosco-reaceae), Dioscorea
(Dioscorea) overgrowing property of draft plant, growth is planted in Yunnan Province of China and saves the domestic Yuanyang of Honghe, screen limit, the mountain of Jin Pingdengxian
Between valley floor, in high mountain forest, be in wild and semi-wildization and plant.The geographical position special due to Honghe and weather conditions, make
The anthocyanidin of Red River purple Chinese yam, Dioscin, polysaccharide function composition and dietary fiber, crude protein, starch nutrition component content are all
Higher than other kind and plantation area so that Red River purple Chinese yam is becoming a kind of international medicine, food dual-purpose crop.But at present
For exploitation and the deep processing and utilization of Red River purple Chinese yam, utilize the various functional of Red River purple Chinese yam to become with trophism the most comprehensively
Part is all still blank.The eating method that Red River purple Chinese yam is general at present all eats as dish, and effective ingredient and biological utilisation are the lowest,
The anthocyanidin of Red River purple Chinese yam, Dioscin, effect of polysaccharide function composition more can not be made to be played, therefore, to Red River Zi Shan
Medicine carries out intensive processing, and the product of exploitation Red River purple Chinese yam functional food is the most necessary.
Summary of the invention
It is an object of the invention to fill up the blank of prior art, it is provided that one can be sufficiently reserved Red River purple Chinese yam various functional and battalion
Nourish one's nature the preparation method of Red River purple Chinese yam ultramicro whole powder of composition.
The purpose of the present invention is achieved through the following technical solutions:
The preparation method of Red River purple Chinese yam ultramicro whole powder, with fresh Red River purple Chinese yam as raw material, through pretreatment, cutting, boiling,
Ripening at low temperature, dehydrate, precomminution, low-temperature submicron powder broken prepare fineness be 200 mesh～the ultra tiny Red River of 400 purposes purple
Yam flour；Specifically comprise the following steps that
1) pretreatment: immerse in colour protecting liquid after fresh Red River purple Chinese yam is cleaned peeling；
2) cutting: pretreatment is cleaned qualified Red River purple Chinese yam raw material, is cut into the red of 5mm × 5mm～10mm × 10mm granularity
River purple Chinese yam fourth；
3) boiling: using vapour cooking machine boiling Red River purple Chinese yam fourth, boiling temperature controls at 90～110 DEG C, digestion time 4～
6min；
4) ripening at low temperature: exactly the Red River purple Chinese yam after boiling is the most quickly cooled down, then ripening at low temperature below-15 DEG C,
Curing time is 5-7 days；
5) dehydrate: the Red River purple Chinese yam after ripening at low temperature processes is sent into hot blast high-pressure drying equipment and dehydrates,
Baking temperature 50～80 DEG C, drying time 3～5h, to moisture content less than 7%；
6) precomminution: be dried qualified Red River purple Chinese yam disintegrating apparatus precomminution, obtain Red River purple Chinese yam powder；
7) low-temperature submicron powder is broken: Red River purple Chinese yam powder airslide disintegrating mill carries out low-temperature grinding, crushed work temperature 5 DEG C,
Efflorescence, to 200 mesh～400 mesh, obtains ultra tiny Red River purple yam flour.
Quick cooling technique during ripening at low temperature of the present invention is first to be cooled down by normal-temperature water by well-done for employing Red River purple Chinese yam
1～2 minute, then the twice cooling technique of 1～2 minute is cooled down with frozen water.Described dehydrating is to use low temperature pressurization and alternating temperature
Supercharging drying means is carried out, and the initial temperature dehydrated is 80 DEG C, 30 minutes drying times, and drying pressure is 1MPa；Mid-term
Temperature is 65 DEG C, 60-120 minute drying time, and drying pressure is 1MPa；Receive coolant-temperature gage be 50 DEG C, drying time 60-120
Minute, drying pressure is 0.5MPa.Described colour protecting liquid is citric acid.
The present invention at least has the advantage that
(1) present invention uses ripening at low temperature technique, uses normal-temperature water cooling and frozen water to cool down twice the Red River purple Chinese yam after boiling
Cooling technique, makes purple Chinese yam at short notice, reaches more preferable cooling effect, effectively reduces function in purple Chinese yam process
Property composition and the loss of nutrition, remain the natural purple of product.
(2) dehydrating processing uses alternating temperature supercharging and low temperature high-pressure drying method to carry out, and improves the reconstitution rate of product, fabulous
Remain color and the nutrition of product.
(3) use low-temperature airflow ultramicro grinding technique, increase the purple dissolubility of Chinese yam ultramicro whole powder product, adsorptivity, dispersiveness,
Make product have interfacial activity, easily digest and assimilate, thus promote color, smell and taste and the nutrition of purple Chinese yam powder, improve purple Chinese yam complete
The quality of powder, presents the special efficacy of Red River this peculiar kind of purple Chinese yam.
(4) the every technic index of strict control in preparation process, decreases the destruction of purple Chinese yam cell to greatest extent, makes purple mountain
Medicine ultramicro whole powder free starch content is relatively low, can be reduced into the purple Chinese yam mashed potatoes that viscosity is relatively low after rehydration, maintains purple Chinese yam peculiar
Local flavor, nutrition, color and mouthfeel.
Accompanying drawing explanation
Fig. 1 is the process chart of the inventive method.
Detailed description of the invention
The preparation method of Red River of the present invention purple Chinese yam ultramicro whole powder is with fresh Red River purple Chinese yam as raw material, main through pre-place
Reason, cutting, boiling, ripening at low temperature, dehydrate, precomminution, low-temperature submicron powder are broken etc., and step prepares fineness is 200
Mesh～400 purposes ultra tiny Red River purple yam flour.As it is shown in figure 1, specifically comprise the following steps that
1) the choosing of raw material: the Red River purple Chinese yam raw material gathered must be fulfilled for suitable full powder processing, best in quality, without pest and disease damage,
Polluting without agricultural chemicals and microorganism, the key controlling to be to ensure that purple Chinese yam powder quality checked and accepted by purple Chinese yam raw material；
2) pretreatment: clean peeling with cleaning machine, uses circulating water to rinse, manually or mechanically scrapes off epidermis and mechanical wounding region,
Immersing in colour protecting liquid after rinsing well, colour protecting liquid used is citric acid, it is possible to use other to meet the colour protecting liquid of food requirement；
3) cutting: qualified Red River purple Chinese yam raw material is cleaned in pretreatment, is cut into 5mm × 5mm～10mm with high speed dicer
The Red River purple Chinese yam fourth of × 10mm granularity；
4) boiling: using vapour cooking machine boiling Red River purple Chinese yam fourth, boiling temperature controls at 90～110 DEG C, digestion time 4～
6min.Digestion time strictly controls according to raw material type, is advisable so that raw material change is bright or raw material is the softest.Boiling is excessive, and nutrient damages
Losing big, rehydration ability declines, and boiling is not in place, and impact cures, is dried and the mouthfeel of product, taste；
5) ripening at low temperature: after quickly cooling down the Red River purple Chinese yam after boiling exactly, places 5-7 in the environment of-15 DEG C
My god, make the starch in purple Chinese yam, sugar part fully convert, thus improve the purple mouthfeel of Chinese yam product, taste；Quickly bosher
Skill is first to be cooled down 1～2 minute by normal-temperature water by well-done for employing Red River purple Chinese yam, then cools down twice of 1～2 minute with frozen water
Cooling technique；
6) dehydrate: the Red River purple Chinese yam after ripening at low temperature processes is sent into hot blast high-pressure drying equipment and dehydrates, be dried
Temperature 50～80 DEG C, drying time 3～5h, to moisture content less than 7% (mass percent).Concrete dehydrating is to adopt
Carrying out by alternating temperature supercharging and low temperature high-pressure drying method, the initial temperature dehydrated is 80 DEG C, 30 minutes drying times, is dried
Pressure is 1.5MPa；Mid-term, temperature was 65 DEG C, 60-120 minute drying time, and drying pressure is 1MPa；Receiving coolant-temperature gage is 50 DEG C,
60-120 minute drying time, drying pressure is 1MPa.It is dried the initial blast that increases material to be allowed to soar not lump, contracting
Short drying time；
7) precomminution: be dried qualified Red River purple Chinese yam disintegrating apparatus precomminution, obtain Red River purple Chinese yam powder；
8) low-temperature submicron powder is broken: Red River purple Chinese yam powder airslide disintegrating mill carries out low-temperature grinding, crushed work temperature 5 DEG C,
Efflorescence, to 200 mesh～400 mesh, obtains ultra tiny Red River purple yam flour；
9) screening: ultra tiny Red River purple yam flour is sieved, obtains final products.Final products have good dissolubility,
The strongest adsorptivity and many activity, and original flavor, former nutrition can be kept.
The inventive method device therefor, such as cleaning machine, high speed dicer, vapour cooking machine, cooling device, hot blast high-pressure drying
Equipment, disintegrating apparatus, airslide disintegrating mill etc. all can use prior art device, it is possible to self design.
The Red River purple Chinese yam ultramicro whole powder that the present invention prepares except have Red River purple Chinese yam spleen-strengtheningporridge, nourishing the stomach, kidney-nourishing, tonifying Qi,
Outside rich in multiple efficacies such as anthocyanidin, Dioscin, polysaccharide, also there is good interfacial activity, easily digest and assimilate, nutrition
Composition enriches, and color, smell and taste are all good.Red River purple Chinese yam ultramicro whole powder can add cake, candy, jelly, really to as raw-food material
In the numerous food such as sauce, ice cream, Yoghourt, increase the nutrition of food, promote the color, smell and taste of food, improve the quality of food,
The kind of abundant food.In view of the dissolubility of Red River purple Chinese yam ultramicro whole powder, adsorptivity, good dispersion, easily digest and assimilate,
Therefore can as fat-reducing healthy food, diabetes patient's special healthy food, healthy elder food, health food, condensed food and
Food of special nutrients.
Claims (4)
1. the preparation method of Red River purple Chinese yam ultramicro whole powder, it is characterised in that with fresh Red River purple Chinese yam as raw material, through pre-place
Reason, cutting, boiling, ripening at low temperature, dehydrate, precomminution, the broken fineness for preparing of low-temperature submicron powder are 200 mesh～400
Purpose ultra tiny Red River purple yam flour；Specifically comprise the following steps that
1) pretreatment: immerse in colour protecting liquid after fresh Red River purple Chinese yam is cleaned peeling；
2) cutting: pretreatment is cleaned qualified Red River purple Chinese yam raw material, is cut into the red of 5mm × 5mm～10mm × 10mm granularity
River purple Chinese yam fourth；
3) boiling: using vapour cooking machine boiling Red River purple Chinese yam fourth, boiling temperature controls at 90～110 DEG C, digestion time 4～
6min；
4) ripening at low temperature: exactly the Red River purple Chinese yam after boiling is the most quickly cooled down, then ripening at low temperature below-15 DEG C,
Curing time is 5-7 days；
5) dehydrate: the Red River purple Chinese yam after ripening at low temperature processes is sent into hot blast high-pressure drying equipment and dehydrates,
Baking temperature 50～80 DEG C, drying time 3～5h, to moisture content less than 7%；
6) precomminution: be dried qualified Red River purple Chinese yam disintegrating apparatus precomminution, obtain Red River purple Chinese yam powder；
7) low-temperature submicron powder is broken: Red River purple Chinese yam powder airslide disintegrating mill carries out low-temperature grinding, crushed work temperature 5 DEG C,
Efflorescence, to 200 mesh～400 mesh, obtains ultra tiny Red River purple yam flour.
The preparation method of Red River the most according to claim 1 purple Chinese yam ultramicro whole powder, it is characterised in that described ripening at low temperature
Time quick cooling technique be that well-done for employing Red River purple Chinese yam is first cooled down 1～2 minute by normal-temperature water, then cool down with frozen water
The twice cooling technique of 1～2 minute.
The preparation method of Red River the most according to claim 1 purple Chinese yam ultramicro whole powder, it is characterised in that described in dehydrate
Being to use low temperature pressurization and alternating temperature supercharging drying means to carry out, the initial temperature dehydrated is 80 DEG C, 30 minutes drying times,
Drying pressure is 1.5MPa；Mid-term, temperature was 65 DEG C, 60-120 minute drying time, and drying pressure is 1MPa；Receive coolant-temperature gage
Being 50 DEG C, 60-120 minute drying time, drying pressure is 1MPa.
The preparation method of Red River the most according to claim 1 purple Chinese yam ultramicro whole powder, it is characterised in that described colour protecting liquid is
Citric acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610221811.3A CN105851962A (en) | 2016-04-11 | 2016-04-11 | Production method of ultrafine whole Honghe purple yam flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610221811.3A CN105851962A (en) | 2016-04-11 | 2016-04-11 | Production method of ultrafine whole Honghe purple yam flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105851962A true CN105851962A (en) | 2016-08-17 |
Family
ID=56637375
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610221811.3A Pending CN105851962A (en) | 2016-04-11 | 2016-04-11 | Production method of ultrafine whole Honghe purple yam flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105851962A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897682A (en) * | 2017-12-11 | 2018-04-13 | 红河天第绿色产业有限公司 | A kind of instant Hani Terrace red rice powder and preparation method thereof |
| CN108041450A (en) * | 2017-12-11 | 2018-05-18 | 红河天第绿色产业有限公司 | A kind of instant Red River purple yam flour and preparation method thereof |
| CN109497237A (en) * | 2019-01-04 | 2019-03-22 | 麻栗坡县地力利农业科技开发有限公司 | A kind of purple Chinese yam tea and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1111101A (en) * | 1994-05-04 | 1995-11-08 | 周有维 | Method for producing superfine powder of Chinese yam |
| CN1443476A (en) * | 2003-03-05 | 2003-09-24 | 中国农业大学 | Chinese yam product and its preparation method |
| CN103859321A (en) * | 2014-03-11 | 2014-06-18 | 河南科技大学 | Preparation method for freeze-dried Chinese yam superfine micro-powder |
-
2016
- 2016-04-11 CN CN201610221811.3A patent/CN105851962A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1111101A (en) * | 1994-05-04 | 1995-11-08 | 周有维 | Method for producing superfine powder of Chinese yam |
| CN1443476A (en) * | 2003-03-05 | 2003-09-24 | 中国农业大学 | Chinese yam product and its preparation method |
| CN103859321A (en) * | 2014-03-11 | 2014-06-18 | 河南科技大学 | Preparation method for freeze-dried Chinese yam superfine micro-powder |
Non-Patent Citations (1)
| Title |
|---|
| 林光美: "《中国南方特用作物》", 30 December 2009, 厦门大学出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897682A (en) * | 2017-12-11 | 2018-04-13 | 红河天第绿色产业有限公司 | A kind of instant Hani Terrace red rice powder and preparation method thereof |
| CN108041450A (en) * | 2017-12-11 | 2018-05-18 | 红河天第绿色产业有限公司 | A kind of instant Red River purple yam flour and preparation method thereof |
| CN109497237A (en) * | 2019-01-04 | 2019-03-22 | 麻栗坡县地力利农业科技开发有限公司 | A kind of purple Chinese yam tea and preparation method thereof |
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Application publication date: 20160817 |