CN106136135B - A kind of preparation method of fresh yam - Google Patents
A kind of preparation method of fresh yam Download PDFInfo
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- CN106136135B CN106136135B CN201610523127.0A CN201610523127A CN106136135B CN 106136135 B CN106136135 B CN 106136135B CN 201610523127 A CN201610523127 A CN 201610523127A CN 106136135 B CN106136135 B CN 106136135B
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- Prior art keywords
- yam
- fresh
- salt
- chinese yam
- preparation
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- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 150000003839 salts Chemical class 0.000 claims abstract description 23
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- 238000003860 storage Methods 0.000 claims abstract description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
- 102000004190 Enzymes Human genes 0.000 claims abstract description 10
- 108090000790 Enzymes Proteins 0.000 claims abstract description 10
- 230000009849 deactivation Effects 0.000 claims abstract description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 52
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 52
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 52
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 52
- 235000002723 Dioscorea alata Nutrition 0.000 claims description 41
- 235000005362 Dioscorea floribunda Nutrition 0.000 claims description 41
- 235000004868 Dioscorea macrostachya Nutrition 0.000 claims description 41
- 235000005361 Dioscorea nummularia Nutrition 0.000 claims description 41
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 claims description 41
- 235000004879 dioscorea Nutrition 0.000 claims description 41
- 206010033546 Pallor Diseases 0.000 claims description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 235000005979 Citrus limon Nutrition 0.000 claims description 6
- 244000131522 Citrus pyriformis Species 0.000 claims description 6
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 6
- 229910052782 aluminium Inorganic materials 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 230000008859 change Effects 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 239000011888 foil Substances 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000005086 pumping Methods 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 150000005846 sugar alcohols Chemical class 0.000 claims description 6
- 239000008399 tap water Substances 0.000 claims description 6
- 235000020679 tap water Nutrition 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- 244000099147 Ananas comosus Species 0.000 claims description 4
- 235000007119 Ananas comosus Nutrition 0.000 claims description 4
- 240000007126 Citrus medica var. sarcodactylis Species 0.000 claims description 4
- 235000011430 Malus pumila Nutrition 0.000 claims description 4
- 235000015103 Malus silvestris Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims description 3
- FBPFZTCFMRRESA-BXKVDMCESA-N L-mannitol Chemical compound OC[C@H](O)[C@H](O)[C@@H](O)[C@@H](O)CO FBPFZTCFMRRESA-BXKVDMCESA-N 0.000 claims description 3
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 3
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 3
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 3
- 235000021014 blueberries Nutrition 0.000 claims description 3
- 235000013373 food additive Nutrition 0.000 claims description 3
- 239000002778 food additive Substances 0.000 claims description 3
- 235000013402 health food Nutrition 0.000 claims description 3
- -1 hydroxyl isomaltulose Chemical compound 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 229940079593 drug Drugs 0.000 claims description 2
- 239000003814 drug Substances 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 239000000845 maltitol Substances 0.000 claims description 2
- 235000010449 maltitol Nutrition 0.000 claims description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 2
- 229940035436 maltitol Drugs 0.000 claims description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
- 235000010356 sorbitol Nutrition 0.000 claims description 2
- 229960002920 sorbitol Drugs 0.000 claims description 2
- 235000013948 strawberry juice Nutrition 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- 230000036541 health Effects 0.000 abstract description 6
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000002639 sodium chloride Nutrition 0.000 description 19
- 239000000243 solution Substances 0.000 description 7
- JIAARYAFYJHUJI-UHFFFAOYSA-L zinc dichloride Chemical compound [Cl-].[Cl-].[Zn+2] JIAARYAFYJHUJI-UHFFFAOYSA-L 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 230000010354 integration Effects 0.000 description 4
- 238000007789 sealing Methods 0.000 description 4
- 235000007056 Dioscorea composita Nutrition 0.000 description 3
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 description 3
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000819 hypertonic solution Substances 0.000 description 3
- 229940021223 hypertonic solution Drugs 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000001508 potassium citrate Substances 0.000 description 3
- 229960002635 potassium citrate Drugs 0.000 description 3
- 235000011082 potassium citrates Nutrition 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 239000012266 salt solution Substances 0.000 description 3
- 239000011592 zinc chloride Substances 0.000 description 3
- 235000005074 zinc chloride Nutrition 0.000 description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 2
- 240000009088 Fragaria x ananassa Species 0.000 description 2
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 239000005708 Sodium hypochlorite Substances 0.000 description 2
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 235000011148 calcium chloride Nutrition 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 238000010612 desalination reaction Methods 0.000 description 2
- CEJLBZWIKQJOAT-UHFFFAOYSA-N dichloroisocyanuric acid Chemical compound ClN1C(=O)NC(=O)N(Cl)C1=O CEJLBZWIKQJOAT-UHFFFAOYSA-N 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 239000001103 potassium chloride Substances 0.000 description 2
- 235000011164 potassium chloride Nutrition 0.000 description 2
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 2
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000011670 zinc gluconate Substances 0.000 description 2
- 235000011478 zinc gluconate Nutrition 0.000 description 2
- 229960000306 zinc gluconate Drugs 0.000 description 2
- 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 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 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 1
- 241000234272 Dioscoreaceae Species 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 244000283207 Indigofera tinctoria Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 229960002713 calcium chloride Drugs 0.000 description 1
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 1
- 239000001354 calcium citrate Substances 0.000 description 1
- 229960004256 calcium citrate Drugs 0.000 description 1
- 239000004227 calcium gluconate Substances 0.000 description 1
- 235000013927 calcium gluconate Nutrition 0.000 description 1
- 229960004494 calcium gluconate Drugs 0.000 description 1
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 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 1
- 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 1
- 230000035622 drinking Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- NALMPLUMOWIVJC-UHFFFAOYSA-N n,n,4-trimethylbenzeneamine oxide Chemical compound CC1=CC=C([N+](C)(C)[O-])C=C1 NALMPLUMOWIVJC-UHFFFAOYSA-N 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 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 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229960002816 potassium chloride Drugs 0.000 description 1
- 239000001230 potassium iodate Substances 0.000 description 1
- 235000006666 potassium iodate Nutrition 0.000 description 1
- JLKDVMWYMMLWTI-UHFFFAOYSA-M potassium iodate Chemical compound [K+].[O-]I(=O)=O JLKDVMWYMMLWTI-UHFFFAOYSA-M 0.000 description 1
- 229940093930 potassium iodate Drugs 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 239000009765 shen ling bai zhu Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 229960002668 sodium chloride Drugs 0.000 description 1
- 239000011697 sodium iodate Substances 0.000 description 1
- 235000015281 sodium iodate Nutrition 0.000 description 1
- 229940032753 sodium iodate Drugs 0.000 description 1
- 235000010265 sodium sulphite Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 235000013337 tricalcium citrate Nutrition 0.000 description 1
- WGIWBXUNRXCYRA-UHFFFAOYSA-H trizinc;2-hydroxypropane-1,2,3-tricarboxylate Chemical compound [Zn+2].[Zn+2].[Zn+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O WGIWBXUNRXCYRA-UHFFFAOYSA-H 0.000 description 1
- 229960001939 zinc chloride Drugs 0.000 description 1
- 239000011746 zinc citrate Substances 0.000 description 1
- 235000006076 zinc citrate Nutrition 0.000 description 1
- 229940068475 zinc citrate Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
-
- 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
The invention discloses a kind of preparation methods of fresh yam.It is characterized in that peeled and washed fresh yam, slice or stripping and slicing, immerse rapidly color protection treatment in the hypertonic color protection solution being made of first salt A B, second salt C D2, sugared alcohol and water, high temperature enzyme deactivation is cooled to room temperature, and high temperature sterilization is vacuum-packed, normal temperature storage is fresh-keeping.Its advantage is that maintain the nutritive and health protection components of fresh yam to the maximum extent, production technology is easy, product safety, the normal temperature storage shelf-life up to 12 months or more, it is convenient.
Description
Technical field
The invention belongs to technical field of agricultural product process, specifically belong to Chinese yam fresh-keeping processing technology field.
Background technique
Chinese yam is the rhizome of Dioscoreaceae plant Chinese yam.Main product is in Henan, Hubei, Hunan, Hebei, Shanxi, Shaanxi and other places.In
Doctor's habit thinks that Henan produces Chinese yam performance optimal, therefore practises and claim " RHIIZOMA DIOSCOREAE from Henan of China ".The produced Chinese yam in Hubei Li Shizhen (1518-1593 A.D.) native place is similar to palm,
Therefore claim " fingered citron Chinese yam ".
Chinese yam is common tonic Chinese herbal medicine material, and medicinal history is long, first recorded in Shennong's Herbal, is listed in top grade." book on Chinese herbal medicine
Detailed outline " five large effects, kidney-nourishing gas, strengthening the spleen and stomach, stopping leak dysentery, resolving sputum saliva, profit fur are summarised as, classics nourish prescription, such as six
Taste Dihuang Wan, Qiju Dihuang Wan, shenling baizhu powder etc. all contain Chinese yam.Modern research shows that Chinese yam contains Dioscin, biology
Alkali, mucilaginous substance, glycoprotein, active polysaccharide etc. have hypoglycemic, anti-aging, anti-oxidant, adjusting or strengthen immunity, adjustment intestines
The functions such as stomach.
Chinese yam integration of drinking and medicinal herbs, delicate succulence, quality is crisp and refreshing, is loved by consumers as food materials, and foreign exchange earning produces
One of product.The harvest season of fresh Chinese yam concentrates, and fresh yam moisture content is big, and the storability of stem tuber is poor and takes up a large area,
It should not save for a long time and long distance transportation, " fingered citron Chinese yam " are more prominent.
For rational exploitation and utilization Chinese yam resource, numerous studies is carried out about Chinese yam, have also developed a system
Column product, such as Chinese yam noodle, yam flour, quick freezed yam, yam drink, but safe and simple fresh yam preservation technology and production
Product are not yet.There are some preservation methods at present, but uses sodium hypochlorite, sodium sulfite or sodium dichloroisocyanurate Strong oxdiative
Agent is as color stabilizer color protection, although keeping Chinese yam not brown stain, the nutritive and health protection components of Chinese yam are oxidized destruction, fresh yam
Do not have healthy nutritive value.It is exactly using water such as a kind of production method of fresh yam of patent of invention CN102318666B:
VC: sodium dichloroisocyanurate=100:0.07-0.13:0.018-0.022 solution sterilization, again in water after peeling: sodium hypochlorite: VC
Color protection in=100:0.07-0.13:0.014-0.016 solution.Except this, also there is the method using high level salt solution color protection, it is still, high
Salt diet can cause the diseases such as cardiovascular and cerebrovascular, hypertension.As patent of invention CN104273215A uses raw material and water total weight 10-
18% salt is marinated, although can achieve color-protecting function, later period necessary desalination and salt content height are harmful to human health.
Summary of the invention
In order to overcome the shortage of prior art, the present invention using safety food additives, science compounding hypertonic solution (by
First salt+second salt+sugar alcohol+water composition) color protection, then cooperate high temperature enzyme deactivation, it is vacuum-packed, the more Integration ofTechnologies of high temperature sterilization prepare fresh-keeping
Chinese yam, can reach not only prevents brown stain, but also keeps the purpose of the nutritive and health protection components of Chinese yam to the maximum extent, and product normal temperature storage
Transport stored, was convenient up to 12 months or more shelf-life.
For achieving the above object, the present invention provides following technical scheme
A kind of preparation method of fresh yam, it is characterised in that: steps are as follows:
1) fresh yam is removed the peel, rejects worm-eaten or mechanical wounding goes bad, change colour position；
2) peeling Chinese yam is cleaned up with flowing mountain spring water or tap water；
3) by clean yam slices or stripping and slicing；
4) yam slice or block are immersed rapidly in the hypertonic color protection solution being made of first salt A B, second salt C D2, sugared alcohol and water
Color protection treatment,
Wherein:
A=K+,Na+；
B=Cl-,IO3-, citrate, bicarbonate radical etc.；
C=Ca2+, Zn2+；
D=Cl-, citrate, glucose acid group etc.；
5) yam slice after color protection treatment or block are put into boiling water bath quick blanching enzyme deactivation；
6) yam slice after blanching or block are rapidly cooled to close to room temperature；
7) it measures, is added or is added without fruit juice or fruit sauce, packed, vacuumized with aluminum foil bag, seal；
8) the Chinese yam high temperature sterilization that vacuum-pumping density is sealed；
9) after cooling, packaging bag free surface moisture is dried, is cased, storage, normal temperature storage.
According to the above scheme, the color protection time is 10-30min.
According to the above scheme, the blanching time is 2-5min.
According to the above scheme, 105 DEG C -115 DEG C of the high temperature sterilization temperature, sterilizing time 10-15 minutes.
According to the above scheme, the hypertonic colour protecting liquid by weight percentage by (0.1%-2.0%) first salt A B,
(0.01%-1.0%) second salt C D2, (1%-6.0%) sugar alcohol and excess water composition.
According to the above scheme, first salt AB can be sodium chloride or potassium chloride or Potassiumiodate or sodium iodate or potassium citrate or lemon
Sour sodium or saleratus or sodium bicarbonate；Second salt CD2 can be calcium chloride or zinc chloride or zinc gluconate or calcium gluconate or
Zinc citrate or calcium citrate etc..
According to the above scheme, sugar alcohol be food additives, selected from xylitol, D-glucitol, L- mannitol, maltitol,
One or both of hydroxyl isomaltulose.
According to the above scheme, Chinese yam raw material used is not only suitable for crisp Chinese yam, is also applied for powder Chinese yam, especially suitable fingered citron mountain
Medicine.
According to the above scheme, gained fresh yam product can be the health food of eating as opening, be also possible to boil in the hotpot or
The food materials of culinary art can also be used as the raw material of food processing.
According to the above scheme, fruit juice or fruit sauce is added, the health food of eating as opening, fruit juice or fruit is made
Sauce can be original strawberry juice or strawberry, apple fumet or apple jam, pineapple Normal juice or pineapple jam, lemon juice or jam with lemon, indigo plant
Certain kind of berries Normal juice or blueberry jam etc..
According to the above scheme, fresh-keeping Chinese yam is without refrigeration or cold storage, and the room temperature shelf-life was up to 12 months or more.
Beneficial effects of the present invention:
The main reason for Chinese yam brown stain is to contain polyphenol oxidase simultaneously containing a large amount of polyphenols in Chinese yam, by
When mechanical damage or heat treatment, oxidation occurs and changes colour, by hypertonic solution color protection, then cooperates high temperature enzyme deactivation, is vacuum-packed, it is high
Temperature sterilizes more Integration ofTechnologies and prepares fresh yam, can achieve the effect that prevent brown stain.Traditional preservation method is protected using high level salt solution
Color, still, high salt diet can cause the diseases such as cardiovascular and cerebrovascular, hypertension.Such as patent of invention CN104273215A using raw material and
The salt of water total weight 10-18% is marinated, although can achieve color-protecting function, later period necessary desalination and salt content height, to people
Body health is unfavorable.Effect of color protection is not achieved in single low salt solutions again, and this patent uses first salt and the two distinct types of salt of second salt,
Cooperate again with sugar alcohol, synergistic function forms hypertonic solution, makes enzymatic inactivation, while cooperating high temperature enzyme deactivation again, is vacuum-packed, high
Temperature sterilizes more Integration ofTechnologies and prepares fresh yam, and can reach both prevents brown stain, edible safety, the room temperature shelf-life up to 12 months with
On, without any toxic side effect, and the purpose of the nutritive and health protection components of Chinese yam is kept to the maximum extent, and reach target.
Specific embodiment
It is described further below with specific embodiment.
Embodiment one:
1) fresh yam is removed the peel, rejects worm-eaten or mechanical wounding goes bad, change colour position；
2) peeling Chinese yam is cleaned up with flowing mountain spring water or tap water；
3) by clean yam slices；
4) yam slice is immersed rapidly to hypertonic color protection solution (+6.0% xylose of+1.0% zinc gluconate of 0.1% sodium chloride
Alcohol+water (H2O) form) in color protection 10 minutes；
5) yam slice after color protection treatment is put into boiling water bath quick blanching enzyme deactivation in 2 minutes；
6) yam slice after blanching is rapidly cooled to close to room temperature；
7) it measures, is packed with aluminum foil bag, vacuum machine vacuumizes, sealing；
8) the Chinese yam high temperature sterilization that vacuum-pumping density is sealed, 105 DEG C of sterilization temperature, sterilizing time 15 minutes；
9) after cooling, packaging bag free surface moisture is dried, is cased, storage, normal temperature storage.
Normal temperature storage December, it is non-discolouring through testing product, do not soften, texture it is constant, Chinese yam flavor is prominent, in good taste, battalion
It is good to form point holding.
Embodiment two:
1) fresh yam is removed the peel, rejects worm-eaten or mechanical wounding goes bad, change colour position；
2) peeling Chinese yam is cleaned up with flowing mountain spring water or tap water；
3) by clean Chinese yam stripping and slicing；
4) yam slice or block are immersed into rapidly hypertonic color protection solution (+1% sorb of+1.0% calcium chloride of 2.0% potassium citrate
Sugar alcohol+water (H2O) form) in color protection 30 minutes；
5) the Chinese yam block after color protection treatment is put into boiling water bath quick blanching enzyme deactivation in 5 minutes；
6) the Chinese yam block after blanching is rapidly cooled to close to room temperature；
7) it measures, is packed with aluminum foil bag, vacuum machine vacuumizes, sealing；
8) the Chinese yam high temperature sterilization that vacuum-pumping density is sealed, 115 DEG C of sterilization temperature, sterilizing time 15 minutes；
9) after cooling, packaging bag free surface moisture is dried, is cased, storage, normal temperature storage.
Normal temperature storage 14 months, it is non-discolouring through testing product, do not soften, texture it is constant, Chinese yam flavor is prominent, in good taste, battalion
It is good to form point holding.
Embodiment three:
1) fresh yam is removed the peel, rejects worm-eaten or mechanical wounding goes bad, change colour position；
2) peeling Chinese yam is cleaned up with flowing mountain spring water or tap water；
3) by clean yam slices；
4) yam slice is immersed rapidly to hypertonic color protection solution (+0.5% zinc chloride of 1.0% potassium chloride+(5.0%) maltose
Alcohol+water (H2O) form) in color protection 20 minutes；
5) yam slice after color protection treatment is put into boiling water bath quick blanching enzyme deactivation in 3 minutes；
6) yam slice after blanching is rapidly cooled to close to room temperature；
7) it measures, strawberry jam is added, is packed with aluminum foil bag, vacuum machine vacuumizes, sealing；
8) the Chinese yam high temperature sterilization that vacuum-pumping density is sealed, 110 DEG C of sterilization temperature, sterilizing time 10 minutes；
9) after cooling, packaging bag free surface moisture is dried, is cased, storage, normal temperature storage.
Normal temperature storage 13 months, it is non-discolouring through testing product, do not soften, texture it is constant, Chinese yam flavor is prominent, in good taste, battalion
It is good to form point holding.
Example IV:
1) fresh yam is removed the peel, rejects worm-eaten or mechanical wounding goes bad, change colour position；
2) peeling Chinese yam is cleaned up with flowing mountain spring water or tap water；
3) by clean Chinese yam stripping and slicing；
4) Chinese yam block is immersed into rapidly hypertonic color protection solution ((1.5%) potassium citrate+(0.2%) zinc chloride+(4.0%)
L- mannitol+water (H2O) form) in color protection 15 minutes；
5) the Chinese yam block after color protection treatment is put into boiling water bath quick blanching enzyme deactivation in 4 minutes；
6) the Chinese yam block after blanching is rapidly cooled to close to room temperature；
7) it measures, lemon juice is added, is packed with aluminum foil bag, vacuum machine vacuumizes, sealing；
8) the Chinese yam high temperature sterilization that vacuum-pumping density is sealed, 110 DEG C of sterilization temperature, sterilizing time 11 minutes；
9) after cooling, packaging bag free surface moisture is dried, is cased, storage, normal temperature storage.
Normal temperature storage 15 months, it is non-discolouring through testing product, do not soften, texture it is constant, Chinese yam flavor is prominent, in good taste, battalion
It is good to form point holding.
Claims (6)
1. a kind of preparation method of fresh yam, it is characterised in that: steps are as follows:
1) fresh yam is removed the peel, rejects worm-eaten or mechanical wounding goes bad, change colour position；
2) peeling Chinese yam is cleaned up with flowing mountain spring water or tap water；
3) by clean yam slices or stripping and slicing；
4) yam slice or block are immersed rapidly by first salt A B, second salt C D2, sugared alcohol and water composition hypertonic color protection solution in color protection,
Wherein:
A=K+,Na+；
B=Cl-, citrate；
C=Ca2+, Zn2+；
D= Cl-, glucose acid group；
The hypertonic colour protecting liquid is by weight percentage by (0.1%-2.0%) first salt A B, (0.01%-1.0%) second salt C D2、
(1%-6.0%) sugar alcohol and excess water composition；
5) yam slice after color protection treatment or block are put into boiling water bath quick blanching enzyme deactivation, and the blanching time is 2-5min；
6) yam slice after blanching or block are rapidly cooled to close to room temperature；
7) it measures, is added or is added without fruit juice or fruit sauce, packed, vacuumized with aluminum foil bag, seal；
8) the Chinese yam high temperature sterilization that vacuum-pumping density is sealed, high temperature sterilization temperature are 105 DEG C -115 DEG C；
9) after cooling, packaging bag free surface moisture is dried, is cased, storage, normal temperature storage.
2. the preparation method of fresh yam according to claim 1, it is characterised in that: the color protection time is 10-
30min。
3. the preparation method of fresh yam according to claim 1, it is characterised in that: the time of the high temperature sterilization is
10-15 minutes.
4. the preparation method of fresh yam according to claim 1, it is characterised in that: its sugar alcohol is food additives, choosing
From one or both of xylitol, D-glucitol, L- mannitol, maltitol, hydroxyl isomaltulose.
5. the preparation method of fresh yam according to claim 1, it is characterised in that: Chinese yam raw material used is selected from crisp mountain
Medicine, powder Chinese yam or fingered citron Chinese yam.
6. the preparation method of fresh yam according to claim 1, it is characterised in that: fruit juice or fruit sauce is added,
The health food of eating as opening is made；Fruit juice or fruit sauce be original strawberry juice, apple fumet or apple jam, pineapple Normal juice or
Pineapple jam, lemon juice or jam with lemon, blueberries raw juice or blueberry jam.
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| CN108850134A (en) * | 2018-08-06 | 2018-11-23 | 徐州康汇百年食品有限公司 | A kind of preservation method of iron rod yam |
| CN110236123A (en) * | 2019-06-13 | 2019-09-17 | 成都中医药大学 | A kind of old weak herbal cuisine and its preparation method and application of prevention and treatment |
| WO2021112775A2 (en) * | 2019-12-06 | 2021-06-10 | Fresh Pasteurize Durian Company Limited | Durian preservation process by high temperature pasteurization |
| CN113350388A (en) * | 2020-03-04 | 2021-09-07 | 湖南鲜者尤良中药有限公司 | Preservative-free traditional Chinese medicine fresh minced fillet and preparation process and application thereof |
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|---|---|---|---|---|
| CN102461770A (en) * | 2010-11-05 | 2012-05-23 | 陈新明 | Fruit jam and its preparation method |
| CN102318666B (en) * | 2011-06-19 | 2013-04-17 | 徐州建华食品有限公司 | Method for making fresh yam |
| CN103431028A (en) * | 2013-08-23 | 2013-12-11 | 广西大学 | Compound anti-browning method for fresh-cut Chinese yams |
| CN104286162A (en) * | 2014-10-16 | 2015-01-21 | 浙江小二黑食品有限公司 | Novel color-protecting treating agent |
| CN105595259A (en) * | 2015-12-18 | 2016-05-25 | 湖北工业大学 | Preparation method of Chinese yams in non-thermal physical fresh preservation |
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2016
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461770A (en) * | 2010-11-05 | 2012-05-23 | 陈新明 | Fruit jam and its preparation method |
| CN102318666B (en) * | 2011-06-19 | 2013-04-17 | 徐州建华食品有限公司 | Method for making fresh yam |
| CN103431028A (en) * | 2013-08-23 | 2013-12-11 | 广西大学 | Compound anti-browning method for fresh-cut Chinese yams |
| CN104286162A (en) * | 2014-10-16 | 2015-01-21 | 浙江小二黑食品有限公司 | Novel color-protecting treating agent |
| CN105595259A (en) * | 2015-12-18 | 2016-05-25 | 湖北工业大学 | Preparation method of Chinese yams in non-thermal physical fresh preservation |
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Effective date of registration: 20210816 Address after: 435400 Wuxue Industrial Park, Huanggang City, Hubei Province (north of Qikong Road) Patentee after: HUBEI WANXING FLOUR INDUSTRY Co.,Ltd. Address before: 430065 Hubei Province, Wuhan city Hongshan District HUANGJIAHU Road No. 1 Patentee before: HUBEI University OF CHINESE MEDICINE |