CN107183297A - A kind of instant Chinese yam slices of selenium-rich and its preparation technology - Google Patents
A kind of instant Chinese yam slices of selenium-rich and its preparation technology Download PDFInfo
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- CN107183297A CN107183297A CN201710517015.9A CN201710517015A CN107183297A CN 107183297 A CN107183297 A CN 107183297A CN 201710517015 A CN201710517015 A CN 201710517015A CN 107183297 A CN107183297 A CN 107183297A
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- 239000011669 selenium Substances 0.000 title claims abstract description 67
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- 229960002401 calcium lactate Drugs 0.000 claims description 13
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- 235000011086 calcium lactate Nutrition 0.000 claims description 13
- -1 fatty acid cane sugar ester Chemical class 0.000 claims description 13
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- 238000000034 method Methods 0.000 claims description 10
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of instant Chinese yam slices of selenium-rich and its preparation technology, belong to technical field of food preparation, the instant Chinese yam slices of selenium-rich be by pre-processing, pickling, harden, dehydrate, the step such as sterilization packaging prepares；Preparation technology of the present invention is simple, and the instant Chinese yam slices organoleptic indicator of obtained selenium-rich and physical and chemical index are superior to Chinese yam slices organoleptic indicator and physical and chemical index made from prior art；In addition, the instant Chinese yam slices color and luster deliciousness of selenium-rich, crispy in taste, surface aesthetic are smooth, do not shrink, not fold, selenium-rich content is high, be of high nutritive value, and moisture content is low, and edible very convenient.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of instant Chinese yam slices of selenium-rich and its preparation technology.
Background technology
Chinese yam (Dioscorea opposita) be Dioscoreaceae herbaceos perennial Chinese yam root tuber, also known as Chinese yam rhizome,
RHIIZOMA DIOSCOREAE from Henan of China, mountain mushroom, are that China's tradition obtains one of integration of drinking and medicinal herbs food.《Compendium of Materia Medica》Recording Chinese yam has " kidney-nourishing gas, invigorating the spleen
The effect of stomach, stopping leak disease, resolving sputum life, profit fur "；Do not stop for spleen eating less, chronic diarrhea, chronic enteritis, the deficiency syndrome of the lung are breathed with cough；Chinese yam is eaten
Medicine dual-purpose, at home and abroad in the market is popular, and high financial profit, social benefit are significantly, in following food processing industry
In development have it is wide before.Fresh Chinese yam be difficult storage, the shelf-life it is short, these defects seriously hinder the scale kind of Chinese yam
Plant and its industrialized development, deep processing is greatly improved the added value of Chinese yam, be to solve weight unsalable after Chinese yam large-scale plantation
Approach is wanted, is also the only way of Chinese yam industrialized development.Current Chinese yam is mainly used in eating raw, and deep processed product is also less, main
There are dry Chinese yam, common yam rhizome powder and Chinese yam beverage etc..Chinese yam crisp chip is a kind of emerging Chinese yam leisure food, with its good mouthfeel
Favored deeply by consumers in general with abundant nutrition.Chinese yam crisp chip in the market mainly by high-temperature baking, it is fried,
The methods such as heated-air drying, vacuum microwave, freeze-drying are made, and existing product loses the original local flavor of Chinese yam, and hardness is big, crisp
Sense is not strong, have lost a large amount of nutritional ingredients, and product form is single.
Selenium is trace mineral element needed by human, with the phase closely such as immune function of human body, anti-oxidant, antitumaous effect
Close.The people that takes the photograph of appropriate increase selenium measures, to maintaining healthy, some diseases of prevention generations significant.Food Selenium
Low-level, which takes the photograph Human To Human's body health, potential threat, and the normal need of human body is only insufficient for by the selenium in wholefood,
Therefore nutritionist suggestion answer Devoting Major Efforts To Developing selenium-enriched food, with meet people it is healthy the need for.Generally adopt both at home and abroad at present
With the inorganic salts of selenium as hardening agent, the deficiency for selenium in complementary diets；There are some researches show Organic Selenium is bright to the toxicity of animal
It is aobvious to be less than inorganic selenium, therefore food of the exploitation rich in Organic Selenium turns into the focus studied both at home and abroad as selenium-supply nutrient source.
Demand based on problem above and existing market, this law invention provides a kind of different from prior art, and can be maximum
Limit retains Chinese yam nutritional ingredient and increases the Chinese yam piece preparation method of Se content.
The disclosure of background above technology contents is only used for inventive concept and the technical scheme that auxiliary understands the present invention, and it is not
The prior art of present patent application is necessarily belonged to, the applying date of the above in present patent application is being shown without tangible proof
In the case of disclosed, above-mentioned background technology should not be taken to evaluate the novelty and creativeness of the application.
The content of the invention
Present invention aims at a kind of instant Chinese yam slices of selenium-rich and its preparation technology is proposed, to solve above-mentioned prior art system
Standby Chinese yam slices hardness is big, crunchy sensation is not strong, and nutrient loss is serious, and the single technical problem of product form.
To solve above technical problem, the present invention uses following technical matters：
A kind of instant Chinese yam slices of selenium-rich, be by pre-processing, pickling, harden, dehydrate, it is prepared by the step such as sterilization packaging
Obtain.
The present invention also provides a kind of preparation technology of the instant Chinese yam slices of selenium-rich, comprises the following steps：
S1：Once pre-process：Segment after fresh Chinese yam is removed the peel, is put into pot, adds water and boil to boiling, after after 4min, drag for
Go out to use cold water flush, the viscous fluid on Chinese yam surface is rinsed well, then the Chinese yam rinsed well is cut into thickness for 1.5-2.5cm
Sheet, it is standby；
S2：Secondary pretreatment：Step S1 Chinese yam slices are put into immersion liquid, immersion 30- is carried out under ul-trasonic irradiation
45min, is refiltered；
The immersion liquid is in units of parts by weight, including following raw material：0.1-0.3 parts of fatty acid cane sugar ester, monostearate are sweet
0.3-0.6 parts of grease, 0.5-1 parts of D-mannital, 0.4-1.2 parts of tripotassium phosphate, 0.8-1.5 parts of propane diols, 42-90 parts of water,
Agitated concussion obtains immersion liquid；
S3：Pickle：Chinese yam slices Jing Guo secondary pretreatment are well mixed with additive, 2-4d is pickled at 35-40 DEG C；
S4：Hardening：By the Chinese yam slices through pickling at 80-100 DEG C blanching 2-4min, then the Chinese yam slices of blanching are put
1-2h is soaked in containing calcium gluconae, calcium lactate, ginger extract, the grape fruitade of honey, then in concentration grape
Carried out in juice after ultrasonication, then soak 20-40min；
S5：Dehydrate：It is not higher than 10% that Chinese yam slices after hardening, which are dehydrated to content,；
S6：Sterilization packaging：Chinese yam slices after dehydration are sterilized under the conditions of vacuum is 0.088MP-1.0MP, then
It is vacuum-packed.
Further, the ratio between Chinese yam sheet weight and immersion liquid volume are 1 in step S2:2-3.
Further, immersion liquid is in units of parts by weight in step S2, including following raw material：0.2 part of fatty acid cane sugar ester, list
0.45 part of tristerin, 0.7 part of D-mannital, 0.8 part of tripotassium phosphate, 1.1 parts of propane diols, 66 parts of water, agitated shake
Swing acquisition immersion liquid.
Further, additive is in units of parts by weight in step S3, including following raw material：8-10 parts of sucrose, salt 2-5
Part, 1-3 parts of seaweed selenium poly saccharide, 0.5-1.5 parts of L- selenium-methyl selenium substituted aminothiopropionics, 0.1-0.4 parts of selenium yeast, konjaku powder
0.2-0.4 parts, 0.05-0.1 parts of selenium, 0.0.2-0.08 parts of zinc, 0.02-0.08 parts of iron.
Preferably, the additive is in units of parts by weight, including following raw material：9 parts of sucrose, 3.5 parts of salt, marine alga selenium
2 parts of polysaccharide, 1 part of L- selenium-methyl selenium substituted aminothiopropionics, 0.2 part of selenium yeast, 0.3 part of konjaku powder, 0.07 part of selenium, 0.05 part of zinc,
0.05 part of iron.
Further, calcium gluconae, calcium lactate, ginger extract, the addition of honey in step S4 grape fruitades
Respectively：10g/L-14g/L、2.5g/L-5.5g/L、15g/L-20g/L、20g/L-25g/L.
Further, ultrasonic power is 30-50W in step S2, and temperature is 43-48 DEG C.
Further, ultrasonic power is 45-95W in step S4, and temperature is 65-88 DEG C, and sonication times are 3-5min.
Further, step S5 dehydrates condition and is：5-10 DEG C of temperature, keeps 40-60min, then in 15-20 DEG C of temperature
Under the conditions of keep 60-120min, finally temperature be 35-40 DEG C under the conditions of keep 30-50min.
The invention has the advantages that：
(1) association is played in D-mannital, tripotassium phosphate, fatty acid cane sugar ester, glycerin monostearate, the addition of propane diols
Same-action, can soften Chinese yam slices tissue, increase its surface-active, improve infiltration and the absorbability of Chinese yam slices tissue, make it
Increase selenium element and the absorption of other nutriments in curing process, so as to improve Chinese yam slices Se content.
(2) brittleness of the instant Chinese yam slices of selenium-rich is increased by hardening；In addition, with the addition of gluconic acid in grape fruitade
Calcium, calcium lactate, ginger extract, honey；The nutriment in Chinese yam slices can be strengthened, the turnover rate of its nutriment is reduced, change
Kind Chinese yam slices outward appearance and mouthfeel；Ginger extract and honey play synergy, and honey can improve the permeability of Chinese yam slices, and ginger is carried
Liquid is taken to improve the oxidation resistance of Chinese yam slices so that the nutriment in grape fruitade and ginger extract infiltrates through Chinese yam slices
In, improve its nutritive value.
(3) preparation technology of the present invention is simple, and the instant Chinese yam slices organoleptic indicator of obtained selenium-rich and physical and chemical index are superior to
Chinese yam slices organoleptic indicator and physical and chemical index made from prior art.
(4) selenium-rich Chinese yam slices color and luster deliciousness of the invention, crispy in taste, surface aesthetic are smooth, do not shrink, not fold, richness
Se content is high, be of high nutritive value, and moisture content is low, and edible very convenient.
Embodiment
For ease of more fully understanding the present invention, it is illustrated by following examples, these embodiments belong to the present invention's
Protection domain, but do not limit the scope of the invention.
Embodiment 1
The preparation method of the instant Chinese yam slices of selenium-rich, comprises the following steps：
S1：Once pre-process：Segment after fresh Chinese yam is removed the peel, is put into pot, adds water and boil to boiling, after after 4min, drag for
Go out to use cold water flush, the viscous fluid on Chinese yam surface is rinsed well, then the Chinese yam rinsed well is cut into the piece that thickness is 1.5cm
Shape, it is standby；
S2：Secondary pretreatment：Chinese yam slices are put into immersion liquid, are 30W in ultrasonic power, temperature is leaching under the conditions of 43 DEG C
30min is steeped, is refiltered；The ratio between the Chinese yam sheet weight and immersion liquid volume are 1:2；
The immersion liquid is in units of parts by weight, including following raw material：0.1 part of fatty acid cane sugar ester, glycerin monostearate
0.3 part, 0.51 part of D-mannital, 0.4 part of tripotassium phosphate, 0.8 part of propane diols, 42 parts of water, it is agitated concussion obtain immersion liquid；
S3：Pickle：Chinese yam slices Jing Guo secondary pretreatment are well mixed with additive, 4d is pickled at 35 DEG C；
The additive is in units of parts by weight, including following raw material：8 parts of sucrose, 2 parts of salt, 1 part of seaweed selenium poly saccharide,
0.5 part of L- selenium-methyl selenium substituted aminothiopropionics, 0.1 part of selenium yeast, 0.2 part of konjaku powder, 0.05 part of selenium, 0.0.2 parts of zinc, iron
0.02 part；
S4：Hardening：By the Chinese yam slices through pickling at 80 DEG C blanching 2min, then by the Chinese yam slices of blanching be placed in containing
1h is soaked in calcium gluconae, calcium lactate, ginger extract, the grape fruitade of honey, is then carried out in grape fruitade
Ultrasonication, ultrasonic power is 45W, and temperature is 65 DEG C, and sonication times are 5min；Soaked again after ultrasonication
20min；
Calcium gluconae, calcium lactate, ginger extract, the addition of honey are respectively in the grape fruitade：10g/
L、2.5g/L、15g/L、20g/L；
S5：Dehydrate：Chinese yam slices after hardening are dehydrated, the condition of dehydrating is：5 DEG C of temperature, keeps
60min, then keep 120min under the conditions of 15 DEG C of temperature, is finally to keep 30min under the conditions of 35 DEG C in temperature, through dehydrating
The water content of Chinese yam slices is not higher than 10% afterwards；
S6：Sterilization packaging：Chinese yam slices after dehydration are sterilized under the conditions of vacuum is 0.088MP, then carried out true
Empty package.
Embodiment 2
The preparation method of the instant Chinese yam slices of selenium-rich, comprises the following steps：
S1：Once pre-process：Segment after fresh Chinese yam is removed the peel, is put into pot, adds water and boil to boiling, after after 4min, drag for
Go out to use cold water flush, the viscous fluid on Chinese yam surface is rinsed well, then the Chinese yam rinsed well is cut into the piece that thickness is 2cm
Shape, it is standby；
S2：Secondary pretreatment：Step S1 Chinese yam slices are put into immersion liquid, be 40W in ultrasonic power, temperature is 45
35min is soaked under the conditions of DEG C, is refiltered；The ratio between the Chinese yam sheet weight and immersion liquid volume are 1:2.5；
The immersion liquid is in units of parts by weight, including following raw material：0.2 part of fatty acid cane sugar ester, glycerin monostearate
0.45 part, 0.7 part of D-mannital, 0.8 part of tripotassium phosphate, 1.1 parts of propane diols, 66 parts of water, it is agitated concussion obtain immersion liquid；
S3：Pickle：Chinese yam slices Jing Guo secondary pretreatment are well mixed with additive, 3d is pickled at 35 DEG C；
The additive is in units of parts by weight, including following raw material：Including following raw material：9 parts of sucrose, 3.5 parts of salt,
2 parts of seaweed selenium poly saccharide, 1 part of L- selenium-methyl selenium substituted aminothiopropionics, 0.2 part of selenium yeast, 0.3 part of konjaku powder, 0.07 part of selenium, zinc
0.05 part, 0.05 part of iron；
S4：Hardening：By the Chinese yam slices through pickling at 90 DEG C blanching 3min, then by the Chinese yam slices of blanching be placed in containing
1.5h is soaked in calcium gluconae, calcium lactate, ginger extract, the grape fruitade of honey, is then entered in grape fruitade
Row ultrasonication, ultrasonic power is 65W, and temperature is 75 DEG C, and sonication times are 4min；Soaked again after ultrasonication
30min；
Calcium gluconae, calcium lactate, ginger extract, the addition of honey are respectively in the grape fruitade：12g/
L、3.5g/L、17g/L、22g/L；
S5：Dehydrate：Chinese yam after hardening is dehydrated, the condition of dehydrating is：10 DEG C of temperature, keeps
35min, then keep 90min under the conditions of 20 DEG C of temperature, is finally to keep 40min under the conditions of 37 DEG C in temperature, through dehydrating
The water content of Chinese yam slices is not higher than 10% afterwards；
S6：Sterilization packaging：Chinese yam slices after dehydration are sterilized under the conditions of vacuum is 0.095MP, then carried out true
Empty package.
Embodiment 3
The preparation method of the instant Chinese yam slices of selenium-rich, comprises the following steps：
S1：Once pre-process：Segment after fresh Chinese yam is removed the peel, is put into pot, adds water and boil to boiling, after after 4min, drag for
Go out to use cold water flush, the viscous fluid on Chinese yam surface is rinsed well, then the Chinese yam rinsed well is cut into the piece that thickness is 2.5cm
Shape, it is standby；
S2：Secondary pretreatment：Chinese yam slices are put into immersion liquid, are 50W in ultrasonic power, temperature is leaching under the conditions of 48 DEG C
30min is steeped, is refiltered；The ratio between the Chinese yam sheet weight and immersion liquid volume are 1:3；
The immersion liquid is in units of parts by weight, including following raw material：0.3 part of fatty acid cane sugar ester, glycerin monostearate
0.6 part, 1 part of D-mannital, 1.2 parts of tripotassium phosphate, 1.5 parts of propane diols, 90 parts of water, it is agitated concussion obtain immersion liquid；
S3：Pickle：Chinese yam slices Jing Guo secondary pretreatment are well mixed with additive, 2d is pickled at 40 DEG C；
The additive is in units of parts by weight, including following raw material：10 parts of sucrose, 5 parts of salt, 3 parts of seaweed selenium poly saccharide,
1.5 parts of L- selenium-methyl selenium substituted aminothiopropionics, 0.4 part of selenium yeast, 0.4 part of konjaku powder, 0.1 part of selenium, 0.08 part of zinc, iron 0.08
Part；
S4：Hardening：By the Chinese yam slices through pickling at 100 DEG C blanching 2min, then the Chinese yam slices of blanching be placed in contained
2h is soaked in the grape fruitade for having calcium gluconae, calcium lactate, ginger extract, honey, is then entered in grape fruitade
Row ultrasonication, ultrasonic power is 95W, and temperature is 88 DEG C, and sonication times are 3min；Soaked again after ultrasonication
40min；
Calcium gluconae, calcium lactate, ginger extract, the addition of honey are respectively in the grape fruitade：14g/
L、5.5g/L、20g/L、25g/L；
S5：Dehydrate：Chinese yam slices after hardening are dehydrated, the condition of dehydrating is：10 DEG C of temperature, keeps
40min, then keep 60min under the conditions of 20 DEG C of temperature, is finally to keep 50min under the conditions of 40 DEG C in temperature, through dehydrating
The water content of Chinese yam slices is not higher than 10% afterwards；
S6：Sterilization packaging：Chinese yam slices after dehydration are sterilized under the conditions of vacuum is 1.0MP, then carry out vacuum
Packaging.
Comparative example 1
By Chinese yam carry out once pretreatment cut into slices after, without it is secondary pretreatment immersion liquid immersion, other preparation technologies with
The preparation technology of embodiment 2 is identical.
Comparative example 2
The immersion liquid is in units of parts by weight, including following raw material：0.2 part of fatty acid cane sugar ester, glycerin monostearate
0.45 part, 0.7 part of D-mannital, 1.1 parts of propane diols, 66 parts of water, agitated concussion obtains immersion liquid, other preparation technologies and reality
The preparation technology for applying example 2 is identical.
Comparative example 3
The immersion liquid is in units of parts by weight, including following raw material：0.2 part of fatty acid cane sugar ester, glycerin monostearate
0.45 part, 0.7 part of D-mannital, 0.8 part of tripotassium phosphate, 1.1 parts of propane diols, 66 parts of water, it is agitated concussion obtain immersion liquid, its
His preparation technology is identical with the preparation technology of embodiment 2.
Comparative example 4
The immersion liquid is in units of parts by weight, including following raw material：0.7 part of D-mannital, 0.8 part of tripotassium phosphate, water
66 parts, agitated concussion obtains immersion liquid, and other preparation technologies are identical with the preparation technology of embodiment 2.
Comparative example 5
By the Chinese yam slices through pickling at 100 DEG C blanching 2min, the Chinese yam slices of blanching directly enter without any processing
Row is dehydrated, and other preparation technologies are identical with the preparation technology of embodiment 2.
Comparative example 6
Chinese yam slices through secondary pretreatment are directly subjected to cure process, has lacked pickle step compared with Example 2, its
His preparation technology is identical with the preparation technology of embodiment 2.
Comparative example 7
The method that " bear child Chinese yam crisp chip " is produced using Nanning Pin Ya commerce and trade Co., Ltd, prepares Chinese yam crisp chip.
Instant Chinese yam slices are prepared using embodiment 1-3 and comparative example 1-7 preparation technology, the sense organ of Chinese yam slices is detected respectively
Index, physical and chemical index, as a result such as following table：
From comparative example 1 and embodiment 2, secondary pretreatment immersion liquid can soften Chinese yam slices tissue, make Chinese yam slices
Each nutriment can preferably penetrate into wherein in curing process；From comparative example 2-4 and embodiment 2, secondary pre- place
Reason immersion liquid is not added with tripotassium phosphate, D-mannital, fatty acid cane sugar ester, glycerin monostearate, the sense organ of propane diols Chinese yam slices
Index and physical and chemical index have declined, and this is due to that D-mannital is texturizing agents, can soften Chinese yam slices tissue, fat
Fat acid sucrose ester, glycerin monostearate, propane diols are emulsifying agent, can increase Chinese yam slices surface-active, tripotassium phosphate is chela
Mixture, can cooperate with D-mannital, fatty acid cane sugar ester, glycerin monostearate, propane diols one to work, and improve Chinese yam slices
The infiltration of tissue and absorbability, make it increase selenium element and the absorption of other nutriments in curing process, so as to improve
Chinese yam slices Se content.
From comparative example 6 and embodiment 2, pickle, the Se content of Chinese yam slices and contain by additive rich in selenium
Sugar amount is low；It was found from comparative example 5 and embodiment 3, the color and luster of Chinese yam slices is single, and surface is unsightly smooth, and mouthfeel is not good, contain
Sugared rate is low, and organoleptic indicator and physical and chemical index are all poor, this be due to grape fruitade with the addition of calcium gluconae, calcium lactate,
Ginger extract, honey；Calcium gluconae is strengthened as nutritional agents, can strengthen the nutriment in Chinese yam slices, reduces its nutrition
The turnover rate of material, calcium lactate can improve Chinese yam slices outward appearance and mouthfeel as swelling agent, and ginger extract and honey play collaboration and made
The permeability of Chinese yam slices can be improved with, honey, ginger extract improves the oxidation resistance of Chinese yam slices so that grape fruitade and
Nutriment in ginger extract infiltrates through Chinese yam slices, improves its nutritive value.
In addition, from embodiment 1-3 and comparative example 7, sense organ refers to Chinese yam slices of the invention compared with prior art
Mark and physical and chemical index, which all have, to be improved significantly and improves, and Chinese yam slices selenium-rich content of the present invention is high, is prepared with prior art
Chinese yam slices, which are compared, has significant advanced character.
Above content is to combine specific preferred embodiment further description made for the present invention, it is impossible to assert
The specific implementation of the present invention is confined to these explanations, for person of an ordinary skill in the technical field, is not departing from
On the premise of present inventive concept, some simple deduction or replace can also be made, the present invention should be all considered as belonging to by being submitted
Claims determine scope of patent protection.
Claims (10)
1. a kind of instant Chinese yam slices of selenium-rich, it is characterised in that the instant Chinese yam slices are by pre-processing, pickling, harden, be dehydrated
The steps such as drying, sterilization packaging are prepared.
2. a kind of preparation technology of the instant Chinese yam slices of selenium-rich as claimed in claim 1, it is characterised in that the preparation technology includes
Following steps：
S1：Once pre-process：Segment after fresh Chinese yam is removed the peel, is put into pot, adds water and boil to boiling, after after 4min, pull use out
Cold water flush, the viscous fluid on Chinese yam surface is rinsed well, then the Chinese yam rinsed well is cut into the piece that thickness is 1.5-2.5cm
Shape, it is standby；
S2：Secondary pretreatment：Step S1 Chinese yam slices are put into immersion liquid, immersion 30-45min are carried out under ul-trasonic irradiation,
Refilter；
The immersion liquid is in units of parts by weight, including following raw material：0.1-0.3 parts of fatty acid cane sugar ester, glycerin monostearate
0.3-0.6 parts, 0.5-1 parts of D-mannital, 0.4-1.2 parts of tripotassium phosphate, 0.8-1.5 parts of propane diols, 42-90 parts of water, through stirring
Mix concussion and obtain immersion liquid；
S3：Pickle：Chinese yam slices and additive Jing Guo after-treatment are well mixed, 2-4d is pickled at 35-40 DEG C；
S4：Hardening：By the Chinese yam slices through pickling at 80-100 DEG C blanching 2-4min, then the Chinese yam slices of blanching be placed in contained
1-2h is soaked in the grape fruitade for having calcium gluconae, calcium lactate, ginger extract, honey, then in grape fruitade
Carry out after ultrasonication, then soak 20-40min；
S5：Dehydrate：Chinese yam slices after hardening are dehydrated to water content and are not higher than 10%；
S6：Sterilization packaging：Chinese yam slices after dehydration are sterilized under the conditions of vacuum is 0.088MP-1.0MP, then carried out
Vacuum packaging.
3. the preparation technology of the instant Chinese yam slices of selenium-rich as claimed in claim 2, it is characterised in that Chinese yam slices weight in the step S2
The ratio between amount and immersion liquid volume are 1:2-3.
4. the preparation technology of the instant Chinese yam slices of selenium-rich as claimed in claim 2, it is characterised in that immersion liquid is with weight in the step S2
Amount part is unit, including following raw material：0.2 part of fatty acid cane sugar ester, 0.45 part of glycerin monostearate, D-mannital 0.7
Part, 0.8 part of tripotassium phosphate, 1.1 parts of propane diols, 66 parts of water, agitated concussion obtain immersion liquid.
5. the preparation technology of the instant Chinese yam slices of selenium-rich as claimed in claim 2, it is characterised in that in the step S3 additive with
Parts by weight are unit, including following raw material：8-10 parts of sucrose, 2-5 parts of salt, 1-3 parts of seaweed selenium poly saccharide, L- selenium-methyl selenium selenos
0.5-1.5 parts of cysteine, 0.1-0.4 parts of selenium yeast, 0.2-0.4 parts of konjaku powder, 0.05-0.1 parts of selenium, zinc 0.0.2-0.08
Part, 0.02-0.08 parts of iron.
6. the preparation technology of the instant Chinese yam slices of selenium-rich as claimed in claim 5, it is characterised in that the additive using parts by weight as
Unit, including following raw material：9 parts of sucrose, 3.5 parts of salt, 2 parts of seaweed selenium poly saccharide, 1 part of L- selenium-methyl selenium substituted aminothiopropionics, selenium
0.2 part of yeast, 0.3 part of konjaku powder, 0.07 part of selenium, 0.05 part of zinc, 0.05 part of iron.
7. the preparation technology of the instant Chinese yam slices of selenium-rich as claimed in claim 2, it is characterised in that the step S4 grape fruitades
Middle calcium gluconae, calcium lactate, ginger extract, the addition of honey are respectively：10g/L-14g/L、2.5g/L-5.5g/L、
15g/L-20g/L、20g/L-25g/L。
8. the preparation technology of the instant Chinese yam slices of selenium-rich as claimed in claim 2, it is characterised in that ultrasonic wave work(in the step S2
Rate is 30-50W, and temperature is 43-48 DEG C.
9. the preparation technology of the instant Chinese yam slices of selenium-rich as claimed in claim 2, it is characterised in that ultrasonic wave work(in the step S4
Rate is 45-95W, and temperature is 65-88 DEG C, and sonication times are 3-5min.
10. the preparation technology of the instant Chinese yam slices of selenium-rich as claimed in claim 2, it is characterised in that the step S5 is dehydrated
Condition is：5-10 DEG C of temperature, keeps 40-60min, then keeps 60-120min under the conditions of 15-20 DEG C of temperature, finally in temperature
To keep 30-50min under the conditions of 35-40 DEG C.
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Application publication date: 20170922 |