CN107281362A - A kind of color protecting method of Chinese yam drying process - Google Patents
A kind of color protecting method of Chinese yam drying process Download PDFInfo
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- CN107281362A CN107281362A CN201710505573.3A CN201710505573A CN107281362A CN 107281362 A CN107281362 A CN 107281362A CN 201710505573 A CN201710505573 A CN 201710505573A CN 107281362 A CN107281362 A CN 107281362A
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- yam
- sorbic acid
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/894—Dioscoreaceae (Yam family)
- A61K36/8945—Dioscorea, e.g. yam, Chinese yam or water yam
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
- A61K47/08—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite containing oxygen, e.g. ethers, acetals, ketones, quinones, aldehydes, peroxides
- A61K47/12—Carboxylic acids; Salts or anhydrides thereof
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/10—Preparation or pretreatment of starting material
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/10—Preparation or pretreatment of starting material
- A61K2236/17—Preparation or pretreatment of starting material involving drying, e.g. sun-drying or wilting
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Abstract
The invention discloses a kind of color protecting method of Chinese yam drying process, comprise the following steps：Ethanol 300mL is taken to be placed in 500mL beakers, take sorbic acid 200mg to pour into beaker afterwards, stirred with glass bar, it is well mixed after, sorbic acid and alcohol mixed solution are poured into 1000mL volumetric flasks, ethanol constant volume is added dropwise afterwards, that is, 200mg/L sorbic acid ethanol solutions are made；500 ~ 1000 grams of fresh yam is taken, soil is removed, cleans, dries, it is standby；Clean fresh yam is removed the peel with cutter, then fresh yam is cut into the yam slices of 2.5 ~ 3.3mm thickness with cutter；Obtained 200mg/L sorbic acids ethanol solution is poured into soaking container, the soaking container that will be equipped with sorbic acid ethanol solution afterwards is put into insulating box, and then the temperature for keeping insulating box adds yam slices between 35 ~ 50 DEG C to soaking container, soaks 1 hour；Pull yam slices out, with water wash, drench the sorbic acid ethanol solution for going to its surface；Yam slices after step is eluted are put into drying box, are dried.
Description
Technical field
The invention belongs to Chinese yam processing field, more particularly to a kind of color protecting method of Chinese yam drying process.
Background technology
Chinese yam (Dioscoreae rhizoma) is Dioscoreaceae plant Chinese yam Dioscoreae opposita Thunb.'s
Dry rhizome, containing free amino acid, glycoprotein, starch, choline, mucilaginous substance, saponin(e etc., Chinese yam is mild-natured, sweet, enter kidney, lung,
The spleen channel.Therefore the effects such as Chinese yam has engender liquid and benefic lung, qi-restoratives nourishing the stomach, the solid member of strong kidney, nourishing body.Chinese yam both can be used as food food
With can be used as medicine as medicinal, be health care of food and physical fitness in the natural function food of one again.The plantation of Chinese yam root tuber
Floor space is big, and the harvest season compares concentration, and fresh yam moisture is big, but is due to the easy oxidizing brown stain of Chinese yam, runs into oxygen
Gas will turn yellow whiting in a short period of time, influence the outward appearance appearance of Chinese yam, and some unwitting consumers can also take for
This is caused by Chinese yam goes mouldy, therefore the sales volume of influence Chinese yam, and long distance transportation and preserving for a long time all exist it is certain tired
Difficulty, the price of Chinese yam is largely influenceed by relation between market supply and demand contradiction, directly reduces the Chinese yam producer, dealer and fortune
The economic benefit of loser.Therefore, Chinese yam is fabricated to Chinese yam medicine materical crude slice now with many Chinese yam processors, to solve Chinese yam remote
The problem that distance transport and for a long time preservation.
Chinese yam medicine materical crude slice is during working process, traditionally frequently with the method for sulfur fumigation, reach sterilization and anticorrosion and
Bleach the purpose of medicinal material.But substantial amounts of modern study shows, sulphur has certain toxicity to human body, and Chinese medicine stove drying can change
Or its effect is destroyed, and its chemical composition may be destroyed.If pharynx can be caused containing excessive sulfur dioxide residue in Chinese yam medicine materical crude slice
Larynx pain, the adverse reaction such as have a stomach upset.Therefore, serial working research is carried out to Chinese yam, can effectively extend the storage of Chinese yam
Time, value-added content of product is greatly improved, improve the mouthfeel appearance of product, increase farmers' income, while the Chinese yam after processed
Sphere of consumption is not only expanded, many taste demands of consumer is adapted to, has widened market outlet, extended the supply phase of Chinese yam,
And the higher and higher healthy requirement of people can be met.
The content of the invention
It is an object of the invention to provide a kind of color protecting method of Chinese yam drying process, this color protecting method can not only be solved
The browning of yam slices, and method is simple and easy to apply.Using the color protecting method process yam slices organoleptic quality it is good, peace
Full health, is easy to storage and long-distance transportation.
The object of the present invention is achieved like this：A kind of color protecting method of Chinese yam drying process, comprises the following steps：
（1）Produce 200mg/L sorbic acid ethanol solutions：Take ethanol 300mL to be placed in 500mL beakers, sorbic acid 200mg is taken afterwards
Pour into beaker, stirred with glass bar, it is well mixed after, sorbic acid and alcohol mixed solution are poured into 1000mL volumetric flasks,
Ethanol constant volume is added dropwise afterwards, that is, 200mg/L sorbic acid ethanol solutions are made；
（2）Clean Chinese yam：500 ~ 1000 grams of fresh yam is taken, soil is removed, cleans, dries, it is standby；
（3）Peeling, section：Clean fresh yam is removed the peel with cutter, fresh yam is then cut into 2.5 ~ 3.3mm thickness with cutter
Yam slices；
（4）Immersion：By step（1）Obtained 200mg/L sorbic acids ethanol solution is poured into soaking container, and sorb is will be equipped with afterwards
The soaking container of sour ethanol solution is put into insulating box, and keeps the temperature of insulating box between 35 ~ 50 DEG C, then to immersion
Container adds yam slices, soaks 1 hour；
（5）Elution：Pull step out（4）In yam slices, with water wash, drench the sorbic acid ethanol solution for going to its surface；
（6）Dry：By step（5）Yam slices after middle elution are put into drying box, are dried.
Described step（1）In concentration of alcohol be not less than 90%.
Described step（3）In cutter be stainless steel knife or sintex.
Described step（4）The temperature of middle insulating box maintains 40 DEG C.
Described step（4）In soaking container be 3000mL beakers.
Described step（6）The drying mode of middle drying box is dried using hot air circulation.
Described step（6）The temperature control of middle drying box is between 40 ~ 60 DEG C.
The beneficial effect comprise that：
1st, the present invention can effectively prevent yam slices dry using the yam slices of 200mg/L sorbic acid alcohol solution dippings
Browning phenomenon occurs during dry.
2nd, the present invention is reasonable in design, and operating method is simple, for Chinese yam production firm, is simple and easy to apply, easily connects
By with applied to practice.
3rd, the present invention uses stainless steel knife or sintex, it is to avoid due to accelerating Chinese yam to cut using caused by metal knife
The problem of enzymatic browning occurs for piece.
4th, yam slices are processed as 2.5 ~ 3.3mm thickness by the present invention, it is to avoid section too thin yam slice is easily cured
Soft rotten, too thick, the problem of being not readily reachable by blanching effect of cutting into slices.
Embodiment
Below to embodiments of the invention further instruction.
Embodiment 1
A kind of color protecting method of Chinese yam drying process, comprises the following steps：
（2）Produce 200mg/L sorbic acid ethanol solutions：Take ethanol 300mL to be placed in 500mL beakers, sorbic acid 200mg is taken afterwards
Pour into beaker, stirred with glass bar, it is well mixed after, sorbic acid and alcohol mixed solution are poured into 1000mL volumetric flasks,
Ethanol constant volume is added dropwise afterwards, that is, 200mg/L sorbic acid ethanol solutions are made；
（2）Clean Chinese yam：500 grams of fresh yam is taken, soil is removed, cleans, dries, it is standby；
（3）Peeling, section：Clean fresh yam is removed the peel with cutter, then fresh yam is cut into the Chinese yam of 2.5 thickness with cutter
Section；
（4）Immersion：By step（1）Obtained 200mg/L sorbic acids ethanol solution is poured into soaking container, and sorb is will be equipped with afterwards
The soaking container of sour ethanol solution is put into insulating box, and then the temperature for keeping insulating box adds at 35 DEG C to soaking container
Enter yam slices, soak 1 hour；
（5）Elution：Pull step out（4）In yam slices, with water wash, drench the sorbic acid ethanol solution for going to its surface；
（6）Dry：By step（5）Yam slices after middle elution are put into drying box, are dried.
Described step（1）In concentration of alcohol be 90%.
Described step（3）In cutter be stainless steel knife.
Described step（4）In soaking container be 3000mL beakers.
Described step（6）The drying mode of middle drying box is dried using hot air circulation.
Described step（6）The temperature control of middle drying box is at 40 DEG C.
Embodiment 2
A kind of color protecting method of Chinese yam drying process, comprises the following steps：
（3）Produce 200mg/L sorbic acid ethanol solutions：Take ethanol 300mL to be placed in 500mL beakers, sorbic acid 200mg is taken afterwards
Pour into beaker, stirred with glass bar, it is well mixed after, sorbic acid and alcohol mixed solution are poured into 1000mL volumetric flasks,
Ethanol constant volume is added dropwise afterwards, that is, 200mg/L sorbic acid ethanol solutions are made；
（2）Clean Chinese yam：500 grams of fresh yam is taken, soil is removed, cleans, dries, it is standby；
（3）Peeling, section：Clean fresh yam is removed the peel with cutter, then fresh yam is cut into the mountain of 3.0mm thickness with cutter
Medicine is cut into slices；
（4）Immersion：By step（1）Obtained 200mg/L sorbic acids ethanol solution is poured into soaking container, and sorb is will be equipped with afterwards
The soaking container of sour ethanol solution is put into insulating box, and then the temperature for keeping insulating box adds at 40 DEG C to soaking container
Enter yam slices, soak 1 hour；
（5）Elution：Pull step out（4）In yam slices, with water wash, drench the sorbic acid ethanol solution for going to its surface；
（6）Dry：By step（5）Yam slices after middle elution are put into drying box, are dried.
Described step（1）In concentration of alcohol be 95%.
Described step（3）In cutter be stainless steel knife.
Described step（4）In soaking container be 3000mL beakers.
Described step（6）The drying mode of middle drying box is dried using hot air circulation.
Described step（6）The temperature control of middle drying box is at 50 DEG C.
Embodiment 3
A kind of color protecting method of Chinese yam drying process, comprises the following steps：
（1）Produce 200mg/L sorbic acid ethanol solutions：Take ethanol 300mL to be placed in 500mL beakers, sorbic acid 200mg is taken afterwards
Pour into beaker, stirred with glass bar, it is well mixed after, sorbic acid and alcohol mixed solution are poured into 1000mL volumetric flasks,
Ethanol constant volume is added dropwise afterwards, that is, 200mg/L sorbic acid ethanol solutions are made；
（2）Clean Chinese yam：500 grams of fresh yam is taken, soil is removed, cleans, dries, it is standby；
（3）Peeling, section：Clean fresh yam is removed the peel with cutter, then fresh yam is cut into the mountain of 3.3mm thickness with cutter
Medicine is cut into slices；
（4）Immersion：By step（1）Obtained 200mg/L sorbic acids ethanol solution is poured into soaking container, and sorb is will be equipped with afterwards
The soaking container of sour ethanol solution is put into insulating box, and then the temperature for keeping insulating box adds at 50 DEG C to soaking container
Enter yam slices, soak 1 hour；
（5）Elution：Pull step out（4）In yam slices, with water wash, drench the sorbic acid ethanol solution for going to its surface；
（6）Dry：By step（5）Yam slices after middle elution are put into drying box, are dried.
Described step（1）In concentration of alcohol be 98%.
Described step（3）In cutter be stainless steel knife.
Described step（4）In soaking container be 3000mL beakers.
Described step（6）The drying mode of middle drying box is dried using hot air circulation.
Described step（6）The temperature control of middle drying box is at 55 DEG C.
Contrasted by above-described embodiment, the effect of embodiment 2 is best, i.e., 200mg/L40 DEG C sorbic acid alcohol solution dipping
1h relatively meets yam slices and dries color protection requirement.The color protecting method of i.e. final preferred Chinese yam drying process.
Claims (7)
1. a kind of color protecting method of Chinese yam drying process, it is characterised in that comprise the following steps：
Produce 200mg/L sorbic acid ethanol solutions：Take ethanol 300mL to be placed in 500mL beakers, take sorbic acid 200mg to fall afterwards
Enter in beaker, stirred with glass bar, it is well mixed after, sorbic acid and alcohol mixed solution are poured into 1000mL volumetric flasks, it
Ethanol constant volume is added dropwise afterwards, that is, 200mg/L sorbic acid ethanol solutions are made；
（2）Clean Chinese yam：500 ~ 1000 grams of fresh yam is taken, soil is removed, cleans, dries, it is standby；
（3）Peeling, section：Clean fresh yam is removed the peel with cutter, fresh yam is then cut into 2.5 ~ 3.3mm thickness with cutter
Yam slices；
（4）Immersion：By step（1）Obtained 200mg/L sorbic acids ethanol solution is poured into soaking container, and sorb is will be equipped with afterwards
The soaking container of sour ethanol solution is put into insulating box, and keeps the temperature of insulating box between 35 ~ 50 DEG C, then to immersion
Container adds yam slices, soaks 1 hour；
（5）Elution：Pull step out（4）In yam slices, with water wash, drench the sorbic acid ethanol solution for going to its surface；
（6）Dry：By step（5）Yam slices after middle elution are put into drying box, are dried.
2. a kind of color protecting method of Chinese yam drying process according to claim 1, it is characterised in that：Described step（1）
In concentration of alcohol be not less than 90%.
3. a kind of color protecting method of Chinese yam drying process according to claim 1, it is characterised in that：Described step（3）
In cutter be stainless steel knife or sintex.
4. a kind of color protecting method of Chinese yam drying process according to claim 1, it is characterised in that：Described step（4）
The temperature of middle insulating box maintains 40 DEG C.
5. a kind of color protecting method of Chinese yam drying process according to claim 1, it is characterised in that：Described step（4）
In soaking container be 3000mL beakers.
6. a kind of color protecting method of Chinese yam drying process according to claim 1, it is characterised in that：Described step（6）
The drying mode of middle drying box is dried using hot air circulation.
7. a kind of color protecting method of Chinese yam drying process according to claim 1, it is characterised in that：Described step（6）
The temperature control of middle drying box is between 40 ~ 60 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710505573.3A CN107281362A (en) | 2017-06-28 | 2017-06-28 | A kind of color protecting method of Chinese yam drying process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710505573.3A CN107281362A (en) | 2017-06-28 | 2017-06-28 | A kind of color protecting method of Chinese yam drying process |
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| CN107281362A true CN107281362A (en) | 2017-10-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710505573.3A Pending CN107281362A (en) | 2017-06-28 | 2017-06-28 | A kind of color protecting method of Chinese yam drying process |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028134A (en) * | 2006-11-24 | 2007-09-05 | 康明轩 | Method for processing non-sulfur Chinese yam |
| CN101513241A (en) * | 2009-03-27 | 2009-08-26 | 袁书林 | Production method for spray-drying Chinese yam powder without using sulfur to protecting color |
-
2017
- 2017-06-28 CN CN201710505573.3A patent/CN107281362A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028134A (en) * | 2006-11-24 | 2007-09-05 | 康明轩 | Method for processing non-sulfur Chinese yam |
| CN101513241A (en) * | 2009-03-27 | 2009-08-26 | 袁书林 | Production method for spray-drying Chinese yam powder without using sulfur to protecting color |
Non-Patent Citations (1)
| Title |
|---|
| 邸翔等: "红果小檗色素的提取及其稳定性研究", 《食品与发酵工业》 * |
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Application publication date: 20171024 |
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