CN108813468A - A kind of production method of quick-frozen yam pieces - Google Patents
A kind of production method of quick-frozen yam pieces Download PDFInfo
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- CN108813468A CN108813468A CN201810427900.2A CN201810427900A CN108813468A CN 108813468 A CN108813468 A CN 108813468A CN 201810427900 A CN201810427900 A CN 201810427900A CN 108813468 A CN108813468 A CN 108813468A
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- China
- Prior art keywords
- chinese yam
- yam
- quick
- blocky
- frozen
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Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 74
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 74
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 74
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 74
- 235000004879 dioscorea Nutrition 0.000 claims abstract description 27
- 230000008014 freezing Effects 0.000 claims abstract description 14
- 238000007710 freezing Methods 0.000 claims abstract description 14
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 10
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 14
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 10
- 229930091371 Fructose Natural products 0.000 claims description 10
- 239000005715 Fructose Substances 0.000 claims description 10
- 230000001590 oxidative effect Effects 0.000 claims description 6
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 2
- 235000006708 antioxidants Nutrition 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract 2
- 244000281702 Dioscorea villosa Species 0.000 description 17
- 230000000694 effects Effects 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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 production method of quick-frozen yam pieces, the method for freezing the Chinese yam block preparation process antioxidant used and disinfection is optimized, preparation process is simple, and product quality is high.By adopting the above-described technical solution, the shortcomings that effectively overcoming prior art, makes quick freezed yam not brown stain in process, do not aoxidize, the interior quality and presentation quality of quick freezed yam product ensure that.
Description
Technical field
The invention belongs to the production methods of the processing method of Chinese yam, especially quick-frozen yam pieces.
Background technique
Chinese yam, stem tuber are conventional Chinese medicine-Chinese yam rhizome, have the effect of strong, eliminating the phlegm, and can eat, and have high health care
Value, can invigorating the spleen, tonifying lung, reinforce the kidney, strengthening the essence,《Book on Chinese herbal medicine is through reading》Claim：" Chinese yam energy kidney tonifying, essence replenishing, smart rule yin is strong, mesh is bright, ear
It is clever ", it is since ancient times exactly the health protection vegetables of integration of drinking and medicinal herbs, the mucilaginous substance in Chinese yam is the complex of polysaccharide and protein, this is viscous
The immune coefficient of human body is adjusted in liquid matter, and resistance building not only has nutritive value abundant, but also has antiviral, anti-
The effects of aging.
Produce quick freezed yam effectively will not beneficiating ingredient in Chinese yam, but the production method system of existing quick-frozen yam pieces
Standby Chinese yam out easily aoxidizes, and product quality is not high.
Summary of the invention
The purpose of the present invention is overcoming prior art, provide a kind of simple in processing technology, quick-frozen yam pieces are not
A kind of production method of oxidizable quick-frozen yam pieces.
The technical scheme is that：A kind of production method of quick-frozen yam pieces, carries out as follows：
（1）Fresh disease-free Chinese yam is selected, Chinese yam surface blot is washed away, obtains clean Chinese yam；
（2）Clean Chinese yam is put into soaking sterilization in saleratus solution, the Chinese yam sterilized；
（3）By the Chinese yam peeling and stripping and slicing of disinfection, blocky Chinese yam is obtained；
（4）Blocky Chinese yam is put into antioxidant solution and is impregnated, non-oxidizing blocky Chinese yam is obtained；
（5）Non-oxidizing blocky Chinese yam is put into refrigerator and is freezed, cryogenic temperature is -25 DEG C~-20 DEG C, and it is blocky to obtain freezing
Chinese yam；
（6）The blocky Chinese yam of freezing is put into -15 DEG C~-13 DEG C of refrigerating chamber and is refrigerated to get the quick-frozen yam pieces.
Preferably, the step（2）In saleratus solution in sodium bicarbonate mass percentage concentration be 2.5%~2.8%.
Preferably, the step（3）In antioxidant solution be fructose mass percentage concentration be 3%~5% fructose
Solution.
Preferably, the step（5）Middle non-oxidizing blocky Chinese yam is put into refrigerator freezes, and cryogenic temperature is -22
DEG C, it obtains freezing blocky Chinese yam.
Preferably, the step（6）The middle blocky Chinese yam of freezing is put into -14 DEG C of refrigerating chamber refrigerates to get the speed
Freeze Chinese yam block.
With the above mentioned technical proposal, the shortcomings that effectively overcoming prior art, makes quick freezed yam processed
Not brown stain in journey does not aoxidize, and ensure that the interior quality and presentation quality of quick freezed yam product.
Specific embodiment
Embodiment 1：
A kind of production method of quick-frozen yam pieces, carries out as follows：
（1）Fresh disease-free Chinese yam is selected, Chinese yam surface blot is washed away, obtains clean Chinese yam；
（2）Clean Chinese yam is put into soaking sterilization in saleratus solution, the Chinese yam sterilized, little Su in the saleratus solution
The mass percentage concentration beaten is 2.5%；
（3）By the Chinese yam peeling and stripping and slicing of disinfection, blocky Chinese yam is obtained；
（4）Blocky Chinese yam is put into antioxidant solution and is impregnated, non-oxidizing blocky Chinese yam, the antioxidant solution are obtained
It is the fructose soln that the mass percentage concentration of fructose is 3%；
（5）Non-oxidizing blocky Chinese yam is put into refrigerator and is freezed, cryogenic temperature is -25 DEG C, obtains freezing blocky Chinese yam；
（6）The blocky Chinese yam of freezing is put into -15 DEG C of refrigerating chamber and is refrigerated to get the quick-frozen yam pieces.
Embodiment 2：
A kind of production method of quick-frozen yam pieces, carries out as follows：
（1）Fresh disease-free Chinese yam is selected, Chinese yam surface blot is washed away, obtains clean Chinese yam；
（2）Clean Chinese yam is put into soaking sterilization in saleratus solution, the Chinese yam sterilized, little Su in the saleratus solution
The mass percentage concentration beaten is 2.8%；
（3）By the Chinese yam peeling and stripping and slicing of disinfection, blocky Chinese yam is obtained；
（4）Blocky Chinese yam is put into antioxidant solution and is impregnated, non-oxidizing blocky Chinese yam, the antioxidant solution are obtained
It is the fructose soln that the mass percentage concentration of fructose is 5%；
（5）Non-oxidizing blocky Chinese yam is put into refrigerator and is freezed, cryogenic temperature is -20 DEG C, obtains freezing blocky Chinese yam；
（6）The blocky Chinese yam of freezing is put into -13 DEG C of refrigerating chamber and is refrigerated to get the quick-frozen yam pieces.
Embodiment 3：
A kind of production method of quick-frozen yam pieces, carries out as follows：
（1）Fresh disease-free Chinese yam is selected, Chinese yam surface blot is washed away, obtains clean Chinese yam；
（2）Clean Chinese yam is put into soaking sterilization in saleratus solution, the Chinese yam sterilized, little Su in the saleratus solution
The mass percentage concentration beaten is 2.6%；
（3）By the Chinese yam peeling and stripping and slicing of disinfection, blocky Chinese yam is obtained；
（4）Blocky Chinese yam is put into antioxidant solution and is impregnated, non-oxidizing blocky Chinese yam, the antioxidant solution are obtained
It is the fructose soln that the mass percentage concentration of fructose is 4%；
（5）Non-oxidizing blocky Chinese yam is put into refrigerator and is freezed, cryogenic temperature is -22 DEG C, obtains freezing blocky Chinese yam；
（6）The blocky Chinese yam of freezing is put into -14 DEG C of refrigerating chamber and is refrigerated to get the quick-frozen yam pieces.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, fall within the scope of the claimed invention without departing from theon the basis of the spirit of the present invention.
Claims (5)
1. a kind of production method of quick-frozen yam pieces, characterized in that carry out as follows：
（1）Fresh disease-free Chinese yam is selected, Chinese yam surface blot is washed away, obtains clean Chinese yam；
（2）Clean Chinese yam is put into soaking sterilization in saleratus solution, the Chinese yam sterilized；
（3）By the Chinese yam peeling and stripping and slicing of disinfection, blocky Chinese yam is obtained；
（4）Blocky Chinese yam is put into antioxidant solution and is impregnated, non-oxidizing blocky Chinese yam is obtained；
（5）Non-oxidizing blocky Chinese yam is put into refrigerator and is freezed, cryogenic temperature is -25 DEG C~-20 DEG C, and it is blocky to obtain freezing
Chinese yam；
（6）The blocky Chinese yam of freezing is put into -15 DEG C~-13 DEG C of refrigerating chamber and is refrigerated to get the quick-frozen yam pieces.
2. the quick freezed yam production method according to claim 1, characterized in that the step（2）In saleratus solution
The mass percentage concentration of middle sodium bicarbonate is 2.5%~2.8%.
3. the production method of the quick-frozen yam pieces according to claim 1, characterized in that the step（3）In it is anti-oxidant
Agent solution is the fructose soln that the mass percentage concentration of fructose is 3%~5%.
4. the production method of the quick-frozen yam pieces according to claim 1, characterized in that the step（5）In will not aoxidize
Blocky Chinese yam be put into refrigerator and freeze, cryogenic temperature is -22 DEG C, obtains freezing blocky Chinese yam.
5. the production method of the quick-frozen yam pieces according to claim 1, characterized in that the step（6）It is middle by frozen block
Shape Chinese yam is put into -14 DEG C of refrigerating chamber and refrigerates to get the quick-frozen yam pieces.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810427900.2A CN108813468A (en) | 2018-05-07 | 2018-05-07 | A kind of production method of quick-frozen yam pieces |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810427900.2A CN108813468A (en) | 2018-05-07 | 2018-05-07 | A kind of production method of quick-frozen yam pieces |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108813468A true CN108813468A (en) | 2018-11-16 |
Family
ID=64147689
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810427900.2A Withdrawn CN108813468A (en) | 2018-05-07 | 2018-05-07 | A kind of production method of quick-frozen yam pieces |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108813468A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107950650A (en) * | 2017-12-11 | 2018-04-24 | 福建农林大学 | A kind of processing method of quick freezed yam |
-
2018
- 2018-05-07 CN CN201810427900.2A patent/CN108813468A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107950650A (en) * | 2017-12-11 | 2018-04-24 | 福建农林大学 | A kind of processing method of quick freezed yam |
Non-Patent Citations (1)
| Title |
|---|
| 甘智荣: "《健康蔬果汁》", 31 March 2018, 黑龙江科学技术出版社 * |
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181116 |
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| WW01 | Invention patent application withdrawn after publication |