CN110537689A - Mashed Chinese yam with good freeze-thaw stability and preparation method thereof - Google Patents
Mashed Chinese yam with good freeze-thaw stability and preparation method thereof Download PDFInfo
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- CN110537689A CN110537689A CN201910874464.8A CN201910874464A CN110537689A CN 110537689 A CN110537689 A CN 110537689A CN 201910874464 A CN201910874464 A CN 201910874464A CN 110537689 A CN110537689 A CN 110537689A
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- yam
- chinese yam
- paste
- carrageenan
- xanthan gum
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- 235000002722 Dioscorea batatas Nutrition 0.000 title claims abstract description 62
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 21
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- 238000010009 beating Methods 0.000 claims description 2
- 238000010257 thawing Methods 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000007710 freezing Methods 0.000 abstract description 4
- 230000008014 freezing Effects 0.000 abstract description 4
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- 230000002528 anti-freeze Effects 0.000 abstract description 2
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- POJWUDADGALRAB-UHFFFAOYSA-N allantoin Chemical compound NC(=O)NC1NC(=O)NC1=O POJWUDADGALRAB-UHFFFAOYSA-N 0.000 description 2
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- POJWUDADGALRAB-PVQJCKRUSA-N Allantoin Natural products NC(=O)N[C@@H]1NC(=O)NC1=O POJWUDADGALRAB-PVQJCKRUSA-N 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
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 235000002727 Dioscorea praehensilis Nutrition 0.000 description 1
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- 241000196324 Embryophyta Species 0.000 description 1
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- ZNOZWUKQPJXOIG-XSBHQQIPSA-L [(2r,3s,4r,5r,6s)-6-[[(1r,3s,4r,5r,8s)-3,4-dihydroxy-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-[[(1r,3r,4r,5r,8s)-8-[(2s,3r,4r,5r,6r)-3,4-dihydroxy-6-(hydroxymethyl)-5-sulfonatooxyoxan-2-yl]oxy-4-hydroxy-2,6-dioxabicyclo[3.2.1]octan-3-yl]oxy]-5-hydroxy-2-( Chemical compound O[C@@H]1[C@@H](O)[C@@H](OS([O-])(=O)=O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H]2OC[C@H]1O[C@H](O[C@H]1[C@H]([C@@H](CO)O[C@@H](O[C@@H]3[C@@H]4OC[C@H]3O[C@H](O)[C@@H]4O)[C@@H]1O)OS([O-])(=O)=O)[C@@H]2O ZNOZWUKQPJXOIG-XSBHQQIPSA-L 0.000 description 1
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- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
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- 206010012601 diabetes mellitus Diseases 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
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 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
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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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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 relates to the technical field of food processing, in particular to mashed Chinese yam with good freeze-thaw stability and a preparation method thereof. According to the moisture that chinese yam polysaccharide can keep more in the chinese yam mud, then select carrageenin and xanthan gum to cooperate the use, water-retaining agent and the antifreeze of as chinese yam mud, utilize the superhigh pressure to handle chinese yam mud, make chinese yam starch and other volatile water composition fully by chinese yam polysaccharide, carrageenin, xanthan gum parcel, on this basis, milk protein wraps up again outside polysaccharide parcel system, can form good moisture absorption system more, it is freezing and thawing the in-process repeatedly to have guaranteed the chinese yam, the phenomenon that water analysis goes out does not take place, make chinese yam mud can batch production and use. Meanwhile, the defatted milk powder is added, and the taste of the mashed Chinese yam is improved in the presence of the components of Chinese yam polysaccharide, carrageenan and xanthan gum. The prepared yam mud is soft and slightly sweet, has pure white color, and lays a foundation for industrial production of the yam mud.
Description
Technical Field
the invention belongs to the technical field of food processing, and particularly relates to mashed Chinese yam with good freeze-thaw stability and a preparation method thereof.
Background
the Chinese yam is used as a medicine and food dual-purpose plant, and has at least more than 3000 years of planting and eating history in China. Chinese yam is not only a common food, but also used as a traditional Chinese medicine for treating diseases such as diabetes, diarrhea, asthma, jaundice and the like. The yam contains active ingredients such as mucin, dioscin, allantoin, choline, phytosterol, oligosaccharide, essential amino acid and the like, and has strong commercial value and research value. The main products developed by yam comprise deeply processed products such as yam beverage and yam powder, but the yam beverage and the yam powder are not very active to consume due to the reasons of unobvious product characteristics and the like. In daily life, the Chinese yam mud is a main application form in the catering industry and is widely popular with consumers. However, the mashed yam is mainly prepared in a manual or workshop mode, and the mashed yam is single in eating mode. In order to develop yam paste products deeply, the problem that the yam has overlarge viscosity and cannot be stored for a long time is required to be changed. During the freezing process of the mashed yam, the problems of water separation and reduced mouthfeel often occur. Therefore, the development of the smearing type yam mash with excellent freeze-thaw stability is necessary for popularizing yam products and promoting yam processing.
disclosure of Invention
The invention provides mashed yam with good freeze-thaw stability and a preparation method thereof in order to make up for the defects of the existing products and technologies. The mixture of carrageenan and xanthan gum accounting for 0.2-0.5% of the mass of the Chinese yam is added into the Chinese yam pulp, and the Chinese yam pulp is treated under ultrahigh pressure, so that the Chinese yam starch and other volatile water components are fully coated by the Chinese yam polysaccharide, the carrageenan and the xanthan gum.
the invention is realized by the following technical scheme:
a Chinese yam mud with good freeze-thaw stability comprises the following raw materials: 100 parts of Chinese yam, 2-5 parts of carrageenan and xanthan gum, 30-50 parts of skimmed milk powder, 1-2 parts of salt and 50-100 parts of water.
the mass ratio of the carrageenan to the xanthan gum is 4-6: 1.
the raw materials also comprise yam polysaccharide.
a method for preparing mashed rhizoma Dioscoreae with good freeze thawing stability comprises adding mixture of carrageenan and xanthan gum 0.2-0.5% of rhizoma Dioscoreae into rhizoma Dioscoreae pulp under ultrahigh pressure.
The preparation method specifically comprises the following steps:
(1) pretreatment of Chinese yam: cleaning rhizoma Dioscoreae, peeling, and cutting into 3-4mm slices;
(2) steaming and boiling Chinese yam: steaming and boiling the yam slices at the temperature of 110-120 ℃ for 15-30 minutes;
(3) pulping: adding water with the mass of 0.5-1 time of that of the Chinese yam, and pulping;
(4) high-pressure treatment: adding a mixture of carrageenan and xanthan gum accounting for 0.2-0.5% of the mass of the Chinese yam into the Chinese yam pulp obtained in the step (3), fully stirring, and treating for 40-60 minutes under the high pressure condition of 400-600 MPa;
(5) seasoning: adding 30-50% of defatted milk powder and 1-2% of salt into the high-pressure processed rhizoma Dioscoreae paste;
(6) concentration: heating the obtained low viscosity rhizoma Dioscoreae powder at 85-95 deg.C for 40-50min, and stirring continuously;
(7) Thinning: refining the concentrated yam paste under a higher beating condition, and ensuring the sufficient refining of the yam paste by passing the beaten yam paste through a stainless steel screen;
(8) and (3) finished product: and canning the refined yam paste into a sterile packaging bag to obtain the yam paste finished product.
The carrageenan in the step (4) is preferably kappa-type carrageenan.
And (4) adding 0.01-0.05% of yam polysaccharide.
The weight ratio of the carrageenan to the xanthan gum in the step (4) is 4-6: 1.
The mashed yam prepared by the method is used.
The invention has the advantages of
(1) During repeated freezing and thawing process, no water analysis occurs
The invention preferably selects the yam variety, so that the yam polysaccharide can keep more moisture in the yam paste. On this basis, select carrageenin and xanthan gum to cooperate the use, as the water-retaining agent and the antifreeze of chinese yam mud, utilize the superhigh pressure to handle chinese yam mud, make chinese yam starch and other volatile water composition fully by the chinese yam polysaccharide, carrageenin, xanthan gum parcel, on this basis, milk protein wraps up again outside polysaccharide parcel system, can form good moisture absorption system more, guaranteed the chinese yam at the repeated freeze thawing in-process, the phenomenon that does not take place the water analysis and go out, make chinese yam mud can batch production and use.
(2) Has good taste
The defatted milk powder is added, and the taste of the mashed yam is improved in the presence of the components of yam polysaccharide, carrageenan and xanthan gum. The prepared mashed yam is soft and slightly sweet, and has pure white color.
(3) Industrialized production
The invention introduces the components of milk powder, salt and the like in the production of the yam mud, and lays a foundation for the industrial production of the yam mud by using the continuous industrial production technology of high pressure, concentration, refinement, canning and the like.
Detailed Description
in this example, the yam selected is Japanese white yam.
Example 1
a preparation method of Chinese yam mud with good freeze-thaw stability comprises the following steps:
(1) Pretreatment of Chinese yam: cleaning 1kg of rhizoma Dioscoreae, peeling, and cutting into 3-4mm slices;
(2) Steaming and boiling Chinese yam: steaming and boiling the yam slices at the temperature of 110-120 ℃ for 15 minutes;
(3) Pulping: adding 500g of water into the steamed yam slices, and pulping to ensure that the particle size of yam pulp particles is 1-5 mu m;
(4) High-pressure treatment: adding 1.7g of carrageenan and 0.3g of xanthan gum into the yam pulp, fully stirring, and treating for 60 minutes under the condition of high pressure of 400 Mpa;
(5) seasoning: adding 500g of defatted milk powder and 20g of salt into the yam paste subjected to high-pressure treatment;
(6) concentration: heating the obtained low-viscosity rhizoma Dioscoreae powder at 85-95 deg.C for 40min, stirring continuously during heating process, and controlling stirring speed at 50 rpm;
(7) Thinning: refining the concentrated yam paste under a higher stirring condition, wherein the stirring speed is 1000rpm, and the stirred yam paste passes through a stainless steel screen (the diameter is 1 mm), so that the sufficient refining of the yam paste is ensured;
(8) And (3) finished product: and canning the refined yam paste into a sterile packaging bag to obtain the yam paste finished product.
Example 2
a preparation method of Chinese yam mud with good freeze-thaw stability comprises the following steps:
(1) Pretreatment of Chinese yam: cleaning 1kg of rhizoma Dioscoreae, peeling, and cutting into 3-4mm slices;
(2) steaming and boiling Chinese yam: steaming and boiling the yam slices at the temperature of 110-120 ℃ for 30 minutes;
(3) Pulping: adding 1000g of water into the steamed yam slices, and pulping to ensure that the particle size of yam pulp particles is 1-5 μm;
(4) High-pressure treatment: adding 4g of carrageenin and 1g of xanthan gum into the yam pulp, adding 0.1g of yam polysaccharide, fully stirring, and treating for 40 minutes under the high pressure condition of 600 Mpa;
(5) Seasoning: adding 300g of defatted milk powder and 10g of salt into the yam paste subjected to high-pressure treatment;
(6) Concentration: heating the obtained low-viscosity rhizoma Dioscoreae powder at 85-95 deg.C for 50min, stirring continuously during heating process, and controlling stirring speed at 100 rpm;
(7) Thinning: refining the concentrated yam paste under a higher stirring condition, wherein the stirring speed is 1200rpm, and the sufficiently refining of the yam paste is ensured by passing the stirred yam paste through a stainless steel screen (the diameter is 1.5 mm);
(8) and (3) finished product: and canning the refined yam paste into a sterile packaging bag to obtain the yam paste finished product.
Example 3
A preparation method of Chinese yam mud with good freeze-thaw stability comprises the following steps:
(1) Pretreatment of Chinese yam: cleaning 1kg of rhizoma Dioscoreae, peeling, and cutting into 3-4mm slices;
(2) Steaming and boiling Chinese yam: steaming and boiling the yam slices at the temperature of 110-120 ℃ for 20 minutes;
(3) Pulping: adding 750g of water into the cooked yam slices, and pulping to ensure that the particle size of yam pulp particles is 1-5 mu m;
(4) high-pressure treatment: adding 2.5g of kappa-type carrageenan and 0.5g of xanthan gum into the yam pulp, adding 0.5g of yam polysaccharide, fully stirring, and treating for 50 minutes under the condition of high pressure of 500 Mpa;
(5) seasoning: adding 400g of skimmed milk powder and 15g of salt into the high-pressure processed rhizoma Dioscoreae paste;
(6) concentration: heating the obtained low-viscosity rhizoma Dioscoreae powder at 85-95 deg.C for 45min, stirring while controlling the stirring speed at 80 rpm;
(7) Thinning: refining the concentrated yam paste under a higher stirring condition, wherein the stirring speed is 1000rpm, and the stirred yam paste passes through a stainless steel screen (the diameter is 1 mm), so that the sufficient refining of the yam paste is ensured;
(8) and (3) finished product: and canning the refined yam paste into a sterile packaging bag to obtain the yam paste finished product.
Comparative example 1
a preparation method of Chinese yam mud with good freeze-thaw stability comprises the following steps:
(1) pretreatment of Chinese yam: cleaning 1kg of rhizoma Dioscoreae, peeling, and cutting into 3-4mm slices;
(2) steaming and boiling Chinese yam: steaming and boiling the yam slices at the temperature of 110-120 ℃ for 20 minutes;
(3) Pulping: adding 800g of water into the steamed yam slices, and pulping to ensure that the particle size of yam pulp particles is 1-5 mu m;
(4) High-pressure treatment: adding 3.0g of kappa carrageenan into the yam pulp, fully stirring, and treating for 50 minutes under the high pressure condition of 500 Mpa;
(5) seasoning: adding 400g of skimmed milk powder and 15g of salt into the high-pressure processed rhizoma Dioscoreae paste;
(6) concentration: heating the obtained low-viscosity rhizoma Dioscoreae powder at 85-95 deg.C for 45min, stirring while controlling the stirring speed at 80 rpm;
(7) thinning: refining the concentrated yam paste under a higher stirring condition, wherein the stirring speed is 1000rpm, and the stirred yam paste passes through a stainless steel screen (the diameter is 1 mm), so that the sufficient refining of the yam paste is ensured;
(8) and (3) finished product: and canning the refined yam paste into a sterile packaging bag to obtain the yam paste finished product.
comparative example 2
a preparation method of Chinese yam mud with good freeze-thaw stability comprises the following steps:
(1) pretreatment of Chinese yam: cleaning 1kg of rhizoma Dioscoreae, peeling, and cutting into 3-4mm slices;
(2) Steaming and boiling Chinese yam: steaming and boiling the yam slices at the temperature of 110-120 ℃ for 20 minutes;
(3) pulping: adding 800g of water into the steamed yam slices, and pulping to ensure that the particle size of yam pulp particles is 1-5 mu m;
(4) high-pressure treatment: adding 3.0g of xanthan gum into the yam pulp, fully stirring, and treating for 50 minutes under the condition of high pressure of 500 Mpa;
(5) seasoning: adding 400g of skimmed milk powder and 15g of salt into the high-pressure processed rhizoma Dioscoreae paste;
(6) concentration: heating the obtained low-viscosity rhizoma Dioscoreae powder at 85-95 deg.C for 45min, stirring while controlling the stirring speed at 80 rpm;
(7) Thinning: refining the concentrated yam paste under a higher stirring condition, wherein the stirring speed is 1000rpm, and the stirred yam paste passes through a stainless steel screen (the diameter is 1 mm), so that the sufficient refining of the yam paste is ensured;
(8) And (3) finished product: and canning the refined yam paste into a sterile packaging bag to obtain the yam paste finished product.
comparative example 3
a preparation method of Chinese yam mud with good freeze-thaw stability comprises the following steps:
(1) pretreatment of Chinese yam: cleaning 1kg of rhizoma Dioscoreae, peeling, and cutting into 3-4mm slices;
(2) Steaming and boiling Chinese yam: steaming and boiling the yam slices at the temperature of 110-120 ℃ for 20 minutes;
(3) Pulping: adding 800g of water into the steamed yam slices, and pulping to ensure that the particle size of yam pulp particles is 1-5 mu m;
(4) and (3) treatment: adding 2.5g kappa-type carrageenan and 0.5g xanthan gum into the yam pulp, adding 0.5g yam polysaccharide, and fully stirring;
(5) seasoning: adding 400g of skimmed milk powder and 15g of salt into the high-pressure processed rhizoma Dioscoreae paste;
(6) concentration: heating the obtained low-viscosity rhizoma Dioscoreae powder at 85-95 deg.C for 45min, stirring while controlling the stirring speed at 80 rpm;
(7) thinning: refining the concentrated yam paste under a higher stirring condition, wherein the stirring speed is 1000rpm, and the stirred yam paste passes through a stainless steel screen (the diameter is 1 mm), so that the sufficient refining of the yam paste is ensured;
(8) and (3) finished product: and canning the refined yam paste into a sterile packaging bag to obtain the yam paste finished product.
comparative example 4
Manual mashed yam
(1) 1kg of Chinese yam is cleaned and peeled; steaming for 20 minutes at the temperature of 110-120 ℃;
(2) cooling, cutting into small pieces, adding white sugar and pure milk, and grinding with a mixer.
to further illustrate the characteristics of the yam mash of the present invention providing good freeze-thaw stability, and comparing with the yam mash of the comparative example, the freeze-thaw stability of examples 1-3 and comparative examples 1-4 were tested, respectively.
the method for determining the freeze-thaw stability comprises the following steps: freezing the yam mud at-24 ℃ for 5 days, thawing the frozen yam mud at room temperature (25-30 ℃) for 10 hours, continuously performing freeze-thaw cycles for 3-5 times, and measuring the water separation rate by using a centrifugal method, wherein the related results are shown in table 1.
TABLE 1 Freeze-thaw stability of Chinese yam mud
| Item | Freeze thawing cycle for 3 times | Freeze thawing cycle for 5 times | freeze thawing cycle for 7 times |
| example 1 | 97.6% | 96.2% | 95.4% |
| Example 2 | 98.7% | 98.1% | 97.3% |
| Example 3 | 99.5% | 98.9% | 98.2% |
| comparative example 1 | 93.6% | 91.1% | 89.1% |
| comparative example 2 | 91.5% | 89.7% | 88.2% |
| comparative example 3 | 87.1% | 77.5% | 65.3% |
| Comparative example 4 | 68.1% | 53.2% | 36.4% |
The data show that the examples 1-3 show extremely high freeze-thaw stability, the mashed yam prepared by the method disclosed by the invention has the characteristic of excellent freeze-thaw stability, the problem that the mashed yam cannot be repeatedly frozen and preserved is solved, and the commercial production and sale of the mashed yam can be realized.
the present invention has been described above by way of example, but the present invention is not limited to the above-described specific embodiments, and any modification or variation made based on the present invention is within the scope of the present invention as claimed.
Claims (9)
1. The Chinese yam mud with good freeze-thaw stability is characterized by comprising the following raw materials: 100 parts of Chinese yam, 2-5 parts of carrageenan and xanthan gum, 30-50 parts of skimmed milk powder, 1-2 parts of salt and 50-100 parts of water.
2. The mashed yam according to claim 1, wherein the mass ratio of the carrageenan to the xanthan gum is 4-6: 1.
3. the mashed yam of claim 1, wherein the raw material further comprises yam polysaccharide.
4. the preparation method of the yam mud of claim 1, which is characterized by comprising the following steps: adding a mixture of carrageenan and xanthan gum in an amount of 0.2-0.5% by mass of rhizoma Dioscoreae into the rhizoma Dioscoreae pulp under ultra-high pressure.
5. The preparation method according to claim 4, characterized by comprising the following steps:
(1) Pretreatment of Chinese yam: cleaning rhizoma Dioscoreae, peeling, and cutting into 3-4mm slices;
(2) steaming and boiling Chinese yam: steaming and boiling the yam slices at the temperature of 110-120 ℃ for 15-30 minutes;
(3) Pulping: adding water with the mass of 0.5-1 time of that of the Chinese yam, and pulping;
(4) High-pressure treatment: adding a mixture of carrageenan and xanthan gum accounting for 0.2-0.5% of the mass of the Chinese yam into the Chinese yam pulp obtained in the step (3), fully stirring, and treating for 40-60 minutes under the high pressure condition of 400-600 MPa;
(5) seasoning: adding 30-50% of defatted milk powder and 1-2% of salt into the high-pressure processed rhizoma Dioscoreae paste;
(6) Concentration: heating the obtained low viscosity rhizoma Dioscoreae powder at 85-95 deg.C for 40-50min, and stirring continuously;
(7) Thinning: refining the concentrated yam paste under a higher beating condition, and ensuring the sufficient refining of the yam paste by passing the beaten yam paste through a stainless steel screen;
(8) and (3) finished product: and canning the refined yam paste into a sterile packaging bag to obtain the yam paste finished product.
6. the method according to claim 5, wherein the carrageenan in the step (4) is preferably kappa-type carrageenan.
7. The method according to claim 5, wherein 0.01-0.05% of yam polysaccharide is added in step (4).
8. The preparation method according to claim 5, wherein the weight ratio of carrageenan to xanthan gum in step (4) is 4-6: 1.
9. The mashed yam prepared by the preparation method of claim 4.
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