CN110537690A - Preparation method of Chinese yam mud and product thereof - Google Patents
Preparation method of Chinese yam mud and product thereof Download PDFInfo
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- 235000002722 Dioscorea batatas Nutrition 0.000 title claims abstract description 50
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- 238000002360 preparation method Methods 0.000 title claims abstract description 19
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- 239000000706 filtrate Substances 0.000 claims abstract description 18
- 108090000790 Enzymes Proteins 0.000 claims description 30
- 102000004190 Enzymes Human genes 0.000 claims description 30
- 238000010438 heat treatment Methods 0.000 claims description 30
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 20
- 238000005406 washing Methods 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 12
- 229960005070 ascorbic acid Drugs 0.000 claims description 10
- 235000010323 ascorbic acid Nutrition 0.000 claims description 10
- 239000011668 ascorbic acid Substances 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 4
- 238000007873 sieving Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 2
- 229920002472 Starch Polymers 0.000 abstract description 24
- 239000008107 starch Substances 0.000 abstract description 24
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- 230000029087 digestion Effects 0.000 abstract description 12
- 230000000694 effects Effects 0.000 abstract description 10
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000008103 glucose Substances 0.000 abstract description 4
- 230000007062 hydrolysis Effects 0.000 abstract description 3
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 3
- 229920001277 pectin Polymers 0.000 abstract description 3
- 235000010987 pectin Nutrition 0.000 abstract description 3
- 239000001814 pectin Substances 0.000 abstract description 3
- 239000004382 Amylase Substances 0.000 abstract description 2
- 102000013142 Amylases Human genes 0.000 abstract description 2
- 108010065511 Amylases Proteins 0.000 abstract description 2
- 235000019418 amylase Nutrition 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000003993 interaction Effects 0.000 abstract description 2
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- 229940088598 enzyme Drugs 0.000 description 29
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- 239000002245 particle Substances 0.000 description 11
- 235000019621 digestibility Nutrition 0.000 description 8
- 239000000047 product Substances 0.000 description 8
- 230000003213 activating effect Effects 0.000 description 7
- 238000001816 cooling Methods 0.000 description 7
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- 238000000926 separation method Methods 0.000 description 7
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- 238000005303 weighing Methods 0.000 description 6
- 210000004027 cell Anatomy 0.000 description 5
- 206010012735 Diarrhoea Diseases 0.000 description 3
- 210000002421 cell wall Anatomy 0.000 description 3
- POJWUDADGALRAB-UHFFFAOYSA-N allantoin Chemical compound NC(=O)NC1NC(=O)NC1=O POJWUDADGALRAB-UHFFFAOYSA-N 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- HDXIQHTUNGFJIC-UHFFFAOYSA-N (25R)-spirost-5-en-3beta-ol 3-O-<O-alpha-L-rhamnopyranosyl-(1-->2)-beta-D-glucopyranoside> Natural products O1C2(OCC(C)CC2)C(C)C(C2(CCC3C4(C)CC5)C)C1CC2C3CC=C4CC5OC1OC(CO)C(O)C(O)C1OC1OC(C)C(O)C(O)C1O HDXIQHTUNGFJIC-UHFFFAOYSA-N 0.000 description 1
- 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
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- 102000001746 Pancreatic alpha-Amylases Human genes 0.000 description 1
- 108010029785 Pancreatic alpha-Amylases Proteins 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 229960000458 allantoin Drugs 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 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
- 230000001684 chronic effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
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- 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
- 239000003814 drug Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
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- 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
- 239000000843 powder Substances 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
- A23L29/06—Enzymes
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a preparation method of Chinese yam mud, which comprises the following steps: adding pectinase into rhizoma Dioscoreae pieces for enzymolysis, collecting filtrate of 20-140 meshes, and aging to obtain slowly digestible rhizoma Dioscoreae paste. The preparation method provided by the invention destroys the interaction of pectin among cells through the hydrolysis of pectinase, so that starch in the cells can not be dissociated, the possibility that yam starch is hydrolyzed by amylase is reduced, the digestion rate of yam paste is reduced, the effect of slow digestion is achieved, and a starch food with small fluctuation of blood glucose index is provided for diabetes patients.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of Chinese yam mud.
background
Yam is an important tuber crop in africa, asia, central and south america. 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. The yam mud is the main application form of yam in the catering industry. The mashed rhizoma Dioscoreae is prepared by grinding rhizoma Dioscoreae into powder, steaming, and parching. The Chinese yam paste can strengthen the spleen and the stomach, is suitable for the chronic gastrointestinal diseases such as loose stool, diarrhea and the like caused by weakness of the spleen and the stomach, is a good nourishing product for the public, and is particularly suitable for the old, children and other people with weak digestion capability. But the yam has high starch content and is not suitable for people with diabetes. Improves the digestive performance of the yam, enlarges the application range of the yam, and is beneficial to promoting the development of the yam industry and the health of the elderly diabetic patients.
Disclosure of Invention
Aiming at the problem that the existing Chinese yam is not suitable for people with diabetes, the invention provides the Chinese yam paste, which reduces the digestion rate of starch in the Chinese yam paste.
the invention also aims to provide a preparation method of the Chinese yam mud.
in order to achieve the purpose, the invention adopts the following technical scheme.
A preparation method of Chinese yam mud comprises the following steps:
(1) Cleaning rhizoma Dioscoreae, peeling, cutting into pieces, and washing with cold water;
(2) adding diced Chinese yam into pectinase liquid, stirring and carrying out enzymolysis;
(3) sieving rhizoma Dioscoreae zymolyte, collecting filtrate of 20-140 meshes, and washing with water;
(4) And (4) curing the filtrate obtained in the step (3) to obtain the slowly-digested Chinese yam mud.
in the step (1), the particle size of the Chinese yam dices is 0.8-1 cm.
in the step (2), the volume of the pectinase liquid is 1-1.5 times of the mass of the Chinese yam dices. Preferably, the concentration of the pectinase liquid is 0.5-0.8U/mL, and the pH is 3.5-4.0. Preferably, the pH is adjusted by citric acid.
in the step (2), the stirring speed is 80-100 rpm.
Preferably, in order to improve the activity and stability of the enzyme solution, the pectinase solution is activated for 20-30min at 45-50 ℃.
Preferably, ascorbic acid accounting for 0.02-0.05% of the mass of the enzyme solution is added before enzymolysis in the step (2).
in the step (3), the number of cleaning is 2-3.
in the step (4), the curing process is as follows: heating the filtrate at 85-95 deg.C for 30-50min, and heating to 100 deg.C for 5-10 min.
A rhizoma Dioscoreae paste obtained by the above preparation method is provided.
The mechanism/synergy of the present invention is as follows:
According to the invention, the particle size of the yam is reduced through pretreatment, then pectinase is added to enable the pectinase to act on yam particles, so that pectin among yam cells is destroyed, the yam cells are independently decomposed to form yam starch with complete cell walls, and slowly-digested yam paste can be formed through moderate heating.
The invention has the following advantages:
The preparation method provided by the invention destroys the interaction of pectin among cells through the hydrolysis of pectinase, so that the cells are mutually dispersed, and the integrity of cell walls is kept through proper curing steps, so that starch in the cells cannot be liberated, the possibility that yam starch is hydrolyzed by amylase is reduced, the digestion rate of yam paste is reduced, the effect of slow digestion is achieved, and a starch food with small fluctuation of blood glucose index is provided for diabetes patients.
Drawings
fig. 1 is a comparison of starch digestibility of mashed yam prepared in examples and comparative examples.
Detailed Description
the present invention will be further described with reference to the following examples and drawings, but the present invention is not limited to the following examples.
Example 1 preparation of Chinese yam mud
(1) pretreatment of Chinese yam: weighing 5kg of peeled rhizoma Dioscoreae, cutting into pieces with particle size of 0.8cm, and washing with cold water;
(2) preparing an enzyme solution: preparing enzyme solution with pectinase activity of 0.5U/mL, adjusting pH of the solution to 3.5 with citric acid, and activating at 50 deg.C for 30 min;
(3) Soaking and enzymolysis: adding the pretreated Chinese yam dices into 5000 mL of enzyme solution, adding ascorbic acid accounting for 0.02% of the mass of the enzyme solution, performing enzymolysis for 3 hours at 45 ℃, and continuously stirring at a low speed of 80rpm in the enzymolysis process;
(4) Separation: filtering the hydrolysate with 20-140 mesh sieve, collecting filtrate of 20-140 mesh sieve, and washing the filtrate with water for 2 times;
(5) Heating treatment: and (4) placing the oversize product separated in the step (4) in a heating container, heating at 85 ℃ for 50min, heating to 100 ℃ for 10min, and cooling to room temperature to obtain 3.3 kg of slowly-digested Chinese yam mud.
comparative example 1 preparation of Chinese yam mud
The yam mud is obtained by adopting the following conventional method:
(1) pretreatment of Chinese yam: weighing 5kg of peeled rhizoma Dioscoreae, cutting into pieces with particle size of 0.8cm, and washing with cold water;
(2) and (3) cooking: steaming rhizoma Dioscoreae pieces at 100 deg.C for 30 min;
(3) preparing mud: continuously stirring the cooked yam dices at a low speed of 80rpm to obtain about 5kg of yam paste.
comparative example 2 preparation of Chinese yam mud
(1) Pretreatment of Chinese yam: weighing 5kg of peeled rhizoma Dioscoreae, cutting into pieces with particle size of 0.8cm, and washing with cold water;
(2) Preparing an enzyme solution: preparing enzyme solution with pectinase activity of 0.5U/mL, adjusting pH of the solution to 3.5 with citric acid, and activating at 50 deg.C for 30 min;
(3) soaking and enzymolysis: adding the pretreated Chinese yam dices into 5000 mL of enzyme solution, carrying out enzymolysis for 3 hours at 45 ℃, and continuously stirring at a low speed of 80rpm in the enzymolysis process;
(4) separation: filtering the hydrolysate with 20-140 mesh sieve, collecting filtrate of 20-140 mesh sieve, and washing the filtrate with water for 2 times;
(5) Heating treatment: and (4) placing the filtrate obtained in the step (4) into a heating container, heating at 85 ℃ for 50min, heating to 100 ℃ for 10min, and cooling to room temperature to obtain 3.0 kg of slowly-digested Chinese yam mud.
Compared with the example 1, the yam paste without the ascorbic acid is yellow, light yellow and not pure white; and the yield of the yam mud is low. The results show that the yield of the yam paste can be improved by adding the ascorbic acid into the yam dices in the enzymolysis process.
comparative example 3 preparation of Chinese yam mud
(1) Pretreatment of Chinese yam: weighing 5kg of peeled rhizoma Dioscoreae, cutting into pieces with particle size of 0.8cm, and washing with cold water;
(2) preparing an enzyme solution: preparing enzyme solution with pectinase activity of 0.5U/mL, adjusting pH of the solution to 3.5 with citric acid, and activating at 50 deg.C for 30 min;
(3) Soaking and enzymolysis: adding the pretreated Chinese yam dices into 5000 mL of enzyme solution, adding ascorbic acid accounting for 0.02% of the mass of the enzyme solution, performing enzymolysis for 3 hours at 45 ℃, and continuously stirring at a low speed of 80rpm in the enzymolysis process;
(4) Separation: filtering the yam hydrolysate with 20-140 mesh sieve, collecting 20-mesh undersize, and washing the undersize with water for 2 times;
(5) Heating treatment: placing the oversize product separated in the step (4) in a heating container, heating at 85 deg.C for 50min, heating to 100 deg.C for 10min, and cooling to room temperature to obtain slowly digestible Chinese yam mud 0.8 kg.
comparative example 4 preparation of Chinese yam mud
(1) Pretreatment of Chinese yam: weighing 5kg of peeled rhizoma Dioscoreae, cutting into pieces with particle size of 0.8cm, and washing with cold water;
(2) Preparing an enzyme solution: preparing enzyme solution with pectinase activity of 0.5U/mL, adjusting pH of the solution to 3.5 with citric acid, and activating at 50 deg.C for 30 min;
(3) soaking and enzymolysis: adding the pretreated Chinese yam dices into 5000 mL of enzyme solution, adding ascorbic acid accounting for 0.02% of the mass of the enzyme solution, performing enzymolysis for 3 hours at 45 ℃, and continuously stirring at a low speed of 80rpm in the enzymolysis process;
(4) separation: filtering the yam hydrolysate with 20-140 mesh sieve, collecting 140-mesh oversize material, and washing the oversize material with water for 2 times;
(5) Heating treatment: and (4) placing the oversize product separated in the step (4) in a heating container, heating at 85 ℃ for 50min, heating to 100 ℃ for 10min, and cooling to room temperature to obtain 1.1 kg of slowly-digested Chinese yam mud.
Comparative example 5 preparation of Chinese yam mud
(1) Pretreatment of Chinese yam: weighing 5kg of peeled rhizoma Dioscoreae, cutting into pieces with particle size of 0.8cm, and washing with cold water;
(2) Preparing an enzyme solution: preparing enzyme solution with pectinase activity of 0.5U/mL, adjusting pH of the solution to 3.5 with citric acid, and activating at 50 deg.C for 30 min;
(3) soaking and enzymolysis: adding the pretreated Chinese yam dices into 5000 mL of enzyme solution, adding ascorbic acid accounting for 0.02% of the mass of the enzyme solution, performing enzymolysis for 3 hours at 45 ℃, and continuously stirring at a low speed of 80rpm in the enzymolysis process;
(4) Separation: filtering the hydrolysate with 20-140 mesh sieve, collecting filtrate of 20-140 mesh sieve, and washing the filtrate with water for 2 times;
(5) heating treatment: placing the oversize product separated in the step (4) in a heating container, heating at 100 deg.C for 50min, and cooling to room temperature to obtain slowly digestible rhizoma Dioscoreae mud 3.2 kg.
Example 2 digestion rates of starch in different Chinese yam purees
The digestion rates of starch in different Chinese yam purees were determined using alpha-amylase: the method comprises the steps of respectively dissolving the mashed Chinese yam in water, adjusting the concentration of starch to be 10mg/mL, adding porcine pancreatic alpha-amylase (0.33U/mL), and measuring the content of glucose at different times by using a glucose kit (Zhongsheng Bei Zhi Biotech Co., Ltd.), thereby calculating the hydrolysis rate of the starch, wherein the change of the starch digestion rate along with different times is shown in figure 1.
as shown by fig. 1, example 1 shows a lower starch digestion rate, wherein the starch digestion rate at 150min of example 1 is 58.27%; whereas comparative example 1 had the highest starch digestibility, 84.91%; the digestibility of the yam paste which is too fine in the comparative example 3 is higher than that of the yam paste in the example 1 and the comparative example 4, and the starch digestion efficiency of the yam paste which is too coarse in the comparative example 4 is also higher than that of the yam paste in the example 1; indicating that only a suitable fineness ensures a low degree of starch digestibility. In comparative example 5, a higher cooking temperature was used, which resulted in too rapid a water loss leading to increased cell wall permeability or impaired integrity, and thus higher starch digestibility. By the method, the digestibility of the starch can be obviously reduced, and the method can be applied to special crowds.
example 3 preparation of Chinese yam mud
(1) pretreatment of Chinese yam: cleaning rhizoma Dioscoreae, peeling, cutting into pieces with particle size of 0.9cm, and washing with cold water.
(2) preparing an enzyme solution: preparing enzyme solution with pectinase activity of 0.6U/mL, adjusting pH of the solution to 3.7 with citric acid, and activating at 50 deg.C for 30 min;
(3) Soaking and enzymolysis: adding the pretreated rhizoma Dioscoreae pieces into enzyme solution, adding ascorbic acid 0.03% of the enzyme solution, performing enzymolysis at 50 deg.C for 3 hr, and continuously stirring at low speed of 90 rpm.
(4) Separation: filtering the hydrolysate with 20-140 mesh sieve, collecting filtrate of 20-140 mesh sieve, and washing the filtrate with water for 3 times.
(5) Heating treatment: and (3) placing the oversize product separated in the step (4) in a heating container, heating at 90 ℃ for 40 minutes, cooling to room temperature to obtain the slow-digestion Chinese yam mud, wherein the starch digestibility at 150min is 54.48% by adopting the method in the embodiment 2.
Example 4 preparation of Chinese yam mud
(1) Pretreatment of Chinese yam: cleaning rhizoma Dioscoreae, peeling, cutting into pieces with particle size of 1.0cm, and washing with cold water;
(2) Preparing an enzyme solution: preparing enzyme solution with pectinase activity of 0.8U/mL, adjusting pH of the solution to 4.0 with citric acid, and activating at 50 deg.C for 30 min;
(3) Soaking and enzymolysis: adding the pretreated Chinese yam blocks into an enzyme solution, adding ascorbic acid accounting for 0.05 percent of the mass of the enzyme solution, performing enzymolysis for 3 hours at 55 ℃, and continuously stirring at a low speed of 100rpm in the enzymolysis process;
(4) Separation: filtering the hydrolysate with 20-140 mesh sieve, collecting filtrate of 20-140 mesh sieve, and washing the filtrate with water for 3 times;
(5) heating treatment: and (3) placing the oversize product separated in the step (4) in a heating container, heating at 95 ℃ for 30 minutes, cooling to room temperature to obtain the slow-digestion Chinese yam mud, wherein the starch digestibility at 150min is 50.19% by adopting the method in the embodiment 2.
Claims (10)
1. The preparation method of the Chinese yam mud is characterized by comprising the following steps:
(1) Cleaning rhizoma Dioscoreae, peeling, cutting into pieces, and washing with cold water;
(2) Adding diced Chinese yam into pectinase liquid, stirring and carrying out enzymolysis;
(3) sieving rhizoma Dioscoreae zymolyte, collecting filtrate of 20-140 meshes, and washing with water;
(4) And (4) curing the filtrate obtained in the step (3) to obtain the slowly-digested Chinese yam mud.
2. The method according to claim 1, wherein in the step (2), the volume of the pectinase solution is 1-1.5 times of the mass of the Chinese yam dices.
3. The method according to claim 2, wherein the pectinase solution has a concentration of 0.5 to 0.8U/mL and a pH of 3.5 to 4.0.
4. The method of claim 3, wherein the pH is adjusted by citric acid.
5. The method according to claim 1, wherein in the step (2), the pectinase solution is activated at 45-50 ℃ for 20-30 min.
6. The preparation method according to claim 1, wherein ascorbic acid is added in an amount of 0.02 to 0.05% by mass of the enzyme solution before the enzymolysis in step (2).
7. The production method according to claim 1, wherein in the step (2), the stirring speed is 80 to 100 rpm.
8. The production method according to claim 1, wherein in the step (3), the number of washing is 2 to 3.
9. the method according to claim 1, wherein in the step (4), the curing process is: heating the filtrate at 85-95 deg.C for 30-50min, and heating to 100 deg.C for 5-10 min.
10. A yam mash obtained by the method of any one of claims 1-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201910886295.XA CN110537690A (en) | 2019-09-19 | 2019-09-19 | Preparation method of Chinese yam mud and product thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111657498A (en) * | 2020-05-25 | 2020-09-15 | 华南理工大学 | High heat-resistant slowly digestible and resistant starch prepared by cell wall crosslinking and production method thereof |
| CN112205621A (en) * | 2020-10-10 | 2021-01-12 | 北京汉方普惠健康科技有限公司 | Functional food suitable for diabetics |
| CN114651950A (en) * | 2022-03-23 | 2022-06-24 | 华中农业大学 | Application of eugenol in preparation of Chinese yam mud and preparation method of Chinese yam mud |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20090092706A1 (en) * | 2005-07-08 | 2009-04-09 | Van Der Hijden Hendrikus Theodorus | Food Product and Process for Preparing it |
| JP2009114360A (en) * | 2007-11-07 | 2009-05-28 | Shokuhin Kogyo Hatten Kenkyusho | Pectin-modified resistant starch, composition containing the same, and method for preparing resistant starch |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20090092706A1 (en) * | 2005-07-08 | 2009-04-09 | Van Der Hijden Hendrikus Theodorus | Food Product and Process for Preparing it |
| JP2009114360A (en) * | 2007-11-07 | 2009-05-28 | Shokuhin Kogyo Hatten Kenkyusho | Pectin-modified resistant starch, composition containing the same, and method for preparing resistant starch |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111657498A (en) * | 2020-05-25 | 2020-09-15 | 华南理工大学 | High heat-resistant slowly digestible and resistant starch prepared by cell wall crosslinking and production method thereof |
| CN112205621A (en) * | 2020-10-10 | 2021-01-12 | 北京汉方普惠健康科技有限公司 | Functional food suitable for diabetics |
| CN114651950A (en) * | 2022-03-23 | 2022-06-24 | 华中农业大学 | Application of eugenol in preparation of Chinese yam mud and preparation method of Chinese yam mud |
| CN114651950B (en) * | 2022-03-23 | 2023-09-22 | 华中农业大学 | Application of eugenol in preparation of yam mud and preparation method of yam mud |
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Application publication date: 20191206 |