CN1125062A

CN1125062A - Active Chinese yam powder and preparation method thereof

Info

Publication number: CN1125062A
Application number: CN95111876A
Authority: CN
Inventors: 徐恒军; 徐恒志
Original assignee: Individual
Current assignee: Individual
Priority date: 1995-07-15
Filing date: 1995-07-15
Publication date: 1996-06-26

Abstract

The prepn. method of active Chinese yam powder which can be used as food additive and dietetic food and also for curing enterogastric disease and constipation includes the following processes: the fresh yams are used as raw materials, and passed through such procedures of cleaning, peeling, sterilizing, slicing, freezing-vacuum dehydration, quality-checking, pulverizing, screening, secondary sterilizing treatment, metering-bagging, sampling-testing, vacuum-sealing, packaging and putting in storage. ADVANTAGE-. Said product has no pathogenic bacteria, and its storage time is long.

Description

Active Chinese yam flour and manufacture method thereof

The present invention relates to the process of active Chinese yam flour and manufacturing thereof.

The Chinese yam of China is enjoyed higher reputation in the international market, the source of goods is also very abundant at home, but also do not satisfy needs new on the international market, Chinese yam major production areas---Jiangsu Province of China in recent years, ton (is selected from " world, rural area " second phase in 1992 surplus the medicinal Chinese yam 60 of annual only outlet, this shows that development and use Chinese yam resource has wide prospect, the health food that with the Chinese yam is primary raw material arises at the historic moment, and has become best-selling goods " Jilin science and technology newspaper on July 11st, 1992 " on the market as Chinese yam crystalline substance, Chinese yam can, molasses sugar Chinese yam etc.

Above-mentioned these yam foods are dead property, and are not good on the meaning of nutrition and curative effect, Chinese yam brilliant actual be exactly powdery, but also be the yam flour of dead property, their freshnesses are poor, storage life is short.

The purpose of this invention is to provide a kind of active Chinese yam flour and manufacture method thereof, provide a kind of to society and be of high nutritive value, long shelf-life, the original freshness of maintenance, active Chinese yam flour evident in efficacy or be bright yam flour.

Purpose of the present invention can realize that this scheme is that bright Yam quick forzen is blotted by following technical proposals, through the active Chinese yam flour of fresh-keeping measure manufacturing.Promptly select for use nothing to rot, unmetamorphosed bright Chinese yam cuts the woody yl moiety in its top, scrubs only with the running water of cleaning, does not stay any silt particle; Remove hair root, use the free of contamination apparatus of non-corroding again, as bamboo cutter, silver-colored cutter or stainless steel knife, anti-oxidation, with cleaned bright Chinese yam peeling scraping, with no stain, no yellow black is standard, again through the flushing of oxygen acid sodium disinfectant, again after boiling water sterilization, section, to cut into slices keeps flat in the dish uniformly, and plate needs to manufacture with white steel or galvanized sheet.Put into vacuum refrigerating machine, it is freezing to start shooting, and is as cold as below-20 ℃ and freezes to one hour, yam slices carries out vacuum dehydration, blots when continuing to be as cold as-35 ℃ again by freezing, and constant temperature begins heating after one hour again, when evenly ging up to reach 30 ℃, keep freeze-day with constant temperature, total time is 24 hours.Shutdown obtains goods.Check goods then, defective works such as variable color are detected, it is left the active Chinese yam flour that intact certified products crushing screening is obtained 140 orders～200 order granularities, and this medicinal powder is reached by the microwave radiosterilization does not have the bacterium existence of causing a disease again, and general bacterial population is 1.0 * 10 ⁴Head/g coliform (), and then difference vacuum bagging, in bag, put into one bag of depickling (oxygen) agent, process the active Chinese yam flour that makes through above-mentioned operation, mainly be that powder is made in freeze-drying, kept original freshness, promptly original machine organizes cell constant, this active Chinese yam flour be the bright Chinese yam of 4kg through process the powdered activated yam flour of 0.5kg, equal to concentrate bright yam flour.Its organoleptic indicator: look pure white, has suitable freshness and viscosity.Physical index: water content 〉=12%, sugar content 〉=5%, granularity: 140 orders～200 orders, chemical index: stanniferous is no more than 200mg, copper 10mg, aluminium 3mg in every kg goods, microbiological indicator: do not have the germ of causing a disease and exist.

Active Chinese yam flour processing process figure.

The present invention compared with prior art because the yam flour that makes of this process is an active Chinese yam flour.Enlarged this yam flour purposes field,, made food become higher retaining, also can eat at any time by individualism if be used for cooking food additives, hygienic and convenient, long shelf-life especially for the treatment gastrointestinal disease, solves the constipation problem, and its special curative effect is arranged.

Fig. 1 is a process chart of the present invention.

Fig. 2 is the temperature control schematic diagram of Chinese yam processing and manufacturing.

By first procedure shown in the accompanying drawing is to select raw material; select not have rotten; do not have and rot; the woody yl moiety in Chinese yam upper end cuts away in the equal portion of a certain amount of bright Chinese yam; remove hair root; cut away rotten place; second operation work is cleaned with water totally with the running water of cleaning then; do not stay any silt particle and useless foreign material; three process is with bamboo cutter or silver-colored cutter; stainless steel knife is because can prevent oxidation with these cutters; skin scraping with Chinese yam; make its no stain in surface; do not have yellow; black is standard; and then carry out water and wash; the 4th procedure begins to process to later food hygienic standard; the Chinese yam of peeling crossed sterilization with boiling water speed or with the sour sodium disinfectant of time oxygen cleaning and sterilization; such yam slices is lain in the slicer of this section available dedicated in the square position; note using the bamboo cutter; silver cutter or stainless steel knife; second operation work is will the plate of yam slices be arranged; this dish must be used white steel; plating; zine plate manufactures in case oxidation; the plate that yam slices is housed is put into the vacuum refrigeration case; must be as cold as before this below-20 ℃; make the yam slices quick-frozen of packing into; after treating freezing one hour; begin dehydration; like this time, keep under the state freezing to-35 ℃ one hour; begin heating, when temperature rise to 30 ℃, carry out freeze-day with constant temperature; total time is 24 hours, shuts down the back and takes out goods.The 6th procedure is to check goods, and defective works such as variable color are got rid of, and carries out crushing screening and pulverizes available pharmacy pulverizer to the grain of regulation, and rotating speed is unsuitable too high, prevents that the high yam flour of temperature is rotten.The granularity that is screened to regulation is 140 orders～200 purpose active Chinese yam flours, and the 7th procedure is that active Chinese yam flour is radiated sterilization by microwave, and reaching not have has pathogenic bacterium to exist, and general bacterial population is 1.0 * 10 ⁴/ g, coliform (), the 8th procedure are with the active Chinese yam metering after the sterilization, and pack is packed with every kg/ bag, put one bag of depickling (oxygen) agent sampling chemical examination in every bag, then the 9th procedure vacuum seal.The tenth procedure is a packing, and the tenth procedure is a finished product vanning warehouse-in.

The organoleptic indicator of active Chinese yam flour, look pure white, has due local flavor in these product, there are not other peculiar smell, free from admixture, cold water dashes the back and pulverizes the same with its bright Chinese yam, physical index: water content 〉=12%, sugar content 〉=5%, granularity 140～200 orders, chemical index: stanniferous is no more than 200mg, copper 10mg, aluminium 3mg in every kg goods.

Claims

1; active Chinese yam flour and manufacture method thereof; it is characterized in that choosing bright Chinese yam is raw material; through cleaning; cutter rossing with non-corroding; through the flushing of oxygen acid sodium disinfectant; pack into boiling water sterilization back section and to go into the vacuum refrigeration case in the non-corroding dish; this moment, temperature was-20 ℃; when start is refrigerated to 1; constant temperature was after one hour when-35 ℃ are blotted and be as cold as to vacuum dehydration, and heating reaches 30 ℃, kept freeze-day with constant temperature; it is 24 hours always with the time; shutdown obtains goods and carries out quality inspection, the certified products crushing screening is obtained the active Chinese yam flour of 140 orders～200 order granularities, again with its microwave radiosterilization; bacterial population is 1.0 * 10 ⁴/ g coliform (one) and then difference vacuum bagging are put into depickling (oxygen) agent in the vacuum seal pocket.

2, the active Chinese yam flour that makes by the method for claim 1, it is characterized in that the organoleptic indicator: look pure, has certain freshness and viscosity, physical index: water content 〉=12%, sugar content 〉=5%, stanniferous is no more than 200mg in the every kg goods of chemical index, and copper 10mg, aluminium 3mg, microbiological indicator do not have pathogenic germ and exist.