CN1127595A - Method for processing active Chinese yam flour - Google Patents
Method for processing active Chinese yam flour Download PDFInfo
- Publication number
- CN1127595A CN1127595A CN 95112051 CN95112051A CN1127595A CN 1127595 A CN1127595 A CN 1127595A CN 95112051 CN95112051 CN 95112051 CN 95112051 A CN95112051 A CN 95112051A CN 1127595 A CN1127595 A CN 1127595A
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- CN
- China
- Prior art keywords
- chinese yam
- infusion
- vacuum
- processing active
- yam flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The active yam starch is made up of fresh yam through selection of raw material, soaking, vacuum freeze drying, crushing and packing, and features its activity of fresh yam and easy storage and transportation.
Description
The present invention relates to a kind of plant processing method, especially method for processing active Chinese yam flour.
Chinese yam is perennial winding liana, and the cylindrical meat stem tuber of underground tool can be edible, also can be used as medicine, and has strengthening the spleen and stomach, the function of tonifying lung kidney.In recent years, occupy certain position in people's eating patterns, also more extensive, the demand of Chinese yam is increasing as food additives and medicinal scope.The more dried Chinese yam medical value of bright Chinese yam is higher, even but the keeping under suitable constant temperature of bright Chinese yam, also should not be more than 1 year, and have that storage takes up space, the deficiency of expense height, fortune storage inconvenience.
The object of the invention is to provide a kind of method for processing active Chinese yam flour that keeps bright Chinese yam activity.
The present invention seeks to realize like this: with bright Chinese yam is raw material, makes active Chinese yam flour, and its processing method is: bright Chinese yam through select materials → infusion → vacuum freeze drying → pulverizing → packing forms.Described infusion is that the water logging bubble goes slurry, 20 to 40 minutes time with the bright Chinese yam peeling segment after cleaning; Described vacuum freeze drying is to place vacuum refrigeration equipment to carry out quick-frozen the Chinese yam after the infusion to vacuumize drying, 15 to 25 hours quick-frozen time, and subzero 30 ℃ to 40 ℃ of cryogenic temperature, vacuum reaches 4 to 6 handkerchiefs; Said process, from infusion to the packing all at aseptic in-house operation.
Advantage of the present invention and good effect are: 1. can keep the pure natural property of bright Chinese yam, not destroy former bright Chinese yam biophysical chemistry index.2. in process, there is not chemical contamination.3. color and luster is pure.4. volume-diminished is 6 to 8 times, be convenient to fresh-keeping edible, store, transportation.5. add vacuum packaging, the shelf-life can reach 5 years.
Embodiment:
Method for processing active Chinese yam flour is as follows:
1. select materials: select for use a big matter full, do not have rotten bright Chinese yam, decaptitating, it is standby to clean;
2. infusion: the high-quality Chinese yam peeling segment after will cleaning, there are not stain and mouldy exceeding with the surface, the water logging bubble goes slurry, 30 minutes time;
3. vacuum freeze drying: the bright Chinese yam after the infusion placed carry out quick-frozen in the vacuum freeze drier and vacuumize drying, 2 hours quick-frozen time, cryogenic temperature subzero 30 ℃ in order to avoid destroy bright Chinese yam basic stitch composition, when reaching 5 handkerchiefs, vacuum takes out, guaranteeing abundant drying, and keep water content less than 12%;
4. pulverize: the Chinese yam after will dewatering is chosen defective works such as variable color, selects the high-quality Chinese yam and is crushed to 120 order to 150 orders with the winnowing type pulverizer;
5. pack: the Chinese yam after will pulverizing, quantitatively pack by every bag of 1kg, seal with vacuum packing machine;
6. the aseptic in-house operation of all sterilizing at the employing ultraviolet lamp from infusion to packing avoids using the chemicals sterilization, to prevent to reduce Chinese yam activity and chemical contamination.
Claims (3)
1. method for processing active Chinese yam flour, it is characterized in that by bright Chinese yam through select materials → infusion → vacuum freeze drying → pulverizing → packing forms:
(1) described infusion: be that the water logging bubble goes slurry, 20 to 40 minutes time with the bright Chinese yam peeling segment after cleaning;
(2) described vacuum freeze drying: be to place vacuum refrigeration equipment to carry out the freezing drying that vacuumizes the Chinese yam after the infusion, 15 to 25 hours quick-frozen time, subzero 30 ℃ to 40 ℃ of cryogenic temperature, vacuum reaches 4 to 6 handkerchiefs;
(3) from infusion to the packing all at aseptic in-house operation.
2. according to the described method for processing active Chinese yam flour of claim 1, it is characterized in that 30 minutes bright Chinese yam infusion time.
3. according to claim 1 or 2 described method for processing active Chinese yam flour, it is characterized in that the 2 hours quick-frozen time of vacuum freeze drying, subzero 30 ℃ of cryogenic temperature, vacuum reaches 5 handkerchiefs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95112051A CN1046403C (en) | 1995-10-12 | 1995-10-12 | Method for processing active Chinese yam flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95112051A CN1046403C (en) | 1995-10-12 | 1995-10-12 | Method for processing active Chinese yam flour |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1127595A true CN1127595A (en) | 1996-07-31 |
| CN1046403C CN1046403C (en) | 1999-11-17 |
Family
ID=5079274
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95112051A Expired - Fee Related CN1046403C (en) | 1995-10-12 | 1995-10-12 | Method for processing active Chinese yam flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1046403C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1070039C (en) * | 1999-03-02 | 2001-08-29 | 董起年 | High-efficient production method for freeze and vacuum dried Chinese yam powder |
| WO2006058470A1 (en) * | 2004-11-30 | 2006-06-08 | Chuanyin Hu | A process for producing quick-frozen chinese yam |
| CN1307901C (en) * | 2004-04-01 | 2007-04-04 | 寿伟康 | Method for processing iron-sheet dendrobe fresh product |
| CN103478637A (en) * | 2013-08-23 | 2014-01-01 | 广西大学 | Method for preparing dried Chinese yam through vacuum freeze drying |
| CN106819000A (en) * | 2017-04-06 | 2017-06-13 | 陈主义 | A kind of production method of Chinese yam bread |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2127270B (en) * | 1982-09-28 | 1986-03-05 | Olusoji Ofi | Manufacture of powdered yam |
| CN1086680A (en) * | 1992-11-11 | 1994-05-18 | 何汉中 | Chinese yam paste |
-
1995
- 1995-10-12 CN CN95112051A patent/CN1046403C/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1070039C (en) * | 1999-03-02 | 2001-08-29 | 董起年 | High-efficient production method for freeze and vacuum dried Chinese yam powder |
| CN1307901C (en) * | 2004-04-01 | 2007-04-04 | 寿伟康 | Method for processing iron-sheet dendrobe fresh product |
| WO2006058470A1 (en) * | 2004-11-30 | 2006-06-08 | Chuanyin Hu | A process for producing quick-frozen chinese yam |
| CN103478637A (en) * | 2013-08-23 | 2014-01-01 | 广西大学 | Method for preparing dried Chinese yam through vacuum freeze drying |
| CN106819000A (en) * | 2017-04-06 | 2017-06-13 | 陈主义 | A kind of production method of Chinese yam bread |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1046403C (en) | 1999-11-17 |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |