CN1284477C - Production for quick-freezing Chinese yam powder - Google Patents
Production for quick-freezing Chinese yam powder Download PDFInfo
- Publication number
- CN1284477C CN1284477C CNB2004100654223A CN200410065422A CN1284477C CN 1284477 C CN1284477 C CN 1284477C CN B2004100654223 A CNB2004100654223 A CN B2004100654223A CN 200410065422 A CN200410065422 A CN 200410065422A CN 1284477 C CN1284477 C CN 1284477C
- Authority
- CN
- China
- Prior art keywords
- chinese yam
- water
- quick
- freezing
- sterilization
- 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.)
- Expired - Fee Related
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Classifications
-
- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
Abstract
The present invention discloses a process for preparing quick-freezing Chinese yam articles, which has the technical scheme that Chinese yam is immersed in sterilizing liquid for sterilization, and then peeled and cut into segments; Chinese yam blocks are Chinese yam in color protecting liquid for color protection, immersed in the sterilizing liquid for sterilization and ground into granules which are filled into plastic bags to obtain finished quick-freezing Chinese yam articles via quick freezing and refrigerated storage. The present invention has the advantages that the original color and lustre of the Chinese yam are kept; the surface color and lustre of the Chinese yam are unchanged; sterilization effect is better than pasteurization. The total number of each gram of sample bacterial clumps is less than 1000, and the total number of each hundred gram of coli groups is less than 3.
Description
Technical field
The invention belongs to the preparation method of the processing method of Chinese yam, particularly quick-freezing Chinese yam powder.
Background technology
Chinese yam has high health care and is worth, but invigorating the spleen, tonifying lung, reinforce the kidney, benefit is smart, " book on Chinese herbal medicine is through reading " claims: " Chinese yam can kidney tonifying, essence replenishing, smart rule cloudy strong, order is bright, ear is clever ".Be exactly the health protection food of integration of drinking and medicinal herbs since ancient times, mucilaginous substance in the Chinese yam is the complex of polysaccharide and protein, this compound thing protein of stopping accounts for 47.6% according to the literature, polysaccharide accounts for 52.4%, studies have shown that in recent years, this mucilaginous substance can be regulated the immune coefficient of human body, build up resistance, not only has abundant nutritive value, and has a biologically active of antiviral, anti-ageing, antineoplastic health protection effect and hypoglycemic, lipopenicillinase, so importer is very paid attention to the mucilaginous substance of Chinese yam, require its viscosity high more good more.Therefore in process, should note the influence of processing mode to mucilaginous substance viscosity.The activity that the mode of the logical employing always of traditional processing method for quick-freezing heating blanching is come sterilization, inactive enzyme, in order to prevent enzymatic browning, but experiment shows, the mucilaginous viscosity of Chinese yam will descend with the rising of scalding the temperature of boiling, and irreversibility viscosity occurs descends along with the continuity of heat time heating time, illustrate that the mucilaginous substance complex begins to decompose, the commodity value of Chinese yam is reduced.Therefore keeping mucilaginous substance viscosity and biologically active in the Chinese yam is prior art an open question always.
Summary of the invention
The objective of the invention is to overcome the shortcoming of prior art, a kind of method that makes Chinese yam keep original mucilaginous substance viscosity in process and make not brown stain of color and luster is provided.
Technical scheme of the present invention is: a kind of preparation method of quick-freezing Chinese yam powder, carry out as follows:
(1) Chinese yam is placed under the 1-5 ℃ of temperature and refrigerates;
The Chinese yam that (2) will refrigerate is cleaned and removes silt;
(3) Chinese yam that will clean soaking sterilization in bactericidal liquid;
(4) with Chinese yam peeling, peeling back stripping and slicing;
(5) the Chinese yam piece is soaked in colour protecting liquid protect look;
(6) step (5) gained Chinese yam piece soaking sterilization in bactericidal liquid
(7) with step (6) gained Chinese yam piece abrasive particle in the abrasive particle machine;
(8) step (7) gained Chinese yam powder is packed into polybag vacuum-pumping and sealing;
(9) with the packed Chinese yam powder of step (8) gained in the quick-frozen to-37 degree of temperature-31 degree;
(10) Chinese yam powder with step (9) gained refrigerates to-20 degree at-15 degree, gets the finished product quick-freezing Chinese yam powder.
The described sterilization soak time of described step (3) is 8-12 minute, bactericidal liquid is by water, citric acid, Vc, DCCNa by weight: water: citric acid: Vc: DCCNa=100: 0.21-0.39: 0.08-0.13: 0.019-0.022 is formulated
The described colour protecting liquid of described step (5) is by water, Vc, clorox by weight: water: Vc: clorox=100: 0.014-0.026: 0.007-0.013 is formulated.
The described sterilization soak time of described step (6) is 8-12 minute, bactericidal liquid by water, citric acid, Vc, clorox by weight: water: citric acid: Vc: clorox=100: 0.21-0.23: 0.014-0.026: 0.018-0.021 is formulated.
Owing to adopted technique scheme, effectively overcome the shortcoming of the hot blanching of prior art, make Chinese yam not brown stain in process, do not reduce viscosity, guaranteed the interior quality and the presentation quality of quick frozen product. below in conjunction with embodiment the present invention is further described:
The specific embodiment
Embodiment one
Bactericidal liquid preparation before the peeling: water: citric acid: Vc: DCCNa: 100: 0.21: 0.08: 0.019
Peeling back bactericidal liquid preparation: water: citric acid: Vc: clorox: 100: 0.21: 0.09: 0.018
The configuration of colour protecting liquid: water: Vc: clorox=100: 0.014: 0.007
Make by following technological process:
Chinese yam raw material → refrigeration (0-5 ℃) → water cleans and removes silt particle, root hair → 8 minutes → clear water of soaking sterilization rinsing → peeling in bactericidal liquid, cuts off → soak in colour protecting liquid that to protect look → drop be 2 millimeter → quick-frozen (31 ℃ to-37 ℃) → refrigeration (15 ℃ to-20 ℃) except that moisture content → soaking sterilization → abrasive particle makes particle diameter.
Effect: quick-freezing Chinese yam powder milky, color and luster are even, viscosity 〉=1.5Pa.s, total number of bacteria (individual/gram)≤1000, Escherichia coli (individual/gram)＜3, bacillus cereus (individual/gram)＜3.
Embodiment two
Bactericidal liquid preparation before the peeling: water: citric acid: Vc: DCCNa: 100: 0.39: 0.13: 0.022
Peeling back bactericidal liquid preparation: water: citric acid: Vc: clorox: 100: 0.23: 0.12: 0.021
The configuration of colour protecting liquid: water: Vc: clorox=100: 0.026: 0.013
Make by following technological process:
Chinese yam raw material → refrigeration (0-5 ℃) → water cleans out silt particle, root hair → 10 minutes → clear water of soaking sterilization rinsing → peeling in bactericidal liquid, cut off → soak in colour protecting liquid and protect look → drop and remove moisture content → soaking sterilization → abrasive particle to make particle diameter be 2 millimeter → quick-frozen (31 ℃ to-37 ℃) → refrigeration (15 ℃ to-20 ℃).
Effect: quick-freezing Chinese yam powder milky, color and luster are even, viscosity 〉=1.5Pa.s, total number of bacteria (individual/gram)≤1000, Escherichia coli (individual/gram)＜3, bacillus cereus (individual/gram)＜3.
Embodiment three
Bactericidal liquid preparation before the peeling: water: citric acid: Vc: DCCNa: 100: 0.25: 0.11: 0.021
Peeling back bactericidal liquid preparation: water: citric acid: Vc: clorox: 100: 0.22: 0.1: 0.019
The configuration of colour protecting liquid: water: Vc: clorox=100: 0.026: 0.013
Make by following technological process:
Chinese yam raw material → refrigeration (0-5 ℃) → water cleans out silt particle, root hair → 9 minutes → clear water of soaking sterilization rinsing → peeling in bactericidal liquid, cut off → soak in colour protecting liquid and protect look → drop and remove moisture content → soaking sterilization → abrasive particle to make particle diameter be 2 millimeter → quick-frozen (31 ℃ to-37 ℃) → refrigeration (15 ℃ to-20 ℃).
Effect: quick-freezing Chinese yam powder milky, color and luster are even, viscosity 〉=1.5Pa.s, total number of bacteria (individual/gram)≤1000, Escherichia coli (individual/gram)＜3, bacillus cereus (individual/gram)＜3.
Claims (1)
1, a kind of preparation method of quick-freezing Chinese yam powder is characterized in that with bright Chinese yam being that raw material carries out as follows:
(1) Chinese yam is placed under the 1-5 ℃ of temperature and refrigerates;
The Chinese yam that (2) will refrigerate is cleaned and removes silt;
(3) Chinese yam that will clean soaking sterilization in bactericidal liquid; The sterilization soak time is 8-12 minute, bactericidal liquid by water, citric acid, Vc, DCCNa by weight: water: citric acid: Vc: DCCNa=100: 0.21-0.39: 0.08-0.13: 0.019-0.022 is formulated;
(4) with Chinese yam peeling, peeling back stripping and slicing;
(5) the Chinese yam piece is soaked in colour protecting liquid protect look; Colour protecting liquid is by water, Vc, clorox by weight: water: Vc: clorox=100: 0.014-0.026: 0.007-0.013 is formulated;
(6) with step (5) gained Chinese yam piece soaking sterilization in bactericidal liquid; The sterilization soak time is 8-12 minute, bactericidal liquid by water, citric acid, Vc, clorox by weight: water: citric acid: Vc: clorox=100: 0.21-0.23: 0.014-0.026: 0.018-0.021 is formulated;
(7) step (6) gained Chinese yam piece abrasive particle in the abrasive particle machine is got Chinese yam powder;
(8) step (7) gained Chinese yam powder is packed into polybag vacuum-pumping and sealing;
(9) with the packed Chinese yam of step (8) gained in the quick-frozen to-37 degree of temperature-31 degree;
(10) Chinese yam powder with step (9) gained refrigerates to-20 degree at-15 degree, gets the finished product quick-freezing Chinese yam powder.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100654223A CN1284477C (en) | 2004-11-30 | 2004-11-30 | Production for quick-freezing Chinese yam powder |
| PCT/CN2005/000127 WO2006058470A1 (en) | 2004-11-30 | 2005-01-31 | A process for producing quick-frozen chinese yam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100654223A CN1284477C (en) | 2004-11-30 | 2004-11-30 | Production for quick-freezing Chinese yam powder |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1613365A CN1613365A (en) | 2005-05-11 |
| CN1284477C true CN1284477C (en) | 2006-11-15 |
Family
ID=34764681
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100654223A Expired - Fee Related CN1284477C (en) | 2004-11-30 | 2004-11-30 | Production for quick-freezing Chinese yam powder |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN1284477C (en) |
| WO (1) | WO2006058470A1 (en) |
Families Citing this family (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101695539A (en) * | 2009-10-28 | 2010-04-21 | 重庆三峡云海药业有限责任公司 | Medicament for deferring senility and preparation method thereof |
| CN101849571B (en) * | 2010-05-14 | 2012-10-03 | 徐州天马敬安食品有限公司 | Manufacture method of fresh-keeping garlic rice |
| CN102150701A (en) * | 2011-03-17 | 2011-08-17 | 李荣花 | Frozen yam color conservation processing method |
| CN102177956B (en) * | 2011-06-16 | 2013-05-08 | 徐州天马敬安食品有限公司 | Method for making quick-frozen yam pieces |
| CN102318666B (en) * | 2011-06-19 | 2013-04-17 | 徐州建华食品有限公司 | Method for making fresh yam |
| CN102771698B (en) * | 2012-08-07 | 2013-06-19 | 安徽光明槐祥工贸集团有限公司 | Method for compounding artificial glutinous rice |
| CN103651755A (en) * | 2012-09-17 | 2014-03-26 | 怀山堂生物科技股份有限公司 | Quick-freezing freshness retaining method for Chinese yams |
| CN103284105B (en) * | 2013-06-08 | 2016-08-10 | 徐州天马敬安食品有限公司 | A kind of manufacture method of sugar and vinegar pickled sweet garlic |
| CN103315242B (en) * | 2013-06-11 | 2016-08-17 | 徐州天马敬安食品有限公司 | A kind of manufacture method of tomato watermelon sugar-vinegar garlic |
| CN104286162B (en) * | 2014-10-16 | 2017-02-08 | 林镇国 | Chinese yam color-protecting treating agent |
| CN104351692B (en) * | 2014-11-28 | 2017-06-16 | 邱新航 | A kind of preparation method of quick-frozen iron rod yam |
| CN105231145B (en) * | 2015-08-27 | 2018-11-27 | 湖南农业大学 | Purple Chinese yam magma of a kind of freezing and preparation method thereof |
| CN108018231A (en) * | 2017-11-30 | 2018-05-11 | 山东省轻工农副原料研究所 | A kind of fresh-keeping microbial bacterial agent of Chinese yam and the method using microbial bacterial agent normal-temperature fresh-keeping Chinese yam |
| CN109122840A (en) * | 2018-08-06 | 2019-01-04 | 徐州天马敬安食品有限公司 | A kind of production method of quick-frozen iron rod yam |
| CN109105473A (en) * | 2018-08-06 | 2019-01-01 | 徐州天马敬安食品有限公司 | A kind of production method exporting quick freezed yam |
| CN110917211A (en) * | 2019-12-20 | 2020-03-27 | 苏州东泉生物科技有限公司 | Liquid dressing suitable for cleaning and protecting body surface wound |
| CN111480822A (en) * | 2020-04-24 | 2020-08-04 | 江西绿百合生态农业开发有限公司 | Processing technology of lily mud |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0231657A (en) * | 1988-07-19 | 1990-02-01 | Minoru Gomikawa | Preparation of packed frozen yam resistant to discoloration |
| CN1111101A (en) * | 1994-05-04 | 1995-11-08 | 周有维 | Method for producing superfine powder of Chinese yam |
| CN1117814A (en) * | 1994-08-27 | 1996-03-06 | 张伟 | Processing technology for Chinese-yam fine flour |
| CN1125062A (en) * | 1995-07-15 | 1996-06-26 | 徐恒军 | Active Chinese yam powder and preparation method thereof |
| CN1141737A (en) * | 1995-07-28 | 1997-02-05 | 新宾满族自治县红庙子活性参加工厂 | Active sweet-potato flour and production method thereof |
| CN1046403C (en) * | 1995-10-12 | 1999-11-17 | 孙绍文 | Method for processing active Chinese yam flour |
| CN1070039C (en) * | 1999-03-02 | 2001-08-29 | 董起年 | High-efficient production method for freeze and vacuum dried Chinese yam powder |
| CN1366842A (en) * | 2001-12-24 | 2002-09-04 | 徐广武 | Method for preventing chinese yam flour from browning |
| CN1475144A (en) * | 2002-08-12 | 2004-02-18 | 山西仙塔食品工业集团有限公司 | Yam quick forzen processing technology |
| CN1185955C (en) * | 2002-12-18 | 2005-01-26 | 胡传银 | Making process of quick-frozen Chinese yam |
-
2004
- 2004-11-30 CN CNB2004100654223A patent/CN1284477C/en not_active Expired - Fee Related
-
2005
- 2005-01-31 WO PCT/CN2005/000127 patent/WO2006058470A1/en not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| WO2006058470A1 (en) | 2006-06-08 |
| CN1613365A (en) | 2005-05-11 |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20061115 Termination date: 20101130 |