CN101513241A - Production method for spray-drying Chinese yam powder without using sulfur to protecting color - Google Patents
Production method for spray-drying Chinese yam powder without using sulfur to protecting color Download PDFInfo
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- CN101513241A CN101513241A CNA200910127968XA CN200910127968A CN101513241A CN 101513241 A CN101513241 A CN 101513241A CN A200910127968X A CNA200910127968X A CN A200910127968XA CN 200910127968 A CN200910127968 A CN 200910127968A CN 101513241 A CN101513241 A CN 101513241A
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Abstract
The invention relates to a production method for spray-drying Chinese yam powder without using sulfur to protecting color. The Chinese yam is prepared from fresh Chinese yam and is obtained by the steps of microwave enzyme deactivation, shelling, slicing, color protection, pulping, grinding, vacuum condensation, homogenization, spray-drying, vacuum packaging and microwave sterilization. The Chinese yam raw material is deactivated by microwave at temperature of 60 DEG C, cut to slice, and is soaked in sulfur-free color protection liquid containing phytic acid, Ethylenediaminetetraacetic acid disodium, vitamin C and citric acid, the color protection liquid and the Chinese yam slice is pulped together and is milled by a colloid mill, the Chinese yam slurry is concentrated by a vacuum condensation equipment until the content of solid is 15-25% and is homogeneously processed, homogenized liquid material is sprayed and dried by a centrifugal spray-drying machine, the obtained Chinese yam powder is packaged by vacuum and is sterilized by a microwave sterilization equipment to prepare the sulfur-free Chinese yam powder product. The invention has high production efficiency and low cost, the produced Chinese yam product has good color, high safety and complete nutrient composition, and can applied for field such as foodstuff, medicine and cosmetic product.
Description
Affiliated technical field
The present invention relates to a kind of production method of spray-drying Chinese yam powder without using sulfur to protecting color, adopt that look is protected in safe no sulfur to protecting color agent, the spray-dried yam flour of producing can be applicable in food, medicine, the cosmetics.
Background technology
Chinese yam is that the habit of the underground stem tuber of Dioscorea (Dioscorea) plant Chinese yam (D.opposita Thunb.) claims, and is nutritious, dietotherapeutic.Chinese yam contains abundant nutritive and health protection components, mainly comprise nutritional labelings such as starch, protein, free amino acid, trace element and polysaccharide (comprising lymphatic temperament and glycoprotein), allantoin, amylase, choline, 3, plurality kinds of health care compositions such as 4-dihydroxy benzenes ethamine, cholesterine, ergosterol, campesterol, cupreol, polyphenol oxidase.Studies show that in a large number Chinese yam has immunoregulation effect, anti-oxidant, delaying senility function, hypoglycemic, effect for reducing blood fat, antitumor, antimutagenic effect and regulates multiple physiological function such as spleen and stomach function.Chinese yam is processed into yam flour, is one of common deep processing mode of Chinese yam, and the yam flour product of gained is widely used in the fields such as food, medicine, cosmetics.
At present, the flouring technology of Chinese yam adopt is: Chinese yam is cleaned, section (piece or grain), protects look and handle the back and carry out dryingly in the mode of airing, hot-air seasoning or vacuum freeze drying, pulverize with disintegrating apparatus then and make the yam flour product.The main problem that exists is as follows:
(1) process-cycle long, production efficiency is low
When drying, product special flavour is poor, rehydration is poor in modes such as airing, hot-air seasonings, if then easily the loss of brown stain and nutritional labeling is big for temperature too high (more than 60 ℃), if adopt low temperature (about 40 ℃) then to reach tens hours drying time.Though vacuum freeze drying is to retention rate height, the quality better of active nutritional health-care components, but the drying condition harshness (extremely low temperature and high vacuum) that this method needs, apparatus expensive, be difficult for realizing producing continuously, the moisture energy consumption of evaporation same amount is spray-dired 6～10 times, so the production cost height, and at least also wanted 6 hours (comprising microwave or infrared ray vacuum freeze drying) drying time.Therefore, must seek to be suitable for low cost, high efficiency, the high quality of production way that yam flour is produced.
(2) there is the not brown stain problem of degree in product, and perhaps sulfur content exceeds standard
Sulphite (comprising sulfur dioxide, sulphur, sulfurous acid, sulphite, bisulfites, pyrosulfite, low sulfurous acid) is widely used in the food processing process as food additives, play bleaching, decolouring, anticorrosion, anti-oxidant, inhibitory enzyme catalytic reaction, prevent effect such as food brown stain.Chinese yam is very easily brown stain in peeling, section and dry run, in order to suppress brown stain, improves the whiteness of yam flour, adopts sulphite to protect look at present in the yam flour process mostly, usually can cause sulfur content to exceed standard.Sulphite has certain toxicity, and human body has detrimental effect if too much take in to stomach and intestine, liver, causes symptoms such as expiratory dyspnea, diarrhoea, vomiting, causes the minimizing of red blood cell, hemoglobin, can destroy Cobastab
1, influence is grown, and easily suffers from polyneuritis.Given this, the strict regulation of limiting the quantity of has been carried out to the content of sulfurous acid in the food in countries in the world, as Japan to food sulphite such as salted vegetable, starch (with SO
2Meter) limiting the quantity of is 30mg/kg, U.S. FDA is stipulated to contain in all food sulphite and is surpassed 10mg/kg, must on the food labeling, indicate this food sulphite is arranged, China's national standard also has clearly regulation to the sulphite scope of application, maximum residue limit, presses the different residual quantity scopes of commodity at 30～400mg/kg.Therefore, develop safe no sulfur to protecting color agent,, safe Chinese yam deep processed product green for producing extremely is necessary.
Summary of the invention
For overcome yam flour produce in hot-air seasoning or the above-mentioned deficiency of vacuum freeze-drying method, solve the safety issue of Chinese yam sulfur-bearing color stabilizer, the present invention adopts safe no sulphur Compositional type color stabilizer that yam slice is protected look and handles, carry out dry powder process with spray-dired method, improved product quality, security and the production efficiency of yam flour greatly.Spray-drying has advantages such as rate of drying is fast, the time is short, production capacity is big, be highly suitable for the drying (being considered to be only second to vacuum freezing drying method) of thermal sensitivity pledge material, the product favorable dispersibility, product quality indicator can be adjusted by changing the operating parameter condition, dry run is simple, convenient operation and control is applicable to the serialization industrial production, easily realizes automation.The yam flour that utilizes spray drying technology to produce, nutritional labeling is destroyed few, good product quality, production efficiency height, cost are low.
For achieving the above object, the present invention adopts following technical scheme: a kind of production method of spray-drying Chinese yam powder without using sulfur to protecting color, fresh Chinese yam through raw material selection, cleaning, microwave deactivating enzyme, peeling, cut into slices, protect operations processing such as look, making beating, glue mill, vacuum concentrate, homogeneous, spray-drying, vacuum packaging, microwave disinfection and obtain the yam flour product.
Concrete operations step of the present invention is as follows:
(1) raw material is selected: select not have rot, not damaged, blackspot are few, the high-quality Chinese yam of even thickness;
(2) clean: with running water Chinese yam is cleaned up, will note in the cleaning process avoiding Chinese yam is caused mechanical damage;
(3) microwave deactivating enzyme is handled: Chinese yam is sent in the microwave disinfection equipment by conveyer belt, and (microwave frequency is 2450MHz ± 50MHz) to the enzyme 1～2 minute of going out under 60 ℃ of heating using microwaves, its objective is in order to prevent that the moment of Chinese yam after peeling from brown stain just taking place;
(4) remove the peel, cut into slices, protect look: after removing the peel rapidly with the special cutter of peeling, immediately with the slicer (sheet thick 3～5mm) of cutting into slices, the yam slice that cuts out directly drops into to soak in the colour protecting liquid for preparing and protects look (no sulfur to protecting color liquid is by the vitamin C of the disodium ethylene diamine tetraacetate of the phytic acid of 0.10～0.15mL/L, 0.10～0.20g/L, 0.20g/L and the 10.0g/L citric acid solution is composite forms, the colour protecting liquid consumption is 1.5～2.0 times of yam slice weight, protecting in the look process needed material is carried out the appropriateness stirring every half an hour, and protecting the look time is 3～5 hours);
(5) making beating, glue mill: remove the impurity of colour protecting liquid surface flotation with filter screen after, colour protecting liquid and yam slice are pulled an oar together (contain a large amount of nutritional labelings in the colour protecting liquid, can not discard), and levigate with colloid mill the Chinese yam slurry;
(6) vacuum concentrates: with vacuum concentration equipment the Chinese yam slurry is concentrated into solid content and reaches 15～25%;
(7) homogeneous: homogenization pressure is controlled at 20～26MPa, and 40～50 ℃ of temperature, purpose are the further refinements of particle that makes in the material;
(8) spray-drying: the liquid material behind the homogeneous should carry out spray-drying with centrifugal spray dryer immediately while hot, and (the liquid material behind the homogeneous is if can not in time carry out spray-drying, then need take the insulation measure), EAT is 170～190 ℃, leaving air temp is 60～80 ℃, atomisation pressure 0.20～0.30Mpa, the centrifugal energy nozzle rotating speed is 20000～30000 rev/mins, and the charging flow velocity is decided according to the model and the production capacity of equipment;
(9) vacuum-packed, microwave disinfection: carry out the usefulness microwave disinfection equipment sterilization of vacuum packaging back (80 ℃ of temperature, sterilizing time 1～2 minute, microwave frequency 2450MHz ± 50MHz) by vacuum packing machine.
The advantage that the inventive method is produced yam flour is as follows: microwave deactivating enzyme and highly efficiency compositional type do not have sulfur to protecting color agent processing can suppress the Chinese yam brown stain well, and product color is good, safe; Carry out dry powder process with spray-dired method, improved the product quality and the production efficiency of yam flour greatly, and the dry run convenient operation and control, the serialization industrial production be applicable to; Adopt no sulfur to protecting color to handle and the microwave disinfection technology, production process is not introduced sulphur-containing substance, and the product mouthfeel is good, nutritional labeling keeps fully, safety and sanitation.
Description of drawings
Accompanying drawing is the production procedure schematic diagram of spray-drying Chinese yam powder without using sulfur to protecting color.
The specific embodiment
Example one
Production method may further comprise the steps:
(1) raw material is selected: method of operating is identical with concrete operations step (1) in " summary of the invention ";
(2) clean: method of operating is identical with concrete operations step (2) in " summary of the invention ";
(3) microwave deactivating enzyme is handled: method of operating is identical with concrete operations step (3) in " summary of the invention ";
(4) remove the peel, cut into slices, protect look: method of operating is identical with concrete operations step (4) in " summary of the invention ", protect 5 hours look time, the colour protecting liquid proportioning is phytic acid 0.10mL/L, disodium ethylene diamine tetraacetate 0.10g/L, vitamin C 0.20g/L, citric acid 10.0g/L;
(5) making beating, glue mill: method of operating is identical with concrete operations step (5) in " summary of the invention ";
(6) vacuum concentrates: with vacuum concentration equipment the Chinese yam slurry is concentrated into solid content and reaches 15%;
(7) homogeneous: method of operating is identical with concrete operations step (7) in " summary of the invention ", and homogenization pressure is controlled at 20MPa, 40～45 ℃ of temperature;
(8) spray-drying: method of operating and " summary of the invention " middle concrete operations step (8), during spray-drying, EAT is 170～175 ℃, and leaving air temp is 60～65 ℃, atomisation pressure 0.20～0.25Mpa, 20000～25000 rev/mins of centrifugal energy nozzle rotating speeds;
(9) vacuum-packed, microwave disinfection: method of operating and " summary of the invention " middle concrete operations step (9).
Example two
Production method may further comprise the steps:
(1) raw material is selected: method of operating is identical with concrete operations step (1) in " summary of the invention ";
(2) clean: method of operating is identical with concrete operations step (2) in " summary of the invention ";
(3) microwave deactivating enzyme is handled: method of operating is identical with concrete operations step (3) in " summary of the invention ";
(4) remove the peel, cut into slices, protect look: method of operating is identical with concrete operations step (4) in " summary of the invention ", protect 4 hours look time, the colour protecting liquid proportioning is phytic acid 0.10mL/L, disodium ethylene diamine tetraacetate 0.20g/L, vitamin C 0.20g/L, citric acid 10.0g/L;
(5) making beating, glue mill: method of operating is identical with concrete operations step (5) in " summary of the invention ";
(6) vacuum concentrates: with vacuum concentration equipment the Chinese yam slurry is concentrated into solid content and reaches 18%;
(7) homogeneous: method of operating is identical with concrete operations step (7) in " summary of the invention ", and homogenization pressure is controlled at 22MPa, 40～45 ℃ of temperature;
(8) spray-drying: method of operating and " summary of the invention " middle concrete operations step (8), during spray-drying, EAT is 175～180 ℃, and leaving air temp is 65～70 ℃, atomisation pressure 0.20～0.25MPa, 20000～25000 rev/mins of centrifugal energy nozzle rotating speeds;
(9) vacuum-packed, microwave disinfection: method of operating and " summary of the invention " middle concrete operations step (9).
Example three
Production method may further comprise the steps:
(1) raw material is selected: method of operating is identical with concrete operations step (1) in " summary of the invention ";
(2) clean: method of operating is identical with concrete operations step (2) in " summary of the invention ";
(3) microwave deactivating enzyme is handled: method of operating is identical with concrete operations step (3) in " summary of the invention ";
(4) remove the peel, cut into slices, protect look: method of operating is identical with concrete operations step (4) in " summary of the invention ", protect 4 hours look time, the colour protecting liquid proportioning is phytic acid 0.15mL/L, disodium ethylene diamine tetraacetate 0.10g/L, vitamin C 0.20g/L, citric acid 10.0g/L;
(5) making beating, glue mill: method of operating is identical with concrete operations step (5) in " summary of the invention ";
(6) vacuum concentrates: with vacuum concentration equipment the Chinese yam slurry is concentrated into solid content and reaches 21%;
(7) homogeneous: method of operating is identical with concrete operations step (7) in " summary of the invention ", and homogenization pressure is controlled at 24MPa, 45～50 ℃ of temperature;
(8) spray-drying: method of operating and " summary of the invention " middle concrete operations step (8), during spray-drying, EAT is 180～185 ℃, and leaving air temp is 70～75 ℃, atomisation pressure 0.25～0.30MPa, 25000～30000 rev/mins of centrifugal energy nozzle rotating speeds;
(9) vacuum-packed, microwave disinfection: method of operating and " summary of the invention " middle concrete operations step (9).
Example four
Production method may further comprise the steps:
(1) raw material is selected: method of operating is identical with concrete operations step (1) in " summary of the invention ";
(2) clean: method of operating is identical with concrete operations step (2) in " summary of the invention ";
(3) microwave deactivating enzyme is handled: method of operating is identical with concrete operations step (3) in " summary of the invention ";
(4) remove the peel, cut into slices, protect look: method of operating is identical with concrete operations step (4) in " summary of the invention ", protect 3 hours look time, the colour protecting liquid proportioning is phytic acid 0.15mL/L, disodium ethylene diamine tetraacetate 0.20g/L, vitamin C 0.20g/L, citric acid 10.0g/L;
(5) making beating, glue mill: method of operating is identical with concrete operations step (5) in " summary of the invention ";
(6) vacuum concentrates: with vacuum concentration equipment the Chinese yam slurry is concentrated into solid content and reaches 25%;
(7) homogeneous: method of operating is identical with concrete operations step (7) in " summary of the invention ", and homogenization pressure is controlled at 26MPa, 45～50 ℃ of temperature;
(8) spray-drying: method of operating and " summary of the invention " middle concrete operations step (8), during spray-drying, EAT is 185～190 ℃, and leaving air temp is 75～80 ℃, atomisation pressure 0.25～0.30Mpa, 25000～30000 rev/mins of centrifugal energy nozzle rotating speeds;
(9) vacuum-packed, microwave disinfection: method of operating is identical with concrete operations step (9) in " summary of the invention ".
Claims (5)
1. the production method of a spray-drying Chinese yam powder without using sulfur to protecting color, fresh Chinese yam through raw material selection, cleaning, microwave deactivating enzyme, peeling, cut into slices, protect operations processing such as look, making beating, glue mill, vacuum concentrate, homogeneous, spray-drying, vacuum packaging, microwave disinfection and obtain not having sulfur to protecting color yam flour product.
2. method according to claim 1 is characterized in that: Chinese yam carries out microwave deactivating enzyme before peeling handles, and uses microwave disinfection equipment to carry out microwave deactivating enzyme in 1～2 minute in 2450MHz ± 50MHz frequency, 60 ℃ of processing;
3. method according to claim 1 is characterized in that: the prescription that yam slice does not have sulfur to protecting color liquid is phytic acid 0.10～0.15mL/L, disodium ethylene diamine tetraacetate 0.10～0.20g/L, vitamin C 0.20g/L, citric acid 10.0g/L;
4. method according to claim 1, it is characterized in that: the Chinese yam slurry carries out the concentrated and homogeneous processing of vacuum before spray-drying, with vacuum concentration equipment the Chinese yam slurry is concentrated into solid content and reaches 15～25%, and once high-pressure homogeneous under 20～26MPa pressure;
5. method according to claim 1, it is characterized in that: when carrying out spray-drying with centrifugal spray dryer, EAT is 170～190 ℃, and leaving air temp is 60～80 ℃, atomisation pressure 0.20～0.30MPa, 20000～30000 rev/mins of centrifugal energy nozzle rotating speeds.
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