CN105942324A - Production method of DioscoreaalataL. instant powder - Google Patents
Production method of DioscoreaalataL. instant powder Download PDFInfo
- Publication number
- CN105942324A CN105942324A CN201610328188.1A CN201610328188A CN105942324A CN 105942324 A CN105942324 A CN 105942324A CN 201610328188 A CN201610328188 A CN 201610328188A CN 105942324 A CN105942324 A CN 105942324A
- Authority
- CN
- China
- Prior art keywords
- purple
- rhizomadioscoreae
- slag
- purple rhizomadioscoreae
- powder
- 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.)
- Pending
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a production method of DioscoreaalataL. instant powder. The production method comprises steps as follows: DioscoreaalataL. is cleaned, peeled, sliced, and subjected to color protection, then pickle water or lactobacillus plantarum is added, all materials are evenly mixed, beaten and sealed for fermentation, dreg-liquid separation is performed, and DioscoreaalataL. dreg and a pigment liquid are prepared; the DioscoreaalataL. dreg is dried and ground by a roller dryer after cleaning and pulping to prepare pre-gelatinized DioscoreaalataL. powder; whey protein is added to serve as a wall material after vacuum concentration of the pigment liquid, spray drying is performed, and microencapsulated DioscoreaalataL. Powder is prepared; the pre-gelatinized DioscoreaalataL. powder and the microencapsulated DioscoreaalataL. powder are mixed in a certain proportion finally, and the DioscoreaalataL. instant powder is prepared. The DioscoreaalataL. instant powder prepared with the method has the advantages of good solubility, purple color, little loss of anthocyanin and high storage stability.
Description
Technical field
The present invention relates to food processing field, be specifically related to the production method of a kind of purple Rhizomadioscoreae instant powder.
Background technology
Purple Rhizomadioscoreae (DioscoreaalataL.), have another name called yampi, ginseng potato, sole potato, purple Dioscorea batata Decne, purple Huai Shan, Rhizoma Dioscoreae, be the tuber of Dioscoreaceae Wild yam ginseng potato kind draft overgrowing property food plant.Its meat is soft and smooth, purple is beautiful, rich in polysaccharide, phlegmatic temperament, protein, starch, several amino acids, mineral element, there is several functions composition such as dioscin, allantoin, polyphenol, choline, anthocyanin etc., especially contain abundant anthocyanin, the most bright-colored, and there is extremely strong anti-oxidation function, it is the vegetable integrating the edible precious dietotherapeutic with health-care effect.But, purple Rhizomadioscoreae water content is high, and to cold sensitivity, not storage tolerance, the most rotten after gathering, become the bottleneck restricting this industry development.Being processed into purple common yam rhizome powder is to widen purple Rhizomadioscoreae utilization ways, improve the important channel of its commodity value, and product market potential is huge.
The problem that produced in conventional processes purple common yam rhizome powder exists the following aspects: (1) product dissolubility is poor, easily occurs the phenomenon of layering and precipitating after rehydration, has had a strong impact on mouthfeel and the quality of the Chinese yam product prepared as development of raw materials；(2) product anthocyanin conservation rate is low, and color is the most bright-coloured；(3) purple common yam rhizome powder color and luster is unstable, fades serious in storage；(4) in production process, for convenience of operation, reduce material viscosity, need to add substantial amounts of water, cause energy consumption for drying big.
As the patent application of publication number CN104705601A discloses a kind of instant Rhizoma Dioscoreae powder prepared with Rhizoma Dioscoreae and processing method thereof for raw material, the feature of the method is with Rhizoma Dioscoreae as raw material, sliced, go the steps such as free starch, enzyme denaturing, cooling, steaming and decocting, mud processed, cylinder dry, pulverizing prepare.The method successively processes 15-30min, 85-100 DEG C of steaming and decocting 15-35min, in addition it is also necessary to through cylinder dry process through 60-80 DEG C of burn enzyme denaturing.So long-time heating, will certainly cause the destruction of anthocyani pigment and other heat-sensitive nutrition.
The patent application of publication number CN103005330A discloses a kind of Pure purple yam powder and preparation method and application, described Pure purple yam powder is with fresh nuisanceless Rhizoma Dioscoreae as raw material, through pre-treatment, section granulating, be dried, pulverize, sterilizing subpackage step prepare, its fineness is more than 100 mesh.The method does not carries out effective color retention to purple Rhizomadioscoreae, drying during be susceptible to enzymatic browning, and dried directly pulverizing makes purple common yam rhizome powder, does not carry out pre-gelatinized process, the most predominantly uncooked amylum, and instant capacity is bad.
The patent application of publication number CN103005325A discloses a kind of method that lyophilisation produces Chinese yam powder, comprises the following steps: first RHIIZOMA DIOSCOREAE fr0m Henan of China is cleaned peeling, is cut into segment or fritter with cutter, is sent into quick-freezing in quick freezing repository after sabot；Laying hammer bar type or beater disintegrating machine in quick freezing repository, staff carries out the cold-proof preparation of whole body, in quick freezing repository, RHIIZOMA DIOSCOREAE fr0m Henan of China section good for quick-freezing or block pulverizer is ground into loose little granule and freezes block, refills dish and is sent into vacuum freeze drier lyophilizing.Although the method course of processing is all low temperature, but equipment investment is big, length drying time, efficiency are low, is difficult to realize producing continuously, and does not has pre-gelatinized process, and dissolubility is bad.
The patent application of publication number CN105285559A discloses the processing method of a kind of instant Rhizoma Dioscoreae powder, in the method, raw material is selected, clean, remove the peel, cut into slices, color fixative, making beating, colloid mill, gelatinizing, enzymolysis, allotment, homogenizing, spray drying and make Chinese yam powder, the feature of this invention is with RHIIZOMA DIOSCOREAE fr0m Henan of China as raw material, reduce viscosity with pectinase enzymatic hydrolysis, and in drying process with atomizing, add dryingaid maltodextrin and anticaking agents soluble soybean polysaccharide.But, Rhizomadioscoreae serum viscosity is the biggest, in order to make spraying uniform, needs the pure water adding 3-8 times of weight to reduce viscosity.The moisture that this part adds the most all must be dried removing, and energy consumption is bigger.And the method needs the maltodextrin adding enzymolysis solution total amount 10-20% as dryingaid, not only increase cost and local flavor can be had an impact.
Although, storage-stable and the holding conditions (such as temperature, illumination, oxygen etc.) of purple common yam rhizome powder are relevant, but current existing method all do not account for by processing technique improve made by the problem of purple common yam rhizome powder storage-stable.
Summary of the invention
It is an object of the invention to: for above-mentioned the deficiencies in the prior art, there is provided the production method of a kind of purple Rhizomadioscoreae instant powder, purple common yam rhizome powder storage-stable high, the production process energy consumption low purpose few, obtained to realize the component damages such as anthocyani pigment in production process.
For reaching above-mentioned purpose, the technical solution adopted in the present invention is: the production method of a kind of purple Rhizomadioscoreae instant powder, and the method comprises the following steps:
(1) Feedstock treating: choose without insect pest, without the new light violet Rhizomadioscoreae that goes mouldy, cleans remove impurity to remove the purple impurity on Rhizomadioscoreae surface, peeling, cutting (will purple Rhizomadioscoreae cut into chunks or block or fourth)；
(2) color fixative: the purple Rhizomadioscoreae after above-mentioned cutting is immersed at once color fixative 5-10min in the citric acid solution of 0.1%-0.5% mass concentration, rinses to wash away the citric acid solution on purple Rhizomadioscoreae surface with clear water the most at once；
(3) making beating, colloid mill: add the purple Rhizomadioscoreae lactic fermentation liquid of 1-2 times of purple Rhizomadioscoreae weight, mixing, making beating in the purple Rhizomadioscoreae after above-mentioned cleaning, then use colloid mill homogenizing, obtains purple Rhizomadioscoreae slurry；
Above-mentioned purple Rhizomadioscoreae lactic fermentation liquid is to take after purple Rhizomadioscoreae cleans remove impurity, removes the peel, pulls an oar, and adds the clear water of 2-3 times purple Rhizomadioscoreae weight, mixes, obtain purple Rhizomadioscoreae serosity, in purple Rhizomadioscoreae serosity, access lactobacillus leaven, as accessed Lactobacillus plantarum, make the thalline content in purple Rhizomadioscoreae serosity reach 106-108
CFU/g；Or accessing the old Pickles water for purple Rhizomadioscoreae slurry weight 5-20%, room temperature lower seal ferments 2-4 days, and making pH value is 3-4, obtains；
(4) ferment, be centrifuged: gained purple Rhizomadioscoreae is starched sealing and fermenting 12-24 hour at normal temperatures, then carries out slag-liquid separation, collect purple Rhizomadioscoreae slag and pigment solution respectively, standby；
(5) adding clear water washery slag, then slag-liquid separation in above-mentioned purple Rhizomadioscoreae slag, repeat washery slag 1-2 time, the clear water amount every time added is 0.5-1 times of purple Rhizomadioscoreae slag weight, during after each washery slag, isolated slag washing water is incorporated to above-mentioned pigment solution；The purple Rhizomadioscoreae slag of isolated adds after washery slag the clear water of 2-3 times of purple Rhizomadioscoreae slag weight, is delivered to roller drier after mixing and is dried, be 5-10% to water content, cross 80-100 mesh sieve after products therefrom cooling, pulverizing, obtain purple common yam rhizome powder A；
(6) the above-mentioned pigment solution that there was added slag washing water being concentrated in vacuo to solid content is 8-12%, add the lactalbumin for pigment solution solid content weight 1%-8% as wall material, send in spray drying device after mixing homogeneously with pigment solution and be spray-dried, prepare the purple common yam rhizome powder B of micro encapsulation；
(7) purple common yam rhizome powder A is mixed by weight 30:1-1:1 with purple common yam rhizome powder B, obtain purple Rhizomadioscoreae instant powder.
Old Pickles water in above-mentioned steps (3) refers to the pickled vegetable brine of the bubble stain vegetable of Reusability, and it meets following index: pH value≤5, lactic acid bacteria number ＞ 106CFU/g, pathogenic bacterium must not detect.This old Pickles water can use existing conventional method to prepare, also can be prepared as follows: after taking fresh vegetables cleaning, cutting, the saline of the 2-5% mass concentration adding 1-3 times of vegetable weight carries out sealing bubble stain 3-7 days, and after taking out the vegetable of bubble stain, remaining saline is old Pickles water.
The above-mentioned Lactobacillus plantarum mentioned is known conventional strain, can buy from China Research for Industrial Microbial Germ preservation center.
Slag-liquid separation in above-mentioned steps (4) and step (5) uses centrifugal separation or Filtration.
Temperature when above-mentioned steps (5) intermediate roll drying machine is dried is 130-145 DEG C, and drum rotation speed is 2-4 rev/min.
In above-mentioned steps (6), employing single-action or Multi-effect concentration equipment, temperature≤55 DEG C are concentrated in vacuo；Inlet temperature during spray drying is 120-150 DEG C, and leaving air temp is 50-80 DEG C.
There is advantages that
The most easy and simple to handle, energy-conservation.Containing polysaccharide, phlegmatic temperament etc. in purple Rhizomadioscoreae, after pulping, viscosity is higher, and Direct spraying is dried the most viscous wall, needs to add substantial amounts of water traditionally to reduce viscosity, causes energy consumption to increase.The present invention reduces the viscosity of purple Rhizomadioscoreae slurry by lactic acid fermented method, and the method combining slag-liquid separation causes the impact of spraying difficulty to get rid of the compositions such as starch so that liquid part can first be concentrated in vacuo, then is spray-dried, and greatly reduces energy consumption.
2. in product, anthocyanin content is high, bright-colored, save-resistant.Anthocyanin itself is unstable, easily fades, and the present invention reduces pH by utilizing lactate fermentation so that anthocyanin is more stable, has color-protecting function.Utilize the polysaccharide itself contained in lactalbumin and purple Rhizomadioscoreae slurry as the wall material of microcapsule, with anthocyanin as core, form microcapsule, it is greatly improved the storage stability of anthocyani pigment, and embedding effective, anthocyanin embedding rate reaches more than 85%, and required wall material addition is few.
3. supplement protein.Common yam rhizome powder protein content is on the low side, adds lactalbumin and has the effect of supplementary protein content, and nutrition is more comprehensively.
4. heat-sensitive ingredients destroys few.Owing to flavone contained in purple Rhizomadioscoreae, phlegmatic temperament, Saponin isoreactivity composition mostly are water solublity, and use the separate mode of slag liquid, water-soluble portion is formed one layer of protective bulkhead film by adding lactalbumin, makes heat-sensitive ingredients loss few.
Detailed description of the invention
Embodiment 1
The preparation of old Pickles water: after taking fresh vegetables cleaning, cutting, the saline of 3% mass concentration adding 2 times of vegetable weight carries out sealing bubble stain 5 days, takes out the vegetable steeping stain, and remaining saline is old Pickles water.
The preparation of purple Rhizomadioscoreae lactic fermentation liquid: take after purple Rhizomadioscoreae cleans remove impurity, removes the peel, pulls an oar, adds the clear water of 2 times of purple Rhizomadioscoreae weight, mix, obtain purple Rhizomadioscoreae serosity, accessing the above-mentioned old Pickles water for purple Rhizomadioscoreae slurry weight 10% in purple Rhizomadioscoreae serosity, room temperature lower seal ferments 2 days, obtains.The pH value of purple Rhizomadioscoreae lactic fermentation liquid is 4.
Take without insect pest, without the new light violet Rhizomadioscoreae gone mouldy, clean remove impurity, peeling, immerse color fixative 10min in the citric acid solution of 0.1% mass concentration after cutting at once, rinse to wash away the citric acid solution on purple Rhizomadioscoreae surface with clear water the most at once；Purple Rhizomadioscoreae after cleaning adds the above-mentioned purple Rhizomadioscoreae lactic fermentation liquid of 1 times of purple Rhizomadioscoreae weight, mixing, making beating, then uses colloid mill homogenizing, obtain purple Rhizomadioscoreae slurry, gained purple Rhizomadioscoreae is starched sealing and fermenting 24 hours at normal temperatures, centrifugal, obtain purple Rhizomadioscoreae slag and pigment solution；In purple Rhizomadioscoreae slag, add slag weigh the clear water washery slag of 0.5 times, centrifugation, in the purple Rhizomadioscoreae slag of isolated, add slag weigh the clear water of 0.5 times, repeat washery slag 1 time, centrifugal, during after each washery slag, isolated slag washing water is incorporated to above-mentioned pigment solution；The purple Rhizomadioscoreae slag of isolated adds after washery slag the clear water of 2 times of purple Rhizomadioscoreae slag weight, be delivered to after mixing roller drier in 130 DEG C be dried to water content be 10%(drum rotation speed 2r/min), cross 80 mesh sieves after products therefrom cooling, pulverizing, obtain yellowish purple common yam rhizome powder A；The above-mentioned pigment solution that there was added slag washing water is concentrated in vacuo to solid content is 8%, add the lactalbumin for pigment solution solid content weight 1% as wall material, send in spray drying device after mixing homogeneously with pigment solution and carry out being spray-dried that (inlet temperature is 120-150 DEG C, leaving air temp is 50-80 DEG C), prepare anthocyanin embedding rate >=85% of the purple common yam rhizome powder B(micro encapsulation purple common yam rhizome powder B of micro encapsulation, color and luster is purplish red, and color is gorgeous)；Finally being mixed by weight 30:1 with purple common yam rhizome powder B by purple common yam rhizome powder A, obtain purple Rhizomadioscoreae instant powder, its dissolubility is good.
Embodiment 2
The preparation of purple Rhizomadioscoreae lactic fermentation liquid: take after purple Rhizomadioscoreae cleans remove impurity, removes the peel, pulls an oar, adds the clear water of 3 times of purple Rhizomadioscoreae weight, mixing, obtain purple Rhizomadioscoreae serosity, in purple Rhizomadioscoreae serosity, access Lactobacillus plantarum, make thalline content in purple Rhizomadioscoreae serosity reach 108CFU/g, room temperature lower seal ferments 4 days, obtains.The pH value of purple Rhizomadioscoreae lactic fermentation liquid is 3.
Take without insect pest, without the new light violet Rhizomadioscoreae gone mouldy, clean remove impurity, peeling, immerse color fixative 5min in the citric acid solution of 0.5% mass concentration after cutting at once, rinse to wash away the citric acid solution on purple Rhizomadioscoreae surface with clear water the most at once；Purple Rhizomadioscoreae after cleaning adds the above-mentioned purple Rhizomadioscoreae lactic fermentation liquid of 2 times of purple Rhizomadioscoreae weight, mixing, making beating, then uses colloid mill homogenizing, obtain purple Rhizomadioscoreae slurry, gained purple Rhizomadioscoreae is starched sealing and fermenting 12 hours at normal temperatures, centrifugal, obtain purple Rhizomadioscoreae slag and pigment solution；In purple Rhizomadioscoreae slag, add slag weigh the clear water washery slag of 1 times, centrifugation, in the purple Rhizomadioscoreae slag of isolated, add slag weigh the clear water of 1 times, repeat washery slag 1 time, centrifugal, during after each washery slag, isolated slag washing water is incorporated to above-mentioned pigment solution；The purple Rhizomadioscoreae slag of isolated adds after washery slag the clear water of 3 times of purple Rhizomadioscoreae slag weight, be delivered to after mixing roller drier in 145 DEG C be dried to water content be 5%(drum rotation speed 4r/min), cross 100 mesh sieves after products therefrom cooling, pulverizing, obtain yellowish purple common yam rhizome powder A；The above-mentioned pigment solution that there was added slag washing water is concentrated in vacuo to solid content is 12%, add the lactalbumin for pigment solution solid content weight 8% as wall material, send in spray drying device after mixing homogeneously with pigment solution and carry out being spray-dried that (inlet temperature is 120-150 DEG C, leaving air temp is 50-80 DEG C), prepare anthocyanin embedding rate >=85% of the purple common yam rhizome powder B(micro encapsulation purple common yam rhizome powder B of micro encapsulation, color and luster is purplish red, and color is gorgeous)；Finally being mixed by weight 15:1 with purple common yam rhizome powder B by purple common yam rhizome powder A, obtain purple Rhizomadioscoreae instant powder, its dissolubility is good.
Embodiment 3
The preparation of purple Rhizomadioscoreae lactic fermentation liquid: take after purple Rhizomadioscoreae cleans remove impurity, removes the peel, pulls an oar, adds the clear water of 2.5 times of purple Rhizomadioscoreae weight, mixing, obtain purple Rhizomadioscoreae serosity, in purple Rhizomadioscoreae serosity, access Lactobacillus plantarum, make thalline content in purple Rhizomadioscoreae serosity reach 107CFU/g, room temperature lower seal ferments 3 days, obtains.The pH value of purple Rhizomadioscoreae lactic fermentation liquid is 3.5.
Take without insect pest, without the new light violet Rhizomadioscoreae gone mouldy, clean remove impurity, peeling, immerse color fixative 7min in the citric acid solution of 0.3% mass concentration after cutting at once, rinse to wash away the citric acid solution on purple Rhizomadioscoreae surface with clear water the most at once；Purple Rhizomadioscoreae after cleaning adds the above-mentioned purple Rhizomadioscoreae lactic fermentation liquid of 1.5 times of purple Rhizomadioscoreae weight, mixing, making beating, use colloid mill homogenizing again, obtain purple Rhizomadioscoreae slurry, gained purple Rhizomadioscoreae is starched sealing and fermenting 18 hours at normal temperatures, filter, respectively obtain purple Rhizomadioscoreae slag and pigment solution；In purple Rhizomadioscoreae slag, add slag weigh the clear water washery slag of 0.8 times, filter, in the purple Rhizomadioscoreae slag being filtrated to get, add slag weigh the clear water washery slag of 0.8 times, filter, in the purple Rhizomadioscoreae slag being filtrated to get, add slag weigh the clear water washery slag of 0.8 times, filtering, the slag washing water being filtrated to get after each washery slag is incorporated in above-mentioned pigment solution；The purple Rhizomadioscoreae slag of isolated adds after washery slag the clear water of 2.5 times of purple Rhizomadioscoreae slag weight, be delivered to after mixing roller drier in 138 DEG C be dried to water content be 7%(drum rotation speed 3r/min), cross 90 mesh sieves after products therefrom cooling, pulverizing, obtain yellowish purple common yam rhizome powder A；The above-mentioned pigment solution that there was added slag washing water is concentrated in vacuo to solid content is 10%, add the lactalbumin for pigment solution solid content weight 5% as wall material, send in spray drying device after mixing homogeneously with pigment solution and carry out being spray-dried that (inlet temperature is 120-150 DEG C, leaving air temp is 50-80 DEG C), prepare anthocyanin embedding rate >=85% of the purple common yam rhizome powder B(micro encapsulation purple common yam rhizome powder B of micro encapsulation, color and luster is purplish red, and color is gorgeous)；Finally being mixed by weight 1:1 with purple common yam rhizome powder B by purple common yam rhizome powder A, obtain purple Rhizomadioscoreae instant powder, its dissolubility is good.
Claims (7)
1. the production method of a purple Rhizomadioscoreae instant powder, it is characterised in that: the method comprises the following steps:
(1) Feedstock treating: choose without insect pest, without the new light violet Rhizomadioscoreae gone mouldy, clean remove impurity, peeling, cutting；
(2) color fixative: the purple Rhizomadioscoreae after above-mentioned cutting is immersed at once color fixative 5-10min in the citric acid solution of 0.1%-0.5% mass concentration, rinses to wash away the citric acid solution on purple Rhizomadioscoreae surface with clear water the most at once；
(3) making beating, colloid mill: add the purple Rhizomadioscoreae lactic fermentation liquid of 1-2 times of purple Rhizomadioscoreae weight, mixing, making beating in the purple Rhizomadioscoreae after above-mentioned cleaning, then use colloid mill homogenizing, obtains purple Rhizomadioscoreae slurry；
Above-mentioned purple Rhizomadioscoreae lactic fermentation liquid is to take after purple Rhizomadioscoreae cleans remove impurity, removes the peel, pulls an oar, and adds the clear water of 2-3 times purple Rhizomadioscoreae weight, mixes, obtaining purple Rhizomadioscoreae serosity, access lactobacillus leaven in purple Rhizomadioscoreae serosity, room temperature lower seal ferments 2-4 days, making pH value is 3-4, obtains；Wherein, this lactobacillus leaven is old Pickles water or Lactobacillus plantarum, and the addition of this old Pickles water is the 5-20% of purple Rhizomadioscoreae slurry weight, and the inoculum concentration of this Lactobacillus plantarum reaches 10 by thalline content in purple Rhizomadioscoreae serosity6-108CFU/g counts；
(4) ferment, be centrifuged: gained purple Rhizomadioscoreae is starched sealing and fermenting 12-24 hour at normal temperatures, then carries out slag-liquid separation, collect purple Rhizomadioscoreae slag and pigment solution respectively, standby；
(5) adding clear water washery slag, then slag-liquid separation in above-mentioned purple Rhizomadioscoreae slag, repeat washery slag 1-2 time, the clear water weight every time added is 0.5-1 times of purple Rhizomadioscoreae slag weight, during after each washery slag, isolated slag washing water is incorporated to above-mentioned pigment solution；Adding the clear water of 2-3 times purple Rhizomadioscoreae slag weight after washery slag in the purple Rhizomadioscoreae slag of isolated, be delivered to roller drier after mixing being dried to water content is 5-10%, cool down, pulverize after mistake 80-100 mesh sieve, obtain purple common yam rhizome powder A；
(6) the above-mentioned pigment solution that there was added slag washing water being concentrated in vacuo to solid content is 8-12%, add the lactalbumin for pigment solution solid content weight 1%-8% as wall material, send in spray drying device after mixing homogeneously with pigment solution and be spray-dried, prepare the purple common yam rhizome powder B of micro encapsulation；
(7) purple common yam rhizome powder A is mixed by weight 30:1-1:1 with purple common yam rhizome powder B, obtain purple Rhizomadioscoreae instant powder.
The production method of a kind of purple Rhizomadioscoreae instant powder the most as claimed in claim 1, it is characterised in that: the old Pickles water in described step (3) refers to the pickled vegetable brine of the bubble stain vegetable of Reusability, its pH value≤5, lactic acid bacteria number ＞ 106CFU/g, pathogenic bacterium must not detect.
The production method of a kind of purple Rhizomadioscoreae instant powder the most as claimed in claim 2, it is characterized in that: the preparation of described old Pickles water: after taking fresh vegetables cleaning, cutting, the saline of the 2-5% mass concentration adding 1-3 times of vegetable weight carries out sealing bubble stain 3-7 days, and after taking out the vegetable of bubble stain, remaining saline is old Pickles water.
The production method of a kind of purple Rhizomadioscoreae instant powder the most as claimed in claim 1, it is characterised in that: the slag-liquid separation in described step (4) and step (5) uses centrifugal separation or Filtration.
The production method of a kind of purple Rhizomadioscoreae instant powder the most as claimed in claim 1, it is characterised in that: temperature when described step (5) intermediate roll drying machine is dried is 130-145 DEG C, and drum rotation speed is 2-4 rev/min.
The production method of a kind of purple Rhizomadioscoreae instant powder the most as claimed in claim 1, it is characterised in that: being concentrated in vacuo in described step (6) uses single-action or Multi-effect concentration equipment, temperature≤55 DEG C.
The production method of a kind of purple Rhizomadioscoreae instant powder the most as claimed in claim 1, it is characterised in that: inlet temperature when being spray-dried in described step (6) is 120-150 DEG C, and leaving air temp is 50-80 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610328188.1A CN105942324A (en) | 2016-05-18 | 2016-05-18 | Production method of DioscoreaalataL. instant powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610328188.1A CN105942324A (en) | 2016-05-18 | 2016-05-18 | Production method of DioscoreaalataL. instant powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105942324A true CN105942324A (en) | 2016-09-21 |
Family
ID=56911892
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610328188.1A Pending CN105942324A (en) | 2016-05-18 | 2016-05-18 | Production method of DioscoreaalataL. instant powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105942324A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106589402A (en) * | 2016-11-28 | 2017-04-26 | 武汉轻工大学 | Method for improving the stability of natural product anthocyanin under acid-heat condition, and product and application thereof |
| CN107373505A (en) * | 2017-08-18 | 2017-11-24 | 浦北县龙腾食品有限公司 | A kind of production technology of emblica powder |
| CN107822020A (en) * | 2017-11-21 | 2018-03-23 | 湖南农业大学 | The preparation method of fermentation Chinese yam meat products |
| CN108283289A (en) * | 2017-12-31 | 2018-07-17 | 长沙湘资生物科技有限公司 | Instant powder product rich in purpurin |
| CN108308569A (en) * | 2017-12-25 | 2018-07-24 | 齐鲁工业大学 | A kind of processing method of active Chinese yam instant powder |
| CN110050931A (en) * | 2019-04-15 | 2019-07-26 | 广西农业职业技术学院 | A kind of production method of pumpkin Chinese yam compound solid beverage |
| CN110574898A (en) * | 2019-10-11 | 2019-12-17 | 泉州师范学院 | Purple yam powder and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102250987A (en) * | 2011-06-20 | 2011-11-23 | 中国科学院成都生物研究所 | Method for quickly reducing viscosity of potatoes |
| CN104388241A (en) * | 2014-11-06 | 2015-03-04 | 北京市农林科学院 | Low-alcohol fermented purple yam beverage and preparation method thereof |
| CN105285559A (en) * | 2014-06-30 | 2016-02-03 | 河南省淼雨饮品股份有限公司 | Processing method of instant Chinese yam rhizome powder |
-
2016
- 2016-05-18 CN CN201610328188.1A patent/CN105942324A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102250987A (en) * | 2011-06-20 | 2011-11-23 | 中国科学院成都生物研究所 | Method for quickly reducing viscosity of potatoes |
| CN105285559A (en) * | 2014-06-30 | 2016-02-03 | 河南省淼雨饮品股份有限公司 | Processing method of instant Chinese yam rhizome powder |
| CN104388241A (en) * | 2014-11-06 | 2015-03-04 | 北京市农林科学院 | Low-alcohol fermented purple yam beverage and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| O.R.菲马尼: "《食品化学》", 31 December 1985, 中国轻工业出版社 * |
| 第B024-320 页: "乳酸菌发酵胡萝卜原浆技术及其产品性能研究", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106589402A (en) * | 2016-11-28 | 2017-04-26 | 武汉轻工大学 | Method for improving the stability of natural product anthocyanin under acid-heat condition, and product and application thereof |
| CN106589402B (en) * | 2016-11-28 | 2019-05-17 | 武汉轻工大学 | Natural products anthocyanin is improved in the method for acid heat condition stability inferior, its product and application |
| CN107373505A (en) * | 2017-08-18 | 2017-11-24 | 浦北县龙腾食品有限公司 | A kind of production technology of emblica powder |
| CN107822020A (en) * | 2017-11-21 | 2018-03-23 | 湖南农业大学 | The preparation method of fermentation Chinese yam meat products |
| CN108308569A (en) * | 2017-12-25 | 2018-07-24 | 齐鲁工业大学 | A kind of processing method of active Chinese yam instant powder |
| CN108283289A (en) * | 2017-12-31 | 2018-07-17 | 长沙湘资生物科技有限公司 | Instant powder product rich in purpurin |
| CN110050931A (en) * | 2019-04-15 | 2019-07-26 | 广西农业职业技术学院 | A kind of production method of pumpkin Chinese yam compound solid beverage |
| CN110574898A (en) * | 2019-10-11 | 2019-12-17 | 泉州师范学院 | Purple yam powder and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105942324A (en) | Production method of DioscoreaalataL. instant powder | |
| CN105166768B (en) | Full powder of RHIIZOMA DIOSCOREAE from Henan of China and preparation method thereof | |
| CN102132879B (en) | Process for freezing and drying medlar powder in vacuum | |
| CN101536805B (en) | Apricot solid drink and preparation method thereof | |
| CN101513241A (en) | Production method for spray-drying Chinese yam powder without using sulfur to protecting color | |
| CN101940306B (en) | Method for producing jerusalem artichoke whole powder | |
| CN103960612B (en) | Low-temperature spray-dried whole persimmon fruit powder and preparation method thereof | |
| CN102805408B (en) | Preparation process of navel orange-kiwi fruit composite fruit powder | |
| CN102408965A (en) | Green bamboo rice wine and preparation method | |
| CN101703195A (en) | Method for synchronously preparing two banana powders by utilizing bananas | |
| KR20140086445A (en) | High-yield, high-purity fucoidan manufacturing methods | |
| CN101874642B (en) | Composite chestnut sauce and preparation process thereof | |
| CN104585570A (en) | Preparation method for brachybotrys jam powder | |
| CN112401216A (en) | Preparation method of bamboo fungus sauce | |
| CN106262011A (en) | A kind of preparation method of Penaeus vannamei meat paste | |
| CN106962867A (en) | A kind of preparation method of instant rice-chestnut powder | |
| CN107307062A (en) | A kind of konjaku glucomannan shrimp antistaling agent and preparation method thereof | |
| CN108432987B (en) | Preparation method of lotus root juice beverage | |
| CN102090631B (en) | Method for storing color and luster and flavor of Chinese chestnut-lotus root composite ultramicro whole powder with easy gelatinization | |
| CN105341825A (en) | Lycium ruthenicum fruit and haw jam and preparation method thereof | |
| CN110101045A (en) | A kind of application of the full powder of black carrot of the preparation method and its preparation of the full powder of black carrot rich in anthocyanidin in food | |
| CN110973531A (en) | Method for preparing high-nutrition white mulberry instant powder by spray freeze drying | |
| CN103461637B (en) | Method for preparing carrot fruit and vegetable maltose | |
| CN108283289A (en) | Instant powder product rich in purpurin | |
| CN1034548C (en) | Processing technology of mixed food with marine alga |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160921 |
|
| RJ01 | Rejection of invention patent application after publication |