CN109156768A - A kind of production method of Chinese yam instant powder - Google Patents
A kind of production method of Chinese yam instant powder Download PDFInfo
- Publication number
- CN109156768A CN109156768A CN201810798931.9A CN201810798931A CN109156768A CN 109156768 A CN109156768 A CN 109156768A CN 201810798931 A CN201810798931 A CN 201810798931A CN 109156768 A CN109156768 A CN 109156768A
- Authority
- CN
- China
- Prior art keywords
- chinese yam
- production method
- instant powder
- powder
- liquid
- 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
- 235000002722 Dioscorea batatas Nutrition 0.000 title claims abstract description 64
- 235000006536 Dioscorea esculenta Nutrition 0.000 title claims abstract description 64
- 240000001811 Dioscorea oppositifolia Species 0.000 title claims abstract description 64
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 title claims abstract description 64
- 239000000843 powder Substances 0.000 title claims abstract description 59
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 239000007788 liquid Substances 0.000 claims abstract description 56
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 44
- 239000000463 material Substances 0.000 claims abstract description 30
- 238000000034 method Methods 0.000 claims abstract description 25
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 20
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 20
- 239000013049 sediment Substances 0.000 claims abstract description 20
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 19
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 19
- 230000008569 process Effects 0.000 claims abstract description 17
- 230000007062 hydrolysis Effects 0.000 claims abstract description 13
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 13
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 11
- 239000000654 additive Substances 0.000 claims abstract description 8
- 230000000996 additive effect Effects 0.000 claims abstract description 8
- 102000004190 Enzymes Human genes 0.000 claims abstract description 6
- 108090000790 Enzymes Proteins 0.000 claims abstract description 6
- 238000012545 processing Methods 0.000 claims abstract description 5
- 240000005717 Dioscorea alata Species 0.000 claims description 59
- 235000002723 Dioscorea alata Nutrition 0.000 claims description 59
- 235000005362 Dioscorea floribunda Nutrition 0.000 claims description 57
- 235000004868 Dioscorea macrostachya Nutrition 0.000 claims description 57
- 235000005361 Dioscorea nummularia Nutrition 0.000 claims description 57
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 claims description 57
- 235000004879 dioscorea Nutrition 0.000 claims description 57
- 235000013312 flour Nutrition 0.000 claims description 40
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 33
- 238000001694 spray drying Methods 0.000 claims description 31
- 238000005119 centrifugation Methods 0.000 claims description 15
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 15
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 15
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 15
- 235000019187 sodium-L-ascorbate Nutrition 0.000 claims description 15
- 239000006228 supernatant Substances 0.000 claims description 13
- 238000000227 grinding Methods 0.000 claims description 10
- 239000003381 stabilizer Substances 0.000 claims description 9
- 239000000084 colloidal system Substances 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 239000001814 pectin Substances 0.000 claims description 7
- 235000010987 pectin Nutrition 0.000 claims description 7
- 229920001277 pectin Polymers 0.000 claims description 7
- 230000001376 precipitating effect Effects 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 235000013339 cereals Nutrition 0.000 claims description 6
- 238000005360 mashing Methods 0.000 claims description 3
- 230000006978 adaptation Effects 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 6
- 229920002472 Starch Polymers 0.000 abstract description 4
- 229940088598 enzyme Drugs 0.000 abstract description 4
- 238000007689 inspection Methods 0.000 abstract description 4
- 235000019698 starch Nutrition 0.000 abstract description 4
- 239000008107 starch Substances 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 3
- 229920002521 macromolecule Polymers 0.000 abstract description 3
- 239000008367 deionised water Substances 0.000 abstract description 2
- 229910021641 deionized water Inorganic materials 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 238000011160 research Methods 0.000 abstract description 2
- 235000007056 Dioscorea composita Nutrition 0.000 description 55
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 description 55
- 240000006162 Chenopodium quinoa Species 0.000 description 26
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 26
- 230000000694 effects Effects 0.000 description 17
- 240000007594 Oryza sativa Species 0.000 description 14
- 235000007164 Oryza sativa Nutrition 0.000 description 14
- 235000009566 rice Nutrition 0.000 description 14
- 229910052742 iron Inorganic materials 0.000 description 13
- 238000001035 drying Methods 0.000 description 9
- 102000004407 Lactalbumin Human genes 0.000 description 7
- 108090000942 Lactalbumin Proteins 0.000 description 7
- 244000046052 Phaseolus vulgaris Species 0.000 description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 7
- 239000005862 Whey Substances 0.000 description 7
- 102000007544 Whey Proteins Human genes 0.000 description 7
- 108010046377 Whey Proteins Proteins 0.000 description 7
- 239000002002 slurry Substances 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 244000068988 Glycine max Species 0.000 description 5
- 235000010469 Glycine max Nutrition 0.000 description 5
- 238000001914 filtration Methods 0.000 description 5
- 235000012054 meals Nutrition 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 210000000582 semen Anatomy 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 241000238631 Hexapoda Species 0.000 description 4
- 206010033546 Pallor Diseases 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 241000607479 Yersinia pestis Species 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 210000001161 mammalian embryo Anatomy 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- 240000002900 Arthrospira platensis Species 0.000 description 2
- 235000016425 Arthrospira platensis Nutrition 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- 240000006766 Cornus mas Species 0.000 description 2
- 241001504664 Crossocheilus latius Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 244000126002 Ziziphus vulgaris Species 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000008030 elimination Effects 0.000 description 2
- 238000003379 elimination reaction Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000020418 red date juice Nutrition 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 229940082787 spirulina Drugs 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 1
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 244000235127 Ardisia escallonioides Species 0.000 description 1
- 235000006247 Ardisia escallonioides Nutrition 0.000 description 1
- 239000002028 Biomass Substances 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241001619461 Poria <basidiomycete fungus> Species 0.000 description 1
- 244000197580 Poria cocos Species 0.000 description 1
- 235000008599 Poria cocos Nutrition 0.000 description 1
- 235000004726 Ribes cynosbati Nutrition 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000010410 dusting Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to food processing technology fields, and in particular to a kind of production method of Chinese yam instant powder.The present invention, to improve the dissolubility of gained powder, selects alpha-amylase to digest sediment in order to which macromolecules starch is carried out Partial digestion.The influence to hydrolysis result of research enzymatic hydrolysis solid-liquid ratio, pre-gelatinized time, hydrolysis temperature, enzymolysis time and enzyme concentration, mainly using enzymatic hydrolysis after soluble matter yield as inspection target, auxiliary is with enzymolysis liquid viscosity for the second inspection target.The finally best enzymolysis process condition of determining Chinese yam pulp sediment are as follows: it is 1:4.5 (w/w) that deionized water to solid-liquid ratio is added in sediment；The pre-gelatinized time is 10min；Enzymolysis time 90min, 75 DEG C of hydrolysis temperature, alpha-amylase enzyme additive amount is 0.2% (w/w) for digesting sediment in material liquid.Soluble matter yield is 52.38%.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of production method of Chinese yam instant powder.
Background technique
CN106261489A discloses a kind of quinoa iron rod yam whey double protein instant powder and discloses preparation method: its feature
It is following steps: Step 1: raw material includes: 30~100 parts of quinoa, iron rod yam or 10~50 parts of Chinese yam rhizome, lactalbumin
It is 10~50 parts of powder, 10~50 parts of wheat embryo, 10~50 parts of polished rice, 10~30 parts of radix rehmanniae preparata bloom, 5~15 parts of pulp of dogwood fruit powder, white
5~15 parts of Poria cocos powder, 5~30 parts of honey, apple, 10~50 parts of Winter jujube juice, 2~10 parts of fructus lycii, 10~50 parts of collagen protein powder,
10~30 parts of spirulina powder.
Step 2: prepared by quinoa: (1) eluriate and impregnate: immersion quinoa first chooses high-quality quinoa, impurity elimination, water temperature Ying Wen
90 DEG C of boiled water 3~5min of blanching are spent, when carrying out elutriation immersion, impregnating, Shao Jiashui spares no effort to water, and 20 DEG C of room temperature, soaking time 6~
12h is dipped to, and is preferred with quinoa grain without the white heart, and the quality standard of quinoa grain is impregnated, and is i.e. broken, spare with hand stone roller.
(2) steamed rice: by soaked quinoa, taking-up, drain well, wheat embryo is added, is mixed thoroughly with quinoa, using steam box
Steamed rice controls 90 DEG C of temperature, 3min after supreme neat big vapour, takes off lid and drenches to meal layer into suitable clear water, and middle partner's steaming time 10~
Steamed quinoa meal is put into breathing freely on the stainless steel flat plate of gap, no by 25min, micro- bored 5~10min of time processed of partner
The steel plate that becomes rusty with spline drives cold wind pipeline, is cooled to, and it is shinny that the quinoa grain cooked reaches expansion, obtains quinoa, small
It is wheat germ meal, spare.
Step 3: prepared by fresh yam: preferred fresh yam cleans peeling slice, is cut into 2-3mm thin slice, after Chinese yam, slice,
It is cleaned with 90 DEG C of boiled water blanching 3-6min, drain well, carries out defibrination, through color protection prevent-browning, 35-45h is stood, in pressure
Under 20MPa, homogeneous 1-2 times obtains fresh yam slurry liquid, spare.
Step 4: it is preferred that taking the winter jujube of first-class high-quality maturation, removing rotten dogberry and other sundries, with 90 DEG C of boiled water
Blanching 2-5min takes out, cooling, drain well, is squeezed, and the residue of first time squeezing is further continued for second of squeezing, will
Squeezing juice mixes twice, and with 200 the screen to filtrates now, after filtering, 0.03-0.05% chitosan and 0.3-0.5% pectin is added
Enzyme carries out standing stirring 50-75h, after standing, at pressure 20MPa, carries out homogeneous 1-3 times, obtains apple, winter jujube slurry liquid,
It is spare.
Step 5: prepared by polished rice: (1) eluriate and impregnate: impregnating first, choose high-quality polished rice, impurity elimination, water temperature should be in temperature 90
DEG C boiled water blanching 2-5min eluriate 1-5 times, is then being rinsed 1-5 times, impregnating after washing down, water layer is about than being higher by 1-3cm.
It is few to add when immersion, spare no effort to water, be dipped to, soaking time, is impregnated 8-10h, is impregnated with polished rice grain, without white by 18-20 DEG C of room temperature
The heart is preferred, and impregnates the quality standard of polished rice, be it is i.e. broken with hand stone roller, it is spare.
(2) steamed rice: soaked polished rice being taken out, drain well, using steam box steamed rice, 90 DEG C of temperature, and supreme neat big vapour
3min afterwards, middle partner's steaming time 10-30min, micro- bored time 5-10min processed of partner, steamed meal is put in and is completed with gas
It is described to have stomata stainless steel flat plate on the stainless steel flat plate in hole, it is cold wind pipeline, is cooled to, dries up, the grain of rice cooked
Expand it is shinny, be in Cellular Networks sheet, obtain rice, it is spare.
Step 6: allotment powder processed: by quinoa obtained above, wheat embryo meal and rice and fructus lycii and 5-10% mountain spring
Water or pure water carry out defibrination, obtain quinoa mixing slurry feed liquid, and apple, Winter jujube juice, Chinese yam is added in quinoa mixing slurry feed liquid
Juice, radix rehmanniae preparata bloom, pulp of dogwood fruit powder, poria alba powder, PURE WHEY, spirulina powder, collagen protein powder and the mixing of suitable water are stirred
It mixes uniformly, at pressure 20MPa, carries out homogeneous 1-2 times, after homogeneous, fermented glutinous rice saccharified solution is added, carry out sugar into saccharifying tank
Change.At 35-45 DEG C, 10-30min is kept the temperature, when being hereafter warming up to 50-60 DEG C, 10-45min is kept the temperature, is warming up to 65-75 DEG C later
When, keep the temperature 20-45min, saccharification complete, subsequently enter hold-up tank circle round at -0--5 DEG C stand 1-30h clarify, after clarification, obtain
Quinoa iron rod yam lactalbumin mixing slurry feed liquid is sieved now through 200 to quinoa iron rod yam lactalbumin mixing slurry feed liquid
Net filtration, after filtering, the centrifugation for being 10000-12000RTPM by revolving speed, centrifugation time 50-60min after centrifugation, is obtained
Tea polyphenols solution and sea is added in quinoa iron rod yam lactalbumin mixed semen by quinoa iron rod yam lactalbumin mixed semen
Solution of sodium alginate, in power 0.1-0.5MPa, is concentrated in vacuo 12-24h, thickening temperature after 50-65 DEG C of progress homogeneous, homogeneous
45-55 DEG C, it is concentrated in vacuo to quinoa iron rod yam lactalbumin mixed semen solid content 5-15% or so, it is dry to carry out concentration
It is dry, when concentrate drying, in pressure 0.1-0.4kg/cm, vacuum degree 550-650mm, 35-50 DEG C of temperature, to quinoa iron rod yam cream
Albumin mixed semen is sprayed, and drop is 80-100 microns, and inlet air temperature is 120-140 DEG C, and temperature of outgoing air is with 60-72
DEG C, when spraying, the soybean lecithin for being 1-2% by quinoa iron rod yam lactalbumin mixed semen amount is added, in drop agglomerate
When fluidized drying, dry powder is recycled, the dry powder of recycling is sterilized, quinoa iron rod yam whey double protein instant powder is obtained.
Step 7: packaging: quinoa iron rod yam whey double protein instant powder is packed.
CN106036491A provides a kind of preparation method of multitude's beans nourishing heart sleeping instant powder, which is characterized in that the system
Preparation Method are as follows:
S1: cleaning multitude's beans, and after detoxification, multitude's beans are continuously boiled 1-3h；
S2: after filtering, water is added into multitude's beans, carries out defibrination；
S3: after carrying out color protection treatment to multitude's beans soya-bean milk again, amylase is added into soya-bean milk and carries out enzymatic hydrolysis 20-60min；
S4: auxiliary material is added into the soya-bean milk after enzymatic hydrolysis and is deployed；
S5: deployed soya-bean milk is subjected to homogenization: first passes through colloid mill and carry out 10-20min homogeneous, then is equal with high pressure
Matter machine 5-15min homogeneous；
S6: being dried the soya-bean milk of homogeneous, obtains multitude's beans nourishing heart sleeping instant powder.
It is quinoa iron rod yam whey double protein instant powder provided by above-mentioned method, is with iron rod yam or Chinese yam
Medicine, PURE WHEY is primary raw materials and are aided with obtained by other raw materials, the preparation method of multitude's beans nourishing heart sleeping instant powder, and
It is non-using single Chinese yam as instant yam flour made from raw material, and its solve the problems, such as also be not be to obtain the good mountain of dissolubility
Medicinal powder.It is not use artificial preservative provided by above-mentioned invention, does not use any pigment, do not add sucrose, do not add perfume (or spice)
Essence.Innovation of the invention, that is, remain the natural attribute of quinoa nutrition, and has plant plurality kinds of health care element and nutritional supplementation
Element and plant, animal double protein essence element.Taste is purer, and nutrition is more abundant.
The present invention it is to be provided be it is single be not aided with using Chinese yam as raw material PURE WHEY or others albumen powder
The good instant yam flour of dissolubility.
Summary of the invention
In order to solve the above technical problems, the present invention provides a kind of silty white appearance, dissolubility is good and has dense
The Chinese yam instant powder of strongly fragrant Chinese yam flavor.
Inventive concept of the invention is, by the Chinese yam pre-gelatinized after mashing, using alpha-amylase to Chinese yam macromolecules starch
Partial digestion is carried out, to improve the dissolubility of gained powder.Enzymatic isolation method and superfine communication technique are combined into production Chinese yam instant powder, institute
It is all greatly improved in terms of obtained yam flour partial size < 15 μm, fineness and solubility, without precipitating, taste more enriching after reconstituting
It is strongly fragrant mellow.
The production method of Chinese yam instant powder of the invention digests Chinese yam pulp using alpha-amylase enzyme, then dries, obtain mountain
Medicine instant powder.
The production method of Chinese yam instant powder includes the steps that following:
(1) Chinese yam is cleaned up, is removed the peel, stripping and slicing, is beaten, centrifugation obtains supernatant and precipitating；
(2) sediment obtained in step (1) is crossed into colloid mill, pre-gelatinized, then uses enzymolyzing alpha-amylase, must digested
Liquid；
(3) enzymolysis liquid obtained in the resulting supernatant of centrifugation in step (1) and step (2) is mixed, obtains complex liquid, it is right
The allotment of gained complex liquid；
(4) material in spray drying step (3) pulverizes, obtains instant yam flour.
Pre-gelatinized temperature is 75-85 DEG C, and the pre-gelatinized time is 10min.
The actual conditions of enzymatic hydrolysis are as follows: alpha-amylase enzyme additive amount is 0.2% (w/w) for digesting sediment in material liquid, enzyme
Solve time 90min, 75 DEG C of hydrolysis temperature.
Soluble matter yield is 52.38% in resulting enzymolysis liquid after enzymatic hydrolysis.
The condition of spray drying is: deployed quality of material ratio obtained in water and step (3) is l:1.5-2.5, into
Mouth temperature is 170 DEG C, and outlet temperature is 75 DEG C, and feed rate is 2.5mL/min in spray-drying process.
In adaptation step, the parts by weight of each raw material are as follows: 30 parts of complex liquid, 10 parts of white sugar content, citric acid content
0.03 part, 0.15 part of pectin content.
Yam flour after ultramicro grinding is partial size < 15 μm.
Preferably, the Chinese yam after stripping and slicing is after mono- sodium ascorbate color protection treatment of D, then is beaten processing, mono- ascorbic acid of D
The dosage of sodium is 0.3g/mL.
The present invention, to improve the dissolubility of gained powder, selects alpha-amylase in order to which macromolecules starch is carried out Partial digestion
Sediment is digested.Research enzymatic hydrolysis solid-liquid ratio, pre-gelatinized time, hydrolysis temperature, enzymolysis time and enzyme concentration imitate enzymatic hydrolysis
The influence of fruit, mainly using enzymatic hydrolysis after soluble matter yield as inspection target, auxiliary with enzymolysis liquid viscosity be the second inspection target.
The finally best enzymolysis process condition of determining Chinese yam pulp sediment are as follows: it is 1 that deionized water to solid-liquid ratio is added in sediment:
4.5(w/w)；The pre-gelatinized time is 10min；Enzymolysis time 90min, 75 DEG C of hydrolysis temperature, alpha-amylase enzyme additive amount is enzymatic hydrolysis
0.2% (w/w) of sediment in material liquid, soluble matter yield are 52.38%.
The beneficial effects of the present invention are the present invention is by being gelatinized Chinese yam pulp, digesting and being spray-dried, pulverize
And etc., greatly improve the solubility property of yam flour, do not handled using method of the invention, dry resulting yam flour its
Dissolubility is poor, and the present invention has reached 98.2% by its partial size < 15 μm of resulting yam flour after improvement technique, solubility.
Specific embodiment
The present invention will be further explained combined with specific embodiments below, so that those skilled in the art knows more about
The present invention, but be not intended to limit the present invention.
Embodiment 1
Test material and key instrument
Test material
Chinese yam, citric acid, mono- sodium ascorbate of D, L-AA
Key instrument used in the present invention and equipment
FW-100 high speed Universal pulverizer: Shanghai Sheng Qi instrument and meter Co., Ltd
QZ-5 drying machine with centrifugal spray: drier factory of Wuxi Linzhou City
M180-9 brush machine: city of Zhucheng Hao Chang food machinery factory
QY400 slicer: city of Zhucheng Kai Tai food machinery factory
JM70 colloid mill: Jiangyin Ding Jiang mechanical equipment Co., Ltd
The first crusher of CP320: Hao richness Food Machinery Co., Ltd. of Zhucheng
TS200 elevator: calm and peaceful Food Machinery Co., Ltd. of Zhucheng
Above instrument is respectively used to crush mashing, spray drying, does not list one by one in following steps used
Instrument, but above-mentioned instrument application is in each step in the present invention.
The production method of Chinese yam instant powder includes the steps that following:
(1) Chinese yam is cleaned up, is removed the peel, stripping and slicing, is beaten, centrifugation obtains supernatant and precipitating；Chinese yam is chosen to be damaged without machinery
Wound, free from insect pests, without mildew and rotten fresh Chinese yam, cleaned with flowing water, quickly removed the peel in clear water with dedicated peeling knife；
After Chinese yam stripping and slicing, using mono- sodium ascorbate color protection treatment of D, the dosage of mono- sodium ascorbate of D is 0.3g/mL；
(2) sediment obtained in step (1) is crossed into colloid mill, pre-gelatinized, temperature is 82 DEG C, and the pre-gelatinized time is
10min；
Enzymolyzing alpha-amylase is used again, obtains enzymolysis liquid；Alpha-amylase enzyme additive amount is sediment in enzymatic hydrolysis material liquid
0.2% (w/w), enzymolysis time 90min, 75 DEG C of hydrolysis temperature；Soluble matter yield is in resulting enzymolysis liquid after enzymatic hydrolysis
52.38%；
(3) enzymolysis liquid obtained in the resulting supernatant of centrifugation in step (1) and step (2) is mixed, obtains complex liquid, it is right
The allotment of gained complex liquid；30 parts of complex liquid, 10 parts of white sugar content, 0.03 part of citric acid content, 0.15 part of pectin content；
(4) material in spray drying step (3) pulverizes, obtains instant yam flour.The condition of ultramicro grinding is: water
It is l:1.5-2.5 with quality of material ratio deployed obtained in step (3), inlet temperature is 170 DEG C, outlet temperature 75
DEG C, feed rate is 2.5mL/min in spray-drying process, and the yam flour after ultramicro grinding is partial size < 15 μm；
Deployed quality of material ratio obtained in water and step (3) is l:1.5-2.5, and inlet temperature is 170 DEG C, outlet
Temperature is 75 DEG C, and feed rate is 2.5mL/min in spray-drying process.
About the selection of the color stabilizer in the present embodiment 1, present inventor has performed following experiments:
The effect of color protection scoring that the scoring of citric acid effect of color protection is shown in Table 1, D, mono- sodium ascorbate is shown in Table 2, L, mono- ascorbic acid
Effect of color protection scoring be shown in Table 3.As known from Table 1, with the increase of color stabilizer mass concentration, effect of color protection is preferable, but adds
Excessive color stabilizer will affect the quality of yam flour, so when the mass concentration of citric acid is 0.5g/mL, to the color protection of yam flour
Effect and overall quality are preferable.As known from Table 2, with the increase of color stabilizer mass concentration, effect of color protection improves, mono- Vitamin C of D
Effect is best when sour sodium mass concentration 0.3g/mL, increases effect of color protection with mass concentration later and is gradually reduced, so D primary antibody is bad
The best color protection mass concentration of hematic acid sodium is 0.3g/mL.
The scoring of 1 citric acid effect of color protection of table
The scoring of 2 D of table, mono- sodium ascorbate effect of color protection
The scoring of 3 L-AA effect of color protection of table
As known from Table 3, with the increase of color stabilizer mass concentration, effect of color protection is preferable, L-AA mass concentration
Effect is best when 0.3g/mL, increases effect of color protection with mass concentration later and is gradually reduced, so the mass concentration of L-AA
It is preferable to the effect of color protection and overall quality of yam flour when for 0.3g/mL.
In conclusion the present inventor show that mono- sodium ascorbate of D is best color stabilizer, best in quality concentration by test
For 0.3g/mL.
About the condition of spray drying, the present inventor has done experiment below:
(1) influence of the feed liquid solid content to spray drying
Influence of the different ratio to hot-air spray drying process and yam flour quality is shown in Table 2-5.
4 different ratio of table is to spray-drying process and yam flour qualitative effects
As shown in Table 4, solid content is excessively high when spray drying, can create great difficulties to spray-drying process；Solid content mistake
It is low, then it can reduce the efficiency for being spray-dried powder processed.In order to find suitable solid content, water and material quality have been prepared respectively
Than carrying out test of dusting for 3 kinds of slurries of 1:l, l:2, l:3.The result shows that water and material quality ratio are both to be conducive to original under l:2
The broken slurrying of feed powder, and there is preferable material fluidity and spray drying is made to be easy to carry out.
(2) influence of the inlet temperature to spray drying
Influence of the inlet temperature to spray drying is shown in Table 5.As known from Table 5, inlet temperature appropriate can get higher dry
Powder produces efficiency, but should not take excessive temperature in order to avoid product carbonizes, and atomizing nozzle temperature appropriate is for controlling powder
Water content it is extremely important.Test proves, spray drying takes 170 DEG C of inlet temperature when producing yam flour, 75 DEG C of outlet temperature,
Not only preferable drying efficiency and dry powder preparation rate can be maintained, but also keeps product moisture content lower and improves its storage performance.
5 inlet temperature of table influences spray drying
The reconstitution rate of yam flour and moisture content are shown in Table 6 under different temperatures.As shown in Table 6, system is processed under the conditions of different dryings
The yam flour reconstitution rate obtained is different, and the reconstitution rate of yam flour is reduced with the raising of vapo(u)rizing temperature.But add at a lower temperature
The yam flour moisture content that work is produced is relatively high without easy to maintain.
It is as follows about the reconstitution rate of yam flour and the calculation formula of moisture content:
Moisture content of drying base:
Chinese yam Jing Guo color protection treatment is cut into the yam slice of thick 4mm, is placed in drying box and dries to permanent quality, weigh dry
Absolute dry biomass (m1) after dry preceding quality (m0) and drying, obtains Chinese yam moisture content of drying base (m) are as follows:
M=(m0-m1)/mo × 100%
Reconstitution rate:
It takes a certain amount of dry yam flour sample that the distilled water of 10 times of quality is added, a timing is heated in 60 DEG C of water-baths
Between after, filter residue is blotted surface moisture with filter paper, moves into dry beaker and weigh m1 by filtering.(empty beaker quality is denoted as m0) in
It bakes to constant mass to take out in 120 DEG C of baking ovens and weighs m2, then:
Reconstitution rate=(ml-m0)/(m2-m0)
The reconstitution rate and moisture content of yam flour under 6 different temperatures of table
Learn that this test is spray-dried optimum condition by analyzing above are as follows: inlet temperature is 170 DEG C, outlet temperature 75
DEG C, water and Chinese yam mass ratio are l:2, and it is preferable to process the dry powder quality produced with this condition.
Mono- sodium ascorbate of D for selecting 0.3g/mL is color stabilizer, and obtained yam flour silty is pure white, effect of color protection is excellent
It is good.In spray-drying process, 170 DEG C of inlet temperature, 75 DEG C of outlet temperature, water and Chinese yam mass ratio are the mountain processed under l:2
Medicinal powder moisture content is 7.2g/100g, and rehydration performance is good, powder is uniform, color is pure white, can be dissolved rapidly with warm water or boiled water,
With strong Chinese yam flavor.
Through detecting, its solubility of the yam flour of embodiment 1 has reached 98.2%.
The measuring method of solubility:
5 Keshan medicinal powder (m1) are weighed, 80 DEG C of water is used to be made into concentration for the powder suspension of 5% (w/w), at 80 DEG C
Water bath with thermostatic control in stir 30 minutes, be then centrifuged for that supernatant is taken to dry to constant weight in 105 DEG C of baking oven, weigh m2；
Solubility (%)=m2/m1 × 100%.
Comparative example 1
Compared with Example 1, it handles without gelatinization, directly digests；
The production method of Chinese yam instant powder includes the steps that following:
(1) Chinese yam is cleaned up, is removed the peel, stripping and slicing, is beaten, centrifugation obtains supernatant and precipitating；Chinese yam is chosen to be damaged without machinery
Wound, free from insect pests, without mildew and rotten fresh Chinese yam, cleaned with flowing water, quickly removed the peel in clear water with dedicated peeling knife；
After Chinese yam stripping and slicing, using mono- sodium ascorbate color protection treatment of D, the dosage of mono- sodium ascorbate of D is 0.3g/mL；
(2) sediment obtained in step (1) is crossed into colloid mill, then uses enzymolyzing alpha-amylase, obtain enzymolysis liquid；Alphalise starch
Enzyme enzyme additive amount be digest material liquid in sediment 0.2% (w/w), enzymolysis time 90min, 75 DEG C of hydrolysis temperature；After enzymatic hydrolysis
Soluble matter yield is 52.38% in resulting enzymolysis liquid；
(3) enzymolysis liquid obtained in the resulting supernatant of centrifugation in step (1) and step (2) is mixed, obtains complex liquid, it is right
The allotment of gained complex liquid；30 parts of complex liquid, 10 parts of white sugar content, 0.03 part of citric acid content, 0.15 part of pectin content；
(4) material in spray drying step (3) pulverizes, obtains instant yam flour.The condition of ultramicro grinding is: water
It is l:1.5-2.5 with quality of material ratio deployed obtained in step (3), inlet temperature is 170 DEG C, outlet temperature 75
DEG C, feed rate is 2.5mL/min in spray-drying process, and the yam flour after ultramicro grinding is partial size < 15 μm；
Deployed quality of material ratio obtained in water and step (3) is l:1.5-2.5, and inlet temperature is 170 DEG C, outlet
Temperature is 75 DEG C, and feed rate is 2.5mL/min in spray-drying process.
Through detecting, solubility 93.8%, solubility is lower than the solubility in embodiment 1.
Comparative example 2
The production method of Chinese yam instant powder includes the steps that following:
(1) Chinese yam is cleaned up, is removed the peel, stripping and slicing, is beaten, centrifugation obtains supernatant and precipitating；Chinese yam is chosen to be damaged without machinery
Wound, free from insect pests, without mildew and rotten fresh Chinese yam, cleaned with flowing water, quickly removed the peel in clear water with dedicated peeling knife；
(2) sediment obtained in step (1) is crossed into colloid mill, pre-gelatinized, temperature is 82 DEG C, and the pre-gelatinized time is
10min；
Enzymolyzing alpha-amylase is used again, obtains enzymolysis liquid；Alpha-amylase enzyme additive amount is sediment in enzymatic hydrolysis material liquid
0.2% (w/w), enzymolysis time 90min, 75 DEG C of hydrolysis temperature；Soluble matter yield is in resulting enzymolysis liquid after enzymatic hydrolysis
52.38%；
(3) enzymolysis liquid obtained in the resulting supernatant of centrifugation in step (1) and step (2) is mixed, obtains complex liquid, it is right
The allotment of gained complex liquid；30 parts of complex liquid, 10 parts of white sugar content, 0.03 part of citric acid content, 0.15 part of pectin content；
(4) material in spray drying step (3) pulverizes, obtains instant yam flour.The condition of ultramicro grinding is: water
It is l:1.5-2.5 with quality of material ratio deployed obtained in step (3), inlet temperature is 170 DEG C, outlet temperature 75
DEG C, feed rate is 2.5mL/min in spray-drying process, and the yam flour after ultramicro grinding is partial size < 15 μm；
Deployed quality of material ratio obtained in water and step (3) is l:1.5-2.5, and inlet temperature is 170 DEG C, outlet
Temperature is 75 DEG C, and feed rate is 2.5mL/min in spray-drying process.
Chinese yam is directly beaten after stripping and slicing, without color protection treatment, appearance luster jaundice, more obscure, GB12097-78
Method measures, and the yam flour whiteness value in embodiment 1 is 95.2, yellow value degree 4.2；Yam flour whiteness value in comparative example 2 is 85.1,
Yellow value degree is 8.9.As it can be seen that using method of the invention to yam flour color protection treatment, white appearance, whiteness value is preferable.
Comparative example 3
The production method of Chinese yam instant powder includes the steps that following:
(1) Chinese yam is cleaned up, is removed the peel, stripping and slicing, is beaten, centrifugation obtains supernatant and precipitating；Chinese yam is chosen to be damaged without machinery
Wound, free from insect pests, without mildew and rotten fresh Chinese yam, cleaned with flowing water, quickly removed the peel in clear water with dedicated peeling knife；
After Chinese yam stripping and slicing, using mono- sodium ascorbate color protection treatment of D, the dosage of mono- sodium ascorbate of D is 0.3g/mL；
(2) sediment obtained in step (1) is crossed into colloid mill, pre-gelatinized, temperature is 82 DEG C, and the pre-gelatinized time is
10min；
Enzymolyzing alpha-amylase is used again, obtains enzymolysis liquid；Alpha-amylase enzyme additive amount is sediment in enzymatic hydrolysis material liquid
0.1% (w/w), enzymolysis time 90min, 70 DEG C of hydrolysis temperature；
(3) enzymolysis liquid obtained in the resulting supernatant of centrifugation in step (1) and step (2) is mixed, obtains complex liquid, it is right
The allotment of gained complex liquid；30 parts of complex liquid, 10 parts of white sugar content, 0.03 part of citric acid content, 0.15 part of pectin content；
(4) material in spray drying step (3) pulverizes, obtains instant yam flour.The condition of ultramicro grinding is: water
It is l:1.5-2.5 with quality of material ratio deployed obtained in step (3), inlet temperature is 170 DEG C, outlet temperature 75
DEG C, feed rate is 2.5mL/min in spray-drying process, and the yam flour after ultramicro grinding is partial size < 15 μm；
Deployed quality of material ratio obtained in water and step (3) is l:1.5-2.5, and inlet temperature is 170 DEG C, outlet
Temperature is 75 DEG C, and feed rate is 2.5mL/min in spray-drying process.
Compared with Example 1, comparative example 3 has adjusted the dosage and hydrolysis temperature of alpha-amylase, by the use of alpha-amylase
The dosage of amount is set as 0.1% (w/w), and hydrolysis temperature is adjusted to 70 DEG C；Remaining condition is constant.
Its solubility of resulting yam flour is 95.5%.
As it can be seen that 1 its solubility of resulting yam flour of embodiment is greater than the yam flour solubility in comparative example 3, this explanation is adjusted
The condition of whole enzymatic hydrolysis can generate certain influence to the solubility of yam flour.
Claims (10)
1. the production method of Chinese yam instant powder, which is characterized in that by the Chinese yam pre-gelatinized after mashing, then use alpha-amylase enzyme pair
Chinese yam pulp enzymatic hydrolysis, then dries, obtains Chinese yam instant powder.
2. the production method of Chinese yam instant powder as described in claim 1, includes the steps that following: (1) cleaning Chinese yam dry
Only, it removes the peel, stripping and slicing, is beaten, centrifugation obtains supernatant and precipitating；
(2) sediment obtained in step (1) is crossed into colloid mill, pre-gelatinized, then uses enzymolyzing alpha-amylase, obtain enzymolysis liquid；
(3) enzymolysis liquid obtained in the resulting supernatant of centrifugation in step (1) and step (2) is mixed, complex liquid is obtained, to gained
Complex liquid allotment；
(4) material in spray drying step (3) pulverizes, obtains instant yam flour.
3. the production method of Chinese yam instant powder as described in claim 1, which is characterized in that pre-gelatinized temperature is 75-85 DEG C, in advance
Gelatinization time is 10min.
4. the production method of Chinese yam instant powder as described in claim 1, which is characterized in that the actual conditions of enzymatic hydrolysis are as follows: α-shallow lake
Powder enzyme enzyme additive amount be digest material liquid in sediment 0.2% (w/w), enzymolysis time 90min, 75 DEG C of hydrolysis temperature.
5. the production method of Chinese yam instant powder as described in claim 1, which is characterized in that can in resulting enzymolysis liquid after enzymatic hydrolysis
Molten object yield is 52.38%.
6. the production method of Chinese yam instant powder as described in claim 1, which is characterized in that the condition of spray drying is: water with
Deployed quality of material ratio obtained in step (3) is l:1.5-2.5, and inlet temperature is 170 DEG C, and outlet temperature is 75 DEG C,
Feed rate is 2.5mL/min in spray-drying process.
7. the production method of Chinese yam instant powder as described in claim 1, which is characterized in that the yam flour after ultramicro grinding is grain
Diameter < 15 μm.
8. the production method of Chinese yam instant powder as described in claim 1, which is characterized in that in adaptation step, the weight of each raw material
Measure number are as follows: 30 parts of complex liquid, 10 parts of white sugar content, 0.03 part of citric acid content, 0.15 part of pectin content.
9. the production method of Chinese yam instant powder as described in claim 1, which is characterized in that the Chinese yam after stripping and slicing passes through color stabilizer
It is beaten again after processing, color stabilizer is any one of citric acid, mono- sodium ascorbate of D, L-AA.
10. the production method of Chinese yam instant powder as described in claim 1, which is characterized in that mono- sodium ascorbate color protection treatment of D
Afterwards, then it is beaten processing, the dosage of mono- sodium ascorbate of D is 0.3g/mL.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810798931.9A CN109156768A (en) | 2018-07-19 | 2018-07-19 | A kind of production method of Chinese yam instant powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810798931.9A CN109156768A (en) | 2018-07-19 | 2018-07-19 | A kind of production method of Chinese yam instant powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109156768A true CN109156768A (en) | 2019-01-08 |
Family
ID=64897914
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810798931.9A Pending CN109156768A (en) | 2018-07-19 | 2018-07-19 | A kind of production method of Chinese yam instant powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109156768A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS615746A (en) * | 1984-06-18 | 1986-01-11 | Burankeneeze Kk | Dried powdered food of yam and its preparation |
| CN105265984A (en) * | 2015-10-23 | 2016-01-27 | 华中农业大学 | Preparation method of instant beverage containing Buddha palm yams |
| 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 |
-
2018
- 2018-07-19 CN CN201810798931.9A patent/CN109156768A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS615746A (en) * | 1984-06-18 | 1986-01-11 | Burankeneeze Kk | Dried powdered food of yam and its preparation |
| 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 |
| CN105265984A (en) * | 2015-10-23 | 2016-01-27 | 华中农业大学 | Preparation method of instant beverage containing Buddha palm yams |
Non-Patent Citations (2)
| Title |
|---|
| 梁艺英: "《保健食品研发与审评》", 30 November 2012, 中国医药科技出版社 * |
| 檀琮萍 等: "山药粉系列食品研究开发", 《科技成果》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103960612B (en) | Low-temperature spray-dried whole persimmon fruit powder and preparation method thereof | |
| CN102972611A (en) | Method for preparing hawthorn conserve | |
| CN106721786A (en) | A kind of half preparation method for digesting oatmeal | |
| CN106367269B (en) | Preparation method of castanea henryi red koji wine | |
| CN102952198A (en) | Method for preparing octenyl succinic acid modified starch and application thereof | |
| CN108095035A (en) | It is a kind of using food processing industry by-product as the sweet tea soy sauce production method of primary raw material | |
| CN106616306A (en) | Instant hair blackening cereal staple food material and making method thereof | |
| CN106085740A (en) | The brewing method of wild pawpaw fruit wine | |
| CN101301049B (en) | Filling type leaf protein bean curd and method for processing and producing the same | |
| CN105695228B (en) | A kind of preparation method for sprouting the thick wine of quinoa | |
| CN102687826B (en) | Chinese sorghum fermented glutinous rice and preparation method thereof | |
| CN109349409A (en) | A kind of fig 'bobo sweets ' and preparation method thereof | |
| CN109609316A (en) | One kind having strong buckwheat odor type bitter buckwheat wine and its production method | |
| CN108968073A (en) | Using the Chinese chestnut health care beverage and preparation method thereof of chestnut kernel processing | |
| CN106173945A (en) | A kind of almond protein fine dried noodles and preparation method thereof | |
| CN110564568A (en) | Preparation method of dandelion fermented wine | |
| CN109156768A (en) | A kind of production method of Chinese yam instant powder | |
| CN106135573A (en) | A kind of Fructus Tritici aestivi tea powder and preparation method thereof | |
| CN106173943A (en) | A kind of Prunus armeniaca L.var.ansu Maxim. dried eucommia bark noodles and preparation method thereof | |
| CN102058113A (en) | Full-fat instant almond powder and processing method thereof | |
| CN105285258A (en) | Brown sugar vinasse tea production method | |
| CN101412957B (en) | Preparation of fleece-flower root original plasm wine | |
| CN106722058A (en) | A kind of instant type clearing damp cereal piece/powder and preparation method thereof | |
| CN109172442A (en) | A kind of bean dregs face paper and preparation method thereof | |
| CN108576235A (en) | A kind of gumbo seed lotus seed protein composite beverage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190108 |
|
| RJ01 | Rejection of invention patent application after publication |