CN110537689A - A kind of yam paste with good freeze-thaw stability and preparation method thereof - Google Patents

Abstract

The invention relates to the technical field of food processing, in particular to a yam puree with good freeze-thaw stability and a preparation method thereof. According to the fact that yam polysaccharides can keep more water in yam mud, carrageenan and xanthan gum are selected to be used together as water-retaining agent and antifreeze agent for yam mud. Ultra-high pressure is used to treat yam mud to make yam starch and other The easily dehydrated components are fully wrapped by yam polysaccharides, carrageenan, and xanthan gum. On this basis, the polysaccharide wrapping system is then wrapped with milk protein, which can form a better water absorption system and ensure that the yam can withstand repeated freezing and thawing. In the process, the phenomenon of water analysis does not occur, so that the yam paste can be mass-produced and used. At the same time, skimmed milk powder is added to enhance the taste of yam puree in combination with the presence of yam polysaccharides, carrageenan, and xanthan gum. The prepared yam mud is soft and slightly sweet, and the color is white, which lays the foundation for the industrial production of yam mud.

Description

A kind of yam paste with good freeze-thaw stability and preparation method thereof

technical field

The invention belongs to the technical field of food processing, and in particular relates to a yam puree with good freeze-thaw stability and a preparation method thereof.

Background technique

As a dual-purpose plant for medicine and food, yam has a history of planting and eating for at least 3,000 years in my country. Yam is not only a common food, but also used as traditional Chinese medicine to treat diabetes, diarrhea, asthma, jaundice and other diseases. Yam contains active ingredients such as mucin, diosgenin, allantoin, choline, phytosterols, oligosaccharides and essential amino acids, which have strong commercial and research value. The main products developed by Yam include deep-processed products such as yam drink and yam powder. However, due to the lack of obvious product features, the consumption of yam drink and yam powder is not very active. In daily life, yam mud is the main application form in the catering industry and is widely loved by consumers. But the mashed yam is mainly made by hand or in a workshop, and the edible form of the mashed yam is single. In order to develop yam mud products in depth, the problem that the viscosity of yam is too high and cannot be stored for a long time must be changed. During the freezing process of yam paste, there will often be problems of water separation and decreased taste. For this reason, it is very necessary to develop a smear-type yam paste with excellent freeze-thaw stability for popularizing yam products and promoting yam processing.

Contents of the invention

In order to make up for the deficiencies of existing products and technologies, the invention provides a yam paste with good freeze-thaw stability and a preparation method thereof. By adding a mixture of carrageenan and xanthan gum with a mass of 0.2% to 0.5% of yam to yam pulp, the yam mud is treated with ultra-high pressure, so that yam starch and other easily dehydrated components are fully absorbed by yam polysaccharides, carrageenan, Xanthan gum wrap.

The present invention is achieved through the following technical solutions:

A kind of yam paste with good freeze-thaw stability, raw materials include: 100 parts of yam, 2-5 parts of carrageenan and xanthan gum, 30-50 parts of skimmed milk powder, 1-2 parts of table salt, and 50-100 parts of water.

The mass ratio of the carrageenan to xanthan gum is 4-6:1.

The raw materials also include yam polysaccharide.

A method for preparing yam puree with good freeze-thaw stability, adding a mixture of carrageenan and xanthan gum with 0.2-0.5% of the mass of yam to yam pulp under ultra-high pressure.

Above-mentioned preparation method specifically comprises the following steps:

(1) Yam pretreatment: Wash the yam, peel it, and cut it into 3-4mm slices;

(2) Steaming yam: steaming yam slices at 110-120°C for 15-30 minutes;

(3) Beating: add 0.5-1 times the water of the yam mass, and carry out beating treatment;

(4) High-pressure treatment: add a mixture of carrageenan and xanthan gum with 0.2-0.5% of the mass of yam to the yam pulp in step (3), and after fully stirring, treat it under a high-pressure condition of 400-600Mpa for 40-60 minutes;

(5) Seasoning: Add 30-50% skim milk powder of yam mass to the high-pressure processed yam puree, and add 1-2% salt of yam mass;

(6) Concentration: To obtain low-viscosity yam powder, heat it for 40-50 minutes at 85-95°C, stirring continuously during the heating process;

(7) Refinement: The concentrated yam puree is refined under higher whipping conditions, and the whipped yam puree passes through a stainless steel screen to ensure that the yam puree is fully refined;

(8) Finished product: The refined yam paste can be packed into aseptic packaging bags, which is the finished product of yam paste.

The carrageenan in the step (4) is preferably κ type carrageenan.

Add 0.01-0.05% yam polysaccharide in the step (4).

The weight ratio of carrageenan to xanthan gum in the step (4) is 4-6:1.

The yam mud that adopts above-mentioned method to prepare.

Beneficial effects of the present invention

(1) In the process of repeated freezing and thawing, the phenomenon of water analysis does not occur

The yam variety is preferred in the present invention, so that the yam polysaccharide can keep more moisture in the yam mud. On this basis, carrageenan and xanthan gum are selected to be used together as water-retaining agent and antifreeze agent of yam mud, and ultra-high pressure is used to treat yam mud, so that yam starch and other easily dehydrated components are fully absorbed by yam polysaccharides, Wrapped with carrageenan and xanthan gum, on this basis, the polysaccharide coating system is wrapped with milk protein, which can form a better water absorption system and ensure that the yam does not undergo water analysis during the repeated freezing and thawing process. , so that the yam paste can be mass-produced and used.

(2) good taste

The addition of skim milk powder, combined with the presence of yam polysaccharides, carrageenan, and xanthan gum, enhances the taste of yam paste. The prepared yam puree is soft and slightly sweet, and the color is white.

(3) Industrial production

The invention introduces ingredients such as milk powder and salt into the production of the yam paste, and uses continuous industrial production technologies such as high pressure, concentration, refinement, and canning to lay a foundation for the industrial production of the yam paste.

Detailed ways

The selected yam in this embodiment is Japanese white yam.

Example 1

A preparation method of mashed yam with good freeze-thaw stability, specifically comprising the following steps:

(1) Yam pretreatment: 1kg of yam is washed, peeled, and cut into thin slices of 3-4mm;

(2) Steaming yam: steaming yam slices at 110-120°C for 15 minutes;

(3) Beating: add 500g of water to the boiled yam slices, and perform beating treatment to ensure that the particle size of the yam pulp particles is 1-5 μm;

(4) High-pressure treatment: add 1.7g of carrageenan and 0.3g of xanthan gum to the yam pulp, and after fully stirring, treat it under a high-pressure condition of 400Mpa for 60 minutes;

(5) Seasoning: Add 500g of skimmed milk powder and 20g of salt to the high-pressure processed yam paste;

(6) Concentration: The obtained low-viscosity yam powder is heated at 85-95°C for 40 minutes, stirring continuously during the heating process, and the stirring speed is controlled at 50rpm;

(7) Refinement: The concentrated yam puree is refined under higher whipping conditions, the whipping speed is 1000rpm, and the whipped yam puree passes through a stainless steel screen (diameter 1mm) to ensure that the yam puree is fully refined ;

(8) Finished product: The refined yam paste can be packed into aseptic packaging bags, which is the finished product of yam paste.

Example 2

A preparation method of mashed yam with good freeze-thaw stability, specifically comprising the following steps:

(1) Yam pretreatment: 1kg of yam is washed, peeled, and cut into thin slices of 3-4mm;

(2) Steaming yam: steaming yam slices at 110-120°C for 30 minutes;

(3) Beating: add 1000g of water to the boiled yam slices, and perform beating treatment to ensure that the particle size of the yam pulp particles is 1-5 μm;

(4) High-pressure treatment: Add 4g of carrageenan and 1g of xanthan gum to the yam pulp, then add 0.1g of yam polysaccharide, stir well, and process under high-pressure conditions of 600Mpa for 40 minutes;

(5) Seasoning: Add 300g of skimmed milk powder and 10g of salt to the high-pressure processed yam puree;

(6) Concentration: The obtained low-viscosity yam powder is heated at 85-95°C for 50 minutes, stirring continuously during the heating process, and the stirring speed is controlled at 100rpm;

(7) Thinning: the concentrated yam puree is refined under higher whipping conditions, the whipping speed is 1200rpm, and the whipped yam puree passes through a stainless steel screen (diameter 1.5mm) to ensure that the yam puree is fully refined ;

(8) Finished product: The refined yam paste can be packed into aseptic packaging bags, which is the finished product of yam paste.

Example 3

A preparation method of mashed yam with good freeze-thaw stability, specifically comprising the following steps:

(1) Yam pretreatment: 1kg of yam is washed, peeled, and cut into thin slices of 3-4mm;

(2) Steaming yam: steaming yam slices at 110-120°C for 20 minutes;

(3) Beating: add 750g of water to the cooked yam slices, and perform beating treatment to ensure that the particle size of the yam pulp particles is 1-5 μm;

(4) High-pressure treatment: add 2.5g of κ-type carrageenan and 0.5g of xanthan gum to the yam pulp, then add 0.5g of yam polysaccharide, stir well, and treat under high-pressure conditions of 500Mpa for 50 minutes;

(5) Seasoning: Add 400g of skim milk powder and 15g of salt to the high-pressure processed yam paste;

(6) Concentration: The obtained low-viscosity yam powder is heated at 85-95°C for 45 minutes, stirring continuously during the heating process, and the stirring speed is controlled at 80rpm;

(7) Refinement: The concentrated yam puree is refined under higher whipping conditions, the whipping speed is 1000rpm, and the whipped yam puree passes through a stainless steel screen (diameter 1mm) to ensure that the yam puree is fully refined ;

(8) Finished product: The refined yam paste can be packed into aseptic packaging bags, which is the finished product of yam paste.

Comparative example 1

A preparation method of mashed yam with good freeze-thaw stability, specifically comprising the following steps:

(1) Yam pretreatment: 1kg of yam is washed, peeled, and cut into thin slices of 3-4mm;

(2) Steaming yam: steaming yam slices at 110-120°C for 20 minutes;

(3) Beating: add 800g of water to the cooked yam slices, and perform beating treatment to ensure that the particle size of the yam pulp particles is 1-5 μm;

(4) High-pressure treatment: Add 3.0g of κ-type carrageenan to the yam pulp, and after fully stirring, treat it under a high-pressure condition of 500Mpa for 50 minutes;

(5) Seasoning: Add 400g of skim milk powder and 15g of salt to the high-pressure processed yam paste;

(6) Concentration: The obtained low-viscosity yam powder is heated at 85-95°C for 45 minutes, stirring continuously during the heating process, and the stirring speed is controlled at 80rpm;

(7) Refinement: The concentrated yam puree is refined under higher whipping conditions, the whipping speed is 1000rpm, and the whipped yam puree passes through a stainless steel screen (diameter 1mm) to ensure that the yam puree is fully refined ;

(8) Finished product: The refined yam paste can be packed into aseptic packaging bags, which is the finished product of yam paste.

Comparative example 2

A preparation method of mashed yam with good freeze-thaw stability, specifically comprising the following steps:

(1) Yam pretreatment: 1kg of yam is washed, peeled, and cut into thin slices of 3-4mm;

(2) Steaming yam: steaming yam slices at 110-120°C for 20 minutes;

(3) Beating: add 800g of water to the cooked yam slices, and perform beating treatment to ensure that the particle size of the yam pulp particles is 1-5 μm;

(4) High-pressure treatment: add 3.0g xanthan gum to the yam pulp, and after fully stirring, treat it under a high-pressure condition of 500Mpa for 50 minutes;

(5) Seasoning: Add 400g of skim milk powder and 15g of salt to the high-pressure processed yam paste;

(6) Concentration: The obtained low-viscosity yam powder is heated at 85-95°C for 45 minutes, stirring continuously during the heating process, and the stirring speed is controlled at 80rpm;

(7) Refinement: The concentrated yam puree is refined under higher whipping conditions, the whipping speed is 1000rpm, and the whipped yam puree passes through a stainless steel screen (diameter 1mm) to ensure that the yam puree is fully refined ;

(8) Finished product: The refined yam paste can be packed into aseptic packaging bags, which is the finished product of yam paste.

Comparative example 3

A preparation method of mashed yam with good freeze-thaw stability, specifically comprising the following steps:

(1) Yam pretreatment: 1kg of yam is washed, peeled, and cut into thin slices of 3-4mm;

(2) Steaming yam: steaming yam slices at 110-120°C for 20 minutes;

(3) Beating: add 800g of water to the cooked yam slices, and perform beating treatment to ensure that the particle size of the yam pulp particles is 1-5 μm;

(4) Treatment: Add 2.5g of κ-type carrageenan and 0.5g of xanthan gum to the yam pulp, then add 0.5g of yam polysaccharide, and stir thoroughly;

(5) Seasoning: Add 400g of skim milk powder and 15g of salt to the high-pressure processed yam paste;

(6) Concentration: The obtained low-viscosity yam powder is heated at 85-95°C for 45 minutes, stirring continuously during the heating process, and the stirring speed is controlled at 80rpm;

(7) Refinement: The concentrated yam puree is refined under higher whipping conditions, the whipping speed is 1000rpm, and the whipped yam puree passes through a stainless steel screen (diameter 1mm) to ensure that the yam puree is fully refined ;

(8) Finished product: The refined yam paste can be packed into aseptic packaging bags, which is the finished product of yam paste.

Comparative example 4

Handmade yam puree

(1) Wash and peel 1kg of yam; steam for 20 minutes at 110-120°C;

(2) After cooling down, cut into small pieces, add sugar and pure milk and crush with a blender, that is.

In order to further illustrate the characteristics of the mashed yam provided by the present invention with good freeze-thaw stability, and compare with the mashed yam of the comparative example, the freeze-thaw stability of Examples 1-3 and Comparative Examples 1-4 were tested respectively.

The freeze-thaw stability test method is as follows: freeze the yam paste at -24°C for 5 days, thaw the frozen yam paste at room temperature (25-30°C) for 10 hours, and perform 3-5 consecutive freeze-thaw cycles. The water separation rate was determined by centrifugation, and the relevant results are shown in Table 1.

The freeze-thaw stability of table 1 yam paste

project Freeze-thaw cycle 3 times 5 freeze-thaw cycles 7 freeze-thaw cycles Example 1 97.6% 96.2% 95.4% Example 2 98.7% 98.1% 97.3% Example 3 99.5% 98.9% 98.2% Comparative example 1 93.6% 91.1% 89.1% Comparative example 2 91.5% 89.7% 88.2% Comparative example 3 87.1% 77.5% 65.3% Comparative example 4 68.1% 53.2% 36.4%

The above data show that Examples 1-3 show extremely high freeze-thaw stability, and the yam paste prepared by the method disclosed in the present invention has the characteristics of superior freeze-thaw stability, which solves the problem that yam paste cannot be repeatedly frozen and preserved, and can realize Commercial production and sales of yam paste.

The present invention has been described above by way of examples, but the present invention is not limited to the above specific embodiments, and any changes or modifications made based on the present invention fall within the scope of protection of the present invention.

Claims (9)

1. The Chinese yam mud with good freeze-thaw stability is characterized by comprising the following raw materials: 100 parts of Chinese yam, 2-5 parts of carrageenan and xanthan gum, 30-50 parts of skimmed milk powder, 1-2 parts of salt and 50-100 parts of water.

2. The mashed yam according to claim 1, wherein the mass ratio of the carrageenan to the xanthan gum is 4-6: 1.

3. the mashed yam of claim 1, wherein the raw material further comprises yam polysaccharide.

4. the preparation method of the yam mud of claim 1, which is characterized by comprising the following steps: adding a mixture of carrageenan and xanthan gum in an amount of 0.2-0.5% by mass of rhizoma Dioscoreae into the rhizoma Dioscoreae pulp under ultra-high pressure.

5. The preparation method according to claim 4, characterized by comprising the following steps:

(1) Pretreatment of Chinese yam: cleaning rhizoma Dioscoreae, peeling, and cutting into 3-4mm slices;

(2) steaming and boiling Chinese yam: steaming and boiling the yam slices at the temperature of 110-120 ℃ for 15-30 minutes;

(3) Pulping: adding water with the mass of 0.5-1 time of that of the Chinese yam, and pulping;

(4) High-pressure treatment: adding a mixture of carrageenan and xanthan gum accounting for 0.2-0.5% of the mass of the Chinese yam into the Chinese yam pulp obtained in the step (3), fully stirring, and treating for 40-60 minutes under the high pressure condition of 400-600 MPa;

(5) seasoning: adding 30-50% of defatted milk powder and 1-2% of salt into the high-pressure processed rhizoma Dioscoreae paste;

(6) Concentration: heating the obtained low viscosity rhizoma Dioscoreae powder at 85-95 deg.C for 40-50min, and stirring continuously;

(7) Thinning: refining the concentrated yam paste under a higher beating condition, and ensuring the sufficient refining of the yam paste by passing the beaten yam paste through a stainless steel screen;

(8) and (3) finished product: and canning the refined yam paste into a sterile packaging bag to obtain the yam paste finished product.

6. the method according to claim 5, wherein the carrageenan in the step (4) is preferably kappa-type carrageenan.

7. The method according to claim 5, wherein 0.01-0.05% of yam polysaccharide is added in step (4).

8. The preparation method according to claim 5, wherein the weight ratio of carrageenan to xanthan gum in step (4) is 4-6: 1.

9. The mashed yam prepared by the preparation method of claim 4.