Chinese yam extrusion and recombination processing method

• Main Authors: WU YINGYIN, MAO LINCHUN
• Format: Patent
• Language: Chinese; English
• Published: 10.01.2023
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to the technical field of food processing, and discloses a Chinese yam extrusion recombination processing method, which comprises the following steps: (1) pretreatment: cleaning Chinese yam, peeling, and slicing; (2) preparing mashed Chinese yam: heating and cooking the Chinese yam slices, and crushing to obtain the mashed Chinese yam; (3) preparation of Chinese yam enzymatic hydrolysate: mixing the Chinese yam slices with water to prepare homogenate, and adding cellulase for enzymolysis to obtain the Chinese yam enzymatic hydrolysate; and (4) extrusion recombination: mixing the Chinese yam paste and the Chinese yam enzymatic hydrolysate according to a mass ratio of (6-8): 1, keeping the temperature at 70-90 DEG C, carrying out extrusion forming, and cutting into sections to obtain the recombinant Chinese yam tissues. The Chinese yam enzymatic hydrolysate with a specific enzymolysis degree is added into the Chinese yam paste, and the recombinant Chinese yam tissue is obtained through ext