Researches On Technology Of Fried Yam Bean Chip And The Shelf Life Prediction

Yam bean is the seed of yam．It has high nutritional value and healthcare effection． Yam beean is rich in amino acid， choline， vitamin，polysaccharide，and other substance．But because of the yam bean’s stickskin， bitter taste small volume and unfavorable long-term preservation，only a few of them are used of seeds，the mostly was abandoned，it causea great waste．As a leisure food，the puffed food has the characteristic ofcrispy， easy to digest and convenient． Consumers like snake food. So ifwe make the yam bean into leisure food， it will have a prospectmarket．But there are also some problems with the yam bean，such as easyto browning，protein content is low，lack of lysine and so on．Besides theyam bean is hard to slice shape in the process of production． This alleffect the use of yam bean． This topic use yam bean as the raw material，match with soybean protein powder and glutinous rice flour， make friedyam bean chip． This topic is main to solve the yam bean flour’s difficultto molding and low protein content．In this paper， firstly， color process was studied in the process offlour processing． We set the concentration， drying temperature， dryingtime as the color factors， with the yam bean flour whiteness as indicatefor evaluation．Using the orthogonal test to determine the best technologyof raising the whiteness： sodium bisulfite concentration0.08%， dryingtemperature60℃， drying time4.5h． The result of the yam bean flouringredient： misture4.22%，fat0.87%，protein4.22%，starch83.42%，crude polysaccharide0.14%， ash3.02%．Secondly， we studied the material ratio of yam bean chips， byuniform design software to determine the material ratio of yam bean chips， mixed yam bean flour， soy protein flour and glutinous riceflour． We use the swelling degree， hard degree， oil content and thesensory evaluation as the composite indicator and analyzed the nutrientcomponent of15kinds of the ratio of materials． The result showed thatNO.2and NO.9were superior to others． At last， we select raw materialratio for25.4：3.18：73.8as feeling than of glutinous， soy protein flourand yam bean flour．This paper further studied several kind of additives， which have animpact on yam bean chip’s swelling degree， oil content， hardness， andsensory evaluation． Using orthogonal test to determine the besttechnology of raising the quality of yam bean chipa： The thickness of theslice2mm，frying temperature180℃，frying time45s，drying time60min．At last, we analyze the yam bean chip’s peroxide and value to predictthe shelf life． shelf model of peroxide value is obtained as follow： lnT=0.008S+4.1869；shelf life model of acid value is obtained as follow： lnT=0.0093S+4.3073．25℃，30℃，35℃，40℃when the shelf is120days，93days，80days，66days．...