Processing method of Chinese yam paste with sandy taste

The invention discloses a processing method of Chinese yam paste with sandy taste. Chinese yams are subjected to cleaning, peeling, spot removal and slicing, Chinese yam slices are added to an ascorbic acid-calcium chloride solution and soaked for 20-30 min under the vacuum condition, the soaked Chinese yam slices are heated at 60-65 DEG C for 40-60 min after surface water is drained, balancing the Chinese yam slices at room temperature for 28-32 min, steaming the Chinese yam slices at 95-100 DEG C for 20-30 min, and stirring the stemmed Chinese yam slices into Chinese yam paste. The method guarantees integrity of cell walls of Chinese yams by enhancing strength of cell walls of the Chinese yams and reducing damage effect of starch gelatinization on cell walls, so that the Chinese yam paste has sandy taste, and the requirement of consumers for the Chinese yam paste is met. 本发明公开了一种砂质口感山药泥加工方法。山药经过清洗、去皮、去斑、切片后，山药片加入抗坏血酸-氯化钙溶液中，真空条件下浸泡20-30分钟，浸泡后的山药片在沥干表面水分后，在60-65℃条件下，加热40-60分钟，室温平衡28-32分钟，在95-100℃蒸煮20-30分钟，蒸煮