CN105341292A - Processing method for taro health care food - Google Patents
Processing method for taro health care food Download PDFInfo
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- CN105341292A CN105341292A CN201510756830.1A CN201510756830A CN105341292A CN 105341292 A CN105341292 A CN 105341292A CN 201510756830 A CN201510756830 A CN 201510756830A CN 105341292 A CN105341292 A CN 105341292A
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- taro
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- taro sheet
- sugar
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Abstract
The invention discloses a processing method for taro health care food, and belongs to the food processing field. The processing method is characterized in that processing technology flows of taro cleaning, peeling, slicing, color protection, hardening, cleaning, blanching, sugar preservation, baking and sugar powder scattering are employed. The beneficial effects of the processing method are that the product tastes fine, tender, crisp and tasty, and has unique fragrant glutinous flavor of taro. The product has high nutrition values, is rich in a plurality of nutrients, can enhance appetite and promote digestion, is helpful for enhancing human body immunization functions, strengthening body resistance and has functions of supplementing the center, boosting qi, maintaining beauty, keeping young, detoxifying, preventing cancer and resisting cancer. The product is a green nourishing health preserving food suitable for both young and old, can be stored for a long time, is convenient to carry, and can be employed as a travel food and a convenient meal.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of processing method of taro health preserved fruits.
Background technology
Taro, is commonly called as taro, taro, hair taro, claims crouching sparrow hawk in ancient times, gain the name because its profile is squatted down as sparrow hawk bird.Taro is the stem tuber of monocotyledon aroid taro, and annual maturation listing autumn and winter is ecological pollution-free food; Its excellent in color, sweet, glutinous, cunning has concurrently.Hair taro bud and the tender stalk of hair taro also edible after specially treated, and do not have some local flavor.The high nutritive value of taro, the content of starch in stem tuber has 70%, both can work as grain, can do vegetables again, is to mend vegetarian diet one treasured the suitable to people of all ages autumn.
Taro has abundant nutritive value, can strengthen the immunologic function of human body, can be used as the conventional herbal cuisine staple food of anti-knurl for cancer, particularly in cancer operation or postoperation radiotherapy, chemotherapy again its rehabilitation course, has the effect of supplemental treatment.Taro contains a kind of mucus albumen, can produce immunoglobulin (Ig) after being absorbed by the body, the resistance of body can be improved, therefore the traditional Chinese medical science thinks that taro can be detoxified, comprising cancer poison to the carbuncle pyogenic infections pain of human body has suppression to clear up effect, can be used to the illnesss such as anti-curing oncoma and scrofula.Taro contains abundant mucus saponin and various trace elements, and what body correction microelement deficiencies can be helped to cause is physically different, can improve a poor appetite simultaneously, help digest, therefore the traditional Chinese medical science think that taro can tonifying middle-Jiao and Qi.Taro is basic food, the acidic materials accumulated in energy and in body, and the acid-base balance of adjustment human body, produces the effect of beautifying face and moistering lotion, pitch-black hair, also can be used to prevent and treat hyperchlorhydria.
Fresh taro not easily preserves, and for being processed into the comprehensive utilization that taro health preserved fruits can realize taro, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is the problem that solution taro not easily preserves, a kind of processing method of taro health preserved fruits is provided.
The present invention solves the technical scheme that its technical problem takes:
A processing method for taro health preserved fruits, is characterized in that: the processing process of employing taro → clean → remove the peel → cut into slices → protect look → sclerosis → cleaning → blanching → sugar to make → baking → upper Icing Sugar, and concrete operation step is:
(1) raw material is selected: select that stem tuber is large, skin is thin, protein and the few taro of fiber;
(2) clean: the supracutaneous silt of taro through selecting, dust clear water are cleaned;
(3) remove the peel: taro stem tuber is put into 90 DEG C, the sodium hydroxide solution of 12% processes, until when epidermis one touches namely de-, taking-up water rinses immediately;
(4) cut into slices: the thin slice with slicer, taro being cut into thick 1.2cm, reject taro sheet in irregular shape and variegated taro sheet;
(5) protect look and sclerosis: after section, immediately taro sheet is dropped in the mixed solution containing 1% vitamin C, 0.25% citric acid and 0.6% calcium chloride and process 20min, then soak 2h with the lime aqueous solution of 5%;
(6) clean: with clear water by the taro sheet rinsing 4h after color-preserving and hardening, change water 6 times, wash away the starch on taro sheet surface and the color-preserving and hardening liquid of remnants;
(7) blanching: the blanching 25min in boiling water of the taro sheet after cleaning, scalds to medium well, pulls out, let cool rinsing in water, clean the starch on surface when taro sheet is not heavy;
(8) sugar system: the taro sheet handled well is put into mesh bag, in jacketed pan, prepare the xylitol liquid glucose of 35% and use citric acid adjust pH to 2.7, after liquid glucose boils 20min in jacketed pan, add a little coix seed, dandelion, the banksia rose and hoveniae semoveniae semen, again taro sheet is dropped in jacketed pan to boil and pull out to 45min, put in the cold liquid glucose of 55% and flood 30h; Drop into respectively again in the liquid glucose of 60%, 65%, 68%, 75% and carry out candy, sugaring, spoon a little kiwi-fruit juice, take out when taro sheet boils and reaches 70% to translucent, sugar content, drain remaining liquid glucose;
(9) toast: be spread out in baking tray by taro sheet, with the temperature of 55 DEG C baking 12h in far infrared case, to be dried to taro sheet be milky takes out to during faint yellow, water content 8%;
(10) upper Icing Sugar: after drying, sprinkle the albumen Icing Sugar of 25% on the surface of taro sheet, mix rear sieve thoroughly and go unnecessary Icing Sugar to get product.
Beneficial effect: products taste of the present invention is fine and smooth, tender and crisp, fresh and crisp, has the glutinous local flavor of the distinctive perfume (or spice) of taro; This product nutritive value is very high, be rich in multiple nutrients material, can improve a poor appetite, aid digestion, be conducive to strengthening the immunologic function of human body, strengthening body resistance, there is effect of tonifying middle-Jiao and Qi, beautifying face and moistering lotion, removing toxic substances and cancer-resisting, a kind of nourishing and health preserving food of all-ages, green nourishing, and the durable Tibetan of energy, be easy to carry, the use of can make a tour solid food and fast food.
Detailed description of the invention
Embodiment 1
:
A processing method for taro health preserved fruits, concrete operation step is:
(1) raw material is selected: select that stem tuber is large, skin is thin, protein and the few taro of fiber;
(2) clean: the supracutaneous silt of taro through selecting, dust clear water are cleaned;
(3) remove the peel: taro stem tuber is put into 100 DEG C, the sodium hydroxide solution of 10% processes, until when epidermis one touches namely de-, taking-up water rinses immediately;
(4) cut into slices: the thin slice with slicer, taro being cut into thick 0.5cm, reject taro sheet in irregular shape and variegated taro sheet;
(5) protect look and sclerosis: after section, immediately taro sheet is dropped in the mixed solution containing 0.1% sodium acid carbonate, 0.2% malic acid and 0.5% calcium chloride and process 30min, then soak 4h with the lime aqueous solution of 3%;
(6) clean: with clear water by the taro sheet rinsing 1h after color-preserving and hardening, change water 3 times, wash away the starch on taro sheet surface and the color-preserving and hardening liquid of remnants;
(7) blanching: the blanching 5min in boiling water of the taro sheet after cleaning, scalds to medium well, pulls out, let cool rinsing in water, clean the starch on surface when taro sheet is not heavy;
(8) sugar system: the taro sheet handled well is put into mesh bag, in jacketed pan, prepare the fructose liquid of 30% and use malic acid adjust pH to 4.5, after liquid glucose boils 15min in jacketed pan, add a little brush-cherry seed, cape jasmine and orange peel, again taro sheet is dropped in jacketed pan to boil and pull out to 35min, put in the cold liquid glucose of 35% and flood 12h; Drop into respectively again in the liquid glucose of 40%, 45%, 50%, 55% and carry out candy, sugaring, spoon a little raspberry juice, dried waterlily leaf, take out when taro sheet boils and reaches 58% to translucent, sugar content, drain remaining liquid glucose;
(9) toast: be spread out in baking tray by taro sheet, with the temperature of 65 DEG C baking 15h in far infrared case, to be dried to taro sheet be milky takes out to during faint yellow, water content 18%;
(10) upper Icing Sugar: after drying, sprinkle the water caltrop Icing Sugar of 10% on the surface of taro sheet, mix rear sieve thoroughly and go unnecessary Icing Sugar to get product.
Embodiment 2
:
A processing method for taro health preserved fruits, concrete operation step is:
(1) raw material is selected: select that stem tuber is large, skin is thin, protein and the few taro of fiber;
(2) clean: the supracutaneous silt of taro through selecting, dust clear water are cleaned;
(3) remove the peel: taro stem tuber is put into 85 DEG C, the sodium hydroxide solution of 20% processes, until when epidermis one touches namely de-, taking-up water rinses immediately;
(4) cut into slices: the thin slice with slicer, taro being cut into thick 0.8cm, reject taro sheet in irregular shape and variegated taro sheet;
(5) protect look and sclerosis: after section, immediately taro sheet is dropped in the mixed solution containing 3% vitamin C, 0.2% citric acid and 0.5% calcium chloride and process 45min, then soak 6-8h with the lime aqueous solution of 1.8%;
(6) clean: with clear water by the taro sheet rinsing 2-3h after color-preserving and hardening, change water 1-2 time, wash away the starch on taro sheet surface and the color-preserving and hardening liquid of remnants;
(7) blanching: the blanching 8-12min in boiling water of the taro sheet after cleaning, scalds to medium well, pulls out, let cool rinsing in water, clean the starch on surface when taro sheet is not heavy;
(8) sugar system: the taro sheet handled well is put into mesh bag, in jacketed pan, prepare the sucrose liquid of 45% and use citric acid adjust pH to 2-3, after liquid glucose boils 10min in jacketed pan, add a little fructus amomi, honeysuckle and moutan bark, again taro sheet is dropped in jacketed pan to boil and pull out to 20min, put in the cold liquid glucose of 45% and flood 24h; Drop into respectively again in the liquid glucose of 50%, 55%, 60%, 65% and carry out candy, sugaring, spoon a little Passion Fruit Juice, take out when taro sheet boils and reaches 70% to translucent, sugar content, drain remaining liquid glucose;
(9) toast: be spread out in baking tray by taro sheet, with the temperature of 75 DEG C baking 8-10h in far infrared case, to be dried to taro sheet be milky takes out to during faint yellow, water content 10-12%;
(10) upper Icing Sugar: after drying, sprinkle the fleece-flower root Icing Sugar of 12% on the surface of taro sheet, mix rear sieve thoroughly and go unnecessary Icing Sugar to get product.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a processing method for taro health preserved fruits, is characterized in that: the processing process of employing taro → clean → remove the peel → cut into slices → protect look → sclerosis → cleaning → blanching → sugar to make → baking → upper Icing Sugar, and concrete operation step is:
(1) raw material is selected: select that stem tuber is large, skin is thin, protein and the few taro of fiber;
(2) clean: the supracutaneous silt of taro through selecting, dust clear water are cleaned;
(3) remove the peel: taro stem tuber is put into 90 DEG C, the sodium hydroxide solution of 12% processes, until when epidermis one touches namely de-, taking-up water rinses immediately;
(4) cut into slices: the thin slice with slicer, taro being cut into thick 1.2cm, reject taro sheet in irregular shape and variegated taro sheet;
(5) protect look and sclerosis: after section, immediately taro sheet is dropped in the mixed solution containing 1% vitamin C, 0.25% citric acid and 0.6% calcium chloride and process 20min, then soak 2h with the lime aqueous solution of 5%;
(6) clean: with clear water by the taro sheet rinsing 4h after color-preserving and hardening, change water 6 times, wash away the starch on taro sheet surface and the color-preserving and hardening liquid of remnants;
(7) blanching: the blanching 25min in boiling water of the taro sheet after cleaning, scalds to medium well, pulls out, let cool rinsing in water, clean the starch on surface when taro sheet is not heavy;
(8) sugar system: the taro sheet handled well is put into mesh bag, in jacketed pan, prepare the xylitol liquid glucose of 35% and use citric acid adjust pH to 2.7, after liquid glucose boils 20min in jacketed pan, add a little coix seed, dandelion, the banksia rose and hoveniae semoveniae semen, again taro sheet is dropped in jacketed pan to boil and pull out to 45min, put in the cold liquid glucose of 55% and flood 30h; Drop into respectively again in the liquid glucose of 60%, 65%, 68%, 75% and carry out candy, sugaring, spoon a little kiwi-fruit juice, take out when taro sheet boils and reaches 70% to translucent, sugar content, drain remaining liquid glucose;
(9) toast: be spread out in baking tray by taro sheet, with the temperature of 55 DEG C baking 12h in far infrared case, to be dried to taro sheet be milky takes out to during faint yellow, water content 8%;
(10) upper Icing Sugar: after drying, sprinkle the albumen Icing Sugar of 25% on the surface of taro sheet, mix rear sieve thoroughly and go unnecessary Icing Sugar to get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510756830.1A CN105341292A (en) | 2015-11-10 | 2015-11-10 | Processing method for taro health care food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510756830.1A CN105341292A (en) | 2015-11-10 | 2015-11-10 | Processing method for taro health care food |
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| CN105341292A true CN105341292A (en) | 2016-02-24 |
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| CN201510756830.1A Withdrawn CN105341292A (en) | 2015-11-10 | 2015-11-10 | Processing method for taro health care food |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918597A (en) * | 2016-05-24 | 2016-09-07 | 宇琪 | Processing method of preserved jerusalem artichoke tubers |
| CN106306306A (en) * | 2016-08-24 | 2017-01-11 | 河南中医学院 | Health-care kudzuvine root preserved fruit |
| CN106387266A (en) * | 2016-09-23 | 2017-02-15 | 安徽智联管理咨询有限公司 | Processing method of candid nutritious rhizoma dioscoreae cirrhosae |
-
2015
- 2015-11-10 CN CN201510756830.1A patent/CN105341292A/en not_active Withdrawn
Non-Patent Citations (1)
| Title |
|---|
| 曾洁，等: "《薯类食品生产工艺与配方》", 31 January 2012, 中国轻工业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918597A (en) * | 2016-05-24 | 2016-09-07 | 宇琪 | Processing method of preserved jerusalem artichoke tubers |
| CN106306306A (en) * | 2016-08-24 | 2017-01-11 | 河南中医学院 | Health-care kudzuvine root preserved fruit |
| CN106387266A (en) * | 2016-09-23 | 2017-02-15 | 安徽智联管理咨询有限公司 | Processing method of candid nutritious rhizoma dioscoreae cirrhosae |
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Application publication date: 20160224 |