CN105520102A - Preparation method of milk-flavored taro powder - Google Patents
Preparation method of milk-flavored taro powder Download PDFInfo
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- CN105520102A CN105520102A CN201610066078.2A CN201610066078A CN105520102A CN 105520102 A CN105520102 A CN 105520102A CN 201610066078 A CN201610066078 A CN 201610066078A CN 105520102 A CN105520102 A CN 105520102A
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Abstract
The invention relates to a preparation method of milk-flavored taro powder. The preparation method comprises steps as follows: (1) selecting fresh taros free of pests and diseases; (2) washing, peeling and slicing the fresh taros; (3) blanching taro slices in milk preliminarily; (4) dipping the taro slices in a milk solution; (5) freeze-thawing the taro slices for 1-3 times; (6) performing hot blast combined microwave drying on the taro slices until the moisture content is lower than 8%; (7) passing the taro slices through a 80-mesh sieve after crushing the taro slices at the high speed to obtain the milk-flavored taro powder finally. The taro powder reserves the flavor of fresh taros, the milk flavor and nutritional ingredients of the fresh taros, meanwhile, the method has lower investment and more efficient technological process than existing methods, and the taro powder is sweet, fragrant, strong in milk flavor and capable of meeting requirements of different markets and people.
Description
Technical field
Patent of the present invention belongs to food processing technology field, and that be specifically related to is the preparation method of the fragrant taro powder of a kind of milk taste.
Background technology
Fragrant taro (Eolocasiaesculentaschott), also known as ground chestnut, yam betel, fragrant ginseng etc., is pulse family, belongs to perennial voluble herb plant.According to scientific analysis, fragrant taro block root is starch-containing 38.2%, crude fibre 15.2%, crude protein 6.2%, reduced sugar 4.3%, and containing various trace elements, amino acid and vitamin etc., wherein, fragrant selenium element contained by taro can prevent colon cancer, diabetes, cataract, osteoporosis, senile angiocardiopathy etc. can be prevented and treated, with other stem tubers compared with radicant, the wide intestines of the fragrant useful stomach of taro, defaecation detoxify, tonify the liver and kidney, the function of the phlegm that gasifies in dissipating bind and adjustment, have the nutritive value of good health-care effect and Geng Gao.Fragrant taro color is various, nutritious, and cooking method is varied, is that the food medicine be loved by the people is held concurrently good vegetables.
Be rich in nutrition in fresh fragrant taro simultaneously again containing large quantity of moisture, be very applicable to microbial growth, cause rotten; And the region of fresh fragrant taro and seasonality are all comparatively strong, make fresh fragrant taro become a kind of food material of not storage endurance.The domestic and international research to fragrant taro at present mainly concentrates on the aspect such as extraction, fresh-cut, storage of beverage, starch.And domestic by the fragrant taro powder patent of fresh fragrant taro processing milk taste and paper less.Through retrieval, retrieving publication number is that the name of CN101715930A is called applying for a patent of a kind of preparation method of fragrant taro powder, this patent mainly comprises (1) and is cooked by the water proof that fresh fragrant taro after cleaning carries out 1.5-2.5 hour, (2) add water the fragrant taro cooked making beating, (3), after adding AMS continuation making beating, 200 mesh sieves are crossed, deactivation in 2-4 minute, spraying dry, makes powder.The investment of this technology equipment needed thereby is large, and spraying dry speed is comparatively slow, and material is easier to when spraying dry glutinous wall occurs, productive rate is low, operates more difficult, and the product taste processed is not good enough, by contrast, this patent and the application are essentially different, and the application possesses creativeness.
Summary of the invention
The object of the invention is for the deficiencies in the prior art, and propose the preparation method of the fragrant taro powder of a kind of milk taste.
The present invention solves its technical problem and takes following technical scheme to realize:
A preparation method for the fragrant taro powder of milk taste, comprises step as follows:
(1) select without the harmless and fresh fragrant taro of worm;
(2) cut into slices after fresh fragrant taro being cleaned peeling, slice thickness is between 2.0mm-3.0mm;
(3) by above-mentioned fragrant taro sheet at 90 DEG C-100 DEG C, concentration is take out after blanching 90s in the warm milk solution of 30%-50% crude milk concentration;
(4) by the fragrant taro sheet after above-mentioned blanching at 20 DEG C-25 DEG C, concentration is take out after flooding 2h-4h in the milk soln of 65%-75% crude milk concentration;
(5) freezing 1h-2h at first above-mentioned fragrant taro sheet being placed in-38 DEG C to-45 DEG C, then the 1h-2h that thaws under being placed in 20 DEG C of-25 DEG C of temperature, whole process is called freeze thawing 1 time;
(6) hot blast combination microwave is dry: first above-mentioned fragrant taro sheet is placed in air dry oven, heated-air drying temperature is 75 DEG C-85 DEG C, and drying time, 1h-2h, took out; Put into microwave drying oven again, drying time, 100s-200s, took out; Finally put into air dry oven, heated-air drying temperature is 75 DEG C-85 DEG C, dry until moisture <8%;
(7) the fragrant taro sheet after combination drying is dropped into powder process in high speed disintegrator, beat powder 15s, repeat 3 times, every minor tick 5min, crosses 80 mesh sieves by sample at every turn, finally obtains the fragrant taro powder of milk taste.
And the process of freeze thawing carries out 3 times repeatedly in described step (5).
And the ratio of the fragrant taro tablet quality and microwave drying oven power of putting into microwave drying oven in described step (6) is 0.25kg material ratio microwave power 800W-910W.
Advantage of the present invention and good effect are:
1, the present invention is by after fragrant taro drying, remains local flavor and the nutritional labeling of fresh fragrant taro, as dietary fiber, mucus albumen etc., has the unexistent new features of fresh fragrant taro simultaneously, as little in capacity, shelf time is long;
2, product of the present invention is that food-processing industry is supplied raw materials, supplied and do not have seasonal restriction, not easily go mouldy;
3, inventive method comparatively before method there is less investment, more efficient technical process, fragrant taro powder is fragrant and sweet, milk taste is strong, can meet the demand of different market and crowd.
Detailed description of the invention
Below the embodiment of the present invention is further described: it is emphasized that; embodiment of the present invention is illustrative; instead of it is determinate; therefore the present invention is not limited to the embodiment described in detailed description of the invention; every other embodiment drawn by those skilled in the art's technical scheme according to the present invention, belongs to the scope of protection of the invention equally.
A preparation method for the fragrant taro powder of milk taste, comprises step as follows:
(1) select without the harmless fresh taro of worm;
(2) cut into slices after fresh fragrant taro being cleaned peeling, slice thickness is between 2.0mm-3.0mm; Ensure that material dewatering speed in follow-up dry run is more homogeneous;
(3) by above-mentioned fragrant taro sheet at 90 DEG C-100 DEG C, concentration is take out after blanching 90s in the warm milk solution of 30%-50% crude milk concentration; The portion of water in material can be sloughed on the one hand, milk soln can be made to penetrate into internal batch on the other hand;
(4) by the fragrant taro sheet after above-mentioned blanching at 20 DEG C-25 DEG C, concentration is take out after flooding 2h-4h in the concentration milk soln of 65%-75% crude milk concentration; This step defines certain concentration gradient compared with (3) step, is more conducive to material and milk generation osmosis;
(5) freezing 1h-2h at first above-mentioned fragrant taro sheet being placed in-38 DEG C to-45 DEG C, then the 1h-2h that thaws under being placed in 20 DEG C of-25 DEG C of temperature, whole process is called freeze thawing 1 time, multigelation 1-3 time; Can ambassador's dry materials time shorten greatly through multigelation;
(6) hot blast combination microwave is dry: first above-mentioned fragrant taro sheet is placed in air dry oven, heated-air drying temperature is 75 DEG C-85 DEG C, and drying time, 1h-2h, took out; Put into microwave drying oven again, dry quality and power ratio are: 0.25kg material ratio microwave power 800W-910W, and drying time, 100s-200s, took out; Finally put into air dry oven, heated-air drying temperature is 75 DEG C-85 DEG C, dry until moisture <8% (butt meter);
(7) the fragrant taro sheet after combination drying is dropped into powder process in high speed disintegrator, beat powder 15s at every turn, repeat 3 times, every minor tick 5min, to reduce pulverizer temperature, after beating powder 45s altogether, sample is crossed 80 mesh sieves, finally obtain the fragrant taro powder of milk taste.
Example 1
A preparation method for the fragrant taro powder of milk taste, comprises step as follows:
(1) select without the harmless fresh taro of worm;
(2) cut into slices after fresh fragrant taro being cleaned peeling, slice thickness is between 2.0mm; Ensure that material dewatering speed in follow-up dry run is more homogeneous;
(3) by above-mentioned fragrant taro sheet at 90 DEG C, concentration is take out after blanching 90s in the warm milk solution of 30% crude milk concentration; The portion of water in material can be sloughed on the one hand, milk soln can be made to penetrate into internal batch on the other hand;
(4) by the fragrant taro sheet after above-mentioned blanching at 20 DEG C, concentration is take out after flooding 2h in the concentration milk soln of 65% crude milk concentration; This step defines certain concentration gradient compared with (3) step, is more conducive to material and milk generation osmosis;
(5) freezing 1h at first above-mentioned fragrant taro sheet being placed in-38 DEG C, then the 1h that thaws under being placed in 20 DEG C of temperature, whole process is called freeze thawing 1 time, multigelation 1 time; Can ambassador's dry materials time shorten greatly through multigelation;
(6) hot blast combination microwave is dry: first above-mentioned fragrant taro sheet is placed in air dry oven, heated-air drying temperature is 75 DEG C, and drying time, 1h, took out; Put into microwave drying oven again, dry quality and power ratio are: 0.25kg material ratio microwave power 800W, and drying time, 100s, took out; Finally put into air dry oven, heated-air drying temperature is 75 DEG C, dry until moisture <8% (butt meter);
(7) the fragrant taro sheet after combination drying is dropped into powder process in high speed disintegrator, beat powder 15s at every turn, repeat 3 times, every minor tick 5min, to reduce pulverizer temperature, after beating powder 45s altogether, sample is crossed 80 mesh sieves, finally obtain the fragrant taro powder of milk taste.
Example 2
A preparation method for the fragrant taro powder of milk taste, comprises step as follows:
(1) select without the harmless fresh taro of worm;
(2) cut into slices after fresh fragrant taro being cleaned peeling, slice thickness is between 3.0mm; Ensure that material dewatering speed in follow-up dry run is more homogeneous;
(3) by above-mentioned fragrant taro sheet at 100 DEG C, concentration is take out after blanching 90s in the warm milk solution of 50% crude milk concentration; The portion of water in material can be sloughed on the one hand, milk soln can be made to penetrate into internal batch on the other hand;
(4) by the fragrant taro sheet after above-mentioned blanching at 25 DEG C, concentration is take out after flooding 4h in the concentration milk soln of 75% crude milk concentration; This step defines certain concentration gradient compared with (3) step, is more conducive to material and milk generation osmosis;
(5) freezing 2h at first above-mentioned fragrant taro sheet being placed in-45 DEG C, then the 2h that thaws under being placed in 25 DEG C of temperature, whole process is called freeze thawing 1 time, multigelation 3 times; Can ambassador's dry materials time shorten greatly through multigelation;
(6) hot blast combination microwave is dry: first above-mentioned fragrant taro sheet is placed in air dry oven, heated-air drying temperature is 85 DEG C, and drying time, 2h, took out; Put into microwave drying oven again, dry quality and power ratio are: 0.25kg material ratio microwave power 910W, and drying time, 200s, took out; Finally put into air dry oven, heated-air drying temperature is 85 DEG C, dry until moisture <8% (butt meter);
(7) the fragrant taro sheet after combination drying is dropped into powder process in high speed disintegrator, beat powder 15s at every turn, repeat 3 times, every minor tick 5min, to reduce pulverizer temperature, after beating powder 45s altogether, sample is crossed 80 mesh sieves, finally obtain the fragrant taro powder of milk taste, the fragrant taro powder that this example obtains has stronger milk fragrance compared with the fragrant taro powder obtained in example 1, is more suitable for the edible of infant.
Claims (3)
1. a preparation method for the fragrant taro powder of milk taste, is characterized in that comprising step as follows:
(1) select without the harmless and fresh fragrant taro of worm;
(2) cut into slices after fresh fragrant taro being cleaned peeling, slice thickness is between 2.0mm-3.0mm;
(3) by above-mentioned fragrant taro sheet at 90 DEG C-100 DEG C, concentration is take out after blanching 90s in the warm milk solution of 30%-50% crude milk concentration;
(4) by the fragrant taro sheet after above-mentioned blanching at 20 DEG C-25 DEG C, concentration is take out after flooding 2h-4h in the milk soln of 65%-75% crude milk concentration;
(5) freezing 1h-2h at first above-mentioned fragrant taro sheet being placed in-38 DEG C to-45 DEG C, then the 1h-2h that thaws under being placed in 20 DEG C of-25 DEG C of temperature, whole process is called freeze thawing 1 time;
(6) hot blast combination microwave is dry: first above-mentioned fragrant taro sheet is placed in air dry oven, heated-air drying temperature is 75 DEG C-85 DEG C, and drying time, 1h-2h, took out; Put into microwave drying oven again, drying time, 100s-200s, took out; Finally put into air dry oven, heated-air drying temperature is 75 DEG C-85 DEG C, dry until moisture <8%;
(7) the fragrant taro sheet after combination drying is dropped into powder process in high speed disintegrator, beat powder 15s, repeat 3 times, every minor tick 5min, crosses 80 mesh sieves by sample at every turn, finally obtains the fragrant taro powder of milk taste.
2. the preparation method of the fragrant taro powder of milk taste according to claim 1, is characterized in that: in described step (5), the process of freeze thawing carries out 3 times repeatedly.
3. the preparation method of the fragrant taro powder of milk taste according to claim 1, is characterized in that: the ratio of the fragrant taro tablet quality and microwave drying oven power of putting into microwave drying oven in described step (6) is 0.25kg material ratio microwave power 800W-910W.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036443A (en) * | 2016-06-16 | 2016-10-26 | 贺州学院 | Preparation method of Fructus Momordicae-flavored fragrant taro steamed bun |
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| WO1999005917A1 (en) * | 1997-07-31 | 1999-02-11 | Freewater Foods International Limited | A method of and apparatus for dehydrating a moisture-containing organic product |
| CN102125259A (en) * | 2011-01-30 | 2011-07-20 | 浙江工业大学 | Instant white fungus broth and processing method thereof |
| CN103919074A (en) * | 2014-04-29 | 2014-07-16 | 吕忠华 | Production process for frying abelmoschus esculentus with different tastes at low temperature in vacuum |
| CN104886666A (en) * | 2015-05-27 | 2015-09-09 | 蚌埠市徽味炒货厂 | Milk flavored pumpkin seed preparation method |
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2016
- 2016-02-01 CN CN201610066078.2A patent/CN105520102B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999005917A1 (en) * | 1997-07-31 | 1999-02-11 | Freewater Foods International Limited | A method of and apparatus for dehydrating a moisture-containing organic product |
| CN102125259A (en) * | 2011-01-30 | 2011-07-20 | 浙江工业大学 | Instant white fungus broth and processing method thereof |
| CN103919074A (en) * | 2014-04-29 | 2014-07-16 | 吕忠华 | Production process for frying abelmoschus esculentus with different tastes at low temperature in vacuum |
| CN104886666A (en) * | 2015-05-27 | 2015-09-09 | 蚌埠市徽味炒货厂 | Milk flavored pumpkin seed preparation method |
Non-Patent Citations (2)
| Title |
|---|
| 杜弘坤: "层次分析法在热风干燥条件制备荔浦香芋全粉优化中的应用", 《食品科学》 * |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106036443A (en) * | 2016-06-16 | 2016-10-26 | 贺州学院 | Preparation method of Fructus Momordicae-flavored fragrant taro steamed bun |
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Effective date of registration: 20221111 Address after: 071000 Chaoyang Road, Dingxing County, Baoding City, Hebei Province Patentee after: HEBEI STRONG FOOD Co.,Ltd. Address before: 542899 Hezhou college, 169 Xiyue street, Babu District, Hezhou City, Guangxi Zhuang Autonomous Region Patentee before: HEZHOU University |