CN105815370A - Longxiang taro leisure food and production technology thereof - Google Patents
Longxiang taro leisure food and production technology thereof Download PDFInfo
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- CN105815370A CN105815370A CN201610255595.4A CN201610255595A CN105815370A CN 105815370 A CN105815370 A CN 105815370A CN 201610255595 A CN201610255595 A CN 201610255595A CN 105815370 A CN105815370 A CN 105815370A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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Abstract
The invention belongs to the technical field of food application and in particular discloses Longxiang taro leisure food. The Longxiang taro leisure food is produced from the following components in percentage by weight: 20-30.55 of Longxiang taro powder, 3-10.8% of milk powder, 0.8-3% of baking soda, 10.5-15% of white granulated sugar, 0.3-5.5% of sodium tripolyphosphate, 0.5-3.05% of essence, 10.8-25.5% of eggs, 15.8-30% of wheat flour, 5-8% of green onion and 8.5-15% of table salt. The Longxiang taro leisure food and a production technology thereof have the beneficial effects that production technology process is reasonable, production time is shortened, the obtained finished product Longxiang taro deep fried slice is good in taste, nutritional ingredients are not lost, and the Longxiang taro leisure food can meet eating requirement of population of all ages.
Description
Technical field
The invention belongs to food production applied technical field, be specifically related to a kind of dragon Rhizoma Steudnerae Henryanae leisure food and production technology thereof.
Background technology
Rhizoma Steudnerae Henryanae is grown in piling up neatly Tanaka, and for Xinghua, Jiangsu local varieties, plant height 1.2～1.5m, dark green leaf, petiole is green, petiole is long, and blade and petiole connecting place have purple dizzy, female nearly spheroidal of taro, meat white, powder and fragrant, sub-taro is few, oval, and meat glues, and is deeply liked by vast urban and rural residents for a long time.Buttress Tian Town in 2008 plants " dragon Rhizoma Steudnerae Henryanae " more than 3000 mu altogether, and per mu yield is at about 2000 kilograms, and wholesale market price per kilogram 1.8 yuan, every mu of net income is more than 2500 yuan, and planting benefit is higher.
Along with the research and development to dragon Rhizoma Steudnerae Henryanae, it is found that it also has higher dietetic therapy and medical value, therefore, people dragon Rhizoma Steudnerae Henryanae is carried out added value production and processing such as dragon Rhizoma Steudnerae Henryanae diet nutritional essence divide, dragon flavour taro juice beverage, dragon Rhizoma Steudnerae Henryanae leisure food, dragon sweet-potato biscuits, dragon Rhizoma Steudnerae Henryanae original plasm wine, dragon Rhizoma Steudnerae Henryanae BABAOZHOU and dragon Rhizoma Steudnerae Henryanae toothpaste with fluoride etc..But, it is found that aborning, existing traditional processing technology is utilized to produce dragon Rhizoma Steudnerae Henryanae leisure food fried of Rhizoma Steudnerae Henryanae of the most vacuum-packed dragon, there is the phenomenon such as production operation time length, poor, the taste bad of end product quality in it, in the most existing production technology, dragon Rhizoma Steudnerae Henryanae processing procedure Middle nutrition ingredients from lossing is serious, can not meet daily food sanitation standard requirement, this is current urgently to be resolved hurrily.
Therefore, based on the problems referred to above, the present invention provides a kind of dragon Rhizoma Steudnerae Henryanae leisure food and production technology thereof.
Summary of the invention
Goal of the invention: it is an object of the invention to provide a kind of dragon Rhizoma Steudnerae Henryanae leisure food and production technology thereof, fried features good taste of finished product dragon Rhizoma Steudnerae Henryanae of its production gained and nutritional labeling, without running off, meet the eating requirements of all age group crowd.
Technical scheme: an aspect of of the present present invention provides a kind of dragon Rhizoma Steudnerae Henryanae leisure food, it is made up of dragon Rhizoma Steudnerae Henryanae powder, milk powder, sodium bicarbonate, white sugar, sodium tripolyphosphate, essence, egg, wheat flour, Herba Alii fistulosi and Sal, weight percentages is, dragon Rhizoma Steudnerae Henryanae powder 20%-30.5%, milk powder 3%-10.8%, sodium bicarbonate 0.8%-3%, white sugar 10.5%-15%, sodium tripolyphosphate 0.3%-5.5%, essence 0.5%-3.05%, egg 10.8%-25.5%, wheat flour 15.8%-30%, Herba Alii fistulosi 5%-8%, Sal 8.5%-15%.
Another aspect of the present invention provides the production technology of a kind of dragon Rhizoma Steudnerae Henryanae leisure food, comprise the following steps, step (1), first to dragon Rhizoma Steudnerae Henryanae raw material carry out selection, cleaning, select production cycle length, bulky dragon Rhizoma Steudnerae Henryanae, imperial Rhizoma Steudnerae Henryanae raw material after cleaning again utilizes skinning machine to remove dragon Rhizoma Steudnerae Henryanae skin, it is carried out again removing dragon Rhizoma Steudnerae Henryanae surface residue, dices finally by dicer.Step (2), utilize superhigh temperature freezer dryer to process the imperial Rhizoma Steudnerae Henryanae raw material diced in step (1), obtain 500 mesh dragon Rhizoma Steudnerae Henryanae powder.Step (3), the imperial Rhizoma Steudnerae Henryanae powder obtained in step (2) is added water utilize high-speed shearing machine to carry out pulling an oar, gelatinizing processes, and adds adjuvant.Step (4), the emulsifying dragon flavour taro juice obtained in step (3) is squeezed into blending vat, add essence.
Step (5), the emulsifying obtained mixing dragon flavour taro juice is carried out the most molten, homogenizing process in step (4), utilize high pressure homogenizer to carry out homogenizing process.It is to be installed that emulsifying mixing dragon flavour taro juice after step (6), the homogenizing first step (5) obtained squeezes into buffer tank, fill feed temperature is 75 degrees Celsius-90 degrees Celsius, recycling sterilization kettle carries out sterilization treatment, sterilising temp is 122 degrees Celsius-125 degrees Celsius, sterilization time is 30 minutes-35 minutes, finally lower the temperature, cool down, go out sterilization kettle, standby.Egg, wheat flour, Herba Alii fistulosi and Sal are added water and carry out mix and blend by step (7), recycling mixing and blending machine, emulsifying mixing dragon flavour taro juice step (6) obtained in whipping process adds in egg, wheat flour mixed liquor, is slowly added to emulsifying mixing dragon flavour taro juice while stirring.
Step (8), the imperial Rhizoma Steudnerae Henryanae flour mixed with adulterants block that step (7) is obtained, first with bar shaped forming machine, face block is squeezed into strip, strip dragon Rhizoma Steudnerae Henryanae flour mixed with adulterants block is cut into slices by recycling microtome, finally utilize high temperature circulation oil bath pan that the imperial Rhizoma Steudnerae Henryanae sheet after section is processed, finally cool down, detect, be vacuum-packed.
The technical program; first dragon Rhizoma Steudnerae Henryanae powder is poured into by described step (3) in the high-speed shearing machine emulsion tank of 2500 revs/min; water temperature is 90 degrees Celsius-100 degrees Celsius; shut down after shearing 25 minutes-30 minutes and carry out gelatinizing; gelatinization time 25 minutes-35 minutes; wherein, stop start stirring in 5 minutes 1 minute during gelatinizing, repeat operation；Being added by white sugar in the dragon Rhizoma Steudnerae Henryanae powder solution completely of gelatinizing, water temperature is 85 degrees Celsius-90 degrees Celsius, high speed shear 20 minutes-30 minutes again, wherein, adds sodium bicarbonate, milk powder, the mixed liquor of sodium tripolyphosphate in shear history.
The technical program, utilizing high pressure homogenizer homogenizing temperature in described step (5) is 80 degrees Celsius-85 degrees Celsius, go forward side by side and walk to few twice homogenization operation, for the first time homogenizing operational pressure be 350Pa-355Pa, the time be 10 minutes-20 minutes, for the second time homogenizing operational pressure be 400Pa-405Pa, the time be 15 minutes-25 minutes.
The technical program, in described step (6), fill feed temperature is 80 degrees Celsius, and recycling sterilization kettle carries out sterilization treatment, and sterilising temp is 123 degrees Celsius, and sterilization time is 32 minutes.
The technical program, in described step (8), the imperial Rhizoma Steudnerae Henryanae sheet thickness utilizing microtome to be cut is 0.1-0.35mm, and the imperial Rhizoma Steudnerae Henryanae sheet after section is deposited 15 minutes-25 minutes in the cool simultaneously, then carries out oil bath process；During described oil bath, high temperature circulation oil bath pan temperature is 120 degrees Celsius-180 degrees Celsius, and the oil bath time is 2 minutes-6 minutes.
Compared with prior art, a kind of dragon Rhizoma Steudnerae Henryanae leisure food of the present invention and having the beneficial effects that of production technology thereof: the technological process of production is reasonable, the production time shortens, its fried features good taste of finished product dragon Rhizoma Steudnerae Henryanae producing gained and nutritional labeling, without running off, meet the eating requirements of all age group crowd.
Detailed description of the invention
Below in conjunction with specific embodiment, it is further elucidated with the present invention.
Embodiment one
An aspect of of the present present invention provides a kind of dragon Rhizoma Steudnerae Henryanae leisure food, it is made up of dragon Rhizoma Steudnerae Henryanae powder, milk powder, sodium bicarbonate, white sugar, sodium tripolyphosphate, essence, egg, wheat flour, Herba Alii fistulosi and Sal, weight percentages is, dragon Rhizoma Steudnerae Henryanae powder 20%, milk powder 3%-, sodium bicarbonate 0.8, white sugar 10.5%, sodium tripolyphosphate 0.3%, essence 0.5%, egg 10.8%, wheat flour 15.8%, Herba Alii fistulosi 5%, Sal 8.5%.
Another aspect of the present invention provides the production technology of a kind of dragon Rhizoma Steudnerae Henryanae leisure food, comprise the following steps, step (1), first to dragon Rhizoma Steudnerae Henryanae raw material carry out selection, cleaning, select production cycle length, bulky dragon Rhizoma Steudnerae Henryanae, imperial Rhizoma Steudnerae Henryanae raw material after cleaning again utilizes skinning machine to remove dragon Rhizoma Steudnerae Henryanae skin, it is carried out again removing dragon Rhizoma Steudnerae Henryanae surface residue, dices finally by dicer.Step (2), utilize superhigh temperature freezer dryer to process the imperial Rhizoma Steudnerae Henryanae raw material diced in step (1), obtain 500 mesh dragon Rhizoma Steudnerae Henryanae powder.Step (3), the imperial Rhizoma Steudnerae Henryanae powder obtained in step (2) is added water utilize high-speed shearing machine to carry out pulling an oar, gelatinizing processes; and add adjuvant; wherein; first being poured into by dragon Rhizoma Steudnerae Henryanae powder in the high-speed shearing machine emulsion tank of 2500 revs/min, water temperature is 90 degrees Celsius, shuts down and carry out gelatinizing after shearing 25 minutes; gelatinization time 25 minutes; wherein, stop start stirring in 5 minutes 1 minute during gelatinizing, repeat operation；Being added by white sugar in the dragon Rhizoma Steudnerae Henryanae powder solution completely of gelatinizing, water temperature is 85 degrees Celsius, high speed shear 20 minutes again, wherein, adds sodium bicarbonate, milk powder, the mixed liquor of sodium tripolyphosphate in shear history.Step (4), the emulsifying dragon flavour taro juice obtained in step (3) is squeezed into blending vat, add essence.Step (5), the emulsifying obtained mixing dragon flavour taro juice is carried out the most molten, homogenizing process in step (4), high pressure homogenizer is utilized to carry out homogenizing process, wherein, utilizing high pressure homogenizer homogenizing temperature is 80 degrees Celsius, go forward side by side and walk to few twice homogenization operation, for the first time homogenizing operational pressure be 350Pa, the time be 10 minutes, for the second time homogenizing operational pressure be 400Pa, the time be 15 minutes.It is to be installed that emulsifying mixing dragon flavour taro juice after step (6), the homogenizing first step (5) obtained squeezes into buffer tank, fill feed temperature is 75 degrees Celsius, recycling sterilization kettle carries out sterilization treatment, sterilising temp is 122 degrees Celsius, sterilization time is 30 minutes, finally lower the temperature, cool down, go out sterilization kettle, standby.Egg, wheat flour, Herba Alii fistulosi and Sal are added water and carry out mix and blend by step (7), recycling mixing and blending machine, emulsifying mixing dragon flavour taro juice step (6) obtained in whipping process adds in egg, wheat flour mixed liquor, is slowly added to emulsifying mixing dragon flavour taro juice while stirring.Step (8), the imperial Rhizoma Steudnerae Henryanae flour mixed with adulterants block that step (7) is obtained, first with bar shaped forming machine, face block is squeezed into strip, strip dragon Rhizoma Steudnerae Henryanae flour mixed with adulterants block is cut into slices by recycling microtome, finally utilize high temperature circulation oil bath pan that the imperial Rhizoma Steudnerae Henryanae sheet after section is processed, finally cool down, detect, be vacuum-packed.
Wherein, in step (8), the imperial Rhizoma Steudnerae Henryanae sheet thickness utilizing microtome to be cut is 0.1mm, and the imperial Rhizoma Steudnerae Henryanae sheet after section is deposited 15 minutes in the cool simultaneously, then carries out oil bath process；During described oil bath, high temperature circulation oil bath pan temperature is 120 degrees Celsius, and the oil bath time is 2 minutes.
Embodiment two
An aspect of of the present present invention provides a kind of dragon Rhizoma Steudnerae Henryanae leisure food, it is made up of dragon Rhizoma Steudnerae Henryanae powder, milk powder, sodium bicarbonate, white sugar, sodium tripolyphosphate, essence, egg, wheat flour, Herba Alii fistulosi and Sal, weight percentages is, dragon Rhizoma Steudnerae Henryanae powder 28.5%, milk powder 8.8%, sodium bicarbonate 1.25%, white sugar 12%, sodium tripolyphosphate 3.35%, essence 2.5%, egg 20%, wheat flour 24.5%, Herba Alii fistulosi 6.5, Sal 10.2%.
Another aspect of the present invention provides the production technology of a kind of dragon Rhizoma Steudnerae Henryanae leisure food, comprise the following steps, step (1), first to dragon Rhizoma Steudnerae Henryanae raw material carry out selection, cleaning, select production cycle length, bulky dragon Rhizoma Steudnerae Henryanae, imperial Rhizoma Steudnerae Henryanae raw material after cleaning again utilizes skinning machine to remove dragon Rhizoma Steudnerae Henryanae skin, it is carried out again removing dragon Rhizoma Steudnerae Henryanae surface residue, dices finally by dicer.Step (2), utilize superhigh temperature freezer dryer to process the imperial Rhizoma Steudnerae Henryanae raw material diced in step (1), obtain 500 mesh dragon Rhizoma Steudnerae Henryanae powder.Step (3), the imperial Rhizoma Steudnerae Henryanae powder obtained in step (2) is added water utilize high-speed shearing machine to carry out pulling an oar, gelatinizing processes; and add adjuvant; wherein; first being poured into by dragon Rhizoma Steudnerae Henryanae powder in the high-speed shearing machine emulsion tank of 2500 revs/min, water temperature is 95 degrees Celsius, shuts down and carry out gelatinizing after shearing 27 minutes; gelatinization time 30 minutes; wherein, stop start stirring in 5 minutes 1 minute during gelatinizing, repeat operation；Being added by white sugar in the dragon Rhizoma Steudnerae Henryanae powder solution completely of gelatinizing, water temperature is 88 degrees Celsius, high speed shear 25 minutes again, wherein, adds sodium bicarbonate, milk powder, the mixed liquor of sodium tripolyphosphate in shear history.Step (4), the emulsifying dragon flavour taro juice obtained in step (3) is squeezed into blending vat, add essence.Step (5), the emulsifying obtained mixing dragon flavour taro juice is carried out the most molten, homogenizing process in step (4), high pressure homogenizer is utilized to carry out homogenizing process, wherein, utilizing high pressure homogenizer homogenizing temperature is 83 degrees Celsius, go forward side by side and walk to few twice homogenization operation, for the first time homogenizing operational pressure be 352Pa, the time be 15 minutes, for the second time homogenizing operational pressure be 402Pa, the time be 20 minutes.It is to be installed that emulsifying mixing dragon flavour taro juice after step (6), the homogenizing first step (5) obtained squeezes into buffer tank, fill feed temperature is 80 degrees Celsius, recycling sterilization kettle carries out sterilization treatment, sterilising temp is 124 degrees Celsius, sterilization time is 32 minutes, finally lower the temperature, cool down, go out sterilization kettle, standby.Egg, wheat flour, Herba Alii fistulosi and Sal are added water and carry out mix and blend by step (7), recycling mixing and blending machine, emulsifying mixing dragon flavour taro juice step (6) obtained in whipping process adds in egg, wheat flour mixed liquor, is slowly added to emulsifying mixing dragon flavour taro juice while stirring.Step (8), the imperial Rhizoma Steudnerae Henryanae flour mixed with adulterants block that step (7) is obtained, first with bar shaped forming machine, face block is squeezed into strip, strip dragon Rhizoma Steudnerae Henryanae flour mixed with adulterants block is cut into slices by recycling microtome, finally utilize high temperature circulation oil bath pan that the imperial Rhizoma Steudnerae Henryanae sheet after section is processed, finally cool down, detect, be vacuum-packed.
Wherein, in step (8), the imperial Rhizoma Steudnerae Henryanae sheet thickness utilizing microtome to be cut is 0.2mm, and the imperial Rhizoma Steudnerae Henryanae sheet after section is deposited 18 minutes in the cool simultaneously, then carries out oil bath process；During described oil bath, high temperature circulation oil bath pan temperature is 155.5 degrees Celsius, and the oil bath time is 3.5 minutes.
Embodiment three
An aspect of of the present present invention provides a kind of dragon Rhizoma Steudnerae Henryanae leisure food, it is made up of dragon Rhizoma Steudnerae Henryanae powder, milk powder, sodium bicarbonate, white sugar, sodium tripolyphosphate, essence, egg, wheat flour, Herba Alii fistulosi and Sal, weight percentages is, dragon Rhizoma Steudnerae Henryanae powder 30.5%, milk powder 10.8%, sodium bicarbonate 3%, white sugar 15%, sodium tripolyphosphate 5.5%, essence 3.05%, egg 25.5%, wheat flour 30%, Herba Alii fistulosi 8%, Sal 15%.
Another aspect of the present invention provides the production technology of a kind of dragon Rhizoma Steudnerae Henryanae leisure food, comprise the following steps, step (1), first to dragon Rhizoma Steudnerae Henryanae raw material carry out selection, cleaning, select production cycle length, bulky dragon Rhizoma Steudnerae Henryanae, imperial Rhizoma Steudnerae Henryanae raw material after cleaning again utilizes skinning machine to remove dragon Rhizoma Steudnerae Henryanae skin, it is carried out again removing dragon Rhizoma Steudnerae Henryanae surface residue, dices finally by dicer.Step (2), utilize superhigh temperature freezer dryer to process the imperial Rhizoma Steudnerae Henryanae raw material diced in step (1), obtain 500 mesh dragon Rhizoma Steudnerae Henryanae powder.Step (3), the imperial Rhizoma Steudnerae Henryanae powder obtained in step (2) is added water utilize high-speed shearing machine to carry out pulling an oar, gelatinizing processes; and add adjuvant; wherein; first being poured into by dragon Rhizoma Steudnerae Henryanae powder in the high-speed shearing machine emulsion tank of 2500 revs/min, water temperature is 100 degrees Celsius, shuts down and carry out gelatinizing after shearing 30 minutes; gelatinization time 35 minutes; wherein, stop start stirring in 5 minutes 1 minute during gelatinizing, repeat operation；Being added by white sugar in the dragon Rhizoma Steudnerae Henryanae powder solution completely of gelatinizing, water temperature is 90 degrees Celsius, high speed shear 30 minutes again, wherein, adds sodium bicarbonate, milk powder, the mixed liquor of sodium tripolyphosphate in shear history.Step (4), the emulsifying dragon flavour taro juice obtained in step (3) is squeezed into blending vat, add essence.Step (5), the emulsifying obtained mixing dragon flavour taro juice is carried out the most molten, homogenizing process in step (4), high pressure homogenizer is utilized to carry out homogenizing process, wherein, utilizing high pressure homogenizer homogenizing temperature is 85 degrees Celsius, go forward side by side and walk to few twice homogenization operation, for the first time homogenizing operational pressure be 355Pa, the time be 20 minutes, for the second time homogenizing operational pressure be 405Pa, the time be 25 minutes.It is to be installed that emulsifying mixing dragon flavour taro juice after step (6), the homogenizing first step (5) obtained squeezes into buffer tank, fill feed temperature is 90 degrees Celsius, recycling sterilization kettle carries out sterilization treatment, sterilising temp is 125 degrees Celsius, sterilization time is 35 minutes, finally lower the temperature, cool down, go out sterilization kettle, standby.Egg, wheat flour, Herba Alii fistulosi and Sal are added water and carry out mix and blend by step (7), recycling mixing and blending machine, emulsifying mixing dragon flavour taro juice step (6) obtained in whipping process adds in egg, wheat flour mixed liquor, is slowly added to emulsifying mixing dragon flavour taro juice while stirring.Step (8), the imperial Rhizoma Steudnerae Henryanae flour mixed with adulterants block that step (7) is obtained, first with bar shaped forming machine, face block is squeezed into strip, strip dragon Rhizoma Steudnerae Henryanae flour mixed with adulterants block is cut into slices by recycling microtome, finally utilize high temperature circulation oil bath pan that the imperial Rhizoma Steudnerae Henryanae sheet after section is processed, finally cool down, detect, be vacuum-packed.
Wherein, in step (8), the imperial Rhizoma Steudnerae Henryanae sheet thickness utilizing microtome to be cut is 0.35mm, and the imperial Rhizoma Steudnerae Henryanae sheet after section is deposited 25 minutes in the cool simultaneously, then carries out oil bath process；During described oil bath, high temperature circulation oil bath pan temperature is 180 degrees Celsius, and the oil bath time is 6 minutes.
The above is only the preferred embodiment of the present invention, it is noted that for those skilled in the art, under the premise without departing from the principles of the invention, it is also possible to make some improvement, and these improvement also should be regarded as protection scope of the present invention.
Claims (6)
1. an imperial Rhizoma Steudnerae Henryanae leisure food, it is characterized in that: be made up of dragon Rhizoma Steudnerae Henryanae powder, milk powder, sodium bicarbonate, white sugar, sodium tripolyphosphate, essence, egg, wheat flour, Herba Alii fistulosi and Sal, weight percentages is, dragon Rhizoma Steudnerae Henryanae powder 20%-30.5%, milk powder 3%-10.8%, sodium bicarbonate 0.8%-3%, white sugar 10.5%-15%, sodium tripolyphosphate 0.3%-5.5%, essence 0.5%-3.05%, egg 10.8%-25.5%, wheat flour 15.8%-30%, Herba Alii fistulosi 5%-8%, Sal 8.5%-15%.
2. the production technology of the fragrant leisure food of dragon, it is characterised in that: comprise the following steps,
Step (1), first to dragon Rhizoma Steudnerae Henryanae raw material carry out selection, cleaning, select production cycle length, bulky dragon Rhizoma Steudnerae Henryanae, imperial Rhizoma Steudnerae Henryanae raw material after cleaning again utilizes skinning machine to remove dragon Rhizoma Steudnerae Henryanae skin, then is carried out removing dragon Rhizoma Steudnerae Henryanae surface residue, dices finally by dicer；
Step (2), utilize superhigh temperature freezer dryer to process the imperial Rhizoma Steudnerae Henryanae raw material diced in step (1), obtain 500 mesh dragon Rhizoma Steudnerae Henryanae powder；
Step (3), the imperial Rhizoma Steudnerae Henryanae powder obtained in step (2) is added water utilize high-speed shearing machine to carry out pulling an oar, gelatinizing processes, and adds adjuvant；
Step (4), the emulsifying dragon flavour taro juice obtained in step (3) is squeezed into blending vat, add essence；
Step (5), the emulsifying obtained mixing dragon flavour taro juice is carried out the most molten, homogenizing process in step (4), utilize high pressure homogenizer to carry out homogenizing process；
It is to be installed that emulsifying mixing dragon flavour taro juice after step (6), the homogenizing first step (5) obtained squeezes into buffer tank, fill feed temperature is 75 degrees Celsius-90 degrees Celsius, recycling sterilization kettle carries out sterilization treatment, sterilising temp is 122 degrees Celsius-125 degrees Celsius, sterilization time is 30 minutes-35 minutes, finally lower the temperature, cool down, go out sterilization kettle, standby；
Egg, wheat flour, Herba Alii fistulosi and Sal are added water and carry out mix and blend by step (7), recycling mixing and blending machine, emulsifying mixing dragon flavour taro juice step (6) obtained in whipping process adds in egg, wheat flour mixed liquor, is slowly added to emulsifying mixing dragon flavour taro juice while stirring；Step (8), the imperial Rhizoma Steudnerae Henryanae flour mixed with adulterants block that step (7) is obtained, first with bar shaped forming machine, face block is squeezed into strip, strip dragon Rhizoma Steudnerae Henryanae flour mixed with adulterants block is cut into slices by recycling microtome, finally utilize high temperature circulation oil bath pan that the imperial Rhizoma Steudnerae Henryanae sheet after section is processed, finally cool down, detect, be vacuum-packed.
The production technology of the fragrant leisure food of a kind of dragon the most according to claim 1; it is characterized in that: first dragon Rhizoma Steudnerae Henryanae powder is poured into by described step (3) in the high-speed shearing machine emulsion tank of 2500 revs/min; water temperature is 90 degrees Celsius-100 degrees Celsius; shut down after shearing 25 minutes-30 minutes and carry out gelatinizing; gelatinization time 25 minutes-35 minutes; wherein, stop start stirring in 5 minutes 1 minute during gelatinizing, repeat operation；Being added by white sugar in the dragon Rhizoma Steudnerae Henryanae powder solution completely of gelatinizing, water temperature is 85 degrees Celsius-90 degrees Celsius, high speed shear 20 minutes-30 minutes again, wherein, adds sodium bicarbonate, milk powder, the mixed liquor of sodium tripolyphosphate in shear history.
The production technology of the fragrant leisure food of a kind of dragon the most according to claim 1, it is characterized in that: utilizing high pressure homogenizer homogenizing temperature in described step (5) is 80 degrees Celsius-85 degrees Celsius, go forward side by side and walk to few twice homogenization operation, for the first time homogenizing operational pressure be 350Pa-355Pa, the time be 10 minutes-20 minutes, for the second time homogenizing operational pressure be 400Pa-405Pa, the time be 15 minutes-25 minutes.
The production technology of the fragrant leisure food of a kind of dragon the most according to claim 1, it is characterised in that: in described step (6), fill feed temperature is 80 degrees Celsius, and recycling sterilization kettle carries out sterilization treatment, and sterilising temp is 123 degrees Celsius, and sterilization time is 32 minutes.
The production technology of the fragrant leisure food of a kind of dragon the most according to claim 1, it is characterized in that: in described step (8), the imperial Rhizoma Steudnerae Henryanae sheet thickness utilizing microtome to be cut is 0.1-0.35mm, and the imperial Rhizoma Steudnerae Henryanae sheet after section is deposited 15 minutes-25 minutes in the cool simultaneously, then carries out oil bath process；During described oil bath, high temperature circulation oil bath pan temperature is 120 degrees Celsius-180 degrees Celsius, and the oil bath time is 2 minutes-6 minutes.
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| CN106306950A (en) * | 2016-08-22 | 2017-01-11 | 毛灵 | Longxiang taro health-maintenance beverage and preparation method thereof |
| RU2673734C1 (en) * | 2017-11-21 | 2018-11-29 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кабардино-Балкарский государственный аграрный университет им. В.М. Кокова" (ФГБОУ ВО Кабардино-Балкарский ГАУ) | Method of making bread for diabetic patients |
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| CN104187495A (en) * | 2014-08-22 | 2014-12-10 | 沈前 | Longxiang taro processing technology |
| CN105265551A (en) * | 2015-11-24 | 2016-01-27 | 江门市美合食品有限公司 | Crisp taro biscuit |
| CN105475445A (en) * | 2016-02-16 | 2016-04-13 | 湖南城市学院 | Lysimachia capillipes hemsl biscuits and processing method |
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| CN106306950A (en) * | 2016-08-22 | 2017-01-11 | 毛灵 | Longxiang taro health-maintenance beverage and preparation method thereof |
| RU2673734C1 (en) * | 2017-11-21 | 2018-11-29 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кабардино-Балкарский государственный аграрный университет им. В.М. Кокова" (ФГБОУ ВО Кабардино-Балкарский ГАУ) | Method of making bread for diabetic patients |
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