CN106617019A - Processing technique of arrowroot flour cold cake - Google Patents

Processing technique of arrowroot flour cold cake Download PDF

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Publication number
CN106617019A
CN106617019A CN201610752052.3A CN201610752052A CN106617019A CN 106617019 A CN106617019 A CN 106617019A CN 201610752052 A CN201610752052 A CN 201610752052A CN 106617019 A CN106617019 A CN 106617019A
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CN
China
Prior art keywords
root starch
kudzuvine root
glutinous rice
cake made
hot water
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Pending
Application number
CN201610752052.3A
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Chinese (zh)
Inventor
灏逛负
尹为
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Hubei Huping Modern Agriculture Technology Co Ltd
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Hubei Huping Modern Agriculture Technology Co Ltd
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Publication date
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Priority to CN201610752052.3A priority Critical patent/CN106617019A/en
Publication of CN106617019A publication Critical patent/CN106617019A/en
Pending legal-status Critical Current

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Abstract

The invention relates to the technical field of arrowroot processing, in particular to the processing technique of arrowroot flour cold cake, comprising the steps of processing arrowroot into arrowroot flour, mixing the arrowroot flour with normal-temperature water, stirring well for first diluting, mixing the stirred-well arrowroot flour solution with hot water for second diluting, with the hot water reaching 65+/-5 DEG C, adding konjac gum, citric acid and sodium D-isoascorbate, stirring well, cooking, and cooling and forming finally; by weight, arrowroot flour accounts for 10 parts, normal-temperature accounts for 20 parts, hot water accounts for 320 parts, konjac gum accounts for 1 part, citric acid accounts for 0.02 part, and sodium D-isoascorbate accounts for 0.01 part. The arrowroot flour cold cake is made from arrowroot flour and has high nutritional value, and a new market is opened for arrowroot flour foods.

Description

The processing technology of the kudzuvine root starch cake made of glutinous rice served cold in summer
Technical field
The present invention relates to root of kudzu vine processing technique field, more particularly to a kind of processing technology of the kudzuvine root starch cake made of glutinous rice served cold in summer.
Background technology
The root of kudzu vine is common Chinese medicine simply, is sized generally to kudzuvine root starch and drinks, and the root of kudzu vine includes 12% flavone compound, such as Pueraria lobota The nutrient contents such as root element, daizeol glycosides, peanut element, also protein, amino acid, sugar and iron needed by human, calcium, copper, selenium It is all-ages famous and precious invigorant Deng mineral matter, there is the good reputation of " ginseng in thousand ".The existing medical value of the root of kudzu vine, but it is nutritious Effect of health care.
And the cake made of glutinous rice served cold in summer is a kind of traditional food, is typically boiled with Rice & peanut milk and formed, the root of kudzu vine is not adopted as raw material, in prior art The root of kudzu vine is usually to be processed as kudzu-vine root powder Instant Drinks, or is processed as Gegen tablets Baoshang or brews.
The content of the invention
Present invention aims to the deficiencies in the prior art, and a kind of processing technology of the kudzuvine root starch cake made of glutinous rice served cold in summer is provided, it is adopted With kudzuvine root starch be Raw material processing be the cake made of glutinous rice served cold in summer, be of high nutritive value, be that kudzuvine root starch food has opened up new market.
The technical solution adopted for the present invention to solve the technical problems is:A kind of processing technology of the kudzuvine root starch cake made of glutinous rice served cold in summer, it includes Following steps:The root of kudzu vine is processed as into kudzuvine root starch, kudzuvine root starch and normal-temperature water are mixed and stirred for uniformly once to be diluted, then will stirring Uniform kudzuvine root starch solution mixes with hot water carries out secondary dilution, and the temperature of hot water is 65 ± 5 DEG C, and add konjac glucomannan, citric acid, D-araboascorbic acid sodium, carries out maturation process, last cooling shaping after stirring;Each component is included by mass fraction:Kudzuvine root starch 10 parts, 20 parts of normal-temperature water, 320 parts of hot water, 1 part of konjac glucomannan, 0.02 part of citric acid, 0.01 part of D-araboascorbic acid sodium.
Preferably, the kudzuvine root starch is the fresh root of kudzu vine through cleaning, crushing defibrination, screening, washing, dehydration, drying process processing Form, in screening operation 100 mesh sieves are crossed.
Preferably, during maturation process by the kudzuvine root starch solution after stirring at a high temperature of 95 ± 2 DEG C boiling 16~22 minutes.
Preferably, during cooling, by the cake made of glutinous rice served cold in summer after maturation process, fast cooling, to 50 DEG C, places into -4 DEG C of rings in water cooling pond Ripe 4~6 hours in the cooling of border.
Preferably, same direction is remained during stirring.
The invention has the beneficial effects as follows:A kind of processing technology of the kudzuvine root starch cake made of glutinous rice served cold in summer, it comprises the steps:The root of kudzu vine is processed as Kudzuvine root starch, kudzuvine root starch and normal-temperature water is mixed and stirred for uniformly once to be diluted, then by the kudzuvine root starch solution for stirring and hot water Mixing carries out secondary dilution, and the temperature of hot water is 65 ± 5 DEG C, and adds konjac glucomannan, citric acid, D-araboascorbic acid sodium, is stirred Maturation process, last cooling shaping are carried out after uniform;Each component is included by mass fraction:10 parts of kudzuvine root starch, 20 parts of normal-temperature water, hot water 320 parts, 1 part of konjac glucomannan, 0.02 part of citric acid, 0.01 part of D-araboascorbic acid sodium, the present invention adopts the kudzuvine root starch to be for Raw material processing The cake made of glutinous rice served cold in summer, is of high nutritive value, and is that kudzuvine root starch food has opened up new market.
Specific embodiment
With reference to specific embodiment, the present invention is further detailed explanation, is not the practical range the present invention Limited to this.
The processing technology of the kudzuvine root starch cake made of glutinous rice served cold in summer of the present embodiment, it comprises the steps:The root of kudzu vine is processed as into kudzuvine root starch, by kudzuvine root starch with Normal-temperature water is mixed and stirred for uniformly once being diluted, then the kudzuvine root starch solution for stirring is mixed with hot water carry out it is secondary dilute Release, the temperature of hot water is 65 ± 5 DEG C, and adds konjac glucomannan, citric acid, D-araboascorbic acid sodium, is cured after stirring Process, last cooling shaping;Each component is included by mass fraction:10 parts of kudzuvine root starch, 20 parts of normal-temperature water, 320 parts of hot water, konjac glucomannan 1 Part, 0.02 part of citric acid, 0.01 part of D-araboascorbic acid sodium.The present invention adopt kudzuvine root starch for Raw material processing be the cake made of glutinous rice served cold in summer, nutritive value Height, is that kudzuvine root starch food has opened up new market.By the way of once dilution, secondary dilution, kudzuvine root starch can be avoided hardened, konjaku Glue has thickening, gelatification, and citric acid, D-araboascorbic acid sodium carry out fresh-keeping and anti-oxidant.
Further, the kudzuvine root starch is that the fresh root of kudzu vine adds through cleaning, crushing defibrination, screening, washing, dehydration, drying process Work is formed, and in screening operation 100 mesh sieves are crossed.
Further, during maturation process by the kudzuvine root starch solution after stirring at a high temperature of 95 ± 2 DEG C boiling 16~22 minutes.
Further, during cooling, by the cake made of glutinous rice served cold in summer after maturation process, fast cooling, to 50 DEG C, places into -4 DEG C in water cooling pond Ripe 4~6 hours in environment cooling.
Further, same direction is remained when being stirred.
Finally it should be noted that above example is only illustrating technical scheme, rather than to present invention guarantor The restriction of shield scope, although having made to explain to the present invention with reference to preferred embodiment, one of ordinary skill in the art should Work as understanding, technical scheme can be modified or equivalent, without deviating from the reality of technical solution of the present invention Matter and scope.

Claims (5)

1. the processing technology of the kudzuvine root starch cake made of glutinous rice served cold in summer, it is characterised in that:Comprise the steps:The root of kudzu vine is processed as into kudzuvine root starch, by kudzuvine root starch with it is normal Warm water is mixed and stirred for uniformly once being diluted, then the kudzuvine root starch solution for stirring is mixed with hot water carry out it is secondary dilute Release, the temperature of hot water is 65 ± 5 DEG C, and adds konjac glucomannan, citric acid, D-araboascorbic acid sodium, is cured after stirring Process, last cooling shaping;Each component is included by mass fraction:10 parts of kudzuvine root starch, 20 parts of normal-temperature water, 320 parts of hot water, konjac glucomannan 1 Part, 0.02 part of citric acid, 0.01 part of D-araboascorbic acid sodium.
2. the processing technology of the kudzuvine root starch cake made of glutinous rice served cold in summer according to claim 1, it is characterised in that:The kudzuvine root starch is the fresh root of kudzu vine through clear Wash, crush defibrination, screening, washing, dehydration, drying process and process, in screening operation 100 mesh sieves are crossed.
3. the processing technology of the kudzuvine root starch cake made of glutinous rice served cold in summer according to claim 1, it is characterised in that:By the Pueraria lobota after stirring during maturation process Powder solution boiling 16~22 minutes at a high temperature of 95 ± 2 DEG C.
4. the processing technology of the kudzuvine root starch cake made of glutinous rice served cold in summer according to claim 1, it is characterised in that:During cooling, after maturation process Cake made of glutinous rice served cold in summer fast cooling in water cooling pond, to 50 DEG C, places into ripe 4~6 hours in -4 DEG C of environment coolings.
5. the processing technology of the kudzuvine root starch cake made of glutinous rice served cold in summer according to claim 1, it is characterised in that:Same side is remained during stirring To.
CN201610752052.3A 2016-08-30 2016-08-30 Processing technique of arrowroot flour cold cake Pending CN106617019A (en)

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Application Number Priority Date Filing Date Title
CN201610752052.3A CN106617019A (en) 2016-08-30 2016-08-30 Processing technique of arrowroot flour cold cake

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108719982A (en) * 2018-05-21 2018-11-02 湖北葛百岁葛业有限公司 Kudzuvine root starch preparation method rich in Puerarin
CN109619489A (en) * 2018-12-25 2019-04-16 福建农林大学 Fine color cake made of glutinous rice served cold in summer of a kind of konjaku glucomannan and preparation method thereof

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CN1843164A (en) * 2006-05-11 2006-10-11 昆明瑞鹏生态农业科技有限公司 Snow lotus fruit cool cake and its preparation process
CN103385434A (en) * 2012-11-15 2013-11-13 天津大学 Production method for instant kudzuvine root starch based on structural micro-modification
CN103478572A (en) * 2013-10-18 2014-01-01 成都希福生物科技有限公司 Tartary buckwheat rice cake powder and eating method thereof
CN103549257A (en) * 2013-10-18 2014-02-05 成都希福生物科技有限公司 Summer rice cake powder and edible method thereof
CN104543851A (en) * 2013-10-29 2015-04-29 彭永红 Instant kudzuvine root powder and production method thereof
CN205495437U (en) * 2016-02-04 2016-08-24 湖北胡坪现代农业科技有限公司 Over -and -under type kudzuvine root starch agitating unit
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1843164A (en) * 2006-05-11 2006-10-11 昆明瑞鹏生态农业科技有限公司 Snow lotus fruit cool cake and its preparation process
CN103385434A (en) * 2012-11-15 2013-11-13 天津大学 Production method for instant kudzuvine root starch based on structural micro-modification
CN103478572A (en) * 2013-10-18 2014-01-01 成都希福生物科技有限公司 Tartary buckwheat rice cake powder and eating method thereof
CN103549257A (en) * 2013-10-18 2014-02-05 成都希福生物科技有限公司 Summer rice cake powder and edible method thereof
CN104543851A (en) * 2013-10-29 2015-04-29 彭永红 Instant kudzuvine root powder and production method thereof
CN205495437U (en) * 2016-02-04 2016-08-24 湖北胡坪现代农业科技有限公司 Over -and -under type kudzuvine root starch agitating unit
CN205492518U (en) * 2016-02-04 2016-08-24 湖北胡坪现代农业科技有限公司 Cleaner for radix puerariae

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108719982A (en) * 2018-05-21 2018-11-02 湖北葛百岁葛业有限公司 Kudzuvine root starch preparation method rich in Puerarin
CN109619489A (en) * 2018-12-25 2019-04-16 福建农林大学 Fine color cake made of glutinous rice served cold in summer of a kind of konjaku glucomannan and preparation method thereof

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