CN107509780A - Potato cake processing technology based on konjaku - Google Patents
Potato cake processing technology based on konjaku Download PDFInfo
- Publication number
- CN107509780A CN107509780A CN201610431378.6A CN201610431378A CN107509780A CN 107509780 A CN107509780 A CN 107509780A CN 201610431378 A CN201610431378 A CN 201610431378A CN 107509780 A CN107509780 A CN 107509780A
- Authority
- CN
- China
- Prior art keywords
- potato
- powder
- bitter buckwheat
- konjaku
- cake
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- 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
- A21D2/366—Tubers, roots
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The higher cake of nutritive value can be made and production efficiency and the higher potato cake processing technology based on konjaku of qualification rate the invention discloses a kind of.The processing technology by being prepared again to base-material, by potato full-powder, farina, Gluten, rutin powder, konjaku powder, flour mixes according to a certain percentage, the soft glutinous viscosity of potato fecula is made up using the strong glutinous viscosity of potato full-powder, the weak ductility of potato full-powder is made up using the strong ductility of potato fecula, the situation generation for individually adding that potato full-powder or independent addition farina cause original flour characteristic to be changed in flour can be overcome, and using containing potato simultaneously in cake made from the processing technology, konjaku and rutin, considerably increase the nutritive value of cake, whole process is very easy to simultaneously, the production efficiency and qualification rate of cake can be greatly improved.It is adapted in field of food popularization and application.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of potato cake processing technology based on konjaku.
Background technology
Amorphophalus rivieri (j ǔ ru ò) (scientific name Amorphophallus konjac), is commonly called as konjaku, makees mill taro, Araeceae mill again
Taro category herbaceos perennial, ancient Chinese are also known as bewitching taro.Konjaku just has the title of " removing intestines sand " since ancient times.Konjaku is grown in thin
Sylvan life, be beneficial basic food, the people excessive to edible animal acid food, collocation eat konjaku, can reach food acid,
Soda balance.In addition, konjaku also have horizontal hypoglycemic, reducing blood lipid, decompression, dissipate poison, beauty treatment, promote blood circulation, lose weight, defaecation, appetizing etc.
It is multi-functional.Konjaku complete stool is poisonous, not raw-eaten using stem tuber as most, need to process rear edible.Tongue, larynx are scorching hot after poisoning, itch
Bitterly, enlargement.Vinegar among the people adds ginger juice a little, takes orally or containing coughing, can save.
Konjaku is cold in nature, pungent, poisonous；Can be promoting blood circulation and removing blood stasis, removing toxicity for detumescence, wide intestines defaecation, resolving phlegm and softening hard masses；Cure mainly hypotensive, drop
The disease such as blood glucose, scrofula subcutaneous nodule, the damage stasis of blood swollen, constipation stomachache, abscess of throat, swelling and aching of gum.Replenish the calcium, put down in addition, konjaku also has
The effects such as weighing apparatus salinity, clean stomach, whole intestines, toxin expelling.
The maximum glucomannan of content has powerful expansive force in konjaku, has more than the viscous of any natural plant gum
Toughness, you can filling stomach and intestine, hunger is eliminated, and because institute's heat content is very little, therefore controllable body weight, reach defatting beauty
Purpose；
Contain a kind of tremelloid chemical substance in konjaku, the magical magic power with cancer-resisting.As long as by the evil spirit of maturation
Taro separates by simple extraction, konjaku powder is made, then add water to heat fine powder, so that it may produce konjak gel.This gel quilt
After in people's wedging body, semi-transparent film clothing can be formed, is attached in intestinal wall, hinders various harmful substances, particularly carcinogen
Absorb, so konjaku is otherwise known as " anti-cancer clothing "；
Konjaku also contains a kind of natural antibiotic, using konjaku powder as primary raw material, mixes other raw materials and food is made
Afterwards, konjaku can form antibacterial film in food surface, can prevent and treat bacteria attack, extend period of storage, play fresh-keeping fungi-proofing effect.
Konjaku starch-containing 35%, protein 3%, and the mineral matter element such as multivitamin and potassium, phosphorus, selenium, also contain
The SKGM that necessary for human is wanted, i.e. glucomannans are up to 30%.Some species stem tubers of Amorphophallus are rich in SKGM, especially
It is that white konjaku, elephant-foot yam kind content are up to 50-65%.The nutrition health-care functions of konjaku are exactly to play dietary fiber to battalion
Support unbalanced adjustment effect, such as prevent treat constipation, reducing blood lipid, hypoglycemic, defatting beauty.In addition, it can also be used to making it is hidden
Shape glasses and medical optical product；Add konjaku glucomannan in eye refreshing drop, the drying of eyes and contact lens can be prevented.Evil spirit
It can be used for stopping blooding and promoting wound healing after the sterilization of taro portuguese gansu polyose gel；Can also be made into reducing blood lipid, it is hypoglycemic, fat-reducing,
The medicines such as defaecation.
Potato, belonging to Solanaceae herbaceos perennial, stem tuber can be edible, is the third-largest important cereal crops in the whole world,
It is only second to wheat and corn.Potato is also known as potato, potato, potato etc., the stem tuber of plant of Solanaceae.With wheat, corn, paddy,
Sorghum simultaneously turns into five big crop of the world.
Ingredient in general fresh potato：Starch 9~20%, protein 1.5~2.3%, fat 0.1~1.1%,
Crude fibre 0.6~0.8%.Contained nutritional ingredient in 100g potatos：The kilojoule of energy 318,5~8mg of calcium, 15~40mg of phosphorus,
Iron 0.4mg~0.8mg, 200~340mg of potassium, iodine 0.8~1.2,12~30mg of carrotene, 0.03~0.08mg of thiamine, core
0.01~0.04mg of flavine, 0.4~1.1mg of niacin.
Potato tubers contains substantial amounts of starch.Starch is the main energy sources of food potato.General early seasonal strain horse
Bell potato contains 11%~14% starch, and mid-late mature seed contains 14%~20% starch, and the stem tuber of high starch varieties is reachable
More than 25%.Stem tuber is also containing glucose, fructose and sucrose etc..Potato protein nutritive value is high, and potato tubers contains
2% or so protein, protein content is 8%~9% during potato is dry.It was found that the protein nutritive value of potato is very high,
Its quality is equivalent to the protein of egg, easily digestion, absorption, better than the protein of other crops.And the albumen of potato
Matter contains 18 kinds of amino acid, including the various essential amino acids that human body can not synthesize.The nutritive value of potato is spoken highly of, is
With its stem tuber contain the lysine of high-grade protein and essential amino acid, tryptophan, histidine, arginine, phenylalanine,
The presence of valine, leucine, isoleucine and methionine is undivided.Potato tubers contains multivitamin and inorganic
Salt.The effect that food potato is good for one's health with vitamin is undivided.Particularly vitamin C can prevent scurvy, thorn
Swash hematopoietic function etc., be no in the daily rice eaten, fine flour, and potato can provide substantial amounts of vitamin c.In stem tuber
Also containing vitamin A (carrotene), vitamin B1, (thiamine), vitamin B2 (riboflavin), pellagra preventive factor (nicotinic acid), dimension life
Plain E (tocopherol), vitamin B3 (pantothenic acid), vitamin B6 (pyridoxol), vitamine M (folic acid) and biotin H etc., are good for human body
Health is all beneficial.In addition, inorganic salts such as calcium, phosphorus, iron, potassium, sodium, zinc, manganese etc. in stem tuber, and the health to people and child
The indispensable element of growing.Containing abundant dietary fiber in potato tubers, and containing abundant sylvite, belong to alkali
Property food.There is data expression, its content and apple are as many.Therefore absorption of the stomach and intestine to potato is slower, after food potato,
The time rested in enteron aisle much longer than rice, so having more satiety, while can also help to take away some greases and rubbish
Rubbish, there is certain catharsis and toxin expelling to act on.In addition, the stem tuber of potato also contains unexistent Hu trailing plants in cereal grain
Bu Su and ascorbic acid.From the point of view of nutritional point, it has the advantages of more than rice, flour, and it is largely hot to supply human body
Can, it can be described as " food perfect in every way ".People is enough to sustain life if only leaning on potato and whole milk and health.Because
The nutritional ingredient of potato is very comprehensive, and also relatively rationally, simply the amount of protein, calcium and vitamin A is slightly lower for trophic structure；And this
Just supplemented with whole milk.Potato tubers washiness, lean, unit volume heat are at a fairly low, the life of contained dimension
Plain C is 4 times of apple or so, and B family vitamin is 4 times of apple, and various mineral matters are several times to tens times of apple, horse
Bell potato is hypotensive food, and certain nutrition is more in meals or has lacked and can cause a disease.As a same reason, meals are adjusted, also can
" eating " falls corresponding disease.Potato has the effect of anti-aging, and it contains the B races such as abundant vitamin B1, B2, B6 and pantothenic acid dimension
Raw element and substantial amounts of good fiber quality element, also containing nutrients such as trace element, amino acid, protein, fat and high-quality starch.
Potato is carbohydrate, but its content is only 1/4 or so of equivalent weight rice, and research shows, the shallow lake in potato
Powder is a kind of resistant starch, has the function that to reduce adipocyte.Potato is extraordinary hyperkalemia hyponatremia food, is well suited for water
Swollen type overweight people eats, and is enriched plus its potassium content, almost highest in vegetables, so also having the effect of thin leg.Thus
Understand, potato has very high nutritive value and medical value, and therefore, potato is fabricated to various productions extensively
Product.
Potato full-powder is one kind in dehydrated potato products, cleaned, remove the peel, choose using fresh potato as raw material
Select, cut into slices, rinsing, precooking, cooling down, boiling, smashing the technical process such as mud, through fine particulate, piece obtained by dehydrating consider to be worth doing shape or
Powdery product system is referred to as potato full-powder, and potato full-powder has cured in process, and therefore, potato full-powder has
Very strong glutinous viscosity, still, its corresponding ductility are poor, and a kind of Flour product is formed after potato full-powder is mixed with flour
Base-material, if the content of potato full-powder is more than 25% in the base-material, it is difficult to maintain flour original when making and curing Flour product
Processing characteristics, for example, poor in the cake bulkiness being fabricated to using the base-material, have a great impact to the mouthfeel of cake.
Farina is with fresh potato, cleans, crushes by raw material, filtering, being dehydrated, drying, the work such as subpackage
Sequence processing forms, have the characteristics that it is pure white it is sparkling and crystal-clear, quality is fine and smooth, viscosity is high, therefore, farina has extension well
Property, still, the glutinous viscosity of corresponding farina is poor, is not easy agglomerating, formation one after farina is mixed with flour
Kind Flour product base-material, if the content of farina is more than 25% in the base-material, it is difficult to tie up when making and curing Flour product
The original processing characteristics of flour are held, for example, during cake is made using the base-material, cake is difficult to be molded, it is difficult to process.
Cake is a kind of food.It is to be equipped with flour or ground rice, water, sugar, grease, egg, dairy products etc. for primary raw material respectively
Kind of auxiliary material, fillings and flavoring, are just made type, then through steaming, baking, frying, the mode such as frying and be processed into.Cake is numerous in variety, fancy
It is various to there are about kind more than 3000.Moon cake, cake, crisp short cakes with sesame etc. belong to cake.Cake contains " dessert " described in people's daily life
The meaning, therefore it with catering industry in millet cake snack some differences.Cake can not only be used for earlier, but also as refreshment, may be used also
To be used as snack during the feast.Millet cake in cake and catering industry can be described as of the same clan not of the same trade or business, and it is a kind of relatively independent
Foods processing technique, particularly suitable for mechanization and mass production.
Cake is classified by hot-working and cold working.Hot-working cake includes baking cake, friedcake, water loin chop
Select, ripe powder cake etc., baking cake is divided into：Crisp class, crisp pastry class, crisp class, crisp layer class, crisp skin class, water outermost layer of skin class, syrup skin
Class, crisp pastry skin class, hard crisp skin class, fermentation class, baking cake class, roasting cake.Friedcake is divided into：Crisp skin class, water outermost layer of skin class, crisp pastry
Class, crisp layer class, water tone category, fermentation class, glutinous Ci classes.Water loin chop point is divided into：Cake steaming class, stamp cake class, tough cake class, steamed sponge cake class,
Steamed sponge cake class.Ripe powder cake is divided into：Heat adjusts soft cake class, stamp cake class, section cake class.
Cold working cake is divided into：The tough cake class of cool tone, cool tone steamed sponge cake class, cake, syrup class in frying, saqima class, its
He.
The processing technology of cake is as described below：Dough preparing → cut agent → shaping → baking → cooling → packaging → finished product；
(1) dough preparing；Sugar, ammonium hydrogen carbonate are put into dough mixing machine, add water to stir, then adds people's oil to continue to stir,
Finally plus people is pre-mixed uniform potato full-powder and flour, stirs.
(2) agent is cut；The dough modulated is cut into some rectangular bars, then is twisted into long round bar, by quantitatively cutting out face agent,
Every dose of about 45g, then sprinkles dry flour.
(3) it is molded；Face agent is put in people's mould by reality, then its surface is scabbled, is knocked out as green compact, between certain
Gauge is from being equably put into baking tray.
(4) toast；Baking tray is put in people's baking box or oven, 180-190 DEG C of baking temperature, baking time 10-l2min,
It is finished product after packaged by natural cooling or quenching after baking terminates.
Potato cake refers to, using flour as primary raw material, a certain amount of potato full-powder or potato be added in flour
Starch, facilitate flour-made food by dough preparing → cut agent → shaping → baking → cooling → packaging → finished product, at present, on horse
The processing method of bell sweet potato pastry has a lot, and the processing method of existing potato cake is mostly directly that potato full-powder is direct
It is processed after individually being mixed with flour, due to the characteristic of potato full-powder, the potato full-powder content added in flour is all
No more than 25%；Or individually mix farina with flour, due to the characteristic of farina, added in flour
Farina content is no more than 25%：Thus, utilize potato cake made of the processing method of existing potato cake
Potato content is not high in point, moreover, the content of the potato contained in potato cake is higher, is more difficult to tie up in processing
The original processing characteristics of flour are held, its processing characteristics is poor, causes the production efficiency of potato cake relatively low, product qualification rate
It is relatively low.
The content of the invention
Technical problem solved by the invention, which is to provide, a kind of can be made the higher cake of nutritive value and production efficiency
With the higher potato cake processing technology based on konjaku of qualification rate.
Technical scheme is used by the present invention solves above-mentioned technical problem：The potato cake processing work based on konjaku
Skill, comprise the following steps：
A, base-material is prepared, the base-material is by potato full-powder, farina, Gluten, rutin powder, konjaku powder, face
Powder mixes, and the weight proportion of each component is as follows：The total content of potato full-powder and farina is 20%-40%, institute
The ratio for stating potato full-powder and farina is 1：(2.8~3.8), rutin powder 0-5%, Gluten 0-2%, konjaku powder
0.5%-1.5%, surplus are flour；
B, dough is prepared, base-material made from step A is added to appropriate additive, after mixing plus water stirs to obtain dough；
C, cake is conventionally made in the obtained doughs of step B.
It is further that the rutin powder obtains with the following method, and specific method is as described below：
S1, choose complete bitter buckwheat seed and clean up；
S2, the bitter buckwheat seed cleaned up is put into clear water, soaked at 10-50 DEG C 2-24 hours, immersion will after terminating
Bitter buckwheat seed is drained away the water, and the bitter buckwheat seed to drain away the water then is carried out into drying and processing in the environment that temperature is 105-110 DEG C, dried
The dry time is 20-200 minutes；
S3, the bitter buckwheat seed after drying is put into the container for being loaded with alkaline solution, the bitter buckwheat seed and alkaline solution
Weight ratio is 1：(5-20), the pH value of the alkaline solution is 8~9, and temperature is 90 DEG C, and the container of sealing then is put into ultrasound
Carry out ultrasonic constant-temperature extraction in ripple environment, time of ultrasonic constant-temperature extraction is 10-40min, the ultrasonic constant-temperature
The temperature of extraction is 60-90 DEG C, and the container of sealing is taken out and cooled down after terminating by extraction；
S4, suction filtration processing is carried out to the liquid in container, obtain bitter buckwheat leaching liquor and the bitter buckwheat seed after extracted, and will leaching
Processing is dried in bitter buckwheat seed after carrying；
S5, the pH value of acid solution regulation mixing liquid is added in the bitter buckwheat leaching liquor that step S4 is obtained to 3.5-4, so
Stand afterwards and obtain rutin sediment, and rutin sediment is dried to obtain rutin powder.
It is further that in step s 2, the bitter buckwheat seed cleaned up is put into clear water, it is small that 24 is soaked at 37 DEG C
When.
It is further that in step s 2, the bitter buckwheat seed to drain away the water is dried in the environment that temperature is 105 DEG C
Processing.
It is further that in step s3, the alkaline solution is limewash.
It is further that in step s3, the weight ratio of the bitter buckwheat seed and alkaline solution is 1：10.
It is further that in step s3, the temperature of the ultrasonic constant-temperature extraction is 80 DEG C.
It is further that in step s3, time of ultrasonic constant-temperature extraction is 20min, the frequency of the ultrasonic wave
Rate is 100Hz.
Beneficial effects of the present invention：Potato cake processing technology of the present invention based on konjaku to base-material by entering
Row is prepared again, and potato full-powder, farina, Gluten, rutin powder, konjaku powder, flour are mixed according to a certain percentage
Conjunction forms, and makes up the soft glutinous viscosity of potato fecula using the strong glutinous viscosity of potato full-powder, strong using potato fecula is prolonged
Malleability makes up the weak ductility of potato full-powder, and the two makes up mutually interaction, can overcome and horse is individually added in flour
The full powder of bell potato or the situation that individually addition farina causes original flour characteristic to be changed occur, and utilize the processing
The total content of potato is minimum in cake made from technique can reach 20%, reach as high as 40%, utilize the processing method
Contain potato and konjaku in obtained cake simultaneously, considerably increase the nutritive value of cake, furthermore utilize the processing method
Containing the rutin that content is higher in obtained cake, the nutritive value of cake is considerably increased, while is somebody's turn to do the Ma Ling based on konjaku
Sweet potato pastry processing technology is not in horse because the processing characteristics of base-material and the processing characteristics of flour are close in process
Bell potato and the more high more unmanageable situation of konjaku content occur, and whole process is very easy to, and can greatly improve cake
Production efficiency, while the qualification rate of cake is also higher.
Embodiment
The potato cake processing technology based on konjaku, comprises the following steps：
A, base-material is prepared, the base-material is by potato full-powder, farina, Gluten, rutin powder, konjaku powder, face
Powder mixes, and the weight proportion of each component is as follows：The total content of potato full-powder and farina is 20%-40%, institute
The ratio for stating potato full-powder and farina is 1：(2.8~3.8), rutin powder 0-5%, Gluten 0-2%, konjaku powder
0.5%-1.5%, surplus are flour；
B, dough is prepared, base-material made from step A is added to appropriate additive, after mixing plus water stirs to obtain dough；
C, cake is conventionally made in the obtained doughs of step B.
Potato cake processing technology of the present invention based on konjaku by being prepared again to base-material, by Ma Ling
The full powder of potato, farina, Gluten, rutin powder, konjaku powder, flour mix according to a certain percentage, utilize potato
The strong glutinous viscosity of full powder makes up the soft glutinous viscosity of potato fecula, and potato full-powder is made up using the strong ductility of potato fecula
Weak ductility, the two makes up mutually interaction, can overcome individually in flour add potato full-powder or individually addition
The situation that farina causes original flour characteristic to be changed occurs, and utilizes horse in cake made from the processing technology
The total content of bell potato is minimum can to reach 20%, reach as high as 40%, using containing in cake made from the processing method simultaneously
There are potato and konjaku, considerably increase the nutritive value of cake, furthermore using containing in cake made from the processing method
The higher rutin of amount, considerably increases the nutritive value of cake, while is somebody's turn to do the potato cake processing technology based on konjaku and is adding
Be not in that potato and konjaku content are higher because the processing characteristics of base-material and the processing characteristics of flour are close during work
More unmanageable situation occurs, and whole process is very easy to, and can greatly improve the production efficiency of cake, while cake
Qualification rate is also higher.
Embodiment
By potato full-powder, farina, Gluten, rutin powder, konjaku powder, flour content according to table 1 below institute
Processing characteristics situation after the ratio mixing stated when making cake, table 2 are individually addition potato full-powder and list in flour
The control group experimental result of farina is solely added in flour：
Table 1
Table 2
From table 2 it is known that individually the potato full-powder of addition 25% or individually adding 25% in flour in flour
Farina can all cause the situation that original flour characteristic is changed to occur, can not be given birth to according to cake conventional processing equipment
The original product of output, when making cake, processing characteristics are also deteriorated.Can be with when the potato full-powder of addition 15% in flour
Shaping, toughness becomes strong compared with conventional flour and face are molded, and ductility dies down；.15% potato is individually added in flour
It can be molded during starch, toughness is died down compared with conventional flour and face are molded, and deformation rate is increased slightly.Only when being added in flour
10% potato full-powder or individually in flour addition 10% farina when, make cure Flour product when, it adds
Work characteristic is just close to the original processing characteristics of flour.
As it can be seen from table 1 when the total content of potato full-powder and farina is 20%-40%, Gluten contains
The content measured as 0.6%, rutin powder be the content of 4.4%, konjaku powder be 1%, surplus is when being flour, in the processed of cake
Cheng Zhong, its processing characteristics are all little with the processing characteristics difference of flour.
From embodiment 1 to embodiment 9 it is known that situation about being determined in the total content of potato full-powder and farina
Under, its processing characteristics illustrates to obtain and flour processing characteristic phase by the ratio for adjusting potato full-powder and farina
Near base-material, so as to according to conventional cake production technology go to process high content potato, konjaku cake.
The content of the Gluten is added according to actual conditions, can add 0.1%, 0.2%, 0.3%, 0.4%,
0.5%th, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 2%, add paddy
The purpose of protein powder is in order to strengthen the toughness of potato cake, so that the potato cake finally produced has preferable strength
Road, the mouthfeel of food is lifted, the content of Gluten is preferably 0.6%.
Rutin powder is added primarily to improving the nutritive value of cake, rutin category vitamin drug, there is reduction blood capillary
Pipe permeability and brittle effect, keep and recover the normal elasticity of capillary.For preventing and treating hypertensive cerebral hemorrhage；Diabetes
Retinal hemorrhage and purpura haemorrhagica etc., also serve as food antioxidant and pigment.Rutin still synthesizes the main original of Troxerutin
Material, Troxerutin is cardiovascular and cerebrovascular medication, can effectively suppress hematoblastic aggregation, prevent thrombotic effect.Rutin powder
Addition can be 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%,
1.1%th, 1.2%, 1.3%, 1.4%, 1.5%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, the content of rutin powder is higher
It is better, but in order to control cake cost, the addition of the rutin powder is preferably 4.4%, can not also add rutin
Powder.
The content of the konjaku powder is added according to actual conditions, can add 0.5%, 0.6%, 0.7%, 0.8%,
1%th, 1.5%, concrete content is depending on actual conditions, and preferable 1%.
The rutin powder obtains with the following method, and specific method is as described below：
S1, choose complete bitter buckwheat seed and clean up；
S2, the bitter buckwheat seed cleaned up is put into clear water, soaked at 10-50 DEG C 2-24 hours, immersion will after terminating
Bitter buckwheat seed is drained away the water, and the bitter buckwheat seed to drain away the water then is carried out into drying and processing in the environment that temperature is 105-110 DEG C, dried
The dry time is 20-200 minutes；
S3, the bitter buckwheat seed after drying is put into the container for being loaded with alkaline solution, the bitter buckwheat seed and alkaline solution
Weight ratio is 1：(5-20), the pH value of the alkaline solution is 8~9, and temperature is 90 DEG C, and the container of sealing then is put into ultrasound
Carry out ultrasonic constant-temperature extraction in ripple environment, time of ultrasonic constant-temperature extraction is 10-40min, the ultrasonic constant-temperature
The temperature of extraction is 60-90 DEG C, and the container of sealing is taken out and cooled down after terminating by extraction；
S4, suction filtration processing is carried out to the liquid in container, obtain bitter buckwheat leaching liquor and the bitter buckwheat seed after extracted, and will leaching
Processing is dried in bitter buckwheat seed after carrying；
S5, the pH value of acid solution regulation mixing liquid is added in the bitter buckwheat leaching liquor that step S4 is obtained to 3.5-4, so
Stand afterwards and obtain rutin sediment, and rutin sediment is dried to obtain rutin powder.
The rutin powder, preparation method thereof, as raw material, clear water is first put into after bitter buckwheat seed is cleaned up using the bitter buckwheat seed of whole grain
In at 10-50 DEG C soak 2-24 hours, immersion terminate after bitter buckwheat seed is drained away the water, then the bitter buckwheat seed to drain away the water is existed
Temperature is to carry out drying and processing in 105-110 DEG C of environment, then is put into the container for be loaded with alkaline solution by bitter buckwheat seed
Row ultrasonic constant-temperature extracts the rutin diffusion for making to contain in the kind skin of bitter buckwheat seed, the rutin contained in bitter buckwheat seed kind skin and meanwhile to
It is interior, to extend out calculate, spread outward in alkaline solution, inwardly diffuse in bitter buckwheat core, then carry out suction filtration and handle to obtain bitter buckwheat
Leaching liquor and the bitter buckwheat seed after extracted, finally stand bitter buckwheat leaching liquor to obtain rutin sediment, and enter rutin sediment
Row is dried to obtain rutin powder, and due to being wrapped up by kind of skin and tartary buckwheat shell, bitter buckwheat can be avoided when being extracted using bitter buckwheat whole grain alkali lye
Starch in core enters and starch gelatinization is caused in leaching liquor, meanwhile, first it is put into clear water in 10- after bitter buckwheat seed is cleaned up
Soaked at 50 DEG C 2-24 hours, immersion drains away the water bitter buckwheat seed after terminating, and is then in temperature by the bitter buckwheat seed to drain away the water
Drying and processing is carried out in 105-110 DEG C of environment, can so make bitter buckwheat core outer layer or whole gelatinization, so as to further avoid hardship
Starch in buckwheat core enters and starch gelatinization is caused in leaching liquor, after so only bitter buckwheat leaching liquor need to being stood to one end time
Easily to separate bitter buckwheat rutin, cost is very low, meanwhile, this method is the extraction bitter buckwheat reed from bitter buckwheat kind skin
Fourth, and the rutin content contained in bitter buckwheat kind skin is highest, can so extract more bitter buckwheat rutins, improves efficiency
With yield.
In the above-described embodiment, in order that bitter buckwheat core is entirely gelatinized to form an entirety, whole bitter buckwheat must just be caused
Core is soaked by clear water, in order to achieve the above object, in step s 2, the bitter buckwheat seed cleaned up is put into clear water, at 37 DEG C
Lower immersion 24 hours.Further, in order that bitter buckwheat core is entirely by rapid gelatinisation, in step s 2, the bitter buckwheat that will be drained away the water
Seed carries out drying and processing in the environment that temperature is 105 DEG C.The alkali lye can be existing various alkaline solutions, in order to reduce
Cost, in step s3, the alkaline solution are preferably limewash, cheap because lime stone obtains easily, are thus made
Limewash cost it is very low, can further reduce the cost of bitter buckwheat Extraction of rutin.
Choose complete bitter buckwheat seed and clean up, then the bitter buckwheat seed cleaned up is put into clear water, at 10-50 DEG C
Lower immersion 2-24 hours, immersion drain away the water bitter buckwheat seed after terminating, and are then 105 DEG C in temperature by the bitter buckwheat seed to drain away the water
Environment in carry out drying and processing, drying time is 20-200 minutes, the bitter buckwheat seed of drying then is divided into 16 groups, every group of bitter buckwheat
The weight of seed is 100g, and the pH value that different weight is separately added into in every group is 8~9 limewash, ultrasonic under conditions of 80 DEG C
Filtered after ripple extracting at constant temperature different time, measure rutin extraction yield, the rutin extraction yield refers to the rutin in leaching liquor
Content accounts for the percentage of the total rutin content of bitter buckwheat seed, and the reaction condition and measurement result of each group are as shown in table 3 below：
Table 3
Choose complete bitter buckwheat seed and clean up, then the bitter buckwheat seed cleaned up is put into clear water, at 10-50 DEG C
Lower immersion 2-24 hours will soak terminate after bitter buckwheat seed is drained away the water, then by the bitter buckwheat seed to drain away the water temperature be 105 DEG C
Environment in carry out drying and processing, drying time is 20-200 minutes, the bitter buckwheat seed of drying then is divided into 16 groups, every group of bitter buckwheat
The weight of seed is 100g, and the pH value that different weight is separately added into in every group is 8~9 limewash, under different temperature conditionss
Filtered after ultrasonic constant-temperature extraction 20min, measure rutin extraction yield, the rutin extraction yield refers to the rutin in leaching liquor
Content accounts for the percentage of the total rutin content of bitter buckwheat seed, and the reaction condition and measurement result of each group are as shown in table 4 below：
Table 4
From table 3 it can be seen that when extraction temperature is 80 DEG C, with the increase of extraction alkaline solution addition, rutin leaching
The rate of raising is continuously increased, and when alkaline solution is 500-1000g, rutin extraction yield increase is obvious, more than 1000g, rutin leaching
The rate increase of raising slows down；From table 4, it can be seen that when the ultrasonic-leaching time is 20 minutes, with extraction alkali lye addition
Increase, rutin extraction yield is continuously increased, and during 500-1000g, rutin extraction yield increase is obvious, more than 1000g, rutin extraction
Yield increase slows down；Therefore, it is cost-effective in order to improve efficiency, while the extracting efficiency of bitter buckwheat rutin is improved to greatest extent,
In step s3, the weight ratio preferably 1 of the bitter buckwheat seed and alkaline solution：10.
Choose complete bitter buckwheat seed and clean up, then the bitter buckwheat seed cleaned up is put into clear water, at 10-50 DEG C
Lower immersion 2-24 hours, immersion drain away the water bitter buckwheat seed after terminating, and are then 105 DEG C in temperature by the bitter buckwheat seed to drain away the water
Environment in carry out drying and processing, drying time is 20-200 minutes, the bitter buckwheat seed of drying then is divided into 16 groups, every group of bitter buckwheat
The weight of seed is 100g, and the pH value that 1000g is separately added into in every group is 8~9 limewash, under the conditions of different extraction temperatures
Filtered after carrying out the ultrasonic constant-temperature extraction of different time, measure rutin extraction yield, the rutin extraction yield refers to extract
Rutin content in liquid accounts for the percentage of the total rutin content of bitter buckwheat seed, reaction condition and the measurement result such as table 5 below institute of each group
Show：
Table 5
| Extraction temperature | The ultrasonic-leaching time | Rutin extraction yield (%) | |
| Experimental group 1 | 60℃ | 10min | 6.3 |
| Experimental group 2 | 60℃ | 20min | 8.1 |
| Experimental group 3 | 60℃ | 30min | 8.7 |
| Experimental group 4 | 60℃ | 40min | 8.8 |
| Experimental group 5 | 70℃ | 10min | 20.6 |
| Experimental group 6 | 70℃ | 20min | 21.9 |
| Experimental group 7 | 70℃ | 30min | 21.9 |
| Experimental group 8 | 70℃ | 40min | 22.3 |
| Experimental group 9 | 80℃ | 10min | 33.8 |
| Experimental group 10 | 80℃ | 20min | 35.7 |
| Experimental group 11 | 80℃ | 30min | 37.3 |
| Experimental group 12 | 80℃ | 40min | 37.5 |
| Experimental group 13 | 90℃ | 10min | 34.7 |
| Experimental group 14 | 90℃ | 20min | 36.1 |
| Experimental group 15 | 90℃ | 30min | 38.3 |
| Experimental group 16 | 90℃ | 40min | 38.5 |
As can be seen from Table 5, when the weight of bitter buckwheat seed and alkaline solution ratio is 1：When 10, with the rise of extraction temperature,
Rutin extraction yield is continuously increased, and at 60-80 DEG C, rutin extraction yield increase is obvious, more than 80 DEG C, without obvious increase；With
The extension of ultrasonic-leaching time, rutin extraction yield is constantly slowly increased, therefore, cost-effective in order to improve efficiency, simultaneously
The extracting efficiency of bitter buckwheat rutin is improved to greatest extent, and in step s3, the temperature of the ultrasonic constant-temperature extraction is preferably 80
℃；Meanwhile as can be seen from Table 5, after extraction time was more than 20 minutes, rutin extracts yield almost without increase, therefore, is
Raising efficiency, the cost-effective and time, while the extracting efficiency of bitter buckwheat rutin, in step s3, institute are improved to greatest extent
The time for stating ultrasonic constant-temperature extraction is preferably 20min.
In addition, in order to improve the efficiency of ultrasonic constant-temperature extraction, the frequency of the ultrasonic wave is preferably 100Hz.
In the process of cake, the additive can be sugar, grease, egg, milk powder, salt, spice, filling
Material, essence, sodium acid carbonate and ammonium hydrogen carbonate etc..
Claims (8)
1. the potato cake processing technology based on konjaku, it is characterised in that comprise the following steps：
A, base-material is prepared, the base-material is mixed by potato full-powder, farina, Gluten, rutin powder, konjaku powder, flour
Conjunction forms, and the weight proportion of each component is as follows：The total content of potato full-powder and farina is 20%-40%, the horse
The ratio of the full powder of bell potato and farina is 1：(2.8~3.8), rutin powder 0-5%, Gluten 0-2%, konjaku powder
0.5%-1.5%, surplus are flour；
B, dough is prepared, base-material made from step A is added to appropriate additive, after mixing plus water stirs to obtain dough；
C, cake is conventionally made in the obtained doughs of step B.
2. the potato cake processing technology according to claim 1 based on konjaku, it is characterised in that：The rutin powder is adopted
Obtain with the following method, specific method is as described below：
S1, choose complete bitter buckwheat seed and clean up；
S2, the bitter buckwheat seed cleaned up is put into clear water, soaked at 10-50 DEG C 2-24 hours, immersion terminate after by bitter buckwheat
Seed is drained away the water, and the bitter buckwheat seed to drain away the water then carried out into drying and processing in temperature is 105-110 DEG C of environment, during drying
Between be 20-200 minutes；
S3, the bitter buckwheat seed after drying is put into the container for being loaded with alkaline solution, the weight of the bitter buckwheat seed and alkaline solution
Than for 1：(5-20), the pH value of the alkaline solution is 8~9, and temperature is 90 DEG C, and the container of sealing then is put into ultrasonic wave ring
Ultrasonic constant-temperature extraction is carried out in border, the time of the ultrasonic constant-temperature extraction is 10-40min, the ultrasonic constant-temperature extraction
Temperature be 60-90 DEG C, extraction terminate after the container of sealing is taken out and cooled down；
S4, suction filtration processing is carried out to the liquid in container, obtain the bitter buckwheat seed after bitter buckwheat leaching liquor and extracted, and by extracted
Processing is dried in bitter buckwheat seed afterwards；
S5, the pH value of acid solution regulation mixing liquid is added to 3.5-4, Ran Houjing in the bitter buckwheat leaching liquor that step S4 is obtained
Put to obtain rutin sediment, and rutin sediment is dried to obtain rutin powder.
3. the potato cake processing technology according to claim 2 based on konjaku, it is characterised in that：In step s 2,
The bitter buckwheat seed cleaned up is put into clear water, soaked 24 hours at 37 DEG C.
4. the potato cake processing technology according to claim 2 based on konjaku, it is characterised in that：In step s 2,
The bitter buckwheat seed to drain away the water is subjected to drying and processing in the environment that temperature is 105 DEG C.
5. the potato cake processing technology according to claim 2 based on konjaku, it is characterised in that：In step s3,
The alkaline solution is limewash.
6. the potato cake processing technology according to claim 2 based on konjaku, it is characterised in that：In step s3,
The weight ratio of the bitter buckwheat seed and alkaline solution is 1：10.
7. the potato cake processing technology according to claim 2 based on konjaku, it is characterised in that：In step s3,
The temperature of the ultrasonic constant-temperature extraction is 80 DEG C.
8. the potato cake processing technology according to claim 2 based on konjaku, it is characterised in that：In step s3,
The time of the ultrasonic constant-temperature extraction is 20min, and the frequency of the ultrasonic wave is 100Hz.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610431378.6A CN107509780A (en) | 2016-06-16 | 2016-06-16 | Potato cake processing technology based on konjaku |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610431378.6A CN107509780A (en) | 2016-06-16 | 2016-06-16 | Potato cake processing technology based on konjaku |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107509780A true CN107509780A (en) | 2017-12-26 |
Family
ID=60720157
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610431378.6A Pending CN107509780A (en) | 2016-06-16 | 2016-06-16 | Potato cake processing technology based on konjaku |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107509780A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1430900A (en) * | 2002-05-26 | 2003-07-23 | 王勇 | Potato biscuit and its preparing method |
| CN102718820A (en) * | 2012-07-10 | 2012-10-10 | 刘志强 | Method for extracting and refining rutin |
| CN104719736A (en) * | 2015-02-16 | 2015-06-24 | 中国农业科学院农产品加工研究所 | Potato wonton and preparation method of potato wonton |
| CN105124489A (en) * | 2015-09-06 | 2015-12-09 | 甘肃乡草坊土特产品有限公司 | Method for processing snow biscuits by utilizing whole potato flour |
-
2016
- 2016-06-16 CN CN201610431378.6A patent/CN107509780A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1430900A (en) * | 2002-05-26 | 2003-07-23 | 王勇 | Potato biscuit and its preparing method |
| CN102718820A (en) * | 2012-07-10 | 2012-10-10 | 刘志强 | Method for extracting and refining rutin |
| CN104719736A (en) * | 2015-02-16 | 2015-06-24 | 中国农业科学院农产品加工研究所 | Potato wonton and preparation method of potato wonton |
| CN105124489A (en) * | 2015-09-06 | 2015-12-09 | 甘肃乡草坊土特产品有限公司 | Method for processing snow biscuits by utilizing whole potato flour |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101878877B (en) | Green bean dumpling and production process thereof | |
| CN102429231A (en) | Sweet potato, ginseng and glutinous rice flour | |
| CN103005450A (en) | Nutrient fast-food convenient food and preparation method thereof | |
| CN102106513A (en) | Method for processing enucleated crystal candied jujube of special variety | |
| CN107509918A (en) | The processing technology of potato ground rice | |
| CN108294267A (en) | A kind of orange peel tomato compound nectar and preparation method thereof | |
| KR101813446B1 (en) | Method of manufacturing noodles using Plum extract | |
| CN105594816A (en) | Three-color stuffing flavored crisp and preparation method thereof | |
| KR20140013708A (en) | Method for preparation of functional walnut steamed bread having blueberry | |
| CN107156658A (en) | A kind of nutrition and health care corn puffed rice and preparation method thereof | |
| CN107509781A (en) | A kind of processing method of potato cake | |
| CN107334057A (en) | A kind of preparation method of konjaku potato noodles | |
| CN106538909A (en) | A kind of new black Bulbus Allii blue berry and kiwi fruit fruit juice mixing drink and its processing method | |
| CN107509780A (en) | Potato cake processing technology based on konjaku | |
| CN107509954A (en) | The processing method of buckwheat potato quality control of fried instant food | |
| CN107343525A (en) | Potato biscuit processing technology based on pumpkin | |
| CN105532827A (en) | Kiwi fruit wine residue biscuits and preparation method thereof | |
| CN104381904A (en) | Spicy instant konjaku food and preparation method thereof | |
| KR20160147312A (en) | Tangerine chocolate pie manufacturing method and tangerine chocolate pie manufactured by the method | |
| CN107410983A (en) | A kind of processing method of potato quality control of fried instant food | |
| CN107509999A (en) | Potato pasta and shaping rice processing technology based on konjaku | |
| CN109527487A (en) | A kind of longan jam and preparation method | |
| CN107509765A (en) | The preparation technology of corn potato biscuit | |
| CN109043314A (en) | A kind of coarse cereals flour | |
| KR101040646B1 (en) | The main ingredient of red pepper and hanrabong production method chalborissaleul |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171226 |
|
| RJ01 | Rejection of invention patent application after publication |