CN108283291A - A kind of instant osmanthus flower nourishing lotus root starch and preparation method thereof - Google Patents
A kind of instant osmanthus flower nourishing lotus root starch and preparation method thereof Download PDFInfo
- Publication number
- CN108283291A CN108283291A CN201810119076.4A CN201810119076A CN108283291A CN 108283291 A CN108283291 A CN 108283291A CN 201810119076 A CN201810119076 A CN 201810119076A CN 108283291 A CN108283291 A CN 108283291A
- Authority
- CN
- China
- Prior art keywords
- lotus root
- root starch
- sweet osmanthus
- sauce
- parts
- 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
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 161
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 159
- 229920002472 Starch Polymers 0.000 title claims abstract description 147
- 235000019698 starch Nutrition 0.000 title claims abstract description 147
- 239000008107 starch Substances 0.000 title claims abstract description 147
- 235000019082 Osmanthus Nutrition 0.000 title claims abstract description 45
- 241000333181 Osmanthus Species 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 119
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 119
- 235000015067 sauces Nutrition 0.000 claims abstract description 94
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 28
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims abstract description 13
- 235000017281 sodium acetate Nutrition 0.000 claims abstract description 13
- 239000001632 sodium acetate Substances 0.000 claims abstract description 13
- 235000020429 malt syrup Nutrition 0.000 claims abstract description 12
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000000661 sodium alginate Substances 0.000 claims abstract description 11
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 11
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims description 34
- 238000004806 packaging method and process Methods 0.000 claims description 29
- 239000000843 powder Substances 0.000 claims description 25
- 238000012856 packing Methods 0.000 claims description 17
- 238000002156 mixing Methods 0.000 claims description 15
- 229920002774 Maltodextrin Polymers 0.000 claims description 13
- 239000005913 Maltodextrin Substances 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 13
- 229940035034 maltodextrin Drugs 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 10
- 238000009826 distribution Methods 0.000 claims description 9
- 238000012216 screening Methods 0.000 claims description 9
- 239000011148 porous material Substances 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 6
- 229920001328 Polyvinylidene chloride Polymers 0.000 claims description 5
- 235000015165 citric acid Nutrition 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 238000005554 pickling Methods 0.000 claims description 5
- 239000005033 polyvinylidene chloride Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 235000010443 alginic acid Nutrition 0.000 claims description 2
- 229960001126 alginic acid Drugs 0.000 claims description 2
- 239000000783 alginic acid Substances 0.000 claims description 2
- 229920000615 alginic acid Polymers 0.000 claims description 2
- 150000004781 alginic acids Chemical class 0.000 claims description 2
- 238000005469 granulation Methods 0.000 claims description 2
- 230000003179 granulation Effects 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 241000209140 Triticum Species 0.000 claims 1
- 235000020357 syrup Nutrition 0.000 claims 1
- 239000006188 syrup Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 11
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- 230000035764 nutrition Effects 0.000 abstract description 8
- 239000004615 ingredient Substances 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 238000009472 formulation Methods 0.000 abstract description 2
- 235000018343 nutrient deficiency Nutrition 0.000 abstract 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 10
- 230000036541 health Effects 0.000 description 8
- 230000001954 sterilising effect Effects 0.000 description 7
- 238000004659 sterilization and disinfection Methods 0.000 description 7
- 238000012545 processing Methods 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000004898 kneading Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 description 2
- 206010036790 Productive cough Diseases 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 238000007792 addition Methods 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- XUARCIYIVXVTAE-ZAPOICBTSA-N uvaol Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(CO)CC[C@@H](C)[C@H](C)[C@H]5C4=CC[C@@H]3[C@]21C XUARCIYIVXVTAE-ZAPOICBTSA-N 0.000 description 2
- LFJQCDVYDGGFCH-JTQLQIEISA-N (+)-β-phellandrene Chemical compound CC(C)[C@@H]1CCC(=C)C=C1 LFJQCDVYDGGFCH-JTQLQIEISA-N 0.000 description 1
- LFJQCDVYDGGFCH-SNVBAGLBSA-N (+/-)-beta-Phellandrene Natural products CC(C)[C@H]1CCC(=C)C=C1 LFJQCDVYDGGFCH-SNVBAGLBSA-N 0.000 description 1
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 1
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 1
- WCGUUGGRBIKTOS-GPOJBZKASA-N (3beta)-3-hydroxyurs-12-en-28-oic acid Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CC[C@@H](C)[C@H](C)[C@H]5C4=CC[C@@H]3[C@]21C WCGUUGGRBIKTOS-GPOJBZKASA-N 0.000 description 1
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 1
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 201000000736 Amenorrhea Diseases 0.000 description 1
- 206010001928 Amenorrhoea Diseases 0.000 description 1
- 240000005528 Arctium lappa Species 0.000 description 1
- 235000003130 Arctium lappa Nutrition 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- 241000005787 Cistanche Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000756943 Codonopsis Species 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- 240000002045 Guettarda speciosa Species 0.000 description 1
- 235000001287 Guettarda speciosa Nutrition 0.000 description 1
- 208000032139 Halitosis Diseases 0.000 description 1
- 239000009636 Huang Qi Substances 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 229930183419 Irisone Natural products 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- 241000830535 Ligustrum lucidum Species 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- GLZPCOQZEFWAFX-JXMROGBWSA-N Nerol Natural products CC(C)=CCC\C(C)=C\CO GLZPCOQZEFWAFX-JXMROGBWSA-N 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- 235000002725 Olea europaea Nutrition 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000292697 Polygonum aviculare Species 0.000 description 1
- 235000006386 Polygonum aviculare Nutrition 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 206010047139 Vasoconstriction Diseases 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 241001247821 Ziziphus Species 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- UZFLPKAIBPNNCA-BQYQJAHWSA-N alpha-ionone Chemical compound CC(=O)\C=C\C1C(C)=CCCC1(C)C UZFLPKAIBPNNCA-BQYQJAHWSA-N 0.000 description 1
- 231100000540 amenorrhea Toxicity 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000004596 appetite loss Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- LFJQCDVYDGGFCH-UHFFFAOYSA-N beta-phellandrene Natural products CC(C)C1CCC(=C)C=C1 LFJQCDVYDGGFCH-UHFFFAOYSA-N 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229940099352 cholate Drugs 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- BHQCQFFYRZLCQQ-OELDTZBJSA-N cholic acid Chemical compound C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(O)=O)C)[C@@]2(C)[C@@H](O)C1 BHQCQFFYRZLCQQ-OELDTZBJSA-N 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 230000004907 flux Effects 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 229930007744 linalool Natural products 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000021266 loss of appetite Nutrition 0.000 description 1
- 208000019017 loss of appetite Diseases 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- -1 phytoprotein Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 208000004371 toothache Diseases 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 229940096998 ursolic acid Drugs 0.000 description 1
- PLSAJKYPRJGMHO-UHFFFAOYSA-N ursolic acid Natural products CC1CCC2(CCC3(C)C(C=CC4C5(C)CCC(O)C(C)(C)C5CCC34C)C2C1C)C(=O)O PLSAJKYPRJGMHO-UHFFFAOYSA-N 0.000 description 1
- SYFNOXYZEIYOSE-UHFFFAOYSA-N uvaol Natural products CC1CCC2(O)CCC3(C)C(=CCC4(C)C5(C)CCC(O)C(C)(C)C5CCC34C)C2C1C SYFNOXYZEIYOSE-UHFFFAOYSA-N 0.000 description 1
- 230000025033 vasoconstriction Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of instant osmanthus flower nourishing lotus root starch, including lotus root starch and sweet osmanthus sauce, the lotus root starch and sweet osmanthus sauce are attached separately in lotus root starch packet and sweet osmanthus sauce packet, and the weight ratio of the lotus root starch and sweet osmanthus sauce is 26：5, the sweet osmanthus sauce by forming following weight percentage components：450~550 parts of fresh sweet osmanthus；300~460 parts of white granulated sugar；350~450 parts of pure water；650~750 parts of malt syrup；0.5~1.5 part of deoxidation sodium acetate；5~15 parts of citric acid；0.5~1.5 part of sodium alginate.The invention also discloses the preparation methods of instant osmanthus flower nourishing lotus root starch.By the sweet osmanthus sauce for adding special formulation in lotus root starch, compensate for the problem of the nutrient deficiency of the single lotus root starch of tradition, sweet osmanthus sauce of the present invention is made of sweet osmanthus wet method, do not pass through high temperature to dry, the loss of nutritional ingredient is avoided in this way, most nutrition and health-care components in sweet osmanthus are remained, nutritive value of food is improved.
Description
Technical field
The present invention relates to instant food technical fields more particularly to a kind of instant osmanthus flower nourishing lotus root starch and preparation method thereof.
Background technology
Lotus root, also known as lotus rhizome are the loose rhizome of Nymphaeceae water plant lotus, are mainly distributed on Fujian, Zhejiang, Guangdong, lake
Some southern provinces such as south, are a kind of important aquatic vegetables in China.Contain abundant carbohydrate, protein in lotus rhizome（Essence
Propylhomoserin,
17 kinds of amino acid such as tyrosine）And lecithin, the nutrition such as also a small amount of alkaloid, flavonoids, carrotene and vitamin at
Point,
With higher edible and medical value.According to《Nutrition》It records, contains 0.2 g of fat, diet in every 100g lotus rhizomes
1.2 g of fiber, 293 kJ of energy, carrotene 0.02 mg, VA0.003 mg, VB10.09 mg, VB20.03 mg, V
It is larger to occupy proportion for PP0.3mg, VE0.73mg, calcium 39mg, phosphorus 58mg, 1.4 mg of iron, wherein dietary fiber.Lotus rhizome is generally eaten raw
Or it is processed into the products such as lotus root starch, lotus rhizome preserved fruit, lotus root juice, wherein lotus root starch occupies larger proportion.
With the rapid development of social economy with the rapid raising of living standard, people increasingly pay attention to health and health care,
Lotus root starch is long-cherished traditional nourishing food, and nutritive value is high, and drug-treating action is good, therefore Chinese medicine claims that " main bowl spares is reposed, QI invigorating
Power ".Contain mucus albumen and dietary fiber in lotus root starch, can be with cholate in human body, the cholesterol in food and triglycerides knot
It closes, so that it is discharged from excrement, to reduce the absorption of lipid, have the function of defaecation antidiarrheal, spleen benefiting and stimulating the appetite；It is rich in lotus root starch
The trace elements such as iron, calcium, phytoprotein, vitamin and content of starch are also very abundant, there is apparent tonifying Qi and blood, enhance people
The effect of body immunity；Also contain a large amount of tannic acid in lotus root starch, has vasoconstriction effect, can be used to stop blooding；Lotus root starch can be with
Deficiency of blood insomnia is treated, there is the effects that skin cleaning and beauty, whitening, make skin smooth fine and smooth.But simple lotus root starch, generally lotus rhizome are washed
The starch obtained afterwards, taste is single, and health-care effect is poor.
Sweet osmanthus lotus root starch is long-cherished traditional nourishing food, edible particularly suitable for patient, puerpera and old young weak person.Lotus
Lotus root starch nutritive value is high, drug-treating action might as well, and be made after instant food eat it is simple, with boiling water once rushing edible, and
Delicious flavour, sweet osmanthus lotus root starch suitable for people of all ages are that dried sweet-scented osmanthus is added on the basis of pure lotus root starch, and rose is made as auxiliary material.
Sweet osmanthus is a kind of crude drug.The warm-natured acrid flavour of sweet osmanthus has the function of stomach invigorating, resolving sputum, promotes the production of body fluid, dissipates phlegm, soothing the liver, can control abundant expectoration cough
It coughs, intestines wind bloody flux, toothache halitosis, loss of appetite, Amenorrhea abdominal pain.Sweet osmanthus food and health care etc. development prospect very
It is good：As additive, sweet osmanthus is widely used to the food such as cake, candy, preserved fruit, tea, wine；Sweet osmanthus fragrance is pure and fresh, to changing
Kind ecological environment has sizable benefit.Nowadays, sweet osmanthus has become refinement fragrance, manufactures the raw material of perfumed soap, perfume, cosmetics,
Demand of the international market to sweet osmanthus is increasing.
CN101164447A discloses a kind of instant osmanthus flower lotus seed lotus root powder and its processing method.Each material of the present invention accounts for weight
Measuring percentage is respectively:Lotus root starch 50%-65%, sweet osmanthus 5%-8%, lotus seeds 6%-12%, white granulated sugar 12%-18%, maltodextrin 6%-10%,
First lotus root starch is made in lotus root by vitamin 4-8%, and then each material is mixed evenly in proportion, then is baked to, is packaged into bag.
105124472 A of CN disclose a kind of sweet osmanthus taste health care lotus root starch, are made of the raw material of following weight parts：Sweet osmanthus 15-
20 parts, it is 8-15 parts of matrimony vine, 10-15 parts of jujube, 8-10 parts of great burdock achene, 4-8 parts of the fruit of glossy privet, 5-9 parts of Herba Cistanches, 4-6 parts of the root of Dahurain angelica, raw
3-5 parts of ginger, 2-6 parts of the tuber of multiflower knotweed, 6-12 parts of Radix Astragali, 3-8 parts of Radix Codonopsis, 100-150 parts of lotus root, 10-15 parts of honey.
Instant lotus root starch recorded in above patent document, the sweet osmanthus added on the basis of conventional instant lotus root starch, actually
It is pollen powder of sweet osmanthus, that is, powder is made after being dried with fresh sweet osmanthus petal and is added in lotus root starch, so, what is contained in sweet osmanthus waves
Hair oil contains tens of kinds of compounds, ocimenum, firpene, irisone, linalool, β-phellandrene, nerol, olive leaf in oily
The health cares such as acid, ursolic acid, uvaol, cupreol and medicinal ingredient can be greatly reduced sweet osmanthus by different degrees of destruction
Actual health care and medicinal efficacy.And the natural flavor for also destroying sweet osmanthus itself, influences mouthfeel.
Invention content
In view of the deficienciess of the prior art, the technical problem to be solved by the invention is to provide a kind of full of nutrition, mouths
Feel pure, is effectively retained natural health and medicinal ingredient in sweet osmanthus, and the pollution-free food instant osmanthus flower nutrition without any additive
Lotus root starch and preparation method thereof.
In order to solve the above technical problems, the technical solution used in the present invention is：A kind of instant osmanthus flower nourishing lotus root starch, including
Lotus root starch and sweet osmanthus sauce, the lotus root starch and sweet osmanthus sauce are attached separately in lotus root starch packet and sweet osmanthus sauce packet, the lotus root starch and sweet-scented osmanthus sauce
The weight ratio of material is 26：5, the sweet osmanthus sauce by forming following weight percentage components：450~550 parts of fresh sweet osmanthus；In vain
300~460 parts of granulated sugar；350~450 parts of pure water；650~750 parts of malt syrup；0.5~1.5 part of deoxidation sodium acetate；Lemon
5~15 parts of acid；0.5~1.5 part of sodium alginate.
Above-mentioned instant osmanthus flower nourishing lotus root starch, the sweet osmanthus sauce by forming following weight percentage components：The osmanthus
Flower sauce material by forming following weight percentage components：500 parts of fresh sweet osmanthus；380 parts of white granulated sugar；700 parts of malt syrup；Deoxidation
1 part of sodium acetate；10 parts of citric acid；1 part of sodium alginate；400 parts of pure water.
Above-mentioned instant osmanthus flower nourishing lotus root starch, it is characterized in that：The lotus root starch by forming following weight percentage components：In vain
Granulated sugar 40%~56%；Maltodextrin 1%~3%；Pure water 5%~9%, surplus are pure lotus root starch (dry powder calculating)；
Above-mentioned instant osmanthus flower nourishing lotus root starch, the lotus root starch by forming following weight percentage components：White granulated sugar 48%；Malt
Dextrin 2%；Pure water 7%, surplus are pure lotus root starch (dry powder calculating)；
A method of instant osmanthus flower nourishing lotus root starch is prepared, is included the following steps：
One, prepared by lotus root starch：
（1）, mixing：According to the above ratio by pure lotus root starch, white granulated sugar, maltodextrin, pure water mixing, and stir 35~45 minutes；
（2）, be granulated：Said mixture input is waved comminutor to be granulated, comminutor sieve pore is 12~20 mesh；
（3）, it is dry：The material being granulated is dried, drying temperature control is at 70~90 DEG C, 30~60 points of drying time
Moisture is dropped to the 7~8% of material original water content by clock；
（4）, screening：It is sieved with the sieve of 30~50 mesh, rejects powder or little particle, obtain lotus root starch powder；
（5）, packaging：Powder after screening is packed with machine, the lotus root starch packet containing constant weight lotus root starch is made；
Two, prepared by sauce packet：
（1）, picking：Fresh sweet osmanthus is picked before the sun comes out, after picking, is handled in time, is rejected therein miscellaneous
Matter；
（2）, kneading：Ratio as described in claim 1 selects fresh sweet osmanthus, white granulated sugar to be uniformly mixed, manually into rubbing, to having
Until juice oozes out；
（3）, dispensing：Ratio as described in claim 1 is by pure water, malt syrup, deoxidation sodium acetate, citric acid, alginic acid
Sodium is uniformly mixed, and obtains mixed liquor；
（4）, mixing：By step（3）The mixed liquor of acquisition pours into the fresh sweet osmanthus for having kneaded and having finished；
（5）, it is marinated：By step（4）Mixed material be packed into Pickles jar, sealing, pickling storage can be obtained sweet-scented osmanthus sauce in two months
Material；
（6）, packaging：Sweet osmanthus sauce is pressed into constant weight bag distribution packaging；
（7）, sterilization.The sweet osmanthus sauce packet completed to bag distribution packaging is sterilized；
Three, finished product packing：
（1）, lotus root starch packet and sweet osmanthus sauce packet be packaged together, hand-filling is at box or bag, according to lotus root starch per box or in every bag
The quantity of packet matches the sweet osmanthus sauce packet of equivalent amount.
The preparation method of above-mentioned instant osmanthus flower nourishing lotus root starch, in the lotus root starch preparation process, pure lotus root starch, white granulated sugar, wheat
Bud dextrin, pure water mixing time are 40 minutes, granulation process, and comminutor sieve pore is 16 mesh, and the material being granulated is done
At 80 DEG C, 45 minutes drying times, moisture drops to the 7.5% of material original water content for dry temperature control.
The preparation method of above-mentioned instant osmanthus flower nourishing lotus root starch, the sauce packet preparation process（6）In, before bag distribution packaging
Sweet osmanthus sauce is heated in advance, temperature setting is 35~45 DEG C, and the sweet osmanthus sauce after heating carries out hot packing.
The preparation method of above-mentioned instant osmanthus flower nourishing lotus root starch, the sauce packet that the packaging is completed are sterilized using hot bath,
At 115~125 DEG C, heating time is arranged 20~30 minutes for bath temperature control.
The preparation method of above-mentioned instant osmanthus flower nourishing lotus root starch, the lotus root starch preparation process（3）In, using boiling drier
The material being granulated is dried.
The preparation method of above-mentioned instant osmanthus flower nourishing lotus root starch, the packaging bag for packing the sweet osmanthus sauce use PVDC films.
The advantages of instant osmanthus flower nourishing lotus root starch of the present invention and preparation method thereof is：The present invention is using lotus root starch as primary raw material, again
The sweet osmanthus with certain nutrition is added, not only more preferably, and nutrition is comprehensive for mouthfeel.The full lotus root starch of production is granulated by waving
Grain quality cleaning, non-discolouring, particle is uniform, loose porous, can be swollen gelatinization in a short time, with good instant capacity and wet
Permeability efficiently solves traditional full lotus root starch tissue odds, is easy moisture absorption, lumps and be relatively difficult to ensure and deposit, and dissolubility is poor, reconstitutes not
Just the problems such as.By adding the sweet osmanthus sauce of special formulation in lotus root starch, the nutrient for compensating for the single lotus root starch of tradition is insufficient
The problem of, sweet osmanthus sauce of the present invention is made of sweet osmanthus wet method, is not passed through high temperature and is dried, avoids nutritional ingredient in this way
It is lost in, remains most nutrition and health-care components in sweet osmanthus, improve nutritive value of food.And inner wrapping is more square
Portable belt and edible, sweet osmanthus taste health care lotus root starch provided by the invention, in good taste, unique flavor, while this product fragrant taste fan
People, it is suitable for people of all ages, it has good market prospects.
Specific implementation mode
The present invention is described in further details with reference to specific embodiment；
Embodiment 1：
A kind of instant osmanthus flower nourishing lotus root starch of the present embodiment, including lotus root starch and sweet osmanthus sauce, the lotus root starch and sweet osmanthus sauce fill respectively
In lotus root starch packet and sweet osmanthus sauce packet, the weight ratio of the lotus root starch and sweet osmanthus sauce is 26：5, wherein lotus root starch is by following weight hundred
The group of ratio is divided to be grouped as：White granulated sugar 40%；Maltodextrin 1%；Pure water 5%, surplus are pure lotus root starch (dry powder calculating)；Sweet osmanthus sauce
By forming following weight percentage components：450 parts of fresh sweet osmanthus；300 parts of white granulated sugar；350 parts of pure water；650 parts of malt syrup；
0.5 part of deoxidation sodium acetate；5 parts of citric acid；0.5 part of sodium alginate.
The method that the present embodiment prepares instant osmanthus flower nourishing lotus root starch, includes the following steps：
One, prepared by lotus root starch：
（1）, mixing：According to the above ratio by pure lotus root starch, white granulated sugar, maltodextrin, pure water mixing, and stir 35 minutes；
（2）, be granulated：Said mixture input is waved comminutor to be granulated, comminutor sieve pore is 12 mesh；
（3）, it is dry：The material being granulated is dried using boiling drier, drying temperature control is at 70 DEG C, drying time
30 minutes, moisture is dropped to the 7% of material original water content；
（4）, screening：It is sieved with the sieve of 30 mesh, rejects powder or little particle, obtain lotus root starch powder；
（5）, packaging：Powder after screening is packed with machine, the lotus root starch packet per 26 grams of pouch is made；
Two, prepared by sauce packet：
（1）, picking：Fresh sweet osmanthus is picked before the sun comes out, prevents loss of effective components, after picking, is carried out in time
Processing, rejects impurity therein；
（2）, kneading：It selects fresh sweet osmanthus, white granulated sugar to be uniformly mixed according to the above ratio, manually into rubbing, is to there is juice exudation
Only；
（3）, dispensing：Pure water, malt syrup, deoxidation sodium acetate, citric acid, sodium alginate are uniformly mixed according to the above ratio,
Obtain mixed liquor；
（4）, mixing：By step（3）The mixed liquor of acquisition pours into the fresh sweet osmanthus for having kneaded and having finished；
（5）, it is marinated：By step（4）Mixed material be packed into Pickles jar, sealing, pickling storage can be obtained sweet-scented osmanthus sauce in two months
Material；
（6）, packaging：Due to more containing sugar in sauce, concentration is big, and viscosity is high, and inconvenience is packed with packing machine, therefore, in splitting
Sweet osmanthus sauce is heated in advance before packaging, temperature setting is 35 DEG C, and the sweet osmanthus sauce after heating carries out splitting hot packing, often
5 grams of pouch, the packaging bag for packing the sweet osmanthus sauce use PVDC films；
（7）, sterilization.In order to extend the shelf-life of sauce, the sweet osmanthus sauce packet completed to bag distribution packaging must be sterilized；Sterilization
Mode is sterilized using hot bath, and at 115 DEG C, heating time is arranged 20 minutes for bath temperature control；
Three, finished product packing：
（1）, the sweet osmanthus sauce packet of the lotus root starch packet of 26 gram weights and 5 gram weights is packaged together, hand-filling is at box or bag, often
Match the sweet osmanthus sauce packet of equivalent amount in box or every bag according to the quantity of lotus root starch packet.
Lotus root starch of the present invention has following three big features：
1, additive-free.The lotus root starch processing technology of our company is pure physics extraction process, and any addition is not added in process
What agent sweet osmanthus instant lotus root starch added is township --- the sweet-scented osmanthus sauce in-Xianning of Hubei sweet osmanthus, is real " pollution-free food ".
2, lotus root starch large viscosity, pure in mouth feel.Since raw material uses the high-quality fresh lotus rhizome of base plantation, nothing to go bad, without change
Handle, and processing, lotus root starch large viscosity, pure in mouth feel, the color produced are light red, glittering and translucent in time for purchase in time.
3, sanitary index is up to standard.Being fed to out lotus root starch from lotus rhizome only needs a few minutes, and the bacterial reproduction time is long, produces
" East Lake " board lotus root starch can reach the sanitary index of national regulation.
Embodiment 2：
A kind of instant osmanthus flower nourishing lotus root starch of the present embodiment, including lotus root starch and sweet osmanthus sauce, the lotus root starch and sweet osmanthus sauce fill respectively
In lotus root starch packet and sweet osmanthus sauce packet, the weight ratio of the lotus root starch and sweet osmanthus sauce is 26：5, wherein lotus root starch is by following weight hundred
The group of ratio is divided to be grouped as：White granulated sugar 48%；Maltodextrin 2%；Pure water 7%, surplus are pure lotus root starch (dry powder calculating)；Sweet osmanthus sauce
By forming following weight percentage components：The sweet osmanthus sauce by forming following weight percentage components：Fresh sweet osmanthus 500
Part；380 parts of white granulated sugar；700 parts of malt syrup；1 part of deoxidation sodium acetate；10 parts of citric acid；1 part of sodium alginate；Pure water 400
Part.
The method that the present embodiment prepares instant osmanthus flower nourishing lotus root starch, includes the following steps：
One, prepared by lotus root starch：
（1）, mixing：According to the above ratio by pure lotus root starch, white granulated sugar, maltodextrin, pure water mixing, and stir 40 minutes；
（2）, be granulated：Said mixture input is waved comminutor to be granulated, comminutor sieve pore is 16 mesh；
（3）, it is dry：The material being granulated is dried using boiling drier, drying temperature control is at 80 DEG C, drying time
45 minutes, moisture is dropped to the 7.5% of material original water content；
（4）, screening：It is sieved with the sieve of 40 mesh, rejects powder or little particle, obtain lotus root starch powder；
（5）, packaging：Powder after screening is packed with machine, the lotus root starch packet per 26 grams of pouch is made；
Two, prepared by sauce packet：
（1）, picking：Fresh sweet osmanthus is picked before the sun comes out, prevents loss of effective components, after picking, is carried out in time
Processing, rejects impurity therein；
（2）, kneading：It selects fresh sweet osmanthus, white granulated sugar to be uniformly mixed according to the above ratio, manually into rubbing, is to there is juice exudation
Only；
（3）, dispensing：Pure water, malt syrup, deoxidation sodium acetate, citric acid, sodium alginate are uniformly mixed according to the above ratio,
Obtain mixed liquor；
（4）, mixing：By step（3）The mixed liquor of acquisition pours into the fresh sweet osmanthus for having kneaded and having finished；
（5）, it is marinated：By step（4）Mixed material be packed into Pickles jar, sealing, pickling storage can be obtained sweet-scented osmanthus sauce in two months
Material；
（6）, packaging：Due to more containing sugar in sauce, concentration is big, and viscosity is high, and inconvenience is packed with packing machine, therefore, in splitting
Sweet osmanthus sauce is heated in advance before packaging, temperature setting is 40 DEG C, and the sweet osmanthus sauce after heating carries out splitting hot packing, often
5 grams of pouch, the packaging bag for packing the sweet osmanthus sauce use PVDC films；
（7）, sterilization.In order to extend the shelf-life of sauce, the sweet osmanthus sauce packet completed to bag distribution packaging must be sterilized；Sterilization
Mode is sterilized using hot bath, and at 121 DEG C, heating time is arranged 26 minutes for bath temperature control；
Three, finished product packing：
（1）, the sweet osmanthus sauce packet of the lotus root starch packet of 26 gram weights and 5 gram weights is packaged together, hand-filling is at box or bag, often
Match the sweet osmanthus sauce packet of equivalent amount in box or every bag according to the quantity of lotus root starch packet.
In order to ensure the mouthfeel of this lotus root starch, the dosage selection 26 of lotus root starch packet and sweet osmanthus sauce packet：5 proportioning, certainly, packaging
Mode with multiple choices, can also select the lotus root starch packaging and sweet osmanthus sauce packet of big component, be equipped with taking for quantitative ratio size
Scoop carries out dispensing using feeding spoon before drinking, also belongs to protection scope of the present invention.
Embodiment 3：
A kind of instant osmanthus flower nourishing lotus root starch of the present embodiment, including lotus root starch and sweet osmanthus sauce, the lotus root starch and sweet osmanthus sauce fill respectively
In lotus root starch packet and sweet osmanthus sauce packet, the weight ratio of the lotus root starch and sweet osmanthus sauce is 26：5, wherein lotus root starch is by following weight hundred
The group of ratio is divided to be grouped as：White granulated sugar 56%；Maltodextrin 3%；Pure water 9%, surplus are pure lotus root starch (dry powder calculating)；Sweet osmanthus sauce
By forming following weight percentage components：550 parts of fresh sweet osmanthus；460 parts of white granulated sugar；450 parts of pure water；750 parts of malt syrup；
1.5 parts of deoxidation sodium acetate；15 parts of citric acid；1.5 parts of sodium alginate.
The method that the present embodiment prepares instant osmanthus flower nourishing lotus root starch, includes the following steps：
One, prepared by lotus root starch：
（1）, mixing：According to the above ratio by pure lotus root starch, white granulated sugar, maltodextrin, pure water mixing, and stir 45 minutes；
（2）, be granulated：Said mixture input is waved comminutor to be granulated, comminutor sieve pore is 20 mesh；
（3）, it is dry：The material being granulated is dried using boiling drier, drying temperature control is at 90 DEG C, drying time
60 minutes, moisture is dropped to the 8% of material original water content；
（4）, screening：It is sieved with the sieve of 50 mesh, rejects powder or little particle, obtain lotus root starch powder；
（5）, packaging：Powder after screening is packed with machine, the lotus root starch packet per 26 grams of pouch is made；
Two, prepared by sauce packet：
（1）, picking：Fresh sweet osmanthus is picked before the sun comes out, prevents loss of effective components, after picking, is carried out in time
Processing, rejects impurity therein；
（2）, kneading：It selects fresh sweet osmanthus, white granulated sugar to be uniformly mixed according to the above ratio, manually into rubbing, is to there is juice exudation
Only；
（3）, dispensing：Pure water, malt syrup, deoxidation sodium acetate, citric acid, sodium alginate are uniformly mixed according to the above ratio,
Obtain mixed liquor；
（4）, mixing：By step（3）The mixed liquor of acquisition pours into the fresh sweet osmanthus for having kneaded and having finished；
（5）, it is marinated：By step（4）Mixed material be packed into Pickles jar, sealing, pickling storage can be obtained sweet-scented osmanthus sauce in two months
Material；
（6）, packaging：Due to more containing sugar in sauce, concentration is big, and viscosity is high, and inconvenience is packed with packing machine, therefore, in splitting
Sweet osmanthus sauce is heated in advance before packaging, temperature setting is 45 DEG C, and the sweet osmanthus sauce after heating carries out splitting hot packing, often
5 grams of pouch, the packaging bag for packing the sweet osmanthus sauce use PVDC films；
（7）, sterilization.In order to extend the shelf-life of sauce, the sweet osmanthus sauce packet completed to bag distribution packaging must be sterilized；Sterilization
Mode is sterilized using hot bath, and at 125 DEG C, heating time is arranged 30 minutes for bath temperature control；
Three, finished product packing：
（1）, the sweet osmanthus sauce packet of the lotus root starch packet of 26 gram weights and 5 gram weights is packaged together, hand-filling is at box or bag, often
Match the sweet osmanthus sauce packet of equivalent amount in box or every bag according to the quantity of lotus root starch packet.
Certainly, above description is not limitation of the present invention, and the present invention is also not limited to the example above, the art
Those of ordinary skill, the present invention essential scope in, the variations, modifications, additions or substitutions made, should all belong to the present invention
Protection domain.
Claims (10)
1. a kind of instant osmanthus flower nourishing lotus root starch, which is characterized in that including lotus root starch and sweet osmanthus sauce, the lotus root starch and sweet osmanthus sauce point
Zhuan not be in lotus root starch packet and sweet osmanthus sauce packet, the weight ratio of the lotus root starch and sweet osmanthus sauce is 26：5, the sweet osmanthus sauce is by such as
The group of lower weight percent is grouped as：450~550 parts of fresh sweet osmanthus；300~460 parts of white granulated sugar；350~450 parts of pure water；Wheat
650~750 parts of bud syrup；0.5~1.5 part of deoxidation sodium acetate；5~15 parts of citric acid；0.5~1.5 part of sodium alginate.
2. instant osmanthus flower nourishing lotus root starch according to claim 1, characterized in that the sweet osmanthus sauce is by following weight percent
The group of ratio is grouped as：The sweet osmanthus sauce by forming following weight percentage components：500 parts of fresh sweet osmanthus；380 parts of white granulated sugar；
700 parts of malt syrup；1 part of deoxidation sodium acetate；10 parts of citric acid；1 part of sodium alginate；400 parts of pure water.
3. instant osmanthus flower nourishing lotus root starch according to claim 1, it is characterized in that：The lotus root starch is by following weight percent
Group is grouped as：White granulated sugar 40%~56%；Maltodextrin 1%~3%；Pure water 5%~9%, surplus are pure lotus root starch (dry powder meter
It calculates).
4. instant osmanthus flower nourishing lotus root starch according to claim 3, it is characterized in that：The lotus root starch is by following weight percent
Group is grouped as：White granulated sugar 48%；Maltodextrin 2%；Pure water 7%, surplus are pure lotus root starch (dry powder calculating).
5. a method of preparing instant osmanthus flower nourishing lotus root starch, which is characterized in that include the following steps：
One, prepared by lotus root starch：
(1), it mixes：According to the above ratio by pure lotus root starch, white granulated sugar, maltodextrin, pure water mixing, and stir 35~45 minutes；
(2), it is granulated：Said mixture input is waved comminutor to be granulated, comminutor sieve pore is 12~20 mesh；
(3), dry：The material being granulated is dried, drying temperature control is at 70~90 DEG C, 30~60 points of drying time
Moisture is dropped to the 7~8% of material original water content by clock；
(4), it sieves：It is sieved with the sieve of 30~50 mesh, rejects powder or little particle, obtain lotus root starch powder；
(5), it packs：Powder after screening is packed with machine, the lotus root starch packet containing constant weight lotus root starch is made；
Two, prepared by sauce packet：
(1), it picks：Fresh sweet osmanthus is picked before the sun comes out, after picking, is handled in time, is rejected therein miscellaneous
Matter；
(2), it kneads：Ratio as described in claim 1 selects fresh sweet osmanthus, white granulated sugar to be uniformly mixed, manually into rubbing, to having
Until juice oozes out；
(3), dispensing：Ratio as described in claim 1 is by pure water, malt syrup, deoxidation sodium acetate, citric acid, alginic acid
Sodium is uniformly mixed, and obtains mixed liquor；
(4), it mixes：The mixed liquor that step (3) obtains is poured into the fresh sweet osmanthus for having kneaded and having finished；
(5), it pickles：The mixed material of step (4) is packed into Pickles jar, sealing, pickling storage can be obtained sweet-scented osmanthus sauce in two months
Material；
(6), it packs：Sweet osmanthus sauce is pressed into constant weight bag distribution packaging；
(7), it sterilizes.The sweet osmanthus sauce packet completed to bag distribution packaging is sterilized；
Three, finished product packing：
(1), lotus root starch packet and sweet osmanthus sauce packet are packaged together, hand-filling is at box or bag, according to lotus root starch per box or in every bag
The quantity of packet matches the sweet osmanthus sauce packet of equivalent amount.
6. the preparation method of instant osmanthus flower nourishing lotus root starch according to claim 5, it is characterized in that：The lotus root starch preparation process
In, pure lotus root starch, white granulated sugar, maltodextrin, the pure water mixing time are 40 minutes, granulation process, and comminutor sieve pore is 16
The drying temperature of mesh, the material being granulated is controlled at 80 DEG C, and 45 minutes drying times, moisture drops to material original water content
7.5%.
7. the preparation method of instant osmanthus flower nourishing lotus root starch according to claim 5, it is characterized in that：The sauce packet prepares step
Suddenly in (6), sweet osmanthus sauce is heated in advance before bag distribution packaging, temperature setting is 35~45 DEG C, the sweet-scented osmanthus sauce after heating
Material carries out hot packing.
8. the preparation method of instant osmanthus flower nourishing lotus root starch according to claim 5, it is characterized in that：The sauce that the packaging is completed
Material packet is sterilized using hot bath, and at 115~125 DEG C, heating time is arranged 20~30 minutes for bath temperature control.
9. the preparation method of instant osmanthus flower nourishing lotus root starch according to claim 5, it is characterized in that：The lotus root starch preparation process
(3) in, the material being granulated is dried using boiling drier.
10. the preparation method of instant osmanthus flower nourishing lotus root starch according to claim 5, it is characterized in that：Pack the sweet-scented osmanthus sauce
The packaging bag of material uses PVDC films.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810119076.4A CN108283291A (en) | 2018-02-06 | 2018-02-06 | A kind of instant osmanthus flower nourishing lotus root starch and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810119076.4A CN108283291A (en) | 2018-02-06 | 2018-02-06 | A kind of instant osmanthus flower nourishing lotus root starch and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108283291A true CN108283291A (en) | 2018-07-17 |
Family
ID=62832546
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810119076.4A Pending CN108283291A (en) | 2018-02-06 | 2018-02-06 | A kind of instant osmanthus flower nourishing lotus root starch and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108283291A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108991438A (en) * | 2018-09-06 | 2018-12-14 | 南京宏心源食品有限公司 | A kind of instant Sweet-scented Osmanthus taro seedling and preparation method thereof |
| CN109043411A (en) * | 2018-08-28 | 2018-12-21 | 合肥田源生态农业科技有限公司 | A kind of instant full lotus root starch processing technology of sugar-free |
| CN109619535A (en) * | 2018-12-31 | 2019-04-16 | 安徽泓森高科林业股份有限公司 | A kind of processing method of deep gloomy Chinese scholartree fresh flower sauce |
| CN113180221A (en) * | 2021-05-27 | 2021-07-30 | 武汉家乐美食品有限公司 | Stuffing for making sweet soup balls, preparation method of stuffing and sweet soup balls |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1236570A (en) * | 1998-05-22 | 1999-12-01 | 易志远 | Instant lotus root starch and its components. |
| CN101164447A (en) * | 2006-10-20 | 2008-04-23 | 胡定民 | Instant osmanthus flower lotus seed lotus root powder and processing method thereof |
| CN101536785A (en) * | 2009-04-22 | 2009-09-23 | 李震 | Instant crispy 16-treasure nutrition powder |
| CN101731336A (en) * | 2009-12-28 | 2010-06-16 | 内蒙古伊利实业集团股份有限公司 | Yoghourt containing marmalade and making method thereof |
| CN105124472A (en) * | 2015-09-29 | 2015-12-09 | 李文霞 | Sweet-osmanthus-flavor health-care lotus root starch and preparation method thereof |
| CN105685891A (en) * | 2016-02-23 | 2016-06-22 | 福建农林大学 | Instant whole lotus root powder containing highly-resistant starch and preparation method of instant whole lotus root powder containing highly-resistant starch |
-
2018
- 2018-02-06 CN CN201810119076.4A patent/CN108283291A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1236570A (en) * | 1998-05-22 | 1999-12-01 | 易志远 | Instant lotus root starch and its components. |
| CN101164447A (en) * | 2006-10-20 | 2008-04-23 | 胡定民 | Instant osmanthus flower lotus seed lotus root powder and processing method thereof |
| CN101536785A (en) * | 2009-04-22 | 2009-09-23 | 李震 | Instant crispy 16-treasure nutrition powder |
| CN101731336A (en) * | 2009-12-28 | 2010-06-16 | 内蒙古伊利实业集团股份有限公司 | Yoghourt containing marmalade and making method thereof |
| CN105124472A (en) * | 2015-09-29 | 2015-12-09 | 李文霞 | Sweet-osmanthus-flavor health-care lotus root starch and preparation method thereof |
| CN105685891A (en) * | 2016-02-23 | 2016-06-22 | 福建农林大学 | Instant whole lotus root powder containing highly-resistant starch and preparation method of instant whole lotus root powder containing highly-resistant starch |
Non-Patent Citations (1)
| Title |
|---|
| 李美凤，等: "低糖玫瑰花酱的研制", 《轻工科技》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109043411A (en) * | 2018-08-28 | 2018-12-21 | 合肥田源生态农业科技有限公司 | A kind of instant full lotus root starch processing technology of sugar-free |
| CN108991438A (en) * | 2018-09-06 | 2018-12-14 | 南京宏心源食品有限公司 | A kind of instant Sweet-scented Osmanthus taro seedling and preparation method thereof |
| CN109619535A (en) * | 2018-12-31 | 2019-04-16 | 安徽泓森高科林业股份有限公司 | A kind of processing method of deep gloomy Chinese scholartree fresh flower sauce |
| CN113180221A (en) * | 2021-05-27 | 2021-07-30 | 武汉家乐美食品有限公司 | Stuffing for making sweet soup balls, preparation method of stuffing and sweet soup balls |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100546501C (en) | Rice dumpling beneficent to intelligence | |
| CN108283291A (en) | A kind of instant osmanthus flower nourishing lotus root starch and preparation method thereof | |
| CN103719944B (en) | Preparation method of rye-based food therapeutic health powder | |
| CN102783612B (en) | Manufacture technology for green tea rice | |
| CN108142886A (en) | A kind of instant rose nourishing lotus root starch and preparation method thereof | |
| CN103444954B (en) | Health-keeping Shange yam tea (healthcare food) | |
| CN103584022A (en) | Blood replenishing and Qi tonifying lotus root starch and preparation method thereof | |
| CN102934771B (en) | Selenium-rich noodles | |
| CN106070813A (en) | Green tea powder nourishing medicinal granule | |
| CN105709149A (en) | Medicinal plant selenium-enriched and zinc-enriched enzyme and preparation method thereof | |
| CN103584203A (en) | Blood replenishing and Qi tonifying black sesame paste and preparation method thereof | |
| CN103349113A (en) | Pomelo tea for lipid reduction and beauty treatment | |
| CN103947950B (en) | A kind of red compound health rice cake and processing method thereof | |
| CN108936487A (en) | Chrysanthemum jujube compound health jelly and preparation method thereof | |
| CN107281059A (en) | A kind of spontaneous heat type beauty mask | |
| CN103549545A (en) | Processing method of red yeast Chinese chestnut leisure food | |
| CN103504188A (en) | Black flour and preparation method thereof | |
| CN106261874A (en) | A kind of stewed duck with bean sauce manufacture method | |
| CN106234736A (en) | Milk taste peanut brittle | |
| CN106212844A (en) | Sesame peanut sugar | |
| CN105533600A (en) | Ready-to-eat honey paste prepared from ginseng flowers and pollen pini and preparation method of honey paste | |
| CN109619139A (en) | A kind of red barnyard grass biscuit and preparation method thereof with tonify deficiency benefit health | |
| CN105969613A (en) | Lepidium meyenii walp flower healthcare liquor and preparation method thereof | |
| CN107410599A (en) | A kind of health-care selenium-rich colored rice tea bag | |
| CN106616775A (en) | Sesame paste having efficacies of maintaining beauty and keeping young and preparation method of sesame paste |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| 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: 20180717 |
|
| RJ01 | Rejection of invention patent application after publication |