CN109393479A - A kind of production method of lily original powder - Google Patents
A kind of production method of lily original powder Download PDFInfo
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- CN109393479A CN109393479A CN201811259665.9A CN201811259665A CN109393479A CN 109393479 A CN109393479 A CN 109393479A CN 201811259665 A CN201811259665 A CN 201811259665A CN 109393479 A CN109393479 A CN 109393479A
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- lily
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- yam
- lily bulb
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- 241000234435 Lilium Species 0.000 title claims abstract description 88
- 239000000843 powder Substances 0.000 title claims abstract description 64
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 239000000284 extract Substances 0.000 claims abstract description 77
- 235000004879 dioscorea Nutrition 0.000 claims abstract description 35
- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 235000019698 starch Nutrition 0.000 claims abstract description 17
- 239000008107 starch Substances 0.000 claims abstract description 17
- 239000003205 fragrance Substances 0.000 claims abstract description 16
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 15
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 15
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 15
- 229930006000 Sucrose Natural products 0.000 claims abstract description 15
- 235000007215 black sesame Nutrition 0.000 claims abstract description 15
- 235000012907 honey Nutrition 0.000 claims abstract description 15
- 239000005862 Whey Substances 0.000 claims abstract description 14
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 14
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 14
- 238000009835 boiling Methods 0.000 claims abstract description 14
- 238000001035 drying Methods 0.000 claims abstract description 14
- 230000001376 precipitating effect Effects 0.000 claims abstract description 14
- 238000003756 stirring Methods 0.000 claims abstract description 14
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 13
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 13
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 13
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 13
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 12
- 244000290333 Vanilla fragrans Species 0.000 claims abstract description 10
- 235000009499 Vanilla fragrans Nutrition 0.000 claims abstract description 10
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims abstract description 10
- 238000000227 grinding Methods 0.000 claims abstract description 9
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 210000003709 heart valve Anatomy 0.000 claims description 24
- 239000002002 slurry Substances 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 12
- 239000011812 mixed powder Substances 0.000 claims description 8
- 241000196324 Embryophyta Species 0.000 claims description 7
- 235000005979 Citrus limon Nutrition 0.000 claims description 6
- 244000131522 Citrus pyriformis Species 0.000 claims description 6
- 238000005352 clarification Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 230000018044 dehydration Effects 0.000 claims description 6
- 238000006297 dehydration reaction Methods 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000002386 leaching Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 230000035622 drinking Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000004090 dissolution Methods 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 239000012535 impurity Substances 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 description 6
- 238000013019 agitation Methods 0.000 description 5
- 238000007654 immersion Methods 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000005238 degreasing Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- IAKHMKGGTNLKSZ-INIZCTEOSA-N (S)-colchicine Chemical compound C1([C@@H](NC(C)=O)CC2)=CC(=O)C(OC)=CC=C1C1=C2C=C(OC)C(OC)=C1OC IAKHMKGGTNLKSZ-INIZCTEOSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015816 nutrient absorption Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
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- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Dairy Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of production methods of lily original powder, are related to food processing technology field.The present invention is made of the component of following weight percent: lily bulb extract 68%~81.4%, wholemeal 8%~10%, PURE WHEY 1%~2.5%, soft white sugar 0.5%~1.2%, skimmed milk powder 0.4%~0.7%, honey element 0.3%~0.45%, edible essence fragrance 0.05%~0.12%, vanilla extract 2%~5.6%, yam extract 2.5%~3%, black sesame powder 0.85%~0.96%, lotus root starch 3%~7.5%, the present invention passes through boiling, grinding, stirring, precipitating, filtering, with drying, eliminate undesired impurities in lily bulb and Chinese yam, so that the powder of lily bulb extract and yam extract is finer and smoother, nutritive value is higher, be conducive to the dissolution of electuary and the absorption of human body , the nutritional ingredient in lily original powder can be effectively absorbed for different drinking persons, have the advantages that improve the health-care effect of lily original powder.
Description
Technical field
The present invention relates to food processing technology field, specially a kind of production method of lily original powder.
Background technique
Lily is the traditional rare food in China, is the medical and edible dual purpose plant that the first batch of Ministry of Public Health is approved, has Yin nourishing and lung moistening,
The health-care efficacies such as clearing away the heart fire and tranquillizing.Lily root flour is the dry meat scale leaf starch of lily, and lily root flour is from wild or artificial cultivation
Processing is extracted in lily bulb, starch-containing 70% or more the amount of underground bulb；There is high nutritive value, is rich in vitamin
The compositions such as B1, B2, C, also containing amino acid, calcium, phosphorus, iron, liliosideA, liliosideB, colchicin etc., the comprehensive Quan Zuoyong of these compositions
In human body, not only with the function of good nutritious tonifying, but also to a variety of Seasonal diseases caused by dry in autumn
There is certain preventive and therapeutic effect.
Existing lily original powder ingredient is simple, and taste is single, and when electuary, which needs to add other flavouring, could promote mouthfeel,
And digestion and absorption function has differences between different human body, after lily original powder electuary is drunk, part drinking person cannot completely by
Nutrient absorption reduces the health-care effect of lily original powder, therefore mouthfeel is that those skilled in the art need to solve with assimilation effect difference
The technical issues of.
Summary of the invention
The present invention provides a kind of production methods of lily original powder, are achieved by the following technical programs: a kind of lily
The production method of original powder, made of the component of following weight percent:
Lily bulb extract 68%~81.4%, wholemeal 8%~10%, PURE WHEY 1%~2.5%, silk floss are white
Sugar 0.5%~1.2%, skimmed milk powder 0.4%~0.7%, honey element 0.3%~0.45%, edible essence fragrance 0.05%~
0.12%, vanilla extract 2%~5.6%, yam extract 2.5%~3%, black sesame powder 0.85%~0.96%, lotus root starch
3%~7.5%.
The preparation method comprises the following steps:
SS01 prepares lily bulb extract, pulverizes；
SS02 prepares yam extract, pulverizes；
It is under SS03 room temperature that wholemeal, PURE WHEY, skimmed milk powder, black sesame powder, lotus root starch is uniform according to said ratio
Mixing improves temperature to 65 DEG C, and addition soft white sugar, honey element and edible essence fragrance are continuesd to mix 8~10 minutes, mixed
Close powder；
The lily bulb extract and yam extract of powdery are added in mixed-powder by SS04, add fragrant son with screen
Blue immersion liquid continuess to mix 30 minutes, obtains lily original powder.
Further, lily bulb extract is prepared by the following method to obtain:
SS011 pushes lily bulb aside, separates sidelobe and heart valve, is respectively put into different pots after cleaning, be added clear water and
The plant ash of 0.03% proportion, pulls sidelobe and heart valve out after boiling；
Sidelobe and heart valve are separately added into clear water grinding by SS012, and sidelobe is ground to 300 mesh, and heart valve is ground to 230 mesh, grinds
It is used Bag filter 3~5 times after mill, when filtering constantly stirs inside cloth bag；
The filtered lily slurries of SS013 are rinsed with clear water, are stirred 1 time every 20 minutes, are stirred the time 30 seconds, agitation time
Number 3~4 times, remove dross, the lily slurry after removal precipitating after clarification；Repeat above-mentioned step 2~3 time SS03；
Slurry centrifugal dehydration after SS014 precipitating, it is obtained by drying to arrive lily bulb extract.
Further, yam extract is prepared by the following method to obtain:
The peeling of SS021 Chinese yam, boiling are ground to slurry after ten minutes；
SS022 yam pulp is put into pot plus the heating of clear water small fire, stands cooling after removing liquid level dross；
SS023 cooled and filtered is added the lemon juice of 0.06% proportion, stirs 2~3 times, extracts after drying up to Chinese yam
Object.
The invention has the following advantages:
1, the production method of the lily original powder, by boiling, grinding, stirring, precipitating, filtering and drying and etc., removal
Undesired impurities in lily bulb and Chinese yam, so that the powder of lily bulb extract and yam extract is finer and smoother, nutrition
Value is higher, is conducive to the dissolution of electuary and the absorption of human body, can effectively absorb lily original for different drinking persons
Nutritional ingredient in powder has the advantages that improve the health-care effect of lily original powder.
2, the production method of the lily original powder can be with by the uniform mixing of wholemeal, vanilla extract, black sesame powder
The fragrance of lily original powder is improved, lotus root starch can promote the mouthfeel of lily original powder, and soft white sugar, honey element, edible essence fragrance then make
The delicious degree for obtaining lily original powder improves, and avoids addition flavouring, has the advantages that promoting lily original powder deliciousness spends.
Certainly, it implements any of the products of the present invention and does not necessarily require achieving all the advantages described above at the same time.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's all other embodiment obtained without creative efforts belongs to the model that the present invention protects
It encloses.
Embodiment one
Select lily bulb extract 68%~81.4%, wholemeal 8%~10%, PURE WHEY 1%~2.5%,
Soft white sugar 0.5%~1.2%, skimmed milk powder 0.4%~0.7%, honey element 0.3%~0.45%, edible essence fragrance
0.05%~0.12%, vanilla extract 2%~5.6%, yam extract 2.5%~3%, black sesame powder 0.85%~
0.96%, lotus root starch 3%~7.5%.
The preparation method comprises the following steps:
SS01 prepares lily bulb extract, pulverizes；
SS02 prepares yam extract, pulverizes；
It is under SS03 room temperature that wholemeal, PURE WHEY, skimmed milk powder, black sesame powder, lotus root starch is uniform according to said ratio
Mixing improves temperature to 65 DEG C, and addition soft white sugar, honey element and edible essence fragrance are continuesd to mix 8~10 minutes, mixed
Close powder；
The lily bulb extract and yam extract of powdery are added in mixed-powder by SS04, add fragrant son with screen
Blue immersion liquid continuess to mix 30 minutes, obtains lily original powder.
Wherein, lily bulb extract is prepared by the following method to obtain:
SS011 pushes lily bulb aside, separates sidelobe and heart valve, is respectively put into different pots after cleaning, be added clear water and
The plant ash of 0.03% proportion, pulls sidelobe and heart valve out after boiling；
Sidelobe and heart valve are separately added into clear water grinding by SS012, and sidelobe is ground to 300 mesh, and heart valve is ground to 230 mesh, grinds
It is used Bag filter 3~5 times after mill, when filtering constantly stirs inside cloth bag；
The filtered lily slurries of SS013 are rinsed with clear water, are stirred 1 time every 20 minutes, are stirred the time 30 seconds, agitation time
Number 3~4 times, remove dross, the lily slurry after removal precipitating after clarification；Repeat above-mentioned step 2~3 time SS03；
Slurry centrifugal dehydration after SS014 precipitating, it is obtained by drying to arrive lily bulb extract.
Wherein, yam extract is prepared by the following method to obtain:
The peeling of SS021 Chinese yam, boiling are ground to slurry after ten minutes；
SS022 yam pulp is put into pot plus the heating of clear water small fire, stands cooling after removing liquid level dross；
SS023 cooled and filtered is added the lemon juice of 0.06% proportion, stirs 2~3 times, extracts after drying up to Chinese yam
Object.
Embodiment two
Select wholemeal 8.5%~9.5%, PURE WHEY 1.6%~2.2%, soft white sugar 0.8%~0.9%, degreasing
Milk powder 0.5%~0.6%, honey element 0.40%~0.42%, edible essence fragrance 0.08%~0.10%, vanilla extract
3.5%~4.6%, yam extract 2.7%~2.9%, black sesame powder 0.91%~0.94%, lotus root starch 4.5%~6.5%,
Surplus is lily bulb extract.
The preparation method comprises the following steps:
SS01 prepares lily bulb extract, pulverizes；
SS02 prepares yam extract, pulverizes；
It is under SS03 room temperature that wholemeal, PURE WHEY, skimmed milk powder, black sesame powder, lotus root starch is uniform according to said ratio
Mixing improves temperature to 60 DEG C, and addition soft white sugar, honey element and edible essence fragrance are continuesd to mix 7~9 minutes, mixed
Powder；
The lily bulb extract and yam extract of powdery are added in mixed-powder by SS04, add fragrant son with screen
Blue immersion liquid continuess to mix 25 minutes, obtains lily original powder.
Wherein, lily bulb extract is prepared by the following method to obtain:
SS011 pushes lily bulb aside, separates sidelobe and heart valve, is respectively put into different pots after cleaning, be added clear water and
The plant ash of 0.035% proportion, pulls sidelobe and heart valve out after boiling；
Sidelobe and heart valve are separately added into clear water grinding by SS012, and sidelobe is ground to 280 mesh, and heart valve is ground to 250 mesh, grinds
It is used Bag filter 3~4 times after mill, when filtering constantly stirs inside cloth bag；
The filtered lily slurries of SS013 are rinsed with clear water, are stirred 1 time every 18 minutes, are stirred the time 25 seconds, agitation time
Number 3~4 times, remove dross, the lily slurry after removal precipitating after clarification；Repeat above-mentioned step 2~3 time SS03；
Slurry centrifugal dehydration after SS014 precipitating, it is obtained by drying to arrive lily bulb extract.
Wherein, yam extract is prepared by the following method to obtain:
The peeling of SS021 Chinese yam, boiling are ground to slurry after ten minutes；
SS022 yam pulp is put into pot plus the heating of clear water small fire, stands cooling after removing liquid level dross；
SS023 cooled and filtered is added the lemon juice of 0.06% proportion, stirs 2~3 times, extracts after drying up to Chinese yam
Object.
Embodiment three
Select lily bulb extract 68%~81.4%, wholemeal 8%~10%, PURE WHEY 1%~2.5%,
Soft white sugar 0.5%~1.2%, skimmed milk powder 0.4%~0.7%, honey element 0.3%~0.45%, edible essence fragrance
0.05%~0.12%, vanilla extract 2%~5.6%, yam extract 2.5%~3%, black sesame powder 0.85%~
0.96%, lotus root starch 3%~7.5%.
The preparation method comprises the following steps:
SS01 prepares lily bulb extract, pulverizes；
SS02 prepares yam extract, pulverizes；
It is under SS03 room temperature that wholemeal, PURE WHEY, skimmed milk powder, black sesame powder, lotus root starch is uniform according to said ratio
Mixing improves temperature to 70 DEG C, and addition soft white sugar, honey element and edible essence fragrance are continuesd to mix 8~11 minutes, mixed
Close powder；
The lily bulb extract and yam extract of powdery are added in mixed-powder by SS04, add fragrant son with screen
Blue immersion liquid continuess to mix 35 minutes, obtains lily original powder.
Wherein, lily bulb extract is prepared by the following method to obtain:
SS011 pushes lily bulb aside, separates sidelobe and heart valve, is respectively put into different pots after cleaning, be added clear water and
The plant ash of 0.03% proportion, pulls sidelobe and heart valve out after boiling；
Sidelobe and heart valve are separately added into clear water grinding by SS012, and sidelobe is ground to 300 mesh, and heart valve is ground to 230 mesh, grinds
It is used Bag filter 3~5 times after mill, when filtering constantly stirs inside cloth bag；
The filtered lily slurries of SS013 are rinsed with clear water, are stirred 1 time every 20 minutes, are stirred the time 30 seconds, agitation time
Number 3~4 times, remove dross, the lily slurry after removal precipitating after clarification；Repeat above-mentioned step 2~3 time SS03；
Slurry centrifugal dehydration after SS014 precipitating, it is obtained by drying to arrive lily bulb extract.
Wherein, yam extract is prepared by the following method to obtain:
The peeling of SS021 Chinese yam, boiling are ground to slurry after 15 minutes；
SS022 yam pulp is put into pot plus the heating of clear water small fire, stands cooling after removing liquid level dross；
SS023 cooled and filtered is added the lemon juice of 0.045% proportion, stirs 3~4 times, extracts after drying up to Chinese yam
Object.
Example IV
Select wholemeal 8.5%~9.5%, PURE WHEY 1.6%~2.2%, soft white sugar 0.8%~0.9%, degreasing
Milk powder 0.5%~0.6%, honey element 0.40%~0.42%, edible essence fragrance 0.08%~0.10%, vanilla extract
3.5%~4.6%, yam extract 2.7%~2.9%, black sesame powder 0.91%~0.94%, lotus root starch 4.5%~6.5%,
Surplus is lily bulb extract.
The preparation method comprises the following steps:
SS01 prepares lily bulb extract, pulverizes；
SS02 prepares yam extract, pulverizes；
It is under SS03 room temperature that wholemeal, PURE WHEY, skimmed milk powder, black sesame powder, lotus root starch is uniform according to said ratio
Mixing improves temperature to 65 DEG C, and addition soft white sugar, honey element and edible essence fragrance are continuesd to mix 10~12 minutes, mixed
Close powder；
The lily bulb extract and yam extract of powdery are added in mixed-powder by SS04, add fragrant son with screen
Blue immersion liquid continuess to mix 35 minutes, obtains lily original powder.
Wherein, lily bulb extract is prepared by the following method to obtain:
SS011 pushes lily bulb aside, separates sidelobe and heart valve, is respectively put into different pots after cleaning, be added clear water and
The plant ash of 0.035% proportion, pulls sidelobe and heart valve out after boiling；
Sidelobe and heart valve are separately added into clear water grinding by SS012, and sidelobe is ground to 350 mesh, and heart valve is ground to 280 mesh, grinds
It is used Bag filter 1~3 time after mill, when filtering constantly stirs inside cloth bag；
The filtered lily slurries of SS013 are rinsed with clear water, are stirred 1 time every 20 minutes, are stirred the time 40 seconds, agitation time
Number 2~3 times, remove dross, the lily slurry after removal precipitating after clarification；Repeat above-mentioned step 1~2 time SS03；
Slurry centrifugal dehydration after SS014 precipitating, it is obtained by drying to arrive lily bulb extract.
Wherein, yam extract is prepared by the following method to obtain:
SS021 Chinese yam peeling slice, boiling are ground to slurry after 4 minutes；
SS022 yam pulp is put into pot plus the heating of clear water small fire, stands cooling after removing liquid level dross；
SS023 cooled and filtered is added the lemon juice of 0.035% proportion, stirs 2~3 times, extracts after drying up to Chinese yam
Object.
In the description of this specification, the description of reference term " one embodiment ", " example ", " specific example " etc. means
Particular features, structures, materials, or characteristics described in conjunction with this embodiment or example are contained at least one implementation of the invention
In example or example.In the present specification, schematic expression of the above terms may not refer to the same embodiment or example.
Moreover, particular features, structures, materials, or characteristics described can be in any one or more of the embodiments or examples to close
Suitable mode combines.
Present invention disclosed above preferred embodiment is only intended to help to illustrate the present invention.There is no detailed for preferred embodiment
All details are described, are not limited the invention to the specific embodiments described.Obviously, according to the content of this specification,
It can make many modifications and variations.These embodiments are chosen and specifically described to this specification, is in order to better explain the present invention
Principle and practical application, so that skilled artisan be enable to better understand and utilize the present invention.The present invention is only
It is limited by claims and its full scope and equivalent.
Claims (4)
1. a kind of production method of lily original powder, it is characterised in that made of the component of following weight percent:
Lily bulb extract 68%~81.4%,
Wholemeal 8%~10%,
PURE WHEY 1%~2.5%,
Soft white sugar 0.5%~1.2%,
Skimmed milk powder 0.4%~0.7%,
Honey element 0.3%~0.45%,
Edible essence fragrance 0.05%~0.12%,
Vanilla extract 2%~5.6%,
Yam extract 2.5%~3%,
Black sesame powder 0.85%~0.96%,
Lotus root starch 3%~7.5%.
The preparation method comprises the following steps:
SS01 prepares lily bulb extract, pulverizes；
SS02 prepares yam extract, pulverizes；
Wholemeal, PURE WHEY, skimmed milk powder, black sesame powder, lotus root starch are uniformly mixed according to said ratio under SS03 room temperature,
Temperature is improved to 65 DEG C, addition soft white sugar, honey element and edible essence fragrance continues to mix 8~10 minutes, obtains mixed powder
End；
The lily bulb extract and yam extract of powdery are added in mixed-powder by SS04, with screen addition vanilla leaching
Liquid continuess to mix 30 minutes, obtains lily original powder.
2. a kind of production method of lily original powder according to claim 1, it is characterised in that by following weight percent
Made of component:
Wholemeal 8.5%~9.5%,
PURE WHEY 1.6%~2.2%,
Soft white sugar 0.8%~0.9%,
Skimmed milk powder 0.5%~0.6%,
Honey element 0.40%~0.42%,
Edible essence fragrance 0.08%~0.10%,
Vanilla extract 3.5%~4.6%,
Yam extract 2.7%~2.9%,
Black sesame powder 0.91%~0.94%,
Lotus root starch 4.5%~6.5%,
Surplus is lily bulb extract.
3. a kind of production method of lily original powder according to claim 1, it is characterised in that lily bulb extract is logical
Cross what following methods were prepared:
SS011 pushes lily bulb aside, separates sidelobe and heart valve, is respectively put into different pots after cleaning, be added clear water and
The plant ash of 0.03% proportion, pulls sidelobe and heart valve out after boiling；
Sidelobe and heart valve are separately added into clear water grinding by SS012, and sidelobe is ground to 300 mesh, and heart valve is ground to 230 mesh, after grinding
With Bag filter 3~5 times, when filtering, constantly stirs inside cloth bag；
The filtered lily slurries of SS013 are rinsed with clear water, are stirred 1 time every 20 minutes, are stirred the time 30 seconds, and number 3 is stirred
~4 times, remove dross, the lily slurry after removal precipitating after clarification；Repeat above-mentioned step 2~3 time SS03；
Slurry centrifugal dehydration after SS014 precipitating, it is obtained by drying to arrive lily bulb extract.
4. a kind of production method of lily original powder according to claim 1, it is characterised in that yam extract be by with
Lower section method is prepared:
The peeling of SS021 Chinese yam, boiling are ground to slurry after ten minutes；
SS022 yam pulp is put into pot plus the heating of clear water small fire, stands cooling after removing liquid level dross；
SS023 cooled and filtered is added the lemon juice of 0.06% proportion, stirs 2~3 times, up to yam extract after drying.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770823A (en) * | 2015-04-20 | 2015-07-15 | 青岛金麦谷润食品有限公司 | Health instant food for regulating endocrine |
| CN105394510A (en) * | 2015-12-04 | 2016-03-16 | 皖西学院 | Yam milk beverage and preparation method thereof |
| CN105613825A (en) * | 2015-12-21 | 2016-06-01 | 安徽山葛老天然食品有限公司 | Instant lily bulb milk tea |
| CN108244651A (en) * | 2016-12-29 | 2018-07-06 | 隆回县许丰现代农业有限公司 | A kind of formula of Lilium brownii var viridulum powder |
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2018
- 2018-10-26 CN CN201811259665.9A patent/CN109393479A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770823A (en) * | 2015-04-20 | 2015-07-15 | 青岛金麦谷润食品有限公司 | Health instant food for regulating endocrine |
| CN105394510A (en) * | 2015-12-04 | 2016-03-16 | 皖西学院 | Yam milk beverage and preparation method thereof |
| CN105613825A (en) * | 2015-12-21 | 2016-06-01 | 安徽山葛老天然食品有限公司 | Instant lily bulb milk tea |
| CN108244651A (en) * | 2016-12-29 | 2018-07-06 | 隆回县许丰现代农业有限公司 | A kind of formula of Lilium brownii var viridulum powder |
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