CN109480162A - A kind of production method of health taro solid beverage - Google Patents
A kind of production method of health taro solid beverage Download PDFInfo
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- CN109480162A CN109480162A CN201811629259.7A CN201811629259A CN109480162A CN 109480162 A CN109480162 A CN 109480162A CN 201811629259 A CN201811629259 A CN 201811629259A CN 109480162 A CN109480162 A CN 109480162A
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- 244000205754 Colocasia esculenta Species 0.000 title claims abstract description 135
- 235000006481 Colocasia esculenta Nutrition 0.000 title claims abstract description 135
- 235000013361 beverage Nutrition 0.000 title claims abstract description 28
- 239000007787 solid Substances 0.000 title claims abstract description 28
- 230000036541 health Effects 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
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- 239000007788 liquid Substances 0.000 claims abstract description 12
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- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 6
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 claims abstract description 6
- 229920001436 collagen Polymers 0.000 claims abstract description 6
- 235000005822 corn Nutrition 0.000 claims abstract description 6
- 239000008101 lactose Substances 0.000 claims abstract description 6
- 239000001814 pectin Substances 0.000 claims abstract description 6
- 235000010987 pectin Nutrition 0.000 claims abstract description 6
- 229920001277 pectin Polymers 0.000 claims abstract description 6
- 239000001103 potassium chloride Substances 0.000 claims abstract description 6
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 6
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims abstract description 6
- 239000011670 zinc gluconate Substances 0.000 claims abstract description 6
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- 239000005862 Whey Substances 0.000 claims abstract description 5
- 239000000711 locust bean gum Substances 0.000 claims abstract description 5
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
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- 229960005055 sodium ascorbate Drugs 0.000 claims abstract description 5
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 5
- 229940104640 chinese yam extract Drugs 0.000 claims abstract description 4
- 244000098338 Triticum aestivum Species 0.000 claims abstract 2
- 241000209094 Oryza Species 0.000 claims description 56
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 238000010438 heat treatment Methods 0.000 claims description 19
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- 239000000463 material Substances 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 11
- 238000001694 spray drying Methods 0.000 claims description 11
- 239000004382 Amylase Substances 0.000 claims description 10
- 102000013142 Amylases Human genes 0.000 claims description 10
- 108010065511 Amylases Proteins 0.000 claims description 10
- 102000004190 Enzymes Human genes 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 10
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- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 10
- 235000019418 amylase Nutrition 0.000 claims description 10
- 229940088598 enzyme Drugs 0.000 claims description 10
- 239000008213 purified water Substances 0.000 claims description 10
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- 238000004140 cleaning Methods 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 6
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 6
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 6
- 102000004139 alpha-Amylases Human genes 0.000 claims description 5
- 108090000637 alpha-Amylases Proteins 0.000 claims description 5
- 229940024171 alpha-amylase Drugs 0.000 claims description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 5
- 238000000498 ball milling Methods 0.000 claims description 5
- 229910052751 metal Inorganic materials 0.000 claims description 5
- 239000002184 metal Substances 0.000 claims description 5
- 239000001301 oxygen Substances 0.000 claims description 5
- 229910052760 oxygen Inorganic materials 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
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- 238000011084 recovery Methods 0.000 abstract description 5
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 4
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
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- 235000012054 meals Nutrition 0.000 abstract description 2
- 238000005457 optimization Methods 0.000 abstract description 2
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- 239000000284 extract Substances 0.000 description 5
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
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- 206010020880 Hypertrophy Diseases 0.000 description 1
- 206010027146 Melanoderma Diseases 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
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- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
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- 208000001848 dysentery Diseases 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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)
- Mycology (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A kind of production method of health taro solid beverage, including by the ultra high pressure treatment liquid of 70-75 parts by weight, the PURE WHEY of 5-7 parts by weight, 2.5-3 the bee glue powder of parts by weight, 2-2.5 the Isin glue collagen peptide of parts by weight, the wheat oligopeptide of 2-2.5 parts by weight, 2-2.5 the corn peptide of parts by weight, 2-2.5 the Chinese yam extract of parts by weight, 2-2.5 the fructus lycii extracted solution of parts by weight, 2-2.5 the konjaku powder of parts by weight, 1-1.5 the locust bean gum of parts by weight, 1-1.5 the pectin of parts by weight, 1-1.5 the oligofructose of parts by weight, 1-1.5 the oligoisomaltose of parts by weight, the oligomeric lactose of 1-1.5 parts by weight, the zinc gluconate of 0.2-0.3 parts by weight, the potassium chloride of 0.2-0.3 parts by weight, 0.2-0. The sodium ascorbate of the salt of 3 parts by weight, 0.2-0.3 parts by weight is uniformly mixed under the conditions of 75-85 DEG C.The present invention is using taro, Rice & peanut milk, polypeptide, water-soluble dietary fiber as primary raw material, and optimization of C/C composites develops a kind of solid beverage, not only can be used as the meal replacing food of postoperative crowd, but also has effects that auxiliary body recovery.
Description
Technical field
The present invention relates to a kind of production methods of health taro solid beverage, belong to deep-processing technical field of agricultural products.
Background technique
Taro is also known as taro, the underground bulb of aroid " taro ".The plant base portion of taro forms shortening stem, gradually tires out
Product nutrient hypertrophy, referred to as " taro ", can be edible at meat bulb.Dasheen nutrient is abundant, containing a large amount of starch, minerals,
Vitamin, dietary fiber etc., are both vegetables and grain, can prepared food, system be dry or powder processed.Since the starch granules of taro is small, only
It is 1/10th of potato starch, digestibility is up to 98.8%.Chinese medicine think taro there is appetizing to promote the production of body fluid, anti-inflammatory analgesic, tonifying Qi
Kidney-nourishing and other effects can treat for stomachache, dysentery, chronic nephritis etc., have good health maintenance effect.
Operation is a kind of wound to human body, it has damage not only for the position of operation and organ, and to entire body
All have an impact.Wound caused by operation can cause endocrine and the change of metabolic process, these changes will lead to machine endotrophic
The consumption of substance height.Therefore, reasonable nutrition is especially important, it is related to operation success or failure and the recovery of post-operative wound.
Summary of the invention
The purpose of the present invention is to provide a kind of production methods of health taro solid beverage.
In order to achieve the above objects and other related objects, present invention provide the technical scheme that a kind of health taro solid
The production method of beverage, including the following steps:
Step 1: fresh taro is cleaned up, and the bud eye of 10-20% is removed, then heating reaches the starch burn degree of taro
To 50-60%, semi-curing taro is obtained；
Step 2: the semi-curing taro that the first step is obtained is pressed into a thickness of the flat of 5-7mm, then rejects bud eye and obtain
Reject the semi-curing taro of bud eye；
Step 3: heating the semi-curing taro for the rejecting bud eye that second step obtains, make to reject the semi-curing of bud eye
The taro that taro is cured completely；
Step 4: under nitrogen protection, it is 50-100 μm that the taro of curing, which is ground to fineness, taro paste is obtained；
Step 5: rice purified water is impregnated 3-5h, obtain impregnating rice after straining water；Rice will be impregnated and purified water presses quality
It is mixed than 10:2-3, is ground into the Rice & peanut milk that fineness is 80-100 mesh；Then Rice & peanut milk is ground to fineness with colloid mill is 50-100 μ
M, then microwave heating is gelatinized Rice & peanut milk completely, obtains gelatinization Rice & peanut milk；
Step 6: the ratio of taro paste and gelatinization Rice & peanut milk 2-4:1 in mass ratio is mixed, amylase, protease are added, keeps temperature
50-55 DEG C, speed of agitator 20-40r/min of degree digests 90-120min；Then the mixed liquor after enzymatic hydrolysis is fitted into polybag,
It vacuumizes and seals, then carry out ultra high pressure treatment, obtain ultra high pressure treatment liquid；
Step 7: by the ultra high pressure treatment liquid of 70-75 parts by weight, the PURE WHEY of 5-7 parts by weight, 2.5-3 parts by weight bee
Rubber powder, the Isin glue collagen peptide of 2-2.5 parts by weight, the wheat oligopeptide of 2-2.5 parts by weight, the corn peptide of 2-2.5 parts by weight, 2-
The Chinese yam extract of 2.5 parts by weight, the fructus lycii extracted solution of 2-2.5 parts by weight, the konjaku powder of 2-2.5 parts by weight, 1-1.5 weight
Part locust bean gum, the pectin of 1-1.5 parts by weight, the oligofructose of 1-1.5 parts by weight, 1-1.5 parts by weight oligoisomaltose,
The oligomeric lactose of 1-1.5 parts by weight, the zinc gluconate of 0.2-0.3 parts by weight, 0.2-0.3 parts by weight potassium chloride, 0.2-0.3
The sodium ascorbate of the salt of parts by weight, 0.2-0.3 parts by weight is uniformly mixed under the conditions of 75-85 DEG C；
Step 8: the mixed material progress homogeneous that the 7th step is obtained using the pressure of 30-40Mpa, cyclic process 2-4 times, so
After be spray-dried, obtained powder is health taro solid beverage.
Preferred technical solution are as follows: in the first step, the taro after cleaning is placed in microwave heating equipment and handles 10-
15min, the microwave frequency of the microwave heating equipment is 3.0GHz, power density 0.30-0.40w/cm2。
Preferred technical solution are as follows: in the third step, the semi-curing taro for the rejecting bud eye that second step obtains is placed in
5-8min, microwave frequency 3.0GHz, power density 0.45-0.55w/cm are handled in tunnel type food microwave processing equipment2, make taro
Head curing completely.
Preferred technical solution are as follows: in the 4th step, the taro of curing is placed in stainless steel ball-milling equipment, extracts air
After be filled with nitrogen, be ground to fineness be 50-100 μm, obtain taro paste.
Preferred technical solution are as follows: the ultra high pressure treatment is under the conditions of 5-30 DEG C, is pressure matchmaker with water, using 450-
500MPa ultra high pressure treatment, dwell time 10-15min.
Preferred technical solution are as follows: the 7th step carries out in planetary mixer, and the main shaft stirring of the planetary mixer turns
Speed is 80-120r/min, and the stir process time is 15-25min.
Preferred technical solution are as follows: the amylase is alpha-amylase, and enzyme activity 100000-200000U, additive amount is
The 0.15-0.25% of taro paste and gelatinization Rice & peanut milk mixed liquor quality.The enzyme activity of the protease is 100000-200000U, is added
Dosage is taro paste and the 0.05-0.15% for being gelatinized Rice & peanut milk mixed liquor quality.
Preferred technical solution are as follows: the inlet air temperature of spray drying is 160-180 DEG C, feed rate 50-80ml/min,
Rotating speed of shower nozzle is 20000-25000r/min.
Preferred technical solution are as follows: the powder after spray drying is sent to filling apparatus using vacuum mode, using filling
The canned mode of nitrogen is completed to pack, and packaging material is metal can or high resistant oxygen high water resistant shape material bag.
Since above-mentioned technical proposal is used, the present invention has the advantage, that compared with prior art
The present invention is for the nutritional need of postoperative crowd and the feature of stomach weakness, with taro, Rice & peanut milk, polypeptide, aqueous soluble dietary
Fiber is primary raw material, and optimization of C/C composites develops a kind of solid beverage, not only can be used as the meal replacing food of postoperative crowd, but also tool
There is the effect of auxiliary body recovery.
Specific embodiment
Embodiments of the present invention are illustrated by particular specific embodiment below, those skilled in the art can be by this implementation
Content disclosed by example is understood other advantages and efficacy of the present invention easily.
The purpose of term used herein, which is only that, illustrates particular embodiment, it is not intended to be limited to the present invention.It removes
Non- context is explicitly shown, otherwise singular " one " used herein, "one" also include plural form.
When illustrating preferred embodiment, it is potentially based on clear purpose and uses special term；However, this specification institute
Revealer is not intended to be limited in the selected special term；And it is to be understood that each particular element includes having
Identical function, all equivalence techniques for operating in a similar manner and reaching similar effects.
A kind of embodiment one: production method of health taro solid beverage
A kind of taro solid beverage and preparation method thereof facilitating post-operative recovery, which is characterized in that include the following steps.
(1) the semi-curing microwave treatment of taro
Clean fresh taro, remove the silt on taro surface, feeler, epidermis and 15% bud eye.Taro after cleaning is placed in
13min, microwave frequency 3.0GHz, power density 0.36w/cm are handled in food-grade microwave equipment2, reach taro starch gelatinization degree
To 55%, taro reaches semi-curing state.
The taro cleaning, only eliminates 15% shallower black bud eye, and the deeper bud eye of most of growth remains embedded in
In taro pulp.
The semi-curing taro, taro pulp become soft, and remaining taro bud eye does not change then substantially, still
It is so harder stain or blackspot.
(2) taro flattens and rejects bud eye
Semi-curing taro is taken out from microwave equipment, assembles certain amount, using to roller or single roller apparatus, flattens, flatten
At uniform flat, with a thickness of 6mm；It is placed in flat taro on conveyer belt, slowly conveys；In taro transmission process
In, manual identified simultaneously rejects black bud eye therein.
The flat semi-curing taro, thinner thickness and uniformly, material is soft, and the remaining bud eye of taro is by original
First insertion state is exposed by monolithic extruded, it is easy to manual identified, and realize and quickly reject.
(3) taro microwave ripening is handled
Taro is entered in tunnel type food microwave processing equipment by conveyer belt handles 6.5min, microwave frequency 3.0GHz, power
Density 0.5w/cm2, cure taro completely.
(4) nitrogen protection ball milling refinement processing
Completely curing after taro, be placed in food-grade stainless steel ball-grinding machine, extract air, be filled with nitrogen, be fully ground to
Fineness is 75 μm, obtains taro paste.
(5) preparation and gelatinization of Rice & peanut milk
By rice raw material by magnetic separation, selection by winnowing, color sorting processing, impurity is removed, selected rice is obtained.Rice foot after will be selected
The food-grade purified water of amount impregnates 4h, filters off soaking water, obtains impregnating rice；Rice will be impregnated and food-grade purified water presses quality
Ratio mixing than 10:2.5, is ground into the Rice & peanut milk of 90 mesh；Then Rice & peanut milk is further ground to fineness with colloid mill is 75 μm.
Rice & peanut milk after colloid mill is ground is placed in food-grade microwave equipment, handles 20min, microwave frequency 3.0GHz, function
Rate density 0.5w/cm2, it is gelatinized Rice & peanut milk completely.
(6) enzymatic hydrolysis and ultra high pressure treatment
The ratio of taro paste and gelatinization Rice & peanut milk 3:1 in mass ratio is mixed, amylase, protease are added, is kept for 52 DEG C of temperature, stirred
Revolving speed 30r/min is mixed, 105min is digested.The amylase is alpha-amylase, and enzyme activity 150000U, additive amount is taro
The 0.2% of mud and gelatinization Rice & peanut milk mixed liquor quality.The protease, enzyme activity 150000U, additive amount are taro paste and paste
Change the 0.1% of Rice & peanut milk mixed liquor quality.
Mixed liquor after enzymatic hydrolysis is fitted into food grade plastic bag, in vacuum gauge pressure -0.09MPa environment hot-seal, then
It is placed in food extra-high tension unit, is pressure matchmaker with water, using 480MPa ultra high pressure treatment, dwell time at a temperature of 20 DEG C
18min obtains ultra high pressure treatment liquid (taro paste and gelatinization Rice & peanut milk mixed liquor).
(7) allotment and homogeneous
The allotment formula are as follows: 72 parts of ultra high pressure treatment liquid (taro paste and gelatinization Rice & peanut milk mixed liquor), 6 parts of PURE WHEYs,
2.8 parts of bee glue powders, 2.2 parts of Isin glue collagen peptides, 2.2 parts of wheat oligopeptides, 2.2 parts of corn peptides, 2.3 parts of Chinese yam extracts, 2.2
Part fructus lycii extracted solution, 2.2 parts of konjaku powders, 1.3 parts of locust bean gums, 1.3 parts of pectin, 1.3 parts of oligofructose, 1.3 parts of oligomeric different wheats
Bud sugar, 1.3 parts of oligomeric lactose, 0.25 part of zinc gluconate, 0.25 part of potassium chloride, 0.25 part of sodium chloride, 0.25 part of ascorbic acid
Sodium.
Material is added in the closed planet stirring tank of controllable temperature by allotment formula, temperature control is 80 DEG C, main shaft
Speed of agitator is 100r/min, stir process 32min, so that material is uniformly mixed, completes allotment.
Material after allotment is high-pressure homogeneous using 35Mpa, circular treatment 2 times.
(8) it is spray-dried
Mixed material after high-pressure homogeneous, using 170 DEG C of inlet air temperature, pan feeding flow 70ml/min, rotating speed of shower nozzle 21000r/
The spray drying of min obtains granular material, spare.
(9) it packs
By the granular material after drying, filling apparatus is sent to using vacuum mode, completes to pack using the canned mode of inflated with nitrogen,
Packaged form is metal can or high resistant oxygen high water resistant shape material bag.It completes after packaging to get to the taro for facilitating post-operative recovery
Solid beverage product.
A kind of embodiment two: production method of health taro solid beverage
A kind of production method of health taro solid beverage, including the following steps:
Step 1: fresh taro is cleaned up, and 10% bud eye is removed, then heating reaches the starch burn degree of taro
50%, obtain semi-curing taro；
Step 2: the semi-curing taro that the first step is obtained is pressed into a thickness of the flat of 5mm, then rejects bud eye and picked
Except the semi-curing taro of bud eye；
Step 3: heating the semi-curing taro for the rejecting bud eye that second step obtains, make to reject the semi-curing of bud eye
The taro that taro is cured completely；
Step 4: under nitrogen protection, it is 50 μm that the taro of curing, which is ground to fineness, taro paste is obtained；
Step 5: rice purified water is impregnated 3h, obtain impregnating rice after straining water；Rice and purified water will be impregnated in mass ratio
10:2 mixing is ground into the Rice & peanut milk that fineness is 80 mesh；Then Rice & peanut milk is ground to fineness with colloid mill is 50 μm, and then microwave adds
Heat is gelatinized Rice & peanut milk completely, obtains gelatinization Rice & peanut milk；
Step 6: the ratio of taro paste and gelatinization Rice & peanut milk 2:1 in mass ratio is mixed, amylase, protease are added, keeps temperature
50 DEG C, speed of agitator 20r/min, digest 90min；Then the mixed liquor after enzymatic hydrolysis is fitted into polybag, vacuumized and sealed,
Then ultra high pressure treatment is carried out, ultra high pressure treatment liquid is obtained；
Step 7: by the ultra high pressure treatment liquid of 70 parts by weight, the PURE WHEY of 5 parts by weight, the bee glue powder of 2.5 parts by weight, 2 weights
Measure the Isin glue collagen peptide of part, the wheat oligopeptide of 2 parts by weight, the corn peptide of 2 parts by weight, the Chinese yam extract of 2 parts by weight, 2
The fructus lycii extracted solution of parts by weight, the konjaku powder of 2 parts by weight, the locust bean gum of 1 parts by weight, the pectin of 1 parts by weight, 1 parts by weight
Oligofructose, the oligoisomaltose of 1 parts by weight, the oligomeric lactose of 1 parts by weight, the zinc gluconate of 0.2 parts by weight, 0.2 weight
Measure the potassium chloride of part, the salt of 0.2 parts by weight, 0.2 parts by weight sodium ascorbate, under the conditions of 75 DEG C be uniformly mixed；
Step 8: the pressure using 30Mpa carries out homogeneous to the mixed material that the 7th step obtains, cyclic process 2 times, then carry out
Spray drying, obtained powder is health taro solid beverage.
Preferred embodiment are as follows: in the first step, the taro after cleaning is placed in microwave heating equipment and is handled
10min, the microwave frequency of the microwave heating equipment is 3.0GHz, power density 0.30w/cm2。
Preferred embodiment are as follows: in the third step, the semi-curing taro for the rejecting bud eye that second step obtains is placed in
5min, microwave frequency 3.0GHz, power density 0.45w/cm are handled in tunnel type food microwave processing equipment2, keep taro complete
Curing.
Preferred embodiment are as follows: in the 4th step, the taro of curing is placed in stainless steel ball-milling equipment, extracts air
After be filled with nitrogen, be ground to fineness be 50 μm, obtain taro paste.
Preferred embodiment are as follows: the ultra high pressure treatment is under the conditions of 5 DEG C, is pressure matchmaker with water, super using 450MPa
HIGH PRESSURE TREATMENT, dwell time 10min.
Preferred embodiment are as follows: the 7th step carries out in planetary mixer, and the main shaft stirring of the planetary mixer turns
Speed is 80r/min, and the stir process time is 15min.
Preferred embodiment are as follows: the amylase is alpha-amylase, and enzyme activity 100000U, additive amount is taro paste
With the 0.15% of gelatinization Rice & peanut milk mixed liquor quality.The enzyme activity of the protease is 100000U, and additive amount is taro paste and gelatinization
The 0.05% of Rice & peanut milk mixed liquor quality.
Preferred embodiment are as follows: the inlet air temperature of spray drying is 160 DEG C, feed rate 50ml/min, spray head turn
Speed is 20000r/min.
Preferred embodiment are as follows: the powder after spray drying is sent to filling apparatus using vacuum mode, using filling
The canned mode of nitrogen is completed to pack, and packaging material is metal can or high resistant oxygen high water resistant shape material bag.
A kind of embodiment three: production method of health taro solid beverage
A kind of production method of health taro solid beverage, including the following steps:
Step 1: fresh taro is cleaned up, and 20% bud eye is removed, then heating reaches the starch burn degree of taro
50-60% obtains semi-curing taro；
Step 2: the semi-curing taro that the first step is obtained is pressed into a thickness of the flat of 7mm, then rejects bud eye and picked
Except the semi-curing taro of bud eye；
Step 3: heating the semi-curing taro for the rejecting bud eye that second step obtains, make to reject the semi-curing of bud eye
The taro that taro is cured completely；
Step 4: under nitrogen protection, it is 100 μm that the taro of curing, which is ground to fineness, taro paste is obtained；
Step 5: rice purified water is impregnated 5h, obtain impregnating rice after straining water；Rice and purified water will be impregnated in mass ratio
10:3 mixing is ground into the Rice & peanut milk that fineness is 100 mesh；Then Rice & peanut milk is ground to fineness with colloid mill is 100 μm, then microwave
Heating is gelatinized Rice & peanut milk completely, obtains gelatinization Rice & peanut milk；
Step 6: the ratio of taro paste and gelatinization Rice & peanut milk 4:1 in mass ratio is mixed, amylase, protease are added, keeps temperature
55 DEG C, speed of agitator 40r/min, digest 120min；Then the mixed liquor after enzymatic hydrolysis is fitted into polybag, vacuumized and sealed
Mouthful, ultra high pressure treatment is then carried out, ultra high pressure treatment liquid is obtained；
Step 7: by the ultra high pressure treatment liquid of 75 parts by weight, the PURE WHEY of 7 parts by weight, the bee glue powder of 3 parts by weight, 2.5 weights
Amount the Isin glue collagen peptide of part, the wheat oligopeptide of 2.5 parts by weight, the corn peptide of 2.5 parts by weight, 2.5 parts by weight Chinese yam mention
Take liquid, the fructus lycii extracted solution of 2.5 parts by weight, the konjaku powder of 2.5 parts by weight, the locust bean gum of 1.5 parts by weight, 1.5 parts by weight
Pectin, the oligofructose of 1.5 parts by weight, the oligoisomaltose of 1.5 parts by weight, the oligomeric lactose of 1.5 parts by weight, 0.3 weight
Part zinc gluconate, the potassium chloride of 0.3 parts by weight, the salt of 0.3 parts by weight, 0.3 parts by weight sodium ascorbate, at 85 DEG C
Under the conditions of be uniformly mixed；
Step 8: the pressure using 40Mpa carries out homogeneous to the mixed material that the 7th step obtains, cyclic process 4 times, then carry out
Spray drying, obtained powder is health taro solid beverage.
Preferred embodiment are as follows: in the first step, the taro after cleaning is placed in microwave heating equipment and is handled
15min, the microwave frequency of the microwave heating equipment is 3.0GHz, power density 0.40w/cm2。
Preferred embodiment are as follows: in the third step, the semi-curing taro for the rejecting bud eye that second step obtains is placed in
8min, microwave frequency 3.0GHz, power density 0.55w/cm are handled in tunnel type food microwave processing equipment2, keep taro complete
Curing.
Preferred embodiment are as follows: in the 4th step, the taro of curing is placed in stainless steel ball-milling equipment, extracts air
After be filled with nitrogen, be ground to fineness be 100 μm, obtain taro paste.
Preferred embodiment are as follows: the ultra high pressure treatment is under the conditions of 30 DEG C, is pressure matchmaker with water, super using 500MPa
HIGH PRESSURE TREATMENT, dwell time 15min.
Preferred embodiment are as follows: the 7th step carries out in planetary mixer, and the main shaft stirring of the planetary mixer turns
Speed is 120r/min, and the stir process time is 25min.
Preferred embodiment are as follows: the amylase is alpha-amylase, and enzyme activity 200000U, additive amount is taro paste
With the 0.25% of gelatinization Rice & peanut milk mixed liquor quality.The enzyme activity of the protease is 200000U, and additive amount is taro paste and gelatinization
The 0.15% of Rice & peanut milk mixed liquor quality.
Preferred embodiment are as follows: the inlet air temperature of spray drying is 180 DEG C, feed rate 80ml/min, spray head turn
Speed is 25000r/min.
Preferred embodiment are as follows: the powder after spray drying is sent to filling apparatus using vacuum mode, using filling
The canned mode of nitrogen is completed to pack, and packaging material is metal can or high resistant oxygen high water resistant shape material bag.
As described above is only to be not intended to tool to explain the preferred embodiments of the invention to do any shape to the present invention
Limitation in formula should all wrap therefore all have any modification or change for making the related present invention under identical spirit
It includes in the scope that the invention is intended to protect.
Claims (9)
1. a kind of production method of health taro solid beverage, it is characterised in that: include the following steps:
Step 1: fresh taro is cleaned up, and the bud eye of 10-20% is removed, then heating reaches the starch burn degree of taro
To 50-60%, semi-curing taro is obtained；
Step 2: the semi-curing taro that the first step is obtained is pressed into a thickness of the flat of 5-7mm, then rejects bud eye and obtain
Reject the semi-curing taro of bud eye；
Step 3: heating the semi-curing taro for the rejecting bud eye that second step obtains, make to reject the semi-curing of bud eye
The taro that taro is cured completely；
Step 4: under nitrogen protection, it is 50-100 μm that the taro of curing, which is ground to fineness, taro paste is obtained；
Step 5: rice purified water is impregnated 3-5h, obtain impregnating rice after straining water；Rice will be impregnated and purified water presses quality
It is mixed than 10:2-3, is ground into the Rice & peanut milk that fineness is 80-100 mesh；Then Rice & peanut milk is ground to fineness with colloid mill is 50-100 μ
M, then microwave heating is gelatinized Rice & peanut milk completely, obtains gelatinization Rice & peanut milk；
Step 6: the ratio of taro paste and gelatinization Rice & peanut milk 2-4:1 in mass ratio is mixed, amylase, protease are added, keeps temperature
50-55 DEG C, speed of agitator 20-40r/min of degree digests 90-120min；Then the mixed liquor after enzymatic hydrolysis is fitted into polybag,
It vacuumizes and seals, then carry out ultra high pressure treatment, obtain ultra high pressure treatment liquid；
Step 7: by the ultra high pressure treatment liquid of 70-75 parts by weight, the PURE WHEY of 5-7 parts by weight, 2.5-3 parts by weight bee
Rubber powder, the Isin glue collagen peptide of 2-2.5 parts by weight, the wheat oligopeptide of 2-2.5 parts by weight, the corn peptide of 2-2.5 parts by weight, 2-
The Chinese yam extract of 2.5 parts by weight, the fructus lycii extracted solution of 2-2.5 parts by weight, the konjaku powder of 2-2.5 parts by weight, 1-1.5 weight
Part locust bean gum, the pectin of 1-1.5 parts by weight, the oligofructose of 1-1.5 parts by weight, 1-1.5 parts by weight oligoisomaltose,
The oligomeric lactose of 1-1.5 parts by weight, the zinc gluconate of 0.2-0.3 parts by weight, 0.2-0.3 parts by weight potassium chloride, 0.2-0.3
The sodium ascorbate of the salt of parts by weight, 0.2-0.3 parts by weight is uniformly mixed under the conditions of 75-85 DEG C；
Step 8: the mixed material progress homogeneous that the 7th step is obtained using the pressure of 30-40Mpa, cyclic process 2-4 times, so
After be spray-dried, obtained powder is health taro solid beverage.
2. the production method of health taro solid beverage according to claim 1, it is characterised in that: in the first step, will
Taro after cleaning, which is placed in microwave heating equipment, handles 10-15min, and the microwave frequency of the microwave heating equipment is
3.0GHz, power density 0.30-0.40w/cm2。
3. the production method of health taro solid beverage according to claim 1, it is characterised in that: in the third step, will
The semi-curing taro for the rejecting bud eye that second step obtains, which is placed in tunnel type food microwave processing equipment, handles 5-8min, microwave
Frequency 3.0GHz, power density 0.45-0.55w/cm2, cure taro completely.
4. the production method of health taro solid beverage according to claim 1, it is characterised in that:, will in the 4th step
The taro of curing is placed in stainless steel ball-milling equipment, is filled with nitrogen after extracting air, and being ground to fineness is 50-100 μm, obtains taro
Head mud.
5. the production method of health taro solid beverage according to claim 1, it is characterised in that: the ultra high pressure treatment
It is under the conditions of 5-30 DEG C, is pressure matchmaker with water, using 450-500MPa ultra high pressure treatment, dwell time 10-15min.
6. the production method of health taro solid beverage according to claim 1, it is characterised in that: the 7th step is stirred in planet
It mixes in machine and carries out, the main shaft speed of agitator of the planetary mixer is 80-120r/min, and the stir process time is 15-25min.
7. the production method of health taro solid beverage according to claim 1, it is characterised in that: the amylase is α-
Amylase, enzyme activity 100000-200000U, additive amount are taro paste and the 0.15-0.25% for being gelatinized Rice & peanut milk mixed liquor quality；
The enzyme activity of the protease is 100000-200000U, and additive amount is taro paste and the 0.05- for being gelatinized Rice & peanut milk mixed liquor quality
0.15%。
8. the production method of health taro solid beverage according to claim 1, it is characterised in that: the air inlet of spray drying
Temperature is 160-180 DEG C, feed rate 50-80ml/min, rotating speed of shower nozzle 20000-25000r/min.
9. the production method of health taro solid beverage according to claim 1, it is characterised in that: after spray drying
Powder is sent to filling apparatus using vacuum mode, completes to pack using the canned mode of inflated with nitrogen, packaging material be metal can or
High resistant oxygen high water resistant shape material bag.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103653166A (en) * | 2013-12-11 | 2014-03-26 | 黄秀英 | Preparation method of solid drink with taros used as principal raw material |
| CN106722523A (en) * | 2017-01-24 | 2017-05-31 | 湖南农业大学 | A kind of application of taro processing method and its converted products |
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2018
- 2018-12-28 CN CN201811629259.7A patent/CN109480162A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103653166A (en) * | 2013-12-11 | 2014-03-26 | 黄秀英 | Preparation method of solid drink with taros used as principal raw material |
| CN106722523A (en) * | 2017-01-24 | 2017-05-31 | 湖南农业大学 | A kind of application of taro processing method and its converted products |
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