CN110973540B - Preparation method of instant taro powder - Google Patents
Preparation method of instant taro powder Download PDFInfo
- Publication number
- CN110973540B CN110973540B CN201911224406.7A CN201911224406A CN110973540B CN 110973540 B CN110973540 B CN 110973540B CN 201911224406 A CN201911224406 A CN 201911224406A CN 110973540 B CN110973540 B CN 110973540B
- Authority
- CN
- China
- Prior art keywords
- taro
- enzymolysis
- instant
- leaf extract
- carrying
- 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.)
- Active
Links
- 244000205754 Colocasia esculenta Species 0.000 title claims abstract description 109
- 235000006481 Colocasia esculenta Nutrition 0.000 title claims abstract description 109
- 239000000843 powder Substances 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 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
- 239000009429 Ginkgo biloba extract Substances 0.000 claims abstract description 13
- 239000000284 extract Substances 0.000 claims abstract description 9
- 229940092665 tea leaf extract Drugs 0.000 claims abstract description 9
- 239000004382 Amylase Substances 0.000 claims abstract description 7
- 108010065511 Amylases Proteins 0.000 claims abstract description 7
- 102000013142 Amylases Human genes 0.000 claims abstract description 7
- 235000019418 amylase Nutrition 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims description 31
- 230000008014 freezing Effects 0.000 claims description 30
- 238000000227 grinding Methods 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 18
- 238000010025 steaming Methods 0.000 claims description 17
- 238000004140 cleaning Methods 0.000 claims description 16
- 238000001914 filtration Methods 0.000 claims description 14
- 238000005520 cutting process Methods 0.000 claims description 13
- 238000000605 extraction Methods 0.000 claims description 12
- 239000005457 ice water Substances 0.000 claims description 10
- 108010019077 beta-Amylase Proteins 0.000 claims description 8
- 239000000084 colloidal system Substances 0.000 claims description 8
- 239000004745 nonwoven fabric Substances 0.000 claims description 8
- 210000004761 scalp Anatomy 0.000 claims description 8
- 238000005496 tempering Methods 0.000 claims description 8
- 238000004108 freeze drying Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 239000000287 crude extract Substances 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 238000010992 reflux Methods 0.000 claims description 6
- 241000218628 Ginkgo Species 0.000 claims description 5
- 235000011201 Ginkgo Nutrition 0.000 claims description 5
- 235000008100 Ginkgo biloba Nutrition 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims 2
- 229920002472 Starch Polymers 0.000 abstract description 10
- 235000019698 starch Nutrition 0.000 abstract description 10
- 239000008107 starch Substances 0.000 abstract description 10
- 238000012545 processing Methods 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000002496 gastric effect Effects 0.000 abstract description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 abstract description 2
- 206010000060 Abdominal distension Diseases 0.000 abstract description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 abstract description 2
- 239000004480 active ingredient Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 10
- 241001122767 Theaceae Species 0.000 description 8
- 239000000047 product Substances 0.000 description 7
- 238000009461 vacuum packaging Methods 0.000 description 7
- 239000012535 impurity Substances 0.000 description 6
- 239000002689 soil Substances 0.000 description 6
- 239000007921 spray Substances 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000003755 preservative agent Substances 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000001276 controlling effect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 206010007247 Carbuncle Diseases 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- 108060003951 Immunoglobulin Proteins 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000172 allergic effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 210000003743 erythrocyte Anatomy 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 102000018358 immunoglobulin Human genes 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 201000007227 lymph node tuberculosis Diseases 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 238000011895 specific detection Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 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
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
Landscapes
- 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)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a preparation method of instant taro whole powder, belonging to the technical field of food processing. Because the taro starch content is extremely high, the taro starch is not easy to digest after being eaten more, thereby increasing the gastrointestinal burden and causing abdominal distension. Therefore, amylase is adopted for enzymolysis, products mainly containing maltose are obtained after enzymolysis, products with different starch contents can be obtained by controlling the enzymolysis time, and instant whole powder of different batches is prepared. And finally, the citric acid, the ginkgo leaf extract and the tea leaf extract are added to adjust the taste, so that the nutrition of the instant powder is enriched, and meanwhile, the active ingredients in the extract are utilized to achieve the purpose of prolonging or ensuring the corresponding quality guarantee period.
Description
Technical Field
The invention relates to a preparation method of instant taro whole powder, belonging to the technical field of food processing.
Background
The taro is an important vegetable and grain crop, has high nutritive and medicinal value, and is a nutrient product suitable for both young and old; the starch granules of the taro are as small as 1/10 of the starch granules of the potato, the digestibility can reach more than 98 percent, and the taro is particularly suitable for infants and patients to eat, so the taro is known as 'emperor supply'. The taro is rich in water-soluble polysaccharide and has various biological activities. The taro polysaccharide has obvious effect of eliminating OH and O at higher concentration 2- Has a scavenging action and inhibits H 2 O 2 The induced erythrocyte is oxidized and hemolyzed, and has antioxidant effect. The average value of the protein content of the taro is 9.30 percent, and the content of 18 amino acids is in positive correlation with the protein content, and 16 amino acids reach a remarkable level. Taro contains a kind of mucin, which can be absorbed by human body to produce immunoglobulin, or antibody globulin, which can improve the resistance of body. Therefore, the traditional Chinese medicine considers that the taro can detoxify, has the function of inhibiting and eliminating carbuncle swelling and toxin pain of a human body, including cancerotosis, and can be used for preventing and treating diseases such as tumor, scrofula and the like.
The development direction of taro processing is that taro is mostly used for steaming or cooking in China, which limits the extension of the taro industry chain and the improvement of the added value to a certain extent. The dehydrated or cooked taro can be used as a raw material to prepare taro crisp chips, taro porridge, flavored taro ball quick-frozen products, taro lactobacillus fermented yoghourt and other products. The taro is puffed into taro paste, and the taro paste can be eaten after being mixed with boiled water or warm water, so that the taro paste has obvious taro faint scent and health-care function, and is particularly suitable for people allergic to grains or milk. The flour product prepared by mixing taro and grain is easy to digest and has higher nutritional value. However, in the present stage, the deep processing of the taro has the problem that how to change the traditional processing of the fresh quick-frozen products into various shapes and flavors and meet the requirements of differentiated consumers.
Disclosure of Invention
Aiming at the problems existing in the deep processing of the taros at the present stage, the invention provides the efficient preparation method of the taro instant whole powder, wherein part of starch is decomposed through enzymolysis, the gastrointestinal burden is reduced, the mouthfeel and the taste are enriched through citric acid, ginkgo leaf and tea leaf extracts, preservatives and preservatives are not added, and the shelf life is prolonged at the same time.
A preparation method of taro instant whole powder comprises the following steps:
(1) Cleaning: cleaning the surface of the taros by using running water, and sorting out rotten taros;
(2) Peeling and slicing: removing the taro scalp and cutting into slices;
(3) Steaming: steaming the taro slices in steam at 100 deg.C for 20-30min;
(4) Enzymolysis: draining off water from the steamed taro slices, and adding amylase for enzymolysis;
(5) Freezing: quickly freezing the enzymolyzed taro in the step (4) for 20-40 min at-80 ℃, and then freezing for 6-8h at-18 ℃;
(6) And (3) wet superfine grinding: adding ice water into the frozen taro obtained in the step (5), adding citric acid, a ginkgo leaf extract and a tea leaf extract, and carrying out wet superfine grinding to 80-100 meshes;
(7) Tempering: grinding for 4 to 5 times by a colloid mill, homogenizing for 2 to 3 times by a high-pressure homogenizer, and filtering for 3 to 5 times by a non-woven fabric;
(8) Spray-freezing and drying to obtain instant powder.
The amylase in the step (4) is beta-amylase, and the enzymolysis conditions are as follows: performing enzymolysis at 37-40 deg.C for 40-120min.
The adding amount of the ice water, the citric acid, the ginkgo leaf extract and the tea leaf extract in the step (6) is 40-60%, 0.1-0.5%, 5-10% and 4-9% of the mass of the frozen taro.
The preparation process of the ginkgo leaf extract in the step (6) comprises the following steps: pulverizing dried folium Ginkgo, and mixing with 40% ethanol solution at a ratio of 1:4, carrying out alcohol extraction, carrying out reflux extraction for three times, combining the extracting solutions and concentrating until the density is 1.1; filtering, and concentrating the filtrate to obtain crude extract.
The preparation process of the tea extract in the step (6) comprises the following steps: pulverizing dried tea, and mixing with 50% ethanol solution at a ratio of 1:3, carrying out alcohol extraction, carrying out reflux extraction for four times, combining the extracting solutions and concentrating until the density is 1.1; filtering, and concentrating the filtrate to obtain crude extract.
The taro instant whole powder prepared by the method is provided.
Because the taro starch content is extremely high, the taro starch is not easy to digest after being eaten more, thereby increasing the gastrointestinal burden and causing abdominal distension. Therefore, amylase is adopted for enzymolysis, a product mainly containing maltose is obtained after enzymolysis, products with different starch contents can be obtained by controlling the enzymolysis time, and instant whole powder with different batches is prepared.
Finally, citric acid, ginkgo leaf extract and tea extract are added to adjust the taste, so that the nutrition of the instant powder is enriched, and the active ingredients in the extract are utilized to achieve the purpose of prolonging or ensuring the corresponding quality guarantee period.
The invention has the advantages of
1. Without addition of additives
The instant whole powder prepared by the invention is not added with a preservative and a preservative, and the effect of ensuring the quality guarantee period is achieved by adopting pure plant extracts.
2. Wide range of people
The invention designs the instant powder with different starch contents obtained by regulating and controlling the enzymolysis time of the amylase, so as to obtain instant whole powder suitable for people with different conditions, and the instant whole powder has no other side effects while increasing nutrition.
3. Nutrition supplement
Taro contains a large amount of protein, the prepared powder can replace protein powder, and simultaneously contains rich polysaccharide, so that the effects of removing free radicals and resisting oxidation can be achieved.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The preparation process of the ginkgo leaf extract comprises the following steps: pulverizing dried folium Ginkgo, and mixing with 40% ethanol solution at a ratio of 1:4, carrying out alcohol extraction, carrying out reflux extraction for three times, combining the extracting solutions and concentrating until the density is 1.1; filtering, and concentrating the filtrate to obtain crude extract.
The preparation process of the tea extract comprises the following steps: crushing dried tea leaves, and mixing the crushed tea leaves with 50% ethanol solution according to a material-liquid ratio of 1:3, carrying out alcohol extraction, carrying out reflux extraction for four times, combining the extracting solutions and concentrating until the density is 1.1; filtering, and concentrating the filtrate to obtain crude extract.
Example 1
A preparation method of taro instant whole powder comprises the following steps:
(1) Cleaning: cleaning impurities such as soil on the surface of the taros by using flowing water, and sorting out rotten taros;
(2) Peeling and slicing: removing taro scalp by a peeler, and cutting into slices of about 0.5 mm;
(3) Steaming: steaming the taro slices in steam at 100 deg.C for 20min;
(4) Enzymolysis: draining water from the steamed taro slices, adding beta-amylase, and performing enzymolysis at 37-40 deg.C for 40min;
(5) Freezing: quickly freezing the taro subjected to enzymolysis in the step (4) at-80 ℃ for 20min, and then freezing the taro at-18 ℃ for 8h;
(6) Wet superfine grinding: adding 0.4kg of ice water into 1kg of the frozen taro obtained in the step (5), adding 1g of citric acid, 50g of ginkgo leaf extract and 90g of tea leaf extract, and carrying out wet superfine grinding to 80 meshes by using a cutting type wet superfine grinder;
(7) Tempering: grinding for 4 times by colloid mill, homogenizing for 3 times by high pressure homogenizer, and filtering with non-woven fabric for 5 times;
(8) Spray freeze drying: namely, the feeding flow is 25mL/min, the freezing temperature is-30 ℃, and the instant whole powder is obtained by vacuum packaging.
Example 2
A preparation method of taro instant whole powder comprises the following steps:
(1) Cleaning: cleaning impurities such as soil on the surface of the taros by using flowing water, and sorting out rotten taros;
(2) Peeling and slicing: removing taro scalp by a peeling machine, and cutting into slices of about 0.5 mm;
(3) Steaming: steaming the taro slices in steam at 100 deg.C for 30min;
(4) Enzymolysis: draining water from the steamed taro slices, adding beta-amylase, and performing enzymolysis at 37-40 deg.C for 120min;
(5) Freezing: quickly freezing the taro subjected to enzymolysis in the step (4) at-80 ℃ for 40min, and then freezing the taro at-18 ℃ for 6h;
(6) And (3) wet superfine grinding: adding 0.6kg of ice water into 1kg of frozen taro obtained in the step (5), adding 5g of citric acid, 100g of ginkgo leaf extract and 40g of tea leaf extract, and carrying out wet superfine grinding to 100 meshes by using a cutting type wet superfine grinder;
(7) Tempering: grinding with colloid mill for 5 times, homogenizing with high pressure homogenizer for 2 times, and filtering with non-woven fabric for 3 times;
(8) Spray freeze drying: namely, the feeding flow is 25mL/min, the freezing temperature is-30 ℃, and the instant whole powder is obtained by vacuum packaging.
Example 3
A preparation method of taro instant whole powder comprises the following steps:
(1) Cleaning: cleaning impurities such as soil on the surface of the taros by using flowing water, and sorting out rotten taros;
(2) Peeling and slicing: removing taro scalp by a peeling machine, and cutting into slices of about 0.5 mm;
(3) Steaming: steaming the taro slices in steam at 100 deg.C for 30min;
(4) Enzymolysis: draining water from the steamed taro slices, adding beta-amylase, and performing enzymolysis at 37-40 deg.C for 80min;
(5) Freezing: quickly freezing the taro subjected to enzymolysis in the step (4) at-80 ℃ for 30min, and then freezing the taro at-18 ℃ for 7h;
(6) Wet superfine grinding: adding 0.5kg of ice water into 1kg of frozen taro obtained in the step (5), adding 3g of citric acid, 80g of ginkgo leaf extract and 70g of tea leaf extract, and carrying out wet superfine grinding to 80 meshes by using a cutting type wet superfine grinder;
(7) Tempering: grinding with colloid mill for 5 times, homogenizing with high pressure homogenizer for 3 times, and filtering with non-woven fabric for 4 times;
(8) Spray freeze drying: namely, the feeding flow is 25mL/min, the freezing temperature is-30 ℃, and the instant whole powder is obtained by vacuum packaging.
Comparative example 1
A preparation method of taro instant whole powder comprises the following steps:
(1) Cleaning: cleaning impurities such as soil on the surface of the taros by using flowing water, and sorting out rotten taros;
(2) Peeling and slicing: removing taro scalp by a peeler, and cutting into slices of about 0.5 mm;
(3) Steaming: steaming the taro slices in steam at 100 deg.C for 30min;
(4) Enzymolysis: draining water from the steamed taro slices, adding beta-amylase, and performing enzymolysis at 37-40 deg.C for 80min;
(5) Freezing: quickly freezing the taro subjected to enzymolysis in the step (4) at-80 ℃ for 30min, and then freezing the taro at-18 ℃ for 7h;
(6) Wet superfine grinding: adding 0.5kg of ice water into 1kg of frozen taro obtained in the step (5), adding 3g of citric acid and 150g of tea extract, and carrying out wet superfine grinding to 80 meshes by using a cutting type wet superfine grinder;
(7) Tempering: grinding with colloid mill for 5 times, homogenizing with high pressure homogenizer for 3 times, and filtering with non-woven fabric for 4 times;
(8) Spray freeze drying: namely, the feeding flow is 25mL/min, the freezing temperature is-30 ℃, and the instant whole powder is obtained by vacuum packaging.
Comparative example 2
A preparation method of taro instant whole powder comprises the following steps:
(1) Cleaning: cleaning impurities such as soil on the surface of the taros by using flowing water, and sorting out rotten taros;
(2) Peeling and slicing: removing taro scalp by a peeling machine, and cutting into slices of about 0.5 mm;
(3) Steaming: steaming the taro slices in steam at 100 deg.C for 30min;
(4) Enzymolysis: draining water from the steamed taro slices, adding beta-amylase, and performing enzymolysis at 37-40 deg.C for 80min;
(5) Freezing: quickly freezing the taro subjected to enzymolysis in the step (4) at-80 ℃ for 30min, and then freezing the taro at-18 ℃ for 7h;
(6) Wet superfine grinding: adding ice water 0.5kg into 1kg of frozen taro obtained in the step (5), adding citric acid 3g and folium ginkgo extract 150g, and carrying out wet superfine grinding to 80 meshes by using a cutting type wet superfine grinder;
(7) Tempering: grinding by colloid mill for 5 times, homogenizing by high pressure homogenizer for 3 times, and filtering with non-woven fabric for 4 times;
(8) Spray freeze drying: namely, the feeding flow is 25mL/min, the freezing temperature is-30 ℃, and the instant whole powder is obtained by vacuum packaging.
Comparative example 3
A preparation method of taro instant whole powder comprises the following steps:
(1) Cleaning: cleaning impurities such as soil on the surface of the taros by using flowing water, and sorting out rotten taros;
(2) Peeling and slicing: removing taro scalp by a peeling machine, and cutting into slices of about 0.5 mm;
(3) Steaming: steaming the taro slices in steam at 100 deg.C for 30min;
(4) Enzymolysis: draining water from the steamed taro slices, adding beta-amylase, and performing enzymolysis at 37-40 deg.C for 80min;
(5) Freezing: quickly freezing the taro subjected to enzymolysis in the step (4) at-80 ℃ for 30min, and then freezing the taro at-18 ℃ for 7h;
(6) Wet superfine grinding: adding ice water 0.5kg into 1kg of frozen taro obtained in the step (5), adding ginkgo leaf extract 80g and tea leaf extract 70g, and carrying out wet-process superfine grinding to 80 meshes by using a cutting-type wet-process superfine grinder;
(7) Tempering: grinding with colloid mill for 5 times, homogenizing with high pressure homogenizer for 3 times, and filtering with non-woven fabric for 4 times;
(8) Spray freeze drying: namely, the feeding flow is 25mL/min, the freezing temperature is-30 ℃, and the instant whole powder is obtained by vacuum packaging.
Examples of the effects of the invention
1. The color and taste of the instant whole powders prepared in examples 1 to 3 and comparative examples 1 to 3 were evaluated, and the evaluation criteria are shown in table 1. The results are shown in table 2, where the shelf life in table 2 is the shelf life after conventional vacuum packaging.
TABLE 1 evaluation criteria for color and taste of instant whole powder
TABLE 2 analysis of color, taste and shelf life of instant whole powder
2. The brewing powder prepared in the examples 1-3 and the comparative examples 1-3 is subjected to brewing performance detection, and the specific detection method comprises the following steps:
fluidity: measuring the angle of repose by adopting an injection method;
dispersibility: weighing 10g of brewing powder, dissolving the powder in 100mL of deionized water, stirring for a period of time, and recording the time from stirring to complete dispersion of the caked tissue;
hydration ability: weighing 0.5g of brewing powder, placing the powder in a centrifuge tube, adding water successively, stirring uniformly to fully dissolve the powder, centrifuging, removing supernatant, and calculating the mass of water absorbed by each g of brewing powder;
the caking rate is as follows: detection is carried out according to GB/T5413.29-1997;
Claims (3)
1. a preparation method of taro instant whole powder is characterized by comprising the following steps:
(1) Cleaning: cleaning the surface of the taros by using running water, and sorting out rotten taros;
(2) Peeling and slicing: removing taro scalp and cutting into slices;
(3) Steaming: steaming the taro slices in steam at 100 deg.C for 20-30min;
(4) Enzymolysis: draining off water from the steamed taro slices, and adding amylase for enzymolysis;
(5) Freezing: quickly freezing the enzymolyzed taro in the step (4) for 20-40 min at-80 ℃, and then freezing for 6-8h at-18 ℃;
(6) Wet superfine grinding: adding ice water into the frozen taro obtained in the step (5), adding citric acid, a ginkgo leaf extract and a tea leaf extract, and carrying out wet superfine grinding to 80-100 meshes;
(7) Tempering: grinding for 4 to 5 times by a colloid mill, homogenizing for 2 to 3 times by a high-pressure homogenizer, and filtering for 3 to 5 times by a non-woven fabric;
(8) Spray-freeze drying to obtain instant powder;
the adding amount of the ice water, the citric acid, the ginkgo leaf extract and the tea leaf extract in the step (6) is 40-60%, 0.1-0.5%, 5-10% and 4-9% of the mass of the frozen taro;
the preparation process of the ginkgo leaf extract in the step (6) comprises the following steps: pulverizing dried folium Ginkgo, and mixing with 40% ethanol solution at a ratio of 1:4, carrying out alcohol extraction, carrying out reflux extraction for three times, combining the extracting solutions and concentrating until the density is 1.1; filtering, and concentrating the filtrate to obtain crude extract;
the preparation process of the tea extract in the step (6) comprises the following steps: pulverizing dried tea, and mixing with 50% ethanol solution at a ratio of 1:3, carrying out alcohol extraction, carrying out reflux extraction for four times, combining the extracting solutions and concentrating until the density is 1.1; filtering, and concentrating the filtrate to obtain crude extract.
2. The preparation method according to claim 1, wherein the amylase in the step (4) is beta-amylase, and the enzymolysis conditions are as follows: performing enzymolysis at 37-40 deg.C for 40-120min.
3. A taro instant whole flour prepared by the method of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911224406.7A CN110973540B (en) | 2019-12-04 | 2019-12-04 | Preparation method of instant taro powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911224406.7A CN110973540B (en) | 2019-12-04 | 2019-12-04 | Preparation method of instant taro powder |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110973540A CN110973540A (en) | 2020-04-10 |
| CN110973540B true CN110973540B (en) | 2022-12-30 |
Family
ID=70089724
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911224406.7A Active CN110973540B (en) | 2019-12-04 | 2019-12-04 | Preparation method of instant taro powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110973540B (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002165560A (en) * | 2000-11-30 | 2002-06-11 | Katokichi Co Ltd | Green tea beverage |
| CN109480239A (en) * | 2018-12-28 | 2019-03-19 | 江西省江天农业科技有限公司 | A kind of production method of the compound pueraria lobata brewed powder of taro |
| CN110024959A (en) * | 2019-04-29 | 2019-07-19 | 山东省农业科学院农产品研究所 | A kind of instant instant powder of quinoa and preparation method |
| CN110236157A (en) * | 2019-07-09 | 2019-09-17 | 江西农业大学 | A kind of taro with red buds instant powder and preparation method thereof |
-
2019
- 2019-12-04 CN CN201911224406.7A patent/CN110973540B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002165560A (en) * | 2000-11-30 | 2002-06-11 | Katokichi Co Ltd | Green tea beverage |
| CN109480239A (en) * | 2018-12-28 | 2019-03-19 | 江西省江天农业科技有限公司 | A kind of production method of the compound pueraria lobata brewed powder of taro |
| CN110024959A (en) * | 2019-04-29 | 2019-07-19 | 山东省农业科学院农产品研究所 | A kind of instant instant powder of quinoa and preparation method |
| CN110236157A (en) * | 2019-07-09 | 2019-09-17 | 江西农业大学 | A kind of taro with red buds instant powder and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110973540A (en) | 2020-04-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100914065B1 (en) | Natural powdered food using wild flowers and beverage thereof | |
| KR102257307B1 (en) | Method for preparing functional tea with bud of nipa fruticans wurmb and functional tea by the method | |
| KR102060283B1 (en) | Method for producing of natural powdered food comprising Tenebrio molitor powder with increased palatability | |
| CN104256737A (en) | Chinese chestnut snack food and processing method thereof | |
| CN107348298A (en) | A kind of gamma aminobutyric acid prebiotics solid beverage and preparation method thereof | |
| CN103251005B (en) | Nutrient and health-care sweet dried persimmon | |
| CN111011833A (en) | Processing technology of ash tree pollen and ash tree pollen solid beverage | |
| KR100994177B1 (en) | Preparation method for aged black cornus officinalis and for extract thereof | |
| CN107048141B (en) | Green date beverage particles and preparation method thereof | |
| CN103653080A (en) | Leisure Chinese-chestnut food and processing method thereof | |
| CN106962734A (en) | Additive-free edible mushroom cereal compound nutritional generation meal solid beverage and its production method | |
| CN110973540B (en) | Preparation method of instant taro powder | |
| CN103540482A (en) | Kosteletzkya virginica dry root tuber wine | |
| CN102366134A (en) | Kiwi fruit tremella sanguinea beverage and its preparation method | |
| CN103734397A (en) | Processing method of Rosa roxburghii ginkgo tea | |
| CN106213109A (en) | A kind of formula of i.e. rushing nutrition tea beverage containing Fructus Hippophae fruit grain and preparation method thereof | |
| CN113142495A (en) | Preparation method of functional compound mixing powder | |
| CN108684901B (en) | Macadamia nut peel tea and preparation method and application thereof | |
| CN111280273A (en) | Polygonatum sibiricum black tea bag | |
| CN111374286A (en) | Formula and preparation method of honey, lemon and fig jam | |
| JP2006006317A (en) | Taste-modifying agent | |
| JP2002000202A (en) | Processed food of greened rice | |
| CN110692782A (en) | Process method for preparing grapefruit tea | |
| CN109845976A (en) | A kind of delicate fragrance type vegetarian sausage and preparation method thereof | |
| CN107375803A (en) | A kind of jujube kernel Sessileflower Acanthopanax Bark alternative tea |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |