CN112715888A - Production process of puffed easy-to-soak lotus root starch - Google Patents
Production process of puffed easy-to-soak lotus root starch Download PDFInfo
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- CN112715888A CN112715888A CN202011546624.5A CN202011546624A CN112715888A CN 112715888 A CN112715888 A CN 112715888A CN 202011546624 A CN202011546624 A CN 202011546624A CN 112715888 A CN112715888 A CN 112715888A
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- powder
- lotus root
- root starch
- puffed
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- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
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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
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L19/105—Sweet potatoes
-
- 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
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; 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
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- 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)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention discloses a production process of puffed easy-to-soak lotus root starch, which comprises the following steps: s1, batching: 45-55 parts of pure lotus root starch, 15-25 parts of five-cereal powder, 15-20 parts of fruit and vegetable powder, 5-10 parts of nuts, 5-10 parts of Chinese herbal medicine powder, 10-15 parts of white sugar powder and 10-15 parts of maltodextrin; s2, preprocessing: sieving pure lotus root starch, five-cereal powder, fruit and vegetable powder and Chinese herbal medicine powder with a 80-mesh sieve, and then crushing nuts to 3-4 mm; s3, mixing: mixing pure lotus root starch, five-cereal powder, fruit and vegetable powder and Chinese herbal medicine powder to obtain mixed powder. According to the invention, the lotus root starch is cured by using the bulking machine, and the cured lotus root starch is crushed and ground, so that the lotus root starch is fine and smooth in taste, easy to soak, free of caking phenomenon and convenient to eat, and is rich in various vitamins and nutrients, and is nourishing and healthy by adding the five-cereal powder, the fruit and vegetable powder, the Chinese herbal medicine powder and the nut pieces into the lotus root starch.
Description
Technical Field
The invention relates to the technical field related to food production, in particular to a production process of puffed and easily-brewed lotus root starch.
Background
The lotus root is a thick rhizome of a lotus plant, contains nutrients such as saccharides, proteins, fat, crude fiber, asparagines, calcium, phosphorus, iron and various vitamins, and also contains a plurality of bioactive components, so that the lotus root integrates nutrition and health care. The lotus root starch contains mucin and dietary fiber, and can be combined with human body inner hydrochloride, cholesterol and triglyceride in food, so as to reduce lipid absorption, and has functions of relaxing bowels, relieving diarrhea, invigorating spleen and promoting appetite; the lotus root starch is rich in microelements such as iron and calcium, and also rich in plant protein, vitamins and starch, and has the functions of invigorating qi and blood and enhancing immunity; the lotus root starch also contains a large amount of tannic acid, has the effect of contracting blood vessels and can be used for stopping bleeding; the lotus root powder can also treat insomnia caused by blood deficiency, and has the effects of beautifying, cleaning and whitening skin, smoothing and smoothing skin and the like. The lotus root starch is a traditional nourishing food which is reputed for a long time, and has high nutritive value and good medical treatment effect.
However, the conventional lotus root starch is not easy to blend, and the lotus root starch must be blended with boiling water when being eaten, so that the nutritional ingredients are easy to damage, and if the water temperature is slightly low, the lotus root starch has a taste and the mouthfeel is influenced; the lotus root starch is single in taste, unbalanced in nutrient components and free of health preserving effect, and needs to be improved.
Disclosure of Invention
The invention aims to provide a production process of puffed easy-brewing lotus root starch, which aims to solve the technical problems.
In order to solve the technical problems, the invention adopts the following technical scheme: a production process of puffed easy-to-soak lotus root starch comprises the following steps:
s1, batching: 45-55 parts of pure lotus root starch, 15-25 parts of five-cereal powder, 15-20 parts of fruit and vegetable powder, 5-10 parts of nuts, 5-10 parts of Chinese herbal medicine powder, 10-15 parts of white sugar powder and 10-15 parts of maltodextrin;
s2, preprocessing: sieving pure lotus root starch, five-cereal powder, fruit and vegetable powder and Chinese herbal medicine powder with a 80-mesh sieve, and then crushing nuts to 3-4 mm;
s3, mixing: mixing pure lotus root starch, five-cereal powder, fruit and vegetable powder and Chinese herbal medicine powder to obtain mixed powder;
s4, puffing: then adding the mixed powder into an extrusion-expansion machine for extrusion, heating and curing to obtain an expanded semi-finished product;
s5, crushing: cooling the puffed semi-finished product, and then feeding the cooled semi-finished product into a crusher for crushing to obtain cured powder;
s6, compounding: adding the cured powder into a stirring box, and simultaneously adding the crushed nut pieces, white sugar powder and maltodextrin into the stirring box for stirring and mixing to obtain a finished puffed lotus root starch product;
s7, sterilizing and packaging: and sealing and packaging the uniformly mixed puffed lotus root starch finished product, and performing microwave sterilization.
Preferably, the five-cereal flour comprises any two or more of millet flour, black sesame flour, oat flour, sweet potato flour and red bean flour.
Preferably, the fruit and vegetable powder is any two or more of hericium erinaceus powder, sea buckthorn powder, spinach powder, carrot powder, kiwi fruit powder, mulberry powder and lily powder.
Preferably, the nuts include two or more of almonds, walnuts, cashews, pumpkin seeds, macadamia nuts and ginkgo nuts.
Preferably, the Chinese herbal medicine powder comprises two or more of radix codonopsitis powder, angelica powder, astragalus powder, medlar powder and donkey-hide gelatin powder.
Preferably, in the nut processing of S2, the nuts are first roasted and cured at 170-200 deg.C for 15-20 min, and then the roasted and cured nuts are crushed.
Preferably, in S4, the temperature of the discharge port is 150-170 ℃ during puffing.
Preferably, in S5, the pulverized slaked powder is ground, and the ground slaked powder is sieved with an 80-mesh sieve.
Preferably, in S7, the microwave sterilization temperature is 90-110 ℃, and the sterilization time is 4-5 min.
The invention has the beneficial effects that:
1. according to the invention, the lotus root starch is cured by using the bulking machine, and the cured lotus root starch is crushed and ground, so that the lotus root starch has delicate taste and is easy to soak, the caking phenomenon is avoided, and the lotus root starch is convenient to eat.
2. According to the invention, the five-cereal powder, the fruit and vegetable powder, the Chinese herbal medicine powder and the nut pieces are added into the lotus root starch, so that the lotus root starch is rich in various vitamins and nutrient substances on the premise of improving the taste of the lotus root starch, and can supplement nutrients required by a human body.
Detailed Description
The present invention will be further described with reference to specific embodiments for the purpose of facilitating an understanding of technical means, characteristics of creation, objectives and functions realized by the present invention, but the following embodiments are only preferred embodiments of the present invention, and are not intended to be exhaustive. Based on the embodiments in the implementation, other embodiments obtained by those skilled in the art without any creative efforts belong to the protection scope of the present invention.
The following are specific examples of the present invention.
Example 1
A production process of puffed easy-to-soak lotus root starch comprises the following steps:
s1, batching: 45 parts of pure lotus root starch, 15 parts of five-cereal powder, 15 parts of fruit and vegetable powder, 5 parts of nuts, 5 parts of Chinese herbal medicine powder, 10 parts of white sugar powder and 10 parts of maltodextrin; wherein the five-cereal powder comprises millet powder, black sesame powder and oat powder; the fruit and vegetable powder is Hericium Erinaceus powder, fructus Hippophae powder, herba Spinaciae powder, and radix Dauci Sativae powder; the nuts include almond, walnut, cashew and ginkgo nut; the Chinese medicinal powder comprises radix Codonopsis powder, radix Angelicae sinensis powder and fructus Lycii powder;
s2, preprocessing: sieving pure lotus root starch, five-cereal powder, fruit and vegetable powder and Chinese herbal medicine powder with a 80-mesh sieve, and then crushing nuts to 3 mm; firstly, roasting and curing nuts at the temperature of 170 ℃ for 20 minutes, and then crushing the roasted and cured nuts;
s3, mixing: mixing pure lotus root starch, five-cereal powder, fruit and vegetable powder and Chinese herbal medicine powder to obtain mixed powder;
s4, puffing: then adding the mixed powder into an extrusion-expansion machine for extrusion, heating and curing to obtain an expanded semi-finished product; wherein the temperature of the discharge port is 150 ℃;
s5, crushing: cooling the puffed semi-finished product, then sending the cooled semi-finished product into a crusher for crushing to obtain cured powder, grinding the crushed cured powder, and sieving the ground cured powder with a 80-mesh sieve to enable the taste to be fine;
s6, compounding: adding the cured powder into a stirring box, and simultaneously adding the crushed nut pieces, white sugar powder and maltodextrin into the stirring box for stirring and mixing to obtain a finished puffed lotus root starch product;
s7, sterilizing and packaging: and hermetically packaging the uniformly mixed puffed lotus root starch finished product, and performing microwave sterilization, wherein the microwave sterilization temperature is 90 ℃, and the sterilization time is 5 min.
Example 2:
a production process of puffed easy-to-soak lotus root starch comprises the following steps:
s1, batching: 50 parts of pure lotus root starch, 20 parts of five-cereal powder, 18 parts of fruit and vegetable powder, 8 parts of nuts, 8 parts of Chinese herbal medicine powder, 12 parts of white sugar powder and 13 parts of maltodextrin; wherein the five-cereal flour comprises millet flour, black sesame flour, sweet potato flour and red bean flour; the fruit and vegetable powder is Hericium erinaceus powder, fructus Hippophae powder, fructus Actinidiae chinensis powder, Mori fructus powder and Bulbus Lilii powder; the nuts include almond, pumpkin seed, macadamia nut and ginkgo nut; the Chinese medicinal powder comprises radix Codonopsis powder, radix astragali powder and colla Corii Asini powder;
s2, preprocessing: sieving pure lotus root starch, five-cereal powder, fruit and vegetable powder and Chinese herbal medicine powder with a 80-mesh sieve, and then crushing nuts to 4 mm; firstly, roasting and curing nuts at 1850 ℃ for 18 minutes, and then crushing the roasted and cured nuts;
s3, mixing: mixing pure lotus root starch, five-cereal powder, fruit and vegetable powder and Chinese herbal medicine powder to obtain mixed powder;
s4, puffing: then adding the mixed powder into an extrusion-expansion machine for extrusion, heating and curing to obtain an expanded semi-finished product; during puffing, the temperature of a discharge port is 160 ℃;
s5, crushing: cooling the puffed semi-finished product, and then feeding the cooled semi-finished product into a crusher for crushing to obtain cured powder; grinding the crushed cured powder, and sieving the ground cured powder with a 80-mesh sieve to enable the cured powder to have fine and smooth mouthfeel;
s6, compounding: adding the cured powder into a stirring box, and simultaneously adding the crushed nut pieces, white sugar powder and maltodextrin into the stirring box for stirring and mixing to obtain a finished puffed lotus root starch product;
s7, sterilizing and packaging: and hermetically packaging the uniformly mixed puffed lotus root starch finished product, and performing microwave sterilization at the temperature of 100 ℃ for 4 min.
Example 3:
a production process of puffed easy-to-soak lotus root starch comprises the following steps:
s1, batching: 55 parts of pure lotus root starch, 25 parts of five-cereal powder, 20 parts of fruit and vegetable powder, 10 parts of nuts, 10 parts of Chinese herbal medicine powder, 15 parts of white sugar powder and 15 parts of maltodextrin; wherein the five-cereal flour comprises millet flour, black sesame flour, oat flour, sweet potato flour and red bean flour; the fruit and vegetable powder is hericium erinaceus powder, sea buckthorn powder, spinach powder, mulberry powder and lily powder; the nuts include semen Armeniacae amarum, semen Juglandis, fructus Anacardii, semen Cucurbitae, macadamia nut, and semen Ginkgo; the Chinese medicinal powder comprises radix Codonopsis powder, radix Angelicae sinensis powder, radix astragali powder, fructus Lycii powder, and colla Corii Asini powder;
s2, preprocessing: sieving pure lotus root starch, five-cereal powder, fruit and vegetable powder and Chinese herbal medicine powder with a 80-mesh sieve, and then crushing nuts to 4 mm; firstly, roasting and curing nuts at the roasting temperature of 200 ℃ for 15 minutes, and then crushing the roasted and cured nuts;
s3, mixing: mixing pure lotus root starch, five-cereal powder, fruit and vegetable powder and Chinese herbal medicine powder to obtain mixed powder;
s4, puffing: then adding the mixed powder into an extrusion-expansion machine for extrusion, heating and curing to obtain an expanded semi-finished product; wherein the temperature of the discharge port is 170 ℃;
s5, crushing: cooling the puffed semi-finished product, and then feeding the cooled semi-finished product into a crusher for crushing to obtain cured powder; grinding the crushed cured powder, and sieving the ground cured powder with a 80-mesh sieve to enable the cured powder to have fine and smooth mouthfeel;
s6, compounding: adding the cured powder into a stirring box, and simultaneously adding the crushed nut pieces, white sugar powder and maltodextrin into the stirring box for stirring and mixing to obtain a finished puffed lotus root starch product;
s7, sterilizing and packaging: and hermetically packaging the uniformly mixed puffed lotus root starch finished product, and performing microwave sterilization, wherein the microwave sterilization temperature is 110 ℃, and the sterilization time is 4 min.
In conclusion, the lotus root starch is cured by the bulking machine, and the cured lotus root starch is crushed and ground, so that the lotus root starch is fine and smooth in taste and easy to soak, avoids caking, and is convenient to eat, and the lotus root starch is rich in various vitamins and nutrients and supplements nutrients required by a human body on the premise of improving the taste of the lotus root starch by adding the five-cereal powder, the fruit and vegetable powder, the Chinese herbal medicine powder and the nut pieces in the lotus root starch, and has certain qi and blood supplementing effect, a certain health preserving effect, nourishing health and convenience in eating.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and the preferred embodiments of the present invention are described in the above embodiments and the description, and are not intended to limit the present invention. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (9)
1. A production process of puffed easy-to-soak lotus root starch is characterized by comprising the following steps:
s1, batching: 45-55 parts of pure lotus root starch, 15-25 parts of five-cereal powder, 15-20 parts of fruit and vegetable powder, 5-10 parts of nuts, 5-10 parts of Chinese herbal medicine powder, 10-15 parts of white sugar powder and 10-15 parts of maltodextrin;
s2, preprocessing: sieving pure lotus root starch, five-cereal powder, fruit and vegetable powder and Chinese herbal medicine powder with a 80-mesh sieve, and then crushing nuts to 3-4 mm;
s3, mixing: mixing pure lotus root starch, five-cereal powder, fruit and vegetable powder and Chinese herbal medicine powder to obtain mixed powder;
s4, puffing: then adding the mixed powder into an extrusion-expansion machine for extrusion, heating and curing to obtain an expanded semi-finished product;
s5, crushing: cooling the puffed semi-finished product, and then feeding the cooled semi-finished product into a crusher for crushing to obtain cured powder;
s6, compounding: adding the cured powder into a stirring box, and simultaneously adding the crushed nut pieces, white sugar powder and maltodextrin into the stirring box for stirring and mixing to obtain a finished puffed lotus root starch product;
s7, sterilizing and packaging: and sealing and packaging the uniformly mixed puffed lotus root starch finished product, and performing microwave sterilization.
2. The production process of the puffed easy-to-soak lotus root starch according to claim 1, which is characterized in that: the five-cereal flour comprises any two or more of millet flour, black sesame flour, oat flour, sweet potato flour and red bean flour.
3. The production process of the puffed easy-to-soak lotus root starch according to claim 1, which is characterized in that: the fruit and vegetable powder is any two or more of hericium erinaceus powder, sea buckthorn powder, spinach powder, carrot powder, kiwi fruit powder, mulberry powder and lily powder.
4. The production process of the puffed easy-to-soak lotus root starch according to claim 1, which is characterized in that: the nut comprises two or more of semen Armeniacae amarum, semen Juglandis, fructus Anacardii, semen Cucurbitae, macadamia nut, and semen Ginkgo.
5. The production process of the puffed easy-to-soak lotus root starch according to claim 1, which is characterized in that: the Chinese herbal medicine powder comprises two or more of radix Codonopsis powder, radix Angelicae sinensis powder, radix astragali powder, fructus Lycii powder, and colla Corii Asini powder.
6. The production process of the puffed easy-to-soak lotus root starch according to claim 1, which is characterized in that: s2, when the nuts are processed, firstly, the nuts are baked and cured at the temperature of 170-200 ℃ for 15-20 minutes, and then the baked and cured nuts are crushed.
7. The production process of the puffed easy-to-soak lotus root starch according to claim 1, which is characterized in that: in S4, the temperature of the discharge port is 150-170 ℃ during puffing.
8. The production process of the puffed easy-to-soak lotus root starch according to claim 1, which is characterized in that: in S5, the pulverized slaked powder is ground, and the ground slaked powder is sieved with a 80-mesh sieve.
9. The production process of the puffed easy-to-soak lotus root starch according to claim 1, which is characterized in that: and S7, sterilizing by microwave at 90-110 deg.C for 4-5 min.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115590168A (en) * | 2022-10-27 | 2023-01-13 | 江苏迈正生物科技有限公司（Cn） | Preparation method of lotus root starch |
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Application publication date: 20210430 |