CN114617252A - Sugar palm powder processing method - Google Patents
Sugar palm powder processing method Download PDFInfo
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- CN114617252A CN114617252A CN202210146585.2A CN202210146585A CN114617252A CN 114617252 A CN114617252 A CN 114617252A CN 202210146585 A CN202210146585 A CN 202210146585A CN 114617252 A CN114617252 A CN 114617252A
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- 235000006549 Arenga pinnata Nutrition 0.000 title claims abstract description 208
- 238000000034 method Methods 0.000 title claims abstract description 49
- 244000208946 Arenga pinnata Species 0.000 title claims description 200
- 238000009700 powder processing Methods 0.000 title abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 84
- 229920002472 Starch Polymers 0.000 claims abstract description 62
- 239000000843 powder Substances 0.000 claims abstract description 62
- 235000019698 starch Nutrition 0.000 claims abstract description 62
- 239000008107 starch Substances 0.000 claims abstract description 62
- 238000001556 precipitation Methods 0.000 claims abstract description 43
- 238000002791 soaking Methods 0.000 claims abstract description 31
- 238000001816 cooling Methods 0.000 claims abstract description 30
- 238000001035 drying Methods 0.000 claims abstract description 29
- 230000008569 process Effects 0.000 claims abstract description 29
- 238000003892 spreading Methods 0.000 claims abstract description 28
- 230000007480 spreading Effects 0.000 claims abstract description 28
- 238000003756 stirring Methods 0.000 claims abstract description 23
- 239000000835 fiber Substances 0.000 claims abstract description 22
- 238000003672 processing method Methods 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 238000012545 processing Methods 0.000 claims abstract description 13
- 238000001914 filtration Methods 0.000 claims description 39
- 238000005520 cutting process Methods 0.000 claims description 24
- 239000012535 impurity Substances 0.000 claims description 17
- 239000004744 fabric Substances 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 8
- 239000006228 supernatant Substances 0.000 claims description 8
- 239000002893 slag Substances 0.000 claims description 7
- 238000005422 blasting Methods 0.000 claims description 3
- 238000003306 harvesting Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000011573 trace mineral Substances 0.000 abstract description 3
- 235000013619 trace mineral Nutrition 0.000 abstract description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 229910052742 iron Inorganic materials 0.000 abstract description 2
- 239000011591 potassium Substances 0.000 abstract description 2
- 229910052700 potassium Inorganic materials 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 244000208235 Borassus flabellifer Species 0.000 abstract 8
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 238000000227 grinding Methods 0.000 description 19
- 210000002615 epidermis Anatomy 0.000 description 14
- 238000011160 research Methods 0.000 description 7
- 239000000463 material Substances 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 238000002386 leaching Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- KEQXNNJHMWSZHK-UHFFFAOYSA-L 1,3,2,4$l^{2}-dioxathiaplumbetane 2,2-dioxide Chemical group [Pb+2].[O-]S([O-])(=O)=O KEQXNNJHMWSZHK-UHFFFAOYSA-L 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 210000002706 plastid Anatomy 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 235000012430 Arenga Nutrition 0.000 description 1
- 241000202778 Arenga Species 0.000 description 1
- 241000234653 Cyperus Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000983742 Saccharina Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229920002522 Wood fibre Polymers 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
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- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/02—Preparatory treatment, e.g. crushing of raw materials or steeping process
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/04—Extraction or purification
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/06—Drying; Forming
-
- 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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- Chemical Kinetics & Catalysis (AREA)
- Organic Chemistry (AREA)
- Medicinal Chemistry (AREA)
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- Materials Engineering (AREA)
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Abstract
The invention discloses a processing method of sugar palm powder, and particularly relates to a method for processing sugar palm powder by taking a medulla of sugar palm as a production raw material; then slicing and spreading for cooling to control the water loss rate to be 8-10%; pulverizing in a pulverizer, adding appropriate amount of water, regulating, soaking for 10-30min while stirring to separate starch from medullary fiber; and then carrying out twice soaking and precipitation processes, finally draining and drying at 40-45 ℃ for 4-5h until the water content of starch is 6-7% to obtain the sugar palm raw powder. According to the invention, a spreading and cooling process is added in the traditional sugar palm powder processing process, fresh sugar palm cores are firstly spread and cooled after being sliced to lose part of water, so that the water content of sugar palm blocks is reduced, excessive pasting of starch caused by heat generated by friction in the crushing process is reduced by more than 50%, the sugar palm powder is rich in various nutritional ingredients such as trace elements calcium, iron and potassium required by a human body, and the content of protein and dietary fiber is also rich.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a processing method of sugar palm powder.
Background
Gomuti palm [ Arenga Pinnata (Kuntze) Men ] also named Arenga saccharina, cyperus, waimu, croissa, gomuti palm, and gomuti palm belongs to the plant taxonomy of the palmaceae, and is a greenish small tree or shrub in tropical and southern subtropical regions. The origin is located in the countries of southeast Asia, Malaysia, Myanmar, etc. Yunnan, Guizhou, Guangdong, Hainan and Guangxi provinces are mainly distributed in China.
The sugar palm powder is a food with characteristics in Longzhou county of Chongzuo city in Guangxi, and is prepared by taking sugar palm trees growing in the old forest of the deep mountain in the southern region of Guangxi as a raw material, taking the medulla of the trees and crushing the medulla into powder. Ancient books such as Ben Cao gang mu and Hai Yao Ben Cao are recorded: the sugar palm powder is sweet and flat in taste and non-toxic, and is used for food preparation for cake roasting, and is capable of preventing hunger, tonifying deficiency and benefiting loss, relieving waist and foot weakness, and keeping fit and avoiding grain for long-term taking. The sugar palm powder has high fiber content, low calorie, no fat, contains various trace elements required by human body, has the functions of removing damp heat, nourishing and the like, is convenient to eat, has excellent taste and flavor, is suitable for the old and children, and is a good nutritional product in daily life.
The existing production method of sugar palm powder comprises the operation processes of raw material collection, peeling, slicing, crushing, soaking, filtering, precipitation, filtering and drying, and has the defects that the sugar palm powder is directly crushed after slicing, and is not cooled by spreading, and the moisture loss process is easy to generate heat in the crushing process, so that the sugar palm starch is sticky and not easy to leach, and the subsequent starch precipitation and quality are influenced.
Disclosure of Invention
In order to solve the problems, the invention provides a sugar palm powder processing method, wherein a tea leaf spreading and cooling process is added in the traditional processing process, so that after fresh sugar palm cores are sliced and spread and cooled, part of water is lost, the water content is reduced, the sticky state of starch caused by mechanical heating is reduced and avoided in the crushing process, and the leaching efficiency and the subsequent precipitation process are improved.
In order to achieve the purpose, the scheme provided by the invention is as follows:
the processing method of the gomuti palm powder comprises the following steps:
(1) preparing raw materials: the light yellow pulp part of the medulla of the sugar palm is a raw material for producing the sugar palm powder;
(2) slicing and spreading for cooling: cutting the peeled sugar palm core into 4-6cm long and 4-6cm wide sugar palm blocks by a cross section cutting method, and spreading and cooling the sugar palm blocks on a dustpan with the thickness of 10-15cm for 0.5-3h, wherein the water loss rate is preferably controlled at 8-10%.
The spreading and cooling aims to ensure that the sugar palm blocks lose part of water and are convenient to crush, and the stem blocks with high water content can easily generate heat in the crushing process, so that the sticky starch of the sugar palm blocks is not easy to leach, and the starch precipitation is influenced.
(3) Crushing: putting the spread and cooled sugar palm blocks into a crusher for crushing, and adding a proper amount of water in the crushing process, so that the sugar palm fibers can flow out quickly in the crusher; controlling the water addition amount to be 500-600 ml/min, and crushing the sugar palm blocks to obtain sugar palm fragments. Because the crushing machine is easy to generate heat in the process of quick operation, proper amount of water is added, the sugar palm fiber can quickly flow out in the crushing machine and can achieve the effect of cooling, sugar palm powder particles are not easy to generate sticky paste when being heated, starch is easier to leach, and the quality of the starch is kept.
(4) Soaking: and (3) carrying out soaking on the crushed sugar palm dregs obtained in the step (3) for 10-30min at a plastid ratio of the sugar palm dregs to water of 1:4-5 (kg: L), and continuously stirring by using a multifunctional stirrer to separate starch from the medullary fiber for 10-20 min.
(5) And (3) filtering: filtering the soaked crude sugar palm starch solution for the first time through a filter screen, filtering out impurities of crude fibers of sugar palm cores, remaining the pulp in a container for precipitation, wherein the time of primary precipitation is 3-4h, and removing supernatant liquor; then changing clear water to 5-10cm above the precipitation part, then stirring uniformly, performing secondary filtration to remove fine impurities, keeping the slurry in a container for secondary precipitation for 5-6h, and controlling the indoor temperature at 23-24 ℃.
The room temperature is controlled well in the filtering process, so that the starch fermentation and taste change are avoided, and the starch quality is not influenced.
(6) Draining and drying: transferring the precipitated starch into a draining container with white cloth on the bottom for draining for 20-40min, directly putting the drained starch into a dryer for drying at the drying temperature of 40-45 ℃ until the water content of the starch is 6-7%, and obtaining the sugar palm powder.
Preferably, the sugar palm trees have the diameter height of 2.5-3m, the stem thickness of 25-30cm and the leaf number of 19-23. Peeling leaf sheaths of stems of the sugar palm trees upwards from roots, peeling the leaf sheaths, then cutting off the epidermis with a knife, wherein the thickness of the cut epidermis is 1-1.5cm, and the light yellow pulp part of the medulla ossium can be used for processing the sugar palm powder. Selecting 1-2 months of each year for harvesting the gomuti palm trees. Wherein the sugar palm tree with the age of about 10-12 years is most suitable. The sugar palm with too short age has less pulp quality, high fiber water content and low starch content, the sugar palm with too old age has lignified pulp quality and less starch content, and the wood fiber is mixed and deposited in the starch to influence the taste in the crushing process. Multiple tests show that the higher powder content of the sugar palm tree is 1-2 months in the year.
Preferably, in the step (2), the sugar palm blocks can be placed indoors for cooling, air blasting is adopted to accelerate water loss, and the cooling time is controlled to be 0.5-1 h. The air blowing can accelerate the water loss and improve the production efficiency.
Preferably, in the step (3), the sugar palm blocks are crushed for 2-10min per 5kg of sugar palm blocks.
Preferably, the drying time in the step (6) is 4-5 h.
Preferably, the primary filtration adopts a filter screen with 150-200 meshes; the secondary filtration adopts a filter screen with 200-300 meshes.
The sugar palm powder processed by the method can be stored in a cool, dry, ventilated and odorless place, and does not deteriorate within 12-18 months.
The sugar palm powder can be mixed with a proper amount of sweetener for eating in the brewing process, so that the taste is improved. Or mixing with appropriate amount of sweetener during production process, and drying to obtain sugar palm product with rich taste.
The invention has the following beneficial effects:
1. according to the invention, a cooling process is added in the traditional sugar palm powder processing process, fresh sugar palm cores are cooled to lose part of water after being sliced, so that the water content of sugar palm blocks is reduced, the excessive sticky state of starch caused by heat generated by friction in the crushing process is reduced, and a foundation is laid for improving the leaching efficiency and the subsequent precipitation efficiency.
2. The processing technology provided by the invention is simple to operate and strong in feasibility, and can stabilize the quality of the starch and maintain the nutritional ingredients of the starch. The processed sugar palm powder is milk white.
3. The sugar palm powder produced by the invention has a starch content of more than 50 percent, is rich in various nutrient components such as trace elements calcium, iron, potassium and the like required by human bodies, is rich in protein and dietary fiber, and belongs to an edible good product.
4. The invention does not need to add extra additives, and is more natural, safe and environment-friendly.
Detailed Description
The invention is further described with reference to the following examples:
example 1
The processing method of the gomuti palm powder comprises the following steps:
(1) preparing raw materials: the material is selected from sugar palm trees of sugar palm planting demonstration base of southern subtropical agriculture science research institute in Guangxi, collected at the beginning of 2 months in 2021, and the sugar palm trees with the diameter of 2.5-3m, the stem thickness of 25-30cm and the leaf blades of 19-23 slices are required.
Peeling leaf sheaths of stems of the sugar palm trees upwards from roots, peeling the leaf sheaths, then cutting off the epidermis with a knife, wherein the thickness of the cut epidermis is 1-1.5cm, and the light yellow pulp part of the medulla ossium can be used for processing the sugar palm powder.
(2) Slicing and spreading for cooling: cutting the peeled sugar palm core into 4-6cm long and 4-6cm wide sugar palm blocks by a cross section cutting method, then spreading and cooling the sugar palm blocks on a dustpan with the thickness of 10cm, placing the sugar palm blocks indoors, carrying out air blast treatment, accelerating water loss by adopting cold air, controlling the spreading and cooling time within 1h, and controlling the water loss rate to be about 8%.
(3) Crushing: and (3) putting 50kg of spread and cooled sugar palm blocks into a grinder for grinding, adding proper amount of water in the grinding process, controlling the water addition amount to be 500ml/min, and grinding the sugar palm blocks into sugar palm broken slag for 40-45 min.
(4) Soaking: soaking the crushed sugar palm dregs obtained in the step (3) in water, wherein the mass ratio of the crushed sugar palm dregs to the water is 1:4-5 (kg: L), the soaking time is 30min, and the crushed sugar palm dregs and the water are continuously stirred by a multifunctional stirrer during the soaking time to separate starch from the medullary fiber, and the stirring time is 20 min.
(5) And (3) filtering: filtering the soaked crude sugar palm starch solution once through a filter screen (200-mesh filter screen), filtering out impurities of crude fibers of sugar palm cores, remaining the pulp in a container for precipitation, wherein the time of primary precipitation is 3 hours, and removing supernatant; then changing clear water to 5-10cm above the precipitation part, then stirring uniformly, performing secondary filtration (200 mesh sieve) to remove fine impurities, leaving the slurry in a container for secondary precipitation for 5h, and controlling the indoor temperature at 23-24 ℃.
(6) Draining and drying: transferring the precipitated starch into a draining container with white cloth padded at the bottom for draining for 30min, directly putting the drained starch into a dryer for drying at the drying temperature of 45 ℃ for 4h until the water content of the starch is 6-7%, and obtaining the sugar palm powder.
Example 2
The processing method of the gomuti palm powder comprises the following steps:
(1) preparing raw materials: the material is selected from sugar palm trees of sugar palm planting demonstration base of south Asia tropical agriculture science research institute in Guangxi, and the sugar palm trees with the diameter of 2.5-3m, the stem thickness of 25-30cm and the leaf number of 19-23 are required.
Peeling leaf sheaths of stems of the sugar palm trees upwards from roots, peeling the leaf sheaths, then cutting off the epidermis with a knife, wherein the thickness of the cut epidermis is 1-1.5cm, and the light yellow pulp part of the medulla ossium can be used for processing the sugar palm powder. Collected at the beginning of 2 months in 2021 year.
(2) Slicing and spreading for cooling: cutting the peeled sugar palm core into 4-6cm long and 4-6cm wide sugar palm blocks by a cross section cutting method, and spreading and cooling the sugar palm blocks on a dustpan, wherein the thickness is 10cm, the time is 2 hours, and the water loss rate is preferably controlled to be 8-10%.
(3) Crushing: and (3) putting 50kg of spread and cooled sugar palm blocks into a grinder for grinding, adding a proper amount of water in the grinding process, controlling the water addition amount to be 600ml/min, and grinding the sugar palm blocks into sugar palm broken slag, wherein the grinding time is 20-30 min.
(4) Soaking: and (3) soaking the crushed sugar palm dregs obtained in the step (3) in water, wherein the mass ratio of the crushed sugar palm dregs to the water is 1:4 (kg: L), the soaking time is 20-25min, and a multifunctional stirrer is used for stirring continuously during the soaking time to separate the starch from the medullary fiber, and the stirring time is 20 min.
(5) And (3) filtering: filtering the soaked crude sugar palm starch solution once through a filter screen (150-mesh filter screen), filtering out impurities of crude fibers of the sugar palm cores, keeping the pulp in a container for precipitation, wherein the time of primary precipitation is 3.5h, and removing supernatant; then changing clear water to submerge the precipitation part for 10cm, then uniformly stirring, performing secondary filtration (200-mesh filter screen) to remove fine impurities, keeping the slurry in a container for secondary precipitation, wherein the precipitation time is 5.5h, and the indoor temperature is controlled at 23-24 ℃.
(6) Draining and drying: transferring the precipitated starch into a draining container with white cloth padded at the bottom for draining for 25min, directly putting the drained starch into a dryer for drying at the drying temperature of 40 ℃ for 5h until the water content of the starch is 6-7%, and obtaining the sugar palm powder.
Example 3
The processing method of the gomuti palm powder comprises the following steps:
(1) preparing raw materials: the material is selected from sugar palm trees of sugar palm planting demonstration base of south Asia tropical agriculture science research institute in Guangxi, and the sugar palm trees with the diameter of about 2.5m, the stem thickness of about 25cm and the leaves of 19-20 pieces are required.
Peeling leaf sheaths of stems of the sugar palm trees upwards from roots, peeling the leaf sheaths, then cutting off the epidermis with a knife, wherein the thickness of the cut epidermis is 1-1.5cm, and the light yellow pulp part of the medulla ossium can be used for processing the sugar palm powder. Collected in the middle of 1 month of 2019.
(2) Slicing and spreading for cooling: cutting the peeled sugar palm core into 4-6cm long and 4-6cm wide sugar palm blocks by a cross section cutting method, and then spreading and cooling the sugar palm blocks on a dustpan, wherein the thickness is about 15cm, the time is 1h, and the water loss rate is preferably controlled to be 8-10%.
(3) Crushing: and (3) putting 20kg of spread and cooled sugar palm blocks into a grinder for grinding, adding appropriate amount of water in the grinding process, controlling the water addition amount to be 500ml/min, and grinding the sugar palm blocks into sugar palm broken slag, wherein the grinding time is 10-15 min.
(4) Soaking: soaking the crushed sugar palm dregs obtained in the step (3) in water, wherein the mass ratio of the crushed sugar palm dregs to the water is 1:4 (kg: L), the soaking time is 10-15min, and the starch is separated from the medullary fiber by continuously stirring the crushed sugar palm dregs and the water by using a multifunctional stirrer, and the stirring time is 10-15 min.
(5) And (3) filtering: filtering the soaked crude sugar palm starch solution once through a filter screen (150-mesh filter screen), filtering out impurities of crude fibers of the sugar palm cores, keeping the pulp in a container for precipitation, wherein the time of primary precipitation is 3 hours, and removing supernatant; then changing clear water to submerge the precipitation part for 5cm, then uniformly stirring, performing secondary filtration (200-mesh filter screen) to remove fine impurities, keeping the slurry in a container for secondary precipitation, wherein the precipitation time is 5h, and the indoor temperature is controlled at 23-24 ℃.
(6) Draining and drying: transferring the precipitated starch into a draining container with white cloth padded at the bottom for draining for 20min, directly putting the drained starch into a dryer for drying at the drying temperature of 45 ℃ for 4h until the water content of the starch is 6-7%, and obtaining the sugar palm powder.
Example 4
The processing method of the gomuti palm powder comprises the following steps:
(1) preparing raw materials: the material is selected from sugar palm trees in a sugar palm planting demonstration base of southern subtropical agricultural science research institute in Guangxi, collected in the middle of 1 month in 2021 year, and the sugar palm trees with the diameter of about 2.5m, the stem thickness of 25-30cm and the leaves of 19-21 slices are required.
Peeling leaf sheaths of stems of the sugar palm trees upwards from roots, peeling the leaf sheaths, then cutting off the epidermis with a knife, wherein the thickness of the cut epidermis is 1-1.5cm, and the light yellow pulp part of the medulla ossium can be used for processing the sugar palm powder.
(2) Slicing and spreading for cooling: cutting the peeled sugar palm core into 4-6cm long and 4-6cm wide sugar palm blocks by a cross section cutting method, then spreading and cooling on a dustpan with the thickness of 15cm, placing the sugar palm blocks indoors, carrying out air blast treatment, accelerating water loss by adopting cold air, controlling the spreading and cooling time within 50min, and controlling the water loss rate to be about 7-8%.
(3) Crushing: 30kg of spread and cooled sugar palm blocks are put into a crusher to be crushed, proper amount of water is added in the crushing process, the water addition amount is controlled to be 600ml/min, and the crushed sugar palm blocks are crushed to become sugar palm crushed slag, wherein the crushing time is 50-55 min.
(4) Soaking: soaking the crushed sugar palm dregs obtained in the step (3) in water, wherein the mass ratio of the crushed sugar palm dregs to the water is 1:4 (kg: L), the soaking time is 20min, and continuously stirring the crushed sugar palm dregs and the water by using a multifunctional stirrer during the soaking time to separate starch from the medullary fiber, and the stirring time is 20 min.
(5) And (3) filtering: filtering the soaked crude sugar palm starch solution once through a filter screen (150-mesh filter screen), filtering out impurities of crude fibers of the sugar palm cores, keeping the pulp in a container for precipitation, wherein the time of primary precipitation is 4 hours, and removing supernatant; then changing clear water to submerge the precipitation part for 5cm, then uniformly stirring, performing secondary filtration (250-mesh filter screen) to remove fine impurities, keeping the slurry in a container for secondary precipitation, wherein the precipitation time is 5h, and the indoor temperature is controlled at 23-24 ℃.
(6) Draining and drying: transferring the precipitated starch into a draining container with white cloth padded at the bottom for draining for 30min, directly putting the drained starch into a dryer for drying at the drying temperature of 40 ℃ for 5h until the water content of the starch is 6-7%, and obtaining the sugar palm powder.
Example 5
The processing method of the gomuti palm powder comprises the following steps:
(1) preparing raw materials: the material is selected from sugar palm trees of sugar palm planting demonstration base of south Asia tropical agriculture science research institute in Guangxi, and the sugar palm trees with the diameter of 2.5-3m, the stem thickness of 25-30cm and the leaf number of 19-23 are required.
Peeling leaf sheaths of stems of the sugar palm trees upwards from roots, peeling the leaf sheaths, then cutting off the epidermis with a knife, wherein the thickness of the cut epidermis is 1-1.5cm, and the light yellow pulp part of the medulla ossium can be used for processing the sugar palm powder. And harvesting in 2 months in 2020.
(2) Slicing and spreading for cooling: cutting the peeled sugar palm core into 4-6cm long and 4-6cm wide sugar palm blocks by a cross section cutting method, and then spreading and cooling the sugar palm blocks on a dustpan, wherein the thickness is 10cm, the time is 1.5h, and the water loss rate is preferably controlled to be 8-10%.
(3) Crushing: and (3) putting 50kg of spread and cooled sugar palm blocks into a grinder for grinding, adding proper amount of water in the grinding process, controlling the water addition amount to be 500ml/min, and grinding the sugar palm blocks into sugar palm broken slag, wherein the grinding time is 60-65 min.
(4) Soaking: and (4) soaking the crushed sugar palm dregs obtained in the step (3) in water, wherein the plastid ratio of the crushed sugar palm dregs to the water is 1:5 (kg: L), the soaking time is 20-30min, and the sugar palm dregs and the water are continuously stirred by a multifunctional stirrer during the soaking time, so that the starch is separated from the medullary fiber, and the stirring time is 20 min.
(5) And (3) filtering: filtering the soaked crude sugar palm starch solution once through a filter screen (200-mesh filter screen), filtering out impurities of crude fibers of sugar palm cores, remaining the pulp in a container for precipitation, wherein the time of primary precipitation is 4 hours, and removing supernatant; then changing clear water to submerge the precipitation part for 5cm, then carrying out secondary filtration (200-mesh filter screen) after uniformly stirring to remove fine impurities, leaving the slurry in a container for secondary precipitation for 6h, and controlling the indoor temperature at 23-24 ℃.
(6) Draining and drying: transferring the precipitated starch into a draining container with white cloth padded at the bottom for draining for 20min, directly putting the drained starch into a dryer for drying at the drying temperature of 40 ℃ for 4.5h until the water content of the starch is 6-7%, and obtaining the sugar palm powder.
Example 6
The processing method of the gomuti palm powder comprises the following steps:
(1) preparing raw materials: the material is selected from sugar palm trees of sugar palm planting demonstration base of southern subtropical agriculture science research institute in Guangxi, collected at the bottom of 1 month in 2021 year, and the sugar palm trees with the diameter of 2.5-3m, the stem thickness of 25-30cm and the leaf blades of 19-23 slices are required.
Peeling leaf sheaths of stems of the sugar palm trees upwards from roots, peeling the leaf sheaths, then cutting off the epidermis with a knife, wherein the thickness of the cut epidermis is 1-1.5cm, and the light yellow pulp part of the medulla ossium can be used for processing the sugar palm powder.
(2) Slicing and spreading for cooling: cutting the peeled sugar palm cores into 4-6cm long and 4-6cm wide sugar palm blocks by a cross section cutting method, then spreading and cooling the sugar palm blocks on a dustpan with the thickness of 10cm, placing the sugar palm blocks indoors, carrying out air blasting treatment, accelerating water loss by adopting cold air, controlling the spreading and cooling time to be 0.5h, and controlling the water loss rate to be about 8%.
(3) Crushing: and (3) putting 50kg of spread and cooled sugar palm blocks into a grinder for grinding, adding proper amount of water in the grinding process, controlling the water addition amount to be 500ml/min, and grinding the sugar palm blocks into sugar palm broken slag, wherein the grinding time is 90-100 min.
(4) Soaking: and (3) soaking the crushed sugar palm dregs obtained in the step (3) in water, wherein the mass ratio of the sugar palm dregs to the water is 1:5 (kg: L), the soaking time is 30min, and a multifunctional stirrer is used for stirring continuously to separate starch from the medullary fiber, and the stirring time is 20 min.
(5) And (3) filtering: filtering the soaked crude sugar palm starch solution for one time by a filter screen (200-mesh filter screen), filtering out impurities of crude fibers of the sugar palm medulla, reserving the pulp in a container for precipitation, wherein the time of primary precipitation is 3.5 hours, and removing supernatant; then changing clear water to submerge the precipitation part for 10cm, then uniformly stirring, performing secondary filtration (200-mesh filter screen) to remove fine impurities, keeping the slurry in a container for secondary precipitation, wherein the precipitation time is 5h, and the indoor temperature is controlled at 23-24 ℃.
(6) Draining and drying: transferring the precipitated starch into a draining container with white cloth laid at the bottom for draining for 40min, directly putting the drained starch into a dryer for drying at the drying temperature of 45 ℃ for 4h until the starch water content is 6-7%, and thus obtaining the sugar palm raw powder.
Comparative example 1
The comparative example 1 is different from the example 1 in that the sheet was directly sliced and pulverized without the spreading and cooling process of the step (2).
The statistics of the indicators of the sugar palm powder prepared by the treatment methods of examples 1-6 and comparative example 1 are shown in the following table 1.
TABLE 1 comparison of indices of sugar palm powder
Note: the starch leaching efficiency is multiplied by 100 percent by the mass of the sugar palm raw powder
The sugar palm powder produced by the method is milk white, is granular powder, has no caking, no peculiar smell and no impurities, is uniformly viscous after being brewed, and has physical and chemical indexes meeting the requirements of the DBS 45044-2017 local food safety standard instant sugar palm powder.
From the above table, it can be seen that the starch and carbohydrate contents of the sugar palm powder obtained in examples 1-6 are slightly higher than those of comparative example 1, and the extraction efficiency is also higher by 1-3%, which indicates that the product obtained by the present invention has higher nutritional ingredients and can better retain the effective ingredients of the raw materials. Compared with the comparative example, the method disclosed by the invention has the advantages that the spreading and cooling treatment is added in the processing process, so that the moisture content of the fresh sugar palm blocks is reduced, and the excessive pasting of starch caused by heat generated by friction in the crushing process is reduced, thereby achieving the purpose of improving the leaching efficiency.
Test example: edible method of gomuti palm powder
Firstly, taking a proper amount of the sugar palm powder produced by the invention, uniformly stirring the sugar palm powder with a small amount of cold boiled water, then adding boiled water at 100 ℃ while flushing, and stirring the mixture into transparent paste, and then adding a proper amount of white sugar according to personal taste. In the research and eating method, the proportion of 3 sugar palm powder and water is respectively 1:20(g: ml), 1:25(g: ml) and 1:30(g: ml) to carry out the eating test. Test results show that the sugar palm powder and water have the ratio of 1:25(g: ml) and are the best method for brewing and eating, and the color is crystal clear and the taste is fresh and smooth; the test with the ratio of 1:20(g: ml) has viscous and unsmooth mouthfeel due to less water and insufficient color; the ratio of 1:30(g: ml) is more water, the color is clear, and the taste is sticky and water-like.
Although the present invention has been described with reference to the specific embodiments, it should be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention.
Claims (8)
1. The processing method of the gomuti palm powder is characterized by comprising the following steps: the method comprises the following steps:
(1) preparing raw materials: the light yellow pulp part of the medulla of the sugar palm is a raw material for producing the sugar palm powder;
(2) slicing and spreading for cooling: cutting the peeled sugar palm medulla by cross section cutting method to obtain 4-6cm long and 4-6cm wide sugar palm block, spreading on dustpan with thickness of 10-15cm for 0.5-3 hr, and controlling water loss rate at 8-10%;
(3) crushing: putting the spread and cooled sugar palm blocks into a crusher for crushing, and adding a proper amount of water in the crushing process, so that the sugar palm fibers can flow out quickly in the crusher; controlling the water addition amount to be 500-600 ml/min, and crushing the sugar palm blocks to obtain sugar palm crushed slag;
(4) soaking: soaking the crushed sugar palm dregs obtained in the step (3) in water, wherein the mass ratio of the crushed sugar palm dregs to the water is 1:4-5, the soaking time is 10-30min, and a multifunctional stirrer is used for continuously stirring during the soaking time to separate starch from the medullary fiber;
(5) and (3) filtering: filtering the soaked sugar palm starch crude liquid for the first time through a filter screen, filtering impurities of crude fibers of sugar palm medulla, remaining the pulp in a container for precipitation, wherein the time of primary precipitation is 3-4h, and removing supernatant; then changing clear water to 20-25cm above the precipitation part, then uniformly stirring, performing secondary filtration to remove fine impurities, keeping the slurry in a container for secondary precipitation, wherein the precipitation time is 5-6h, and the indoor temperature is controlled at 23-24 ℃;
(6) draining and drying: transferring the precipitated starch into a draining container with white cloth on the bottom for draining for 20-40min, directly putting the drained starch into a dryer for drying at the drying temperature of 40-45 ℃ until the water content of the starch is 6-7%, and obtaining the sugar palm powder.
2. The processing method of sugar palm powder according to claim 1, characterized in that: selecting sugar palm trees with diameter height of 2.5-3m, stem thickness of 25-30cm and leaf blades of 19-23.
3. The processing method of sugar palm powder according to claim 2, characterized in that: peeling leaf sheaths of the stems of the sugar palm trees, sequentially peeling the leaf sheaths upwards from the roots, peeling off the skin by cutting after the leaf sheaths are peeled, wherein the thickness of the cut skin is 1-1.5cm, and the light yellow pulp of the medulla ossium is exposed for processing the sugar palm powder.
4. The processing method of sugar palm powder according to claim 1, characterized in that: and selecting 1-2 months of each year for harvesting.
5. The processing method of sugar palm powder according to claim 1, characterized in that: and (3) placing the sugar palm blocks in the spreading and cooling step (2) indoors, and adopting air blasting treatment to accelerate water loss, wherein the spreading and cooling time is controlled to be 0.5-1 h.
6. The processing method of sugar palm powder according to claim 1, wherein: the crushing time in the step (3) is 2-10min per 5kg of sugar palm blocks.
7. The processing method of sugar palm powder according to claim 1, wherein: the primary filtration adopts a filter screen with 150 meshes and 200 meshes; the secondary filtration adopts a filter screen with 200 meshes and 300 meshes.
8. The processing method of sugar palm powder according to claim 1, characterized in that: and (5) drying for 4-5h in the step (6).
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| CN1609125A (en) * | 2003-10-20 | 2005-04-27 | 李孝亭 | Oak fruit starch producing process |
| CN102894361A (en) * | 2012-09-20 | 2013-01-30 | 龙州县壮珍食品有限公司 | Sugar palm powder and production method thereof |
| CN102948743A (en) * | 2011-08-29 | 2013-03-06 | 董根荣 | Preparation method of gomuti palm powder |
| CN104431681A (en) * | 2014-06-13 | 2015-03-25 | 周芬 | Powder and granule sugar palm powder and preparation method thereof |
| CN107865443A (en) * | 2017-10-26 | 2018-04-03 | 吕燕强 | A kind of preparation method of gomuti palm powder |
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| CN1609125A (en) * | 2003-10-20 | 2005-04-27 | 李孝亭 | Oak fruit starch producing process |
| CN102948743A (en) * | 2011-08-29 | 2013-03-06 | 董根荣 | Preparation method of gomuti palm powder |
| CN102894361A (en) * | 2012-09-20 | 2013-01-30 | 龙州县壮珍食品有限公司 | Sugar palm powder and production method thereof |
| CN104431681A (en) * | 2014-06-13 | 2015-03-25 | 周芬 | Powder and granule sugar palm powder and preparation method thereof |
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