CN105520102B - A kind of preparation method of milk taste taro powder - Google Patents
A kind of preparation method of milk taste taro powder Download PDFInfo
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- CN105520102B CN105520102B CN201610066078.2A CN201610066078A CN105520102B CN 105520102 B CN105520102 B CN 105520102B CN 201610066078 A CN201610066078 A CN 201610066078A CN 105520102 B CN105520102 B CN 105520102B
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Abstract
The present invention relates to a kind of preparation method of milk taste taro powder, including step by: (1) select the harmless fresh glycan of no worm；(2) it is sliced after fresh glycan being cleaned peeling；(3) glycan piece preliminary blanching in milk；(4) glycan piece impregnates in milk soln；(5) glycan piece freeze thawing 1-3 times；(6) the hot wind combination microwave of glycan piece is dry to moisture content < 8%；(7) glycan piece high speed smashes it through 80 meshes, finally obtains milk taste taro powder.Gained taro powder of the invention remains the flavor and milk taste of fresh glycan, remains the nutritional ingredient of fresh glycan, simultaneously, inventive method relatively before method have less investment, more efficient technical process, taro powder is fragrant and sweet, milk taste is strong, is able to satisfy different markets and the demand of crowd.
Description
Technical field
The invention patent belongs to food processing technology field, and in particular to be a kind of milk taste taro powder preparation method.
Background technique
Glycan (Eolocasia esculenta schott), also known as chestnut, yam betel, fragrant ginseng etc., are pulse family, belong to more
Year life voluble herb plant.According to scientific analysis, glycan root tuber is starch-containing 38.2%, crude fibre 15.2%, crude protein 6.2%, also
Raw sugar 4.3%, and contain various trace elements, amino acid and vitamin etc., wherein selenium element contained by glycan can prevent colon
Cancer can prevent and treat diabetes, cataract, osteoporosis, senile cardiovascular disease etc. and other stem tubers compared with radicant
Detoxify beneficial to the wide intestines of stomach, defaecation, tonify the liver and kidney compared with, glycan, the function of dissipating bind and regulation of gas phlegm, there is preferable health care to make
With with higher nutritive value.Glycan color is various, full of nutrition, and cooking method is varied, is to be favored by people
Food medicine and good vegetables.
Contain large quantity of moisture again simultaneously rich in nutrition in fresh glycan, is very suitable to the growth of microorganism, causes to rot；And
The region of fresh glycan and seasonality are all relatively strong, so that fresh glycan becomes a kind of food material of not storage endurance.It is right both at home and abroad at present
The research of glycan is concentrated mainly on beverage, the extraction of starch, fresh-cut, storage etc..And it is domestic that fresh glycan processing milk taste is fragrant
Taro powder patent and paper are less.It is retrieved, retrieves a kind of entitled preparation of taro powder of Publication No. CN101715930A
Method is applied for a patent, which mainly includes the water proof and steamed that (1) carries out glycan fresh after cleaning 1.5-2.5 hours, and (2) will
The glycan cooked adds water to be beaten, and after (3) addition alpha-amylase continues mashing, crosses 200 meshes, inactivates within 2-4 minutes, spray drying,
Powder is made.Equipment investment needed for the technology is big, and spray drying speed is slower, and material is easier to occur to stick in spray drying
Wall, low yield, operation is more difficult, and the product taste processed is not good enough, and by comparison, the patent and the application have essence
Difference, the application has creativeness.
Summary of the invention
The purpose of the present invention is in view of the deficiencies of the prior art, and propose a kind of preparation method of milk taste taro powder.
The present invention solves its technical problem and adopts the following technical solutions to achieve:
A kind of preparation method of milk taste taro powder, comprises the following steps that
(1) the harmless and fresh glycan of no worm is selected；
(2) it is sliced after fresh glycan being cleaned peeling, slice thickness is between 2.0mm-3.0mm；
(3) by above-mentioned glycan piece at 90 DEG C -100 DEG C, concentration is in the warm milk solution of 30%-50% crude milk concentration
It is taken out after blanching 90s；
(4) by the glycan piece after above-mentioned blanching at 20 DEG C -25 DEG C, concentration is the milk of 65%-75% crude milk concentration
It is taken out after impregnating 2h-4h in solution；
(5) first above-mentioned glycan piece is placed at -38 DEG C to -45 DEG C and freezes 1h-2h, then solved at a temperature of being placed in 20 DEG C -25 DEG C
Freeze 1h-2h, whole process is known as freeze thawing 1 time；
(6) hot wind combination microwave is dry: first above-mentioned glycan piece being placed in air dry oven, heated-air drying temperature is 75
It DEG C -85 DEG C, drying time 1h-2h, takes out；Microwave drying oven is placed into, drying time 100s-200s takes out；It is finally putting into drum
Wind drying box, heated-air drying temperature are 75 DEG C -85 DEG C, dry until moisture content < 8%；
(7) by powder processed in the glycan piece investment high speed disintegrator after combination drying, powder 15s is beaten every time, is repeated 3 times, every time
It is spaced 5min, sample is crossed into 80 meshes, finally obtains milk taste taro powder.
Moreover, the process of freeze thawing is repeated 3 times in the step (5).
Moreover, being put into the glycan tablet quality of microwave drying oven in the step (6) and the ratio of microwave drying oven power is
0.25kg material ratio microwave power 800W-910W.
The advantages and positive effects of the present invention are:
1, the present invention remains the flavor and nutritional ingredient of fresh glycan, such as dietary fiber, mucus egg for after glycan drying
It is white etc., while there are the unexistent new features of fresh glycan, as capacity is small, storage phase is long；
2, product of the present invention for food-processing industry provide raw material, supply without seasonal limitation, be not easy to go mouldy；
3, inventive method relatively before method there is less investment, more efficient technical process, taro powder is fragrant and sweet, milk taste
It is strong, it is able to satisfy different markets and the demand of crowd.
Specific embodiment
The embodiment of the present invention is further described below: it is emphasized that embodiment of the present invention is explanation
Property, without being restrictive, therefore the present invention is not limited to the embodiments described in specific embodiment, all by this field
The other embodiment that technical staff obtains according to the technique and scheme of the present invention, also belongs to the scope of protection of the invention.
A kind of preparation method of milk taste taro powder, comprises the following steps that
(1) the harmless fresh taro of no worm is selected；
(2) it is sliced after fresh glycan being cleaned peeling, slice thickness is between 2.0mm-3.0mm；Guarantee material subsequent dry
Dewatering speed is more uniform during dry；
(3) by above-mentioned glycan piece at 90 DEG C -100 DEG C, concentration is in the warm milk solution of 30%-50% crude milk concentration
It is taken out after blanching 90s；On the one hand the partial moisture in material can be sloughed, on the other hand milk soln can be made to penetrate into material
Portion；
(4) by the glycan piece after above-mentioned blanching at 20 DEG C -25 DEG C, concentration is the concentration of 65%-75% crude milk concentration
It is taken out after impregnating 2h-4h in milk soln；This step forms certain concentration gradient compared with (3) step, more conducively material with
Osmosis occurs for milk；
(5) first above-mentioned glycan piece is placed at -38 DEG C to -45 DEG C and freezes 1h-2h, then solved at a temperature of being placed in 20 DEG C -25 DEG C
Freeze 1h-2h, whole process is known as freeze thawing 1 time, multigelation 1-3 times；It can contract big ambassador's dry materials time by multigelation
It is short；
(6) hot wind combination microwave is dry: first above-mentioned glycan piece being placed in air dry oven, heated-air drying temperature is 75
It DEG C -85 DEG C, drying time 1h-2h, takes out；Place into microwave drying oven, dry quality and power ratio are as follows: 0.25kg material ratio
Microwave power 800W-910W, drying time 100s-200s take out；It is finally putting into air dry oven, heated-air drying temperature is 75
It is DEG C -85 DEG C, dry until moisture content < 8% (butt meter)；
(7) by powder processed in the glycan piece investment high speed disintegrator after combination drying, powder 15s is beaten every time, is repeated 3 times, every time
Interval 5min beats after powder 45s altogether sample crossing 80 meshes, finally obtain milk taste taro powder to reduce pulverizer temperature.
Example 1
A kind of preparation method of milk taste taro powder, comprises the following steps that
(1) the harmless fresh taro of no worm is selected；
(2) it is sliced after fresh glycan being cleaned peeling, slice thickness is between 2.0mm；Guarantee material in subsequent drying process
Middle dewatering speed is more uniform；
(3) by above-mentioned glycan piece at 90 DEG C, concentration is to take after blanching 90s in the warm milk solution of 30% crude milk concentration
Out；On the one hand the partial moisture in material can be sloughed, on the other hand milk soln can be made to penetrate into inside material；
(4) by the glycan piece after above-mentioned blanching at 20 DEG C, concentration is in the concentration milk soln of 65% crude milk concentration
It is taken out after dipping 2h；This step forms certain concentration gradient compared with (3) step, and infiltration work occurs for more conducively material and milk
With；
(5) first above-mentioned glycan piece is placed at -38 DEG C and freezes 1h, then the 1h that thaws at a temperature of being placed in 20 DEG C, whole process claim
It is freeze thawing 1 time, multigelation 1 time；It can shorten big ambassador's dry materials time by multigelation；
(6) hot wind combination microwave is dry: first above-mentioned glycan piece being placed in air dry oven, heated-air drying temperature is 75
DEG C, drying time 1h takes out；Place into microwave drying oven, dry quality and power ratio are as follows: 0.25kg material ratio microwave power
800W, drying time 100s take out；It is finally putting into air dry oven, heated-air drying temperature is 75 DEG C, dry until moisture content
< 8% (butt meter)；
(7) by powder processed in the glycan piece investment high speed disintegrator after combination drying, powder 15s is beaten every time, is repeated 3 times, every time
Interval 5min beats after powder 45s altogether sample crossing 80 meshes, finally obtain milk taste taro powder to reduce pulverizer temperature.
Example 2
A kind of preparation method of milk taste taro powder, comprises the following steps that
(1) the harmless fresh taro of no worm is selected；
(2) it is sliced after fresh glycan being cleaned peeling, slice thickness is between 3.0mm；Guarantee material in subsequent drying process
Middle dewatering speed is more uniform；
(3) by above-mentioned glycan piece at 100 DEG C, after concentration is blanching 90s in the warm milk solution of 50% crude milk concentration
It takes out；On the one hand the partial moisture in material can be sloughed, on the other hand milk soln can be made to penetrate into inside material；
(4) by the glycan piece after above-mentioned blanching at 25 DEG C, concentration is in the concentration milk soln of 75% crude milk concentration
It is taken out after dipping 4h；This step forms certain concentration gradient compared with (3) step, and infiltration work occurs for more conducively material and milk
With；
(5) first above-mentioned glycan piece is placed at -45 DEG C and freezes 2h, then the 2h that thaws at a temperature of being placed in 25 DEG C, whole process claim
It is freeze thawing 1 time, multigelation 3 times；It can shorten big ambassador's dry materials time by multigelation；
(6) hot wind combination microwave is dry: first above-mentioned glycan piece being placed in air dry oven, heated-air drying temperature is 85
DEG C, drying time 2h takes out；Place into microwave drying oven, dry quality and power ratio are as follows: 0.25kg material ratio microwave power
910W, drying time 200s take out；It is finally putting into air dry oven, heated-air drying temperature is 85 DEG C, dry until moisture content
< 8% (butt meter)；
(7) by powder processed in the glycan piece investment high speed disintegrator after combination drying, powder 15s is beaten every time, is repeated 3 times, every time
Interval 5min beats after powder 45s altogether sample crossing 80 meshes, finally obtain milk taste taro powder, this example to reduce pulverizer temperature
Obtained taro powder has stronger milk fragrance compared with taro powder obtained in example 1, is more suitable for the edible of infant.
Claims (1)
1. a kind of preparation method of milk taste taro powder, it is characterised in that comprise the following steps that
(1) the harmless and fresh glycan of no worm is selected；
(2) it is sliced after fresh glycan being cleaned peeling, slice thickness is between 2.0mm-3.0mm；
(3) by above-mentioned glycan piece at 90 DEG C -100 DEG C, concentration is blanching in the warm milk solution of 30%-50% crude milk concentration
It is taken out after 90s；
(4) by the glycan piece after above-mentioned blanching at 20 DEG C -25 DEG C, concentration is the milk soln of 65%-75% crude milk concentration
It is taken out after middle dipping 2h-4h；
(5) first above-mentioned glycan piece is placed at -38 DEG C to -45 DEG C and freezes 1h-2h, then the 1h- that thaws at a temperature of being placed in 20 DEG C -25 DEG C
2h, whole process are known as freeze thawing 1 time, are repeated 3 times；
(6) hot wind combination microwave is dry: first above-mentioned glycan piece being placed in air dry oven, heated-air drying temperature is 75 DEG C -85
DEG C, drying time 1h-2h takes out；Microwave drying oven is placed into, drying time 100s-200s takes out；It is dry to be finally putting into air blast
Dry case, heated-air drying temperature are 75 DEG C -85 DEG C, dry until moisture content < 8%；
(7) by powder processed in the glycan piece investment high speed disintegrator after combination drying, powder 15s is beaten every time, is repeated 3 times, every minor tick
Sample is crossed 80 meshes by 5min, finally obtains milk taste taro powder；
The ratio of glycan tablet quality and microwave drying oven power that microwave drying oven is put into the step (6) is 0.25kg material
Than microwave power 800W-910W.
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| CN105520102B true CN105520102B (en) | 2019-10-29 |
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Citations (4)
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| WO1999005917A1 (en) * | 1997-07-31 | 1999-02-11 | Freewater Foods International Limited | A method of and apparatus for dehydrating a moisture-containing organic product |
| CN102125259A (en) * | 2011-01-30 | 2011-07-20 | 浙江工业大学 | Instant white fungus broth and processing method thereof |
| CN103919074A (en) * | 2014-04-29 | 2014-07-16 | 吕忠华 | Production process for frying abelmoschus esculentus with different tastes at low temperature in vacuum |
| CN104886666A (en) * | 2015-05-27 | 2015-09-09 | 蚌埠市徽味炒货厂 | Milk flavored pumpkin seed preparation method |
-
2016
- 2016-02-01 CN CN201610066078.2A patent/CN105520102B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999005917A1 (en) * | 1997-07-31 | 1999-02-11 | Freewater Foods International Limited | A method of and apparatus for dehydrating a moisture-containing organic product |
| CN102125259A (en) * | 2011-01-30 | 2011-07-20 | 浙江工业大学 | Instant white fungus broth and processing method thereof |
| CN103919074A (en) * | 2014-04-29 | 2014-07-16 | 吕忠华 | Production process for frying abelmoschus esculentus with different tastes at low temperature in vacuum |
| CN104886666A (en) * | 2015-05-27 | 2015-09-09 | 蚌埠市徽味炒货厂 | Milk flavored pumpkin seed preparation method |
Non-Patent Citations (2)
| Title |
|---|
| 冻融甘薯热风干燥特性与动力学研究;郭婷等;《食品与机械》;20130531;第29卷(第03期);第8-11页 * |
| 层次分析法在热风干燥条件制备荔浦香芋全粉优化中的应用;杜弘坤;《食品科学》;20081231;第29卷(第11期);第356-360页 * |
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Effective date of registration: 20221111 Address after: 071000 Chaoyang Road, Dingxing County, Baoding City, Hebei Province Patentee after: HEBEI STRONG FOOD Co.,Ltd. Address before: 542899 Hezhou college, 169 Xiyue street, Babu District, Hezhou City, Guangxi Zhuang Autonomous Region Patentee before: HEZHOU University |