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Technique for making areca taro modified starch

A technology of modified starch and production process, applied in the field of food processing technology, can solve problems such as waste of resources

Active Publication Date: 2009-08-05
ANHUI PANPAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the traditional betel nut taro starch extraction in my country usually adopts the extraction method of washing with water after refining, and a large amount of water-soluble components or non-starch nutrients in the washing are discarded as the production waste of betel nut taro starch, resulting in a serious waste of resources.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1: This embodiment is the best embodiment:

[0028] 1) Screening of betel nut taro: sort and process betel nut taro of large and small sizes. It is required to be clean without soil, hairy roots, complete appearance, no rot, no mildew, no trauma, no germination, and no pests and diseases.

[0029] 2) Cleaning and peeling: After cleaning the attached silt and impurities, the outer skin is removed. The peeling rate is greater than 90%, and then finely shaved by hand. It is required to be smooth and clean to the naked eye.

[0030] 3) Slicing and rinsing: the thickness of the strips is 5.5mm±0.5mm, and the size should be uniform; wash away the impurities on the strip surface with clean water.

[0031] 4) Cooking: The cooking pressure is greater than 0.5 MPa, and the time is 6-7 minutes.

[0032] 5) Pulping: the beating fineness is controlled at about 70 mesh, and the slurry consistency is 70%.

[0033] 6) Distilling: The temperature is required to be between 8...

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Abstract

The invention provides a process for making yam betel denaturated starch, which is characterized by comprising the following steps of: 1) yam betel selection; 2) cleaning and peeling; 3) slicing and bleach wash; 4) steam boiling; 5) milk making; 6) steam cooking; 7) constant temperature and pressure extrusion; 8) skin making; 9) cooling and skin coiling; 10) low-temperature maturing; 11) strip cutting; 11) drying; 12) superfine crushing; and 13) sieving inspection. The process adopts constant temperature and pressure screw extrusion 'physical modification' and superfine crushing techniques to rearrange yam betel starch particles and improve the fiber structure of yam betel to make the fibrous tissue achieve fineness, a milky color, high organoleptic quality and good taste, avoids damages to the nutrients of the yam betel, and keeps the original color, fragrance and natural taste.

Description

Technical field [0001] The invention relates to a food processing technology, in particular to a manufacturing technology for processing betel nut taro into starch. Background technique [0002] Betel nut taro (colocasia esculenta schott) is the root tuber of a perennial herbaceous plant belonging to the family Araceae. It is generally cultivated as an annual. It must be cultivated under good natural environment and water and soil conditions with the help of special parent rock, parent material, soil, soil, etc. Layer thickness, fertility and soil nutrients, texture, pH, and unique management practices. Betel nut taro is rich in nutrition, good in color, aroma and taste, and was once known as the king of vegetables. According to the determination, the calories of fresh betel nut taro are 358 kJ / 100 g, protein 0.8%, carbohydrate 18.7%, dietary fiber 1.6%, and crude fiber 5.8%. Every 100 grams of dry basis contains 1.2 mg of vitamin C, 34 micrograms of vitamin B1, 15 microgr...

Claims

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Application Information

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IPC IPC(8): A23L1/09A23L1/214A23L1/28A23L1/29A23L29/30
Inventor 蔡金安
Owner ANHUI PANPAN FOOD CO LTD
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