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Taro wrapper and making method thereof

A production method and technology of taro foreskin are applied in food preparation, food science, food coating and other directions, and can solve problems such as damage, single taste, and insufficient taste.

Active Publication Date: 2015-07-08
FUJIAN SHENGHENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the general method of eating taro has such a disadvantage, that is, the taste of ordinary taro is relatively simple and the taste is not rich enough.
In order to obtain a better taste, many existing eating methods mostly use food additives to increase the softness, smoothness or Q-bomb of the taste, but eating too much food additives is likely to cause damage to the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The composition weight percentage of taro foreskin of the present invention comprises: 43.8% of taro, 36.5% of cassava flour, 1.8% of potato starch, 0.7% of white sugar, 2.9% of oil and 14.3% of wheat starch.

[0025] The preparation method of taro foreskin of the present invention comprises:

[0026] Step 1. Wash 43.8% taro with running water, drain, peel and mash into a slurry, that is, taro paste;

[0027] Step 2. Evenly stir 36.5% wheat starch with hot water at 90 degrees to form a wheat starch slurry, take it out and cool it at 50 degrees; the wheat starch dough treated with hot water can increase the quality of taro buns and ensure that it can be cooked after quick freezing Prevent product damage and sensitivity during the process;

[0028] Step 3, put the yam paste and wheat starch slurry with 36.5% tapioca flour, 1.8% potato starch, 0.7% white sugar and 2.9% oil into the noodle mixer and stir for 10-20 minutes, and stir into dough, that is, the first dough ; ...

Embodiment 2

[0033] The composition weight percentage of taro foreskin of the present invention comprises: 42% of taro, 37% of cassava flour, 2% of potato starch, 1% of white sugar, 3% of oil and 15% of wheat starch.

[0034] The preparation method of taro foreskin of the present invention comprises:

[0035] Step 1. Wash 42% taro with running water, drain, peel and mash into a slurry, that is, taro paste;

[0036] Step 2. Evenly stir 15% wheat starch in hot water at 90 degrees to form a wheat starch slurry, take it out and cool it at 50 degrees; the wheat starch dough treated with hot water can increase the quality of taro buns and ensure that it can be cooked after quick freezing Prevent damage and taste of the product during the process;

[0037] Step 3, put the taro paste and wheat starch slurry with 37% tapioca flour, 2% potato starch, 1% white sugar and 3% oil into the noodle mixer and stir for 10-20 minutes, and stir to form a dough, that is, the first dough ;

[0038] Step 4. We...

Embodiment 3

[0042] The composition weight percentage of taro foreskin of the present invention comprises: 45% of taro, 35% of cassava flour, 1.5% of potato starch, 0.5% of white sugar, 3% of oil and 15% of wheat starch.

[0043] The preparation method of taro foreskin of the present invention comprises:

[0044] Step 1. Wash 45% of the taro with running water, drain, peel and mash into a slurry, that is, taro paste;

[0045] Step 2. Evenly stir 15% wheat starch in hot water at 90 degrees to form a wheat starch slurry, take it out and cool it at 50 degrees; the wheat starch dough treated with hot water can increase the quality of taro buns and ensure that it can be cooked after quick freezing Prevent damage and taste of the product during the process;

[0046] Step 3, put the taro paste and wheat starch slurry with 35% tapioca flour, 1.5% potato starch, 0.5% white sugar and 3% oil into a noodle mixer and stir for 10-20 minutes, and stir to form a dough, that is, the first dough ;

[004...

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PUM

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Abstract

The invention discloses a taro wrapper comprising the following components in percentage by weight: 42-45% of taro, 35-37% of cassava flour, 1.5-2% of potato starch, 0.5-1% of white sugar, 2.5-3% of oil and 13-15% of wheat starch. The taro wrapper disclosed by the invention has the advantages that under the circumstance of not using a food additive, the taro nutrition is maintained; the taro wrapper is not cracked after quick freeze; the taste and the mouthfeel of the quickly-frozen wrapper are same as those of a fresh wrapper.

Description

technical field [0001] The invention relates to the field of food, in particular to a taro foreskin, and a method for making the taro foreskin. Background technique [0002] Taro contains a large amount of amylase, polyphenol oxidase and other substances, which is beneficial to the digestion and absorption of the spleen and stomach, and is a dual-purpose product for nourishing the spleen and stomach. In addition, it also contains a large amount of mucus protein, which has the effects of benefiting the lungs, relieving coughs, lowering blood sugar, and prolonging life. But the edible method of general taro has such shortcoming, is exactly that general taro eats taste relatively single, and taste is not rich enough. In order to obtain a better mouthfeel, many existing eating methods mostly use food additives to increase the softness, smoothness or Q-bomb of the mouthfeel, but eating too much food additives is likely to cause damage to the human body. Contents of the inventi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/214A23L1/29A23L19/10A23L33/00
CPCA23L5/13A23L7/117A23L19/10A23L19/11A23P20/25
Inventor 邱恒根
Owner FUJIAN SHENGHENG FOOD