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Processing method of maca instant food

A processing method and food technology, applied in the confectionery industry, confectionery, food science and other directions, can solve the problems of unsatisfactory taste, irritating odor affecting product promotion, etc., to adjust the sub-health state of the body and improve the endocrine of the human body. , the effect of improving sexual performance

Inactive Publication Date: 2014-04-23
程晓航
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Problems solved by technology

[0004] Although Maca is a high-quality nutritional product, the pungent smell of its fresh and dried fruit (tablets) has affected the promotion of its products. Although the essence tablets made have been improved, the taste is still unsatisfactory, and the taste is also unsatisfactory. Take it

Method used

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Embodiment Construction

[0024] The present invention is described in further detail below in conjunction with embodiment.

[0025] A kind of processing method of maca instant food, the fresh maca fruit is firstly pretreated, and the pretreated maca fresh fruit is subjected to vacuum osmosis and then dried into instant food; the vacuum osmosis is 30%--60% Add 0.1-0.5% citric acid to make a mixed aqueous solution, put it in a stainless steel vacuum container, and soak it for 30 minutes in an environment with a vacuum degree of 0.085MPa and a sugar liquid temperature of 60°C, then break the vacuum, and continue to soak for 3-5 hours under normal pressure. .

[0026] This method uses the fresh fruit of maca to react with the sugar and citric acid in the sugar liquid under specific concentration of sugar liquid and specific vacuum conditions, and can effectively remove the irritating smell of maca without changing the unique smell of maca. Taste, improve the mouthfeel of maca. It inherits the inherent s...

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Abstract

The invention relates to food processing, and discloses a processing method of maca instant food. The method comprises the following steps: firstly, preprocessing the fresh maca fruits; carrying out vacuum sugar infiltration on the preprocessed fresh maca fruits, and then drying, so as to obtain the instant food, wherein vacuum sugar infiltration comprises the steps of preparing a mixed water solution from 30-60% of sugar and 0.1-0.5% of citric acid, putting into a stainless steel vacuum container, dipping in liquid glucose of which the vacuum degree is 0.085MPa at the temperature of 60 DEG C for 30 minutes; carrying out vacuum breaking, and continuing to dip at constant pressure for 3-5H. The maca instant food has the advantages that the natural shapes, colors and luster, and unique flavors of fresh fruits and dry sheets are inherited, and the maca instant food is convenient to eat and free of a pungent smell.

Description

technical field [0001] The invention relates to food processing, in particular to a processing method of maca instant food without pungent smell. Background technique [0002] Maca (MACA), a plateau herbaceous cruciferous medicinal and edible plant that grows at an altitude of 3,500 meters in the Andes Mountains of Peru in South America. It can absorb soil essence and grow normally in the unique environment of no fertilizer, hypoxia, large temperature difference between day and night, and long-term freezing. It is rich in various nutrients, such as protein, amino acid, polysaccharide, mineral zinc, calcium, iron, phosphorus , iodine, etc., vitamin C, B1, B2, B6, etc. Among them, macamide and macaene, which are unique to maca, are praised by scientists as natural vitality nutrients. Maca (MACA) has been used by the Incas for thousands of years. It is regarded as a gift from the gods of the Andes. It is called "South American ginseng" and "hormone engine". It has significant ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 程晓航
Owner 程晓航
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