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Processing method of mashed red-bud taro

A processing method and technology of red bud taro, applied in application, food preparation, food science, etc., can solve the problems of high cost, taro nutrition and flavor damage, etc., to prevent browning, improve edible quality, and optimize preservation effect Effect

Inactive Publication Date: 2014-12-10
江西省江天农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the domestic all-powder blending method is convenient for storage, but it seriously damages the nutrition and flavor of taro, and the cost is also high

Method used

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Embodiment Construction

[0011] The steps and features of the present invention are described below, and the examples given are only used to explain the present invention, and are not intended to limit the scope of the present invention.

[0012] A method for processing red bud taro taro mash, the method comprising the following steps: raw material selection, cleaning, peeling, slicing, color protection, cooking, mud making, blending, packaging, sterilization, and refrigeration, characterized in that:

[0013] A. The color-protecting agent selected in the color-protecting process is 0.08% sodium bisulfite, 0.1% ascorbic acid, and 0.5% citric acid. , the color protection time is 10 minutes;

[0014] B, described boiling time is 30 minutes;

[0015] C, the sterilization process, select water bath sterilization at 80°C for 30 minutes;

[0016] D. In the blending process, a compound preservative is added, and the proportion of the compound preservative is 0.02% potassium sorbate, 0.007% Nisin, 0.013% so...

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PUM

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Abstract

The invention relates to a processing method of mashed red-bud taro. The method comprises the following steps: selecting raw materials, cleaning, peeling, slicing, protecting the color, stewing, mashing into paste, blending, packaging, sterilizing and refrigerating. Because taro contains a great amount of phenolic substances, and becomes brown after being peeled so as to reduce the eating quality, the color of the taro is required to be protected to prevent or relieve the browning phenomenon; the gelatinization degrees of starch at different stewing time are different, the damage degrees to cells are different, and the damage degree of the cells also directly affects the sensory quality of the mashed red-bud taro, so that the stewing time is needed to be controlled; the mashed red-bud taro is rich in nutrients, high in moisture activity, is suitable for the growth of bacteria, and is not beneficial to long-term storage, so that the mashed red-bud taro is required to be sterilized so as to prolong the shelf life. According to the processing method of the mashed red-bud taro, the best scheme is selected by experiments for multiple times, so that the eating quality and the sensory quality are improved greatly; the best compound preservative combination is selected, so that the storage time is prolonged maximally.

Description

technical field [0001] The invention relates to the field of agricultural product processing, in particular to a method for processing red bud taro puree. Background technique [0002] With the development of the economy and the acceleration of the pace of life, people's consumption concepts have undergone great changes, and consumption has shifted to novel and diverse, safe, healthy, nutritious and convenient foods. Taro paste is a good product on the dining table. It is deeply loved by the masses because of its sweet, delicious, delicate and smooth texture, and taro paste retains all the nutrients of taro: dietary fiber has the functions of regulating the intestines, laxatives, preventing obesity, and losing weight; Polysaccharides can enhance the immune function of the human body and prevent aging; at the same time, mashed taro can be eaten directly without heating, which is easy to carry and is the first choice for home travel. Therefore, mashed taro is a novel food tha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L19/10
CPCA23L5/41A23L19/10A23V2002/00
Inventor 方加军肖月土周四红黄鑫李小蓉
Owner 江西省江天农业科技有限公司
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