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Calcium supplement type Longxiang taro powder and processing technology thereof

A processing technology, the technology of Longxiang taro, which is applied in the field of food processing, can solve problems such as poor effect and poor taste, and achieve the effect of simple process scheme, good effect and blood pressure regulation.

Inactive Publication Date: 2014-12-10
JIANGSU COLOCASIA HEAVEN & EARTH FOOD SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Longxiang taro grows in duotian, mainly in Xinghua, Jiangsu Province in my country. Its meat is white, powdery and fragrant, with few taro seeds, oval shape, sticky meat, rich nutritional value, suitable for all ages. It is a commonly used processing method in the prior art. The process is to directly peel and grind Longxiang taro, cut into pieces, and the taste after processing is relatively poor. In the prior art, there are many calcium-supplementing foods, especially for middle-aged and elderly people, but the effect is relatively poor. Therefore, there is an urgent need for a A new technical solution to solve the above technical problems

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Example 1: A calcium-supplementing type Longxiang taro flour processing process, the process is as follows: 1) Prepare raw materials, the raw materials are Longxiang taro and auxiliary materials; 2) Wash Longxiang taro with water for 3 times; 3) Wash the longxiang taro 4) Wash the peeled Longxiang taro with water again, and rinse twice; 5) Cook the washed Longxiang taro; the steaming is 95°C for 1 hour, steaming until fully cooked to remove indigestible starch and calcium oxalate crystals; 6) Freeze and vacuum-dry the cooked Longxiang taro at -15°C in a vacuum of 1.5-2.0 Pa Dry for 40 minutes to 1 hour, and control the moisture after drying to ≤5%; 7) Grind the dried Longxiang taro in a space at 20°C±2°C and a relative humidity of 20% to above 200 mesh;8 ) refining the ground Longxiang taro powder, dissolving the Longxiang taro powder in water at a ratio of 1:10, heating and inactivating it, and then spray drying; 9) Mixing the refined Longxiang taro powder with auxili...

Embodiment 2

[0015] Example 2: A calcium-supplementing type Longxiang taro flour processing process, the process is as follows: 1) Prepare raw materials, the raw materials are Longxiang taro and auxiliary materials; 2) Wash Longxiang taro with water for 5 times; 3) Wash the longxiang taro 4) Wash the peeled Longxiang taro with water again and rinse 3 times; 5) Cook the washed Longxiang taro; the cooking is steaming at 100°C for 1.5 hours until cooked To remove indigestible starch and calcium oxalate crystals; 6) Freeze and vacuum-dry the cooked Longxiang taro at a temperature of -15°C in a vacuum of 1.5-2.0 Pa 40 minutes to 1 hour, control the moisture after drying to ≤5%; 7) Grind the dried taro to a size above 200 mesh at 20°C±2°C and a relative humidity of 30%; The ground longxiang taro powder is refined, and the extraction is carried out by dissolving the longxiang taro powder in water at a ratio of 1:10, heating and inactivating, and then spraying and drying; 9) mixing the refined l...

Embodiment 3

[0016] Example 3: A calcium-supplementing type Longxiang taro flour processing process, the process is as follows: 1) Prepare raw materials, the raw materials are Longxiang taro and auxiliary materials; 2) Wash Longxiang taro with water and wash it 4 times; 3) Wash the longxiang taro 4) Wash the peeled Longxiang taro with water again and rinse twice; 5) Steam the washed Longxiang taro; the steaming is 98°C for 1 hour until cooked To remove indigestible starch and calcium oxalate crystals; 6) Freeze and vacuum-dry the cooked Longxiang taro at a temperature of -15°C in a vacuum of 1.5-2.0 Pa 40 minutes to 1 hour, control the moisture after drying to ≤5%; 7) Grind the dried taro to a size above 200 mesh in a space at 20°C±2°C and a relative humidity of 25%; The ground longxiang taro powder is refined, and the extraction is carried out by dissolving the longxiang taro powder in water at a ratio of 1:10, heating and inactivating, and then spraying and drying; 9) mixing the refine...

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Abstract

The invention relates to calcium supplement type Longxiang taro powder which is characterized by comprising the following components by mass percentage: 25-40% of taro powder, 15-30% of soybean powder, 5-15% of lotus root starch, 3-8% of burdock powder, 3-8% of carrot powder, 3-8% of pearl powder, 10-20% of xylitol and 5-15% of milk powder.

Description

technical field [0001] The invention relates to a processing technology, in particular to a calcium-supplementing type longxiang taro powder and the processing technology thereof, belonging to the technical field of food processing. Background technique [0002] Longxiang taro grows in duotian, mainly in Xinghua, Jiangsu Province in my country. Its meat is white, powdery and fragrant, with few taro seeds, oval shape, sticky meat, rich nutritional value, suitable for all ages. It is a commonly used processing method in the prior art. The process is to directly peel and grind Longxiang taro, cut into pieces, and the taste after processing is relatively poor. In the prior art, there are many calcium-supplementing foods, especially for middle-aged and elderly people, but the effect is relatively poor. Therefore, there is an urgent need for a A new technical solution to solve the above technical problems. Contents of the invention [0003] The present invention aims at the tech...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L1/20A23L1/212A23L1/30A23L11/00A23L19/00A23L19/10
CPCA23L5/13A23L11/05A23L19/01A23L19/10A23L33/10A23V2002/00A23V2200/322A23V2200/306A23V2200/324A23V2200/326A23V2200/31A23V2200/30A23V2200/302A23V2200/318A23V2300/10
Inventor 沈前
Owner JIANGSU COLOCASIA HEAVEN & EARTH FOOD SCI & TECH CO LTD
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