Flavored maca leaf processing method

A processing method and technology of maca leaves are applied in the field of processing of flavored maca leaves, which can solve the problems that oral taste is difficult to adapt to, and the development and utilization rate of maca leaves is zero, and achieves enhancement of human immunity, remarkable health care effect, and production of simple craftsmanship

Active Publication Date: 2016-06-15
YUNNAN HENONG FOOD DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although it has a long history of use, people now pay attention to the development of maca roots, and almost all maca leaves are discarded as waste. The value of maca leaves has a special spicy taste, which is difficult to adapt to the direct oral taste. Make the utilization rate of Maca leaves almost zero

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A processing method of flavor maca leaves, the preparation method of which is as follows:

[0016] ①Selection of raw materials: Collect fresh maca leaves that are free from pollution and pests in the middle and upper parts of maca. until the water drops;

[0017] 2. Blanching: put the maca leaves treated in step 1 into water containing 0.1% citric acid for blanching, the amount of water is preferably to submerge the maca leaves, remove and drain the water after blanching for 72 hours;

[0018] ③Dehydration: dehydrating the maca leaves after blanching in step ② by pressing;

[0019] ④Preparation of seasoning soup: Put 0.5kg of Chinese prickly ash, 0.8kg of fresh pepper, 0.08kg of star anise and 0.5kg of lemon into a cloth bag, add 5 times the amount of water, and boil until the water boils. Cool to 50°C to get seasoning soup;

[0020] ⑤ Soaking in seasoning soup: Put the dehydrated maca leaves in step ③ into the seasoning soup at 50°C at a ratio of 1:1, keep soaking a...

Embodiment 2

[0024] A processing method of flavor maca leaves, the preparation method of which is as follows:

[0025] ①Selection of raw materials: Collect fresh maca leaves that are free from pollution and pests in the middle and upper parts of maca. until the water drops;

[0026] 2. blanching: the maca leaves processed in step 1. are put into water containing 0.2% citric acid for blanching.

[0027] ③Dehydration: dehydrating the maca leaves after blanching in step ② by pressing;

[0028] ④Preparation of seasoning soup: Put 0.8kg of Chinese prickly ash, 0.9kg of fresh pepper, 0.09kg of star anise and 0.8kg of lemon into a cloth bag, add 6.5 times of water, boil together until the water boils, keep the fire for 25 minutes, then remove the bag from the pot, Cool to 60°C to get seasoning soup;

[0029] ⑤Soaking in seasoning soup: Put the dehydrated maca leaves in step ③ into the seasoning soup at 60°C at a ratio of 1:1.5, keep soaking at this temperature for 30 minutes, then heat the soa...

Embodiment 3

[0033] A processing method of flavor maca leaves, the preparation method of which is as follows:

[0034] ①Selection of raw materials: Collect fresh maca leaves that are free from pollution and pests in the middle and upper parts of maca. until the water drops;

[0035] 2. Blanching: Put the maca leaves treated in step 1. into water containing 0.3% citric acid for blanching. The amount of water is preferably to submerge the maca leaves, and remove and drain the water after blanching for 90 hours;

[0036] ③Dehydration: dehydrating the maca leaves after blanching in step ② by pressing;

[0037] ④Preparation of seasoning soup: Put 1.2kg of Chinese prickly ash, 1kg of fresh chili, 0.1kg of star anise and 1kg of lemon into a cloth bag, add 8 times the amount of water, and boil until the water boils. 70 ℃ to get seasoning soup;

[0038] ⑤Soaking in seasoning soup: put the dehydrated maca leaves in step ③ into the seasoning soup at 70°C in a ratio of 1:2, keep soaking at this tempe...

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PUM

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Abstract

The present invention discloses a flavored maca leaf processing method. The flavored maca leaves consist of 60-100 kg of maca leaf blades, 2-5 kg of chili powder, 1.8-2.5 kg of white granulated sugar, 2-5 kg of edible salt, 0.5-1 kg of monosodium glutamate, 1-3 kg of spicy oil, 0.2-1 kg of Chinese prickly ash oil, 1-2 kg of light soy sauce and 0.5-2 kg of mature vinegar. The raw materials are subjected to raw material selecting, blanching, dehydrating, seasoning soup preparing, seasoning soup soaking, material blending and packaging to prepare the flavored maca leaf products. The prepared flavored maca leaves are crisp, tender and refreshing, nutritious and delicious, fully retain the unique flavor of the maca leaves, and maximally retain the nutrients of the maca leaves. At the same time, the preparation technology is simple, the operation is convenient, the processing method does not need any device investments, and the maca leaves can be turned from wastes into treasures. The flavored maca leaves are pure, natural and functional leisure food which can enhance human body immunity and energy, green and healthy health-care products, and high in the product added value, remarkable in health-care effects and easy for a large scale promotion.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of flavored maca leaves. Background technique [0002] Maca, cruciferous, is an annual biennial herb and a rare plateau plant. The diameter of maca is 3-5cm, the surface color is mostly yellow, purple or black, and the flesh is yellow or white. It has been eaten for thousands of years. It has the reputation of "Peruvian ginseng" and "South American ginseng". A rare nutritional supplement recommended to the whole country, now, it is grown in Lijiang, Shangri-La and Qujing in Yunnan, China. Maca is different from many plants with high nutritional value. Its nutrition is rich and balanced, and it has the function of two-way regulation. It can directly supplement a certain proportion and quantity of nutrients to the human body. The unique components of maca, macaene and macamide, are considered to be the iconic substances of maca, which can b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
Inventor 邹兴元赵自芬
Owner YUNNAN HENONG FOOD DEV CO LTD
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