Method for processing nutritional health-care preserved sweet taros

A processing method and technology of preserved taro, which is applied in the confectionary industry, the function of food ingredients, and confectionary, can solve the problems of reducing the taste and quality of taro preserved taro

Inactive Publication Date: 2016-12-14
明毅强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, sweet taro nutrition and health care is not only a common food material, but also processed into food or beverages such as canned food, pickles, tea, etc. For example, the patent application number 201410646484.7 discloses a processing technology for honey-made p...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A processing method of fragrant and sweet taro nutritious and health-care preserves, characterized in that: the processing method adopts the following steps:

[0018] ①Material preparation: select complete and fresh taro, remove the outer skin after cleaning, cut into 1cm thick taro slices, quickly put the taro slices into 12% salt solution, control the temperature at 95°C, and blanch for 40 seconds. After 10kg of taro skin is minced, put into 6kg concentration and be beaten in the vitamin C solution of 10%, obtain taro skin slurry;

[0019] ②Color protection treatment: take out the blanched taro slices, filter and dry them, put them in 0.04% ferrous sulfate solution, soak for 3 hours, and rinse to remove residual sulfur after soaking;

[0020] ③Preservation of crispness and hardening: take out the taro slices after the color protection treatment, filter them dry, put them into a 3g / L calcium carbonate mixture, soak for 30min, and submerge the taro slices in the solutio...

Embodiment 2

[0027] A processing method of fragrant and sweet taro nutritious and health-care preserves, characterized in that: the processing method adopts the following steps:

[0028] ① Preparation: Select complete and fresh taro, yacon, and yam, wash and remove the outer skin, cut into 2cm-thick taro slices, yacon slices, and yam slices, take 10kg taro slices, 4kg yacon slices, and 2kg yam Mix the slices evenly to prepare the mixed raw materials, put the mixed raw materials into 14% saline solution quickly, control the temperature at 90°C, blanch for 50s, take 7kg of taro peel, 2kg of snow lotus peel, and 1kg of yam peel and mix evenly, and make To obtain mixed raw skins, 10 kg of mixed raw skins are chopped and put into 6.5 kg of citric acid solution with a concentration of 9% for beating to obtain a raw material skin slurry;

[0029] ②Color protection treatment: Take out the mixed raw materials after blanching, filter them dry, put them into 0.05% sulfurous acid solution, soak for 2....

Embodiment 3

[0038] A processing method of fragrant and sweet taro nutritious and health-care preserves, characterized in that: the processing method adopts the following steps:

[0039] ①Material preparation: select complete and fresh taro, remove the outer skin after cleaning, cut into 1-3cm thick taro slices, quickly put the taro slices into 12-15% salt solution, and control the temperature at 85-95°C ℃, blanch for 40-60s, chop the taro skin and put it into a vitamin C solution with a concentration of 60-70% of its weight and a concentration of 8-10% for beating to obtain a taro skin slurry;

[0040] ②Color protection treatment: take out the blanched taro slices, filter and dry them, put them in 0.04-0.06% ferrous sulfate solution, soak for 2-3 hours, and rinse to remove residual sulfur after soaking;

[0041] ③Preservation of crispness and hardening: take out the taro slices after the color protection treatment, filter them dry, put them into a 3-5g / L calcium carbonate mixture, soak fo...

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Abstract

The invention discloses a method for processing nutritional health-care preserved sweet taros and relates to the field of food deep processing. According to the nutritional health-care preserved taros, the araceae colocasia perennial herbaceous plant, namely taros, serves as the raw material, and the preserved taros are processed through the procedures of material preparation, blanching, color protection treatment, brittleness-keeping and hardening, salting, pre-boiling, sugaring, drying, shaping, packaging and the like. Raw materials are peeled, raw material peel is pulped, and the raw materials are pre-boiled with the raw material peel pulp, so that the utilization rate of the raw materials is greatly increased, and nutrients of the nutritional health-care preserved taros are richer; by means of brittleness-keeping, hardening and color protection treatment, the nutritional health-care sweet preserved taros are pure in flavor, delicious and stable in color, health-care nutrients of sweet taros can be fully maintained, and the preserved sweet taros have the health-care functions of maintaining beauty and keeping people young, clearing away heat and toxin, tonifying middle-Jiao and Qi and the like.

Description

technical field [0001] The invention relates to the field of food deep processing, in particular to a method for processing sweet and nutritious preserved taro. Background technique [0002] Taro, also known as taro, green taro, etc., is a perennial herb of the genus Taro in the family Araceae. Taro tastes sweet and neutral. According to measurements, taro tubers contain 1.75-2.3% protein, 69.6-73.7% starch, 1.17-1.68% ash, 0.47-0.68% lipid, 0.059-0.169% calcium, and 0.113-0.274 phosphorus. %, iron 0.0042-0.0050%, the content of vitamin C and A is very small, but it contains more vitamin B and B2 (ie riboflavin). At present, sweet taro nutrition and health care is not only a common food material, but also processed into food or beverages such as canned food, pickles, tea, etc. For example, the patent application number 201410646484.7 discloses a processing technology for honey-made preserved taro health care. It is processed through raw material processing, slicing, sugar ...

Claims

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Application Information

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IPC IPC(8): A23G3/48
CPCA23G3/48A23V2002/00A23V2200/30A23V2200/318
Inventor 明毅强俞杰吴蓓蕾
Owner 明毅强
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