Taro processing method and application of processed products

A processing method and technology for taro, applied in the field of processing, can solve the problems of reducing the usable range of taro, not fully utilizing taro, loss of vitamin resources, etc., and achieve the effects of avoiding high cost, wide application and simple processing technology.

Inactive Publication Date: 2017-05-31
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Taro-based products are basically extended products based on taro starch as the main raw material, which has the following deficiencies: first, the usable range of taro itself is reduced; second, the nutritional components of taro, especially trace elements, are , a large amount of loss of vitamins and waste of resources;

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Take fresh taro, remove roots, stems and leaves, keep only the tubers, and clean to remove sediment and other debris and rotten parts; put the cleaned fresh taro in a pressure cooker, and treat it at 121°C for 40 minutes to gelatinize the taro starch , sterilize, and ripen, cool the treated taro while it is hot, and then cool it in cold water, and peel it; use a mill to crush the ripened taro after peeling and cleaning it into a slurry, and add it to the slurry to form a slurry 40% water by weight, stir evenly to get the mash; grind the milled mash through a colloid mill again, so that the fineness of the taro particles reaches more than 120 mesh, and spray the mash that has been finely ground by the colloid mill Dried or quick-frozen through a fluidized bed, and directly dried into powder. The obtained taro powder can be prepared and eaten directly.

Embodiment 2

[0020] Take fresh taro, remove roots, stems and leaves, keep only the tubers, and clean to remove sediment and other sundries and rotten parts; put the cleaned fresh taro in a pressure cooker, and treat it at 110°C for 90 minutes to gelatinize the taro starch , sterilizing, and ripening, cool the treated taro while it is hot, and then peel it; use a mill to crush the ripened taro after peeling and cleaning it into a slurry, and add it to the slurry to form a slurry 20% water by weight, stir evenly to get the mash; grind the milled mash through a colloid mill again, so that the fineness of the taro particles reaches 120 mesh or more, and spray the mash that has been finely ground by the colloid mill Dried or quick-frozen through a fluidized bed, and directly dried into powder. The obtained taro powder can be prepared and eaten directly.

Embodiment 3

[0022] Take fresh taro, remove roots, stems and leaves, keep only the tubers, and clean to remove sediment and other debris and rotten parts; put the cleaned fresh taro in a pressure cooker, and treat it at 115°C for 80 minutes to gelatinize the taro starch , sterilizing, and ripening, cool the treated taro while it is hot, and then peel it; use a mill to crush the ripened taro after peeling and cleaning it into a slurry, and add it to the slurry to form a slurry 30% water by weight, stir evenly to get mash; grind the milled mash through a colloid mill again to make the fineness of taro particles reach more than 120 mesh, and spray the mash that has been finely ground by the colloid mill Dried or quick-frozen through a fluidized bed, and directly dried into powder.

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PUM

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Abstract

A taro processing method includes the steps of taking fresh taros, removing roots and stems and leaves, only reserving tubers, conducting thorough cleaning and putting the cleaned taros inside a pressure cooker for treatment so that the starch in the taros is gelatinized, and the taros are sterilized and cooked, and conducting cooling and peeling; grinding the peeled taros into pulp, adding water and conducting uniform stirring, and then conducting accurate grinding through a colloid mill so that the taro particles are further micronized until the micronized materials have the fineness of 120-mesh or more, and finally conducting spray drying or quick-freezing through a fluidized bed into powder. The taro powder obtained through the method contains polysaccharides, and has special aroma and higher contents of carbohydrates and trace elements. The taro powder can be directly eaten by the populations with special disease to supplement nutrition, K element and other elements. The taro powder can be eaten directly after being brewed by adding water, and also can be base materials of raw materials for functional foods.

Description

technical field [0001] The invention relates to a taro processing method, in particular to a processing method which can make full use of the taro itself and the low allergenicity and nutritional characteristics of taro starch as the main raw material; Become the base material of functional food raw materials. Background technique [0002] Fragrant taro, also known as Liyu, taro, hairy taro, and sweet potato, belongs to the crops of Araceae, and taro is its underground tuber. The taste of taro is soft, sweet and waxy, its nutritional value is similar to that of potatoes, and it does not contain solanine. It is easy to digest without causing poisoning. It is a good alkaline food. It can be steamed and dipped in sugar as a staple food, and can also be used to make dishes and snacks. In Guangdong and other places, eating taro on Mid-Autumn Festival is a custom with a long history. In daily life, the Chinese traditional festival of August 15th has the eating habit of stewing ...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L5/10A23P10/40
CPCA23V2002/00A23V2300/10A23V2300/46A23V2300/24
Inventor 蒋立文廖卢艳
Owner HUNAN AGRICULTURAL UNIV
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