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Preparation method of arisaema japonicum nutritional powder

A technology of nutritional powder and fenugreek powder, applied in the peeling of vegetables or fruits, food science, application and other directions, can solve the problems of low degree of hydrolysis, short shelf life, poor taste adaptability, etc., to improve absorption and utilization, growth and metabolism. Fast speed and the effect of preventing mucus from sticking

Inactive Publication Date: 2017-11-24
NINGGUO MAOSHENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the processing method of Chinese radishes is generally boiled in water and packaged in cans. The products boiled in clear water have a short shelf life and a single taste. The utilization rate of digestion and absorption is low; moreover, yam contains more carbohydrates, the rate of digestion and absorption is low, and the taste adaptability is poor
The nutritive value of mountain radishes is high, but it is made by simple boiling and canning. The depth of processing and utilization of mountain radishes is low, and the added value of the products is small, so the value of mountain radishes is difficult to be comprehensively utilized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of yam nutrient powder, comprising the following steps:

[0021] (1) Peeling: Soak the harvested yam with lemon water, which can increase the peeling rate of the yam skin and reduce mucus adhesion, then remove the yam skin, dry it until the moisture content is 32%, and get the peeled yam ;

[0022] (2) Dissolution and oxidation: Pulverize the peeled yam to obtain yam powder, add deionized water 4 times its mass to the yam powder, stir and mix, place in a vacuum tank and heat at 69°C for 24min , and then feed dissolved oxygen into the solution to oxidize ingredients such as alkaloids and glycosides contained in yam, reduce the astringent taste of yam powder, and improve the taste of eating. The heating temperature is 54°C, and dissolved oxygen is introduced Volume 3.5L / min, time 14min, made yam powder solution;

[0023] (3) Fermentation: Add the mixed bacterial agent to the yam powder solution according to the amount of 3.4% of the weight of the ya...

Embodiment 2

[0034]Present embodiment 2 is compared with embodiment 1, and step changes in the following aspects:

[0035] The lemonade soaking described in step (1), wherein the lemonade mass concentration is 4.8%, the temperature is 46° C., and the soaking time is 27 minutes.

[0036] Step (2) Dissolving oxidation, the process parameters are:

[0037] Add deionized water 5 times its mass to the yam powder, stir and mix, place it in a vacuum tank and heat it at 70°C for 26min, then feed dissolved oxygen into the solution, the heating temperature is 56°C, and the amount of dissolved oxygen introduced 4.5L / min, time 15min.

[0038] Step (3) fermentation, its process parameters are:

[0039] Add the mixed bacterial agent to the yam powder solution according to the amount of 4.2% of the quality of the yam powder solution, pour it into the fermenter for fermentation, first set the temperature of the fermenter to 35 °C for 8 hours, and then add its mass to the yam powder solution 8.5% extrac...

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Abstract

The invention discloses a preparation method of arisaema japonicum nutritional powder. The preparation method comprises the following steps: (1) peeling: soaking harvested arisaema japonicum in lemon water to peel, and drying until the water content is 30 to 35 percent; (2) dissolving oxidation: performing pulverizing treatment on the peeled arisaema japonicum, adding deionized water, and introducing dissolved oxygen at the temperature of 52 to 57 DEG C; (3) fermentation: adding a mixed agent into the arisaema japonicum powder solution, and cultivating at the temperature of 32 to 36 DEG C, 44 to 48 DEG C and 55 to 60 DEG C separately; (4) sterilization: performing pasteurization and ultraviolet sterilization treatment on the fermented arisaema japonicum solution; and (5) powder spraying and packaging: performing powder spraying on the sterilized arisaema japonicum powder solution to prepare the arisaema japonicum nutritional powder, and performing vacuum packaging according to 250 g per bag. The arisaema japonicum nutritional powder prepared by the method realizes deep processing of the arisaema japonicum, increases the product additional value of the arisaema japonicum, increases the economical benefit by 23.47 percent, is rich in nutrition, easy to absorb and comfortable in taste, and can improve the organism immunity.

Description

technical field [0001] The invention belongs to the technical field of radish processing, and in particular relates to a preparation method of radish nutritional powder. Background technique [0002] Mountain vine, the Chinese name is palm leaf butterbur, a plant of the genus Butterbur in the family Asteraceae, a perennial herb with short and thick rhizomes, distributed in Zhejiang, Jiangxi, Anhui, Fujian and other places. According to research, the dietary fiber content in the stems of mountain dew is as high as 30.9%, the ash content is as high as 12.1%, and it is rich in mineral elements such as Ca, Mg, Fe, etc., which are easily lacking in the human body, as well as a variety of essential amino acids. Acid, aspartic acid, glutamic acid and other pharmaceutical amino acid components. Litmus has anti-allergic, antispasmodic, anti-inflammatory effects, can inhibit the production of trienes and histamines from cells, and has the effects of preventing or treating migraine, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/00A23N7/01
CPCA23L19/01A23L29/065A23L33/00A23N7/01A23V2002/00
Inventor 杨盛彪
Owner NINGGUO MAOSHENG FOOD
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