Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of lotus root powder with fine mouth feel

A delicate, lotus root starch technology, applied in the functions of food ingredients, food ingredients containing oil, food science, etc., can solve problems such as insufficient taste and affect eating quality, and achieve the effects of fine taste, fatigue elimination, and rich nutrition.

Inactive Publication Date: 2018-11-30
安徽天时绿色食品科技有限公司
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the development of technology, a series of instant lotus root powder has been developed, which not only has good health care functions, but also is convenient to eat. At present, lotus root powder has a technical problem of insufficient taste, which affects the quality of food.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A method for preparing lotus root starch with delicate mouthfeel, comprising the steps of:

[0018] S1. Clean 120kg of lotus root, 4kg of angelica, 4kg of astragalus, 7kg of medlar, 4kg of papaya, 4kg of clove, 4kg of yam, and 6kg of mulberry, add 2kg of olive oil, grind the colloid into a slurry, add 16kg of watermelon juice, and mix well get prefabricated material;

[0019] S2. Mix 20kg of millet flour, 20kg of black bean flour, 16kg of gorgon powder, and 18kg of soybean milk powder evenly, heat and simmer for 40 minutes under normal pressure, cool down, add 140kg of prefabricated material and 24kg of honey, mix evenly, and spray dry to obtain lotus root powder with a delicate taste.

Embodiment 2

[0021] A method for preparing lotus root starch with delicate mouthfeel, comprising the steps of:

[0022] S1. Clean 140kg lotus root, 2kg angelica, 8kg astragalus, 3kg medlar, 10kg papaya, 2kg clove, 8kg yam, 4kg mulberry, add 4kg olive oil, grind the colloid into a slurry, add 8kg watermelon juice, 25kg Huoxiang perfume and mix well get prefabricated material;

[0023] S2. Mix 10kg of millet flour, 24kg of black bean flour, 10kg of gorgon powder, and 24kg of soybean milk powder evenly, heat and simmer for 20 minutes under normal pressure, cool down, add 180kg of prefabricated material and 18kg of honey, mix evenly, and spray dry to obtain lotus root powder with fine taste.

Embodiment 3

[0025] A method for preparing lotus root starch with delicate mouthfeel, comprising the steps of:

[0026] S1. Clean 125kg lotus root, 3.5kg angelica, 5kg astragalus, 6kg wolfberry, 6kg papaya, 3.5kg clove, 5kg yam, 5.5kg mulberry, add 2.5kg olive oil, grind the colloid into a slurry, add 14kg watermelon juice, 18kg Patchouli water mixes homogeneously to obtain prefabricated material;

[0027] S2. Mix 18kg of millet flour, 21kg of black soybean flour, 14kg of gorgon powder and 20kg of soybean milk powder evenly, heat and simmer under normal pressure for 35 minutes, cool down, add 150kg of prefabricated material and 22kg of honey, mix evenly, and spray dry to obtain lotus root powder with fine taste.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention discloses a preparation method of a lotus root powder with a fine mouth feel. The method comprises the following steps: cleaning lotus roots, Chinese angelica, milk-vetch roots,Chinese wolfberries, papaya, clove, Chinese yams and mulberry, adding olive oil, conducting grinding in a colloid mill to obtain slurry, adding watermelon juice and cablin potchouli herb water, and conducting uniform mixing to obtain a premix; and uniformly mixing millet flour, black bean powder, euryale euryale seed powder and soybean milk powder, conducting heating for stewing at normal pressure, conducting cooling, adding the premix, honey and water, conducting uniform mixing, and conducting spray drying to obtain the lotus root powder with a fine mouth feel. The preparation method of the lotus root powder with a fine mouth feel provided by the invention retains nutritional ingredients such as minerals, vitamins, fat, proteins and reducing sugar, and lotus root dietary fibers. Moreover,because the retaining of lotus root flavor substances is relatively intact, the lotus root powder is stronger in flavor compared with general lotus root powder, and is rich in nutrients and fine in taste at the same time.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing lotus root powder with delicate taste. Background technique [0002] But aging is an irresistible natural law in the process of life activities, especially due to the increasing pace of modern life and the increasing pressure from work, life and all aspects of society, many people have imbalances of yin and yang, imbalance of the lungs, lack of energy and blood, and poor meridians. , showing signs of premature aging. With the development of technology, a series of instant lotus root powder has been developed, which not only has good health care functions, but also is convenient to eat. Currently, lotus root powder has a technical problem of insufficient taste, which affects the eating quality. Contents of the invention [0003] Based on the technical problems existing in the background technology, the present invention proposes a method for prepa...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L19/10A23L33/10A23L19/00A23L7/10A23L11/00A23L25/00A23L29/00A23L21/25
CPCA23L7/198A23L11/07A23L19/01A23L19/10A23L21/25A23L25/30A23L29/04A23L33/10A23V2002/00A23V2200/30A23V2200/318A23V2200/314A23V2200/308A23V2250/18
Inventor 方小山程英
Owner 安徽天时绿色食品科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com