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Instant milk-flavor mashed taro and preparation method thereof

A taro puree and milk-flavored technology, applied in milk preparations, food ingredients as taste modifiers, dairy products, etc., can solve the problems of limited consumption of products, low sterilization intensity, products can only be refrigerated, etc., to achieve rich taste and Aroma, retention of nutrition and flavor, long shelf life effect

Pending Publication Date: 2022-06-07
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the use of these food additives will also limit the consumption of the product, and the low bactericidal strength of the product can only be refrigerated

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] In the present embodiment, the percentage of ingredient quality of the ready-to-eat milk flavored taro puree is composed of, 60 kg of cured taro puree, 25 kg of sweet condensed milk, 15 kg of drinking pure water, the preparation method is as follows:

[0020] (1) Raw material pretreatment

[0021] Fresh taro is washed sequentially, peeled and cut into chunks with a thickness of 0.5 cm;

[0022] (2) Color protection

[0023] Put the pre-treated fresh taro into a solution of 0.05% sodium sulfite and 0.05% citric acid with 45 times its mass, keep it at 85 °C for 6 min, and remove it;

[0024] (3) Curing

[0025] Steam the color-protected taro in water for 13 min;

[0026] (4) Mud making

[0027] Put 60 kg of cured taro and 15 kg of drinking pure water into a beater and whisk into a puree to obtain a cured taro puree;

[0028] (5) Blending

[0029] Mix the cured taro puree with 25 kg of sweet condensed milk;

[0030] (6) Filling, sterilization, cooling

[0031] The mixed materia...

Embodiment 2

[0033] In the present embodiment, the percentage of ingredient mass of the ready-to-eat milk flavored taro puree is composed of 64 kg of cured taro puree, 20 kg of sweet condensed milk, drinking pure water 16 kg, the preparation method is as follows:

[0034] (1) Raw material pretreatment

[0035] Fresh multi-seed taro is washed sequentially, peeled and cut into lumps with a thickness of 0.8 cm;

[0036] (2) Color protection

[0037] Put the pre-treated fresh polycordia taro into a solution of 0.1% sodium sulfite and 0.1% citric acid with 50 times its mass, keep it at 90 °C for 5 min, and fish out;

[0038] (3) Curing

[0039] Steam the color-protecting taro in water for 14 min;

[0040] (4) Mud making

[0041] Put 64 kg of cured taro and 16 kg of drinking pure water into a beater and whisk into a puree to obtain a mature taro puree;

[0042] (5) Blending

[0043] Mix the cured taro puree with 20 kg of sweet condensed milk;

[0044] (6) Filling, sterilization, cooling

[0045] The...

Embodiment 3

[0047] In the present embodiment, the percentage of ingredient mass of the ready-to-eat milk flavored taro puree is composed of 70 kg of cured multi-head taro puree, 16 kg of sweet condensed milk, 14 kg of drinking pure water, the preparation method is as follows:

[0048] (1) Raw material pretreatment

[0049] Fresh multi-headed taro is washed sequentially, peeled and cut into 1 cm thick chunks;

[0050] (2) Color protection

[0051] Put the pre-treated fresh polygonal taro into a solution of 0.15% sodium sulfite and 0.15% citric acid with 55 times its mass, keep it at 95 °C for 4 min, and remove it;

[0052] (3) Curing

[0053] Steam the multi-headed taro in water for 15 min;

[0054] (4) Mud making

[0055] Put 70 kg of cured multi-headed taro and 14 kg of drinking pure water into a beater and whisk into a puree to obtain a cured taro puree;

[0056] (5) Blending

[0057] Mix the cured polygonal taro puree with 16 kg of sweet condensed milk;

[0058] (6) Filling, sterilization, ...

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Abstract

The invention provides instant milk-flavored mashed taro and a preparation method thereof. The mashed taro comprises the following ingredients in percentage by mass: 60%-70% of cured mashed taro, 16%-25% of sweetened condensed milk and 14%-16% of drinking purified water, and the preparation process comprises the following steps: pretreating raw materials, protecting color, curing, preparing mashed taro, blending, filling, sterilizing and cooling. Under the condition that no preservative is used, a suitable sterilization technology is adopted, so that the product has a relatively long shelf life at normal temperature, and the nutrition and flavor of the product can be furthest reserved. The instant milk-flavor mashed taro prepared by the method has the characteristics of rich milk flavor, unique taste, fine and smooth taste, rich nutrition, long shelf life and difficulty in aging.

Description

Technical field [0001] The present invention belongs to the field of food processing, specifically relates to an instant milk flavored taro puree and a method of preparation thereof. Background [0002] Taro is the tuber of the tiannanxing family of taro, which is divided into large taro, multi-head taro and multi-seed taro. Taro not only has a unique flavor, but also contains rich starch, polysaccharides and polyphenols, which is a food resource that combines grain and vegetables. According to the analysis, each 100 g of taro contains 18 g of starch, 2.2 g of crude protein, 55 mg of calcium, 378 mg of potassium, 1.0 mg of iron, and 6 mg of vitamin C. Chinese medicine believes that taro tastes sweet and spicy, is flat, belongs to the intestines and stomach meridians, and has the effects of tonifying qi, stomach, wide intestines, laxative, detoxification and so on. As a delicious and healthy food, taro has great development and utilization value. However, at present, China's taro ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L19/00A23B7/005A23C9/00A23B7/154
CPCA23L19/09A23L19/10A23B7/005A23C9/005A23B7/154A23V2002/00A23V2200/14A23V2200/16A23V2300/24Y02A40/90
Inventor 贾冬英徐文杜沁岭张雪儿
Owner SICHUAN UNIV
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