Novel lotus root starch and preparation method thereof

Abstract

The preparation method comprises the following steps: step 1) preparation of canna edulis starch: selecting fresh canna edulis, removing impurities, cleaning, pulping, performing vacuum filtration to obtain first filtrate and first filter residues, and performing vacuum concentration and drying on the first filtrate to obtain canna edulis starch; (2) preparing a siraitia grosvenorii extract: selecting mature siraitia grosvenorii, crushing, grinding, and extracting to obtain the siraitia grosvenorii extract; (3) preparing auxiliary materials: taking a thickening agent and starch for later use; step 4) mixing and drying: taking the canna edulis starch, the thickening agent, the starch and the fructus momordicae extract in proportion, uniformly mixing, and then performing vacuum concentration and drying to obtain the lotus root starch; and step 5) performing aseptic packaging on the lotus root starch to obtain a finished product.

Description

Technical Field

[0001] The invention relates to the technical field of food, in particular to a novel lotus root starch and a preparation method thereof. Background Art

[0002] Lotus root starch is a traditional food that is popular among consumers for its rich nutrition and delicate taste. Lotus root starch is rich in starch, dietary fiber, vitamins, minerals and other nutrients, and has many benefits for human health, such as promoting digestion and enhancing immunity.

[0003] However, the traditional lotus root starch preparation process is relatively simple, mainly relying on the basic steps of crushing, filtering, and drying the lotus roots, resulting in relatively simple nutritional components and flavors of lotus root starch, which is difficult to meet the needs of modern consumers for food diversification, nutrition, and health. At the same time, the traditional lotus root starch preparation process often uses relatively extensive process parameters in the steps of filtering and drying, resulting in the difficulty in ensuring the quality and taste of lotus root starch. Summary of the invention

[0004] The technical problem to be solved by the present invention is to overcome the defects of the above-mentioned technology and provide a new lotus root starch and a preparation method thereof.

[0005] In order to solve the above technical problems, the technical solution provided by the present invention is a novel method for preparing lotus root starch, comprising the following steps:

[0006] Step 1) Preparation of lotus root powder: fresh lotus roots are selected, impurities are removed, washed and pulped, and vacuum filtered to obtain a first filtrate and a first filter residue, and the first filtrate is vacuum concentrated and dried to obtain lotus root powder;

[0007] Step 2) Preparation of Monk Fruit Extract: Selecting mature Monk Fruit, crushing and grinding, and extracting to obtain Monk Fruit Extract;

[0008] Step 3) Preparation of auxiliary materials: taking thickener and starch and setting aside;

[0009] Step 4) mixing and drying: taking lotus root powder, thickener, starch and monk fruit extract according to a certain proportion, mixing them evenly, and then vacuum concentrating and drying them to obtain lotus root powder;

[0010] Step 5) The lotus root starch is aseptically packaged to obtain a finished product.

[0011] Furthermore, the vacuum pressure in step 1 is -0.08±0.01Mpa, and the mesh size of the filter used for filtration is 80-100 meshes.

[0012] Furthermore, in step 1, the vacuum concentration and drying is controlled at a temperature of 50-55° C., a relative vacuum degree of 0.03-0.06 Mpa, and a time of 14-21 min.

[0013] Furthermore, in step 2, the monk fruit extract is a powdered or liquid extract.

[0014] Furthermore, the method for extracting Momordica grosvenori in step 2 is steam distillation extraction or water grinding extraction, and the extraction time is 2-3h.

[0015] Furthermore, in step 3, the thickener is pectin or agar.

[0016] Furthermore, in step 3, the starch is any one of wheat starch, corn starch, sweet potato starch, potato starch and rice starch.

[0017] Furthermore, the amount of raw materials in step 4 includes the following raw materials in weight percentage: 1.25-10% of monk fruit extract, 70-95% of lotus root powder, 0.2-0.5% of thickener, and 1.5-2.5% of starch.

[0018] The second object of the present invention is to provide a novel lotus root starch prepared according to the above-mentioned preparation method.

[0019] The advantages of the present invention compared with the prior art are:

[0020] 1) The invention uses dry lotus root powder and Luohuo fruit as main ingredients, and adds thickener and starch to make the lotus root powder have more nutrients and unique flavor while retaining the original flavor.

[0021] 2) The new lotus root powder prepared by the present invention is rich in nutrition and has a unique taste, is suitable for people of all ages to eat, can convert starch sugar, reduce the pressure of diabetic patients, and has a high market application value. DETAILED DESCRIPTION

[0022] The novel lotus root starch and the preparation method thereof of the present invention are further described in detail below in conjunction with the embodiments.

[0023] Example 1

[0024] A novel lotus root starch, a preparation method of the lotus root starch, comprising the following steps:

[0025] Step 1) Preparation of lotus root powder: fresh lotus roots are selected, impurities are removed, washed and pulped, and vacuum filtered to obtain a first filtrate and a first filter residue, and the first filtrate is vacuum concentrated and dried to obtain lotus root powder;

[0026] The vacuum pressure is -0.09Mpa, and the mesh size of the filter used for filtration is 80 mesh;

[0027] The vacuum concentration and drying was controlled at a temperature of 50°C, a relative vacuum degree of 0.03Mpa, and a time of 14min;

[0028] Step 2) Preparation of Monk Fruit Extract: Selecting mature Monk Fruit, crushing and grinding, and extracting to obtain Monk Fruit Extract;

[0029] Among them, the monk fruit extract is a powdered extract;

[0030] The method of extracting Momordica grosvenori is steam distillation extraction, and the extraction time is 2h;

[0031] Step 3) Preparation of auxiliary materials: taking thickener and starch and setting aside;

[0032] The thickener is pectin; the starch is wheat starch;

[0033] Step 4) mixing and drying: taking lotus root powder, thickener, starch and monk fruit extract according to a certain proportion, mixing them evenly, and then vacuum concentrating and drying them to obtain lotus root powder;

[0034] The mass percentage of each raw material is as follows: 7% monk fruit extract, 91% lotus root powder, 0.2% thickener, and 1.8% starch;

[0035] Step 5) The lotus root starch is aseptically packaged to obtain a finished product.

[0036] Example 2

[0037] A novel lotus root starch, a preparation method of the lotus root starch, comprising the following steps:

[0038] Step 1) Preparation of lotus root powder: fresh lotus roots are selected, impurities are removed, washed and pulped, and vacuum filtered to obtain a first filtrate and a first filter residue, and the first filtrate is vacuum concentrated and dried to obtain lotus root powder;

[0039] The vacuum pressure is -0.07Mpa, and the mesh size of the filter used for filtration is 100 mesh;

[0040] The vacuum concentration and drying was controlled at a temperature of 55°C, a relative vacuum degree of 0.06Mpa, and a time of 21min;

[0041] Step 2) Preparation of Monk Fruit Extract: Selecting mature Monk Fruit, crushing and grinding, and extracting to obtain Monk Fruit Extract;

[0042] Among them, monk fruit extract is a liquid extract;

[0043] The method of extracting Momordica grosvenori is water grinding extraction method, and the extraction time is 3h;

[0044] Step 3) Preparation of auxiliary materials: taking thickener and starch and setting aside;

[0045] The thickener is agar; the starch is rice starch;

[0046] Step 4) mixing and drying: taking lotus root powder, thickener, starch and monk fruit extract according to a certain proportion, mixing them evenly, and then vacuum concentrating and drying them to obtain lotus root powder;

[0047] The mass percentages of the raw materials are as follows: 6% monk fruit extract, 92% lotus root powder, 0.5% thickener, and 1.5% starch;

[0048] Step 5) The lotus root starch is aseptically packaged to obtain a finished product.

[0049] The invention uses dry lotus root powder and Luohuo fruit as main ingredients, and adds thickener and starch to increase more nutrients and unique flavor of the lotus root powder while retaining the original flavor.

[0050] The present invention and its implementation methods are described above, and such description is not restrictive. In short, if ordinary technicians in the field are inspired by it, without departing from the purpose of the invention, they can design structures and embodiments similar to the technical solution without creativity, which should all fall within the protection scope of the present invention.

Claims

1. A method for preparing a novel lotus root starch, characterized in that: The following steps are involved: Step 1) Preparation of lotus root powder: fresh lotus roots are selected, impurities are removed, washed and pulped, and vacuum filtered to obtain a first filtrate and a first filter residue, and the first filtrate is vacuum concentrated and dried to obtain lotus root powder; Step 2) Preparation of Monk Fruit Extract: Selecting mature Monk Fruit, crushing and grinding, and extracting to obtain Monk Fruit Extract; Step 3) Preparation of auxiliary materials: taking thickener and starch and setting aside; Step 4) mixing and drying: taking lotus root powder, thickener, starch and monk fruit extract according to a certain proportion, mixing them evenly, and then vacuum concentrating and drying them to obtain lotus root powder; Step 5) The lotus root starch is aseptically packaged to obtain a finished product.

2. The preparation method according to claim 1, characterized in that: The vacuum pressure in step 1 is -0.08±0.01Mpa, and the mesh size of the filter used for filtration is 80-100 meshes.

3. The preparation method according to claim 1, characterized in that: In the step 1, the vacuum concentration and drying is controlled at a temperature of 50-55° C., a relative vacuum degree of 0.03-0.06 Mpa, and a time of 14-21 min.

4. The preparation method according to claim 1, characterized in that: In the step 2, the monk fruit extract is a powdered or liquid extract.

5. The preparation method according to claim 1, characterized in that: The method for extracting Momordica grosvenori in step 2 is steam distillation extraction or water grinding extraction, and the extraction time is 2-3 hours.

6. The preparation method according to claim 1, characterized in that: In step 3, the thickener is pectin or agar.

7. The preparation method according to claim 1, characterized in that: The starch in step 3 is any one of wheat starch, corn starch, sweet potato starch, potato starch and rice starch.

8. The preparation method according to claim 1, characterized in that: The raw material dosage in step 4 includes the following raw materials in weight percentage: 1.25-10% of monk fruit extract, 70-95% of lotus root powder, 0.2-0.5% of thickener, and 1.5-2.5% of starch.

9. A novel lotus root starch prepared according to the preparation method according to any one of claims 1-8.