Production method for industrially preparing lotus root starch glue pudding and lotus root starch pill

Abstract

The invention relates to a production method for industrially preparing lotus root starch glue pudding and lotus root starch pills. The invention discloses lotus root starch ball production equipment which comprises a plurality of processing units and a conveying assembly connected with the processing units, each processing unit comprises a roller, a heating tank and a cooling tank, the raw materials of the stuffing are selected from one or more of walnut cake powder, sesame, peanuts, kumquat cakes, malt syrup, potatoes, fruits, plant kernels, chocolates, meat stuffing, drawing protein and seasonings, and the raw materials are uniformly mixed and prepared into the stuffing. The cracking rate of the lotus root starch balls is reduced, and the problem that lotus root starch ball fillings are prone to leakage in the boiling process is solved; the circular steps of wrapping, heating and cooling the stuffing by using the lotus root starch ball processing equipment can improve the strength of the lotus root starch wrapper and reduce the thawing cracking rate. Therefore, the lotus root starch balls prepared by the method can avoid the problem of stuffing leakage in the boiling process caused by thawing and cracking of the lotus root starch balls.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a production method for industrially preparing lotus root starch dumplings and lotus root starch balls. Background Art

[0002] Lotus root powder balls are one of the traditional Chinese snacks. They are spherical foods made by wrapping lotus root powder with fillings. Sesame, sugar, lard and other raw materials are often added to the fillings of lotus root powder balls. However, since they contain sugar and lard, the hardness of the fillings at room temperature is 60-150g. Lard is easy to flow at high temperature and the fillings cannot be solidified. At this time, the hardness of the fillings is less than 50g, which increases the thawing and cracking rate of lotus root powder balls. The production of lotus root powder balls is to roll the fillings into small balls, shake and roll them evenly to form lotus root powder. The existing processing methods of lotus root powder balls are all manually prepared, with high labor intensity. It is difficult for workers to work for a long time, which makes the production efficiency of lotus root powder balls very low, often in short supply, and difficult to meet the needs of consumers. In addition, it is difficult to control the strength and speed of rolling the lotus root powder balls manually, so that the lotus root powder balls produced are of different sizes, the appearance quality of the lotus root powder balls is poor, and it is difficult to sell. During the cooking process, the fillings are easily leaked due to uneven wrapping of lotus root powder. With the continuous development of science and technology and economy, it is urgent to adopt a mechanized method to make lotus root starch balls to solve the above-mentioned problems.

[0003] The patent with publication number CN104172014A relates to a method for cooking lotus root starch balls, and discloses that the method for making lotus root starch balls is handmade, and provides a ratio of the filling to ensure that the lotus root starch balls are made in uniform size, but the filling formula uses lard, sugar and spices, which is difficult to meet the modern people's demand for healthy diet. The patent with publication number CN102258109A relates to a lotus root starch ball and a production method thereof, and discloses a production method for lotus root starch balls using a filling machine, but the lotus root starch is wrapped by hand in a shaking method using a dustpan, and the filling formula contains a large proportion of sugar and oil, which is difficult to meet the modern people's demand for healthy diet. In addition, in the production process of lotus root starch balls, the lotus root starch balls made only by wrapping the powder and heating have a high thawing and cracking rate, and the filling is easy to leak out during the cooking process.

[0004] In summary, the currently disclosed production method of lotus root starch balls has a low degree of mechanization, and the lotus root starch balls are prone to thawing and cracking during the preparation process, causing the fillings of the lotus root starch balls to leak out during the cooking process; in addition, the lotus root starch balls contain white sugar and lard, which are also prone to thawing and cracking, and also cause the fillings of the lotus root starch balls to leak out during the cooking process. Therefore, a preparation method that can reduce the thawing and cracking rate of lotus root starch balls and prevent the fillings from leaking out is urgently needed. Summary of the invention

[0005] Therefore, the technical problem to be solved by the present invention is to overcome the problem in the prior art that lotus root starch balls are easy to thaw and crack and the fillings of the lotus root starch balls leak out during the cooking process.

[0006] In order to solve the above technical problems, the present invention provides an industrial production method for preparing lotus root starch dumplings and lotus root starch balls. The method is prepared by lotus root starch dumpling production equipment, which includes a plurality of processing units and a transmission component connected to the processing units; the processing unit includes a roller, a heating tank for heating the filling from the roller, and a cooling tank for cooling the filling from the heating tank. The raw materials of the filling are selected from one or more of peach crisp powder, sesame, peanuts, kumquat cakes, maltose syrup, onions, taro paste, purple sweet potatoes, jujube paste, osmanthus, red beans, red dates, chestnuts, walnut kernels, sunflower kernels, chocolate, shepherd's purse, fish paste, fish roe, octopus, onions, scallion crisps, duck meat, shrimps, meat filling, chicken skin, eggs, soybean filamentous protein, solid composite seasoning, ginger, soybean soy sauce, bread crumbs, edible salt, monosodium glutamate, xanthan gum, edible baking soda, and starch. The raw materials are evenly mixed and formed into a shape to obtain the filling. The present invention replaces the lard in the lotus root powder ball filling with maltose syrup. The viscosity of maltose at high temperature is better than that of lard, and the cooking temperature of lotus root powder ball is about 100°C. Therefore, during the cooking process, the lard is not viscous enough to make the filling difficult to form and easy to flow. The flowing filling destroys the surface tension of the lotus root powder skin, and the lotus root powder skin breaks and causes the filling to leak out. Maltose syrup has better viscosity than lard, so that the filling adheres to form a ball, and the volume of the filling is not easy to change. At 60°C, the hardness of the filling is still greater than 180g, so the tension of the lotus root powder skin is stable and the filling is not easy to leak out. In addition, the lotus root powder in the lotus root powder ball rolled by the drum is evenly wrapped outside the filling, avoiding the thawing and cracking problem caused by uneven wrapping of the lotus root powder. In the process of preparing lotus root starch balls, the present invention further improves the wrapping effect of lotus root starch through a cycle of wrapping, heating, and cooling, thereby avoiding the problem that the lotus root starch balls prepared only by wrapping and heating have a high thawing and cracking rate, and the fillings are easily leaked during the cooking process. Therefore, the lotus root starch balls prepared by the preparation method of the present invention have a thawing and cracking rate of 0% after repeated freezing and thawing 4 times under -18°C and room temperature conditions, which effectively solves the thawing and cracking problem of the lotus root starch balls, and can avoid the problem of leakage of the fillings when cooking the lotus root starch balls.

[0007] The first object of the present invention is to provide a method for preparing lotus root starch balls, wherein the method uses lotus root starch ball production equipment;

[0008] The lotus root starch ball production equipment includes a plurality of processing units and a transmission component connecting the processing units;

[0009] The processing unit includes a drum, a heating tank for heating the filling from the drum, and a cooling tank for cooling the filling from the heating tank;

[0010] The conveying assembly is used to receive the filling from the cooling tank and convey it to the drum of the adjacent processing unit;

[0011] Wherein, the drum comprises a drum wall and a first end cover and a second end cover formed at both ends of the drum wall, and the drum wall, the first end cover and the second end cover are jointly arranged to form a containing cavity for containing powder;

[0012] The raw materials of the filling are selected from one or more of peach crisp powder, sesame, peanut, kumquat cake, maltose syrup, onion, taro paste, purple sweet potato, jujube paste, osmanthus, red bean, red date, chestnut, walnut kernel, sunflower kernel, chocolate, shepherd's purse, fish paste, fish roe, octopus, onion, scallion crisp, duck meat, shrimp, meat filling, chicken skin, egg, soy protein, solid composite seasoning, ginger, soybean soy sauce, bread crumbs, edible salt, monosodium glutamate, xanthan gum, edible baking soda, starch, and the raw materials are mixed evenly and prepared to obtain the filling. Preferably, the shape of the filling is spherical.

[0013] Furthermore, the hardness of the filling is 180-380g, and the hardness at 60°C-90°C is 80-350g.

[0014] Furthermore, when the filling is a sweet filling, the raw materials are selected from one or more of peach powder, sesame, peanuts, kumquat cake and maltose syrup; preferably, when the sweet filling is prepared and formed, a molding machine can be used, and the roundness of the sweet filling is 0.95-1.05, and the weight difference limit is ±9%.

[0015] Furthermore, when the filling is a salty filling, the raw material is selected from one or more of meat filling, onion, chicken skin, egg, soy protein, solid compound seasoning, ginger, soybean sauce, bread crumbs, edible salt, monosodium glutamate, xanthan gum, baking soda, and starch. Preferably, when the salty filling is prepared and formed, the salty filling can be boiled and shaped.

[0016] Further, the processing unit further comprises a powder circulation system, the powder circulation system comprising a vibrating screen, a receiving tank for receiving the powder in the drum, a first pipe connecting the vibrating screen and the drum, and a second pipe connecting the receiving tank and the vibrating screen;

[0017] The second pipeline is provided with a second motor for conveying the powder in the receiving tank into the vibrating screen;

[0018] The vibrating screen has a built-in screen for screening the powder from the second pipeline and a third motor for driving the screen to vibrate;

[0019] The first pipeline is provided with a fourth motor for conveying the powder screened by the screen into the drum.

[0020] Furthermore, the conveying method of the first pipeline and the second pipeline adopts an inclined spiral conveying method or a suction method, preferably an inclined spiral conveying method.

[0021] Furthermore, the powder is selected from one or more of lotus root starch, cassava starch, corn starch, potato starch, kudzu root powder, glutinous rice flour, and modified starch.

[0022] Furthermore, the drum also includes a first motor for driving the drum to rotate axially.

[0023] Furthermore, the first end cover forms a feed port for receiving material from the conveying component, and the second end cover forms a discharge port, which is communicated with the heating tank.

[0024] Furthermore, the method comprises the following steps:

[0025] S1, adding powder into the drum, placing the filling into the drum, and the first motor drives the drum to rotate so that the filling is evenly wrapped with the powder;

[0026] S2, conveying the filling wrapped with powder to the heating tank for heating, and then conveying the heated filling to the cooling tank for cooling, to obtain a primary lotus root starch ball product;

[0027] S3, transferring the primary lotus root starch ball products to the next processing unit and repeating the operations of step S1 and step S2 several times to obtain the lotus root starch ball products.

[0028] Furthermore, the primary lotus root starch balls are transferred to the next processing unit and the operations of step S1 and step S2 are repeated several times, and then the obtained lotus root starch balls are quickly frozen and stored, which can prevent the lotus root starch balls from sticking together. Preferably, the lotus root starch balls are packaged in cans or bags.

[0029] Furthermore, the filling wrapped with powder is heated in the heating tank for 2s-8min. Preferably, the filling wrapped with powder is heated in the heating tank for 2s-30s.

[0030] Furthermore, the time for cooling the heated filling in the cooling tank is 2s-8min. Preferably, the time for cooling the heated filling in the cooling tank is 2s-30s.

[0031] Furthermore, the filling is shaped before being placed on the roller.

[0032] Furthermore, the shaping process includes freezing or boiling.

[0033] Furthermore, the freezing treatment time is 1-12 hours. The frozen fillings can prevent the fillings from sticking together, so that the fillings are evenly coated with powder and have uniform size.

[0034] Furthermore, the maltose syrup contains 70-85% by mass of maltose.

[0035] Furthermore, the lotus root starch ball products of the present invention include lotus root starch balls and Chinese glutinous rice dumplings. When using the lotus root starch ball production equipment to prepare Chinese glutinous rice dumplings, the heating tank can be removed, and the fillings wrapped with powder in the drum can be directly transferred to the cooling tank for cooling, and then the powder coating and cooling steps are repeated to obtain Chinese glutinous rice dumplings.

[0036] Beneficial effects of the present invention:

[0037] The lotus root starch balls prepared by the method of the present invention can effectively avoid the cracking of the lotus root starch balls due to thawing and the leakage of the fillings of the lotus root starch balls during the cooking process. In the ingredients, the present invention uses maltose syrup instead of lard, and the viscosity of maltose syrup at high temperature is better than that of lard, so that the fillings still adhere to the balls during cooking, and the tension of the lotus root starch skin is not destroyed, thereby reducing the cracking rate of the lotus root starch balls, and avoiding the problem of easy leakage of the fillings of the lotus root starch balls during the cooking process. In terms of preparation method, the present invention uses a lotus root starch ball production equipment including a roller, a heating tank and a cooling tank to coat the fillings with powder, heat and cool the fillings in a cycle, and the rotation speed and force of the roller are uniform, so the lotus root starch is evenly coated on the surface of the fillings, and the lotus root starch balls obtained are uniform in size, and the fillings can be prevented from leaking due to uneven coating of the lotus root starch during the cooking process; after heating, a cooling tank is added to cool the heated lotus root starch balls, thereby improving the strength of the lotus root starch skin, and by continuously coating, heating and cooling the lotus root starch balls, the structure of the lotus root starch skin is further strengthened, and the thawing cracking rate is reduced. Therefore, no matter it is a sweet filling or a salty filling, the lotus root starch balls of the present invention have a thawing cracking rate of 0%-16% after repeated freezing and thawing at -18°C and room temperature, the lotus root starch balls are not easy to crack, and the fillings are not easy to leak out during the cooking process.

[0038] In addition, the lotus root powder ball production equipment of the present invention realizes the mechanized production of lotus root powder balls for the first time, improving the production efficiency of lotus root powder balls; the rotation speed and force of the drum are uniform, so the lotus root powder balls obtained are uniform in size, which is convenient for sales. The lotus root powder ball production equipment of the present invention also includes a powder circulation system, which can screen out the agglomerated lotus root powder to avoid the phenomenon that the lotus root powder agglomerates and makes the lotus root powder wrap unevenly. At the same time, the unagglomerated lotus root powder can also be recycled, saving production costs. The lotus root powder balls of the present invention use maltose syrup instead of white sugar and lard to meet the needs of healthy diet. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] In order to make the content of the present invention more clearly understood, the present invention is further described in detail below according to specific embodiments of the present invention in conjunction with the accompanying drawings, wherein

[0040] Figure 1 It is a schematic diagram of the structure of the processing unit and the powder circulation system of the present invention;

[0041] Figure 2 is a left schematic view of a processing unit and a powder circulation system of the present invention;

[0042] Figure 3 is a top view schematic diagram of a processing unit and a powder circulation system of the present invention;

[0043] Figure 4 The utility model is a top view schematic diagram of the lotus root starch ball production equipment of the present invention. DETAILED DESCRIPTION

[0044] The present invention is further described below in conjunction with the accompanying drawings and specific embodiments so that those skilled in the art can better understand the present invention and implement it, but the embodiments are not intended to limit the present invention.

[0045] The thawing and cracking rate of lotus root starch balls and whether the fillings are easy to leak out are important factors affecting the sales volume of lotus root starch balls. The thawing and cracking of lotus root starch balls is due to the change in the volume of the fillings and the outer skin of the lotus root starch balls during the freezing and thawing process, which causes the structure of the lotus root starch balls to be destroyed, and then causes the outer skin of the lotus root starch balls to crack. The main reason for the cracking is the crystallization and expansion of the fillings and the outer skin, especially when the filling contains lard. Since lard has poor viscosity at high temperatures, lard cannot adhere to the fillings during the cooking process, resulting in changes in the volume of the fillings, thereby destroying the tension of the lotus root starch outer skin, causing the lotus root starch balls to crack and expose the filling. The low hardness of the fillings during the cooking process can also cause the fillings to deform easily and leak out. The existing lotus root starch balls are wrapped with flour by hand, which makes the lotus root starch wrapped unevenly, which easily causes the fillings to leak out during the cooking process. The uneven wrapping of the lotus root starch will also cause uneven tension of the lotus root starch outer skin, further increasing the thawing and cracking of the lotus root starch balls. In addition, the existing lotus root starch balls are mostly prepared by coating with powder and heating, which will also affect the strength of the lotus root starch skin and increase the thawing and cracking rate of the lotus root starch balls.

[0046] The lotus root starch balls prepared by the method for preparing lotus root starch balls through multiple-pass flour rolling disclosed by the invention have a low thawing and cracking rate and the fillings are not easy to leak out. Firstly, the filling of the present invention uses maltose syrup instead of lard, because the viscosity of maltose syrup at high temperature is better than that of lard. Therefore, when the lotus root powder balls are boiled in boiling water, the maltose syrup adheres the fillings together so that the volume of the fillings is not easy to change, the tension of the lotus root powder skin is stable, and the fillings of the lotus root powder balls are avoided from leaking out; further, the present invention adopts a lotus root powder ball production equipment 100 including a roller 11, a heating tank 12 and a cooling tank 13 to carry out a cyclic step of coating, heating and cooling the fillings. The rotation speed and force of the roller 11 are uniform, so the lotus root powder is evenly coated on the surface of the fillings, and the lotus root powder balls obtained are uniform in size. During the cooking process, the problem of filling leakage caused by uneven coating of the lotus root powder can be avoided; after heating, the cooling tank 13 is added to cool the heated lotus root powder balls, thereby improving the strength of the lotus root powder skin. By continuously coating, heating and cooling the lotus root powder balls, combined with the control of the heating and cooling temperatures, the structure of the lotus root powder ball skin is further strengthened, and the thawing and cracking rate of the lotus root powder balls is avoided. In addition, it was found during the preparation process that since the white sugar and lard in the filling were replaced with maltose syrup, the viscosity of the filling was enhanced, and the conventional manual powder coating easily caused the lotus root powder to stick together, while the roller 11 of the present invention can evenly roll the lotus root powder, avoiding this problem. Therefore, under the combined effect of the improved ingredients and the lotus root powder production equipment 100, the thawing cracking rate of the lotus root powder balls prepared by the preparation method of the present invention is 0%. For salty fillings that must be added with meat such as pork and beef, the present invention can also strengthen the outer skin structure of the lotus root powder balls by continuously coating, heating and cooling the salty fillings, and can also reduce the thawing cracking rate of the salty filling lotus root powder balls.

[0047] Before the filling is placed on the drum 11, the filling needs to be prepared and formed first. To meet the needs of different tastes, the filling of the present invention is selected from one or more of peach crisp powder, sesame, peanut, kumquat cake, maltose syrup, onion, taro paste, purple potato, jujube paste, osmanthus, red bean, red date, chestnut, walnut kernel, sunflower kernel, chocolate, shepherd's purse, fish paste, fish roe, octopus, onion, scallion crisp, duck, shrimp, meat filling, chicken skin, egg, soybean filament protein, solid composite seasoning, ginger, soybean soy sauce, bread crumbs, edible salt, monosodium glutamate, xanthan gum, edible baking soda, and starch. Preferably, when the filling is a sweet filling, the raw material is selected from one or more of peach crisp powder, sesame, peanut, kumquat cake and maltose syrup. When the filling is a salty filling, the raw material selects one or more of meat filling, onion, chicken skin, egg, soybean filament protein, solid composite seasoning, ginger, soybean soy sauce, bread crumbs, edible salt, monosodium glutamate, xanthan gum, edible baking soda, and starch. The meat filling can be pork filling, chicken filling, beef filling or other meat. The present invention does not specifically limit the ingredients of the salty filling. For the salty filling, other vegetables can also be added as ingredients, as long as it can be prepared into a spherical shape. The present invention does not specifically limit the preparation and molding method of the salty filling, which can be frying, deep-frying, steaming, boiling or other methods.

[0048] like Figure 1-Figure 4 As shown, the lotus root starch ball production equipment 100 of the present invention includes a plurality of processing units 10 and a conveying assembly 20 connecting the processing units 10. The processing unit 10 includes a roller 11, a heating trough 12 for heating the filling from the roller 11, and a cooling trough 13 for cooling the filling from the heating trough 12. The conveying assembly 20 is used to receive the material from the cooling trough 13 and convey it to the roller 11 of the adjacent processing unit 10. The roller 11 includes a drum wall 111, a first motor 112 for driving the roller 11 to rotate along the axis O direction, and a first end cover 113 and a second end cover 114 formed at both ends of the drum wall 111. The first end cover 113 forms a feed port 1131 for receiving the material from the conveying assembly 20, and the second end cover 114 forms a discharge port 1141. The discharge port 1141 is connected to the heating trough 12. The drum 11 contains a powder (lotus root powder in this embodiment). When the filling is conveyed into the drum 11 through the feed port 1131, the first motor 112 drives the drum 11 to rotate, so that the filling in the drum 11 is evenly coated with lotus root powder and falls into the heating tank 12 through the discharge port 1141. The heated material enters the cooling tank 13 for cooling, and then is passed to the next processing unit 10 to continue coating, heating and cooling until the last processing unit 10 is cooled to obtain the lotus root powder balls of the present invention. The lotus root powder ball production equipment 100 of the present invention is simple to operate, and the lotus root powder balls produced are uniform in size. At the same time, the production method of the lotus root powder balls tends to be mechanized, which improves the production efficiency of the lotus root powder balls.

[0049] In the present invention, the drum 11 includes a drum wall 111, a first motor 112 driving the drum 11 to rotate along the axis O direction, and a first end cover 113 and a second end cover 114 formed at both ends of the drum wall 111, the first end cover 113 forming a feed port 1131 for receiving materials from the conveying assembly 20, and the second end cover 114 forming a discharge port 1141, and the discharge port 1141 is connected to the heating tank 12. The drum wall 11 and the first end cover 113 and the second end cover 114 are jointly arranged to form a receiving chamber 110 containing powder, and the filling is coated with powder in the receiving chamber 110. Preferably, a threaded structure is formed on the inner wall of the drum wall 111 facing the lotus root powder, so that during the rotation of the drum 11, the material in the drum 11 can move toward the discharge port 1141 along the threaded structure.

[0050] The heating tank 12 is located at the discharge port 1141 end of the drum 11, and any structure can be used as long as it can heat the filling from the drum 11. The way the coated filling falls into the heating tank 12 can be by directly falling, or by connecting a pipe (not shown) at the discharge port 1141 to send the coated filling into the heating tank 12. In this embodiment, there is no specific restriction on the way the coated filling enters the heating tank 12. The heating method of the heating tank 12 can be hydrothermal or other heating methods, preferably hydrothermal heating. Preferably, a conveying structure (not shown) can be provided in the heating tank 12 to send the heated material into the cooling tank 13. In this embodiment, the heating tank 12 is also provided with a first control device (not shown) for controlling the heating time and heating temperature.

[0051] The cooling tank 13 is used to cool the filling from the heating tank 12. The cooling method of the cooling tank 13 can be air cooling or other methods, as long as the method can achieve the cooling of the filling. The cooling tank 13 is also provided with a second control device (not shown) for controlling the cooling time and cooling temperature.

[0052] This embodiment does not make any specific requirements on the number of processing units 10, and the number of processing units 10 can be set according to actual needs.

[0053] The conveying assembly 20 may be a conveyor belt or other conveying structures, and any structure that can convey the fillings to the drum 11 may be used.

[0054] like Figure 4As shown, during the processing of lotus root powder balls, the prepared filling is conveyed from the feed port 1131 into the drum 11 filled with lotus root powder via the conveying assembly 20, and the first motor 112 drives the drum 11 to rotate. The filling in the drum 11 is wrapped with lotus root powder as the drum 11 rotates, and the filling wrapped with lotus root powder moves to the discharge port 1141 and falls from the discharge port 1141 into the heating tank 12, and is heated in the heating tank 12 for a certain period of time and is transferred to the cooling tank 13, and is cooled for a certain period of time and is conveyed to the drum 11 of the next processing unit 10 via the conveying assembly 20, and continues to be wrapped with powder, heated and cooled until lotus root powder balls are formed.

[0055] The lotus root powder ball production equipment 100 of the present invention also includes a powder circulation system 30. In the process of wrapping the filling with lotus root powder, since the filling wrapped with lotus root powder needs to be boiled and heated and cooled, when entering the next processing unit 10, the lotus root powder in the drum 11 is easily damp and agglomerated, thereby affecting the uniform wrapping of the lotus root powder. Therefore, the lotus root powder ball production equipment 100 of the present invention also includes a powder circulation system 30. The receiving tank 32 is connected to the drum wall 111 at the discharge port 1141 end of the drum 11, and the powder in the drum 11 falls or is extracted into the receiving tank 32, and enters the vibrating screen 31 through the second pipe 34. The vibrating screen 31 has a built-in screen 311, and the powder from the receiving tank 32 falls on the screen 311. The third motor 312 drives the screen 311 to vibrate, so that the screen 311 filters the powder, and the unagglomerated powder falls below the screen 311, and is then transported into the drum 11 by the first pipe 33 for recycling; the agglomerated powder is left on the screen 311. Therefore, the powder circulation system 30 of the present invention can not only screen out the agglomerated lotus root powder to avoid uneven wrapping of the lotus root powder, but also realize the recycling of the lotus root powder, avoid waste, and save production costs.

[0056] The powder can be conveyed in the first pipe 33 and the second pipe 34 by air suction or by inclined spiral conveying, preferably by inclined spiral conveying. When the conveying method is inclined spiral conveying, spiral blades (not shown) are formed in the first pipe 33 and the second pipe 34, and the fourth motor 331 and the second motor 341 drive the first pipe 33 and the second pipe 34 to rotate axially respectively. Due to the gravity of the powder and the friction between the first pipe 33 and the second pipe 34, the powder is transported under the push of the spiral blades.

[0057] There is no specific limitation on the way in which the receiving groove 32 receives the powder from the drum 11. It can be that a through hole (not shown) is opened on the drum wall 111 at the end of the discharge port 1141, and the receiving groove 32 is located below the through hole. When the drum 11 rotates, whenever the through hole is located below the receiving groove 32, the powder falls into the receiving groove 32 through the through hole. The receiving groove 32 can also receive the powder from the drum 11 by forming a suction channel (not shown) between the drum wall 111 and the receiving groove 32 to suck the powder in the drum 11 into the receiving groove 32.

[0058] The circulation of powder in the powder circulation system 30 is carried out according to Figure 1 The arrow direction shown realizes: the powder in the drum 11 moves along direction A to the end of the drum close to the discharge port 1141 and enters the receiving tank 32, and is transported into the vibrating screen 31 through the second pipe 34. The powder passes through the screen 311 in the vibrating screen 31 along direction B, and the unagglomerated powder is screened out and transported along direction C by the first pipe 33 and enters the drum 11 through direction D, thereby realizing the recycling of the powder.

[0059] The present invention does not specifically limit the final packaging method of the lotus root starch ball products, which may be bagged, canned or other methods.

[0060] Example 1

[0061] A lotus root starch ball comprises a filling and a skin. The filling comprises peach crisp powder, sesame, peanut, kumquat cake, and maltose syrup containing 70% maltose. The filling formula comprises the following components by weight: 25 parts of peach crisp powder, 27 parts of sesame, 14 parts of peanut, 2 parts of kumquat cake, and 32 parts of 70-degree maltose syrup.

[0062] The production method of lotus root starch balls comprises the following steps:

[0063] (1) Raw material processing: Peach powder, sesame, peanuts and kumquat cakes are weighed according to the above proportions, put into a chopper (not shown), and chopped for 10 minutes until the particles reach about 2 mm. The raw material preparation is complete.

[0064] (2) Mixing the filling: The crushed raw materials and maltose syrup of step (1) are put into a food mixer (not shown) and stirred for 15 minutes to obtain the filling.

[0065] (3) Filling molding: The filling is molded into fillings each weighing 8 g by a molding machine (not shown) and cooled in a refrigerator for 1 day.

[0066] (4) Coating the filling with powder: The formed filling and lotus root powder are put into the drum 11. Driven by the first motor 112, the drum 11 rotates around the axis O as the rotation axis. During the rotation, the surface of the filling is evenly covered with lotus root powder.

[0067] (5) Blanching: Roll the coated filling from the outlet 1141 of the drum 11 into the heating tank 12 and blanch it in the heating tank 12 for 2 seconds;

[0068] (6) Cooling: rolling the blanched flour-coated filling from the heating tank 12 into the cooling tank 13, and cooling in the cooling tank 13 for 2 seconds to obtain primary lotus root starch balls;

[0069] (7) The primary lotus root starch balls are fed into the drum 11 of the next processing unit 10 through the feeding port 1131 of the next processing unit 10 by the conveying assembly 20, and steps (4) to (6) are repeated 7 times to obtain lotus root starch balls;

[0070] (8) Quick freezing of lotus root starch balls: The lotus root starch balls are quick frozen in an IQF quick freezing machine tunnel at -(30-35)℃ for 40 minutes. The quick-frozen lotus root starch balls are packaged in bags or cans and stored in a cold storage. When canned packaging is used, the lotus root starch balls do not need to be quick frozen and can be directly placed in cans for sterilization and maturation, and then stored at room temperature.

[0071] Example 2

[0072] A lotus root starch ball comprises a filling and a skin. The filling comprises peach crisp powder, sesame, peanut, kumquat cake and maltose syrup containing 75% maltose. The filling formula comprises the following components by weight: 25 parts of peach crisp powder, 25 parts of sesame, 13 parts of peanut, 2 parts of kumquat cake and 35 parts of 75-degree maltose syrup.

[0073] The production method of lotus root starch balls comprises the following steps:

[0074] (1) Raw material processing: Peach powder, sesame seeds, peanuts and kumquat cakes are weighed according to the above proportions, put into a chopper (not shown), and chopped for 10 minutes until the particles reach about 2 mm. The raw material preparation is complete.

[0075] (2) Mixing the filling: The crushed raw materials and maltose syrup of step (1) are put into a food mixer (not shown) and stirred for 15 minutes to obtain the filling.

[0076] (3) Filling molding: The filling is molded into fillings each weighing 8 g by a molding machine (not shown) and cooled in a refrigerator for 1 day.

[0077] (4) Coating the filling with powder: The formed filling and lotus root powder are put into the drum 11. Driven by the first motor 112, the drum 11 rotates around the axis O as the rotation axis. During the rotation, the surface of the filling is evenly covered with lotus root powder.

[0078] (5) Blanching: The coated filling is rolled into the heating tank 12 from the discharge port 1141 of the drum 11 and blanched in the heating tank 12 for 2 seconds.

[0079] (6) Cooling: The blanched coated filling is rolled from the heating tank 12 into the cooling tank 13, and cooled in the cooling tank 13 for 2 seconds along the conveyor belt.

[0080] (7) The primary lotus root starch balls are fed into the drum 11 of the next processing unit 10 through the feeding port 1131 of the next processing unit 10 by the conveying assembly 20, and steps (4) to (6) are repeated 7 times to obtain lotus root starch balls;

[0081] (8) Quick freezing of lotus root starch balls: The lotus root starch balls are quick frozen in an IQF quick freezing machine tunnel at -(30-35)°C for 40 minutes. The quick frozen lotus root starch balls are packaged into bags and stored in a cold storage.

[0082] Example 3

[0083] A lotus root starch ball comprises a filling and a skin. The filling comprises peach crisp powder, sesame, peanut, kumquat cake, and maltose syrup containing 80% maltose. The filling formula comprises the following components by weight: 24 parts of peach crisp powder, 25 parts of sesame, 12 parts of peanut, 2 parts of kumquat cake, and 37 parts of 80-degree maltose syrup.

[0084] The production method of lotus root starch balls comprises the following steps:

[0085] (1) Raw material processing: Peach powder, sesame, peanuts and kumquat cakes are weighed according to the above proportions, put into a chopper (not shown), and chopped for 10 minutes until the particles reach about 2 mm. The raw material preparation is complete.

[0086] (2) Mixing the filling: The crushed raw materials and maltose syrup of step (1) are put into a food mixer (not shown) and stirred for 15 minutes to obtain the filling.

[0087] (3) Filling molding: The filling is molded into fillings each weighing 8 g by a molding machine (not shown) and cooled in a refrigerator for 1 day.

[0088] (4) Coating the filling with powder: The formed filling and lotus root powder are put into the drum 11. Driven by the first motor 112, the drum 11 rotates around the axis O as the rotation axis. During the rotation, the surface of the filling is evenly covered with lotus root powder.

[0089] (5) Blanching: Roll the coated filling from the outlet 1141 of the drum 11 into the heating tank 12 and blanch it in the heating tank 12 for 2 seconds;

[0090] (6) Cooling: rolling the blanched flour-coated filling from the heating tank 12 into the cooling tank 13, and cooling in the cooling tank 13 for 2 seconds to obtain primary lotus root starch balls;

[0091] (7) The primary lotus root starch balls are fed into the drum 11 of the next processing unit 10 through the feeding port 1131 of the next processing unit 10 by the conveying assembly 20, and steps (4) to (6) are repeated 7 times to obtain lotus root starch balls;

[0092] (8) Quick freezing of lotus root starch balls: The lotus root starch balls are quick frozen in an IQF quick freezing machine tunnel at -(30-35)°C for 40 minutes. The quick frozen lotus root starch balls are packaged into bags and stored in a cold storage.

[0093] Example 4

[0094] A lotus root starch ball comprises a filling and a skin. The filling comprises peach crisp powder, sesame, peanut, kumquat cake, and maltose syrup containing 75% maltose. The filling formula comprises the following components by weight: 29 parts of peach crisp powder, 23 parts of sesame, 16 parts of peanut, 2 parts of kumquat cake, and 30 parts of 75-degree maltose syrup.

[0095] The production method of lotus root starch balls comprises the following steps:

[0096] (1) Raw material processing: Peach powder, sesame, peanuts and kumquat cakes are weighed according to the above proportions, put into a chopper (not shown), and chopped for 10 minutes until the particles reach about 2 mm. The raw material preparation is complete.

[0097] (2) Mixing the filling: The crushed raw materials and maltose syrup of step (1) are put into a food mixer (not shown) and stirred for 15 minutes to obtain the filling.

[0098] (3) Filling molding: The filling is molded into fillings each weighing 8 g by a molding machine (not shown) and cooled in a refrigerator for 1 day.

[0099] (4) Coating the filling with powder: The formed filling and lotus root powder are put into the drum 11. Driven by the first motor 112, the drum 11 rotates around the axis O as the rotation axis. During the rotation, the surface of the filling is evenly covered with lotus root powder.

[0100] (5) Blanching: The coated filling is rolled into the heating tank 12 from the discharge port 1141 of the drum 11 and blanched in the heating tank 12 for 2 seconds.

[0101] (6) Cooling: The blanched coated filling is rolled from the heating tank 12 into the cooling tank 13, and cooled in the cooling tank 13 for 2 seconds to obtain primary lotus root starch balls.

[0102] (7) The primary lotus root starch balls are sent into the drum 11 of the next processing unit 10 through the feed port 1131 of the next processing unit 10 by the conveying assembly 20, and steps (4) to (6) are repeated 7 times to obtain lotus root starch balls.

[0103] (8) Quick freezing of lotus root starch balls: The lotus root starch balls are quick frozen in an IQF quick freezing machine tunnel at -(30-35)°C for 40 minutes. The quick frozen lotus root starch balls are packaged into bags and stored in a cold storage.

[0104] Example 5

[0105] A lotus root starch ball, which is different from Example 4 in that the last blanching time is increased to 4 minutes, and the remaining steps are the same as those in Example 4.

[0106] Example 6

[0107] A lotus root starch ball, which is different from Example 4 in that the last blanching step is increased to 8 minutes, and the remaining steps are the same as those in Example 4.

[0108] Example 7

[0109] A lotus root starch ball, which is different from Example 4 in that the blanching and cooling time is increased to 10 seconds, and the remaining steps are the same as Example 4.

[0110] Example 8

[0111] A lotus root starch ball, which is different from Example 4 in that the blanching and cooling time is increased to 30 seconds, and the remaining steps are the same as those in Example 4.

[0112] Example 9

[0113] A lotus root starch ball comprises a filling and a skin. The filling formula comprises chicken, chicken skin, green onion, solid seasoning, soybean protein, soybean sauce, ginger, starch and bread crumbs. The filling formula comprises the following components by weight: 55 parts of chicken, 15 parts of chicken skin, 10 parts of green onion, 5 parts of solid seasoning, 4 parts of soybean protein, 4 parts of soybean sauce, 4 parts of ginger, 2 parts of starch and 1 part of bread crumbs.

[0114] The production method of lotus root starch balls comprises the following steps:

[0115] (1) Mixing the ingredients: Use a meat grinder to grind the chicken and chicken skin into 5 mm particles, and use a chopper to chop the green onion and ginger for 5 minutes; put the processed ingredients into a food blender, and then add solid seasonings, starch, soy protein, soybean sauce, and bread crumbs, and stir for 30 minutes.

[0116] (2) Filling molding: The filling is molded into fillings each weighing 8 grams by a molding machine (not shown), and cooked into moldings.

[0117] (3) Coating the filling with powder: The formed filling and lotus root powder are put into the drum 11. Driven by the first motor 112, the drum 11 rotates around the axis O as the rotation axis. During the rotation, the surface of the filling is evenly covered with lotus root powder.

[0118] (4) Blanching: Roll the coated filling from the outlet 1141 of the drum 11 into the heating tank 12 and blanch it in the heating tank 12 for 2 seconds;

[0119] (5) Cooling: rolling the blanched flour-coated filling from the heating tank 12 into the cooling tank 13, and cooling in the cooling tank 13 for 2 seconds to obtain primary lotus root starch balls;

[0120] (6) sending the primary lotus root starch balls into the drum 11 of the next processing unit 10 through the feeding port 1131 of the next processing unit 10 by the conveying assembly 20, and repeating steps (4) to (6) 7 times to obtain lotus root starch balls;

[0121] (7) Quick freezing of lotus root starch balls: The lotus root starch balls are quick frozen in an IQF quick freezing machine tunnel at -(30-35)°C for 40 minutes. The quick frozen lotus root starch balls are packaged into bags and stored in a cold storage.

[0122] Comparative Example 1

[0123] A lotus root starch ball comprises a filling and a skin. The filling comprises peach crisp powder, sesame, peanut, kumquat cake, white sugar and butter. The filling comprises the following components by weight: 15 parts of peach crisp powder, 30 parts of sesame, 15 parts of peanut, 2 parts of kumquat cake, 18 parts of white sugar and 20 parts of butter.

[0124] The production method of lotus root starch balls comprises the following steps:

[0125] (1) Raw material processing: Peach powder, sesame seeds, peanuts, and kumquat cakes are weighed according to the above proportions, put into a chopper (not shown), and chopped for 10 minutes until the particles reach about 2 mm. The raw material preparation is complete.

[0126] (2) Mixing the filling: The crushed raw materials, sugar and butter are put into a food mixer (not shown) and stirred for 20 minutes to obtain the filling.

[0127] (3) Filling molding: The filling is molded into fillings each weighing 7 g by a molding machine (not shown) and cooled in a refrigerator for 1 day.

[0128] (4) Coating the filling with powder: The formed filling and lotus root powder are put into the drum 11. Driven by the first motor 112, the drum 11 rotates around the axis O as the rotation axis. During the rotation, the surface of the filling is evenly covered with lotus root powder.

[0129] (5) Blanching: Roll the coated filling from the outlet 1141 of the drum 11 into the heating tank 12 and blanch it in the heating tank 12 for 10 seconds;

[0130] (6) Cooling: rolling the blanched flour-coated filling from the heating tank 12 into the cooling tank 13, and cooling in the cooling tank 13 for 10 seconds to obtain primary lotus root starch balls;

[0131] (7) The primary lotus root starch balls are fed into the drum 11 of the next processing unit 10 through the feeding port 1131 of the next processing unit 10 by the conveying assembly 20, and steps (4) to (6) are repeated 7 times to obtain lotus root starch balls;

[0132] (8) Quick freezing of lotus root starch balls: The lotus root starch balls are quick frozen in an IQF quick freezing machine tunnel at -(30-35)°C for 40 minutes. The quick frozen lotus root starch balls are packaged into bags and stored in a cold storage.

[0133] Comparative Example 2

[0134] A lotus root starch ball comprises a filling and a skin. The filling comprises peach crisp powder, sesame, peanut, kumquat cake, white sugar and palm oil. The filling comprises the following components by weight: 15 parts of peach crisp powder, 30 parts of sesame, 15 parts of peanut, 2 parts of kumquat cake, 18 parts of white sugar and 20 parts of palm oil.

[0135] The production method of lotus root starch balls comprises the following steps:

[0136] (1) Raw material processing: Peach powder, sesame seeds, peanuts, and kumquat cakes are weighed according to the above proportions, put into a chopper (not shown), and chopped for 10 minutes until the particles reach about 2 mm. The raw material preparation is complete.

[0137] (2) Mixing the filling: Put the crushed peach powder, sesame, peanuts, kumquats, sugar and palm oil into a food mixer (not shown), stir for 20 minutes, and obtain a mixed filling.

[0138] (3) Filling molding: The filling is molded into fillings each weighing 7 g by a molding machine (not shown) and cooled in a refrigerator for 1 day.

[0139] (4) Coating the filling with powder: The formed filling and lotus root powder are put into the drum 11. Driven by the first motor 112, the drum 11 rotates around the axis O as the rotation axis. During the rotation, the surface of the filling is evenly covered with lotus root powder.

[0140] (5) Blanching: Roll the coated filling from the outlet 1141 of the drum 11 into the heating tank 12 and blanch it in the heating tank 12 for 10 seconds;

[0141] (6) Cooling: rolling the blanched flour-coated filling from the heating tank 12 into the cooling tank 13, and cooling in the cooling tank 13 for 10 seconds to obtain primary lotus root starch balls;

[0142] (7) The primary lotus root starch balls are fed into the drum 11 of the next processing unit 10 through the feeding port 1131 of the next processing unit 10 by the conveying assembly 20, and steps (4) to (6) are repeated 7 times to obtain lotus root starch balls;

[0143] (8) Quick freezing of lotus root starch balls: The lotus root starch balls are quick frozen in an IQF quick freezing machine tunnel at -(30-35)°C for 40 minutes. The quick frozen lotus root starch balls are packaged into bags and stored in a cold storage.

[0144] Comparative Example 3

[0145] A lotus root starch ball comprises a filling and an outer skin. The filling comprises puffed cake powder, sesame, peanut, kumquat cake and maltose syrup containing 75% maltose. The filling comprises the following components by weight: 20 parts of puffed cake powder, 25 parts of sesame, 18 parts of peanut, 2 parts of kumquat cake and 35 parts of 75-degree maltose syrup.

[0146] The production method of lotus root starch balls comprises the following steps:

[0147] (1) Raw material processing: sesame seeds, peanut seeds, and kumquat cakes are weighed according to the above ratio, put into a chopping machine (not shown), and chopped for 10 minutes until the particles reach about 2 mm. The raw material preparation is complete;

[0148] (2) Mixing the filling: The crushed raw materials, puffed cake powder, and maltose syrup are put into a food mixer (not shown) and stirred for 10 minutes to obtain the filling;

[0149] (3) Filling molding: The filling is molded into fillings each weighing 7 g by a molding machine (not shown) and cooled in a refrigerator for 1 day.

[0150] (4) Coating the filling with powder: The formed filling and lotus root powder are put into the drum 11. Driven by the first motor 112, the drum 11 rotates around the axis O as the rotation axis. During the rotation, the surface of the filling is evenly covered with lotus root powder.

[0151] (5) Blanching: Roll the coated filling from the outlet 1141 of the drum 11 into the heating tank 12 and blanch it in the heating tank 12 for 5 seconds;

[0152] (6) Cooling: rolling the blanched flour-coated filling from the heating tank 12 into the cooling tank 13, and cooling in the cooling tank 13 for 10 seconds to obtain primary lotus root starch balls;

[0153] (7) The primary lotus root starch balls are fed into the drum 11 of the next processing unit 10 through the feeding port 1131 of the next processing unit 10 by the conveying assembly 20, and steps (4) to (6) are repeated 7 times to obtain lotus root starch balls;

[0154] (8) Quick freezing of lotus root starch balls: The lotus root starch balls are quick frozen in an IQF quick freezing machine tunnel at -(30-35)°C for 40 minutes. The quick frozen lotus root starch balls are packaged into bags and stored in a cold storage.

[0155] Comparative Example 4

[0156] A lotus root starch ball, which is different from Example 4 in that the filling is not refrigerated after being prepared, and the remaining steps are the same as those of Example 4.

[0157] Comparative Example 5

[0158] A lotus root starch ball, which is different from Example 6 in that the last blanching step is increased to 20 minutes, and the remaining steps are the same as those in Example 6.

[0159] Comparative Example 6

[0160] A lotus root starch ball, which is different from Example 4 in that its filling is not cooled after being coated with powder and heated, and the remaining steps are the same as Example 4.

[0161] Comparative Example 7

[0162] A lotus root starch ball comprises a filling and a skin. The filling comprises peach crisp powder, sesame, peanut, kumquat cake and lard. The filling formula comprises the following components by weight: 25 parts of peach crisp powder, 27 parts of sesame, 14 parts of peanut, 2 parts of kumquat cake and 32 parts of lard.

[0163] The production method of lotus root starch balls comprises the following steps:

[0164] (1) Raw material processing: Peach powder, sesame, peanuts and kumquat cakes are weighed according to the above proportions, put into a chopper (not shown), and chopped for 10 minutes until the particles reach about 2 mm. The raw material preparation is complete.

[0165] (2) Mixing the filling: The crushed raw materials and lard in step (1) are put into a food mixer (not shown) and stirred for 15 minutes to obtain the filling.

[0166] (3) Filling molding: The filling is molded into fillings each weighing 8 g by a molding machine (not shown) and cooled in a refrigerator for 1 day.

[0167] (4) Coating the filling with powder: The formed filling and glutinous rice flour are put into the drum 11. Driven by the first motor 112, the drum 11 rotates around the axis O as the rotation axis. During the rotation, the surface of the filling is evenly covered with lotus root powder.

[0168] (5) Blanching: Roll the coated filling from the outlet 1141 of the drum 11 into the heating tank 12 and blanch it in the heating tank 12 for 2 seconds;

[0169] (6) Cooling: rolling the blanched flour-coated filling from the heating tank 12 into the cooling tank 13, and cooling in the cooling tank 13 for 2 seconds to obtain primary lotus root starch balls;

[0170] (7) The primary lotus root starch balls are fed into the drum 11 of the next processing unit 10 through the feeding port 1131 of the next processing unit 10 by the conveying assembly 20, and steps (4) to (6) are repeated 7 times to obtain lotus root starch balls;

[0171] (8) Quick freezing of lotus root starch balls: The lotus root starch balls are quick frozen in an IQF quick freezing machine tunnel at -(30-35)°C for 40 minutes. The quick frozen lotus root starch balls are packaged into bags and stored in a cold storage.

[0172] Detection method / test method

[0173] Lotus root starch balls were prepared according to the preparation methods in Examples 1-9 and Comparative Examples 1-7, and the prepared lotus root starch balls were tested according to the following testing method. The test results are shown in the table.

[0174] 1. Determination of moisture content of fillings

[0175] 1 gram of the filling of the lotus root starch balls prepared according to the preparation methods of Examples 1-9 and Comparative Examples 1-7 was taken and the moisture content was measured. The moisture content was measured according to GB 5009.3-2016.

[0176] 2. Thawing cracking rate

[0177] Each group of experimental samples was quick-frozen at -40℃ until the center temperature of the lotus root starch balls reached -18℃, then frozen for 24h, and then taken out and thawed at room temperature. This process was repeated four times, and the thawing cracking rate of each group of experimental samples was counted. The freezing cracking rate is the percentage of the number of cracks to the total number of lotus root starch balls.

[0178] 3. Hardness measurement

[0179] The hardness of Examples 1-9 and Comparative Examples 1-7 was measured using the p6 probe of a TA-XT plus texture analyzer, wherein the hardness is the peak value at the initial tightening, in g.

[0180] 4. Taste evaluation

[0181] Examples 1-9 and Comparative Examples 1-7 were cooked and then subjected to sensory evaluation tests. The evaluators were in good health, had healthy sensory organs, and had good discrimination ability; had no smoking or drinking habits, had good personal hygiene conditions, and had no obvious personal odor. The average score was taken as the final taste evaluation score. A total of 20 people (10 men and 10 women, regardless of age) tasted the food and evaluated it separately. An anonymous scoring system was used, and the scoring criteria are shown in Table 1.

[0182] Table 1 Scoring criteria

[0183] standard score Better flavor, poor chewiness, poor elasticity 0-3 points Average flavor, average chewiness, average elasticity 3-6 points Moderate flavor, good elasticity, moderate chewiness 6-10 points

[0184] Table 2 Cracking rate of glutinous rice balls in Examples 1-9 and Comparative Examples 1-7

[0185]

[0186] By measuring the indicators of the above 9 groups of embodiments and 7 groups of comparative examples, it can be found that the moisture content of the lotus root starch balls of embodiments 1-9 is between 15% and 21%. They are placed in a -40°C quick-freezing environment and quickly frozen until the center temperature of the dumplings reaches -18°C, then frozen for 24 hours, and then taken out and restored at 35°C. After repeated freezing and thawing for 4 times, the freezing cracking rate is 16% or less. Embodiments 1-4 and 9 will not even have freezing cracking, and their taste scores are all greater than 8 points. The hardness of the lotus root starch balls of embodiments 1-9 after cooking is between 122-303g, and it is not easy to deform.

[0187] By comparing Examples 1-3, it can be found that the concentration of maltose syrup changes, the formability of lotus root powder balls is different, and the amount of maltose syrup added will also be different. Combined with Comparative Examples 1-2, margarine and palm oil raw materials are used when making the filling. When rolling the powder, after entering the heating tank 12, the lotus root powder falls into the heating tank 12, and oil flowers float in the heating tank 12, making it difficult to make lotus root powder balls. Combined with Comparative Example 3, the use of puffed cake powder raw materials when making the filling will affect the taste of the lotus root powder balls, and people will feel the astringency of raw flour. Therefore, it is a better choice to use maltose syrup with a concentration of 75% in the filling raw materials of lotus root powder balls.

[0188] By comparing Example 4 with Comparative Example 4, it can be seen that if the filling is produced directly without refrigeration, the filling will stick together. After being peeled off manually, the powder coating process is uneven, resulting in the final lotus root starch balls being not round in shape. This shows that refrigerating the filling to form it is the best choice during the preparation of lotus root starch balls.

[0189] It can be seen from Examples 4-6 that only by increasing the blanching time in the last process of blanching the lotus root starch balls, the water absorption time of the lotus root starch balls will increase, the gram weight will increase, and the production yield can be improved, but the production efficiency is not high. Compared with Examples 7-8, after each blanching and cooling time is increased accordingly, the color of the lotus root starch balls will be more transparent. Combined with Comparative Example 5, the blanching and cooling time of each lotus root starch ball is increased accordingly, and the blanching time is increased in the last process. The gram weight of the lotus root starch balls does not increase after 12 minutes. The longer the subsequent cooking time, the higher the moisture content of the filling, resulting in shape collapse and a high thawing cracking rate, indicating that the blanching and cooling process has a greater impact on the gram weight and the moisture content of the filling of the lotus root starch balls, thereby affecting the yield and thawing cracking rate. Comparative Example 7 shows that it is difficult for conventional formulas to achieve the effect of the present invention using the production equipment of the present invention. The lotus root starch ball products of the present invention can only achieve an extremely low thawing cracking rate under the joint action of the formula and the preparation method.

[0190] Obviously, the above embodiments are merely examples for clear explanation and are not intended to limit the implementation methods. For those skilled in the art, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation methods here. The obvious changes or modifications derived from these are still within the protection scope of the invention.

Claims

1. A method for industrially preparing lotus root starch dumplings and lotus root starch balls, characterized in that: The production method uses lotus root starch ball production equipment to prepare; The lotus root starch ball production equipment includes a plurality of processing units and a transmission component connecting the processing units; The processing unit includes a drum, a heating tank for heating the filling from the drum, and a cooling tank for cooling the filling from the heating tank; The conveying assembly is used to receive the filling from the cooling tank and convey it to the drum of the adjacent processing unit; Wherein, the drum comprises a drum wall and a first end cover and a second end cover formed at both ends of the drum wall, and the drum wall, the first end cover and the second end cover are jointly arranged to form a containing cavity for containing powder; The raw materials of the filling are selected from one or more of peach crisp powder, sesame, peanuts, kumquat cakes, maltose syrup, onions, taro paste, purple sweet potatoes, jujube paste, osmanthus, red beans, red dates, chestnuts, walnut kernels, sunflower kernels, chocolate, shepherd's purse, fish paste, fish roe, octopus, onions, scallion crisps, duck meat, shrimp, meat filling, chicken skin, eggs, soy protein, solid composite seasoning, ginger, soybean soy sauce, bread crumbs, edible salt, monosodium glutamate, xanthan gum, edible baking soda, and starch. The raw materials are mixed evenly and prepared into a shape to obtain the filling.

2. The production method according to claim 1, characterized in that The processing unit further comprises a powder circulation system, the powder circulation system comprising a vibrating screen, a receiving tank for receiving the powder in the drum, a first pipe connecting the vibrating screen and the drum, and a second pipe connecting the receiving tank and the vibrating screen; The second pipeline is provided with a second motor for conveying the powder in the receiving tank into the vibrating screen; The vibrating screen has a built-in screen for screening the powder from the second pipeline and a third motor for driving the screen to vibrate; The first pipeline is provided with a fourth motor for conveying the powder screened by the screen into the drum.

3. The production method according to claim 2, characterized in that: The powder is selected from one or more of lotus root starch, cassava starch, corn starch, potato starch, kudzu root powder, glutinous rice flour and modified starch.

4. The production method according to claim 1, characterized in that The drum further comprises a first motor for driving the drum to rotate axially.

5. The production method according to claim 1, characterized in that: The first end cover forms a material inlet for receiving material from the conveying component, and the second end cover forms a material outlet, which is communicated with the heating tank.

6. The production method according to claim 1, characterized in that: The method comprises the following steps: S1, adding powder into the drum, placing fillings into the drum, and driving the drum to rotate by the first motor so that the fillings are wrapped with powder; S2, conveying the filling wrapped with powder to the heating tank for heating, and then conveying the heated filling to the cooling tank for cooling, to obtain a primary lotus root starch ball product; S3, transferring the primary lotus root starch ball products to the next processing unit and repeating the operations of step S1 and step S2 several times to obtain the lotus root starch ball products.

7. The production method according to claim 6, characterized in that: The filling wrapped with powder is heated in the heating tank for 2s-8min.

8. The production method according to claim 6, characterized in that: The time for cooling the heated filling in the cooling tank is 2s-8min.

9. The production method according to claim 6, characterized in that: The filling is shaped before being placed in the drum.

10. The production method according to claim 9, characterized in that: The shaping process includes freezing or cooking.

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