Preparation method of brewing type cardiocrinum giganteum starch

Abstract

The invention belongs to the field of food preparation, and particularly relates to preparation of cardiocrinum giganteum starch. Walnut oil and walnut cakes are prepared by squeezing walnut kernels, and the walnut cakes are crushed to prepare walnut cake powder; adding water into the cardiocrinum giganteum scales, pulping, settling pulp, collecting lower-layer starch liquid, and drying to obtain cardiocrinum giganteum starch; mixing the walnut cake powder with the cardiocrinum giganteum starch, and puffing to prepare a puffed material; heating and mixing walnut oil and polysaccharide to obtain jelly, wrapping the puffed material with the jelly, and drying to obtain the required product. The walnut oil and the walnut cakes are prepared by squeezing the walnut kernels, the walnut oil can block water molecules, the konjac glucomannan and the chitosan have the water absorption characteristic, and the puffed bulbus fritillariae cirrhosae starch wrapped by the mixture can maintain the crisp taste of the puffed bulbus fritillariae cirrhosae starch in the subsequent brewing process.

Description

Technical Field

[0001] The invention belongs to the field of food preparation, and particularly relates to the preparation of giant lily starch. Background Art

[0002] Cardiocrinum giganteum (Wall.) Makino, also known as lily lotus, Baiwa, etc., has an ovate stem, papery leaves with reticular veins, white narrow trumpet-shaped flowers, and nearly spherical capsules. It is native to China and is named because its plants are sturdy and tall, which is significantly different from lily plants. It is an excellent ornamental plant. In addition, its bulbs are rich in starch and more than 10 nutrients and can be eaten. At the same time, the big lily also has high medicinal value. It has a light nature and flavor, clears heat and relieves cough, widens the chest and promotes qi. It can be used for tuberculosis hemoptysis, cough and sputum, high fever in children, stomachache, nausea, vomiting and other diseases. In addition, modern medical research has found that the big lily also has anti-cancer effects. It is a plant with both ornamental value, edible value and medicinal value. It has a very broad application and development prospect, and has great development potential and market value. In order to increase the added value of the big lily, it is necessary to carry out deep processing of the big lily to meet market demand. Summary of the invention

[0003] In order to solve the above-mentioned deficiencies of the prior art, a method for preparing an infusion type lily starch is provided to further develop the utilization value of lily.

[0004] The purpose of the present invention is achieved through the following technical solutions:

[0005] A method for preparing an infusion type lily starch comprises the following steps:

[0006] 1) Pressing walnut kernels to obtain walnut oil and walnut cakes, and crushing walnut cakes to obtain walnut cake powder;

[0007] 2) Add water to the lily scales to make pulp, collect the starch liquid in the lower layer after the pulp is settled, and dry it to obtain lily starch;

[0008] 3) Mixing walnut cake powder and lily starch and puffing to prepare a puffed product;

[0009] 4) Heat and mix walnut oil and polysaccharide to obtain a jelly, wrap the jelly around the puffed material, and dry to obtain the desired product.

[0010] Preferably, in step 3), the mass ratio of the walnut cake powder to the large lily starch is 1:5-10.

[0011] Preferably, in step 3), the puffing temperature is 130-150° C. and the speed of the puffing machine is 250-300 r / min.

[0012] Preferably, in step 4), the mass ratio of walnut oil to polysaccharide is 1:2-10.

[0013] Preferably, the polysaccharide consists of konjac gum and chitosan, and the mass ratio of konjac gum to chitosan is 2:5-8.

[0014] The present invention obtains walnut oil and walnut cake by squeezing walnut kernels. Walnut oil can block water molecules, konjac gum and chitosan have water absorption characteristics, and puffed lily starch wrapped by the mixture can maintain the crisp taste of puffed lily starch in the subsequent brewing process. Walnut cake contains abundant macromolecular substances such as protein and fiber, which can further delay the effect of water molecules on lily starch and prolong the brewing time of the product. The product obtained by the present invention has good aroma, good taste, brewing resistance, enriches lily products, and further develops the market value of lily. DETAILED DESCRIPTION

[0015] The present invention will be further described in detail below in conjunction with specific examples, but the embodiments of the present invention are not limited to the scope represented by the examples. These examples are only used to illustrate the present invention, but are not used to limit the scope of the present invention. In addition, after reading the content of the present invention, those skilled in the art can make various modifications to the present invention, and these equivalent changes also fall within the scope limited by the appended claims of the present invention.

[0016] Example 1

[0017] Walnut kernels were placed in a large pot and roasted at 150°C for 20 minutes and the walnut kernels were peeled, the moisture content of the walnut kernels was controlled to 8%, the walnut kernels were chopped and squeezed using a low-temperature spiral cold press, the pressing shaft speed was controlled to 60r / min at 38°C, the cake outlet was set to a diameter of 10mm, the squeezed walnut oil and walnut cake were collected separately, and the walnut cake was crushed to obtain walnut cake powder. Lilium ulmoides scales were pulped with 3 times the weight of water, passed through 100 mesh gauze to remove the residue, and the lower starch liquid was collected after the slurry was settled. Lilium ulmoides starch was obtained after drying at 60°C for 6 hours. Walnut cake powder and lily ulmoides starch were mixed in a mass ratio of 1:5, the extrusion extruder was set at an extrusion temperature of 130°C and an extruder speed of 250r / min, and the mixture of walnut cake powder and lily ulmoides starch was extruded to prepare an extruded product. Walnut oil and polysaccharide are mixed in a mass ratio of 1:2, water 3 times the weight of the mixture of walnut oil and polysaccharide is added, and the mixture is stirred at 45°C to obtain a jelly, wherein the polysaccharide is composed of konjac gum and chitosan, and the mass ratio of konjac gum to chitosan is 2:5. The puffed material and the jelly are stirred and mixed in a weight ratio of 1:2, so that the jelly wraps the puffed material, and the jelly is dried at 100°C for 20 minutes to obtain the infusion type lily starch.

[0018] Example 2

[0019] Walnut kernels were placed in a large pot and roasted at 150°C for 20 minutes and the walnut kernels were peeled, the moisture content of the walnut kernels was controlled to 8%, the walnut kernels were chopped and squeezed using a low-temperature spiral cold press, the pressing shaft speed was controlled to 60r / min at 38°C, the cake outlet was set to a diameter of 10mm, the squeezed walnut oil and walnut cake were collected separately, and the walnut cake was crushed to obtain walnut cake powder. Lilium ulmoides scales were pulped with 3 times the weight of water, passed through 100 mesh gauze to remove the residue, and the lower starch liquid was collected after the slurry was settled. Lilium ulmoides starch was obtained after drying at 60°C for 6 hours. Walnut cake powder and lily ulmoides starch were mixed in a mass ratio of 1:6, the extrusion extruder was set at an extrusion temperature of 140°C and an extruder speed of 260r / min, and the mixture of walnut cake powder and lily ulmoides starch was extruded to prepare an extruded product. Walnut oil and polysaccharide are mixed in a mass ratio of 1:8, water 3 times the weight of the mixture of walnut oil and polysaccharide is added, and the mixture is stirred at 50°C to obtain a jelly, wherein the polysaccharide is composed of konjac gum and chitosan, and the mass ratio of konjac gum to chitosan is 2:6. The puffed material and the jelly are stirred and mixed in a weight ratio of 1:2, so that the jelly wraps the puffed material, and the jelly is dried at 100°C for 20 minutes to obtain the infusion type lily starch.

[0020] Example 3

[0021] Walnut kernels were placed in a large pot and roasted at 150°C for 20 minutes and the walnut kernels were peeled, the moisture content of the walnut kernels was controlled to 8%, the walnut kernels were chopped and squeezed using a low-temperature spiral cold press, the pressing shaft speed was controlled to 60r / min at 38°C, the cake outlet was set to a diameter of 10mm, the squeezed walnut oil and walnut cake were collected separately, and the walnut cake was crushed to obtain walnut cake powder. Lilium ulmoides scales were pulped with 3 times the weight of water, passed through 100 mesh gauze to remove the residue, and the lower starch liquid was collected after the slurry was settled. Lilium ulmoides starch was obtained after drying at 60°C for 6 hours. Walnut cake powder and lily ulmoides starch were mixed in a mass ratio of 1:10, the extrusion extruder was set at an extrusion temperature of 150°C and an extruder speed of 300r / min, and the mixture of walnut cake powder and lily ulmoides starch was extruded to prepare an extruded product. Walnut oil and polysaccharide are mixed in a mass ratio of 1:10, water 3 times the weight of the mixture of walnut oil and polysaccharide is added, and the mixture is stirred at 55°C to obtain a jelly, wherein the polysaccharide is composed of konjac gum and chitosan, and the mass ratio of konjac gum to chitosan is 2:8. The puffed material and the jelly are stirred and mixed in a weight ratio of 1:2, so that the jelly wraps the puffed material, and the jelly is dried at 100°C for 20 minutes to obtain the infusion type lily starch.

[0022] Example 4

[0023] Walnut kernels were placed in a large pot and roasted at 150°C for 20 minutes and the walnut kernels were peeled, the moisture content of the walnut kernels was controlled to 8%, the walnut kernels were chopped and squeezed using a low-temperature spiral cold press, the pressing shaft speed was controlled to 60r / min at 38°C, the cake outlet was set to a diameter of 10mm, the squeezed walnut oil and walnut cake were collected separately, and the walnut cake was crushed to obtain walnut cake powder. Lilium ulmoides scales were pulped with 3 times the weight of water, passed through 100 mesh gauze to remove the residue, and the lower starch liquid was collected after the slurry was settled. Lilium ulmoides starch was obtained after drying at 60°C for 6 hours. Walnut cake powder and lily ulmoides starch were mixed in a mass ratio of 1:5, the extrusion extruder was set at an extrusion temperature of 130°C and an extruder speed of 250r / min, and the mixture of walnut cake powder and lily ulmoides starch was extruded to prepare an extruded product. Walnut oil and polysaccharide are mixed in a mass ratio of 1:2, water 3 times the weight of the mixture of walnut oil and polysaccharide is added, and the mixture is stirred at 45°C to obtain a jelly, wherein the polysaccharide is composed of konjac gum and chitosan, and the mass ratio of konjac gum to chitosan is 2:6. The puffed material and the jelly are stirred and mixed in a weight ratio of 1:2, so that the jelly wraps the puffed material, and the jelly is dried at 100°C for 20 minutes to obtain the infusion type lily starch.

[0024] Example 5

[0025] Walnut kernels were placed in a large pot and roasted at 150°C for 20 minutes and the walnut kernels were peeled, the moisture content of the walnut kernels was controlled to 8%, the walnut kernels were chopped and squeezed using a low-temperature spiral cold press, the pressing shaft speed was controlled to 60r / min at 38°C, the cake outlet was set to a diameter of 10mm, the squeezed walnut oil and walnut cake were collected separately, and the walnut cake was crushed to obtain walnut cake powder. Lilium ulmoides scales were pulped with 3 times the weight of water, passed through 100 mesh gauze to remove the residue, and the lower starch liquid was collected after the slurry was settled. Lilium ulmoides starch was obtained after drying at 60°C for 6 hours. Walnut cake powder and lily ulmoides starch were mixed in a mass ratio of 1:5, the extrusion extruder was set at an extrusion temperature of 130°C and an extruder speed of 250r / min, and the mixture of walnut cake powder and lily ulmoides starch was extruded to prepare an extruded product. Walnut oil and polysaccharide are mixed in a mass ratio of 1:2, water 3 times the weight of the mixture of walnut oil and polysaccharide is added, and the mixture is stirred at 45°C to obtain a jelly, wherein the polysaccharide is composed of konjac gum and chitosan, and the mass ratio of konjac gum to chitosan is 2:7. The puffed material and the jelly are stirred and mixed in a weight ratio of 1:2, so that the jelly wraps the puffed material, and the jelly is dried at 100°C for 20 minutes to obtain the infusion type lily starch.

[0026] Example 6

[0027] Walnut kernels were placed in a large pot and roasted at 150°C for 20 minutes and the walnut kernels were peeled, the moisture content of the walnut kernels was controlled to 8%, the walnut kernels were chopped and squeezed using a low-temperature spiral cold press, the pressing shaft speed was controlled to 60r / min at 38°C, the cake outlet was set to a diameter of 10mm, the squeezed walnut oil and walnut cake were collected separately, and the walnut cake was crushed to obtain walnut cake powder. Lilium ulmoides scales were pulped with 3 times the weight of water, passed through 100 mesh gauze to remove the residue, and the lower starch liquid was collected after the slurry was settled. Lilium ulmoides starch was obtained after drying at 60°C for 6 hours. Walnut cake powder and lily ulmoides starch were mixed in a mass ratio of 1:5, the extrusion extruder was set at an extrusion temperature of 130°C and an extruder speed of 250r / min, and the mixture of walnut cake powder and lily ulmoides starch was extruded to prepare an extruded product. Walnut oil and polysaccharide are mixed in a mass ratio of 1:2, water 3 times the weight of the mixture of walnut oil and polysaccharide is added, and the mixture is stirred at 45°C to obtain a jelly, wherein the polysaccharide is composed of konjac gum and chitosan, and the mass ratio of konjac gum to chitosan is 2:8. The puffed material and the jelly are stirred and mixed in a weight ratio of 1:2, so that the jelly wraps the puffed material, and the jelly is dried at 100°C for 20 minutes to obtain the infusion type lily starch.

[0028] Example 7

[0029] Walnut kernels were placed in a large pot and roasted at 150°C for 20 minutes and the walnut kernels were peeled, the moisture content of the walnut kernels was controlled to 8%, the walnut kernels were chopped and squeezed using a low-temperature spiral cold press, the pressing shaft speed was controlled to 60r / min at 38°C, the cake outlet was set to a diameter of 10mm, the squeezed walnut oil and walnut cake were collected separately, and the walnut cake was crushed to obtain walnut cake powder. Lilium ulmoides scales were pulped with 3 times the weight of water, passed through 100 mesh gauze to remove the residue, and the lower starch liquid was collected after the slurry was settled. Lilium ulmoides starch was obtained after drying at 60°C for 6 hours. Walnut cake powder and lily ulmoides starch were mixed in a mass ratio of 1:5, the extrusion extruder was set at an extrusion temperature of 130°C and an extruder speed of 250r / min, and the mixture of walnut cake powder and lily ulmoides starch was extruded to prepare an extruded product. Walnut oil and polysaccharide are mixed in a mass ratio of 1:5, water 3 times the weight of the mixture of walnut oil and polysaccharide is added, and the mixture is stirred at 45°C to obtain a jelly, wherein the polysaccharide is composed of konjac gum and chitosan, and the mass ratio of konjac gum to chitosan is 2:5. The puffed material and the jelly are stirred and mixed in a weight ratio of 1:2, so that the jelly wraps the puffed material, and the jelly is dried at 100°C for 20 minutes to obtain the infusion type lily starch.

[0030] Comparative Example 1

[0031] The walnut kernels were placed in a large pot and roasted at 150°C for 20 minutes and the walnut kernels were peeled, the water content of the walnut kernels was controlled to 8%, the walnut kernels were chopped and squeezed using a low-temperature spiral cold press, the pressing shaft speed was controlled to be 60r / min at 38°C, the cake outlet was set to a diameter of 10mm, the squeezed walnut oil and walnut cake were collected respectively, and the walnut cake was crushed to obtain walnut cake powder. The large lily scales were pulped with 3 times the weight of water, passed through 100 mesh gauze to remove the residue, and the lower starch liquid was collected after the slurry was settled. After drying at 60°C for 6 hours, large lily starch was obtained. Walnut cake powder and large lily starch were mixed in a mass ratio of 1:5, the extrusion extruder was set to an extrusion temperature of 130°C, the extruder speed was 250r / min, and the mixture of walnut cake powder and large lily starch was prepared to prepare a puffed product. Walnut oil and polysaccharide were mixed in a mass ratio of 1:2, 3 times the weight of walnut oil and polysaccharide mixture of water were added, and the colloid was obtained by stirring and mixing at 45°C, and the polysaccharide was konjac gum. The puffed material and the jelly were stirred and mixed in a weight ratio of 1:2 so that the jelly wrapped the puffed material, and dried at 100° C. for 20 minutes to obtain the infusion type lily starch.

[0032] Comparative Example 2

[0033] The walnut kernels were placed in a large pot and roasted at 150°C for 20 minutes and the walnut kernels were peeled, the water content of the walnut kernels was controlled to 8%, the walnut kernels were chopped and squeezed using a low-temperature spiral cold press, the pressing shaft speed was controlled to be 60r / min at 38°C, the cake outlet was set to a diameter of 10mm, the squeezed walnut oil and walnut cake were collected respectively, and the walnut cake was crushed to obtain walnut cake powder. The lily scales were pulped with 3 times the weight of water, passed through 100 mesh gauze to remove the residue, and the lower starch liquid was collected after the slurry was settled. After drying at 60°C for 6 hours, lily starch was obtained. Walnut cake powder and lily starch were mixed in a mass ratio of 1:5, the extrusion extruder was set at an extrusion temperature of 130°C and the extruder speed was 250r / min, and the mixture of walnut cake powder and lily starch was extruded to prepare a puffed product. Walnut oil and polysaccharide were mixed in a mass ratio of 1:2, 3 times the weight of walnut oil and polysaccharide mixture of water were added, and the mixture was stirred at 45°C to obtain a colloid, and the polysaccharide was chitosan. The puffed material and the jelly were stirred and mixed in a weight ratio of 1:2 so that the jelly wrapped the puffed material, and dried at 100° C. for 20 minutes to obtain the infusion type lily starch.

[0034] The products prepared in the examples and comparative examples were subjected to a brewing experiment. The products were soaked in warm water at 50° C. and the time taken for the expanded material to be completely softened and no longer brittle when chewed was recorded. The results are shown in Table 1.

[0035] Table 1. Puffed product brewing and softening time

[0036]

[0037] From the above, we can see that walnut oil, konjac gum and chitosan can block the effect of water molecules on the puffed material and prolong the brewing and softening time.

Claims

1. A method for preparing an infusion type lily starch, characterized in that: The method comprises the following steps: 1) Pressing walnut kernels to obtain walnut oil and walnut cakes, and crushing walnut cakes to obtain walnut cake powder; 2) Add water to the lily scales to make pulp, collect the starch liquid in the lower layer after the pulp is settled, and dry it to obtain lily starch; 3) Mixing walnut cake powder and lily starch and puffing to prepare a puffed product; 4) Heat and mix walnut oil and polysaccharide to obtain a jelly, wrap the jelly around the puffed material, and dry to obtain the desired product.

2. The method for preparing the brewable lily starch according to claim 1, characterized in that: Step 3) The mass ratio of the walnut cake powder to the large lily starch is 1:5-10.

3. The method for preparing the brewable lily starch according to claim 1, characterized in that: Step 3) The puffing temperature is 130-150° C. and the speed of the puffing machine is 250-300 r / min.

4. The method for preparing the brewable lily starch according to claim 1, characterized in that: Step 4) The mass ratio of walnut oil to polysaccharide is 1:2-10.

5. The method for preparing the brewable lily starch according to claim 4, characterized in that: The polysaccharide consists of konjac gum and chitosan, and the mass ratio of konjac gum to chitosan is 2:5-8.

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