Method for preparing anti-scorching low-oil macaroni by using Lipu taro processing by-product and product

Abstract

The invention relates to the technical field of food processing, in particular to a method for preparing anti-scorching low-oil macaroni by utilizing Lipu taro processing byproducts and a product. According to the invention, Lipu taro processing by-products are added into Matong rice embryos, and finally the Matong which is low in oil content and not easy to be burnt in the frying process is obtained. According to the method disclosed by the invention, the Lipu taro processing byproducts are used as raw materials, so that the environmental problem caused by waste and accumulation of the Lipu taro processing byproducts is solved, the industrial additional value of the Lipu taro is improved, and effective utilization of Lipu taro resources is realized; the Lipu colocasia esculenta processing byproduct obtained by the invention is good in flavor and taste, is rich in mineral substances and dietary fibers, and is directly endowed with relatively high nutritional value; the surface of the Lipu taro processing byproduct Matong obtained by the method is not easily coked in the frying process, oil absorption is not easily caused in the frying process, and the product quality is good.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a method and product for preparing anti-scorch low-oil matong by utilizing byproducts of Lipu taro processing. Background Art

[0002] Lipu taro is known as the best taro because of its unique flavor and soft and delicate taste. It even became a tribute to the emperor during the Ming and Qing dynasties. Lipu taro is a specialty agricultural product in Lipu City, Guangxi. It has the effects of strengthening the spleen and digestion, lowering blood pressure and lipids, and enhancing immunity (Food Industry, 2020, 41(10): 185–189.); In 2022, the planting area of ​​Lipu taro in Guangxi reached more than 50,000 mu, with an annual output of 100,000 tons. The output value of planting, processing and sales exceeded 2 billion yuan, which has become a driving force for local farmers to increase their income. The Lipu taro specialty industry is an important source of income for local farmers.

[0003] At present, taro is still mainly eaten fresh, and the processed products are mainly fresh-cut quick-frozen taro, taro powder, fresh taro paste, etc. These products have high requirements for the quality of taro. Therefore, in order to avoid the roots and trachoma on the surface of taro affecting the product quality, it is usually over-peeled when peeling mechanically, resulting in many valuable by-products. Existing research has rarely studied the comprehensive utilization of taro processing by-products. At present, the by-products of Lipu taro processing have only been studied for the extraction of dietary fiber and alkaloids, and have not been used as a whole for related product development. In terms of functional activity, studies have shown that dietary fiber extracted from taro peel has the effects of lowering blood sugar (Food Industry, 2020, 41(3):20–24.) and cholesterol adsorption (Food Industry, 2020, 41(12):12–15.). However, the extraction of a single component not only consumes a lot of time and energy, but also increases the cost of handling Lipu taro processing by-products. Therefore, the comprehensive utilization of Lipu taro processing by-products is a low-cost solution.

[0004] Xiaodong Matong is a local famous snack produced by Xiaodong in Qinbei District, Qinzhou City. Xiaodong Matong is a traditional specialty snack. The main ingredients are high-quality glutinous rice, taro, sugar, sesame, tea oil, maltose, etc. It is named Matong because it is wrapped with sesame and has tongcao inside. The main shortcomings of Matong preparation are as follows:

[0005] (1) When frying traditional Ma Tong, if the oil temperature and time are not properly controlled, it is easy to cause serious charring on the surface, affecting the taste and appearance.

[0006] (2) When using traditional frying methods to make fried foods, the product inevitably has a high oil content, which makes the product taste too greasy and easily produces an oily smell after storage, affecting product quality.

[0007] Therefore, finding a method for preparing Ma Tong with low oil content and not easy to burn during frying is the current main research direction. Summary of the invention

[0008] In order to solve the above technical problems existing in the prior art, the present invention provides a method for preparing scorch-proof low-oil hemp tong using byproducts of Lipu taro processing, which is as follows:

[0009] A method for preparing anti-scorch and low-oil Ma Tong using by-products of Lipu taro processing, specifically comprising adding the by-products of Lipu taro processing into Ma Tong rice germ.

[0010] Furthermore, the by-product of Lipu taro processing is the Lipu taro flesh that is over-cut during the processing of fresh-cut Lipu taro to ensure the quality of the finished product.

[0011] Furthermore, the by-product of Lipu taro processing is whole flour of by-product of Lipu taro processing.

[0012] Furthermore, the whole powder of by-products from processing of Lipu taro is obtained by removing impurities and washing fresh by-products from processing of Lipu taro, drying them, and then crushing them.

[0013] Further, the specific steps include:

[0014] (1) Mix glutinous rice flour and water and knead them into a dough, divide them into small pieces, boil them in boiling water, remove them, drain the water and knead them into a mature glutinous rice flour dough;

[0015] (2) mixing the whole flour of the byproduct of Lipu taro processing with the cooked glutinous rice flour dough evenly, kneading into a dough, rolling it into a dough sheet, and cutting it into strips and blocks to obtain rice embryos;

[0016] (3) drying the rice germ obtained in step (2) until the moisture content of the strips is 7-9%, thereby obtaining the fruit germ;

[0017] (4) frying the fruit embryos in one stage, and immediately taking them out after they swell, and frying them in a second stage to allow them to fully swell and set, and then taking them out to control the oil;

[0018] (5) Add sugar and maltose to water and put them into a pot. Cook over low heat until bubbles appear to obtain syrup. Put the fried fruit embryo into the syrup so that its outer shell is covered with syrup. Take it out and put it into sesame seeds. Then cover its outer shell with sesame seeds. This is to obtain Ma Tong, a by-product of Lipu taro processing.

[0019] Furthermore, the drying in step (3) is to dry the rice germ at 60° C. for 6 hours and then continue drying in an oven at 45° C. until the moisture content of the strips is 7-9%.

[0020] Furthermore, the frying in step (4) is to put the fruit embryo into a constant temperature oil pan at 110° C. and fry it for 2 to 3 minutes.

[0021] Furthermore, the second stage frying in step (4) is to transfer the mixture to a constant temperature oil pan at 150° C. for second stage frying.

[0022] Furthermore, the weight proportions of the raw materials are as follows: 64-74% glutinous rice flour, 3-16% whole flour of Lipu taro processing byproduct, 12-14% white sugar, 3-4% maltose, and 0.2-0.3% white sesame.

[0023] The invention discloses a matong which is a by-product of taro processing. The by-product of taro processing is added into matong rice embryo.

[0024] Furthermore, the by-product of Lipu taro processing is the Lipu taro flesh that is over-cut during the processing of fresh-cut Lipu taro to ensure the quality of the finished product.

[0025] Furthermore, the by-product of Lipu taro processing is whole flour of by-product of Lipu taro processing.

[0026] Furthermore, the whole flour of the by-product of Lipu taro processing is obtained by processing fresh Lipu taro.

[0027] Furthermore, the weight proportions of the raw materials are as follows: 64-74% glutinous rice flour, 3-16% whole flour of Lipu taro processing byproduct, 12-14% white sugar, 3-4% maltose, and 0.2-0.3% white sesame.

[0028] Furthermore, it is prepared by the above method.

[0029] Compared with the prior art, the technical effects created by the present invention are embodied in:

[0030] 1. The present invention uses the by-products of Lipu taro processing as raw materials, solves the environmental problems caused by the waste and accumulation of by-products of Lipu taro processing, improves the industrial added value of Lipu taro, and realizes the effective utilization of Lipu taro resources;

[0031] 2. The by-product of Lipu taro processing obtained by the present invention has a good numb taste, and the by-product of Lipu taro processing is rich in minerals and dietary fiber, which directly gives the product a higher nutritional value;

[0032] 3. The surface of the matong obtained as a byproduct of processing Lipu taro obtained by the present invention is not easy to be coked during frying, and is not easy to absorb oil during frying, and the product quality is good. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 This is a comparison of the actual Ma Tong obtained by two-stage high-temperature frying for 2 minutes in Example 1. The left side is Ma Tong, a byproduct of Lipu taro processing, and the right side is ordinary Ma Tong.

[0034] Figure 2This is a comparison of the actual Ma Tong obtained by frying at high temperature for 2 minutes and 30 seconds in the second stage of Example 2. The left side is Ma Tong, a byproduct of Lipu taro processing, and the right side is ordinary Ma Tong.

[0035] Figure 3 This is a comparison of the actual Ma Tong obtained by frying at high temperature for 3 minutes in the second stage of Example 3. The left side is Ma Tong, a byproduct of Lipu taro processing, and the right side is ordinary Ma Tong.

[0036] Figure 4 This is a comparison of the actual Ma Tong obtained by frying at high temperature for 3 minutes and 30 seconds in the second stage of Example 4. The left side is Ma Tong, a byproduct of Lipu taro processing, and the right side is ordinary Ma Tong.

[0037] Figure 5 This is a comparison of the actual Ma Tong obtained by two-stage high-temperature frying for 4 minutes in Example 5. The left side is Ma Tong, a byproduct of Lipu taro processing, and the right side is ordinary Ma Tong. DETAILED DESCRIPTION

[0038] The technical solution of the present invention is further defined below in conjunction with specific implementation methods, but the scope of protection required is not limited to the description.

[0039] Example 1

[0040] A matong prepared by using byproducts of Lipu taro processing, comprising the following components in percentage by weight: 71% glutinous rice flour, 7% whole flour of byproducts of Lipu taro processing, 14% white sugar, 0.4% maltose, and 0.3% white sesame, and the preparation method thereof is as follows:

[0041] 1. After removing impurities and washing the fresh Lipu taro processing by-product, drying it in an oven at 100° C., and then crushing it into Lipu taro processing by-product whole powder with a particle size of 80 mesh;

[0042] 2. Mix glutinous rice flour and 50-60℃ warm water in a mass ratio of 5:4 and knead into dough. Divide into 30g / piece and cook in boiling water for 10 minutes. Drain and knead into a mature glutinous rice flour dough.

[0043] 3. Evenly mix the whole flour of the byproduct of Lipu taro processing with the cooked glutinous rice flour, knead into a dough, roll into a 1 cm thick dough sheet, and cut into 1 cm*3 cm strips to obtain rice embryos;

[0044] 4. Place the rice embryos described in 3 in a 60° C. oven and dry for 6 hours, then take them out and place them in a 45° C. oven and continue drying until the moisture content of the strips is 7-9%, which is the fruit embryo;

[0045] 5. Put the fruit embryos described in 4 into a constant temperature oil pan at 110° C. and fry them for 2 to 3 minutes. After the embryos of the byproduct of Lipu taro processing expand, remove them immediately and transfer them to a constant temperature oil pan at 150° C. and fry them for 2 minutes to fully expand and set the shape. Remove them and control the oil.

[0046] 6. Add sugar and maltose to water and put them into a pot. Cook over low heat until bubbles appear to obtain syrup. Put the fried matong embryos, a byproduct of Lipu taro processing, into the syrup to coat their shells with syrup. Take them out and put them into sesame seeds, and then coat their shells with sesame seeds to obtain matong, a byproduct of Lipu taro processing;

[0047] Example 2

[0048] A matong prepared by using byproducts of Lipu taro processing, comprising the following components in percentage by weight: 71% glutinous rice flour, 7% whole flour of byproducts of Lipu taro processing, 14% white sugar, 0.4% maltose, and 0.3% white sesame, and the preparation method thereof is as follows:

[0049] 1. After removing impurities and washing the fresh Lipu taro processing by-product, drying it in an oven at 100° C., and then crushing it into Lipu taro processing by-product whole powder with a particle size of 80 mesh;

[0050] 2. Mix glutinous rice flour and 50-60℃ warm water in a mass ratio of 5:4 and knead into dough. Divide into 30g / piece and cook in boiling water for 10 minutes. Drain and knead into a mature glutinous rice flour dough.

[0051] 3. Evenly mix the whole flour of the byproduct of Lipu taro processing with the cooked glutinous rice flour, knead into a dough, roll into a 1 cm thick dough sheet, and cut into 1 cm*3 cm strips to obtain rice embryos;

[0052] 4. Place the rice embryos described in 3 in a 60° C. oven and dry for 6 hours, then take them out and place them in a 45° C. oven and continue drying until the moisture content of the strips is 7-9%, which is the fruit embryo;

[0053] 5. Put the fruit embryos described in 4 into a constant temperature oil pan at 110° C. and fry them for 2 to 3 minutes. After the embryos of the byproduct of Lipu taro processing expand, immediately remove them and transfer them to a constant temperature oil pan at 150° C. and fry them for 2 minutes and 30 seconds to fully expand and set the shape, then remove them and control the oil;

[0054] 6. Add sugar and maltose to water and put them into a pot. Cook over low heat until bubbles appear to obtain syrup. Put the fried matong embryos, a byproduct of Lipu taro processing, into the syrup to coat their shells with syrup. Take them out and put them into sesame seeds, and then coat their shells with sesame seeds to obtain matong, a byproduct of Lipu taro processing;

[0055] Example 3

[0056] A matong prepared by using byproducts of Lipu taro processing, comprising the following components in percentage by weight: 71% glutinous rice flour, 7% whole flour of byproducts of Lipu taro processing, 14% white sugar, 0.4% maltose, and 0.3% white sesame, and the preparation method thereof is as follows:

[0057] 1. After removing impurities and washing the fresh Lipu taro processing by-product, drying it in an oven at 100° C., and then crushing it into Lipu taro processing by-product whole powder with a particle size of 80 mesh;

[0058] 2. Mix glutinous rice flour and 50-60℃ warm water in a mass ratio of 5:4 and knead into dough. Divide into 30g / piece and cook in boiling water for 10 minutes. Drain and knead into a mature glutinous rice flour dough.

[0059] 3. Evenly mix the whole flour of the byproduct of Lipu taro processing with the cooked glutinous rice flour, knead into a dough, roll into a 1 cm thick dough sheet, and cut into 1 cm*3 cm strips to obtain rice embryos;

[0060] 4. Place the rice embryos described in 3 in a 60° C. oven and dry for 6 hours, then take them out and place them in a 45° C. oven and continue drying until the moisture content of the strips is 7-9%, which is the fruit embryo;

[0061] 5. Put the fruit embryos described in 4 into a constant temperature oil pan at 110° C. and fry them for 2 to 3 minutes. After the embryos of the byproduct of Lipu taro processing expand, immediately remove them and transfer them to a constant temperature oil pan at 150° C. and fry them for 3 minutes to fully expand and set the shape. Remove them and control the oil.

[0062] 6. Add sugar and maltose to water and put them into a pot. Cook over low heat until bubbles appear to obtain syrup. Put the fried matong embryos, a byproduct of Lipu taro processing, into the syrup to coat their shells with syrup. Take them out and put them into sesame seeds, and then coat their shells with sesame seeds to obtain matong, a byproduct of Lipu taro processing;

[0063] Example 4

[0064] A matong prepared by using byproducts of Lipu taro processing, comprising the following components in percentage by weight: 71% glutinous rice flour, 7% whole flour of byproducts of Lipu taro processing, 14% white sugar, 0.4% maltose, and 0.3% white sesame, and the preparation method thereof is as follows:

[0065] 1. After removing impurities and washing the fresh Lipu taro processing by-product, drying it in an oven at 100° C., and then crushing it into Lipu taro processing by-product whole powder with a particle size of 80 mesh;

[0066] 2. Mix glutinous rice flour and 50-60℃ warm water in a mass ratio of 5:4 and knead into dough. Divide into 30g / piece and cook in boiling water for 10 minutes. Drain and knead into a mature glutinous rice flour dough.

[0067] 3. Evenly mix the whole flour of the byproduct of Lipu taro processing with the cooked glutinous rice flour, knead into a dough, roll into a 1 cm thick dough sheet, and cut into 1 cm*3 cm strips to obtain rice embryos;

[0068] 4. Place the rice embryos described in 3 in a 60° C. oven and dry for 6 hours, then take them out and place them in a 45° C. oven and continue drying until the moisture content of the strips is 7-9%, which is the fruit embryo;

[0069] 5. Put the fruit embryos described in 4 into a constant temperature oil pan at 110° C. and fry them for 2 to 3 minutes. After the embryos of the byproduct of Lipu taro processing expand, remove them immediately and transfer them to a constant temperature oil pan at 150° C. and fry them for 3 minutes and 30 seconds to make them fully expand and set, then remove them and control the oil;

[0070] 6. Add sugar and maltose to water and put them into a pot. Cook over low heat until bubbles appear to obtain syrup. Put the fried matong embryos, a byproduct of Lipu taro processing, into the syrup to coat their shells with syrup. Take them out and put them into sesame seeds, and then coat their shells with sesame seeds to obtain matong, a byproduct of Lipu taro processing;

[0071] Example 5

[0072] A matong prepared by using byproducts of Lipu taro processing, comprising the following components in percentage by weight: 71% glutinous rice flour, 7% whole flour of byproducts of Lipu taro processing, 14% white sugar, 0.4% maltose, and 0.3% white sesame, and the preparation method thereof is as follows:

[0073] 1. After removing impurities and washing the fresh Lipu taro processing by-product, drying it in an oven at 100° C., and then crushing it into Lipu taro processing by-product whole powder with a particle size of 80 mesh;

[0074] 2. Mix glutinous rice flour and 50-60℃ warm water in a mass ratio of 5:4 and knead into dough. Divide into 30g / piece and cook in boiling water for 10 minutes. Drain and knead into a mature glutinous rice flour dough.

[0075] 3. Evenly mix the whole flour of the byproduct of Lipu taro processing with the cooked glutinous rice flour, knead into a dough, roll into a 1 cm thick dough sheet, and cut into 1 cm*3 cm strips to obtain rice embryos;

[0076] 4. Place the rice embryos described in 3 in a 60° C. oven and dry for 6 hours, then take them out and place them in a 45° C. oven and continue drying until the moisture content of the strips is 7-9%, which is the fruit embryo;

[0077] 5. Put the fruit embryos described in 4 into a constant temperature oil pan at 110° C. and fry them for 2 to 3 minutes. After the embryos of the byproduct of Lipu taro processing expand, immediately remove them and transfer them to a constant temperature oil pan at 150° C. and fry them for 4 minutes to allow them to expand completely and set, then remove them and control the oil;

[0078] 6. Add sugar and maltose to water and put them into a pot. Cook over low heat until bubbles appear to obtain syrup. Put the fried matong embryos, a byproduct of Lipu taro processing, into the syrup to coat their shells with syrup. Take them out and put them into sesame seeds, and then coat their shells with sesame seeds to obtain matong, a byproduct of Lipu taro processing. 1. Basic nutritional components of byproducts of Lipu taro processing

[0079] Table 1 Basic nutritional components of by-products from Lipu taro processing

[0080]

[0081] 2. Mineral Content of Lipu Taro Processing Byproducts

[0082] Table 2 Mineral content of by-products from Lipu taro processing

[0083]

[0084] 3. Comparison of oil content between Ma Tong, a byproduct of Lipu taro processing, and ordinary Ma Tong after two stages of high-temperature frying for the same time

[0085] Table 3 Oil content of Ma Tong, a byproduct of Lipu taro processing, and ordinary Ma Tong after two stages of high temperature frying for the same time

[0086]

[0087]

[0088] 4. Comparison of the appearance of the embryo of Ma Tong, a byproduct of Lipu taro processing, and ordinary Ma Tong after two stages of high-temperature frying for the same time

[0089] See attached for details Figure 1-5 , the left one is Ma Tong, a by-product of Lipu taro processing, and the right one is ordinary Ma Tong.

[0090] Finally, it should be pointed out that the above embodiments are only representative examples of the present invention. Obviously, the technical solution of the present invention is not limited to the above embodiments, and there are many variations. All variations that can be directly derived or associated with the content disclosed by ordinary technicians in this field should be considered as the protection scope of the present invention.

Claims

1. A method for preparing scorch-resistant low-oil matong using byproducts of Lipu taro processing, characterized in that: Add the by-products of Lipu taro processing into Matong rice germ.

2. The method for preparing scorch-proof low-oil matong using byproducts of Lipu taro processing according to claim 1, characterized in that: The by-product of Lipu taro processing is the Lipu taro flesh that is over-cut during the processing of fresh-cut Lipu taro to ensure the quality of the finished product.

3. The method for preparing scorch-proof low-oil matong using byproducts of Lipu taro processing according to claim 1, characterized in that: The by-product of Lipu taro processing is the whole powder of Lipu taro processing by-product.

4. The method for preparing scorch-proof low-oil matong using byproducts of Lipu taro processing according to claim 1, characterized in that: The steps include: (1) Mix glutinous rice flour and water and knead them into a dough, divide them into small pieces, boil them in boiling water, remove them, drain the water and knead them into a mature glutinous rice flour dough; (2) mixing the whole flour of the byproduct of Lipu taro processing with the cooked glutinous rice flour dough evenly, kneading into a dough, rolling it into a dough sheet, and cutting it into strips and blocks to obtain rice embryos; (3) drying the rice germ obtained in step (2) until the moisture content of the strips is 7-9%, thereby obtaining the fruit germ; (4) frying the fruit embryos in one stage, and immediately taking them out after they swell, and frying them in a second stage to allow them to fully swell and set, and then taking them out to control the oil; (5) Add sugar and maltose to water and put them into a pot. Cook over low heat until bubbles appear to obtain syrup. Put the fried fruit embryo into the syrup so that its outer shell is covered with syrup. Take it out and put it into sesame seeds. Then cover its outer shell with sesame seeds. This is to obtain Ma Tong, a by-product of Lipu taro processing.

5. The method for preparing scorch-proof low-oil matong using byproducts of Lipu taro processing according to claim 1, characterized in that: The drying in step (3) is to dry the rice germ at 60° C. for 6 hours and then continue drying in an oven at 45° C. until the moisture content of the strips is 7-9%.

6. The method for preparing scorch-proof low-oil matong using byproducts of Lipu taro processing according to claim 1, characterized in that: The frying in step (4) is to put the fruit embryo into a constant temperature oil pan at 110° C. and fry it for 2 to 3 minutes.

7. The method for preparing scorch-proof low-oil matong using byproducts of Lipu taro processing according to claim 1, characterized in that: The second stage frying in step (4) is to transfer the fried dough into a constant temperature oil pan at 150° C. for second stage frying.

8. The method for preparing scorch-proof low-oil matong using byproducts of Lipu taro processing according to claim 1, characterized in that: The weight proportions of the raw materials are as follows: 64-74% glutinous rice flour, 3-16% whole flour of byproducts of taro processing, 12-14% white sugar, 3-4% maltose, and 0.2-0.3% white sesame.

9. A by-product of Lipu taro processing, characterized in that: The by-products of Lipu taro processing are added to the Matong rice germ.

10. The Matong made from the byproduct of Lipu taro processing according to claim 9, characterized in that: It is prepared by the method according to any one of claims 1 to 8.

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