CN105520102A - Preparation method of milk-flavored taro powder - Google Patents

Abstract

The invention relates to a preparation method of milk-flavored taro powder. The preparation method comprises steps as follows: (1) selecting fresh taros free of pests and diseases; (2) washing, peeling and slicing the fresh taros; (3) blanching taro slices in milk preliminarily; (4) dipping the taro slices in a milk solution; (5) freeze-thawing the taro slices for 1-3 times; (6) performing hot blast combined microwave drying on the taro slices until the moisture content is lower than 8%; (7) passing the taro slices through a 80-mesh sieve after crushing the taro slices at the high speed to obtain the milk-flavored taro powder finally. The taro powder reserves the flavor of fresh taros, the milk flavor and nutritional ingredients of the fresh taros, meanwhile, the method has lower investment and more efficient technological process than existing methods, and the taro powder is sweet, fragrant, strong in milk flavor and capable of meeting requirements of different markets and people.

Description

A kind of preparation method of milk-flavored taro flour

technical field

The patent of the invention belongs to the technical field of food processing, and specifically relates to a preparation method of milk-flavored taro powder.

Background technique

Sweet taro (Eolocasia esculentaschott), also known as ground chestnut, betel nut taro, fragrant ginseng, etc., belongs to the leguminous family and belongs to the perennial winding herb. According to scientific analysis, taro root contains 38.2% starch, 15.2% crude fiber, 6.2% crude protein, 4.3% reducing sugar, and contains a variety of trace elements, amino acids and vitamins. Among them, the selenium contained in taro can prevent Colon cancer, can prevent and treat diabetes, cataract, osteoporosis, senile cardiovascular disease, etc. Compared with other tubers and rhizomes, taro is beneficial to stomach and intestines, laxative and detoxification, liver and kidney, dispersing stagnation and regulating Qi The function of reducing phlegm has better health care and higher nutritional value. Sweet taro has a complete color, fragrance and taste, rich nutrition, and various cooking methods. It is a vegetable that is loved by people and is good for both food and medicine.

Fresh fragrant taro is rich in nutrients and contains a lot of water, which is very suitable for the growth of microorganisms and causes rot; and the region and seasonality of fresh fragrant taro are strong, making fresh fragrant taro a food material that is not resistant to storage. At present, the research on sweet taro at home and abroad mainly focuses on beverage, starch extraction, fresh cutting, storage and so on. And the patent and papers of processing fresh fragrant taro into milk flavor fragrant taro powder are few in China. After searching, it is retrieved that the publication number is CN101715930A, which is a patent application for a preparation method of sweet taro powder, which mainly includes (1) steaming fresh sweet taro after cleaning for 1.5-2.5 hours, (2 ) adding water to the steamed taro and beating, (3) adding α-amylase to continue beating, passing through a 200-mesh sieve, inactivating in 2-4 minutes, spray drying, and making powder. This technology requires a large investment in equipment, and the spray drying speed is slow, and the material is more likely to stick to the wall during spray drying, the yield is low, the operation is difficult, and the taste of the processed product is not good. By comparison, this patent and this patent The application is substantially different, and the present application possesses an inventive step.

Contents of the invention

The purpose of the present invention is to propose a kind of preparation method of milk-flavored taro powder aiming at the deficiencies in the prior art.

The present invention solves its technical problem and realizes by taking the following technical solutions:

A preparation method of milk-flavored taro flour, comprising the following steps:

(1) Select insect-free, harmless and fresh sweet taro;

(2) Wash and peel the fresh taro and slice it into slices, the slice thickness is between 2.0mm-3.0mm;

(3) blanching the above-mentioned taro chips at 90°C-100°C in a hot milk solution with a concentration of 30%-50% natural milk concentration for 90s and then taking them out;

(4) soak the above-mentioned taro chips after blanching in a milk solution with a concentration of 65%-75% natural milk concentration at 20°C-25°C for 2h-4h and then take it out;

(5) First freeze the above-mentioned taro chips at -38°C to -45°C for 1h-2h, and then thaw at 20°C-25°C for 1h-2h. The whole process is called freezing and thawing once;

(6) Hot air combined with microwave drying: first put the above-mentioned taro chips in a blast drying oven, the hot air drying temperature is 75°C-85°C, and the drying time is 1h-2h, take it out; then put it into the microwave drying oven, drying time 100s -200s, take it out; finally put it into the blast drying oven, the hot air drying temperature is 75°C-85°C, and dry until the moisture content is <8%;

(7) Put the combined and dried taro chips into a high-speed pulverizer to make flour, beat each time for 15 seconds, repeat 3 times, each interval is 5 minutes, pass the sample through an 80-mesh sieve, and finally obtain milk-flavored taro powder.

Moreover, the process of freezing and thawing in the step (5) was repeated for 3 times.

And, the ratio of the fragrant taro chip quality that puts into microwave oven in described step (6) and microwave oven power is 0.25kg material ratio microwave power 800W-910W.

Advantage and positive effect of the present invention are:

1. After the taro is dried in the present invention, the flavor and nutritional components of fresh taro are retained, such as dietary fiber and mucus protein, etc., and at the same time, it has new characteristics that fresh taro does not have, such as small capacity and long storage period;

2. The product of the present invention provides raw materials for the food processing industry, the supply has no seasonal restrictions, and it is not easy to mildew;

3. Compared with the previous method, the inventive method has less investment and a more efficient process. The taro powder is sweet and milky, and can meet the needs of different markets and groups of people.

detailed description

The embodiments of the present invention are described in further detail below: It should be emphasized that the embodiments of the present invention are illustrative rather than limiting, so the present invention is not limited to the embodiments described in the specific implementation methods. Other implementations obtained by those skilled in the art according to the technical solution of the present invention also belong to the protection scope of the present invention.

A preparation method of milk-flavored taro flour, comprising the following steps:

(1) Select taro that is insect-free, harmless and fresh;

(2) Wash and peel the fresh taro and slice it with a thickness of 2.0mm-3.0mm; ensure that the dehydration speed of the material is relatively uniform during the subsequent drying process;

(3) Take out the above-mentioned taro chips at 90°C-100°C after blanching for 90s in hot milk solution with a concentration of 30%-50% natural milk concentration; on the one hand, part of the moisture in the material can be removed; The milk solution can penetrate into the material;

(4) Take out after immersing the taro slices after above-mentioned blanching in the concentrated milk solution of 65%-75% natural milk concentration at 20°C-25°C for 2h-4h; this step is compared with (3) step A certain concentration gradient is formed, which is more conducive to the penetration of materials and milk;

(5) First freeze the above-mentioned taro chips at -38°C to -45°C for 1h-2h, and then thaw at 20°C-25°C for 1h-2h. The whole process is called freezing and thawing once, repeated freezing Thaw 1-3 times; After repeated freezing and thawing, the drying time of the material can be greatly shortened;

(6) Hot air combined with microwave drying: first place the above-mentioned taro chips in a blast drying oven, the hot air drying temperature is 75°C-85°C, and the drying time is 1h-2h, take it out; then put it into the microwave drying oven, the quality of drying The power ratio is: 0.25kg material ratio microwave power 800W-910W, drying time 100s-200s, take it out; finally put it into the blast drying box, the hot air drying temperature is 75°C-85°C, dry until the moisture content <8% (dry basis);

(7) Put the combined and dried sweet taro chips into a high-speed pulverizer for milling, grind for 15 seconds each time, repeat 3 times, each time at an interval of 5 minutes, to reduce the temperature of the pulverizer, and pass the sample through an 80-mesh sieve after grinding for 45 seconds in total. Finally, milk flavored taro powder is obtained.

Example 1

A preparation method of milk-flavored taro flour, comprising the following steps:

(1) Select taro that is insect-free, harmless and fresh;

(2) Wash and peel the fresh taro and slice it with a thickness of 2.0 mm; ensure that the dehydration speed of the material is relatively uniform during the subsequent drying process;

(3) Take out the above-mentioned taro slices at 90° C. after blanching in a hot milk solution with a concentration of 30% natural milk for 90 seconds; inside the material;

(4) at 20 DEG C, the fragrant taro chips after above-mentioned blanching are taken out after immersing 2h in the concentration milk solution of 65% natural milk concentration; This step has formed certain concentration gradient compared with (3) step, more Facilitate the penetration of materials and milk;

(5) First freeze the above-mentioned taro chips at -38°C for 1 hour, and then thaw at 20°C for 1 hour. The whole process is called freezing and thawing once, and repeated freezing and thawing once; Material drying time is shortened;

(6) Hot air combined microwave drying: first place the above-mentioned fragrant taro slices in a blast drying oven, the hot air drying temperature is 75°C, and the drying time is 1h, take it out; then put it into the microwave drying oven, the drying mass and power ratio is: 0.25kg of material is taken out with a specific microwave power of 800W and a drying time of 100s; finally put it into a blast drying oven at a hot air drying temperature of 75°C and dry until the moisture content is <8% (dry basis);

(7) Put the combined and dried sweet taro chips into a high-speed pulverizer for milling, grind for 15 seconds each time, repeat 3 times, each time at an interval of 5 minutes, to reduce the temperature of the pulverizer, and pass the sample through an 80-mesh sieve after grinding for 45 seconds in total. Finally, milk flavored taro powder is obtained.

Example 2

A preparation method of milk-flavored taro flour, comprising the following steps:

(1) Select taro that is insect-free, harmless and fresh;

(2) Wash and peel the fresh taro and slice it with a thickness of 3.0 mm; ensure that the dehydration speed of the material is relatively uniform during the subsequent drying process;

(3) Take out the above-mentioned taro slices at 100° C. after blanching in a hot milk solution with a concentration of 50% natural milk for 90 seconds; inside the material;

(4) at 25 DEG C, the fragrant taro chips after above-mentioned blanching are taken out after soaking 4h in the concentration milk solution of 75% natural milk concentration; This step has formed certain concentration gradient compared with (3) step, more Facilitate the penetration of materials and milk;

(5) First freeze the above-mentioned taro chips at -45°C for 2 hours, and then thaw at 25°C for 2 hours. The whole process is called freezing and thawing once, and repeated freezing and thawing 3 times; Material drying time is shortened;

(6) Hot air combined microwave drying: first place the above-mentioned fragrant taro slices in a blast drying oven, the hot air drying temperature is 85°C, and the drying time is 2h, take it out; then put it into the microwave drying oven, the drying mass and power ratio is: 0.25kg of material has a specific microwave power of 910W and a drying time of 200s, then take it out; finally put it into a blast drying oven at a hot air drying temperature of 85°C, and dry until the moisture content is <8% (dry basis);

(7) Put the combined and dried sweet taro chips into a high-speed pulverizer for milling, grind for 15 seconds each time, repeat 3 times, each time at an interval of 5 minutes, to reduce the temperature of the pulverizer, and pass the sample through an 80-mesh sieve after grinding for 45 seconds in total. Finally obtain milk-flavored taro powder, the taro powder obtained in this example has a richer milk fragrance than the taro powder obtained in Example 1, and is more suitable for infants and young children.

Claims (3)

1. a preparation method of milk flavor taro powder, is characterized in that comprising steps as follows: (1) Select insect-free, harmless and fresh sweet taro; (2) Wash and peel the fresh taro and slice it into slices, the slice thickness is between 2.0mm-3.0mm; (3) blanching the above-mentioned taro chips at 90°C-100°C in a hot milk solution with a concentration of 30%-50% natural milk concentration for 90s and then taking them out; (4) soak the above-mentioned taro chips after blanching in a milk solution with a concentration of 65%-75% natural milk concentration at 20°C-25°C for 2h-4h and then take it out; (5) First freeze the above-mentioned taro chips at -38°C to -45°C for 1h-2h, and then thaw at 20°C-25°C for 1h-2h. The whole process is called freezing and thawing once; (6) Hot air combined with microwave drying: first put the above-mentioned taro chips in a blast drying oven, the hot air drying temperature is 75°C-85°C, and the drying time is 1h-2h, take it out; then put it into the microwave drying oven, drying time 100s -200s, take it out; finally put it into the blast drying oven, the hot air drying temperature is 75°C-85°C, and dry until the moisture content is <8%; (7) Put the combined and dried taro chips into a high-speed pulverizer to make flour, beat each time for 15 seconds, repeat 3 times, each interval is 5 minutes, pass the sample through an 80-mesh sieve, and finally obtain milk-flavored taro powder. 2. The preparation method of milk-flavored taro powder according to claim 1, characterized in that: the process of freezing and thawing in the step (5) is repeated 3 times. 3. the preparation method of milk-flavored taro powder according to claim 1 is characterized in that: the ratio of the fragrant taro chip quality that puts into microwave oven in described step (6) and microwave oven power is 0.25kg material ratio Microwave power 800W-910W.