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Processing method of red maca

A processing method, the technology of red maca, which is applied in food preparation, food drying, food science, etc., can solve the problems affecting the taste of maca, and achieve the effects of eliminating pungent and spicy taste, improving taste and low production cost

Inactive Publication Date: 2014-01-01
YUNNAN NEOVIVA BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] In order to overcome the problems that maca products prepared by traditional methods are difficult to eliminate the irritating and spicy taste and affect the taste of maca, and further develop the application value of maca, the invention provides a processing method of "red maca"

Method used

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  • Processing method of red maca
  • Processing method of red maca
  • Processing method of red maca

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Wash the freshly excavated maca globular roots with clean water and dry them in the air;

[0030] (2) Add steam to the dried maca in step (1), and steam at 95°C for 35 minutes, then spread to remove water vapor;

[0031] (3) Put the maca spread out in step (2) into an oven, and dry at 70°C until the water content is ≤12%, and then the dried “red maca” spherical tubers are obtained.

Embodiment 2

[0033] (1) Wash the refrigerated and fresh-preserved maca spherical tubers with a water content of ≤60% with clean water, and then dry them;

[0034] (2) Put the dried maca in step (1) into a regular steamer, steam it at 85°C for 45 minutes, and spread it out to remove water vapor;

[0035] (3) Put the maca spread out in step (2) into an oven, and dry at 60°C until the water content is ≤9%, to obtain dry “red maca” spherical tubers;

[0036] (4) The dried "red maca" spherical tubers obtained in step (3) are routinely crushed and sieved to obtain "red maca" particles with a diameter of 0.35-0.85 mm.

Embodiment 3

[0038] (1) Wash the freshly excavated maca globular root with clean water, cut into slices, and dry;

[0039] (2) Add steam to the maca slices dried in step (1), and steam for 15 minutes at 100°C, then spread to remove water vapor;

[0040] (3) Put the maca slices spread out in step (2) into an oven, and dry at 40°C until the water content is ≤12%, to obtain dried "red maca" slices.

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Abstract

The invention provides a processing method of red maca. The processing method comprises the steps of cleaning fresh maca and airing, steaming for 15-45 min at 85-100 DEG C, spreading to remove water vapor, drying at 40-70 DEG C until the dry red maca is obtained. As the dried maca is ruddy in whole body and is semitransparent, the red maca is called. The red maca has great flavor, the pungent taste is eliminated, the naturally nutritional ingredients of the maca are kept, the mouthfeel and the quality of the maca are improved, and the red maca has dense and hard textures and good storage performance compared with the naturally dried maca. The processing method is simple, has high processing efficiency, short time and low production cost, has no other substances and is suitable for industrial production.

Description

technical field [0001] The invention relates to a food processing method, in particular to a "red maca" processing method, and belongs to the technical field of food processing. Background technique [0002] Maca is a cruciferous plant Lepidium meyenii Walp.'s radish-like plump rhizome is native to the Andes in Peru at an altitude of more than 4,000 meters. The local Incas used it as a tonic and called it Peruvian ginseng. The plant can increase physical strength, eliminate anxiety, and improve sexual function, and its health care function has increasingly attracted international attention and attention. In 1992, maca was recommended to the whole world as a nutritional supplement by the Food and Agriculture Organization of the United Nations (FAO). my country has successfully planted Maca in Lijiang, Shangri-La and other areas with an altitude of 2,800 to 4,500 meters in Yunnan. The Ministry of Health of the People's Republic of China approved Maca as a new resource food ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L33/00
CPCA23L33/00A23V2002/00A23V2300/10
Inventor 吴华欣
Owner YUNNAN NEOVIVA BIOLOGICAL TECH CO LTD
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