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Maca processing method

A processing method and technology of maca, applied in application, food preparation, food science, etc., can solve problems such as inconvenient consumption and influence on the promotion of maca products, and achieve an effect conducive to promotion

Inactive Publication Date: 2015-11-25
丽江云岭生物科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Existing maca is eaten after sliced ​​and dried, and has a pungent taste similar to radish, which is not convenient for people to eat, thus affecting the promotion of maca products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Take 100 kg of fresh maca, wash it, slice it, add 20 kg of rice and 10 kg of kudzu root, and fry it together at 60°C for 3 hours, then spray an appropriate amount of rice wine into the steamer and steam it 3 times, each steaming 20 minutes, sun dry. When spraying rice wine, it is advisable to spray while stirring so that rice wine can soak Maca.

Embodiment 2

[0021] Take 100 kg of fresh maca, wash it, cut it into cubes, add 20 kg of rice and 20 kg of kudzu root, fry together at 80°C for 1 hour, then spray an appropriate amount of rice wine into the steamer for 2 times, each steaming Made for 30 minutes and dried in the sun. When spraying rice wine, it is advisable to spray while stirring so that rice wine can soak Maca.

Embodiment 3

[0023] Take 100 kg of fresh maca, wash it, slice it into slices, add 5 kg of rice and 5 kg of kudzu root, and fry it together for 5 hours at 40°C, then spray an appropriate amount of rice wine into the steamer and steam it 5 times, each time Dry at 60°C for 10 minutes. When spraying rice wine, it is advisable to spray while stirring so that rice wine can soak Maca.

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PUM

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Abstract

The invention relates to a maca processing method and belongs to the technical field of processing. The maca processing method comprises the following steps of taking and cleaning fresh maca, adding rice and pueraria thomsonii, jointly frying the fresh maca, the rice and the pueraria thomsonii, then sprinkling an appropriate amount of yellow rice wine for steaming and performing drying. The maca processing method has the advantages that the biting taste of the maca can be effectively removed by means of the maca processing method.

Description

technical field [0001] The invention belongs to the technical field of processing, and in particular relates to a processing method of maca. Background technique [0002] Maca (Lepidiummeyenii Walpers) is an annual or biennial herb of the genus Brassicaceae. It is commonly known as Maca in English. It is native to the Andes in Peru at an altitude of 3500-4000m. Normal growth in a unique environment. For thousands of years, maca has been one of the important food sources of local residents. Because of its rich nutritional value and health benefits, it is regarded as a precious gift from the gods of the Andes. [0003] Since 2000, Lijiang and other places in my country have used their unique ecological advantages to domesticate and grow maca and have achieved success. Modern studies have found that Maca contains 22.38% protein, 1.40% fat, 8.48% fiber, 45.28% total sugar, 10.04% moisture, and 4.90% ash; it also contains a variety of essential amino acids and trace elements. ...

Claims

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Application Information

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IPC IPC(8): A23L1/015A23L5/20
Inventor 严世雄
Owner 丽江云岭生物科技开发有限公司
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