KIND OF PHYCOCYANIN TARO BALL AND PREPARATION METHOD

Abstract

The invention provides a kind of phycocyanin taro ball and preparation method thereof, consisting of the following components in parts by mass: 0.5-2 parts of phycocyanin powder, 45-55 parts of acetic acid-chitosan solution, 50-150 parts of sodium alginate solution, 200-300 parts of taro, 20-30 parts of granulated sugar, 100-200 parts of tapioca starch. The invention adds sodium alginate and chitosan in the preparation process to enhance the flexibility of taro balls, and with the health effects of non-toxic, antioxidant, anti-inflammatory, anti-cancer, hepatoprotective and immunity-enhancing of phycocyanin. Therefore, the phycocyanin taro balls provided by the invention is a kind of food with health care function. The invention not only improves the nutritional value of taro balls, but also increases the market popularity of phycocyanin.

Claims

1. A kind of phycocyanin taro ball and preparation method thereof, wherein consists of the following components in parts by mass: 0.5-2 parts of phycocyanin powder, 45-55 parts of acetic acid-chitosan solution, 50-150 parts of sodium alginate solution, 200-300 parts of taro, 20-30 parts of granulated sugar, 100-200 parts of tapioca starch.

2. A kind of phycocyanin taro ball and preparation method thereof according to the claim 1, wherein consists of the following components in parts by mass: 1-2 parts of phycocyanin powder, 50 parts of acetic acid-chitosan solution, 50 parts of sodium alginate solution, 200-300 parts of taro, 20-30 parts of granulated sugar, 100 parts of tapioca starch.

3. A kind of phycocyanin taro ball and preparation method thereof according to the claim 1, wherein the acetic acid-chitosan solution has the mass percentage concentration of 1%.

4. A kind of phycocyanin taro ball and preparation method thereof according to the claim 1, wherein the sodium alginate solution has the mass percentage concentration of 1.5%-2.5%

5. The preparation method of a kind of phycocyanin taro ball according to the claim 1, wherein the preparation method comprises the following steps: (1) weighing the phycocyanin powder and adding the phycocyanin powder to ice acetic acid-chitosan solution to be heated and stirred, and dried at low temperature and letting stand for use; dissolving the dried phycocyanin powder coated with chitosan in the sodium alginate solution, taking mature and fresh taro without suffering from disease and insect to be washed and peeled; adding the granulated sugar after being steamed, and mixing with the sodium alginate-phycocyanin solution obtained in step (2) to be repeatedly mashed and ground into a puree; (2) Taking the mashed taro obtained in step (1) and kneading with adding tapioca starch in small amounts and several times and to obtain dough after being knead well. (3) Kneading and rolling the dough obtained from step (2) into long strips of uniform thickness, cutting into small rectangular pieces, and putting into boiling water to be cooked until it floats, putting out and putting in cold water to obtain phycocyanin taro balls.

6. The preparation method of a kind of phycocyanin taro ball according to the claim 5, wherein the temperature of the low temperature drying process in step (1) does not exceed 70° C.

Description

4. SPECIFIC EMBODIMENT OF THE INVENTION

[0020] To make the purpose, technical solutions and advantages of the embodiments provided by the invention more comprehensible, a further description of the invention is given below in combination with embodiments.

Embodiment 1

[0021] (1) Raw materials preparation: weighing the phycocyanin powder of 2.00 g and adding the phycocyanin powder to 50 ml 1% ice acetic acid-chitosan solution to be heated and stirred, and dried at low temperature and letting stand for use; dissolving the dried phycocyanin powder coated with chitosan in the 50 ml 1.5% sodium alginate solution, taking 300 g mature and fresh taro without suffering from disease and insect to be washed and peeled; adding 20 g granulated sugar after being steamed, and mixing with the sodium alginate-phycocyanin solution obtained in step (2) to be repeatedly mashed and ground into a puree; [0022] (2) Taking the mashed taro obtained in step (1) and kneading with adding 100 g tapioca starch in small amounts and several times and to obtain dough after being knead well. [0023] (3) Kneading and rolling the dough obtained from step (2) into long strips of uniform thickness, cutting into small rectangular pieces, and putting into boiling water to be cooked until it floats, putting out and putting in cold water to obtain phycocyanin taro balls.

Embodiment 2

[0024] (1) Raw materials preparation: weighing the phycocyanin powder of 1.00 g and adding the phycocyanin powder to 50 ml 1% ice acetic acid-chitosan solution to be heated and stirred, and dried at low temperature and letting stand for use; dissolving the dried phycocyanin powder coated with chitosan in the 100 ml 12% sodium alginate solution, taking 250 g mature and fresh taro without suffering from disease and insect to be washed and peeled; adding 25 g granulated sugar after being steamed, and mixing with the sodium alginate-phycocyanin solution obtained in step (2) to be repeatedly mashed and ground into a puree; [0025] (2) Taking the mashed taro obtained in step (1) and kneading with adding 150 g tapioca starch in small amounts and several times and to obtain dough after being knead well. [0026] (3) Kneading and rolling the dough obtained from step (2) into long strips of uniform thickness, cutting into small rectangular pieces, and putting into boiling water to be cooked until it floats, putting out and putting in cold water to obtain phycocyanin taro balls.

Embodiment 3

[0027] (1) Raw materials preparation: weighing the phycocyanin powder of 0.5 g and adding the phycocyanin powder to 50 ml 1% ice acetic acid-chitosan solution to be heated and stirred, and dried at low temperature and letting stand for use; dissolving the dried phycocyanin powder coated with chitosan in the 150 ml 2.5% sodium alginate solution, taking 200 g mature and fresh taro without suffering from disease and insect to be washed and peeled; adding 30 g granulated sugar after being steamed, and mixing with the sodium alginate-phycocyanin solution obtained in step (2) to be repeatedly mashed and ground into a puree; [0028] (2) Taking the mashed taro obtained in step (1) and kneading with adding 200 g tapioca starch in small amounts and several times and to obtain dough after being knead well. [0029] (3) Kneading and rolling the dough obtained from step (2) into long strips of uniform thickness, cutting into small rectangular pieces, and putting into boiling water to be cooked until it floats, putting out and putting in cold water to obtain phycocyanin taro balls.

[0030] The comparison between the phycocyanin taro balls provided by the invention and commercially available ordinary taro balls in terms of nutritional value and sensory indexes, and as the results are shown in Table 1, phycocyanin taro balls are superior to commercially available taro balls.

TABLE-US-00001 TABLE 1 The Comparison Table of Phycocyanin Taro Balls and Commercially Available Taro Balls Commercially Available Phycocyanin Taro Balls Taro Balls Nutritional Value Balanced Nutrition Average Nutritional High Medicinal Value Value Appearance Colorful Single Color High Transparency Very Low Transparency Finished Product with Uneven Viscosity and Smoother Surface Texture of Surface Smelling & Aroma Slight Seaweed Smelling No Special Smelling Viscosity & Higher Viscosity Low Viscosity Thickness & Firm Structure Loose Structure Texture Flavor Richer Flavor Chewy Texture Chewy Texture Single Tasting Level Richer Tasting Level

[0031] The invention and the embodiments thereof are described hereinabove, and this description is not restrictive. The above embodiments are only used to illustrate the principles of the invention, and the actual structure is not limited thereto. In summary, any equivalent modifications or replacements and improvements without departing from the spirit and principles of the invention shall all fall within the protection scope of the invention.