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Method for preparing lotus seed can capable of preventing lotus seed from deageing

A lotus seed and rebirth technology, which is applied in food preparation, edible seed preservation, heating preservation of seeds, etc., can solve the problems of short shelf life and achieve the effect of prolonging shelf life, low equipment requirements, and high equipment requirements

Active Publication Date: 2010-09-15
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Usually, canned lotus seeds will show different degrees of rebirth after one week of production, and the shelf life is extremely short.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1: a kind of canned lotus seed preparation method that prevents lotus seeds from returning to life, comprises the following steps:

[0012] 1. After the fresh lotus seeds are selected, washed and drained, they are placed in microwave equipment for irradiation treatment, and irradiated with a microwave output power of 350 watts per 100g of lotus seeds for 8 minutes;

[0013] 2. Canning the lotus seeds after microwave treatment, adding sugar water, heating and exhausting, sealing, sterilizing, and cooling to obtain canned lotus seeds. The sugar water is formulated with 20% rock sugar and 0.03% citric acid, and a small amount of other food additives can also be added.

Embodiment 2

[0014] Embodiment 2: a kind of canned lotus seed preparation method that prevents lotus seed from returning to life, comprises the following steps:

[0015] 1. After the quick-frozen lotus seeds are selected, washed, and drained, they are put into microwave equipment for irradiation treatment. Each 100g of lotus seeds is irradiated with a microwave output power of 500 watts, and the treatment time is 5 minutes;

[0016] 2. Canning the lotus seeds after microwave treatment, adding sugar water, heating and exhausting, sealing, sterilizing, and cooling to obtain canned lotus seeds. The sugar water is formulated with 15% rock sugar and 0.06% citric acid, and a small amount of other food additives can also be added.

Embodiment 3

[0017] Embodiment 3: a kind of canned lotus seed preparation method that prevents lotus seed from returning to life, comprises the following steps:

[0018] 1. After fresh lotus seeds are selected, washed and drained, they are put into microwave equipment for irradiation treatment, and each 100g of lotus seeds is irradiated with a microwave output power of 400 watts for 10 minutes;

[0019] 2. Put the microwave-treated lotus seeds in 35g cans, add 200mL of sugar water (composed of 18% rock sugar, 0.03% citric acid and other food additives), heat and exhaust, seal the cans, and sterilize at 116°C for 30 minutes. Cooling canned lotus seeds. The sugar water is formulated with 18% rock sugar and 0.03% citric acid, and a small amount of other food additives can also be added.

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PUM

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Abstract

The invention relates to a method for preparing a canned lotus which can prevent the lotus from recrystallization. Microwave technology is adopted to carry out pretreatment for the lotus; under the effect of the microwave, the starch grains of the lotus are degraded and denaturized during pasty process and mixed tightly with other substances in the cell; the method effectively prevents the starchmolecule of the lotus from recrystallization during the storage of the canned lotus, thereby preventing the retrogradation of the canned lotus. The canned lotus preparation method of the invention has low requirement on equipment and powerful operation capacity; besides, the method and can effectively solve the problem of recrystallization of the canned food with high starchiness content such as the canned lotus and is applicable for the commercial production of the canned lotus.

Description

technical field [0001] The invention relates to a method for preparing canned lotus seeds, in particular to a method for preparing canned lotus seeds which prevents lotus seeds from returning to life. Background technique [0002] Starch is an important part of food. After starch gelatinization, at room temperature or lower temperature, the original disordered starch molecules are rearranged in an orderly manner through hydrogen bonds, forming a highly crystalline body that is difficult to rehydrate. This process is For the regeneration of starch. The retrogradation of starch will seriously damage the edible quality of food. Lotus seeds are foods with high starch content, and due to the special properties of starch contained in them, lotus seeds are very easy to lose their edible value due to the rebirth of starch after cooking. Usually, canned lotus seeds relapse to varying degrees after one week of production, and the shelf life is extremely short. On the basis of the c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B9/06A23B9/02A23B9/00A23L1/212A23L19/00
Inventor 郑宝东曾绍校张怡李怡彬
Owner FUJIAN AGRI & FORESTRY UNIV
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