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Method for preparing instant lotus seed food for preventing starch ageing of fresh lotus

A technology of instant food and lotus seeds, which is applied in the field of lotus seed instant food production, can solve problems such as hindering the development of lotus seed instant food, losing practical value, and difficulty in rehydration, so as to delay the aging process of organs, maintain the balance of active oxidation, and scavenge free radicals Effect

Inactive Publication Date: 2012-03-28
许子岱
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Problems solved by technology

[0002] All kinds of lotus seed instant food currently on the market are made from dried lotus. And there is no market The reason for the lotus seed instant food that uses fresh lotus as the raw material is that after the starch is gelatinized at room temperature or lower, the starch molecules that were originally in a disordered state are rearranged in an orderly manner through hydrogen bonds, forming a starch that is difficult to rehydrate. This process is the rebirth of starch, and fresh lotus is a high-starch food. The special properties of starch contained in it are very easy to lose its practical value due to the rebirth of lotus seeds after traditional production, which hinders the future. Development of lotus seed fast food as raw material of fresh lotus

Method used

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Embodiment Construction

[0007] The invention relates to a production method of lotus seed instant food, in particular to a production method of lotus seed instant food which prevents fresh lotus from regrowing. Its specific production method is as follows:

[0008] 1. Produce lotus seed instant food according to the following steps:

[0009] (1) Wash fresh lotus with water: put fresh lotus or quick-frozen lotus in water to wash (the quick-frozen fresh lotus is completely deiced), pick up fresh lotus after washing and drain the water.

[0010] (2) Steam the fresh lotus: put the fresh lotus in a cooking machine (or steamer) and cook it with steam until it is fully cooked. Note: fresh lotus cannot be boiled in a pot, but must be steamed in water, and the length of cooking time is subject to ensuring that fresh lotus or thawed fresh lotus is fully cooked. Generally, the cooking time can be 5-40±1 minute ( Concrete embodiment is shown in table 1), also can prolong or shorten the cooking time according t...

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Abstract

A preparation method of a lotus seed fast food which prevents fresh lotus seeds from turning raw, and the method comprises steps of materials selection, pretreatment, canning, sugar water adding, heating and exhausting, can sealing, sterilization and cooling. The preparation method is characterized in that the selected raw materials are fresh lotus seeds or quick-frozen fresh lotus seeds, the pretreatment is a steam treatment, that is, the selected fresh lotus seeds are washed, drained, and sent to a steam kettle, are steamed to ripe and cooled naturally to the room temperature, then the lotus seeds can be used for producing the lotus seed fast food. The preparation method has low equipment requirement and strong operability, and can effectively solve the revival problem that the fast food made from fresh lotus seeds turns raw and fully maintains smooth, soft and mouth melting taste and nutrition value of the fresh lotus seeds, therefore, the preparation method is fit for the large-scale industrialized production of fresh lotus seed fast food. In term of the flavor, the cooked fresh lotus seed has fresh, crisp and flaky taste as well as delicious sweet juice; however, the cooked dried lotus seed tastes glutinous without special flavor, and can not provide the faint scent of the fresh lotus seed.

Description

technical field [0001] The invention relates to a production method of instant lotus seed food, in particular to a production method of instant lotus seed food which prevents fresh lotus from regrowing. Background technique [0002] All kinds of lotus seed instant food currently on the market are made from dried lotus. And there is no market The reason for the lotus seed instant food that uses fresh lotus as the raw material is that after the starch is gelatinized at room temperature or lower, the starch molecules that were originally in a disordered state are rearranged in an orderly manner through hydrogen bonds, forming a starch that is difficult to rehydrate. This process is the rebirth of starch, and fresh lotus is a high-starch food. The special properties of starch contained in it are very easy to lose its practical value due to the rebirth of lotus seeds after traditional production, which hinders the future. Fresh lotus is the development of lotus seed instant food...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/36A23B7/00A23B7/005A23L25/00
Inventor 许子岱
Owner 许子岱
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