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Processing technology of lotus seed juice

A processing technology and lotus seed technology, applied in the field of lotus seed juice processing technology, can solve problems such as precipitation, stratification, prolong product shelf life, etc., and achieve the effects of high equipment requirements, strong operability, and improved product commercial value.

Active Publication Date: 2010-06-16
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a processing technology for lotus seed juice, which can solve the problems of stratification and precipitation that are easily produced in lotus seed juice beverages, and prolong the shelf life of products; Production of beverage products with high starch content fruits and vegetables as main raw materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The preparation method of lotus seed starch sponge comprises the steps:

[0019] Select fresh lotus seeds (or quick-frozen lotus seeds) with full grains, no browning and complete core, and wash them with running water or thaw them;

[0020] The washed lotus seeds are pre-broken, and then finely ground for the second time, then filtered to obtain the lotus seed juice;

[0021] Use an ultrasonic processor to gelatinize lotus seed juice combined with ultrasonic treatment, the temperature is controlled at 80°C, the ultrasonic output power is 1000W, and the treatment time is 20 minutes;

[0022] After adding prepared sugar water, including stabilizers, thickeners and other additives, homogenize, fill, sterilize and cool to obtain lotus seed juice products.

Embodiment 2

[0024] (1) Select fresh lotus seeds with full grains, no browning and complete core, and wash them with running water;

[0025] (2) The washed lotus seeds are pre-broken, and then filtered to obtain lotus seed juice after being finely ground for the second time;

[0026] (3) Using an ultrasonic processor to perform gelatinization combined with ultrasonic treatment on the lotus seed juice, the conditions are: the temperature is controlled at 100°C, the ultrasonic output power is 300W, and the treatment time is 60 minutes;

[0027] The lotus seed juice that has been gelatinized and ultrasonically treated can be used as a raw material, and prepared, homogenized, filled, sterilized, and cooled according to the general conventional processing technology of beverages to obtain the lotus seed juice product.

Embodiment 3

[0029] (1) Select quick-frozen lotus seeds with full granules, no browning and complete core, and thaw by soaking in water for 10 minutes;

[0030] (2) The soaked and thawed lotus seeds are pre-broken, and then filtered to obtain lotus seed juice after secondary fine grinding;

[0031] (3) Using an ultrasonic processor to perform gelatinization combined with ultrasonic treatment on the lotus seed juice, the conditions are: the temperature is controlled at 90°C, the ultrasonic output power is 800W, and the treatment time is 45 minutes;

[0032] The lotus seed juice that has been gelatinized and ultrasonically treated can be used as a raw material, and prepared, homogenized, filled, sterilized, and cooled according to the general conventional processing technology of beverages to obtain the lotus seed juice product.

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PUM

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Abstract

The invention provides a processing technology of a lotus seed juice, aiming to solve the problem that layering and precipitation are prone to occur in lotus seed drinks. In the invention, fresh lotus seeds or quick freezing lotus seeds are washed or unfreezed and then ground into thick liquid and filtered to obtain undiluted lotus seed juice; then carrying out gelatinization in combination with ultrasonic treatment; blending, homogenizing, canning, sterilizing and cooling according to ordinary drink processing technology to obtain lotus seed juice product. In the invention, gelatinization is adopted in combination with ultrasonic technology for processing lotus seed undiluted juice, under the collective action of thermal motion and ultrasonic waves, in the lotus seed juice, starch granules degradation and starch molecule dissolving out are accelerated and dissolved out long chain starch molecules are degraded to a certain degree to form micromolecules, thus effectively preventing lotus seed starch macromolecules from aging in the process storing lotus seed juice drink and preventing layering and precipitation of the louts seed juice drink, lengthening product shelf life; in addition, in the processing technology, no high requirements are imposed on equipment, operability is good, and aging of high starchiness drinks such as the lotus seed juice can be effectively solved, therefore the processing technology is suitable for industrialized mass production of the lotus seed juice.

Description

technical field [0001] The invention relates to a processing technology of lotus seed juice. Background technique [0002] Lotus seed is the fruit or seed of Nymphaeaceae, and it is a high-quality medicinal and edible resource in my country. Lotus seeds are foods with high starch content, with an average content of 41%. Due to the special properties of starch contained in lotus seeds, lotus seed juice beverages made from lotus seeds are prone to stratification and precipitation due to starch reversion. , the shelf life is extremely short, thus losing its commodity value. Contents of the invention [0003] The purpose of the present invention is to provide a processing technology for lotus seed juice, which can solve the problems of stratification and precipitation that are easily produced in lotus seed juice beverages, and prolong the shelf life of products; Production of beverage products with high starch content fruits and vegetables as main raw materials. [0004] Th...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/70
Inventor 郑宝东林鸳缘曾绍校张怡刘文聪
Owner FUJIAN AGRI & FORESTRY UNIV
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