Method for producing low-fat low-sugar lotus paste stuffing with auxiliary ultrasonic processing

A technology of lotus seed paste and sucrose, applied in application, food preparation, food science and other directions, can solve the problems of rare low-fat moon cakes, poor taste and flavor, and unsatisfactory sales, so as to meet sensory requirements, maintain flavor and taste, Effects of sucrose and fat content reduction

Active Publication Date: 2012-04-11
广州市珠江莲蓉食品有限公司
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AI Technical Summary

Problems solved by technology

[0004] At present, low-sugar mooncakes are more common in the market, but the taste and flavor are far inferior to t

Method used

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Embodiment 1

[0029] (1) Raw and auxiliary materials: select 100kg of high-quality lotus seeds to remove impurities.

[0030] (2) Alkaline cooking: lotus seeds are soaked in 6% alkaline water at a solid-to-liquid ratio of 1:1, brewed at 65°C for 10 minutes, and then manually peeled and cored.

[0031] (3) Boiling: peeled and cored lotus seeds are boiled in boiling water for 40 minutes at a solid-to-liquid ratio of 1:2.

[0032] (4) Grinding: use a colloid mill to grind into a fine slurry.

[0033] (5) Ultrasonic treatment: add 6 kg of sucrose, 16 kg of vegetable oil, 16 kg of maltitol, 14 kg of octenyl starch succinate, 0.5 kg of sodium stearoyl lactylate, and 0.01 kg of butyl hydroxyanisole to the above-mentioned lotus seed slurry, and the 350kHz, power 10kW, processing 30min.

[0034] (6) Frying: the above-mentioned raw materials are put in a steam jacketed pot and fried for 3 hours at 95-98° C. and cooled to obtain lotus paste.

[0035] (7) Vacuum packaging: put the fried lotus paste ...

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Abstract

The invention discloses a method for producing low-fat low-sugar lotus paste stuffing with auxiliary ultrasonic processing, belonging to the technical field of food processing. The method adopts high-quality lotus seeds as a base material and comprises the following steps of: soaking the lotus seeds with alkaline water and removing the peels and cores; boiling in clean water, and grinding into slurry with a colloid mill; adding a certain amount of sucrose, vegetable oil, sucrose substitute, fat substitute, emulsifier and antioxidant as accessories and performing ultrasonic pretreatment; frying and cooling; and performing vacuum packing and high-temperature sterilization to obtain the low-fat low-sugar lotus paste stuffing. According to the invention, the content of sucrose and fat of the product is obviously reduced on the premise of adding the sucrose substitute and fat substitute, and the flavor and mouthfeel of traditional moon cakes are maintained well. The method not only meets the sensory requirements of consumers on the traditional food, but also conforms to the modern dietary idea of low fat and low sugar of the consumers.

Description

technical field [0001] The invention discloses a method for assisting ultrasonic treatment to produce low-fat and low-sugar lotus paste filling, which mainly realizes the industrialized production of low-fat and low-sugar lotus paste filling products. It belongs to the technical field of food processing. Background technique [0002] Traditional moon cake is a high-calorie food with high sugar and oil. Some manufacturers will add a certain proportion of animal fat to the oil in order to pursue a more intense flavor of the moon cake. Therefore, patients with diabetes, high blood pressure, and cardiovascular disease are not suitable for consumption. Traditional mooncakes. Now that the standard of living has been greatly improved, people's awareness and understanding of healthy diets such as low-sugar, low-salt and low-fat are becoming more and more profound. Low-energy and sugar-free foods have attracted widespread attention from consumers and become popular. [0003] Sugar-...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L1/09A23L25/00
Inventor 徐学明夏洁人杨哪田耀旗金征宇周星王金鹏焦爱权金亚美
Owner 广州市珠江莲蓉食品有限公司
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