Method for making preserved white hyacinth bean

Abstract

The invention relates to a method for making a preserved white hyacinth bean. The cryogenic treatment, low-temperature saccharification and vacuum impregnation technologies are adopted. With cryogenic treatment, the histiocyte membrane of the white hyacinth bean is damaged so that the permeability of the histiocyte is increased to quicken the combination of starch contained in the white hyacinth bean with an enzyme. During the low-temperature storage period of the white hyacinth bean, starch and amylase change, the starch in the white hyacinth bean is converted into maltose and glucose, and the sugar content in the white hyacinth bean is promoted to be increased. The white hyacinth bean has the functions of tonifying the spleen, regulating the middle warmer, resolving summer heat and dissipating dampness. The preserved white hyacinth bean is made by using the cryogenic treatment, low-temperature saccharification and vacuum impregnation technologies, so that the preserved white hyacinth bean becomes a functional health-care food convenient to carry, easy to eat and beneficial to store, and the preserved white hyacinth bean has delicious taste, not only is nutritious but also can promote human health.

Description

[0001] technical field [0002] The invention relates to the processing of candied food, in particular to a method for making candied fruit by using white lentils, a traditional Chinese medicine, and belongs to the technical field of food processing. Background technique [0003] White lentils, the mature white seeds of dicotyledonous leguminous lentils, mild in nature, sweet in taste, and return to the spleen and stomach meridians. It has the effects of nourishing the spleen and harmonizing the middle, eliminating dampness and cooling off heat, clearing the liver and improving eyesight. White lentils contain protein, sucrose, glucose, maltose, stachyose, raffinose, galactose, fructose, starch, tyrosinase, L-picolic acid, plant lectin, etc. [0004] White lentils have high nutritional value, higher mineral and vitamin content than most root vegetables and melon vegetables, and the taste is fresh and delicious. According to the "Food Composition Table" compiled by the Insti...

AI Technical Summary

Problems solved by technology

However, people need tedious labor such as frying, boiling, and steaming to eat white lentils, which is troublesome and time-consuming, and the high temperature destroys the nutrition and functional components of white lentils.