Preparation method of crispy instant lotus seeds

A lotus seed and crispy technology, which is applied in the field of preparation of crispy and instant lotus seeds, can solve the problems of difficult handling and high hardness, and achieve the effect of easy operation, complete granules, and low requirements for equipment and equipment

Active Publication Date: 2013-01-16
CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the problems in the prior art that dried lotus seeds have dense structure, high hardness, and difficult handling, the present invention provides a method for preparing crispy and instant lotus seeds, which has simple steps, no loss of nutritional components, and good taste of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The dried lotus seeds are pre-treated (peeled, cored), soaked at 25°C for 5 hours, and then frozen at -18°C for 2 hours. Boil the frozen lotus seeds for 8 minutes and then cool to 90℃, add high-temperature α-amylase to make the mass percentage of high-temperature α-amylase 0.1%, keep it for 30 minutes and hydrolyze; filter, put the enzymatically hydrolyzed lotus seeds into The seasoning solution is heated to 100℃ and kept for 20 minutes. The ratio of input is that every 100g of enzymatically hydrolyzed lotus seeds are put into 300mL of seasoning liquid. The mass percentage of each component in the seasoning liquid is 15% sucrose. , Table salt 1%, curry powder 1%, bay leaves 2%, the rest is water; the seasoned lotus seeds are baked at 80 ℃ for 50 min and then baked in an oven at 160 ℃ until the moisture content is less than 10%, after baking Spray vegetable oil evenly on the lotus seeds, then cool to room temperature and pack. The products are stored, transported and sol...

Embodiment 2

[0026] After pre-treatment (peeling and core removal), the dried lotus seeds are soaked at 25°C for 8 hours and then frozen at -20°C for 5 hours. Boil the frozen lotus seeds for 5 minutes and then cool to 95 ℃, add high-temperature α-amylase to make the mass percentage of high-temperature α-amylase 0.05%, keep it for 20 minutes and hydrolyze; filter, put the enzymatically hydrolyzed lotus seeds into The seasoning solution is heated to 100°C and kept for 30 minutes. The ratio of input is that every 100g of enzymatically hydrolyzed lotus seeds are put into 400mL of seasoning liquid. The mass percentage of each component in the seasoning liquid is: sucrose 6% , Table salt 2%, curry powder 2%, bay leaves 5%, the rest is water; the seasoned lotus seeds are baked at 105 ℃ for 30 min and then baked in an oven at 180 ℃ until the moisture content is less than 10%, after baking Spray vegetable oil evenly on the lotus seeds, then cool to room temperature and pack. The products are stored...

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PUM

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Abstract

The invention belongs to the field of food processing and discloses a preparation method of crispy instant lotus seeds. The method comprises the following concrete steps: drying lotus seeds, pretreating (peeling and removing core), soaking, freezing, steaming and boiling, hydrolyzing with enzyme, deactivating the enzyme and seasoning, drying, baking, spraying oil, cooling and packaging to obtain finished products. The preparation method has the advantages that the lotus seeds after being treated suffer from no loss of nutritional ingredients, have a crispy mouthfeel, and can be eaten instantly and conveniently; the operation is simple and convenient; and low requirements are imposed on instruments.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing crispy and instant lotus seeds. technical background [0002] Lotus seeds are rich in nutrition. Each kilogram of lotus seeds contains 81.3 grams of protein, 9.8 grams of fat, 304 mg of sugar, 436 mg of calcium, 1.397 mg of phosphorus, and 31.4 mg of iron. It also contains other multivitamins, trace elements, nuciferine, and golden grass Glycosides and other substances that are beneficial to the human body. However, dried lotus seeds have a dense structure and high hardness, and usually need to be boiled before eating, and the taste is not good. Contents of the invention [0003] Aiming at the problems in the prior art that dried lotus seeds have dense structure, high hardness and difficult handling, the present invention provides a method for preparing crispy and ready-to-eat lotus seeds. The method has simple steps, no loss of nutritional components and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/14A23B9/08A23B9/00A23L1/36A23L25/00
CPCY02P60/85
Inventor 刘永乐李向红俞健王发祥王建辉
Owner CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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