Lotus nut color protecting and freshness keeping method

A fresh-keeping method and lotus seed technology, applied in the field of fresh-keeping and storage of fruits and vegetables, can solve problems such as easy browning, loss of lotus seed resources, corruption and deterioration, and achieve the effects of low cost, prolonged fresh-keeping time, and extended shelf life

Inactive Publication Date: 2013-01-30
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, lotus seed is a seasonal ripe product, and it is very easy to brown and cause spoilage, resulting in a large los...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Take a certain amount of fresh lotus seeds, peel off the shell, remove the film, remove the core, weigh 200g, quickly put it into normal temperature distilled water (the water should submerge the lotus seeds), and dry it for 1 minute before adding it to the preservative. Accurately weigh 2g of ascorbic acid and 1g of sodium bisulfite, dissolve them in 30mL of distilled water to obtain the stock solution of fresh-keeping solvent, and keep it for future use (it is required to prepare and use immediately). Heat 370mL of distilled water to 90°C in a constant temperature device, add the preservative stock solution, at this time the temperature is about 85°C, quickly add the slightly dried lotus seeds, control the temperature at about 80°C, time for 5 minutes, and quickly take out the lotus seeds (this process requires Avoid direct contact between lotus seeds and metal), keep the fresh-keeping liquid. The lotus seeds after fresh-keeping treatment are placed in a purified envi...

Embodiment 3

[0017] Weigh 300g of frozen lotus seeds that have been shelled, filmed, and cored, added to normal temperature distilled water to thaw to close to room temperature, and dried for 1 min before being added to the preservative. Accurately weigh 4g of ascorbic acid and 2g of sodium bisulfite, dissolve them in 50mL of distilled water, and obtain the stock solution of fresh-keeping solvent for future use (it is required to prepare and use immediately). Heat 750mL of distilled water to 90°C in a constant temperature device, add the preservative stock solution, the temperature is about 83°C at this time, after 30s the temperature reaches 85°C, quickly add the slightly dried lotus seeds, control the temperature at about 80°C, and time for 5 minutes, Take out the lotus seeds quickly (this process should avoid direct contact between the lotus seeds and metal), and keep the fresh-keeping liquid. The preserved lotus seeds are air-dried in a purified environment, then placed in a sterile no...

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PUM

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Abstract

The invention discloses a lotus nut color protecting and freshness keeping method, which is characterized by comprising the following steps of: firstly, performing the procedures of peeling, decoating and decoring on fresh lotus nuts, and then quickly placing the lotus nuts in distilled water at a normal temperature; secondly, dissolving sodium hydrogensulfite and ascorbic acid into little distilled water, and adding the obtained solution into distilled water at 90 DEG C, thus obtaining a preservation solution, wherein according to concentration, the preservation solution contains the sodium hydrogensulfite of 1.5g/L to 3.5g/L and the ascorbic acid of 3.0g/L to 7.0g/L, and the temperature of the preservation solution is controlled at 85 to 90 DEG C; and finally, drying the lotus nuts obtained in the first step, adding the dried lotus nuts into the preservation solution according to that the liquid-to-solid ratio of the preservation solution obtained in the second step to the lotus nuts is equal to 2:1 to 5:1 (v/w), holding the temperature of the solution at 70 to 80 DEG C for 3 to 6 minutes before the lotus nuts are taken out, drying or airing the lotus nuts in a purified environment, and preserving the lotus nuts in a sterile nonmetal container at 0 to 5 DEG C after surface moisture of the lotus nuts is absent.

Description

technical field [0001] The invention relates to a method for using ascorbic acid and sodium bisulfite as preservatives to treat fresh or frozen lotus seeds to achieve the purpose of color preservation and preservation, and belongs to the technical field of freshness preservation and storage of fruits and vegetables. Background technique [0002] lotus seeds ( seed of Nelumbo nucifera, Gaertn ), is the seed of the perennial herb lotus of the Nymphaea family. Lotus seeds are very nutritious and are very important raw materials in the pharmaceutical industry and health food industry. It is rich in protein, amino acid, active polysaccharide, and high-value mineral elements. It is a natural plant raw material with a long history of use in my country and has great potential for development. Traditional Chinese medicine studies believe that lotus seeds have the effects of nourishing, calming, diuretic, antiemetic, and hemostasis. They have a long history of use and have remarkabl...

Claims

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Application Information

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IPC IPC(8): A23B7/157A23B7/154
Inventor 邓泽元谢汝朋刘志刚刘小如
Owner NANCHANG UNIV
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