Production process for puffing lotus rhizome chips, and product thereof

A technology of puffed lotus root and production technology, which is applied in food preparation, application, food science, etc., can solve the problems of loss of nutrients, poor quality, and adverse human health, and achieve the effect of improving production efficiency and reducing energy consumption

Active Publication Date: 2013-01-30
JIANGSU ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For the fried lotus root crisps in the domestic market, there are defects such as poor quality, serious loss of nutrients, and high oil content, which is harmful to human health.

Method used

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  • Production process for puffing lotus rhizome chips, and product thereof
  • Production process for puffing lotus rhizome chips, and product thereof
  • Production process for puffing lotus rhizome chips, and product thereof

Examples

Experimental program
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Embodiment 1

[0026] 1. Cleaning, peeling, and slicing: choose white and well-developed lotus roots as raw materials, cut off the joints, and slice them with a SA-300D semi-automatic slicer (Guangzhou Minhong Food Machinery Co., Ltd.) after cleaning and peeling. The slice thickness is 6mm;

[0027] 2. Color protection: the lotus root slices are placed in the color protection solution rapidly, and the color protection solution is 1% (w / v) sodium chloride solution and 0.2% (w / v) citric acid solution according to the ratio of 1:1 (v / v). / v) Mixed configuration, the color protection time is 30min;

[0028] 3. Osmotic dehydration: put the lotus root slices in a 40% sucrose solution, the temperature of the solution is controlled at 50°C, and soak for 135 minutes for osmotic dehydration;

[0029] 4. Quick-freezing: the lotus root slices after infiltration and dehydration are input to the vibrating screen bed of the SL-I-500 fluidized bed quick-freezing machine (Laiyang Changyu Machinery Equipment...

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Abstract

The present invention relates to a production process for puffing lotus rhizome chips, and a product thereof, and belongs to the field of agricultural product deep processing. The production process comprises: carrying out osmotic dehydration on color-protected lotus rhizome slices by using a sucrose solution, wherein a solution temperature is 50-60 DEG C, and a dipping time is 60-180 min; carrying out a quick freezing treatment on the osmotic dehydrated lotus rhizome slices, and then carrying out combination of vacuum microwave and pressure difference puffing drying, wherein a microwave power is 4-7 W / g, a microwave time is 165-175 s, a puffing temperature is 85-95 DEG C, and a vacuum pumping drying time is 60-70 min; and finally carrying out nitrogen filling packaging on the obtained puffing lotus rhizome chips. According to the present invention, according to characteristics of the lotus rhizome, osmotic dehydration and vacuum microwave-pressure difference puffing drying are organically combined so as to improve production efficiency and significantly reduce energy consumption; and the produced puffing lotus rhizome chips have characteristics of crispy and delicious taste, rich nutrition and easy digestion absorption, and are an excellent leisure food with characteristics of heat clearing and summer heat removing.

Description

1. Technical field [0001] The invention relates to a production process of puffed lotus root chips and products thereof, belonging to the field of deep processing of agricultural products. 2. Background technology [0002] Lotus root (Nelumbo nucifera gaertn) originates in India. It has been cultivated in my country for more than 3,000 years and has a wide distribution. The lotus root cultivated in Jiangsu, Zhejiang, Hunan, Hubei and other provinces is the most important aquatic vegetable in my country. The nutrients of lotus root are rich and comprehensive, mainly including starch, sugar, protein (including 17 kinds of amino acids such as arginine and tyrosine), fat and lecithin, and a small amount of alkaloids, flavonoids, carotene and riboflavin. , Niacin, vitamin C, vitamin B. The medicinal value of lotus root is also quite high. It is cold in nature and has the effect of clearing heat and cooling blood, and can be used to treat febrile diseases; the mucus protein and d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L19/10
Inventor 刘春泉江宁李大婧李丽娟
Owner JIANGSU ACAD OF AGRI SCI
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