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Method for producing low-sugar low-fat lotus paste through enzymolysis processing

An enzymatic hydrolysis product and enzymatic hydrolysis technology, applied in baking, baked food, food preparation, etc., can solve problems affecting blood sugar, blood lipids, and unfavorable gastrointestinal health, etc., and achieve the effect of good taste, reduced dosage, and rich nutrition

Active Publication Date: 2013-10-09
CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, although lotus seeds have a good nourishing effect, after making lotus paste fillings, due to the addition of a large amount of sugar and oil, it becomes a high-fat and high-sugar food. Eating more will not only affect blood sugar and blood lipids, but also not conducive Gastrointestinal health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] After removing the lotus and washing, wash the Xiang lotus with the lotus core, soak it in water 2-3 times the weight of the lotus seeds for 4 hours, change the water every 1 hour, so that the lotus seeds can fully absorb water, and then add 0.05% pectin relative to the mass of the lotus seeds Enzyme, hydrolyze at 45°C for about 1 hour, rinse with running water to remove lotus seed coat. Pour the peeled lotus seeds into the cooking pot, add water twice the weight of the lotus seeds and boil for 10 minutes, then turn to low heat and continue cooking for 1 hour, so that the lotus seeds are cooked thoroughly. Take 1 / 2 of the well-boiled lotus seeds and grind them together with cooking water, then grind them finely with a colloid mill, pass through a 100-mesh sieve, add medium-temperature amylase (10 units of enzyme per gram of raw material) to liquefy, and liquefy at 65 °C for about 30. After the dilute iodine solution test, the end point is when the reaction reaches purpl...

Embodiment 2

[0036] After the lotus is removed and cleaned, the Xiang lotus with the lotus core is washed, soaked in water at 40-50°C that is 2-3 times the weight of the lotus seeds for 3 hours, so that the lotus seeds can fully absorb water, and then add 0.1% pectinase relative to the mass of the lotus seeds. Hydrolyze at 50°C for about 40 minutes, rinse with running water to remove the lotus seed coat. Pour the peeled lotus seeds into the cooking pot, add water twice the weight of the lotus seeds and boil for 10 minutes, then turn to low heat and continue cooking for 1 hour, so that the lotus seeds are cooked thoroughly. Take 1 / 2 of the well-boiled lotus seeds and grind them together with cooking water, then grind them finely with a colloid mill, pass through a 100-mesh sieve, add medium-temperature amylase (8 units of enzyme per gram of raw material) to liquefy, and liquefy at 80 °C for about After 20 minutes, after the dilute iodine solution test, the end point is when the reaction rea...

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Abstract

The invention relates to a method for producing low-sugar low-fat lotus paste through enzymolysis processing. The method comprises the following specific steps of: raw material soaking, pectinase addition for peeling, thorough cooking, pulp grinding, enzyme addition for liquidation, burdening, grinding by a colloid grinder, frying, stuffing, packaging and sterilization, and finished product obtaining. The method is characterized in that the peeling by using pectinase is used for replacing conventional subtraction peeling, and after cooked lotus seeds are ground into pulp, one half of pulp is liquefied by using middle-temperature starch, so that the starch in lotus seeds is liquefied into oligosaccharide such as dextrin, trisaccharide and disaccharide; and the other half of ground lotus seeds, sugar, vegetable oil and other ingredients are added into the liquefied lotus seed pulp, and the low-sugar low-fat lotus paste is obtained by using the colloid grinder for grinding the mixture and frying stuffing. Compared with conventional produced lotus paste, the low-sugar low-fat lotus paste produced by the method has the advantages that the addition amounts of white sugar and oil are reduced by about 50%.

Description

technical field [0001] The invention relates to the field of lotus seed processing, in particular to a method for producing low-sugar and low-fat lotus seed paste through enzymolysis processing. Background technique [0002] Lotus seeds are the mature seeds of lotus in the family Nymphaeaceae. The surface is oval or spherical, yellow-white. Temperature and other conditions, but there is not much difference in the ingredients they contain. Generally, every 100 g of dried lotus seeds contains about 16.6 g of protein, about 2.0 g of fat, about 62 g of carbohydrates, and about 89 mg of calcium, 6.4 millipoints of iron, 285 millipoints of phosphorus, multivitamins, trace elements, nuciferine, aureoside and other substances. Lotus seeds are one of the tonics that Chinese people have loved since ancient times. They have the functions of anti-aging, lowering blood pressure, anti-cancer and anti-cancer, strengthening the heart and calming the nerves, nourishing and tonifying deficie...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L1/09A21D13/08A23L29/30
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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