Processing technique of instant lotus root starch

A processing technology and technology of lotus root powder, which is applied in the processing technology field of instant lotus root powder, can solve problems such as easy moisture absorption, uneven state, poor solubility, etc., and achieve the effect of delicate taste, no slag feeling, and stable properties

Inactive Publication Date: 2014-02-19
胡孔佑
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional lotus root starch is mainly lotus root starch, which is generally lumpy or powdery, uneven in state, easy to absorb moisture, brown, and agglomerate, making it difficult to
[0004] Preservation, and poor solubility, inconvenient to prepare

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of processing technology of instant lotus root powder, comprises following processing steps:

[0029] A Cleaning and peeling

[0030] Rinse with running water to remove sludge and impurities, scrape off the skin, mechanical scars, spots, etc. After rinsing, immediately immerse in 1% citric acid solution or 10% sodium chloride solution to prevent browning.

[0031] B Slicing, color protection

[0032] Cut the lotus root into 1cm thick lotus root slices, soak them in the color protecting solution immediately after slicing.

[0033] C Rinsing, blanching

[0034] Rinse lotus root slices with running water after soaking to remove residual liquid, and blanching at 100°C for 5 minutes. On the one hand, its purpose is to inactivate the enzyme system, and on the other hand, it makes the lotus root starch partial α.

[0035] D Refining, rubber grinding, homogenization

[0036] The blanched lotus root slices were refined with 1.5 times of water, and the slurry was furt...

Embodiment 2

[0042] A kind of processing technology of instant lotus root powder, comprises following processing steps:

[0043] A Cleaning and peeling

[0044] Rinse with running water to remove sludge and impurities, scrape off the skin, mechanical scars, spots, etc. After rinsing, immediately immerse in 1% citric acid solution or 10% sodium chloride solution to prevent browning.

[0045] B Slicing, color protection

[0046] Cut the lotus root into 1.5cm thick lotus slices, and soak in the color protection solution immediately after the slices.

[0047] Described color protecting liquid is sodium sulfite (Na 2 SO 3 ), sodium bisulfite (NaHSO 3 ) and sodium metabisulfite (Na 2 S 2 o 5 ), which effectively SO 2 The contents are 50.84%, 61.95%, and 67.43%, respectively.

[0048] C Rinsing, blanching

[0049] Rinse lotus root slices with running water after soaking to remove residual liquid, and blanch at 100°C for 8 minutes. On the one hand, its purpose is to inactivate the enzym...

Embodiment 3

[0057] A kind of processing technology of instant lotus root powder, comprises following processing steps:

[0058] A Cleaning and peeling

[0059] Rinse with running water to remove sludge and impurities, scrape off the skin, mechanical scars, spots, etc. After rinsing, immediately immerse in 1% citric acid solution or 10% sodium chloride solution to prevent browning.

[0060] B Slicing, color protection

[0061] Cut the lotus root into 1~1.5cm thick lotus slices, and soak in the color protection solution immediately after slicing.

[0062] Described color protecting liquid is sodium sulfite (Na 2 SO 3 ), sodium bisulfite (NaHSO 3 ) and sodium metabisulfite (Na 2 S 2 o 5 ), which effectively SO 2 The contents are 50.84%, 61.95%, and 67.43%, respectively.

[0063] C Rinsing, blanching

[0064]Rinse lotus root slices with flowing water after soaking to remove residual liquid, and blanching at 100°C for 6 minutes. On the one hand, its purpose is to inactivate the enzy...

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PUM

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Abstract

The invention provides a processing technique of instant lotus root starch. Most of dietary fibers are retained in the processing process; uniform-size, loose and porous spherical lotus root starch particles are prepared by adopting the drum drying and pelleting technology. The product has an excellent instant property, a preservation property and uniformity, can be used as foods for directly selling, and can be used as food accessories to be added in other foods.

Description

technical field [0001] The invention relates to the field of health food, in particular to a processing technology of instant lotus root powder. Background technique [0002] Lotus root is the hypertrophic rhizome of Nelumbo nucifera Gaerth. Raw lotus root is cold in nature and sweet in taste, has the effects of eliminating blood stasis and clearing heat, quenching thirst and sobering up, stopping bleeding and invigorating the stomach; cooked lotus root is warm in taste and sweet in taste, can invigorate the spleen and appetizer, nourish blood and strengthen muscles, stop diarrhea, and treat chronic cough, dysentery and sores Non-acceptance syndrome. The content of carbohydrates and dietary fiber in lotus root is high, and the content of protein and fat is low. As a traditional food, it has certain medicinal value, low fat and high fiber, and caters to the requirements of healthy food. Therefore, it is popular at home and abroad. favored by those. [0003] Lotus root is m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L1/03A23L19/10A23L29/00
CPCA23L19/03A23L19/10A23L29/00A23V2002/00
Inventor 胡孔佑
Owner 胡孔佑
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