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Lotus root starch manufacturing technology based on complete utilization of lotus root

A production process and lotus root powder technology, applied in the application, food preparation, food processing and other directions, can solve the problem of not solving the heat-sensitive substances of lotus root, the decline of the nutritional and health care function of lotus root, etc., so as to enhance physical health, retain nutritional value and improve solubility. Effect

Active Publication Date: 2014-03-26
ZHEJIANG YIPAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Chinese patent invention application with the application number CN201110141316.9 discloses a preparation method of instant lotus root powder. During the drying process, the granular lotus root powder is heated and dried by a dryer, which does not solve the problem of long-term high temperature damage to heat-sensitive substances in lotus root. problems, resulting in a decline in the nutritional and health functions of lotus root

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Take 114 kg of fresh lotus root, wash it with clean water first, then soak it in warm water at 50°C for 3 minutes, spray it with clean water, peel it, and crush it. Use a hammer mill to crush the fresh lotus root and pass it through a 80-mesh sieve. The fresh lotus root weighs 100 kilograms, and the pH value of the fresh lotus root is 7.0;

[0034](2) Take 50 kg of water, add 75 g of citric acid, 75 g of ascorbic acid, 125 g of DL-malic acid, and 75 g of L-cysteine ​​to make a color protection solution, and pour the color protection solution into 100 kg of broken fresh lotus root Put the fresh lotus root in a container until just covered, and soak for 4 hours. Then add citric acid with a mass concentration of 5% to adjust the pH value to 4.5, raise the temperature to 50°C, then add 30g of pectinase, 700g of cellulase and 40g of glucoamylase, mix well and enzymolyze at 50°C for 3 hours . Then use NaHCO 3 Adjust the pH of the mixed solution to 7.0, and lower the te...

Embodiment 2

[0040] (1) Take 114 kg of fresh lotus root, wash it with clean water first, then soak it in warm water at 50°C for 3 minutes, spray it with clean water, peel it, and crush it. Use a hammer mill to crush the fresh lotus root and pass it through a 80-mesh sieve. The fresh lotus root weighs 100 kilograms, and the pH value of the fresh lotus root is 7.0;

[0041] (2) Take 50 kg of water, add 50 g of citric acid, 50 g of ascorbic acid, 100 g of DL-malic acid, and 50 g of L-cysteine ​​to make a color protection solution, and pour the color protection solution into 100 kg of broken fresh lotus root Put the fresh lotus root in a container until just covered, and soak for 5 hours. Then add citric acid with a mass concentration of 5% to adjust the pH to 4.5, raise the temperature to 60°C, then add 20g of pectinase, 600g of cellulase and 30g of glucoamylase, mix well and enzymolyze at 60°C for 4 hours . Then use NaHCO 3 Adjust the pH of the mixed solution to 7.0, and lower the tempera...

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PUM

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Abstract

The invention discloses a lotus root starch manufacturing technology based on complete utilization of lotus root. The technology comprises the following steps: washing fresh lotus roots, peeling, grinding, then soaking the lotus roots in a color fixing solution, adding pectase, cellulase and glucoamylase to carry out enzymatic hydrolysis, squeezing the mixed solution obtained after the enzymatic hydrolysis with a frame squeezer so as to obtain lotus root juice and lotus root dreg, carrying out vacuum condensation on the lotus root juice with a double-effect externally-heated vacuum evaporator so as to obtain lotus root condensed juice, adding lotus seed polysaccharide and lotus leaf flavones into the lotus root condensed juice, and freeze drying so as to obtain the lotus root juice powder; vacuum drying the lotus root dreg, then carrying out a superfine grinding process on the dried lotus root dreg so as to obtain the lotus root dreg powder; mixing the lotus root juice powder and the lotus root dreg powder, carrying out a microwave sterilization treatment on the mixed powder, and packing so as to obtain the lotus root starch. The technology utilizes composite enzyme to carry out enzymatic hydrolysis, improves the juice yield; individually processes the lotus root juice and the lotus root dreg, finally mixes the lotus root juice powder and the lotus root dreg powder, thus the original nutrients in lotus root can be maximally preserved, and the nutrient recovery rate is high.

Description

1) Technical field [0001] The invention relates to a lotus root powder production process which uses lotus root as a raw material and improves the value utilization rate of lotus root by improving the process technology, and belongs to the technical field of food processing. (2) Background technology [0002] Lotus root starch is commonly known as lotus root starch. It is refined from high-quality lotus root through cleaning, crushing, extraction and separation, dehydration, and drying. Lotus root starch is not only rich in starch, but also contains calcium, phosphorus, iron and other trace elements, which are easily digested and absorbed by the human body, especially for women. [0003] According to "Compendium of Materia Medica", "lotus root powder is sweet, slightly bitter, and flat in nature. It can open the diaphragm, nourish the waist and kidneys, harmonize blood vessels, dissipate blood stasis, and generate new blood." Good year. "Dictionary of Chinese Medicine" lot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L1/29A23L19/10A23L33/00
CPCA23L19/01A23L19/10A23L33/00A23V2002/00A23V2200/048A23V2250/032A23V2250/708A23V2250/0616A23V2300/10A23V2300/50
Inventor 陈纯彬陈利华邵平
Owner ZHEJIANG YIPAI FOOD
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