Low-sugar lotus-seed sauce and processing method

The technology of lotus seed paste and lotus seeds is applied in the directions of sugar-containing food ingredients, functions of food ingredients, food ingredients containing inorganic compounds, etc., which can solve the problems of limiting the effect of lotus seeds, inconvenience in eating, and single processing, and achieves good taste and high utilization rate. , good antioxidant effect

Active Publication Date: 2014-06-25
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although lotus seeds are a good health product for both medicine and food, and are rich in resources, they are hard in texture, not resistant to storage, inconvenient to eat, and single in processing. This greatly limits the role of lotus seeds. Therefore, according to the nutritional and therapeutic characteristics of lotus seeds, Developed a new lotus seed product with rich nutrition and excellent flavor

Method used

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  • Low-sugar lotus-seed sauce and processing method
  • Low-sugar lotus-seed sauce and processing method
  • Low-sugar lotus-seed sauce and processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A kind of low-sugar lotus seed paste, it is made from the raw material of following weight portion:

[0040]

[0041] A kind of production method of low-sugar lotus seed paste, carries out according to the following steps:

[0042]1. Select the dried lotus seeds with normal color and no rot, remove the core, soak the lotus seeds in water with a mass ratio of 1:3~6 for 4 hours or 5 or 6 or 6 or 8 hours, and the water temperature is 20 or 22 or 24 or 25°C to make the lotus seeds Absorbs and softens. Heat the lotus seeds and the soaking liquid in a pressure cooker (at a temperature of 110°C or 114 or 116 or 118 or 120°C) for 20 minutes or 25 minutes or 28 minutes or 32 minutes or 36 minutes or 40 minutes to soften the lotus seeds and make them easy to beat. The lotus seeds are beaten with a high-speed tissue masher for 1min or 2min or 3min or 4min, then put into a colloid mill for colloid milling, and the emulsification fineness of the colloid mill is adjusted to 2 μm ...

Embodiment 2

[0053] A kind of low-sugar lotus seed paste, it is made from the raw material of following weight portion:

[0054]

[0055] A kind of production method of low-sugar lotus seed paste, carries out according to the following steps:

[0056] 1. Select the dried lotus seeds with normal color and no rot, remove the core, soak the lotus seeds in water with a mass ratio of 1:3~6 for 4 hours or 5 or 6 or 6 or 8 hours, and the water temperature is 20 or 22 or 24 or 25°C to make the lotus seeds Absorbs and softens. Heat the lotus seeds and the soaking liquid in a pressure cooker (at a temperature of 110°C or 114 or 116 or 118 or 120°C) for 20 minutes or 25 minutes or 28 minutes or 32 minutes or 36 minutes or 40 minutes to soften the lotus seeds and make them easy to beat. The lotus seeds are beaten with a high-speed tissue masher for 1min or 2min or 3min or 4min, then put into a colloid mill for colloid milling, and the emulsification fineness of the colloid mill is adjusted to 2 μm...

Embodiment 3

[0060] A kind of low-sugar lotus seed paste, it is made from the raw material of following weight portion:

[0061]

[0062] A kind of production method of low-sugar lotus seed paste, carries out according to the following steps:

[0063] 1. Select the dried lotus seeds with normal color and no rot, remove the core, soak the lotus seeds in water with a mass ratio of 1:3~6 for 4 hours or 5 or 6 or 6 or 8 hours, and the water temperature is 20 or 22 or 24 or 25°C to make the lotus seeds Absorbs and softens. Heat the lotus seeds and the soaking liquid in a pressure cooker (at a temperature of 110°C or 114 or 116 or 118 or 120°C) for 20 minutes or 25 minutes or 28 minutes or 32 minutes or 36 minutes or 40 minutes to soften the lotus seeds and make them easy to beat. The lotus seeds are beaten with a high-speed tissue masher for 1min or 2min or 3min or 4min, then put into a colloid mill for colloid milling, and the emulsification fineness of the colloid mill is adjusted to 2 μm...

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Abstract

The invention discloses a production method for a low-sugar lotus-seed sauce. The low-sugar lotus-seed sauce is composed of lotus seed pulp, white sugar, plant oil, xanthan gum, citric acid and table salt. The production method comprises steps: A, pretreatment of raw materials, specifically selecting normal-color decay-free dry lotus seeds, removing plumule, immersing with water to soften lotus seeds by enabling lotus seeds to absorb water; B pre-cooking, specifically heating immersed lotus seeds and water in a pressure cooker to fully soften lotus seeds, and pulping; C pulping and colloid milling, specifically pulping pre-cooked lotus seeds by employing a high-speed tissue disintegrator, putting in a colloid mill for milling; D, blending and colloid milling, specifically heating lotus seed pulp under one atmospheric pressure to boiling, adding table salt during heating, then adding citric acid and potassium sorbate, and controlling the temperature of the sauce; and E, loading, sealing, sterilizing and cooling for obtaining the low-sugar lotus-seed sauce. The low-sugar lotus-seed sauce is abundant in nutrition, the method is easily available, the operation is convenient, the lotus-seed sauce is attract in mouthfeel and flavor and low in cost, the lotus seed products are enriched, the market value of lotus seeds is developed, and the development of lotus seed industry is driven.

Description

technical field [0001] This research belongs to the technical field of food processing, and specifically relates to a low-sugar lotus seed paste and a processing method of the low-sugar lotus seed paste. Background technique [0002] Lotus seed belongs to the lotus seed of Nymphaeaceae plant, which contains a variety of alkaloids, liennessine, hyperin, asparagine, VB, nicotinic acid, rutin, etc. Lotus seed is a food with both medicine and food. The effect of nourishing the kidney and strengthening the essence, strengthening the spleen and nourishing the stomach. The traditional Chinese medicine theory believes that lotus seeds are sweet, flat and astringent in nature and taste, enter the spleen, kidney and heart meridian, clear the heart and wake up the spleen, nourish the spleen and stop diarrhea, nourish the heart, soothe the mind and eyesight, nourish the heart and nourish the mind , invigorate the spleen and nourish the stomach, stop diarrhea and consolidate essence, nou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/09A23L33/00
CPCA23L25/30A23L27/60A23L29/10A23L29/269A23L33/00A23V2002/00A23V2200/328A23V2200/30A23V2200/32A23V2250/21A23V2250/60A23V2250/032A23V2250/15A23V2250/186A23V2250/5086
Inventor 王清章汤少华严守雷李洁
Owner HUAZHONG AGRI UNIV
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