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Preservation method of tender lotus rhizome

A technology of lotus root tape and fresh-keeping liquid, which is applied in the direction of food preservation, fruit and vegetable preservation, and acid preservation of fruits/vegetables, etc. Cell structure, etc.

Inactive Publication Date: 2014-07-02
湖北华贵食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, long-term storage of lotus root strips directly in fresh-keeping liquid will cause damage to the fiber structure and tissue structure of lotus root strips, serious loss of nutrients in lotus root strips, and great changes in taste and smell quality; long-term low-temperature storage will damage lotus root strips The cell structure makes the cells appear flocculated after dehydration, which seriously affects the flavor of the lotus root; the use of vacuum and nitrogen storage will cause the lotus root to lose water, the cell turgor is reduced, and the texture characteristics are also reduced. Once exposed to air, it will quickly Severely browned and inedible
[0004] To sum up, neither fresh-keeping liquid preservation, low-temperature preservation, nitrogen filling or vacuum packaging storage can solve the problem of lotus root preservation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Wash the lotus root and cut it into 3 cm long pieces. The cut pieces are blanched at 95 degrees Celsius for 1 minute and then quickly added to 8 degrees Celsius for 10 minutes in low-temperature water.

[0023] The soaked fragments are pasteurized (standard sterilization program: 85 degrees Celsius, kept for 30 minutes), and cooled to normal temperature after sterilization.

[0024] The sterilized fragments are added to the following preservative solution for preservation. The amount of the preservative solution is that every 1g of lotus root slices corresponds to (10g) the preservative solution. White sugar 20g, monosodium glutamate 1g.

Embodiment 2

[0026] Wash the lotus root and cut it into 4 cm long pieces. The cut pieces are blanched at a high temperature of 96 degrees Celsius for 45 minutes and then quickly added to low temperature water at 7 degrees Celsius for 12 minutes.

[0027] The soaked fragments are pasteurized (standard sterilization procedure: heated to 85 degrees and kept for 30 minutes), and cooled to normal temperature after sterilization.

[0028] The sterilized fragments are added to the following preservative solution for preservation. The amount of preservative solution is 20g of preservative solution per 1g of lotus root slices. The composition of the preservative solution is: 0.2g potassium sorbate, 18g table salt, 1g edible glacial acetic acid, 10g white sugar, monosodium glutamate 0.6g, millet spicy 5g.

Embodiment 3

[0030] Wash the lotus root and cut it into 3 cm long pieces. The cut pieces are blanched at a high temperature of 92 degrees Celsius for 70 seconds, and then quickly added to low temperature water at 9 degrees Celsius for 10 minutes.

[0031] The soaked fragments are pasteurized (standard sterilization procedure: heated to 85 degrees and kept for 30 minutes), and cooled to normal temperature after sterilization.

[0032] The sterilized fragments are added to the following preservative solution for preservation. The amount of preservative solution is 1g of lotus root slices corresponding to (15g) preservative solution. The composition of the preservative solution: 1000g of water contains 0.3g of potassium sorbate, 20g of table salt, 3g of edible glacial acetic acid, White sugar 25g, monosodium glutamate 1.5g, millet spicy 8g.

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Abstract

The invention discloses a preservation method of tender lotus rhizome. The preservation method of the tender lotus rhizome comprises the following steps of firstly cleaning the tender lotus rhizome, chopping the cleaned tender lotus rhizome into a plurality of sections, carrying out quick high-temperature blanching treatment on the chopped sections, and then soaking the treated sections in water with low temperature not higher than 10 DEG C for a short time; taking out the soaked sections, sterilizing, cooling to be at room temperature, and adding the sterilized sections to a fresh-keeping agent to be preserved. By using the preservation method of the tender lotus rhizome, the preservation time of the tender lotus rhizome can be effectively prolonged, and the tissue and the character of the tender lotus rhizome can be greatly kept.

Description

technical field [0001] The invention relates to a method for preserving lotus root strips, which belongs to the field of reprocessing of agricultural products. Background technique [0002] Fresh lotus root has high nutritional value, high water content, crisp and tender tissue, and is deeply loved by consumers. However, fresh lotus root is limited by growth and output seasons and cannot be widely sold. At present, the sales, consumption and processing of naturally grown fresh lotus root belts in China are mainly concentrated in the Hubei region, and it is impossible to maintain a timely supply across the country. [0003] In order to solve the fresh-keeping problem of the lotus root, the existing preservation methods include adding the lotus root into a fresh-keeping solution to keep the lotus root fresh, storing the lotus root at low temperature, nitrogen filling and vacuum packaging. However, long-term storage of lotus root strips directly in fresh-keeping liquid will ca...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/04A23B7/10
CPCY02A40/90
Inventor 赵道华
Owner 湖北华贵食品有限公司
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