Processing method of high-quality frozen lotus root slices

Abstract

The invention relates to the vegetable and fruit freezing processing field and specifically relates to a processing method of high-quality frozen lotus root slices. The processing method comprises the following steps: performing color-protecting and microwave blanching treatment on lotus roots which are cleaned, peeled and sliced previously, putting the lotus root slices under a vacuum condition and performing permeation treatment on the lotus root slices in a conditioning solution at a temperature ranging from 15 to 25 DEG C for 20-50 minutes, wherein the weight ratio of the lotus root slices to the conditioning solution is 1:1.5 to 1:2.5; draining, and then quickly freezing at a temperature ranging from -40 DEG C to -30 DEG C until the core temperature of the lotus root slices is below -18 DEG C; and putting the frozen lotus root slices in cold storage at a temperature ranging from -22 DEG C to -25 DEG C. The method has the advantages that the storage quality of the frozen lotus root slices is improved, and the obtained high-quality frozen lotus root slices are kept to be good in nutrition, color and luster, and brittleness.

Description

technical field [0001] The invention relates to the field of frozen processing of fruits and vegetables, in particular to a processing method for high-quality frozen lotus root slices. Background technique [0002] The lotus root (Nelumbo nucifera Gaertn.) is tender, crisp, sweet, white and flawless. It has nutritional and medicinal value, and is deeply loved by consumers. Due to the strong seasonality of lotus root, the post-harvest storability is poor, browning and rot are very easy to occur, and the waste phenomenon is serious. How to improve the storage quality of lotus root has become a hot spot of current research. The lotus root can effectively prolong its storage period after freezing and maintain its nutrition, color and flavor, but there are still problems such as browning, loss of juice leading to loss of nutrients, dry consumption and tissue collapse after thawing during freezing and storage. , so it is particularly important to adopt appropriate freezing proces...

AI Technical Summary

Problems solved by technology

Zhang Min et al. (Patent No.: CN200510039034.2) invented a vitrification storage method to improve the quality of quick-frozen conditioning fruits and vegetables. Vacuum infiltration treatment is carried out through solutions of carbohydrates, sugars, salt or condiments, and then liquid nitrogen or liquid Carbon dioxide quick freezing, stored at -30 ~ -40 ° C, can well maintain the original quality of fruits and vegetables, but the pertinence is not strong, because there are great differences in the tissue and nutritional characteristics of different fruit and vegetable materials, and quick freezing of liquid nitrogen and liquid carbon dioxide is harmful to the quality of fruits and vegetables. Some fruits and vegetables are extremely prone to frost cracking and damage

[0004] Hu Chuanyin et al. (Patent No.: CN101816323A) invented a method for making quick-frozen lotus root slices. The main technical solution is to refrigerate, sterilize, peel, slice, protect color, sterilize, and quick-freeze the lotus root to form a finished product, but simple quick-freezing cannot solve the problem. Problems with ice crystal growth during subsequent storage

At present, there are not many research reports on improving the storage quality of frozen lotus root slices by conditioning them, and there are no related patent applications in China.

Images