Processing method of high-quality frozen lotus root slices

A processing method and technology for freezing lotus, which are applied in the fields of freezing/refrigerating preservation of fruits/vegetables, food preservation, climate change adaptation, etc. problems, to achieve the effect of retention of sensory and nutritional indicators, good fresh-keeping quality, and little damage to tissue structure

Active Publication Date: 2014-07-30
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES +1
View PDF3 Cites 13 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 qua

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Processing method of high-quality frozen lotus root slices

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Select fresh, white, crisp and undamaged lotus roots, wash them, peel them, cut them into thin slices with a thickness of 4mm, and protect the color with a mixed solution of citric acid, Vc, and sodium hexametaphosphate for 30 minutes. The mass concentrations of the components are 0.4% citric acid, 2.0% Vc, and 0.2% sodium hexametaphosphate; the raw materials after color protection are added to a solution containing 0.1% citric acid, and microwave blanching is carried out for 60 seconds. The microwave power is 2450MHz, and the microwave power is 500W; the blanched lotus root slices are placed under a vacuum condition with a vacuum degree of 0.08-0.1MPa, and are infiltrated in a maltose conditioning solution with a mass concentration of 20% at 25°C for 30 minutes. The weight ratio to the conditioning solution is 1:2; the lotus root slices after vacuum infiltration are quickly frozen at -35°C until the center temperature of the lotus root slices reaches below -18°C. The f...

Embodiment 2

[0027] Select fresh, white, crisp and undamaged lotus roots, wash them, peel them, cut them into thin slices with a thickness of 5mm, and protect the color with a mixed solution of citric acid, Vc, and sodium hexametaphosphate for 30 minutes. The mass concentrations of the components are 0.4% citric acid, 2.0% Vc, and 0.2% sodium hexametaphosphate; the raw materials after color protection are added to a solution containing 0.1% citric acid, and microwave blanching is carried out for 40 seconds. The microwave power is 2450MHz, and the microwave power is 450W; the lotus root slices after blanching are placed under a vacuum condition with a vacuum degree of 0.08-0.1MPa, and at 25°C, the mass concentration is 10% maltose conditioning solution for osmosis treatment for 40 minutes, wherein the lotus root slices The weight ratio to the conditioning solution is 1:1.5; the lotus root slices after vacuum infiltration are quickly frozen at -30°C until the center temperature of the lotus r...

Embodiment 3

[0029] Select fresh, white, crisp and undamaged lotus roots, wash them, peel them, cut them into thin slices with a thickness of 6mm, and then use a mixed solution of citric acid, Vc, and sodium hexametaphosphate to protect the color for 30 minutes. The mass concentrations of the components are 0.4% citric acid, 2.0% Vc, and 0.2% sodium hexametaphosphate; the raw materials after color protection are added to a solution containing 0.1% citric acid, and microwave blanching is carried out for 80 seconds. The microwave power is 2450MHz, and the microwave power is 500W; the lotus root slices after blanching are placed under a vacuum condition with a vacuum degree of 0.08-0.1MPa, and are infiltrated in a maltose conditioning solution with a mass concentration of 20% at 25°C for 30 minutes, wherein the lotus root slices The weight ratio to the conditioning solution is 1:2; the lotus root slices after vacuum infiltration are quickly frozen at -40°C until the center temperature of the l...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
Thicknessaaaaaaaaaa
Login to view more

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...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23B7/08A23B7/04A23B7/154A23B7/015
CPCY02A40/90
Inventor 刘春泉宋江峰钱旻李大婧吴刚
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap