Vacuum low-temperature fried lotus nelumbo nucifera gaertn crisp chips and preparation method thereof

A technology of vacuum low-temperature frying and lotus root strips, which is applied in the field of food processing to achieve the effects of ensuring activity, improving palatability and digestibility, and improving nutritional value

Inactive Publication Date: 2015-03-25
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Through the search of existing technologies at home and abroad, there is no litera...

Method used

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  • Vacuum low-temperature fried lotus nelumbo nucifera gaertn crisp chips and preparation method thereof
  • Vacuum low-temperature fried lotus nelumbo nucifera gaertn crisp chips and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Preparation of lotus pulp: picking lotus flowers that are fully bloomed, fresh and tender, rinsed with clean water, and mixed in (mass percentage concentration ratio): 2.6% NaCl, 0.5% citric acid, 0.4% CaCl, 0.10% ascorbic acid Treat in the color-protecting aqueous solution, soak for 40 minutes, drain the water on the surface, refine the pulp by colloid mill, and inactivate the enzyme and prevent browning by heating with a plate heat exchanger. The temperature for inactivating the enzyme is 86 ℃, the time is 6min;

[0024] (2) Preparation of lotus root pulp: take fresh lotus root, wash it with water, remove the head and tail of the lotus root, cut it into pieces, put it in a salt solution with a concentration of 15:1 (g / L), and use ultrasonic waves at a frequency of 60KHz Sonicate for 25 minutes, drain, and use a colloid mill to refine the pulp to obtain the lotus root pulp for later use;

[0025] (3) Preparation of mixed pulp: Take lotus pulp and lotus root pulp ...

Embodiment 2

[0031] (1) Preparation of lotus pulp: picking lotus flowers that are fully bloomed, fresh and tender, rinsed with clean water, and mixed in (mass percentage concentration ratio): 2.6% NaCl, 0.5% citric acid, 0.4% CaCl, 0.10% ascorbic acid Treatment in the color-protecting aqueous solution, soaking time is 60 minutes, drain the water on the surface, and use the colloid mill to refine the beating, and heat the plate heat exchanger to kill the enzyme and prevent browning. The temperature for killing the enzyme is 90 ℃, the time is 9min;

[0032] (2) Preparation of lotus root pulp: take fresh lotus root, wash it with water, remove the head and tail of the lotus root, cut it into pieces, put it in a salt solution with a concentration of 50:1 (g / L), at a frequency of 80 KHz Sonicate under ultrasonic wave for 45 minutes, drain, and use a colloid mill to refine the pulp to obtain the lotus root pulp for later use;

[0033] (3) Preparation of mixed pulp: Take lotus pulp and lotus roo...

Embodiment 3

[0039](1) Preparation of lotus pulp: picking lotus flowers that are fully bloomed, fresh and tender, rinsed with clean water, and mixed in (mass percentage concentration ratio): 2.6% NaCl, 0.5% citric acid, 0.4% CaCl, 0.10% ascorbic acid Treat in the color-protecting aqueous solution, soak for 50 minutes, drain the water on the surface, refine the pulp by colloid mill, and inactivate the enzyme and prevent browning by heating with a plate heat exchanger. The temperature for inactivating the enzyme is 88 ℃, the time is 8min;

[0040] (2) Preparation of lotus root pulp: take fresh lotus root, wash it with water, remove the head and tail of the lotus root, cut it into pieces, put it in a salt solution with a concentration of 35:1 (g / L), at a frequency of 70 KHz Sonicate under ultrasonic wave for 30 minutes, drain, and use colloid mill to refine pulp to obtain lotus root pulp for later use;

[0041] (3) Preparation of mixed pulp: take lotus pulp and lotus root pulp according to t...

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Abstract

The invention provides a preparation method of vacuum low-temperature fried lotus nelumbo nucifera gaertn. crisp chips, belonging to the field of food processing. The preparation method comprises the following steps: (1) preparing lotus pulp; (2) preparing nelumbo nucifera gaertn pulp; (3) preparing mixed pulp; (4) sizing; (5) quickly freezing; (6) drying and dehydrating at low temperature in vacuum; and (7) deoiling. By virtue of a process which combines a vacuum low-temperature frying technology and a quick-freeze technology, the color, fragrance, taste and nutritional components of the lotus nelumbo nucifera gaertn are retained, so that the lotus nelumbo nucifera gaertn crisp chips which are crisp in taste, bright in color and rich in nutrition are finally obtained.

Description

technical field [0001] The invention relates to a crisp chip technology, more specifically, the invention relates to a crisp chip technology using lotus flowers and lotus root belts as raw materials, which belongs to the field of food processing. Background technique [0002] Lotus root belt, also known as lotus root whip and lotus root hairpin. The lotus root belt is the young rhizome of the lotus, consisting of an internode and terminal bud at the top of the rhizome. Lotus root and lotus root are homologous organs, and when conditions are suitable, lotus root is in the shape of an enlarged rhizome of lotus root. The lotus root is slightly sweet and crisp. It can be eaten raw or cooked, and its medicinal value is quite high. Its roots, leaves, flower whiskers and fruits are all treasures and can be nourished and used as medicine. The powder made from lotus root can relieve food and relieve diarrhea, appetize and clear away heat, nourish and nourish nature, and prevent int...

Claims

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Application Information

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IPC IPC(8): A23L1/214A23L1/218A23L1/09A23L29/30
CPCA23L5/41A23L19/10A23L29/30A23V2002/00A23V2200/048A23V2250/032A23V2250/708A23V2250/6422A23V2250/70
Inventor 汪超李冬生郑锋振石勇卢忠诚高冰周明全何建军王金华胡中立徐宁胡勇朱于鹏龚元元徐梅
Owner HUBEI UNIV OF TECH
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