Preparation method of instant white lotus

A white lotus, drying technology, applied in food preparation, food science, application, etc., can solve the problems of low dosage, short time to market, low added value of products, etc., and achieve the effect of convenient consumption

Inactive Publication Date: 2015-05-13
JIANGXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fresh white lotus is not easy to preserve, and the market time is short, which is not conducive to the sale of white lotus; the way of stewing and drying white lotus is time-consuming and laborious in the production process, so that the value of white lotus cannot be fully reflected, and the market awareness is obviously not high.
White lotus is a very good green and healthy food. The existing deep processing technology is mainly lotus seed soup, white lotus juice, etc. The added value of the products is low. Many times they are used as food accessories, and the consumption is relatively low. Can not meet people's market demand for green, nutritious and convenient white lotus

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] The preparation and taste control of instant Shicheng white lotus comprises the following steps:

[0019] (1) Material selection: use the mature and plump white lotus without pests and diseases as the raw material;

[0020] (2) Raw material processing: shelling, peeling, and core removal are mainly to remove factors that affect the taste;

[0021] (3) Preservation of raw materials: fresh white lotus can be used as raw material, but its storage time is short and easy to change color, so two methods of freezing and drying are used to store raw materials;

[0022] (4) Cooking: Pour fresh white lotus or frozen fresh-keeping white lotus into boiling water containing 0%-70% glucose, 0-50% sucrose, 0.1-0.5% baking soda, 0.1-1% salt, and 0.1-0.5% vitamin C. Boil in the liquid for 5-10 minutes, and control the concentration of sugar and salt according to different taste requirements.

[0023] Soak the dried white lotus in a solution containing 0%-70% glucose, 0-50% sucrose, 0....

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Abstract

The invention relates to a preparation method of instant white lotus. The preparation method is characterized by comprising the following process steps: (1) selecting mature plump-eared white lotus without plant diseases and insect pests as raw materials; (2) boiling the white lotus, wherein the concentrations of sugar and salt are controlled according to the different mouthfeel requirements; (3) immediately fishing out the boiled white lotus, pouring into ice-water mixed liquid at 0 DEG C, soaking for 1-2min, fishing out, and draining the surface moisture; and (4) freezing the white lotus at -80 DEG C for 2-4h; (5) freezing and drying under a vacuum condition with the vacuum degree being 0-100Pa and the temperature being -80 DEG C and drying for 20-28h, thereby obtaining the instant white lotus. The preparation method of the instant white lotus has the beneficial effects that the instant white lotus can be eaten conveniently, the original nutrition, color, luster and shape of the white lotus are kept, different hardness and crispiness can be adjusted according to the mouthfeel, the requirements of different people on mouthfeel are met, and the instant white lotus is green and healthy, and is free of other food additives.

Description

technical field [0001] The invention belongs to the processing technology of instant white lotus, in particular to a preparation method of instant white lotus. Background technique [0002] The hometown of white lotus in China - the "white lotus seeds" produced in Shicheng has the advantages of white color, large grains, and easy to rot when stewed. It is rich in nutrients, with a carbohydrate content of 62%, a protein content of 16%, and vitamins B1, B2, and carrots. It also contains calcium, iron and other minerals. It has the functions of strengthening bones and bones, benefiting eyes and ears, and removing cold and damp. It is an excellent health food for both medicine and food. [0003] Existing eating methods are mainly fresh food, stewing and drying white lotus and other modes. Fresh white lotus is not easy to preserve, and the market time is short, which is not conducive to the sale of white lotus; the way of stewing and drying white lotus is time-consuming and labo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L25/00
Inventor 徐贤柱谢建坤
Owner JIANGXI NORMAL UNIV
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