Method for processing fructose taste lotus seed pulps

A processing method and technology for lotus seeds, which are applied in the confectionery industry, confectionery, food science and other directions, can solve the problems of difficult storage of lotus seeds, and achieve the effects of enhancing human immune function, crispy and tough taste, and high nutritional value.

Inactive Publication Date: 2016-01-13
NANLING ZHENHUI GREEN AGRI PROD PRODN & MARKETING FARMER PROFESSIONAL COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that lotus seeds are not easy to store, and to provide a processing method of fructose-flavored lotus seeds

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A method for processing fructose-flavored preserved lotus seeds, the specific operation steps are:

[0017] A. Shelling: shelling with a shelling machine, requiring lotus seeds to be free from rust spots and bright yellow in color;

[0018] B. Pre-cooking: pre-boil the lotus seeds in 0.17% citric acid color protection solution for 15 minutes, and submerge the lotus seeds by 4 cm in the color protection solution;

[0019] C. Rinse: Rinse with warm water at 60°C for 10 minutes, and pick out broken, discolored, and speckled unqualified nuts;

[0020] D. Enzyme treatment: add an appropriate amount of amylase for treatment, the temperature is 42°C, and wait until the fruit becomes soft;

[0021] E. Vacuum sugar dipping: After enzyme treatment, the kernels are immersed in 30% xylitol sugar solution, and the vacuum degree is 0.06 MPa, and the air is pumped for 25 minutes. After the pumping is stopped, add an appropriate amount of lily powder, butter juice and licorice , cont...

Embodiment 2

[0025] A method for processing fructose-flavored preserved lotus seeds, the specific operation steps are:

[0026] A. Shelling: shelling with a shelling machine, requiring lotus seeds to be free from rust spots and bright yellow in color;

[0027] B. Pre-cooking: pre-boil the lotus seeds in 0.5% citric acid color protection solution for 25 minutes, and submerge the lotus seeds by 4 cm in the color protection solution;

[0028] C. Rinse: Rinse with warm water at 55-60°C for 28 minutes, and pick out broken, discolored, and speckled unqualified nuts;

[0029] D. Enzyme treatment: add an appropriate amount of amylase for treatment, the temperature is 30°C, and wait until the fruit becomes soft;

[0030] E. Vacuum sugar dipping: After enzyme treatment, the kernels are immersed in 50% xylitol sugar solution, and the vacuum is 0.06 MPa, and the air is pumped for 35 minutes. After the pumping is stopped, add appropriate amount of ginger juice, young lotus leaves, Mint, nectar and gl...

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PUM

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Abstract

The invention discloses a method for processing fructose taste lotus seed pulps, which belongs to the processing field of food, and is characterized by adopting a processing flow of unshelling, precooking, rinsing, enzyme treating, sugar soaking, drying, packing and finishing. The method for processing the fructose taste lotus seed pulps has the beneficial effects that the fructose taste lotus seed pulps are glittering and translucent in color, agreeable in sweetness, crispy in taste with toughness, and have unique scent flavor of lotus seeds. The fructose taste lotus seed pulps are extremely high in nutritive value and rich in protein and a variety of minerals, are beneficial to promote metabolism of bodies, enhance human immune functions, and have the effects of nourishing and cultivating moral, strengthening the middle warmer and benefiting vital energy, nourishing the blood and tranquilization, strengthening spleen and promoting appetite and preventing and resisting cancer. The method for processing the fructose taste lotus seed pulps is simple in operation and easy to carry out, and is a green food which is great in taste and rich in nutrition.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of fructose-flavored preserved lotus seeds. Background technique [0002] Lotus seeds, small nuts, are the seeds of the aquatic herbaceous plant lotus of the water lily family, also known as white lotus, lotus seed, and lotus rice. The fruit is oval, oval or oval, and its size varies with varieties. The pericarp is green and leathery in the young fruit stage, and then turns from green to brown, and is brown, taupe and dark brown when mature. There are fine longitudinal lines and wider veins. The center of one end is papillary, dark brown, with many cracks, and its periphery is slightly sunken. Hard. The seed coat is thin and not easy to peel off. According to traditional Chinese medicine, lotus seeds are rich in protein, fat and carbohydrates, as well as minerals such as calcium, phosphorus and potassium. In addition to the ingredients that can form bones and te...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 陈伟张小强郑庆明
Owner NANLING ZHENHUI GREEN AGRI PROD PRODN & MARKETING FARMER PROFESSIONAL COOP
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