Lotus seed drink and preparation method thereof

Abstract

The invention relates to a lotus seed drink and a preparation method thereof, solves the problems that the lotus seed drink is extremely easy to produce layering and precipitation, conducts a screening and optimization of stabilizers and emulsifiers, obtains a recipe of a stabilizer and an emulsifier with better effects, and at the same time conducts an optimization of the flavor and sterilization technology of the lotus seed drink. The preparation method can effectively promote the development of the industrialization of the lotus seed deep processing. The preparation method is as follows: dried lotus seeds are rehydrated, the rehydrated lotus seeds are beat, the beat lotus seeds are colloid milled, the milled lotus seeds are subjected to a frame filter to obtain a lotus seed raw juice, the lotus seed raw juice is mixed with the stabilizer, the emulsifier, a sour agent, a sweetener, potassium sorbate and sucrose, the mixture is subjected to colloid milling and homogenizing, and the homogenized mixture is canned and sterilized to obtain the lotus seed drink products. The sterilization process is as follows: the pH of the drink is adjusted to be less than 4.6, the temperature of the drink is heated to 85 DEG C to conduct the heat canning, and the canned drink is sterilized at 85 DEG C for 30 min.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a lotus seed beverage and a preparation method thereof. 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...

AI Technical Summary

Problems solved by technology

[0004] In recent years, many people are also actively discussing the method of making lotus seed beverage, as Chinese patent CN1086104A discloses a kind of preparation method of lotus seed dew, has introduced the method for making lotus seed beverage with lotus seed, and the lotus seed beverage of its production exists objectively Let’s take a look at the defects: after the lotus seed juice drink is produced, the starch tends to age during the storage process, causing precipitation, and the protein also precipitates together. Due to the precipitation, the lotus seed juice is easy to deteriorate, the shelf life is short, and the product quality is difficult to achieve food production hygiene. Standard, after the starch in the lotus seed juice precipitates, the lower part of the precipitate is easy to agglomerate, which cannot meet the shelf life requirements

However, most of the dazzling array of drinks on the market are mainly to improve the taste, and the functions of the drinks are still relatively single, which cannot meet people's gradually increasing health needs