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Sweet and sour freeze-drying pickled lotus rhizome and preparation method thereof

A technology of dried lotus root and kimchi, which is applied in food drying, food freezing, and the function of food ingredients, etc. It can solve the problems of large specific surface area, easy to be oxidized, and rapid pH drop, and achieve beautiful color, delayed pH drop, and crisp texture tender effect

Inactive Publication Date: 2017-04-05
ANHUI SIPING FOOD DEV
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  • Abstract
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AI Technical Summary

Problems solved by technology

In the article "Research on Freeze-dried Kimchi Technology to Maintain the Activity of Lactic Acid Bacteria", the author used cowpea as raw material to produce pickled cowpea containing a sufficient amount of viable lactic acid bacteria after pickling and freeze-drying, but there is still a pH drop during the pickling process. Fast, large specific surface area after drying and easy to be oxidized

Method used

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Embodiment Construction

[0013] A kind of sweet and sour freeze-dried lotus root kimchi is made from the following raw materials in parts by weight (kg):

[0014] Lotus root 400, mayonnaise 10, lemon 10, yam 3, tangerine peel 1, woody fragrance 3, salt 16, white sugar 8, lactic acid bacteria 4, bone meal 8, vinegar 20, ginger 10, sesame oil 2, trehalose 0.5, glutamic acid Sodium 0.9, corn starch 1, tea polyphenols 0.3.

[0015] The preparation method of described sweet and sour freeze-dried lotus root pickles comprises the following steps:

[0016] (1) decoct yam, tangerine peel, and woody incense with 5 times the water for 40 minutes, filter to remove residue, and spray-dry the obtained filtrate to make powder to obtain Chinese medicine powder;

[0017] (2) Prepare salt water with a concentration of 4% to obtain salt water and set aside; wash, peel and slice the lotus root, and microwave the lotus root slices at a microwave power of 450W for 20 seconds, then put them into a kimchi jar Add white gra...

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Abstract

The invention discloses sweet and sour freeze-drying pickled lotus rhizome. The pickled lotus rhizome comprises the following raw materials in parts by weight: 400-420 parts of lotus rhizome, 10-11 parts of mayonnaise, 10-11 parts of lemon, 3-4 parts of Chinese yam, 1-2 parts of dried orange peel, 3-4 parts of banksia rose, 16-18 parts of salt, 8-9 parts of white sugar, 4-5 parts of lactic acid bacteria, 8-10 parts of bone meal, 20-21 parts of edible vinegar, 10-11 parts of ginger, 2-3 parts of sesame oil, 0.5-0.6 parts of trehalose, 0.9-1 part of monosodium glutamate, 1-1.2 parts of starch maize, and 0.3-0.4 parts of tea polyphenol. The sweet and sour freeze-drying pickled lotus rhizome has the advantages of good reconstitution property, beautiful color, special fragrance of lotus rhizome, good chewing mouthfeel, and tender taste; in addition, the sweet and sour freeze-drying pickled lotus rhizome contains a plurality of Chinese herbal medicine components, and has efficacy for invigorating spleen.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sweet and sour freeze-dried lotus root pickle and a preparation method thereof. Background technique [0002] Kimchi is a popular traditional lactic acid fermented vegetable product with a long history. It uses fresh vegetables as raw materials and uses low-concentration salt to infiltrate the interior of vegetable tissues to reduce its water activity and increase its osmotic pressure. As a unique fermented food, kimchi attracts many consumers at home and abroad with its fresh, tender, crisp, refreshing and appetizing qualities. Regular use can ingest a large amount of active lactic acid bacteria and lactic acid bacteria metabolites, which have the function of regulating Intestinal micro-ecological balance, lower cholesterol, improve immunity and other health functions. The kimchi products currently on the market, in order to prevent adverse changes such as continuous ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L33/10A23L33/105A23L33/17A23L33/125A23L5/30
CPCA23V2002/00A23V2200/30A23V2250/214A23V2300/20A23V2300/10A23V2250/636A23V2250/0618A23V2250/5118
Inventor 吴军刘和平郜四羊孙静洪曙光
Owner ANHUI SIPING FOOD DEV
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