Processing method of sugar lotus roots

A processing method and technology of lotus root candy, applied in the confectionery industry, confectionery, food science and other directions, can solve the problem of lowering pH value, and achieve the effect of preventing acidification, shortening the time of candying, and facilitating penetration

Inactive Publication Date: 2017-11-24
GUANGXI JIANMEILE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Method 1: Add vitamin C, vitamin C can consume the oxygen required for browning and maintain the original quality of lotus root; Method 2: Lower the pH value, add citric acid to the color protection solution, and add salt at the same time, to avoid the worst of enzymes Appropriate pH value; method three, adding chelating agent, mainly used to chelate metal ions. Generally speaking, the preservatives used to deal with fresh-cut lotus root slices to extend the shelf life are some chemical additives, and the current market is long, and the shelf life of lotus root candy The period is only about 6 months, which is relatively short

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A processing method for lotus root candy, comprising the following preparation steps:

[0026] 1) Take fresh lotus root, wash, peel, and slice to a thickness of 1.0cm;

[0027] 2) Then take a salt solution with a mass concentration of 1.2%, add 1 mL of mannitol per 1 L of salt solution and 20 mL of vinegar per 1 L of salt solution, mix them, put lotus root slices into them for 8 minutes, and then soak them in water for 10 minutes;

[0028] 3) Prepare a xylitol solution with a mass concentration of 45% that is 1.2 times the weight of the lotus root slices, heat to boil, put the lotus root slices in, stir to make the sugar completely cover all the lotus root slices, heat in a microwave for 3 minutes at a power of 100W, and remove lotus root slices;

[0029] 4) Vacuum dry the lotus root slices. The vacuum drying conditions are as follows: temperature is 65°C, vacuum degree is 90kPa, drying time is 110 minutes, cooled and packed. The obtained lotus root candy is bright whi...

Embodiment 2

[0031] A processing method for lotus root candy, comprising the following preparation steps:

[0032] 1) Take fresh lotus root, wash, peel, and slice to a thickness of 1.2cm;

[0033] 2) Then take a salt solution with a mass concentration of 1.0%, add 2 mL of mannitol per 1 L of salt solution and 18 mL of vinegar per 1 L of salt solution, mix them, put lotus root slices into them and soak for 10 minutes, then soak in water for 9 minutes;

[0034] 3) Prepare a xylitol solution with a mass concentration of 60% that is 1.3 times the weight of the lotus root slices, heat to boil, put the lotus root slices in, stir to make the sugar completely cover all the lotus root slices, heat in microwave for 4 minutes at a power of 150W, and remove lotus root slices;

[0035] 4) Vacuum dry the lotus root slices. The vacuum drying conditions are as follows: temperature is 70°C, vacuum degree is 92kPa, drying time is 150 minutes, cooled and packed. The obtained lotus root candy is bright white...

Embodiment 3

[0037] A processing method for lotus root candy, comprising the following preparation steps:

[0038] 1) Take fresh lotus root, wash, peel, and slice to a thickness of 1.1cm;

[0039] 2) Then take a salt solution with a mass concentration of 0.8%, add 3mL of mannitol per 1L of salt solution and 15mL of vinegar per 1L of salt solution, mix them, put lotus root slices into them and soak for 12min, then soak in water for 7min;

[0040] 3) Prepare a xylitol solution with a mass concentration of 55% that is 1.4 times the weight of the lotus root slices, heat to boil, put the lotus root slices in, stir to make the sugar completely cover all the lotus root slices, heat in microwave at 120W for 5 minutes, and remove lotus root slices;

[0041] 4) Vacuum dry the lotus root slices. The vacuum drying conditions are as follows: temperature is 60°C, vacuum degree is 94kPa, drying time is 130 minutes, cooled, and packaged. The obtained lotus root candy is bright white, sweet and delicious,...

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PUM

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Abstract

The invention belongs to the technical field of food processing and particularly relates to a processing method of sugar lotus roots. The processing method comprises preparation steps as follows: 1) fresh lotus roots are washed clean, peeled and sliced; 2) a table salt solution, mannitol and vinegar are mixed, and the lotus root slices are put into the mixture, soaked for 8-15 min and soaked in water for 5-10 min; 3) a xylitol solution with the weight 1.2-1.5 times that of the lotus root slices is prepared and heated to be boiled, the lotus root slices are put into the solution, stirred so as to be all wrapped with sugar and subjected to microwave heating at the power of 100-160 W for 3-8 min, and the lotus root slices are fished out; 4) the lotus root slices are dried, cooled and packaged. The sugar lotus roots prepared with the method can be stored for a longer time and meet demands of diabetics who like eating sweet food.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a processing method of lotus root candy. Background technique [0002] Lotus root belongs to the Nymphaeaceae plant. It is slightly sweet and brittle. It can be eaten raw or cooked, and its medicinal value is quite high. Its roots, leaves, whiskers and fruits are all treasures and can be nourished and used as medicine. In lotus root, per 100 grams of water, 77.9 grams of water, 1.0 grams of protein, 0.1 grams of fat, 19.8 grams of carbohydrates, 84 kcal of calories, 0.5 grams of crude fiber, 0.7 grams of ash, 19 mg of calcium, 51 mg of phosphorus, 0.5 mg of iron, carrots 0.02 mg thiamin, 0.11 mg thiamine, 0.04 mg riboflavin, 0.4 mg nicotinic acid, 25 mg ascorbic acid. The powder made from lotus root can relieve food and relieve diarrhea, appetize and clear away heat, nourish and nourish the nature, and prevent internal bleeding. It is a good liquid food and nourishing tr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/38A23G3/42
CPCA23G3/48A23G3/38A23G3/42
Inventor 陆成明陆强宁赞琼
Owner GUANGXI JIANMEILE FOOD
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