Processing method of sugar lotus roots

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...

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