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Processing technology of honey processed lotus seeds

A processing technology, lotus seed technology, applied in the confectionary industry, confectionary, food science, etc., can solve the problems of not enough taste, short growth cycle, not enough waxy, etc., to achieve plump and soft lotus seeds, even sugar penetration, sweetness Moderate effect

Inactive Publication Date: 2018-03-30
FUJIAN XINGHUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although lotus seeds have high nutritional value and many functions, they have a short growth cycle and are not easy to store. Therefore, some food processing companies are keen to make lotus seeds into some ready-to-eat products. If it is not waxy enough, it will seriously affect the taste of the product and the nutritional content of lotus seeds
In addition, the sweetness of the whole lotus seeds in these lotus seed products is uneven. These lotus seeds often have high sugar content on the surface, but the inside of the lotus seeds is not sweet enough and not tasty enough.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A processing technology for honey lotus seeds, which comprises the following processing steps:

[0012] (1) Selection of dried lotus seeds; (2) Washing and soaking; (3) Precooking; (4) Candied and candied; (5) Baking; (6) Packaging;

[0013] Wherein, the specific method of the step (1) is: selecting large, complete and plump dried lotus seeds as raw materials.

[0014] The specific method of step (2) is: wash the selected dried lotus seeds with water twice, and then soak them in water for 20 hours.

[0015] The specific operation method of step (3) is: after boiling the water containing 0.1% citric acid, add the lotus seeds soaked in step (2) and cook for 2 hours, so that the lotus seeds are cooked but not rotten; Cool rapidly in ice water at 0°C, then fish out the lotus seeds, drain and freeze immediately, wherein the freezing temperature is controlled at -6°C, and the freezing time is 1 hour.

[0016] The specific operation method of step (4) is: add white granulate...

Embodiment 2

[0023] A processing technology for honey lotus seeds, which comprises the following processing steps:

[0024] (1) Selection of dried lotus seeds; (2) Washing and soaking; (3) Precooking; (4) Candied and candied; (5) Baking; (6) Packaging;

[0025] Wherein, the specific method of the step (1) is: selecting large, complete and plump dried lotus seeds as raw materials.

[0026] The specific method of step (2) is: wash the selected dried lotus seeds with water three times, and then soak them in water for 18 hours.

[0027] The specific operation method of step (3) is: after boiling the water containing 0.2% citric acid, add the lotus seeds soaked in step (2) and cook for 1 hour, so that the lotus seeds are cooked but not rotten; Rapid cooling in ice water at 2°C, and then the lotus seeds were taken out, drained and frozen immediately, wherein the freezing temperature was controlled at -8°C, and the freezing time was 2 hours.

[0028] The specific operation method of step (4) is...

Embodiment 3

[0034] A processing technology for honey lotus seeds, which comprises the following processing steps:

[0035] (1) Selection of dried lotus seeds; (2) Washing and soaking; (3) Precooking; (4) Candied and candied; (5) Baking; (6) Packaging;

[0036] Wherein, the specific method of the step (1) is: selecting large, complete and plump dried lotus seeds as raw materials.

[0037] The specific method of step (2) is: wash the selected dried lotus seeds with water three times, and then soak them in water for 19 hours.

[0038] The specific operation method of step (3) is: after boiling the water containing 0.15% citric acid, add the lotus seeds soaked in step (2) and cook for 1.5 hours, so that the lotus seeds are cooked but not rotten; Rapid cooling in ice water at 1°C, and then the lotus seeds were taken out, drained and frozen immediately, wherein the freezing temperature was controlled at -7°C, and the freezing time was 1.5 hours.

[0039] The specific operation method of step ...

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Abstract

The invention relates to a processing technology of honey processed lotus seeds. The technology includes the steps of: (1) selection of dried lotus seeds; (2) cleaning and soaking; (3) precooking; (4)sugar cooking and sugar curing; (5) baking; and (6) packaging. Specifically, the steps (3) includes the following operations: boiling water containing 0.1%-0.2% of citric acid to boiling, then addingthe lotus seeds well soaked in step (2) for 1-2h to reach a thoroughly cooked but not mushy degree; then getting the lotus seeds out and putting them into 0-2DEG C ice water for rapid cooling, then getting the lotus seeds out for draining, and conducting refrigeration immediately, wherein the refrigeration temperature is controlled between -8DEG C to -6DEG C, and the refrigeration time is 1-2h. The processing technology of honey processed lotus seeds provided by the invention can acquire honey processed lotus seeds with moderate sweetness, full, soft and glutinous particles, and good taste.

Description

technical field [0001] The invention relates to a processing technology for honey-made lotus seeds. Background technique [0002] Lotus seeds have the effects of invigorating the spleen, nourishing the heart and kidney, strengthening yang, strengthening essence, etc. It is an excellent tonic for nourishing the heart and calming the nerves. Although lotus seeds have high nutritional value and many effects, they have a short growth cycle and are not easy to store. Therefore, some food processing companies are keen to make lotus seeds into some ready-to-eat products. If it is not glutinous enough, it will seriously affect the taste of the product and the nutritional content of lotus seeds. In addition, the sweetness of the whole lotus seeds in these lotus seed products is uneven. These lotus seeds often have high sugar content on the surface, but the inside of the lotus seeds is not sweet enough and not tasty enough. Contents of the invention [0003] The object of the pres...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/36A23G3/54
CPCA23G3/364A23G3/48A23G3/54
Inventor 林寿兴
Owner FUJIAN XINGHUI FOOD
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