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Preparation method of instant lotus root slices

A technology of lotus root slices and lotus root slices, which is applied in food ingredients as antimicrobial preservation, food science, food drying, etc., can solve problems such as not being able to meet consumers’ nutritional and health needs, and achieve extended product shelf life, rich raw materials, The effect of increasing the crispy texture

Inactive Publication Date: 2018-04-06
WUHE TONGSHIFU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Lotus root is rich in nutrition, rich in starch, dietary fiber, protein, vitamins and mineral elements, etc. At the same time, it has good health care functions. Tao, detoxification and beautification, anti-fatigue, respiratory protection, anti-aging, anti-cancer and anti-cancer; lotus root is widely planted in my country, but there are very few deep-processed lotus root products on the market, and most of them are only lotus root powder, which cannot satisfy the nutrition of consumers and health needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of instant lotus root tablets includes the following steps:

[0019] (1) Material preparation: Wash the lotus root, steam it in steam for 8-10 minutes, put it in cold water immediately after taking it out, destroy the activity of polyphenol oxidase first, and prevent the lotus root from browning during the subsequent processing , Keep the color of lotus root clean and white, at the same time can avoid the lotus root breakage when cutting, make the lotus root slices neat and intact, peel and slice, get lotus root slices;

[0020] (2) One-time fermentation: add soybean oligosaccharides to lotus root slices, add 7% of the weight of lotus root, mix well, insert lactic acid bacteria, and ferment at 41°C for 10 hours to promote the proliferation of the bacteria to obtain a fermented lotus root slice; The lactic acid bacteria are composed of the following strains by weight: Kefir 16, Lactobacillus delbrueckii 14, Lactobacillus bulgaricus 10, and Lactobacillus a...

Embodiment 2

[0025] A preparation method of instant lotus root tablets includes the following steps:

[0026] (1) Material preparation: Wash the lotus root, steam it in steam for 8-10 minutes, put it in cold water immediately after taking it out, destroy the activity of polyphenol oxidase first, and prevent the lotus root from browning during the subsequent processing , Keep the color of lotus root clean and white, at the same time can avoid the lotus root breakage when cutting, make the lotus root slices neat and intact, peel and slice, get lotus root slices;

[0027] (2) One-time fermentation: add soybean oligosaccharides to lotus root slices, the amount added is 8% of the weight of the lotus root, mix well, insert lactic acid bacteria, and ferment at 42°C for 11 hours to promote the proliferation of the bacteria to obtain a fermented lotus root slice; The lactic acid bacteria are composed of the following strains by weight: Kefir 17, Lactobacillus delbrueckii 15, Lactobacillus bulgaricus 11,...

Embodiment 3

[0032] A preparation method of instant lotus root tablets includes the following steps:

[0033] (1) Material preparation: Wash the lotus root, steam it in steam for 8-10 minutes, put it in cold water immediately after taking it out, destroy the activity of polyphenol oxidase first, and prevent the lotus root from browning during the subsequent processing , Keep the color of lotus root clean and white, at the same time can avoid the lotus root breakage when cutting, make the lotus root slices neat and intact, peel and slice, get lotus root slices;

[0034] (2) One-time fermentation: add soybean oligosaccharides to lotus root slices, the addition amount is 9% of the weight of the lotus root, mix well, insert lactic acid bacteria, and ferment at 43°C for 12 hours to promote the proliferation of the bacteria to obtain a fermented lotus root slice; The lactic acid bacteria are composed of the following strains by weight: Kefir 18, Lactobacillus delbrueckii 16, Lactobacillus bulgaricus ...

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PUM

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Abstract

The invention relates to the technical field of food processing, and discloses a preparation method of instant lotus root slices. The method comprises the following steps of: material preparation, primary fermentation, secondary fermentation, freeze drying and packaging. The method is simple, and the obtained instant lotus root slices are fragrant, crispy, sour, spicy, low in fat, low in salt, free of additives, safe, and healthy, increase deep-processed products of lotus roots on market, meet the demands of consumers, and increase the economic income of lotus root farmer households. After lotus roots are steamed, the lotus roots are subjected to peeling so as to destroy the activity of polyphenol oxidase, avoid browning during subsequent processing, keep the color of the lotus roots white, and meanwhile, prevent the lotus roots from breaking when slicing and keep the lotus root slices neat and complete. Soybean oligosaccharides are added to the lotus root slices, and lactobacillus high-temperature primary fermentation is carried out to promote thallus proliferation. Then seasonings are added to the lotus root slices, and lactobacillus low-temperature secondary fermentation is carried out to generate abundant small molecular nutrient components, keep the lotus root slices white and complete, and increase the flavor and nutrients of the lotus root slices.

Description

Technical field [0001] The invention mainly relates to the technical field of food processing, in particular to a preparation method of instant lotus root slices. Background technique [0002] Lotus root is rich in nutrition, rich in starch, dietary fiber, protein, vitamins and mineral elements, and has good health care functions. It can stop bleeding and stop diarrhea, beautify acne, lower blood sugar, lower blood fat, lower blood pressure, and benefit intestines. Taoism, detoxification, beauty, anti-fatigue, protection of the respiratory system, anti-aging, anti-cancer and anti-cancer; lotus root is widely planted in China, but there are very few deep-processed lotus root products on the market, most of which are just lotus root flour, which cannot satisfy consumers’ nutrition And health needs. Summary of the invention [0003] In order to make up for the defects of the prior art, the object of the present invention is to provide a method for preparing instant lotus root tablet...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L5/10A23L29/30A23L29/00A23B7/015
CPCA23B7/015A23L5/10A23L5/13A23L19/10A23L29/065A23L29/30A23V2002/00A23V2250/28A23V2300/10A23V2200/10
Inventor 童伟雄赵捷赵逸帆林琪瑛童汗成
Owner WUHE TONGSHIFU FOOD