Lotus seed essence and preparation method thereof

Abstract

The invention discloses a lotus seed essence and a preparation method thereof. The lotus seed essence comprises the following raw materials by weight: 0.07-0.12 parts of citral diethyl acetal, 0.05-0.1 parts of benzaldehyde glycerol acetal, 0.06-0.11 parts of acetaldehyde diethyl acetal and 0.04-0.1 parts of phenylacetaldehyde dimethyl acetal. The invention prepares an essence with a flavor similar to that of stir-fried lotus seeds. When the lotus seeds are steamed, the lotus seed essence is added into water used for steaming, and then the lotus seeds are baked without stir-frying the lotus seeds. The steamed lotus seeds can have the flavor of stir-fried lotus seeds, and the problems of difficulty in making the lotus seeds consistent in color, aroma and taste and high processing temperature of the stir-fried lotus seeds, resulting in a short shelf life of the lotus seeds and easy oxidation and taste change are avoided.

Description

Technical Field

[0001] The invention belongs to the technical field of essences, and in particular relates to lotus seed essence and a preparation method thereof. Background Art

[0002] Edible flavors are food additives made from various edible spices and permitted additives, used to enhance the flavor of food. Edible flavors are mainly divided into natural flavors and synthetic flavors. Among them, synthetic flavors can be divided into flavors obtained through microbial fermentation or enzymatic reaction, and flavors obtained through Maillard reaction of heating protein and reducing sugar.

[0003] Lotus seeds have the effects of clearing the heart and invigorating the spleen, tonifying the spleen and stopping diarrhea, nourishing the heart and calming the mind, improving eyesight, tonifying the middle and nourishing the spirit, stopping diarrhea and consolidating the essence, tonifying the kidney and stopping leukorrhea, and nourishing the vital energy. At present, there are four main ways to eat lotus seeds: (1) stir-frying lotus seeds for consumption; (2) boiling into lotus seed soup for consumption; (3) steaming and boiling; (4) boiling into lotus seed porridge for consumption. The flavor of lotus seeds eaten by steaming and boiling is not as crispy as stir-frying lotus seeds, but it is difficult to make the lotus seeds have a consistent color, aroma and taste when stir-frying lotus seeds; and the processing temperature of stir-frying lotus seeds is high, resulting in a short shelf life of lotus seeds and easy oxidation and taste change. Summary of the invention

[0004] In view of the deficiencies in the prior art, a lotus seed essence is provided. When the lotus seeds are steamed, the lotus seed essence is added to the water used for steaming, and then the lotus seeds are baked without stir-frying the lotus seeds, so that the steamed lotus seeds have the flavor of stir-fried lotus seeds, and the problems of difficulty in making the lotus seeds consistent in color, aroma and taste and high processing temperature of stir-fried lotus seeds, resulting in a short shelf life of lotus seeds and easy oxidation and taste change are avoided.

[0005] The invention aims to provide a lotus seed essence, comprising the following raw materials in parts by weight: 0.07-0.12 parts of citral diethyl acetal, 0.05-0.1 parts of benzaldehyde glycerol acetal, 0.06-0.11 parts of acetaldehyde diethyl acetal and 0.04-0.1 parts of phenylacetaldehyde dimethyl acetal.

[0006] In some embodiments of the present invention, the lotus seed essence further comprises 0.2 to 0.6 parts of 3-hexenyl isovalerate.

[0007] In some embodiments of the present invention, the lotus seed essence further includes 0.3 to 0.7 parts of 3-hexenyl 2-methylbutyrate.

[0008] In some embodiments of the present invention, the lotus seed essence further comprises 0.2 to 0.6 parts of 3-hexenyl isovalerate and 0.3 to 0.7 parts of 3-hexenyl 2-methylbutyrate.

[0009] In some embodiments of the present invention, the lotus seed essence further comprises 60 to 75 parts of lotus seed oil.

[0010] In some embodiments of the present invention, the lotus seed essence further comprises 10 to 20 parts of an emulsifier, 0.02 to 0.06 parts of a preservative, 0.2 to 0.6 parts of an antioxidant and 45 to 70 parts of water.

[0011] In some embodiments of the present invention, the emulsifier is selected from at least one of glyceryl monostearate and glyceryl monocaprylate.

[0012] In some embodiments of the present invention, the preservative is selected from at least one of 2,6-di-tert-butyl-4-methylphenol, sodium benzoate, potassium sorbate, benzoic acid, sorbic acid, and ethyl p-hydroxybenzoate.

[0013] In some embodiments of the present invention, the antioxidant is selected from at least one of 2,4-dimethyl-6-tert-butylphenol and 2,6-di-tert-butyl-4-methylphenol.

[0014] Another object of the present invention is to provide a method for preparing the lotus seed essence, comprising the following steps:

[0015] S1. The citral diethyl acetal, benzaldehyde glycerol acetal, acetaldehyde diethyl acetal, phenylacetaldehyde dimethyl acetal, water and optional isovaleric acid-3-hexenyl ester, optional 2-methylbutyric acid 3-hexenyl ester are mixed, lotus seed oil and an antioxidant are added to obtain a mixture;

[0016] S2. Mix the emulsifier and the preservative, add the mixture, and stir evenly to obtain lotus seed essence.

[0017] Another object of the present invention is to provide a steamed lotus seed prepared by the following preparation method:

[0018] The lotus seeds are mixed with water, salt and the lotus seed essence are added, stirred evenly, soaked, heated and steamed, dried and baked to obtain the steamed lotus seeds.

[0019] In some embodiments of the present invention, the soaking time is 2 to 4 hours.

[0020] In some embodiments of the present invention, the temperature-raising cooking is boiling water cooking.

[0021] In some embodiments of the present invention, the heating and steaming time is 10 to 20 minutes.

[0022] In some embodiments of the present invention, the drying temperature is room temperature.

[0023] In some embodiments of the present invention, the baking temperature is 100-120° C. and the baking time is 1-2 hours.

[0024] In some embodiments of the present invention, the mass ratio of the lotus seeds, the lotus seed essence and water is 1:0.04-0.12:8-12.

[0025] In some embodiments of the present invention, the mass ratio of the lotus seeds, the lotus seed essence and water is 1:0.08:10.

[0026] Compared with the prior art, the present invention has the following beneficial effects:

[0027] (1) The present invention prepares an essence with a flavor similar to that of stir-fried lotus seeds by combining citral diethyl acetal, benzaldehyde glycerol acetal, acetaldehyde diethyl acetal, and phenylacetaldehyde dimethyl acetal. When the lotus seeds are steamed, the lotus seed essence is added to the water used for steaming, and then baked, without stir-frying the lotus seeds, so that the steamed lotus seeds have the flavor of stir-fried lotus seeds, while avoiding the problem that it is difficult to make the lotus seeds consistent in color, aroma, and taste and that the processing temperature of stir-fried lotus seeds is high, resulting in a short shelf life of the lotus seeds and easy oxidation and taste change.

[0028] (2) In the preparation of lotus seed essence, 3-hexenyl isovalerate and / or 3-hexenyl 2-methylbutyrate are added, so that the lotus seed essence is added to the water used for steaming and then baked without stir-frying the lotus seeds. As a result, the steamed lotus seeds not only have the flavor of stir-fried lotus seeds, but also have a stronger aroma.

[0029] (3) When preparing lotus seed essence, the present invention adds preservatives and antioxidants to prevent the lotus seed product from deteriorating and oxidizing and changing its taste. DETAILED DESCRIPTION

[0030] In order to enable those skilled in the art to better understand the technical solutions of the present invention, the technical solutions of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work should fall within the scope of protection of the present invention.

[0031] Example 1

[0032] This embodiment provides a lotus seed essence, and the specific preparation steps are as follows:

[0033] S1. 0.07 parts by mass of citral diethyl acetal, 0.1 parts by mass of benzaldehyde glycerol acetal, 0.06 parts by mass of acetaldehyde diethyl acetal, 0.1 parts by mass of phenylacetaldehyde dimethyl acetal and 69.63 parts by mass of water were mixed, 60 parts by mass of lotus seed oil and 0.6 parts by mass of 2,4-dimethyl-6-tert-butylphenol were added to obtain a mixture;

[0034] S2. Mix 10 parts by mass of monocaprylic acid glyceryl and 0.02 parts by mass of sodium benzoate, add the mixture, and stir evenly to obtain lotus seed essence.

[0035] Example 2

[0036] This embodiment provides a lotus seed essence, and the specific preparation steps are as follows:

[0037] S1. 0.12 parts by mass of citral diethyl acetal, 0.05 parts by mass of benzaldehyde glycerol acetal, 0.11 parts by mass of acetaldehyde diethyl acetal, 0.04 parts by mass of phenylacetaldehyde dimethyl acetal and 45 parts by mass of water were mixed, and 75 parts by mass of lotus seed oil and 0.2 parts by mass of 2,4-dimethyl-6-tert-butylphenol were added to obtain a mixture;

[0038] S2. Mix 20 parts by mass of monocaprylin and 0.06 parts by mass of sodium benzoate, add the mixture, and stir evenly to obtain lotus seed essence.

[0039] Example 3

[0040] This embodiment provides a lotus seed essence, and the specific preparation steps are as follows:

[0041] S1. 0.09 parts by mass of citral diethyl acetal, 0.07 parts by mass of benzaldehyde glycerol acetal, 0.09 parts by mass of acetaldehyde diethyl acetal, 0.07 parts by mass of phenylacetaldehyde dimethyl acetal and 55 parts by mass of water were mixed, and 69.82 parts by mass of lotus seed oil and 0.4 parts by mass of 2,4-dimethyl-6-tert-butylphenol were added to obtain a mixture;

[0042] S2. Mix 15 parts by mass of monocaprylic acid glyceryl and 0.04 parts by mass of sodium benzoate, add the mixture, and stir evenly to obtain lotus seed essence.

[0043] Example 4

[0044] This embodiment provides a lotus seed essence, and the specific preparation steps are as follows:

[0045] S1. 0.09 parts by mass of citral diethyl acetal, 0.07 parts by mass of benzaldehyde glycerol acetal, 0.09 parts by mass of acetaldehyde diethyl acetal, 0.07 parts by mass of phenylacetaldehyde dimethyl acetal, 0.2 parts by mass of isovaleric acid-3-hexenyl ester, 0.7 parts by mass of 2-methylbutyric acid 3-hexenyl ester and 54.1 parts by mass of water were mixed, and 69.82 parts by mass of lotus seed oil and 0.4 parts by mass of 2,4-dimethyl-6-tert-butylphenol were added to obtain a mixture;

[0046] S2. Mix 15 parts by mass of monocaprylic acid glyceryl and 0.04 parts by mass of sodium benzoate, add the mixture, and stir evenly to obtain lotus seed essence.

[0047] Example 5

[0048] This embodiment provides a lotus seed essence, and the specific preparation steps are as follows:

[0049] S1. 0.09 parts by mass of citral diethyl acetal, 0.07 parts by mass of benzaldehyde glycerol acetal, 0.09 parts by mass of acetaldehyde diethyl acetal, 0.07 parts by mass of phenylacetaldehyde dimethyl acetal, 0.6 parts by mass of isovaleric acid-3-hexenyl ester, 0.3 parts by mass of 2-methylbutyric acid 3-hexenyl ester and 54.1 parts by mass of water were mixed, and 69.82 parts by mass of lotus seed oil and 0.4 parts by mass of 2,4-dimethyl-6-tert-butylphenol were added to obtain a mixture;

[0050] S2. Mix 15 parts by mass of monocaprylic acid glyceryl and 0.04 parts by mass of sodium benzoate, add the mixture, and stir evenly to obtain lotus seed essence.

[0051] Example 6

[0052] This embodiment provides a lotus seed essence, and the specific preparation steps are as follows:

[0053] S1. 0.09 parts by mass of citral diethyl acetal, 0.07 parts by mass of benzaldehyde glycerol acetal, 0.09 parts by mass of acetaldehyde diethyl acetal, 0.07 parts by mass of phenylacetaldehyde dimethyl acetal, 0.9 parts by mass of isovaleric acid-3-hexenyl ester and 54.1 parts by mass of water were mixed, and 69.82 parts by mass of lotus seed oil and 0.4 parts by mass of 2,4-dimethyl-6-tert-butylphenol were added to obtain a mixture;

[0054] S2. Mix 15 parts by mass of monocaprylic acid glyceryl and 0.04 parts by mass of sodium benzoate, add the mixture, and stir evenly to obtain lotus seed essence.

[0055] Example 7

[0056] This embodiment provides a lotus seed essence, and the specific preparation steps are as follows:

[0057] S1. 0.09 parts by mass of citral diethyl acetal, 0.07 parts by mass of benzaldehyde glycerol acetal, 0.09 parts by mass of acetaldehyde diethyl acetal, 0.07 parts by mass of phenylacetaldehyde dimethyl acetal, 0.9 parts by mass of 2-methylbutyrate 3-hexenyl ester and 54.1 parts by mass of water were mixed, and 69.82 parts by mass of lotus seed oil and 0.4 parts by mass of 2,4-dimethyl-6-tert-butylphenol were added to obtain a mixture;

[0058] S2. Mix 15 parts by mass of monocaprylic acid glyceryl and 0.04 parts by mass of sodium benzoate, add the mixture, and stir evenly to obtain lotus seed essence.

[0059] Comparative Example 1

[0060] This comparative example provides a lotus seed flavor, which differs from Example 3 only in that citral diethyl acetal is not added. The specific preparation steps are as follows:

[0061] S1. 0.07 parts by mass of benzaldehyde glycerol acetal, 0.09 parts by mass of acetaldehyde diethyl acetal, 0.07 parts by mass of phenylacetaldehyde dimethyl acetal and 55.09 parts by mass of water were mixed, and 69.82 parts by mass of lotus seed oil and 0.4 parts by mass of 2,4-dimethyl-6-tert-butylphenol were added to obtain a mixture;

[0062] S2. Mix 15 parts by mass of monocaprylic acid glyceryl and 0.04 parts by mass of sodium benzoate, add the mixture, and stir evenly to obtain lotus seed essence.

[0063] Comparative Example 2

[0064] This comparative example provides a lotus seed flavor, which differs from Example 3 only in that no benzaldehyde glycerol acetal is added. The specific preparation steps are as follows:

[0065] S1. 0.09 parts by mass of citral diethyl acetal, 0.09 parts by mass of acetaldehyde diethyl acetal, 0.07 parts by mass of phenylacetaldehyde dimethyl acetal and 55.07 parts by mass of water were mixed, and 69.82 parts by mass of lotus seed oil and 0.4 parts by mass of 2,4-dimethyl-6-tert-butylphenol were added to obtain a mixture;

[0066] S2. Mix 15 parts by mass of monocaprylic acid glyceryl and 0.04 parts by mass of sodium benzoate, add the mixture, and stir evenly to obtain lotus seed essence.

[0067] Comparative Example 3

[0068] This comparative example provides a lotus seed flavor, which differs from Example 3 only in that acetaldehyde diethyl acetal is not added. The specific preparation steps are as follows:

[0069] S1. 0.09 parts by mass of citral diethyl acetal, 0.07 parts by mass of benzaldehyde glycerol acetal, 0.07 parts by mass of phenylacetaldehyde dimethyl acetal and 55.09 parts by mass of water were mixed, and 69.82 parts by mass of lotus seed oil and 0.4 parts by mass of 2,4-dimethyl-6-tert-butylphenol were added to obtain a mixture;

[0070] S2. Mix 15 parts by mass of monocaprylic acid glyceryl and 0.04 parts by mass of sodium benzoate, add the mixture, and stir evenly to obtain lotus seed essence.

[0071] Comparative Example 4

[0072] This comparative example provides a lotus seed flavor, which differs from Example 3 only in that no phenylacetaldehyde dimethyl acetal is added. The specific preparation steps are as follows:

[0073] S1. 0.09 parts by mass of citral diethyl acetal, 0.07 parts by mass of benzaldehyde glycerol acetal, 0.09 parts by mass of acetaldehyde diethyl acetal and 55.07 parts by mass of water were mixed, and 69.82 parts by mass of lotus seed oil and 0.4 parts by mass of 2,4-dimethyl-6-tert-butylphenol were added to obtain a mixture;

[0074] S2. Mix 15 parts by mass of monocaprylic acid glyceryl and 0.04 parts by mass of sodium benzoate, add the mixture, and stir evenly to obtain lotus seed essence.

[0075] Example 8

[0076] This embodiment provides a method of steaming lotus seeds, and the specific preparation steps are as follows:

[0077] 10 parts by weight of lotus seeds and 100 parts by weight of water were mixed, and an appropriate amount of salt and 0.8 parts by weight of the lotus seed essence prepared in Example 1 were added, stirred evenly, soaked for 2 to 4 hours, boiled in boiling water for 10 to 20 minutes, dried at room temperature, and baked at 100 to 120° C. for 1 to 2 hours to obtain the boiled lotus seeds.

[0078] Example 9

[0079] This embodiment provides a method for cooking lotus seeds. The difference from Embodiment 8 is that the lotus seed essence prepared in Embodiment 1 is replaced by the lotus seed essence prepared in Embodiment 2. The specific preparation steps are as follows:

[0080] Mix 10 parts by mass of lotus seeds and 100 parts by mass of water, add appropriate amount of salt and 0.8 parts by mass of lotus seed essence prepared in Example 2, stir evenly, soak for 2 to 4 hours, boil in boiling water for 10 to 20 minutes, dry at room temperature, and bake at 100 to 120° C. for 1 to 2 hours to obtain boiled lotus seeds.

[0081] Example 10

[0082] This embodiment provides a method for cooking lotus seeds. The difference from Embodiment 8 is that the lotus seed essence prepared in Embodiment 1 is replaced by the lotus seed essence prepared in Embodiment 3. The specific preparation steps are as follows:

[0083] Mix 10 parts by mass of lotus seeds and 100 parts by mass of water, add appropriate amount of salt and 0.8 parts by mass of lotus seed essence prepared in Example 3, stir evenly, soak for 2 to 4 hours, boil in boiling water for 10 to 20 minutes, dry at room temperature, and bake at 100 to 120° C. for 1 to 2 hours to obtain boiled lotus seeds.

[0084] Embodiment 11

[0085] This embodiment provides a method for cooking lotus seeds. The difference from Embodiment 8 is that the lotus seed essence prepared in Embodiment 1 is replaced by the lotus seed essence prepared in Embodiment 4. The specific preparation steps are as follows:

[0086] Mix 10 parts by mass of lotus seeds and 100 parts by mass of water, add appropriate amount of salt and 0.8 parts by mass of lotus seed essence prepared in Example 4, stir evenly, soak for 2 to 4 hours, boil in boiling water for 10 to 20 minutes, dry at room temperature, and bake at 100 to 120° C. for 1 to 2 hours to obtain boiled lotus seeds.

[0087] Example 12

[0088] This embodiment provides a method for cooking lotus seeds. The difference from Embodiment 8 is that the lotus seed essence prepared in Embodiment 1 is replaced by the lotus seed essence prepared in Embodiment 5. The specific preparation steps are as follows:

[0089] Mix 10 parts by mass of lotus seeds and 100 parts by mass of water, add appropriate amount of salt and 0.8 parts by mass of lotus seed essence prepared in Example 5, stir evenly, soak for 2 to 4 hours, boil in boiling water for 10 to 20 minutes, dry at room temperature, and bake at 100 to 120° C. for 1 to 2 hours to obtain boiled lotus seeds.

[0090] Example 13

[0091] This embodiment provides a method for cooking lotus seeds. The difference from Embodiment 8 is that the lotus seed essence prepared in Embodiment 1 is replaced by the lotus seed essence prepared in Embodiment 6. The specific preparation steps are as follows:

[0092] Mix 10 parts by mass of lotus seeds and 100 parts by mass of water, add appropriate amount of salt and 0.8 parts by mass of lotus seed essence prepared in Example 6, stir evenly, soak for 2 to 4 hours, boil in boiling water for 10 to 20 minutes, dry at room temperature, and bake at 100 to 120° C. for 1 to 2 hours to obtain boiled lotus seeds.

[0093] Embodiment 14

[0094] This embodiment provides a method for cooking lotus seeds. The difference from Embodiment 8 is that the lotus seed essence prepared in Embodiment 1 is replaced by the lotus seed essence prepared in Embodiment 7. The specific preparation steps are as follows:

[0095] Mix 10 parts by mass of lotus seeds and 100 parts by mass of water, add appropriate amount of salt and 0.8 parts by mass of lotus seed essence prepared in Example 7, stir evenly, soak for 2 to 4 hours, boil in boiling water for 10 to 20 minutes, dry at room temperature, and bake at 100 to 120° C. for 1 to 2 hours to obtain boiled lotus seeds.

[0096] Comparative Example 5

[0097] This comparative example provides a method for cooking lotus seeds. The difference from Example 8 is that the lotus seed essence prepared in Example 1 is replaced by the lotus seed essence prepared in Comparative Example 1. The specific preparation steps are as follows:

[0098] Mix 10 parts by weight of lotus seeds and 100 parts by weight of water, add appropriate amount of salt and 0.8 parts by weight of lotus seed essence prepared in Comparative Example 1, stir evenly, soak for 2 to 4 hours, boil in boiling water for 10 to 20 minutes, dry at room temperature, and bake at 100 to 120° C. for 1 to 2 hours to obtain boiled lotus seeds.

[0099] Comparative Example 6

[0100] This comparative example provides a method for cooking lotus seeds. The difference from Example 8 is that the lotus seed essence prepared in Example 1 is replaced by the lotus seed essence prepared in Comparative Example 2. The specific preparation steps are as follows:

[0101] Mix 10 parts by weight of lotus seeds and 100 parts by weight of water, add appropriate amount of salt and 0.8 parts by weight of lotus seed essence prepared in Comparative Example 2, stir evenly, soak for 2 to 4 hours, boil in boiling water for 10 to 20 minutes, dry at room temperature, and bake at 100 to 120° C. for 1 to 2 hours to obtain boiled lotus seeds.

[0102] Comparative Example 7

[0103] This comparative example provides a method for cooking lotus seeds. The difference from Example 8 is that the lotus seed essence prepared in Example 1 is replaced by the lotus seed essence prepared in Comparative Example 3. The specific preparation steps are as follows:

[0104] Mix 10 parts by weight of lotus seeds and 100 parts by weight of water, add appropriate amount of salt and 0.8 parts by weight of lotus seed essence prepared in Comparative Example 3, stir evenly, soak for 2 to 4 hours, boil in boiling water for 10 to 20 minutes, dry at room temperature, and bake at 100 to 120° C. for 1 to 2 hours to obtain boiled lotus seeds.

[0105] Comparative Example 8

[0106] This comparative example provides a method for cooking lotus seeds. The difference from Example 8 is that the lotus seed essence prepared in Example 1 is replaced by the lotus seed essence prepared in Comparative Example 4. The specific preparation steps are as follows:

[0107] Mix 10 parts by weight of lotus seeds and 100 parts by weight of water, add appropriate amount of salt and 0.8 parts by weight of lotus seed essence prepared in Comparative Example 4, stir evenly, soak for 2 to 4 hours, boil in boiling water for 10 to 20 minutes, dry at room temperature, and bake at 100 to 120° C. for 1 to 2 hours to obtain boiled lotus seeds.

[0108] Sensory evaluation:

[0109] Each of 20 sensory evaluation personnel tasted the steamed lotus seeds prepared in Examples 8 to 14 and Comparative Examples 5 to 8. The tasting results are shown in Table 1.

[0110] According to the flavor evaluation of steamed lotus seeds by 20 sensory tasters, the flavor of steamed lotus seeds can be divided into four flavors:

[0111] Flavor A: Fragrance, but without the flavor of stir-fried lotus seeds;

[0112] Flavor B: has the flavor of stir-fried lotus seeds;

[0113] Flavor C: Has the flavor of stir-fried lotus seeds and is generally rich in aroma;

[0114] Flavor D: It has the flavor of stir-fried lotus seeds and has a particularly strong aroma.

[0115] Count the number of people who like four flavors (Flavor A, Flavor B, Flavor C, Flavor D).

[0116] Table 1. Sensory evaluation.

[0117] Steaming lotus seeds Flavor A(name) Flavor B(name) Flavor C(name) Flavor D(name) Example 8 0 20 0 0 Example 9 0 18 2 0 Example 10 0 18 2 0 Embodiment 11 0 0 1 19 Example 12 0 0 1 19 Example 13 0 2 18 0 Embodiment 14 0 2 18 0 Comparative Example 5 20 0 0 0 Comparative Example 6 20 0 0 0 Comparative Example 7 20 0 0 0 Comparative Example 8 20 0 0 0

[0118] As shown in Table 1, embodiments of the present invention 1 to 3, by collocation of citral diethyl acetal, benzaldehyde glycerol acetal, acetaldehyde diethyl acetal, phenylacetaldehyde dimethyl acetal, have deployed the essence of the flavor close to the lotus seeds after stir-frying. When boiling lotus seeds, the lotus seed essence is added to the water used for boiling, and then by baking, without stir-frying lotus seeds, the lotus seeds after boiling can have the flavor of stir-frying lotus seeds, and the lotus seeds after boiling are avoided to be difficult to make the lotus seeds color, aroma and taste consistent and avoid the high processing temperature of stir-frying lotus seeds, resulting in the problem of short shelf life of lotus seeds and easy oxidation and taste change. And the lotus seed essence prepared by embodiments 4 to 7 is added to the water used for boiling, and then by baking, without stir-frying lotus seeds, the lotus seeds after boiling are not only provided with the flavor of stir-frying lotus seeds, but also with richer fragrance.

[0119] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the above embodiments, ordinary technicians in the relevant field should understand that after reading the specification of this application, the technicians can still modify or replace the specific implementation mode of the present invention with equivalents, but these modifications or changes do not deviate from the scope of protection of the pending claims of the present application.

Claims

1. A lotus seed essence having a stir-fried lotus seed flavor, characterized in that: The method comprises the following raw materials in parts by weight: 0.07-0.12 parts of citral diethyl acetal, 0.05-0.1 parts of benzaldehyde glycerol acetal, 0.06-0.11 parts of acetaldehyde diethyl acetal, and 0.04-0.1 parts of phenylacetaldehyde dimethyl acetal.

2. The lotus seed essence with stir-fried lotus seed flavor as claimed in claim 1, characterized in that: It also includes 0.2 to 0.6 parts of 3-hexenyl isovalerate and / or 0.3 to 0.7 parts of 3-hexenyl 2-methylbutyrate.

3. The lotus seed essence with stir-fried lotus seed flavor as claimed in claim 1, characterized in that: It also includes 60 to 75 parts of lotus seed oil.

4. The lotus seed essence with stir-fried lotus seed flavor as claimed in claim 1, characterized in that: It also includes 10 to 20 parts of emulsifier, 0.02 to 0.06 parts of preservative, 0.2 to 0.6 parts of antioxidant and 45 to 70 parts of water.

5. The lotus seed essence with stir-fried lotus seed flavor as claimed in claim 4, characterized in that: The emulsifier is selected from at least one of monoglycerol stearate and monocaprylic glyceryl; The preservative is selected from at least one of 2,6-di-tert-butyl-4-methylphenol, sodium benzoate, potassium sorbate, benzoic acid, sorbic acid, and ethyl p-hydroxybenzoate; The antioxidant is selected from at least one of 2,4-dimethyl-6-tert-butylphenol and 2,6-di-tert-butyl-4-methylphenol.

6. A method for preparing the lotus seed essence having the flavor of stir-fried lotus seeds according to any one of claims 1, 3 to 5, characterized in that: The steps include: S1. Citral diethyl acetal, benzaldehyde glycerol acetal, acetaldehyde diethyl acetal, phenylacetaldehyde dimethyl acetal, water were mixed, lotus seed oil and an antioxidant were added to obtain a mixture; S2. Mix the emulsifier and the preservative, add the mixture, and stir evenly to obtain lotus seed essence with the flavor of stir-fried lotus seeds.

7. A method for preparing the lotus seed essence having the flavor of stir-fried lotus seeds according to claim 2, characterized in that: The steps include: S1. Citral diethyl acetal, benzaldehyde glycerol acetal, acetaldehyde diethyl acetal, phenylacetaldehyde dimethyl acetal, water, and 3-hexenyl isovalerate and / or 3-hexenyl 2-methylbutyrate are mixed, and lotus seed oil and an antioxidant are added to obtain a mixture; S2. Mix the emulsifier and the preservative, add the mixture, and stir evenly to obtain lotus seed essence with the flavor of stir-fried lotus seeds.

8. A method for cooking lotus seeds, characterized in that: Prepared by the following preparation method: Lotus seeds are mixed with water, salt and the lotus seed essence with stir-fried lotus seed flavor according to any one of claims 1 to 5 are added, stirred evenly, soaked, heated and steamed, dried and baked to obtain steamed lotus seeds.

9. The method for cooking lotus seeds according to claim 8, wherein: The soaking time is 2 to 4 hours; The heating and steaming is boiling water steaming, and the heating and steaming time is 10 to 20 minutes; The drying temperature is room temperature; The baking temperature is 100-120° C. and the baking time is 1-2 hours.

10. The method for cooking lotus seeds according to claim 8, wherein: The mass ratio of the lotus seeds, the lotus seed essence with stir-fried lotus seed flavor according to any one of claims 1 to 5, and water is 1:0.04-0.12:8-12.