CN102177953B - Method for processing lotus seed products - Google Patents
Method for processing lotus seed products Download PDFInfo
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- CN102177953B CN102177953B CN 201110070452 CN201110070452A CN102177953B CN 102177953 B CN102177953 B CN 102177953B CN 201110070452 CN201110070452 CN 201110070452 CN 201110070452 A CN201110070452 A CN 201110070452A CN 102177953 B CN102177953 B CN 102177953B
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- lotus seed
- lotus seeds
- freeze
- lotus
- drying
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Abstract
The invention relates to a method for processing lotus seed products. The method comprises the following steps of: selecting fresh lotus seeds which are medium, are not crushed and are not of core penetration, removing the hulls of the lotus seeds and cleaning the lotus seeds, soaking the lotus seeds in 100mg.L<-1> solution of NaClO2 for 3 minutes, and fully draining the lotus seeds; soaking the lotus seeds in freshness-keeping color-protecting solution consisting of calcium chloride, citric acid and cysteine, and quickly freezing the lotus seeds undergoing the freshness-keeping color-protecting treatment at the temperature of between 46 to 32 DEG C below zero; and performing the nitrogen-filling package under a closed and sterile environment. Under the control of a freeze-dry curve, the lotus seeds undergo vacuum freeze drying until the water content of the lotus seeds is 4 to 6 percent. The method prevents the damage to or loss of nutrients of the lotus seeds due to crushing or hightemperature, further lowers the water content of the lotus seeds and greatly prolongs the storage period of the lotus seed products; and in the processing method, the sulfur-free freshness-keeping color-protecting solution is used, so that the lotus seed products are good in color and safe in taking. The lotus seed products prepared by the method keep the original shape, can be instantly eaten when the packaging bag is opened and are high-grade nourishing and health-care products which are suitable for both the old and the young.
Description
Technical field
The present invention relates to a kind of processing method that the present invention relates to a kind of lotus seed food, the processing method of especially a kind of former taste original flavor, nutritious, instant, safety, good, the with long preservation period lotus seed freeze-dried products of mouthfeel.
Background technology
Lotus seed belongs to the Nymphaeceae Nelumbo; It is the integration of drinking and medicinal herbs raw material; Be rich in protein, fat, carbohydrate, mineral matters such as calcium, magnesium, phosphorus, iron, zinc, molybdenum, multivitamins such as VA, Vc, VB2; Lotus seed also contains a large amount of functional component materials to the human body beneficial in addition, like flavones, soluble polysaccharide, phosphatide etc.According to record, lotus seed is warm in nature, flavor is sweet, have nourish heart, the effect of kidney-nourishing, tonifying spleen, puckery intestines, simultaneously to insomnia, dreaminess, pass out semen, be with the inferior better curative effect that has.
But owing to gather lotus seed on the occasion of the summer of sweltering heat, its Physiology and biochemistry all is in higher level with metabolism, and storage property is relatively poor.Therefore a small amount of for a long time lotus seed this season marketing fresh, all the other major parts are treated to be processed into dried lotus seed goods (getting longan soup, lotus-seed paste and mixed congee etc. like dried lotus seed, lotus seeds silver) after the full maturity.Traditional dried lotus seed processing is added the color and luster of sulphur-containing substance with the assurance product to dry naturally or heated-air drying is main toward contact.Therefore existing processing method causes big, the edible inconvenience of lotus seed nutritive loss and exists the defective of food security hidden danger not improve significantly yet so far.
Application with the freezing processing of lotus seed is also arranged,, is undertaken by following process like " a kind of frozen-dried lotus seeds production " (one Chinese patent application number 01123991.3): (1) with the lotus seeds of plucking through logical core treatment process coring.(2) by following proportioning obtain solution: disodium ethylene diamine tetraacetate 0.02～0.15%; Vitamin C 0.1～0.3%; Water, surplus.(3) will insert in the soaking solution through the lotus seeds after logical core is handled and soak.(4) the freezing lotus seeds internal moisture ice crystalization that makes after cleaning; (5) vacuum and low temperature lyophilization: the lotus seeds with moisture in the body after frozen place under the vacuum and low temperature state, make moisture directly distillation be gas, and evaporate.
Summary of the invention
The objective of the invention is to above-mentioned situation, aim to provide a kind of be former taste original flavor, nutritious, can promptly open instant, safety, mouthfeel is good, storage period is long lotus seed product processing method.
The implementation of the object of the invention is, a kind of lotus seed product processing method, and concrete steps are following:
A, pluck seven to medium well fresh lotus seed, shell clean after, at 100mgL
-1NaClO
2Soaking sterilization 3min drains in the solution;
B, place freshness-keeping and color protection liquid to soak 30min lotus seed, drain, the percent by weight of fresh-keeping liquid is: calcium chloride 0.2 ± 0.05%, citric acid 0.2 ± 0.06%, cysteine 0.1 ± 0.02%;
C ,-32～-40 ℃ of temperature seeding down quick-frozens, main freeze-drying parameter is: 110～130Pa is pressed in the storehouse during drying sublimation, 30～50Pa is pressed in the storehouse during dry the parsing; Temperature of charge is 45～50 ℃ during parsing; Freeze-drying time 14h, after freeze-drying finished, getting water content was the freeze-drying lotus seed goods of 4-6%.
The present invention is with seven to medium well, without fresh lotus seed broken and logical core, shell clean after, in the NaClO2 of 100mgL-1 solution, soak 3min, drain; Place the fresh-keeping liquid of forming by calcium chloride, citric acid, cysteine to protect look and soak, under-32～-46 ℃ of temperature to the lotus seed quick-frozen of keeping fresh and protecting color.Vacuum freeze drying to lotus seed water content 4-6% under freeze-drying curve control.Adopt the present invention, can prevent to cause the destruction or the loss of lotus seed nutritional labeling, and further reduce the moisture of lotus seed, prolonged the storage period of lotus seed goods greatly because of fragmentation or high temperature.Use the not keeping fresh and protecting color liquid of sulphur-containing substance in the process, guarantee the color and luster of lotus seed goods, edible safety.Adopt the lotus seed goods of structure of the present invention to keep original form, but instant bagged is top grade nourishing, the health-care good product that suits the taste of both old and young.
The specific embodiment
The present invention shells without broken fresh lotus seed with logical core seven to medium well, has kept original form, can prevent to cause because of fragmentation the destruction or the loss of lotus seed nutritional labeling; The bactericide sterilization; Freshness-keeping and color protection liquid drains, and places the quick-frozen of Christ Delta-24 type freeze dryer; Vacuum freeze drying under freeze-drying curve control; Further reduce the moisture of lotus seed, prevented Yin Gaowen and cause the destruction or the loss of lotus seed nutritional labeling, prolonged the storage period of lotus seed goods greatly.
Water content is that the freeze-drying lotus seed goods of 4-6% are inflated with nitrogen packing in the environment below 30% in airtight, aseptic, relative humidity, has more prolonged the storage period of lotus seed goods.
With specific embodiment the present invention is detailed below:
Embodiment 1,
A, pluck fifty to sixty percent ripe fresh lotus seed, shell clean after, at 100mgL
-1NaClO
2Soak 3min in the solution, drain;
B, place Christ Delta-24 type freeze dryer, quick-frozen under-32～-40 ℃ of temperature, main freeze-drying parameter is: 110Pa is pressed in the storehouse during drying sublimation; 30Pa is pressed in the storehouse during dry the parsing; Temperature of charge is 45 ℃ during parsing, and freeze-drying time 14h is after freeze-drying finishes; Recording freeze-drying lotus seed goods water content is 6%
C, be that inflated with nitrogen packing gets final product in the environment below 30% in airtight, aseptic, relative humidity.
Low because of the raw material maturity, water content is high, the lotus seed goods majority after the processing is the flat shape of wrinkle, and appearance is brown.
Embodiment 2,
A, pluck nine to ten ripe and fresh lotus seeds, shell clean after, at 100mgL
-1NaClO
2Soak 3min in the solution, drain;
B, place Christ Delta-24 type freeze dryer ,-32～-40 ℃ of temperature seeding down quick-frozens, main freeze-drying parameter is: 130Pa is pressed in the storehouse during drying sublimation; 50Pa is pressed in the storehouse during dry the parsing; Temperature of charge is 50 ℃ during parsing, and freeze-drying time 14h is after freeze-drying finishes; Recording freeze-drying lotus seed goods water content is 4%
C, be that inflated with nitrogen packing gets final product in the environment below 30% in airtight, aseptic, relative humidity.
Lotus seed goods external form is full, but because of maturity height and logical core, it is heavier that mouthfeel is bitter taste, and appearance is brown.
Embodiment 3
A, pluck seven to medium well fresh lotus seed, shell clean after, at 100mgL
-1NaClO
2Soak 3min in the solution, drain;
C, place Christ Delta-24 type freeze dryer ,-32～-40 ℃ of temperature seeding down quick-frozens, main freeze-drying parameter is: 110Pa is pressed in the storehouse during drying sublimation; 30Pa is pressed in the storehouse during dry the parsing; Temperature of charge is 45 ℃ during parsing, and freeze-drying time 14h is after freeze-drying finishes; Recording freeze-drying lotus seed goods water content is 4%
B, under-32～-40 ℃ of temperature to the fresh lotus seed quick-frozen after the sterilization;
C, under freeze-drying curve control vacuum freeze drying to lotus seed water content 4-6%;
D, be that inflated with nitrogen packing gets final product in the environment below 30% in airtight, aseptic, relative humidity.
Lotus seed goods external form is full, and mouthfeel is good, but a small amount of appearance is light brown.
Embodiment 4
A, pluck seven to medium well fresh lotus seed, shell clean after, at 100mgL
-1NaClO
2Soak 3min in the solution, drain;
B, place freshness-keeping and color protection liquid to soak 30min lotus seed, drain, the percent by weight of fresh-keeping liquid is: calcium chloride 0.25%, citric acid 0.2%, cysteine 0.12%;
C, place Christ Delta-24 type freeze dryer ,-32～-40 ℃ of temperature seeding down quick-frozens, main freeze-drying parameter is: 120Pa is pressed in the storehouse during drying sublimation; 40Pa is pressed in the storehouse during dry the parsing; Temperature of charge is 45 ℃ during parsing, and freeze-drying time 14h is after freeze-drying finishes; Recording freeze-drying lotus seed goods water content is 5%
D, be that inflated with nitrogen packing gets final product in the environment below 30% in airtight, aseptic, relative humidity.
Lotus seed goods external form is full, and mouthfeel is good, and appearance is fresh lotus seed color and luster, and brown stain does not take place.
Embodiment 5, and with example 4, different is that the percent by weight of fresh-keeping liquid is: calcium chloride 0.25%, citric acid 0.14%, cysteine 0.1%; 110Pa is pressed in the storehouse during drying sublimation, and 50Pa is pressed in the storehouse during dry the parsing, and temperature of charge is 47 ℃ during parsing, freeze-drying time 14h, and after freeze-drying finished, recording freeze-drying lotus seed goods water content was 5%.
Lotus seed goods external form is full, and mouthfeel is good, and appearance is fresh lotus seed color and luster, and brown stain does not take place.
Embodiment 6, and with example 4, different is that the percent by weight of fresh-keeping liquid is: calcium chloride 0.15%, citric acid 0.26%, cysteine 0.08%; 130Pa is pressed in the storehouse during drying sublimation, and 50Pa is pressed in the storehouse during dry the parsing, and temperature of charge is 45 ℃ during parsing, freeze-drying time 14h, and after freeze-drying finished, recording freeze-drying lotus seed goods water content was 4%.
Lotus seed goods external form is full, and mouthfeel is good, and appearance is fresh lotus seed color and luster, and brown stain does not take place.
Claims (1)
1. lotus seed product processing method is characterized in that concrete steps are following:
A, pluck seven to medium well, without fresh lotus seed broken and logical core, shell clean after, at 100mgL
-1NaClO
2Soaking sterilization 3min drains in the solution;
B, place freshness-keeping and color protection liquid to soak 30min lotus seed, drain, the percent by weight of fresh-keeping liquid is: calcium chloride 0.2 ± 0.05%, citric acid 0.2 ± 0.06%, cysteine 0.1 ± 0.02%;
C ,-32～-40 ℃ of temperature seeding down quick-frozens; Main freeze-drying parameter is: 110～130Pa is pressed in the storehouse during drying sublimation, and 30～50Pa is pressed in the storehouse during dry the parsing, and temperature of charge is 45～50 ℃ during parsing; Freeze-drying time 14h; After freeze-drying finished, getting water content was the freeze-drying lotus seed goods of 4-6%, was inflated with nitrogen packing in the environment below 30% in airtight, aseptic, relative humidity.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110070452 CN102177953B (en) | 2011-03-23 | 2011-03-23 | Method for processing lotus seed products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110070452 CN102177953B (en) | 2011-03-23 | 2011-03-23 | Method for processing lotus seed products |
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|---|---|
| CN102177953A CN102177953A (en) | 2011-09-14 |
| CN102177953B true CN102177953B (en) | 2012-12-12 |
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|---|---|---|---|
| CN 201110070452 Expired - Fee Related CN102177953B (en) | 2011-03-23 | 2011-03-23 | Method for processing lotus seed products |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885127A (en) * | 2012-09-11 | 2013-01-23 | 扬州天禾食品有限公司 | Process for sterilizing quick-frozen fruits and vegetables by using sodium hypochlorite |
| CN103704679A (en) * | 2013-12-05 | 2014-04-09 | 天津市傲绿农副产品集团股份有限公司 | Dehydrated snow pear slice color protection agent |
| CN106070592A (en) * | 2016-06-30 | 2016-11-09 | 三明市建宁县泓鑫食品有限公司 | A kind of instant lyophilizing lotus seed production method |
| CN106333326A (en) * | 2016-08-30 | 2017-01-18 | 李伟基 | Instant lotus seeds |
| CN108041159A (en) * | 2017-12-11 | 2018-05-18 | 福建农林大学 | A kind of processing method of quick-frozen lotus seed |
| CN110506927A (en) * | 2019-09-25 | 2019-11-29 | 贵州山环菌草科技有限公司 | A kind of preparation method of straw mushroom sauce |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1169458C (en) * | 2001-08-10 | 2004-10-06 | 福州天洋农牧食品有限公司 | Frozen-dried lotus seeds production |
| CN1169456C (en) * | 2001-08-10 | 2004-10-06 | 福州天洋农牧食品有限公司 | Quick-frozen lotus seed production |
| CN100539852C (en) * | 2007-07-27 | 2009-09-16 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of aquatic vegetable anti-staling agent |
| CN101485357B (en) * | 2009-03-02 | 2011-11-16 | 中国农业大学 | Instant lotus seed and preparation method thereof |
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Granted publication date: 20121212 Termination date: 20160323 |