CN104187887A - Processing method of instant lotus seeds - Google Patents
Processing method of instant lotus seeds Download PDFInfo
- Publication number
- CN104187887A CN104187887A CN201410378643.XA CN201410378643A CN104187887A CN 104187887 A CN104187887 A CN 104187887A CN 201410378643 A CN201410378643 A CN 201410378643A CN 104187887 A CN104187887 A CN 104187887A
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- Prior art keywords
- lotus seeds
- instant
- puffing
- airflow puffing
- lotus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a processing method of instant lotus seeds. The processing method comprises the following steps: pre-processing, namely peeling fresh lotus seeds with maturity of more than 80% as a raw material, pre-drying the peeled lotus seeds at a pre-drying temperature of no more than 50DEG C until the moisture content is 40-50%, and then samming under the environment with a temperature of no more than 10DEG C for at least 24 hours; puffing, namely preheating a puffing tank to 80-95DEG C, filling the pre-processed lotus seeds into the tank, continuing to heat to 100DEG C within 15 minutes, and performing routine airflow puffing operation, thus obtaining the instant lotus seeds. Under the condition of not changing the existing airflow puffing equipment, the optimal lotus seed airflow puffing processing technology can be obtained by screening the lotus seed raw material suitable for airflow puffing processing, optimizing appropriate pre-drying conditions and adjusting the sequence of key procedures during airflow puffing. The instant lotus seeds obtained by adopting the method are more crispy in mouthfeel, better in color and higher in finished product rate, and have popularization and application values.
Description
Technical field
The present invention relates to a kind of preparation method's of ready-to-eat food, particularly a kind of instant lotus seed processing method.
Background technology
Lotus seeds are the fruit of perennial herb water plant lotus and the general name of seed, are the important special product high-quality resources of China.Lotus seeds are high-grade nourishing food since ancient times, there is abundant nutritional labeling, and tonifying spleen, beneficial lung, kidney-nourishing, ease constipation, nourish heart, the multiple efficacies such as controlling nocturnal emission with astringent drugs, what be now put into that ministry of Health of China announces is in the article list of food and medicine, has vast consumption market.
Daily edible lotus seeds product is taking lotus seeds dried product as main, and its traditional processing mode is heated-air drying.Although technique is simple, dry lotus seeds mouthfeel is hard, and the long boiling of needs can be soft rotten, edible comparatively inconvenience.Lotus seeds, through long heated-air drying, also can cause product colour to deepen, and part producer, for improving product appearance, adopts illegal bleaching agent to bleach lotus seeds, causes potential safety hazard.Along with the quickening of modern life rhythm, market demand can retain its nutritive value to greatest extent, again the novel lotus seeds deep processed product of instant, safety.
Airflow puffing technology is current emerging a kind of fruit vegetable dry technology, that fruit and vegetable materials is sloughed to part moisture in advance, then be placed in Bulking tank and heat, reach relative cryogenic high pressure state, moment pressure release after insulation certain hour, makes the moisture of material inside that " flash distillation " occur, thereby reaches expansion effect, and continue to dehydrate, and then produce fruit and vegetable dilated crisp slices product under vacuum state.Have and be applied to the processing of "Hami" melon, apple, potato, banana, carrot etc. about this technology both at home and abroad, but have no the report that is applied to lotus seeds.The airflow puffing processing of aforementioned fruit and vegetable food, all can pass through the shape of the mode feed changes such as section, thereby obtain better expansion effect and yield rate, and the processing request of lotus seeds is different.For retaining the good profile of lotus seeds, in airflow puffing process, can not be to the lotus seeds operation such as cut into slices, and require directly expanding treatment in the situation that not changing profile, this just makes under the expanded operating procedure of conventional air, and the expansion effect of lotus seeds is not good and defect rate is high.
Summary of the invention
Technical problem to be solved by this invention is for the deficiencies in the prior art, provides a kind of, obtains a kind of processing method of instant lotus seed, and the lotus seeds color and luster that processes by the method is attractive in appearance, mouthfeel is crisp, instant, and improves the yield rate of product.
Technical problem to be solved by this invention is to realize by following technical scheme.The present invention is a kind of processing method of instant lotus seed, is characterized in, its step is as follows:
(1) pre-treatment: adopting the fresh lotus seed of maturity more than 80% is raw material, predrying to moisture 40-50% at not higher than the predrying temperature of 50 DEG C after peeling, then at least 24h of sam under the environment of temperature≤10 DEG C;
(2) expanded: Bulking tank is preheated to 80-95 DEG C, by the lotus seeds tinning through pre-treatment, in 15min, continue to be warming up to 100 DEG C, carry out conventional airflow puffing operation, obtain instant lotus seed.
The processing method of instant lotus seed of the present invention, is characterized in, its most preferred technical scheme steps is as follows:
(1) pre-treatment: adopting maturity is raw material at 90% fresh lotus seed, predrying to moisture 45% at the predrying temperature of 45 DEG C after peeling, then sam 48h under the environment of 5 DEG C of temperature;
(2) expanded: Bulking tank is preheated to 90 DEG C, by the lotus seeds tinning through pre-treatment, in 10min, continue to be warming up to 100 DEG C, carry out conventional airflow puffing operation, obtain instant lotus seed.
Compared with prior art, the inventive method is not changing under the condition of existing airflow puffing equipment, be applicable to by screening the lotus seeds raw material of airflow puffing processing, preferably suitable predrying condition, adjust the order of critical process in airflow puffing process, obtained best lotus seeds airflow puffing process technology.By and conventional hot-air drying technology and conventional airflow puffing technique between comparison, the product that the present invention obtains, mouthfeel is more crisp, color and luster is better, yield rate is higher.The present invention has developed a kind of processing technology that can be applied to the novel instant lotus seed of commercially producing, and all has important value for the deep processing of lotus seeds and the further popularization of airflow puffing technology.
Detailed description of the invention
Below technical scheme of the present invention is conducted further description so that those skilled in the art the present invention may be better understood, and do not form the restriction to right of the present invention.
Embodiment 1, a kind of processing method of instant lotus seed, its step is as follows:
(1) pre-treatment: adopting the fresh lotus seed of maturity more than 80% is raw material, predrying to moisture 40% at not higher than the predrying temperature of 50 DEG C after peeling, then at least 24h of sam under the environment of temperature≤10 DEG C;
(2) expanded: Bulking tank is preheated to 80 DEG C, by the lotus seeds tinning through pre-treatment, in 15min, continue to be warming up to 100 DEG C, carry out conventional airflow puffing operation, obtain instant lotus seed.
Embodiment 2, a kind of processing method of instant lotus seed, its step is as follows:
(1) pre-treatment: adopting the fresh lotus seed of maturity more than 80% is raw material, predrying to moisture 50% at not higher than the predrying temperature of 50 DEG C after peeling, then at least 24h of sam under the environment of temperature≤10 DEG C;
(2) expanded: Bulking tank is preheated to 95 DEG C, by the lotus seeds tinning through pre-treatment, in 15min, continue to be warming up to 100 DEG C, carry out conventional airflow puffing operation, obtain instant lotus seed.
Embodiment 3, a kind of processing method of instant lotus seed, its step is as follows:
(1) pre-treatment: adopting maturity is raw material at 90% fresh lotus seed, predrying to moisture 45% at the predrying temperature of 45 DEG C after peeling, then sam 48h under the environment of 5 DEG C of temperature;
(2) expanded: Bulking tank is preheated to 90 DEG C, by the lotus seeds tinning through pre-treatment, in 10min, continue to be warming up to 100 DEG C, carry out conventional airflow puffing operation, obtain instant lotus seed.
Contrast experiment: be the experiment that the method with the embodiment of the present invention done of inventor and prior art contrast below.Experimental result sees table:
In upper table: conventional hot-air drying technology refers to: 65 DEG C of heated-air drying 24h, product is without bleaching; Conventional airflow puffing technique refers to: 55 DEG C of predrying temperature, moisture 40%, all wet environment: 5 DEG C of temperature, time 48h, be heated to 100 DEG C first by predrying good lotus seeds tinning, then by Bulking tank, and carry out expanded operation.
Can find out by above-mentioned experiment contrast, it is good that the inventive method is processed the instant lotus seed products taste color and luster obtaining, and yield rate improves greatly, is adapted to industrialized production.
Claims (2)
1. a processing method for instant lotus seed, is characterized in that, its step is as follows:
(1) pre-treatment: adopting the fresh lotus seed of maturity more than 80% is raw material, predrying to moisture 40-50% at not higher than the predrying temperature of 50 DEG C after peeling, then at least 24h of sam under the environment of temperature≤10 DEG C;
(2) expanded: Bulking tank is preheated to 80-95 DEG C, by the lotus seeds tinning through pre-treatment, in 15min, continue to be warming up to 100 DEG C, carry out conventional airflow puffing operation, obtain instant lotus seed.
2. the processing method of instant lotus seed according to claim 1, is characterized in that, its step is as follows:
(1) pre-treatment: adopting maturity is raw material at 90% fresh lotus seed, predrying to moisture 45% at the predrying temperature of 45 DEG C after peeling, then sam 48h under the environment of 5 DEG C of temperature;
(2) expanded: Bulking tank is preheated to 90 DEG C, by the lotus seeds tinning through pre-treatment, in 10min, continue to be warming up to 100 DEG C, carry out conventional airflow puffing operation, obtain instant lotus seed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410378643.XA CN104187887A (en) | 2014-08-04 | 2014-08-04 | Processing method of instant lotus seeds |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410378643.XA CN104187887A (en) | 2014-08-04 | 2014-08-04 | Processing method of instant lotus seeds |
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| Publication Number | Publication Date |
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| CN104187887A true CN104187887A (en) | 2014-12-10 |
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| CN201410378643.XA Pending CN104187887A (en) | 2014-08-04 | 2014-08-04 | Processing method of instant lotus seeds |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104705712A (en) * | 2015-02-16 | 2015-06-17 | 江苏楷益智能科技有限公司 | Method for processing crispy lotus seed food |
| CN106260893A (en) * | 2015-05-12 | 2017-01-04 | 孙多明 | A kind of edible Fructus Nitraria schoberi |
| CN106333326A (en) * | 2016-08-30 | 2017-01-18 | 李伟基 | Instant lotus seeds |
| CN113632924A (en) * | 2020-05-11 | 2021-11-12 | 财团法人食品工业发展研究所 | Instant red bean and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1265850A (en) * | 2000-03-06 | 2000-09-13 | 梁慕贞 | Puffed lotus seed and preparation process |
| CN1387790A (en) * | 2002-07-12 | 2003-01-01 | 烟台润和果蔬食品研究所有限公司 | Method for producing fruit and vegetable crisp chips by low-temperature airflow puffing and product |
| CN101108009A (en) * | 2007-08-17 | 2008-01-23 | 湖南粒粒珍湘莲有限公司 | Technique of preparing swelling lotus seed |
| CN101579031A (en) * | 2009-06-18 | 2009-11-18 | 江苏省农业科学院 | Method for preparing puffed crisp carrot cubes |
| CN102389092A (en) * | 2011-11-18 | 2012-03-28 | 林芝雪域资源科技有限公司 | Puffed potentilla anserine food and processing method thereof |
-
2014
- 2014-08-04 CN CN201410378643.XA patent/CN104187887A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1265850A (en) * | 2000-03-06 | 2000-09-13 | 梁慕贞 | Puffed lotus seed and preparation process |
| CN1387790A (en) * | 2002-07-12 | 2003-01-01 | 烟台润和果蔬食品研究所有限公司 | Method for producing fruit and vegetable crisp chips by low-temperature airflow puffing and product |
| CN101108009A (en) * | 2007-08-17 | 2008-01-23 | 湖南粒粒珍湘莲有限公司 | Technique of preparing swelling lotus seed |
| CN101579031A (en) * | 2009-06-18 | 2009-11-18 | 江苏省农业科学院 | Method for preparing puffed crisp carrot cubes |
| CN102389092A (en) * | 2011-11-18 | 2012-03-28 | 林芝雪域资源科技有限公司 | Puffed potentilla anserine food and processing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 华汉威等: "松脆莲子加工工艺", 《食品工业科技》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104705712A (en) * | 2015-02-16 | 2015-06-17 | 江苏楷益智能科技有限公司 | Method for processing crispy lotus seed food |
| CN106260893A (en) * | 2015-05-12 | 2017-01-04 | 孙多明 | A kind of edible Fructus Nitraria schoberi |
| CN106333326A (en) * | 2016-08-30 | 2017-01-18 | 李伟基 | Instant lotus seeds |
| CN113632924A (en) * | 2020-05-11 | 2021-11-12 | 财团法人食品工业发展研究所 | Instant red bean and preparation method thereof |
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Application publication date: 20141210 |
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