CN107660637A - The processing technology of honey lotus rhizome - Google Patents
The processing technology of honey lotus rhizome Download PDFInfo
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- CN107660637A CN107660637A CN201710901391.8A CN201710901391A CN107660637A CN 107660637 A CN107660637 A CN 107660637A CN 201710901391 A CN201710901391 A CN 201710901391A CN 107660637 A CN107660637 A CN 107660637A
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- Prior art keywords
- honey
- parts
- lotus
- crisp
- lotus root
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- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 129
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 129
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 62
- 235000012907 honey Nutrition 0.000 title claims abstract description 45
- 230000001965 increasing effect Effects 0.000 claims abstract description 42
- 238000000034 method Methods 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 239000007788 liquid Substances 0.000 claims abstract description 30
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000007654 immersion Methods 0.000 claims abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 claims description 14
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 14
- 239000004744 fabric Substances 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 13
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- 239000006188 syrup Substances 0.000 claims description 10
- 235000020357 syrup Nutrition 0.000 claims description 10
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 7
- 239000001110 calcium chloride Substances 0.000 claims description 7
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 7
- 229940116298 l- malic acid Drugs 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 5
- 210000002615 epidermis Anatomy 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 239000001632 sodium acetate Substances 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 3
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 235000017281 sodium acetate Nutrition 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000017454 sodium diacetate Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical group [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229940099690 malic acid Drugs 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- -1 phytoprotein Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 description 1
- 235000010262 sodium metabisulphite Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to a kind of processing technology of honey lotus rhizome, it is comprised the following steps that：(1) raw material selects；(2) clean, remove the peel, section；(3) crisp, color protection is increased；(4) it is candied；(5) honey boils；(6) dry stage by stage：(7) packed products：Wherein, the concrete operation method of step (3) is：The lotus root piece cut is positioned in water rapidly, after 23 times being rinsed with water, lotus root piece is pulled out, drains the water to be placed in increasing and 2 3h is soaked in crisp colour protecting liquid, between the temperature of the crisp colour protecting liquid of control increasing maintains 30 35 DEG C in immersion process, lotus root piece is pulled out afterwards and drains the crisp colour protecting liquid of increasing；Honey lotus rhizome processed has sharp and clear mouthfeel made from processing technology of the present invention, nutritious.
Description
Technical field
The present invention relates to a kind of processing technology of honey lotus rhizome.
Background technology
The nutritive value of lotus root is very high, rich in the trace elements such as iron, calcium, phytoprotein, vitamin and content of starch
It is very abundant, there are obvious tonifying Qi and blood, enhancing body immunity effect.Because fresh lotus rhizome is not easy to store, so numerous food product
Processing enterprise is keen to the production of lotus rhizome product (such as lotus rhizome preserved fruit, lotus rhizome preserved fruit).However, in the life of traditional lotus rhizome product
In production. art, in order to prevent lotus rhizome from changing colour, the sulfur-bearing food additives such as excess volume sodium pyrosulfite, a large amount of pyrosulfurous acids can be added
Though the addition of sodium can play color-protecting function, the sulfur dioxide in lotus root product can be caused exceeded, do not meet the law of food safety law
Rule.In addition, in order that obtained lotus rhizome product possesses sharp and clear mouthfeel, some lotus rhizome products should not heat sterilization, or unsuitable high
Temperature sterilization, the lotus rhizome product without conventional sterilization operation is apt to deteriorate, and the shelf-life is short.
The content of the invention
It is an object of the invention to provide a kind of honey system for making obtained lotus root piece crisp texture, long shelf-life, color tempting
The processing technology of lotus rhizome.
The purpose of the present invention is achieved through the following technical solutions：A kind of processing technology of honey lotus rhizome, it includes following work
Skill step：
(1) raw material selects；(2) clean, remove the peel, section；(3) crisp, color protection is increased；(4) it is candied；(5) honey boils；(6) stage by stage
Drying：(7) packed products：
Wherein, the concrete operation method of step (3) is：The lotus root piece cut is positioned in water rapidly, rinsed 2-3 times with water
Afterwards, lotus root piece pulled out, drain the water to be placed in increasing and 2-3h is soaked in crisp colour protecting liquid, the temperature of the crisp colour protecting liquid of control increasing in immersion process
Between maintaining 30-35 DEG C, lotus root piece is pulled out afterwards and drains the crisp colour protecting liquid of increasing；
The crisp colour protecting liquid of increasing is counted including following components in parts by weight：L MALIC ACID 0.5-1 parts, citric acid 0.5-1
Part, sodium Diacetate 0.05-0.08 parts, calcium chloride 0.05-0.08 parts, sodium chloride 2-4 parts, water 95-100 parts.
For prior art, the advantage of the invention is that：Honey lotus rhizome made from processing technology of the present invention has refreshing
Crisp mouthfeel, it is nutritious.
The step of processing technology of the present invention (3), it can not only make obtained honey lotus rhizome that there is crisp taste, and can
Extend the shelf-life of honey lotus rhizome finished product processed, while allow honey lotus rhizome processed rich in tempting vivid color, the crisp shield of increasing in the step
Color liquid energy enough farthest prevents lotus root piece brown stain, while maintains the sharp and clear mouthfeel of lotus root piece.
The honey lotus rhizome processing method of the present invention is using L-arabinose come candied instead of substantial amounts of white sugar so that is fabricated to
Honey lotus rhizome be a kind of low sugar lotus rhizome, the honey lotus rhizome can reduce the generation of internal new fats after being eaten by human body, suppress
The generation of hyperglycaemia.
During the entire process of processing technology of the present invention, any harmful chemical addition agent is hardly added, is made
The honey lotus rhizome edible safety that must be obtained.
Embodiment
Present invention is described in detail with reference to embodiment：
A kind of processing technology of honey lotus rhizome, it is comprised the following steps that：
(1) raw material selects；(2) clean, remove the peel, section；(3) crisp, color protection is increased；(4) it is candied；(5) honey boils；(6) stage by stage
Drying：(7) packed products：
Wherein, the concrete operation method of step (1) is：Selection meat is delicate, and the sturdy fresh lotus rhizome of root head is raw material.
The concrete operation method of step (2) is：The lotus rhizome chosen cleaned, cut rhizoma nelumbinis after, remove the epidermis of lotus rhizome,
Then lotus rhizome is cut into the thick lotus root pieces of 5-6mm.
The concrete operation method of step (3) is：The lotus root piece cut is positioned in water rapidly, 2-3 is rinsed after with water, will
Lotus root piece is pulled out, drains the water to be placed in increasing and 2-3h is soaked in crisp colour protecting liquid, and the temperature of the crisp colour protecting liquid of control increasing maintains in immersion process
Between 30-35 DEG C, lotus root piece is pulled out afterwards and drains the crisp colour protecting liquid of increasing；
The crisp colour protecting liquid of increasing is counted including following components in parts by weight：L MALIC ACID 0.5-1 parts, citric acid 0.5-1
Part, sodium Diacetate 0.05-0.08 parts, calcium chloride 0.05-0.08 parts, sodium chloride 2-4 parts, water 95-100 parts.
The lotus rhizome cut is rinsed with water, the starch on lotus rhizome surface can be washed away, allows lotus rhizome to keep white；The crisp colour protecting liquid of the increasing
It can at utmost prevent lotus root piece from changing colour, while there is fungistatic effect so that in the manufacturing process of honey lotus rhizome processed, even if not entering
Row sterilization operation, the honey lotus rhizome that can also allow obtain have the very long shelf-life.In addition, L- appropriate in the crisp colour protecting liquid of the increasing
The addition of malic acid and calcium chloride so that honey lotus rhizome processed is able to maintain that the crisp taste of lotus rhizome in itself.
The concrete operation method of step (4) is：
Lotus root piece after increasing crisp, color protection is totally submerged to pull out after candied 10-15h in liquid glucose and drained, afterwards by lotus root piece
It is 30-40wt% to be dried to moisture；Wherein, the liquid glucose is counted including following components in parts by weight：White granulated sugar 20-30
Part, citric acid 0.25-0.5 parts, honey 5-10 parts, water 80-90 parts；
Then, account for drying after lotus root sheet weight 70%-80% L-arabinose powder, divide upper, middle and lower-ranking to be layered on lotus root
On piece, lotus root piece candied 24-48 hours in L-arabinose powder, pull out and drain；Wherein, upper strata, middle level, the L- in lower floor I
The weight ratio of primary Icing Sugar is 5：3：2.
The concrete operation method of step (5) is：The candied rear remaining all syrup heating of step (4) are concentrated into micro- sticky
Shape, then the lotus root piece pulled out is placed in the syrup after concentration after cooking 15-20min, it is cooled to room temperature.
The concrete operation method of step (6) is：The lotus root piece that step (5) honey is boiled to rear gained is uniformly placed into one by one
On screen cloth, screen cloth is sent into micro-wave vacuum case, the vacuum degree control of micro-wave vacuum case is micro- in 0.06-0.07Mpa
Wave power control is 50~60 DEG C in 1.5-2kW, temperature control, persistently toasts 6-8h；Baking temperature control afterwards is in 40-50
DEG C, persistently toast 1-2h；Screen cloth is taken out from micro-wave vacuum case, is placed in placement 1-2 hours in the ventilated environment of normal temperature.
Embodiment one：
A kind of processing technology of honey lotus rhizome, it is comprised the following steps that：
(1) raw material selects；(2) clean, remove the peel, section；(3) crisp, color protection is increased；(4) it is candied；(5) honey boils；(6) stage by stage
Drying：(7) packed products：
Wherein, the concrete operation method of step (1) is：Selection meat is delicate, and the sturdy fresh lotus rhizome of root head is raw material.
The concrete operation method of step (2) is：The lotus rhizome chosen cleaned, cut rhizoma nelumbinis after, remove the epidermis of lotus rhizome,
Then lotus rhizome is cut into the thick lotus root pieces of 5-6mm.
The concrete operation method of step (3) is：The lotus root piece cut is positioned in water rapidly, after being rinsed 2 times with water, by lotus root
Piece is pulled out, drains the water to be placed in increasing and 3h is soaked in crisp colour protecting liquid, and the temperature of the crisp colour protecting liquid of control increasing maintains 30 in immersion process
DEG C, lotus root piece is pulled out afterwards and drains the crisp colour protecting liquid of increasing；
The crisp colour protecting liquid of increasing is counted including following components in parts by weight：0.5 part of L MALIC ACID, 1 part of citric acid, double second
Sour 0.05 part of sodium, 0.05 part of calcium chloride, 2 parts of sodium chloride, 100 parts of water.
The concrete operation method of step (4) is：
Lotus root piece after increasing crisp, color protection is totally submerged to pull out after candied 10h in liquid glucose and drained, afterwards dries lotus root piece
It is 40wt% to moisture；Wherein, the liquid glucose is counted including following components in parts by weight：20 parts of white granulated sugar, citric acid 0.5
Part, 5 parts of honey, 90 parts of water；
Then, account for drying after lotus root sheet weight 70% L-arabinose powder, divide upper, middle and lower-ranking to be layered on lotus root piece,
Lotus root piece is pulled out and drained candied 48 hours in L-arabinose powder；Wherein, upper strata, middle level, L-arabinose powder in lower floor
Weight ratio is 5：3：2.
The concrete operation method of step (5) is：The candied rear remaining all syrup heating of step (4) are concentrated into micro- sticky
Shape, then the lotus root piece pulled out is placed in the syrup after concentration after cooking 15min, it is cooled to room temperature.
The concrete operation method of step (6) is：The lotus root piece that step (5) honey is boiled to rear gained is uniformly placed into one by one
On screen cloth, screen cloth is sent into micro-wave vacuum case, the vacuum degree control of micro-wave vacuum case is in 0.06Mpa, microwave work(
Rate control is 50 DEG C in 2kW, temperature control, persistently toasts 8h；Baking temperature control afterwards persistently toasts 2h at 40 DEG C；Will sieve
Net takes out from micro-wave vacuum case, is placed in the ventilated environment of normal temperature and places 1 hour.
Embodiment two：
A kind of processing technology of honey lotus rhizome, it is comprised the following steps that：
(1) raw material selects；(2) clean, remove the peel, section；(3) crisp, color protection is increased；(4) it is candied；(5) honey boils；(6) stage by stage
Drying：(7) packed products：
Wherein, the concrete operation method of step (1) is：Selection meat is delicate, and the sturdy fresh lotus rhizome of root head is raw material.
The concrete operation method of step (2) is：The lotus rhizome chosen cleaned, cut rhizoma nelumbinis after, remove the epidermis of lotus rhizome,
Then lotus rhizome is cut into the thick lotus root pieces of 5-6mm.
The concrete operation method of step (3) is：The lotus root piece cut is positioned in water rapidly, after being rinsed 3 times with water, by lotus root
Piece is pulled out, drains the water to be placed in increasing and 2h is soaked in crisp colour protecting liquid, and the temperature of the crisp colour protecting liquid of control increasing maintains 35 in immersion process
DEG C, lotus root piece is pulled out afterwards and drains the crisp colour protecting liquid of increasing；
The crisp colour protecting liquid of increasing is counted including following components in parts by weight：1 part of L MALIC ACID, 0.5 part of citric acid, double second
Sour 0.06 part of sodium, 0.06 part of calcium chloride, 4 parts of sodium chloride, 95 parts of water.
The concrete operation method of step (4) is：
Lotus root piece after increasing crisp, color protection is totally submerged to pull out after candied 15h in liquid glucose and drained, afterwards dries lotus root piece
It is 30wt% to moisture；Wherein, the liquid glucose is counted including following components in parts by weight：30 parts of white granulated sugar, citric acid
0.25 part, 10 parts of honey, 80 parts of water；
Then, account for drying after lotus root sheet weight 80% L-arabinose powder, divide upper, middle and lower-ranking to be layered on lotus root piece,
Lotus root piece is pulled out and drained candied 24 hours in L-arabinose powder；Wherein, upper strata, middle level, L-arabinose powder in lower floor
Weight ratio is 5：3：2.
The concrete operation method of step (5) is：The candied rear remaining all syrup heating of step (4) are concentrated into micro- sticky
Shape, then the lotus root piece pulled out is placed in the syrup after concentration after cooking 20min, it is cooled to room temperature.
The concrete operation method of step (6) is：The lotus root piece that step (5) honey is boiled to rear gained is uniformly placed into one by one
On screen cloth, screen cloth is sent into micro-wave vacuum case, the vacuum degree control of micro-wave vacuum case is in 0.07Mpa, microwave work(
Rate control is 60 DEG C in 1.5kW, temperature control, persistently toasts 6h；Baking temperature control afterwards persistently toasts 1h at 50 DEG C；Will
Screen cloth takes out from micro-wave vacuum case, is placed in the ventilated environment of normal temperature and places 2 hours.
Embodiment three：
A kind of processing technology of honey lotus rhizome, it is comprised the following steps that：
(1) raw material selects；(2) clean, remove the peel, section；(3) crisp, color protection is increased；(4) it is candied；(5) honey boils；(6) stage by stage
Drying：(7) packed products：
Wherein, the concrete operation method of step (1) is：Selection meat is delicate, and the sturdy fresh lotus rhizome of root head is raw material.
The concrete operation method of step (2) is：The lotus rhizome chosen cleaned, cut rhizoma nelumbinis after, remove the epidermis of lotus rhizome,
Then lotus rhizome is cut into the thick lotus root pieces of 5-6mm.
The concrete operation method of step (3) is：The lotus root piece cut is positioned in water rapidly, after being rinsed 2 times with water, by lotus root
Piece is pulled out, drains the water to be placed in increasing and 2.5h is soaked in crisp colour protecting liquid, and the temperature of the crisp colour protecting liquid of control increasing maintains in immersion process
32 DEG C, lotus root piece is pulled out afterwards and drains the crisp colour protecting liquid of increasing；
The crisp colour protecting liquid of increasing is counted including following components in parts by weight：It is 0.8 part of L MALIC ACID, 0.8 part of citric acid, double
0.08 part of sodium acetate, 0.08 part of calcium chloride, 3 parts of sodium chloride, 98 parts of water.
The concrete operation method of step (4) is：
Lotus root piece after increasing crisp, color protection is totally submerged to pull out after candied 12h in liquid glucose and drained, afterwards dries lotus root piece
It is 35wt% to moisture；Wherein, the liquid glucose is counted including following components in parts by weight：25 parts of white granulated sugar, citric acid 0.4
Part, 8 parts of honey, 85 parts of water；
Then, account for drying after lotus root sheet weight 75% L-arabinose powder, divide upper, middle and lower-ranking to be layered on lotus root piece,
Lotus root piece is pulled out and drained candied 36 hours in L-arabinose powder；Wherein, upper strata, middle level, L-arabinose powder in lower floor
Weight ratio is 5：3：2.
The concrete operation method of step (5) is：The candied rear remaining all syrup heating of step (4) are concentrated into micro- sticky
Shape, then the lotus root piece pulled out is placed in the syrup after concentration after cooking 18min, it is cooled to room temperature.
The concrete operation method of step (6) is：The lotus root piece that step (5) honey is boiled to rear gained is uniformly placed into one by one
On screen cloth, screen cloth is sent into micro-wave vacuum case, the vacuum degree control of micro-wave vacuum case is in 0.07Mpa, microwave work(
Rate control is 55 DEG C in 1.8kW, temperature control, persistently toasts 7h；Baking temperature control afterwards persistently toasts 1.5h at 45 DEG C；
Screen cloth is taken out from micro-wave vacuum case, is placed in the ventilated environment of normal temperature and places 1.5 hours.
Claims (6)
- A kind of 1. processing technology of honey lotus rhizome, it is characterised in that：It is comprised the following steps that：(1) raw material selects；(2) clean, remove the peel, section；(3) crisp, color protection is increased；(4) it is candied；(5) honey boils；(6) dry stage by stage： (7) packed products：Wherein, the concrete operation method of step (3) is：The lotus root piece cut is positioned in water rapidly, 2-3 is rinsed after with water, Lotus root piece is pulled out, drains the water to be placed in increasing and 2-3h is soaked in crisp colour protecting liquid, the temperature dimension of the crisp colour protecting liquid of control increasing in immersion process Hold between 30-35 DEG C, lotus root piece is pulled out afterwards and drains the crisp colour protecting liquid of increasing；The crisp colour protecting liquid of increasing is counted including following components in parts by weight：It is L MALIC ACID 0.5-1 parts, citric acid 0.5-1 parts, double Sodium acetate 0.05-0.08 parts, calcium chloride 0.05-0.08 parts, sodium chloride 2-4 parts, water 95-100 parts.
- 2. the processing technology of honey lotus rhizome according to claim 1, it is characterised in that：The concrete operation method of step (1) For：Selection meat is delicate, and the sturdy fresh lotus rhizome of root head is raw material.
- 3. the processing technology of honey lotus rhizome according to claim 1, it is characterised in that：The concrete operation method of step (2) For：The lotus rhizome chosen cleaned, cut rhizoma nelumbinis after, remove the epidermis of lotus rhizome, lotus rhizome be then cut into the thick lotus root pieces of 5-6mm.
- 4. the processing technology of honey lotus rhizome according to claim 1, it is characterised in that：The concrete operation method of step (4) For：Lotus root piece after increasing crisp, color protection is totally submerged to pull out after candied 10-15h in liquid glucose and drained, afterwards dries lotus root piece It is 30-40wt% to moisture；Wherein, the liquid glucose is counted including following components in parts by weight：White granulated sugar 20-30 parts, lemon Lemon acid 0.25-0.5 parts, honey 5-10 parts, water 80-90 parts；Then, account for drying after lotus root sheet weight 70%-80% L-arabinose powder, divide upper, middle and lower-ranking to be layered on lotus root piece On, lotus root piece candied 24-48 hours in L-arabinose powder, pull out and drain；Wherein, upper strata, middle level, the L- in lower floor are Arabic The weight ratio of Icing Sugar is 5：3：2.
- 5. the processing technology of honey lotus rhizome according to claim 1, it is characterised in that：The concrete operation method of step (5) For：Step (4) it is candied after remaining all syrup heating be concentrated into it is micro- thick, then after the lotus root piece pulled out is placed in into concentration After cooking 15-20min in syrup, room temperature is cooled to.
- 6. the processing technology of honey lotus rhizome according to claim 1, it is characterised in that：The concrete operation method of step (6) For：The lotus root piece that step (5) honey is boiled to rear gained is uniformly placed on screen cloth one by one, and screen cloth is sent into micro-wave vacuum In case, the vacuum degree control of micro-wave vacuum case is controlled in 1.5-2kW, temperature control in 0.06-0.07Mpa, microwave power For 50~60 DEG C, 6-8h is persistently toasted；Baking temperature control afterwards persistently toasts 1-2h at 40-50 DEG C；Screen cloth is true from microwave Empty drying box takes out, and is placed in placement 1-2 hours in the ventilated environment of normal temperature.
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