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Making process of lotus seed preserved fruits

A processing technology and lotus seed technology, applied in the confectionery industry, confectionery, food science and other directions, can solve the problems of inconvenience and time-consuming lotus seeds, and achieve the effects of long shelf life, good taste and simple production process.

Inactive Publication Date: 2014-07-09
陆滔
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Lotus seeds are very rich in resources. Our people have always had the habit of eating lotus seeds for nourishment. However, cooking lotus seeds at home is very time-consuming and inconvenient. Therefore, some deep-processed lotus seeds should be developed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of processing technology of lotus seed preserves is realized through the following steps:

[0017] (1) Select 500 parts of fresh lotus seeds with large granules, complete granules, no pests, damage and mildew;

[0018] (2) Blanch the lotus seeds in a 2% sodium hydroxide solution for 3 minutes, the temperature of the sodium hydroxide solution is 80°C, then wash them in flowing water containing 0.02% hydrochloric acid, and perform manual peeling;

[0019] (3) Soak the peeled lotus seeds in warm water at 45°C for 2 hours, change the water every half an hour, and remove the lotus heart from the soaked lotus seeds;

[0020] (4) Prepare a sugar solution with a concentration of 40% with white sugar, heat it to boiling and then stop the fire, pour the lotus seeds into the pot and soak for 24 hours, then remove; add rock sugar to the sugar solution until the sugar concentration is 50%, and boil it again. Pour in lotus seeds, soak for 24 hours and remove; add honey to the...

Embodiment 2

[0023] A kind of processing technology of lotus seed preserves is realized through the following steps:

[0024] (1) Select 800 parts of fresh lotus seeds with large granules, complete granules, no pests, damage and mildew;

[0025] (2) Blanch the lotus seeds in a 2% sodium hydroxide solution for 4 minutes, the temperature of the sodium hydroxide solution is 85°C, then wash them in flowing water containing 0.02% hydrochloric acid, and perform manual peeling;

[0026] (3) Soak the peeled lotus seeds in warm water at 50°C for 1.5 hours, change the water every half an hour, and remove the lotus core from the soaked lotus seeds;

[0027] (4) Use white sugar to prepare a sugar solution with a concentration of 40%, heat it to boiling, and then stop the fire, pour the lotus seeds into the pot and soak for 26 hours, then remove; add rock sugar to the sugar solution until the sugar concentration is 50%, and boil it again. Pour in lotus seeds, soak for 26 hours and remove; add honey to...

Embodiment 3

[0030] A kind of processing technology of lotus seed preserves is realized through the following steps:

[0031] (1) Choose 100 parts of fresh lotus seeds with large granules, complete granules, no pests, no damage and no mildew;

[0032] (2) Blanch the lotus seeds in a 2% sodium hydroxide solution for 5 minutes, the temperature of the sodium hydroxide solution is 90°C, then wash them in flowing water containing 0.02% hydrochloric acid, and perform manual peeling;

[0033] (3) Soak the peeled lotus seeds in warm water at 55°C for 2 hours, change the water every half an hour, and remove the lotus heart from the soaked lotus seeds;

[0034] (4) Prepare a sugar solution with a concentration of 40% with white sugar, heat it to boiling and then stop the fire, pour the lotus seeds into the pot and soak for 28 hours, then remove; add rock sugar to the sugar solution until the sugar concentration is 50%, and boil it again. Pour in the lotus seeds, soak for 28 hours and remove; add ho...

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PUM

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Abstract

The invention discloses a making process of lotus seed preserved fruits. The making process comprises the following steps: selecting a raw material; blanching and peeling; soaking, and removing lotus nuts; soaking in sugar; and baking. The making process has the characteristics that the lotus seed preserved fruits prepared by adopting the making process are good in taste, delicious in flavor, palatable in sourness and sweetness, stable and uniform in quality, and long in expiration date, and has a cool and refreshing taste of mint; the making process is simple, the lotus seed preserved fruits are convenient to store and transport, and thus the difficulty in eating lotus seeds by people at home is solved. By soaking in different kinds of sugar liquids for three times, the lotus seed preserved fruits are sweet and delicious; the original flavor of the lotus seed is remained in the making process; the lotus seed preserved fruits are rich in nutrients, and have effects of preventing and resisting cancers, reducing blood pressure, strengthening the hearth and soothing the nerves, nourishing and tonifying the deficiency, relieving and arresting seminal emission, clearing away the heart-fire, removing beverage and the like.

Description

technical field [0001] The invention belongs to the field of candied fruit processing, and in particular relates to a processing technology of lotus seed candied fruit. Background technique [0002] Lotus seeds are flat in nature, sweet and astringent in taste, enter the heart, spleen, and kidney meridians, and have the effects of nourishing the spleen and stopping diarrhea, nourishing the kidney, nourishing the heart and calming the nerves. Traditional Chinese medicine is often used for night sleep and dreaminess, insomnia, forgetfulness, upset and thirsty, low back pain and weak feet, deafness, nocturnal emission, stranguria, chronic dysentery, diarrhea, women's uterine bleeding, and stomach deficiency and no desire to eat. Lotus seeds are good at replenishing the deficiency of the five internal organs, benefiting the qi and blood of the twelve meridians, making the qi and blood smooth and not rotten, and the oxidized chrysalline contained in lotus seeds has an inhibitory ...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 陆滔
Owner 陆滔
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