Nelumbo nucifera Gaertn. product and preparation method thereof

A technology of lotus root strips and products, which is applied in the field of lotus root strip products and its preparation, can solve the problems of bad taste, reduced crispness of lotus root strips, and short storage time, etc., and achieves benefits to human health, better and lasting taste, and nutrients rich effect

Inactive Publication Date: 2016-01-06
WUHAN NEWSTAR FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the growth period of lotus root is short and the storage time is not long, it is difficult to meet the demand of the market all year round. The price of lotus root remains high, and the price of lotus root products is also relatively high.
At the same time, the existing food deep processing technology can not make the lotus root products preserved for a long time, and after a period of time, the crispness of the lotus root will decrease, resulting in bad taste and poor color

Method used

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  • Nelumbo nucifera Gaertn. product and preparation method thereof
  • Nelumbo nucifera Gaertn. product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A lotus root product, made of the following raw materials in parts by weight: 100kg of lotus root, 0.5-1kg of additives, 17-20 of seasoning;

[0029] The preservation solution includes the following components in parts by weight: 0.1 kg of citric acid, 0.45 kg of acetic acid, 0.05 kg of sodium benzoate, and 0.018 kg of flavored nucleotides;

[0030] The seasoning includes the following components by weight: 3kg of salt, 5kg of monosodium glutamate, 8kg of white vinegar, and 3kg of white sugar

[0031] The preparation method of lotus root product described in the present embodiment, comprises the following steps:

[0032] (1) Pretreatment: wash the lotus root and cut into sections;

[0033] (2) Cleaning: the pretreated lotus root belt is cleaned in a bubble cleaning machine, the cleaning time is 15min, and the rotating speed is 120r / h;

[0034] (3) Blanching: blanching the cleaned lotus root strips in clear water at 98°C for 60s;

[0035] (4) Cooling: Cool the blanche...

Embodiment 2

[0040] A lotus root product, made of the following raw materials in parts by weight: 100kg of lotus root, 0.5-1kg of additives, 17-20 of seasoning;

[0041] The preservation solution includes the following components by weight: 0.15 kg of citric acid, 0.6 kg of acetic acid, 0.08 kg of sodium benzoate, and 0.015 kg of sodium nucleotide;

[0042] The seasoning comprises the following components in parts by weight: 4kg of salt, 6kg of monosodium glutamate, 7kg of white vinegar, and 4kg of white sugar.

[0043] The preparation method of lotus root product described in the present embodiment, comprises the following steps:

[0044] (1) Pretreatment: wash the lotus root and cut into sections;

[0045] (2) Cleaning: the pretreated lotus root belt is cleaned in a bubble cleaning machine, the cleaning time is 10min, and the rotating speed is 100r / h;

[0046] (3) Blanching: blanching the washed lotus root strips in clear water at 96°C for 50s;

[0047] (4) Cooling: the blanched lotus...

Embodiment 3

[0052] A lotus root product, made of the following raw materials in parts by weight: 100kg of lotus root, 0.5-1kg of additives, 17-20 of seasoning;

[0053] The preservation solution includes the following components by weight: 0.18kg citric acid, 0.4kg acetic acid, 0.06kg sodium benzoate, and 0.02kg flavored nucleotide sodium. The seasoning includes the following components by weight: salt 3.5kg, MSG 3kg, white vinegar 6kg, sugar 3.5kg.

[0054] The preparation method of lotus root product described in the present embodiment, comprises the following steps:

[0055] (1) Pretreatment: wash the lotus root and cut into sections;

[0056] (2) Cleaning: the pretreated lotus root belt is cleaned in a bubble cleaning machine, the cleaning time is 20min, and the rotating speed is 150r / h;

[0057] (3) Blanching: blanching the cleaned lotus root strips in clear water at 100°C for 70s;

[0058] (4) Cooling: Cool the blanched lotus root strips through room temperature water and ice-wat...

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Abstract

The invention discloses a Nelumbo nucifera Gaertn. product and its preparation method. The Nelumbo nucifera Gaertn. product is prepared from the following raw materials (by weight): 100 kg of Nelumbo nucifera Gaertn., 0.5-1 kg of additives and 17-20 parts of seasoning. The additives comprise the following ingredients (by weight): 0.1-0.2 kg of citric acid, 0.3-0.5 kg of acetic acid, 0.05-0.1 kg of sodium benzoate and 0.01-0.02 kg of flavor nucleotides disodium. The seasoning comprises the following ingredients (by weight): 2-5 kg of salt, 3-6 kg of monosodium glutamate, 5-10 kg of white vinegar and 2-5 kg of white sugar. The invention has beneficial effects as follows: storage time of the Nelumbo nucifera Gaertn. product is long, and the product can maintain good taste, color and brittleness for over 12 months; the Nelumbo nucifera Gaertn. product can reach each index of food requirements; browning of the product will not happen; and the product contains no substances harmful to human body. The Nelumbo nucifera Gaertn. product contains rich nutrients, especially has high content of vitamin C and is beneficial to body health. Besides, content of protein in each 100 g of Nelumbo nucifera Gaertn. can reach 1.3 g and above.

Description

technical field [0001] The invention relates to a lotus root product and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Lotus sprout, also known as chicken head tube, lotus whip, and lotus intestines, is the young rhizome of lotus, which consists of an internode and terminal bud at the top of the rhizome. The lotus root is slightly sweet and crisp, very refreshing, and rich in various nutrients, such as sucrose, glucose, protein, multivitamins, and multiminerals, etc. It can be used as a food material or as a medicinal material. Because the growth period of lotus root is short and the storage time is not long, it is difficult to meet the perennial demand of the market, the price of lotus root remains high, and the price of lotus root products is also higher. Simultaneously, the technology of existing deep processing of food can not make the lotus root belt product preserve for a long time, and after a period of time, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L1/22A23L3/3508
CPCA23L3/3508A23V2002/00A23V2250/032Y02A40/90
Inventor 左涛安祥金张文龙
Owner WUHAN NEWSTAR FOOD
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