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A production method and flexible packaging technology, which is applied to medical preparations containing active ingredients, pharmaceutical formulas, food preservation, etc., can solve the problems of short shelf life, easy breeding of bacteria, and easy browning of lotus stems, so as to maintain crispness , good brittleness, and the effect of preventing fat bags
Inactive Publication Date: 2017-02-15
HEFEI YUANZHENG AFE SCI TECH
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Summary
Abstract
Description
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Problems solved by technology
Lotus stems have a short shelf life and are prone to browning. Using soft packaging to preserve them can effectively prolong their shelf life. There are many methods for making soft-packed lotus stems in the prior art, but the production process has a great impact on the taste, color and luster of lotus stems. Brittleness will have a certain impact. The finished product has certain requirements on the storage environment, and the shelf life is short, which is easy to breed bacteria
Method used
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Examples
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Effect test
Embodiment 1
[0011] 1. Choose fresh lotus stalks and peel off the skin;
[0012] 2. Cut the lotus stalks into 2-4cm long sections, and marinate them in 5% vitamin C solution, 0.3% sodium acetate, 0.4% phytic acid, and 0.2% calcium chloride mixture for 20 minutes;
[0013] 3. Take out the pickled lotus stalks and drain the surface water, and immediately put them in -5°C to cool for 1 minute;
[0014] 4. Mix white chrysanthemum, dogwood and water according to the weight ratio of 5:1:100 and decoct for 30 minutes, filter off the residue to obtain a decoction, add tea polyphenols, 0.01% of the decoction weight after the decoction is cooled The phycocyanin of decoction weight 0.023%, the sodium copper chlorophyllin salt of decoction weight 0.03%, the naringenin of decoction weight 0.012% are mixed to make filling liquid, add PH in the filling liquid Conditioning agent keeps the pH of the filling liquid at 3.12, packs the filling liquid and the lotus stem in a weight ratio of 1:1.5, and seals t...
Embodiment 2
[0017] 1. Choose fresh lotus root with white flesh, thick root head, and more than 8 cm in transverse diameter, cut off according to the joints, remove the pedicle, and peel off the outer skin;
[0018] 2. Cut the lotus stems into slices with a thickness of 2cm, and marinate them in a mixture of 5% vitamin C solution, 0.3% sodium acetate, 0.4% phytic acid, and 0.2% calcium chloride for 30 minutes;
[0019] 3. Take out the pickled lotus stalks and drain the surface water, and immediately put them in -8℃ to cool for 2 minutes;
[0020] 4. Mix white chrysanthemum, dogwood, and water according to the weight ratio of 5:1:100, and boil for 40 minutes. Filter out the residue to obtain the decoction liquid. After the decoction liquid is cooled, add 0.03% tea polyphenols and decoction 0.035% phycocyanin by weight of the cooking liquid, 0.035% copper chlorophyllin sodium salt by weight of the decoction liquid, and 0.018% naringenin by weight of the decoction liquid are mixed to make a f...
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PUM
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Abstract
The invention relates to a making method of flexibly-packaged lotus stems. The making method comprises the following steps of cutting lotus stems into lotus stem segments, and putting the lotus stem segments into mixed liquor of a 5% vitamin C solution, 0.3% sodium acetate, 0.4% phytic acid and 0.2% calcium chloride for pickling for 20-30 minutes; fishing out the pickled lotus stems, draining the fished-out lotus stems until water does not exist on the surfaces of the drained lotus stems, and immediately putting the drained lotus stems under the temperature of minus 5-minus 8 DEG C for cooling; mixing white chrysanthemums with corni fructus and water according to the weight ratio of the white chrysanthemums to the corni fructus and to the water being 5 to 1 to 100 to obtain a mixture, decocting the mixture for 30-40 minutes, and filtering off residues so as to obtain decoction fluid; after the decoction fluid is cooled, adding tea polyphenols, phycocyanin, sodium copper chlorophyll and naringenin, and performing mixing to obtain stuffing fluid; adding a PH regulator to the stuffing fluid so that the PH of the stuffing fluid is maintained to be 3.12-3.42; loading the stuffing fluid and the treated lotus stems into bags according to the weight ratio of the stuffing fluid to the treated lotus stems being 1 to 1.5, and sealing the bags; and heating lotus stem finished products in the sealed bags under 100 DEG C for 5-8 minutes, and keeping the pressure of 250-280 MPa for 18-20 minutes. The quality guarantee period of the flexibly-packaged lotus stem products made by the making method disclosed by the invention reaches 24 months, and within the shelf life of the flexibly-packaged lotus stems, the color of the flexibly packaged lotus stems is not liable to change, and the flexibly-packaged lotus stems are free from phenomena of becoming white, getting changed to enable bags to be expanded, becoming soft and mashed and becoming smelly.
Description
technical field [0001] The invention relates to the technical field of food production, in particular to a method for producing soft-packed lotus stems. Background technique [0002] The lotus stalk is the petiole and flower stalk of the perennial aquatic herb water lily, also known as lotus stem, lotus stem, and lotus leaf stem. Slight gas, light taste. Bitter in nature, flat in nature, enters spleen, urinary bladder channel. Function: relieve summer heat and clear heat, regulate qi and remove dampness; ventilate and broaden chest, harmonize stomach and relieve miscarriage. Indications: Summer-dampness, chest tightness and discomfort; diarrhea; dysentery; gonorrhea; leukorrhea; pregnancy vomiting, restless fetal movement. Lotus stems have a short preservation period and are prone to browning. Using soft packaging to preserve them can effectively prolong their shelf life. There are many methods for making soft-packed lotus stems in the prior art, but the production proces...
Claims
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Application Information
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