Freeze drying protecting agent for lotus sprouts

Abstract

The invention relates to the technical field of freeze fresh keeping of vegetables, in particular to a freeze drying protecting agent for lotus sprouts. The freeze drying protecting agent comprises the following substances with the concentration: 0.01-0.035mol/L of ascorbic acid, 0.02-0.035mol/L of nisin, 0.02-0.05mol/L of lactobacillus casei, 0.01-0.025mol/L of trehalose, and 0.01-0.03mol/L of glucan. In addition, the invention further discloses a preparation method of the freeze protecting agent. According to the product properties of the lotus sprouts, the invention discloses the freeze drying protecting agent for the lotus sprouts. According to the method, the fragrance and the taste of the lotus sprouts can be effectively preserved, the moisture content is low, the fresh keeping timeof the lotus sprouts can be prolonged, and the quality of the lotus sprouts during the fresh keeping period can be improved.

Description

【Technical field】 [0001] The invention relates to the technical field of vegetable freezing and preservation, in particular to a freeze-drying protective agent for lotus root tips. 【Background technique】 [0002] Lotus sprouts, also known as lotus sprouts, are seasonal vegetables that have become popular in recent years. in the middle, and continue to branch and spread. This kind of underground stem is white, tender and slender in the early stage of growth, which is the lotus root belt. In the later stage, its main stem and branch tops extend deep into the lake mud, and the longer and fatter the internodes, it is the lotus root. Lotus root is eaten as a special vegetable from April to September. It tastes crisp and refreshing, has a special flavor, and is rich in nutrition. It is deeply loved by consumers. [0003] As the amount of lotus root planted in our country is increasing, and the fresh lotus root tips are picked seasonally and the time is short, it is difficult to ...

AI Technical Summary

Problems solved by technology

[0003] As the amount of lotus root planted in our country is increasing, and the fresh lotus root tips are picked seasonally and the time is short, it is difficult to transport and preserve from the picking place to the market. In addition to direct sales of lotus tips, there is a lack of fresh lotus root tips processed into a processed food that is easy to store and has a good taste in the market. As a result, when lotus roots from most lotus root production areas are on the market in large quantities, the lotus tips are all discarded.

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