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Freeze drying protecting agent for lotus sprouts

A technology of drying protective agent and lotus root tip, applied in the field of lotus root freeze drying protective agent, can solve the problems of difficult transportation and preservation, short time, discarding lotus root tip, etc., and achieve the effect of prolonging the protective quality, reducing the damage degree and inhibiting the growth of bacteria.

Inactive Publication Date: 2018-03-23
张艳群
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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  • Freeze drying protecting agent for lotus sprouts

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A lotus root tip freeze-drying protective agent is characterized in that it consists of the following materials:

[0025] Ascorbic acid 0.01 mol / L, nisin 0.02 mol / L, Lactobacillus casei 0.02 mol / L, trehalose 0.01 mol / L, dextran 0.01 mol / L.

Embodiment 2

[0027] Ascorbic acid 0.035mol / L, nisin 0.035mol / L, Lactobacillus casei 0.05mol / L, trehalose 0.025mol / L, dextran 0.03mol / L.

Embodiment 3

[0029] Ascorbic acid 0.015mol / L, nisin 0.024mol / L, Lactobacillus casei 0.025mol / L, trehalose 0.013mol / L, dextran 0.015mol / L, polyethylene glycol 0.013mol / L and malic acid 0.012 mol / L.

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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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/055A23B7/154A23B7/155
CPCA23B7/055A23B7/154A23B7/155A23V2002/00A23V2400/215A23V2400/125A23V2200/10
Inventor 张艳群
Owner 张艳群
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